by Marisa McClellan in In Season, Recipes, October 4th, 2013
by Foodlets in Family, September 3rd, 2013
I am of the belief that collard greens are perpetually misunderstood. Most people I know think these greens can be served only one way — paired with a hunk of smoked meat and cooked until they’re limp and olive-colored.
Don’t get me wrong. I have nothing against this particular approach and have always appreciated a serving of long-braised greens. It’s just that I think it’s time to broaden our approach to the humble, healthy collard. Who knows, maybe we’ll make it as popular as its cousin kale!
My collard conversion started a few years back. I had gotten yet another bunch in my CSA share and needed desperately to free up some space in the crisper. Without time for a long braise, I decided to treat the collard greens like Swiss chard.
I cut them into thin ribbons and sauteed them in olive oil with lots of slivered garlic until they were just limp. My first bite was uncertain, as I assumed they’d be tough and chewy (because why else would you need to cook them for hours?). But I was delighted to discover they were tender and had married deliciously with the garlic.
Before you start cooking, read these tips
by Foodlets in Family, August 14th, 2013
If there’s one complaint I hear over and over from Foodlets readers, it’s about getting kids to eat more vegetables. And to that I have one piece of tried-and-true advice: Roast them. I’ve roasted carrots, Brussels sprouts, cauliflower, asparagus and now broccoli. It’s so easy and so delicious; I can’t believe I haven’t tried it before. Here’s what you do: Slather a few cups of broccoli florets with olive oil, sprinkle with sea salt and roast in a hot oven (around 400 degrees F).
When the edges are crispy, but the centers still soft, you know it’s done. Encourage anyone who’s had a bad broccoli experience in the past to try just one bite. They may not immediately become a fan, but over time, this is the recipe that’ll win ‘em over.
Get the full recipe for Roasted Broccoli here.
More recipes from Food Network
by Foodlets in Family, July 10th, 2013
This time of year, nothing is easier to find (and afford) than zucchini. Finding ways to get the good stuff into your kids, however, can be more elusive. I’ve tried all sorts of things (some hits, many misses) and these are the most popular zucchini dishes according to our three kids:
- Stovetop Pork and Rice with Zucchini: If you can make rice, you can make this — and your kids will swoon. Just add mustard, cooked cubes of pork and chicken broth to plain brown rice. Throw the zucchini in for the last few minutes. Tada!
by Foodlets in Family, May 25th, 2013
Tired of hearing yourself say things like, “Eat your veggies so you can grow up to be big and strong”? Also, just how big and strong are we aiming for here? Because I ate quite a few veggies as a kid and pretty much became an exact replica of my mother. All well-meaning parental messages aside, I loved this popular Pinterest party trick so much that I tried it at my own dinner table. It was an absolute hit.
You can use store-bought salad dressing, make your own or combine a mix of something like ranch with a dollop of Greek yogurt to even out the good-for-you versus not-so-good-for-you ratio. Either way, pour an inch or two into your smallest juice glasses, then arrange a colorful selection of raw veggies on top, vertically.
by Maria Russo in Recipes, April 4th, 2013
Kids don’t always love eating the green stuff. But instead of offering less of it, one of my favorite techniques is adding things they do like to any given dish. Take asparagus. Our toddler loves lemons, so it’s a go-to trick for encouraging her to try new foods. (It also works for previously refused foods, but I’m sure that never happens at your place.)
1. Our favorite way to make asparagus is sauteed in a pan with olive oil and a handful of peas. Add a few shavings of salty Parmesan cheese on top and let the kids squeeze their own lemon at the table.
2. Or try asparagus on homemade pizza with big drops of fresh ricotta cheese, a drizzle of olive oil, salt, pepper and oregano.
3. Never underestimate the power of roasting veggies. A pan of asparagus with 2 tablespoons of olive oil and a dash of salt will be amazing after 10 minutes of roasting at 425 degrees F. You might even get a cheer, but I always settle for at least a bite.
Try these kid-friendly recipes
by Maria Russo in Holidays, Recipes, April 20th, 2012
Given that most produce is available in grocery stores year round, it’s easy to forget that fruits and vegetables indeed have seasons in which they’re at their peak of freshness, when they’re the most colorful and flavorful — and not to mention the most economical. For asparagus, that time to shine is early-to-middle springtime, which means that the bundles at farmers’ markets and supermarkets right now are some of the best you’ll find all year. Celebrate the season’s bounty by putting asparagus to work in quick, family-friendly recipes like vegetable side dishes, healthful salads and quick pastas. We’ve rounded up Food Network’s top-five asparagus dishes — a mix of traditional and creative takes on this simple-to-make vegetable — ideal for casual weeknight suppers and dressed-up dinners alike. Check out our favorite picks below, then browse Food Network’s entire collection of asparagus recipes to find more fresh inspiration.
5. Corn and Asparagus Salad — In just 20 quick minutes, Paula dresses tender asparagus and vibrant corn with a sweet and tangy vinaigrette for a light side dish that complements any hearty entree.
4. Quinoa Salad With Asparagus, Goat Cheese and Black Olives — Think of quinoa as a blank canvas through which you can showcase favorite ingredients and textures, like Bobby does in his five-star recipe by adding to it trimmed asparagus, fresh thyme and creamy goat cheese.
Get the top three recipes
by Maria Russo in Recipes, January 23rd, 2012
Earth Day is this Sunday, April 22, and with that comes the chance to rethink our approach to clean, smart eating and cooking. This weekend and into the spring season, try to incorporate more wholesome, plant-based foods into your everyday meals. Joining the Meatless Monday movement is an easy way to lower your intake of animal products — just eat meat-free one day a week, Monday or any other. In celebration of Earth Day, we’ve rounded up a collection of natural recipes that feature fresh, seasonal ingredients like carrots, potatoes, rhubarb and more, so that you can enjoy what you’re eating and feel good about it too.
If you can’t find rainbow carrots like those pictured above, stick with the classic orange beauties when preparing Food Network Magazine’s Coriander-Glazed Carrots, made with fresh citrus, crushed coriander seeds and a sprinkle of cilantro. This quick-cooking side dish complements simply roasted seafood, grilled chicken and more.
by FN Dish Editor in Holidays, How-to, November 3rd, 2011
With abundant flavor, color and texture, this vibrant dish is the ultimate vegetarian plate. Crisp snow peas, tender squash and hearty brown rice combine with chickpeas cooked in a simple sesame oil-scallion mixture to create a fill-you-up lunch or dinner that is bursting with fresh tastes.
To add a serving of healthful greens to your meal, prepare a quick Spinach and Kale Salad, best served hot with red bell peppers and tangy balsamic vinegar.
Get the recipe: Steamed Vegetables With Roasted Chickpeas from Food Network Magazine
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.
by Heather Ramsdell in How-to, September 27th, 2011
When glazing your vegetables, add a touch of butter and sugar with a pinch of salt. The sugar and butter add shine to the glaze. Aromatics like herbs, ginger or citrus zest will add some zing.
Follow this guide to learn how to make your veggie side dish extraordinary, then watch our how-to video.
Browse more of Food Network’s Thanksgiving side dish recipes.
Twice a month, we’re giving readers a chance to ask Food Network Kitchens’ advice about an issue they’re having with a dish or a food item. They can’t re-formulate a recipe for you, but they’re happy to help improve it. This week’s question will help readers keep their produce longer.
Question: How can I keep fruits and veggies fresh until I use or cook them? I bought corn on the cob on Tuesday and by Friday, it had lost its moisture and taste. How do I extend the life of my produce? — Beth Patterson-Grinavic Kiessling
Find out the answer to Beth’s question »