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POPSPumpkin Ravioli Tradition Pumpkin The leaves are turning gold and red. The summer fruit and vegetables have all been harvested. Halloween officially ushers in the fall season and bright orange pumpkins are everywhere
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POPSPhenolic Antioxidants from Plants and Mechanism of Action through Redox Metabolism Oxidative stress is now suggested to be one of the major causes for the induction of many chronic diseases. In this context, populations consuming diets rich in fruits and vegetables have shown to have lower incidences of many oxidation-linked chronic diseases such as cancer, cardiovascular diseases and diabetes. This has led to a recent surge in interest in the use of diet as a potential tool to manage oxidation-linked diseases. Phenolic phytochemicals with antioxidant properties are now believed to be an important component in fruits and vegetables responsible for these beneficial health effects.
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POPSLoire Valley, France Tomatoes are among my favorite foods and the season has really just begun. I return from the Marin Farmer’s Market on Sunday’s with bags of goodies: a wonderful variety of tomatoes, fruits and vegetables bursting with flavor.
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POPSPumpkin Ravioli , Tradition Pumpkin Ravioli with Sage Butter Sauce The leaves are turning gold and red. The summer fruit and vegetables have all been harvested. Halloween officially ushers in the fall season and bright orange pumpkins are everywhere.
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POPSPumpkin Ravioli Tradition Pumpkin Pumpkin Ravioli with Sage Butter Sauce The leaves are turning gold and red. The summer fruit and vegetables have all been harvested. Halloween officially ushers in the fall season and bright orange pumpkins are everywhere.
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POPSIt's the smell of the future :) "For example, the aroma of virgin olive oil stems from the volatiles synthesized by olives. By modifying the activity of enzymes that generate these substances, it may be possible to alter the flavor of the resulting oils."
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POPSmy recipes...search, savor, share I must be hungry. But this site has lots of great ideas, videos, short cuts, menu planning and whole lot more. Bon appétit, buen provecho. Salud, dinero y amor
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POPSRoasted Eggplant-Almond Dip
Preheat oven to 425F. Wash the eggplant and prick it all over with a fork. Place it in a pan and roast it until completely collapsed and charred-looking on top, about 45 minutes. (You can also cook it on a grill, turning regularly, until charred all over and soft.) Remove from oven and set aside to cool. Once the eggplant is cool, scoop out the flesh and put it into a medium-sized bowl. If there are lots of large seeds, separate and discard them. Mash the flesh with a fork until a coarse puree is formed. Heat a small frying pan and add the almonds and mustard seeds. Toast them for about 2 minutes or until the seeds begin to pop. Add the onion, chile, and ginger and cook on medium for a few more minutes. Transfer to a small blender, add the garlic, lemon juice, soy yogurt, and two tablespoons of water, and puree. Add the almond puree to the eggplant. Season to taste with cayenne and salt. Serve with raw vegetables or bread such as pitas or naan. Makes 4 appetizer-sized servi
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