Our Favorite Amazon Prime Day Kitchen Tools

Updated: 7/10/25

Amazon Prime Day is here and we thought we’d share some of our favorite items to save time and help keep you on track!

1. Instant Pot
   Did you know that this multi-use pressure cooker combines 9 appliances in 1 to save you space and time? Pressure cooker, slow cooker, rice cooker, egg cooker, saute, warmer and sterilizer. It’s easy to clean and programmable. Forgot to thaw out your protein or plug in the slow cooker before you left for the day? No worries with the Instant Pot. Just set it and forget it!

2. Crock-Pot Lunch Food Warmer

   Transport your favorite foods this winter with this portable food warmer with carrying handle and warming base. We love it because it’s dishwasher safe and has a removable food container with an inner lid holds up to 20 ounces of our favorite soups and stews.

3. Spiralizer 5-Blade Vegetable Slicer

   Turn your veggies into faux-noodles. Spiralizing your vegetables is a great way to naturally eat more nutrient and fiber rich vegetables. You’ll never get bored with so many spiralizing options!

4. Food Scale

   Using a food scale teaches you portion control and prevents you from eating more than planned. A national survey of more than 6,000 adults showed that people who measured their food were more successful at losing weight and keeping it off than those who did not. Inexpensive and easy to clean and store, a food scale is a great investment achieving in your long term weight loss as well as maintenance goals.

5. Food Preservation Vacuum Sealer

   Save time and money with a food vacuum sealer. Preserve the freshness, taste and shelf life of your food . Buying lean meats in bulk? Cooking enough Chili for leftovers? Extra pre-made meals can be a lifesaver during busy weeks. Weigh and measure your portions and seal it for proper packaging and storage. This makes for easy meal prep later and less food waste!

6. Portable Blender, Rechargeable USB

   Blend and go! Enjoy your shakes anytime and anywhere! Perfect for shakes and smoothies, it’s strong enough to crush ice cubes and frozen fruit but lightweight and perfect for travel. USB charger included and it’s dishwasher safe.

7. AeroGarden Ultra

   Enjoy a garden with a fresh harvest year-round. Grow fresh herbs, vegetables or salad greens in this countertop garden with an LED lighting system. Plants grow in water and 7-gourmet seed pods are included.

8. Meal Prep Containers

   Set of 7 colorful containers with 3 compartments each. Stackable, reusable and nesting for storage when not in use. Ideal for preparing meals in advance. Microwave and dishwasher safe.

9. Rubbermaid FreshWorks Produce Saver Food Storage

   Maintain the freshness of your produce longer so you can enjoy just-picked taste for weeks. FreshWorks helps prevent spoiled and wasted produce, which means more food, more savings and fewer trips to the grocery store.

10. Brita Large 10 Cup Everyday Water Pitcher

    This BPA free Brita filter reduces impurities found in tap water. The space efficient pitcher fits perfectly on refrigerator shelves or counters. One filter can replace 900 standard 16.9 ounce water bottles so this will keep you hydrated, save you money and reduce plastic waste.

11. 5-in-1, 8-Speed Immersion Hand Blender / Food Processor

    One of the ultimate food prep tools, this 4 blade system with 8 speed control will allow you to work smarter, not harder! Easily blend shakes, puree soups, whisk sauces or chop fruits and vegetables. It’s easy to use and easy to clean!

12. Evolutionize Meal Prep Insulated Lunch Bag

    This lunch bag includes 3 full size meal prep containers (freezer, microwave and dishwasher safe) and one large non-toxic reusable gel pack. The top compartment fits an additional food container or bars and the side compartment can fit 2 shaker cups. Mesh sides are perfect for shakes.

13. Water Bottle with Time Marker - 1 Liter (32 oz)

    Stay hydrated throughout the day and boost your weight loss efforts! The marker on the exterior will help you monitor your daily water intake effortlessly. A wide opening is perfect for easy cleaning or adding ice, fresh mint or cucumber to infuse your water.

Other items you could add to your wish list? Good-quality knives, durable cutting boards, measuring cups and spoons, mixing bowls, baking sheets, steaming basket, high quality pots and pans, immersion stick blender, salad spinner, kitchen shears. Enjoy!

5 Great Reasons to Shop at Your Local Farmer’s Market

Updated: 5/16/23

Want to know 5 great reasons to shop at your local farmer's market?  Look no further!

