When you’re trying to eat healthy, one of the smartest things you can do is meal plan. Part of meal planning includes choosing dishes that can use the same ingredients so you don’t end up wasting food or having just a little bit of one thing left over.
Fall is here, which means crisp weather and plenty of fall produce. Why spend autumn indoors when you could be outside? Here are 10 ways to enjoy fall by heading outdoors.
Celeriac is a member of the Apiaceae Umbelliferae family, commonly known as the carrot family, and is a variety of the wild celery whose
Parsnips are a member of the family Apiaceae, commonly known as the carrot family, which contains ninety-one genera and includes parsnips or Pastinaca L. The plant originally was found from the Mediterranean to the Caucasus region of Asia and was cultivated from the wild parsnip.
Turnips are a member of the family Brassicaceae, also known as the mustard family. Native to Europe and found in colder climates, turnips have been a staple food since prehistory. They were also used for livestock fodder since the 14th century and in modern agriculture they are planted in fields for grazing animals.
Cassava, manioc, yuca, manihot, tapioca…maybe you’ve seen this long, dense tuber in the [exotic] produce section of your local market. The staple starch goes by the scientific name Manihot esculenta, but its common name differs depending on the region. Native to South America, Africa and parts of Asia, cassava has been a staple carbohydrate in the diets of those living in such sun-drenched, tropical regions. In the U.S., we most commonly find cassava or manioc in the form of tapioca balls, which are made from the pulp of the starchy tuber.