Brussels sprouts are named after Brussels, Belgium, where it is believed they were first widely cultivated in the 16th century. Sometimes called mini cabbages, they have appeared on “most hated vegetable” lists due to their potentially bitter flavors caused by sulfur-containing compounds. Overcooking the vegetable, particularly by boiling, will intensify any bitter flavors and unpleasant … Continue reading “Brussels Sprouts”
Cruciferous or Brassica vegetables, like broccoli, have long been promoted as a key part of a healthy diet—and rightfully so. The veggies in this family have been associated with reduced risk of heart disease and stroke, [1] and are being studied for their potential role in cancer prevention. [2] But beyond broccoli, at least 40 types of … Continue reading “Science of Flavor: Cruciferous Vegetables”
Yesterday, a systematic review and meta-analysis looking at the association of butter consumption with chronic disease and all-cause mortality made headlines that sound strikingly familiar. TIME, for example, reported that “the case for eating butter just got stronger” saying “butter may, in fact, be back.”
Skip processed meats and try our mushroom “bacon,” used here in combination with three different types of greens and wheat berries. This tasty salad is sure to go fast, so you may even want to double the recipe! Ingredients (Serves 8) 1 large bunch rainbow chard (or Swiss chard) 1 large bunch kale (any kind) 1 … Continue reading “Three-Green & Wheat Berry Salad with Mushroom “Bacon””
Vegetable Recipes Asparagus with Warm Tarragon–Pecan Vinaigrette Asparagus Spears with Mandarin Orange Baby Arugula and Shaved Fennel with Lemon Garlic Vinaigrette Braised Cabbage with Leeks and Sesame Seeds Braised Oyster Mushrooms, Coconut, and Macadamia Butternut Squash Soup Caesar Salad Cardamom Roasted Cauliflower Carrot Coriander Soup Cauliflower Tomato Soup with Indian Spices Cauliflower and Walnut Soup … Continue reading “Complete List of Recipes”
Greek Skodalia Green Lentil Hummus with Herbs and Olives Guacamole Hot Pepper Vinaigrette Hummus Italian pesto alla Trapanese (Almond, Parsley, Basil and Tomato Sauce) Mint Vinaigrette Oregano Garlic Vinaigrette Spanish Romesco Sauce (Red Pepper and Almond Sauce) Turkish Muhammara (Red Pepper and Walnut Sauce) Turkish Tarator (Walnut and Garlic Sauce) Walnut Pesto White Bean and … Continue reading “Dressings, Dips, and Sauces”
Asparagus with Warm Tarragon–Pecan Vinaigrette Asparagus Spears with Mandarin Orange Baby Arugula and Shaved Fennel with Lemon Garlic Vinaigrette Braised Cabbage with Leeks and Sesame Seeds Braised Oyster Mushrooms, Coconut, and Macadamia Butternut Squash Soup Caesar Salad Cardamom Roasted Cauliflower Carrot Coriander Soup Cauliflower Tomato Soup with Indian Spices Cauliflower and Walnut Soup Endive Salad … Continue reading “Vegetable Recipes”
Àwo àte oúnjẹ aṣaralóore la ṣẹ àgbékalè rè láti ọwọ́ àwọ́n onímò ti ilé-ìwé ètò ìlera ọ̀fẹ́ ní Havard tí a sì ṣẹ àgbéjadè rẹ̀ ní ilé-iṣẹ́ àgbéjadè ètò ìlera, èyí tó jẹ́ fún láti pe àkíyèsí wa sì oúnjẹ tó pé – yálà a bùú sínú abó tàbí sínú ike tí a fi ń … Continue reading “Àwo Oúnjẹ Ìlera (Yoruba)”
Mollie Katzen and Harvard University Dining Services chefs Martin Breslin and Patty Gregory collaborated to create the “Heart of the Plate, Heart of the Pyramid” food station in Sebastian’s Café at the Harvard T.H. Chan School of Public Health. The station encourages you to rethink your plate and put the Department of Nutrition’s healthy eating guidance into … Continue reading “Heart of the Plate, Heart of the Pyramid”
Here’s your chance to experience those intriguing “braising greens” often found next to the bulk salad mix and spinach in better produce departments and farmers’ markets! Often these mixes contain miniature specimens of a greater assortment of leaves than you might otherwise purchase by the bunch (or at all). Often found in these mixes: dandelion … Continue reading “Garlic-Braised Greens”