1. Freshly picked, in season produce is at its peak in flavor and nutrition. Fresh fruit and vegetables are chock full of antioxidants and phytonutrients. Your local farmer’s market should be able to provide a guide so you can easily learn what fruits and vegetables are in season.

2. Supporting your local farmer’s market strengthens your community and economy. Meet your local farmers; learn about foods grown in your area and catch up with friends and neighbors in your community while stocking up on fresh local goods.

3. It’s a great activity for the family. Visit different booths with your kids and select a variety of seasonal fruits and vegetables, local dairy or protein. Helping in the menu planning can often mean kids will be more likely to eat the healthy meal prepared!

4. You can try a new fruit or vegetable! Many farmers’ markets offer lesser known fruits and vegetables, providing a variety that can be both tasty and nutritious.

5. Farmer’s often have recommendations for preparing their goods. They can help you learn how to select and store rare and common fruits and vegetables.

What is your favorite farmer’s market and why?

Top 8 Safety Tips for Grilling

Updated: 7/30/25

Keeping these tips in mind, you’ll be able to grill safely all year long.

Grilling Safety Tips

Top 8 Safety Tips for Grilling

1. Use a high-quality stainless steel brush or scraper to clean your grill. Poor-quality scrapers may lose metal bristles that can sometimes be extremely harmful if accidentally consumed with your grilled food.

2. After the grill has been cleaned, wipe it down with a damp rag and oil the grates. Now the grill is ready for pre-heating!

3. Monitor the grill area, shielding children from the hot grill.

4. Keep hot foods hot and cold foods cold.

5. Marinate cold foods in the refrigerator.

6. Keep a food tent or breathable covering over cooked food to keep out insects.

7. Toss out any food left out for more than 2 hours. “When in doubt, throw it out.”

8. If barbequing away from home, make sure food is properly stored in cold containers. Don’t forget the antibacterial wipes!

Our staff can help you modify many recipes, offer suggestions or swaps for your meal plan. Just ask!

The Difference Between Spices & Herbs

Update: 11/14/23

A great reminder to utilize herbs and spices to flavor your foods with out added fat, sugar and sodium!

Herbs and Spices: These words are often used together, but what is the difference between them?  While both are seasonings, spices generally are stronger tasting and smelling.  Spices typically are derived from the bark, berries, buds, fruit, seeds, roots, or stems of plants and trees, while herbs are the more gently fragrant leaves of plants. Spices include cinnamon, clove and nutmeg while herbs include mint, parsley and cilantro.

When Do You Add Herbs?

When you add herbs and spices to your dish depends on the kind of seasoning you are dealing with along with the cooking time. Mild flavors like basil and parsley work best added at the end while bolder flavored herbs like bay leaves and sage can be added from the beginning.

Comparing whole spices to ground spices, the flavoring of ground spices is more concentrated and will infuse food with flavor faster than whole spices. Ground spices can be added in the beginning if you have a short cooking time while whole spices can take their time releasing flavor in recipes that require longer simmer times.

Before adding any leafy herb to a dish, rub them with your fingertips gently in the palm of your hand to release flavors and aromas. Toasting some spices like cumin in a dry skillet can also enhance flavors as well. Need recipe ideas? We have tons!

Slow Cookers: Tips and Tricks

A little history lesson? The Crock Pot made its way onto the scene in the early 70’s and gave homemakers a little more freedom than they’d had before with the time it saved them in the kitchen. In the 80’s, busy people started to favor take-out, but they made a comeback at the turn of the century as the Slow Food movement garnered more and more fans. 50 years later, this handy electric countertop braiser is so popular that it’s estimated that over 100 million homes have one.

The slow cooker can serve delicious soups, stews, and delicious roasts with little effort while saving time in the kitchen. Here are a few things you should know to make the most out of your slow cooker or crock pot!

Oval or Round?
The ideal slow cooker crock should be shaped like an oval. Why? The elongation of the oval means that a greater variety of meat cuts will fit. (How many times have you discovered that your round shaped crock pot just wasn’t big enough?) Other foods do well in the oval shape because it allows the ingredients to spread out and cook more evenly. Your best bet? 6 quart (or something anywhere from the 5-7 quart range) is the most convenient size for most dishes, but when in doubt, choose the larger size as opposed to something small. For instance, the itty-bitty 1.5 quart slow cookers are cute but really are best for keeping dips and sauces warm.

