Category Archives: Food
Exploring artichokes
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
I wasn’t exposed to artichokes as a child and was in my twenties before ever tasting one. After that, there was no going back. They’re available in local grocery stores and also canned and jarred on the shelf. They add pizzazz to a salad and are delicious on their own.
The grilled artichoke recipe includes instructions on how to prepare a fresh version, and I hope you’ll try this out as well as some of the other recipes offered this week.
Fast-growing vegetables for the impatient gardener
Stepping outdoors and picking a freshly grown vegetable is a joy for many homeowners who like to garden.
Growing vegetables at home offers many benefits. In addition to providing a worthwhile hobby that can increase your
physical activity, having control over your own produce can reduce exposure to a number of chemical pesticides and fertilizers. This translates
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Particularly delicious peach recipes
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
There’s nothing like a fresh ripe peach. And they only come our way once a year.
Probably the best way to eat a peach is from hand to mouth, with the juice running down your bare arm. Messy, yes. But oh so delicious.
If you want to serve something a little more formal, you can try some of the yummy peach deserts. I hope you like them.
One step further with peanut butter
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Peanut butter is a universal favorite. It’s gone to school and work in sandwich form with the ever-popular grape
jelly as
its constant companion.
But this week, I thought it would be fun to take peanut butter to the next level. It is featured here in bar cookies, pie, a main dish and a salad.
And it’s hard to use peanut butter and come up with food that isn’t delicious. So incorporate this nutritious peanut product into the
menu, and transform it from a sandwich ingredient to the star of the meal.
Make Popeye proud and eat your spinach
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Some people don’t like spinach.
Or at least they think they don’t. I believe that’s because they’ve never eaten a good spinach dish.
Remember when you’re buying spinach to avoid leaves that are too big or brown on the edges. Stick with smaller green leaves.
I’m willing to bet you’ll like at least one of these recipes. Enjoy!
Fresh lemons brighten flavor
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Fresh lemons smell so good that manufacturers add their scent to furniture polish and dishwashing liquids. But lemons really shine in the kitchen.
They’re versatile and can enhance flavors of meat, fish, vegetables or fruits and, of course, star in lots of favorite desserts.
It’s hard to pick a favorite, but the selection of recipes offered this week rank high on the list.
Celery IS a key ingredient
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Celery is a vegetable that is overlooked and often taken for granted. We’re used to seeing it in salads and paired with carrots as a vegetable to dip in various and sundry substances, but it’s time to regroup.
Don’t neglect celery as more than just a tired old snack food.
It has the advantage of being nutritious and a real plus as far as diets go, and it’s considered a negative-rated source of calories.
String it before eating, a task easily done with a vegetable peeler. Whether you enjoy it as soup, salad, a side dish or part of your Thanksgiving dinner, there should be a least one recipe featured that you’ll enjoy. All you have to do is try it.
Bake a Big Batch of Brownies
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
I know there are some who really don’t like brownies, and I understand and don’t judge. We all have a different set of taste buds and can’t
control our genetic makeup.
But for those of you who do like chocolate — and I am among those — you may like some of these variations on the classic brownie recipe.
None of these recipes are rocket science, fortunately, but I — and my taste buds — think they’re good. We all hope your taste buds agree.
Enjoy them as a treat or an everyday snack.
Supper salads lighten evening meals
By Olivia Fowler
For the Courier
ofowler@thepccourier.com
Have you grown tired of the same old same old? Have you run out of fresh ideas for what to feed them? You’re not the only one.
This week, I thought it would be nice to change pace and get out of the rut of chicken, beef, pork or seafood. And we can’t have soup and grilled cheese sandwiches too often. So, it’s going to be a salad week.
I first came across watermelon salad a couple of years ago and found out it’s delicious. Almost everybody likes pasta salad, and here’s one with a non-traditional dressing.
I like the flavor profiles of the pear with candied nut salad, as well as the easy Greek salad.
Feel free to add meat to the Greek and pasta salads. They’re good either way.
