They used to be the stuff that fueled childhood nightmares: forkfuls of overcooked broccoli or endless orbs of bitter Brussels sprouts that had to be endured in order to tackle, finally, the chocolate ice cream. But today’s renditions of green vegetables don’t require nose-holding or the camouflage of cheese in order to win over legions of fans. From the once-maligned spinach that only Popeye fancied to the leafy kale that went on to wildly successful oversaturation, here’s a passel of formerly shunned vegetables (and a few equally undesirable fruits) that chefs have helped give miraculous makeovers. Read more
Not sure how to prepare okra in a healthy way? Fried okra is a classic, but this green-hued veggie can also be prepared with few calories and fat added. Here are 5 mouthwatering recipes to get you started.
Pickling is an easy way to preserve the summer goodness of produce. Prepare the pickling mixture and just sit back and relax—that’s all there is to it.
RECIPE: Pickled Okra
Though a southern favorite, okra used to be a bit foreign to me (a northerner!). After a few sightings at the farmers’ market last year, I brought some home to see what I could do with it. Now I can’t wait to get my hand’s on this year’s crop.