Space
After you’ve selected the right size slow cooker, make sure it is at least half full because you don’t want your food to burn or dry out. But also make sure it’s not more than two-thirds full as some foods may expand. You’ll need room for the steam to move about anyways.

Wrong Size Crock Pot
What if you only have a larger sized crock pot or slow cooker but only need to make a small amount? Have no regrets! You can put your smaller amount (let’s say for a dip recipe) in a smaller dish and add 2-3 cups of hot water around the dish to create a water bath.

Head Start
Crock pots and slow cookers usually bring food up to a moderate temperature then maintain it for a long period of braising time, as it’s not an appliance typically known for speed. However, you can help the process along by bringing water or broth to a boil before adding it to the vessel. This method can also help any starches cook more evenly too.

Beef and Pork
What are the best meats for slow cooking? Tough cuts with a lot of connective tissue. The long braising process can transform more budget-friendly cuts of meat. Try beef brisket, chuck roast, or beef round. Pork butt, pork or lamb shoulder is also tasty as well. Browning your meat of choice on the stove before adding it to the crock yields in a richer, heartier flavor for not just the meat, but the gravy and sauces too.

With larger cuts of meat, add your vegetables to the bottom of the cooker first, then add the meat on top. You can also use kitchen twine to tie a beef roast or pork butt into a more even shape to ensure even cooking.

Poultry
When it comes to poultry, slow and low is the way to go! A high temperature and slow braise will actually dry out and toughen your turkey or chicken, especially the white meat. For Boneless, skinless chicken breasts, cook it on low for no more than 2 hours. Turkey breasts can be cooked on low for no more than 6 hours.

Spice It Up
Slow cooking is lengthy process (hence, the name) and it’s important to remember to start with plenty of aromatics and spices, as the long cooking times can also dull flavors. Add dry spices in the beginning and fresh herbs in the end. Most slow cooker recipes call for heavier spices but don’t be scared off by extra garlic or oregano. Add vinegar, fresh herbs or citrus juice right at the end before you serve your dish.

Put a Lid On It
Slow cookers don’t have tightly sealed lids, which is perfectly fine - otherwise, you’d have a pressure cooker! The steam built up over the many hours of cooking should also slowly find its way out. Fight the urge to lift the lid to check on your food because while it takes a second to check, it takes a long time for the heat to build up in the cooker.

Vegetables
Dense vegetables such as carrots and sweet potatoes take longer to cook than other vegetables such as spinach or zucchini. These delicate veggies will turn mushy fairly quickly. Cut your dense vegetables into same sized pieces. Other vegetables like peppers can be stirred into the last 15 minutes while spinach can be added moments before serving.

Getting Saucy
The braising liquid left after the roast is cooked tastes delicious. Don’t let it go to waste. Skim any fat from the surface and season with fresh herbs, citrus juices, or vinegar. You can also take this liquid and puree with some of the cooked vegetables in a blender or in a bowl with an immersion stick blender to create a richer sauce.

Favorite Fall Vegetables

Added to soups, stews or simply roasted in the oven, these vegetables are plentiful all season during the fall. 

BROCCOLI

Like other cruciferous vegetables that are so readily available and abundant that they seem seasonless, broccoli grows best in cool temperatures, which helps keep it tender and sweet. It also prevents the stalks from flowering. Broccoli is delicious in so many dishes; it also makes for flavorful pureed soup. 

How to select:   Pick broccoli heads with hard, firm stems, tight florets, and no yellowing anywhere. The cut end of the stem should look fresh, not dried out.

How to store:   Refrigerate whole broccoli heads immediately and use within three to five days or cut the heads into florets so they’re ready to use and store in a paper towel-lined container for up to three days.

Try this recipe: Mushroom Beef and Broccoli or Cream of Chicken Broccoli Soup

BRUSSELS SPROUTS

Now available all year-round, Brussels Sprouts used to be a fall and winter delicacy. The key to keeping them delicious (and winning over Brussels Sprouts haters) is not to overcook them, which brings out their cabbage-y side. Roasting is a good way to do that, and roasted Brussels sprouts can even be used as a pizza topping! Serve them up with roasted Sweet Potatoes and fresh herbs for a flavorful side dish.

How to select:   Brussels Sprouts are sold loose, bagged, and still on the stalk. Select sprouts that are similar in size (for even cooking) and vibrant green with tight heads of leaves. When buying pre-bagged Brussels Sprouts, avoid packages with collected moisture inside, which is a sign they’ve been on the shelf a while. 

