It Starts in the Kitchen

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Pan Roasted Turnips, Carrots, Parnsips and Rutabagas

Pan Roasted Turnips, Carrots, Parnsips and Rutabagas

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        Root vegetables are a rich source of fiber, vitamin A, C, magnesium, calcium and phosphorous.      

Turnips

Turnips

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A turnip is a white-skinned root vegetable that has become globally popular both for human consumption and livestock feed. Turnips are commonly grown in temperate areas across the globe, and is cultivated for the nutrition value and flavor.  Turnip greens are also consumed in some parts of the world as a cruciferous vegetable, and there is […]

Shredded Brussel Sprouts

Shredded Brussel Sprouts

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  Ingredients: 2 cups shredded Brussels sprouts 1 Tablespoon butter 1 Tablespoon Olive oil Salt and pepper 2 splashes of white wine vinegar 2 Tablespoons Parmesan cheese   Directions: 1. Wash Brussels sprouts and cut in half.   2.  Slice each half into thin slices. 3.  Add butter and olive oil to skillet.  When butter is […]

Food 52 – a New Way to Dinner

Food 52 – a New Way to Dinner

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Another new cookbook that came into the library this week was “>Food 52: a new way to dinner by Amanda Hesser.  It is a cookbook filled with recipes and strategies to make a meal plan for the week ahead. Complete with a grocery list and a plan to make and prepare dishes over the weekend for […]

Live to Eat Cookbook

Live to Eat Cookbook

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One of the perks of working in a library is having a first look at new books.  The Mediterranean Diet, which is more of a healthy eating plan than a diet has always interested me. Michael Psilakis’ book Live to Eat: Cooking the Mediterranean Way caught my eye.  Michael Psilakis is a son of Greek immigrants, […]

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