How to store:   Remove from packaging or cut off stem, and refrigerate in a bowl or lidded container for three to five days. 

Try this recipe: Brussels Sprout Slaw or Sweet Potato Bake

CAULIFLOWER

Creamy white cauliflower can be roasted whole, sliced into steaks, pulled apart into florets for a wide variety of recipes, or finely chopped to make cauliflower rice.  Like other cruciferous vegetables, cauliflower is at its sweetest, tender best when the weather is cool.

How to select:   Pick uniformly white heads with tight florets and no signs of browning. Outer leaves are a plus, as they help keep the cauliflower fresher longer. 

How to store:   Remove any plastic packaging to prevent moisture build-up and browning, then store whole heads in a paper or mesh bag, or lightly wrapped in a kitchen towel, in the fridge. You can also cut the heads into florets and store them in sealed containers for three to five days.

Try this recipe: Chipotle Lime Roasted Cauliflower or Cauliflower Tortilla Shells

KALE, COLLARDS, MUSTARD, AND TURNIP GREENS 

Frost-resistant bitter greens brighten cold weather dishes after the season for other garden vegetables, such as summer squash and zucchini, has passed.

How to select:   Look for lush, full leaves that aren’t wilted or yellowing. Test for tenderness by rubbing a leaf between your fingers; if it feels tough or fibrous, it probably will be even after cooking. These greens are fairly interchangeable in recipes, so if the greens called for in a recipe don’t look great in the store, feel free to make a substitution.

How to store:   Stem, wash and dry greens when you bring them home, then store them wrapped in dry paper towels or in a lidded container for three to five days. Wilted greens can be re-plumped with a 15-minute soak in a bowl of cold water.

Try this recipe: Sweet Potato Shepherd’s Pie or Chicken, Kale and Sweet Potato Stew

SWEET POTATOES

Sweet potatoes grow and mature during the warm days of summer, then are generally harvested before the first frost of fall. Their amazing flavor and versatility make them a favorite ingredient for foodies and picky eaters alike. 

How to select:   Choose sweet potatoes that look firm and have smooth, evenly colored skin. Branch out and give heirloom, purple, and white sweet potato varieties a try when you find them.

How to store:   Keep sweet potatoes in a dark, dry, well-aerated place along with other potatoes.

Try this recipe: Sweet Potato and Vegetable Skillet with Baked Eggs or Sweet Potato Fries

How to Eat a Pomegranate

Updated: 3/26/19

Pomegranates are a super food!  It's a heart-healthy fruit that is loaded with vitamins and antioxidants—plus, it's delicious! Unfortunately, uncertainty over how to eat a pomegranate can make many people hesitant to buy them. Follow these tips!

Separate the seeds. For the pomegranate-eating novice, the first step is to get the seeds out of the fruit. And you need to know how to do it so that juice won’t spray all over your clothing and kitchen. One easy way to get the seeds out splatter-free is to cut off the crown of the pom, then cut it into wedges. Submerge each section in a bowl of water and gently separate the seeds from the pith with your fingers. Then just strain the seeds out and you’ll get to enjoy them without a mess.  You can also cut it in half and use the back side of the spoon to hit the rind of the fruit, firmly and swiftly.  The seeds (or arils) will fall right into the bowl!

Eat the seeds for a vitamin-filled snack. The seeds are called arils and they’ve got a bit of crunch in the middle, surrounded by a juicy outer layer. The arils in a single pomegranate give you 30 percent of your vitamin C requirement for the day. They’re also loaded with fiber to keep you feeling full.

Cook with crunch. Add the seeds to your breakfast any time you might use berries, like as a topping for cereal or yogurt. They also add a bit of crunchiness and a surprising, juicy tang to savory dishes. Try tossing them in with a kale salad, making a topping for chicken by mixing the seeds with chopped red pepper and orange chunks or sprinkling them on top of roasted carrots or Brussels sprouts.

Make a tangy, sweet juice. You can buy pomegranate juice, but it’s easy to make your own by cutting a fresh pomegranate in half, then use a hand-press juicer to squeeze out the bright red liquid (using cheesecloth to strain out any pieces). The juice is a nutritional powerhouse: In a small study of people with ischemic coronary heart disease, drinking a glass of pomegranate juice daily was found to improve blood flow to the heart, improving their stress test results. Also, studies have shown that pomegranate juice can help lower your risk of heart disease.

Blend them into a smoothie. Swap pomegranate juice for any other liquid to add a tart sweetness to your smoothie.

Tips for Using a Slow Cooker

It's that time of year!  Follow these tips to create simple and delicious slow cooked meals!  Need healthy slow cooker recipe ideas?  We've got you covered!  Click on the “Recipes” tab!

Original Article Here:  http://www.foodnetwork.com/how-to/articles/14-tips-for-slow-cooker-meals/14-tips-for-slow-cooker-meals-infographicslow cooker tips

5 Flavored Ice Cube Recipes

Updated: 11/7/23

If you're looking to add some variety to your water, try these flavorful ice cubes!

1. Add a few berries – blackberries, blueberries, raspberries – to each cube in an ice cube tray, add water, and freeze.  This is a delicious addition to throw in your water bottle.

BerryIceCubes

2. Fill an ice cube tray with fresh squeezed lemon or lime juice and freeze. Enjoy the tangy flavor as the ice melts!

3. Slice your favorite citrus fruits – oranges, lemons, limes – and add 1 slice to each cube in an ice cube tray. Add water to the tray and freeze.

4. Make “watermelon ice cubes” by slicing watermelon into small cubes or using a melon baller. Add 1 cube/ball to each cube in an ice cube tray and freeze.

5. Chop fresh mint leaves, add a few leaves to each cube in an ice cube tray, add water and freeze.

Quick Guide: Hard Boiled Eggs

Updated: 6/3/24

June 3rd is National Egg Day!

How do you like your eggs? Here’s a quick guide on cooking times using an Instant Pot.

6 Tips to Remember When Cooking Chicken

Tips for cooking Chicken

Are you constantly eating dry, dull-tasting chicken?  Chicken is a staple in many healthy diets and for good reason. Incredibly versatile, chicken is packed with protein, it's inexpensive, and it easily takes on flavor and cooks relatively quickly.  Stick to the six tips below for flavorful and perfectly cooked chicken every time!

1. BRING YOUR MEAT TO ROOM TEMPERATURE We are all aware of the safety warnings when it comes to raw meat. It’s easy to think chicken should stay in the fridge until the last possible moment, but when you drop a super cold chicken breast in a pan, it’s likely going to end up dry and cooked unevenly (since the outside cooks faster than the inside). Take your meat out of the fridge 20–30 minutes before you plan to cook it so it has time to come to room temperature.

2. PAT IT DRY Using a paper towel quickly pat your chicken prior to seasoning or marinating it is a great idea. Why? That’s because excess moisture can create steam when cooking, which can dry out the meat.

3. MARINATE A simple marinade can impart flavor inside and out; it’ll also help the meat retain moisture while it cooks.

4. COOK IT EVENLY Most chicken breasts will be really thick in the middle and thinner on the sides which can lead to uneven cooking — your sides and one end will end up overcooked even if you have a perfect center. Prevent uneven cooking by placing the chicken breasts between sheets of parchment paper or in a plastic bag and pound them with a mallet or rolling pin until they’re even throughout.

5. KNOW WHEN IT'S FULLY COOKED Even if you are not a novice in the kitchen, you’re still better off using a meat thermometer to tell when the chicken is done. Your chicken should hit 165ºF (74ºC) — no more, no less — when inserted in the thickest part of the meat. Remember, the chicken will rise in temperature slightly in the first minute off the heat, so pulling it off between 160–164ºF (71–73ºC) is OK.

6. LET IT REST Treat chicken like steak and let it rest. Allow it to sit at least five minutes after taking it off the heat to let the juices redistribute throughout the meat.  Enjoy!

Put these tips to the test!  Need a healthy chicken recipe?  No problem!  https://mwlc.com/recipes

How to Cook Sweet Potatoes in a Pressure Cooker and Oven

Updated: 3/21/22

How to Cook Sweet Potatoes in a Pressure Cooker and Oven 🍠👩‍🍳

1. Wash the sweet potatoes well. Poke each with a fork a few times.

2. Put about 1 cup of hot water in your pressure cooker. (This is for a 6-quart Instant Pot; larger cookers may need more. Just make sure water covers the bottom of the pot.)

3. Place a steaming rack or basket in the pot. Make sure the water is beneath the level of the rack. Place the potatoes on the rack, out of the water.

4. How much time you pressure cook them will depend on the size of the sweet potatoes. For small potatoes, start with 14 minutes, medium 16 minutes, large 18 minutes. Lock your lid in place and bring to high pressure. (Instant Pot users, use the Manual setting and set the appropriate time.) It doesn’t matter how many potatoes you are cooking; set the timer according to the size of the largest potato.

5. Cook at high pressure for the time listed for your size of sweet potatoes. Then remove from heat or turn your electric PC off. Allow the pressure to come down naturally for 10 minutes. Quick release the pressure if necessary after 10 minutes. Check the potatoes by poking down to the center with a fork. They should be relatively soft all the way through. If they seem hard in the middle, return them to the cooker, and pressure cook them for another minute or two. Quick release the pressure and check again. They should be done, but repeat if necessary.

6. While the pressure is coming down, preheat your oven to 400F. Place the sweet potatoes on a baking sheet and bake for 10-15 minutes. Though this method takes a bit longer than using a microwave, the result will yield not only a nice roasted flavor, but more moist and creamy sweet potato. Serve warm.

Planning a Low-Sodium Thanksgiving

Updated: 11/9/23

Low Sodium Thanksgiving

When selecting ingredients for our favorite Thanksgiving dishes, it's important to review food labels and make healthy choices.  While the focus in reading food labels is often on fat and sugar content, pay attention to sodium content as well!

Here's 6 quick tips to help you enjoy a low-sodium, low-sugar Thanksgiving:

1. Select a fresh (not frozen) turkey that is not injected with a sodium brine. Watch out for the words "saline", "broth" or "sodium".  Always check the nutrition labels on food and compare brands to select the option with the lowest sodium, fat and sugar content.

2. Highlight the natural flavor in foods by seasoning with fresh herbs, spices and citrus juices instead of salt and butter - do not use any salt-based seasonings.

3. Avoid using marshmallows on pumpkin dishes - opt for cinnamon, clove and ginger instead.

4. Serve baked fruit for dessert instead of pie.

5. Use citrus juices or apple cider vinegar in cooking and topping vegetables, instead of butter.

6. Substitute bread with quinoa in your stuffing dish.

Happy Thanksgiving!

Fresh Mushroom Varieties

Do you like mushrooms but want to explore others? Here are 5 popular varieties to try.

1. SHIITAKE - this small mushroom has tan gills, looks a bit like an umbrella, and has a delicious meaty, woodsy flavor. Remove the stems before cooking (they can be saved for soup stock). Shiitakes are great in Asian stir-fries, soups or pasta dishes.

2. WHITE - this is the most popular variety and they account for nearly 90% of the mushroom consumption in the US. They vary in size from button to jumbo. Their mild flavor will build as they cook and they can be enjoyed in a variety of dishes (cooked or raw).

3. OYSTER - these delicate mushrooms have a distinctive shape and velvety texture. They can be a variety of colors such as yellow, pink, pale blue or gray and are tasty in sauces.

4. CRIMINI - these are also known as mini-bellas or small portabellas. They are similar in shape to button mushrooms but have tan or brown caps and are much richer in flavor. Add them to skewers for your next kabobs or sautee them for a side dish along with a nice steak!

5. PORTABELLA - these larger mushrooms have brown or tan caps with brown gills. They are meaty in texture and flavor. Grill, roast or broil them - they make a great substitute for meat alternative especially when it comes to burgers!

All About Veggie Noodles

Updated: 7/24/23

HOW DO I TURN VEGGIES INTO “NOODLES?”

The most popular way to make veggie noodles is with a spiralizer. There are several different models at different price points — everything from handheld options to screw spiralizers and expensive countertop options, too. That said, if you aren’t ready to take the spiralizer plunge, you can also use a mandoline, knife or vegetable slicer to create thin strips. Lastly, most well-stocked grocery stores today carry pre-packaged veggie noodles.

HOW DO I COOK VEGGIE “NOODLES?”

Spiralized veggies are quick to cook, but there are a few tips you’ll want to employ for best results.

First, make sure you pat wetter noodles dry before cooking them — zucchini (which is 90% water) and squash are great examples. You’ll want to remove most of this water before cooking, so you don’t simply steam the noodles. All veggie noodles can be boiled, but the cooking time depends on the vegetable. Softer veggies such as zucchini only take 1–2 minutes, whereas sweet potatoes might take 4–5 minutes. For some “noodles,” you may not even choose to cook your veggies — carrots, as an example. Raw vegetables have a lovely texture and exceptional nutrition.

HOW TO BEST TOP MY “NOODLES?”

When it comes to sauces, choose less-watery options. If you are using tomato sauce, reduce it so it has less water.  Choose richer sauces with lighter vegetables (say, a pesto with zucchini) and perhaps pair more robust sauces with heartier root veggie “noodles” (chunky meat sauce with carrots or broccoli, perhaps).

Are you interested in more veggie noodle recipes? MWLC Spiralizer Recipes

How to Pick a Ripe Watermelon

Updated: 3/26/19

Can you think of anything more refreshing than the sweet, juicy taste of a watermelon on a summer day? You may think that choosing a great watermelon is up to chance, but there are actually several ways to spot the perfect watermelon so follow these tips and take the guess work out of your selection!

1. Field Spot When viewing watermelons, the first thing that sticks out are those weird white spots. However, these spots (called field spots)are quite natural. The field spot is the area where the watermelon rested on the ground. While every watermelon has a field spot, the best watermelons have creamy-yellow or even orange-yellow spots. Go for the gold.

2. Webbing The webbing of a watermelon indicates the amount of times that bees touched the flower. The more pollination, the sweeter the watermelon is.

3. Boy or Girl? You may have not known this, but watermelons have genders. The ‘boy’ watermelons, are taller and more elongated, while the “girl” watermelons are more round and stout. The boy watermelons are more watery, while the girl watermelons are sweeter.

4. Size Our common sense tells us that bigger is better. So we may think that we should get our money’s worth and get the biggest watermelon we can haul onto our carts, but in reality, the best watermelons are average-sized. Don’t go for too small or too big, but just right. Size matters.

5. Tail The tail of a watermelon indicates its ripeness. A green tail indicates that it was picked too soon and will not taste as good. Go for the watermelons that have dried tails for the best taste.

How to Pick the Perfect Pineapple

Updated: 3/26/19

Do you know how to pick out the best pineapple? Do you squeeze, sniff or do all of the above?

COLOR When picking out pineapples, the first thing to look for is color. Some people pick out a green pineapple thinking it will ripen when they get home. However, it’s best to get a pineapple that is mostly bright yellow. It can have a little green but should be a nice golden yellow overall.

LEAVES You may know the old trick about checking the leaves of a pineapple… but what exactly are you looking for? You should actually tug at the leaves of a pineapple to best determine ripeness. If the leaf pulls out easily, then the pineapple is too ripe. If, on the other hand, the leaf is very difficult to remove, it might not be ripe at all. Aim for something in the middle!

SQUEEZE After administering the leaf test, make sure to give the pineapple a good squeeze. Make sure it has a little give to it. Try to check this before cutting the pineapple open at home, otherwise, you may waste a fruit that isn’t ready to eat yet!

SNIFF The absolute best way to select the perfect pineapple is to sniff the bottom. That’s right! You should smell a sweet, pineapple scent. If you can’t smell any sweetness, put it back!

4 Mushroom Tips to Remember

Mushrooms deliver a nutty and earthy flavor to all of your dishes. They are a nutritional powerhouse packed with vitamins and minerals, making them a wonderful addition to a healthy diet. Mushrooms contain B vitamins which help break down fats, proteins and carbohydrates in the body. They also contain antioxidants such as selenium and vitamin D. When it comes to cooking them, mushrooms offer a sense of umami, a satisfying taste that mimics the savory flavor of meats. Follow these 4 tips when it comes to shopping, cleaning, cooking and storing your mushrooms.

SHOP: Look for mushrooms that are firm, plump, smooth and dry. Mushrooms that have exposed gills like portabellas have a richer flavor. Closed cap mushrooms such as button mushrooms are much milder.

CLEAN: Mushrooms absorb moisture so avoid letting them stand in water. It’s ok to rinse them quickly and pat them try or wipe them down with a damp towel. If the stems are tough, those can be removed.

COOK: Cook off the excess moisture that mushrooms release then slightly brown them in a pan to bring out their flavor.

STORE: Refrigerate mushrooms in the original packaging or a brown paper bag up to a week. Just remember to make sure they are dry before storing them in the fridge.

For recipes that call for lean ground meat, finely chop your favorite mushrooms and blend them 50/50 with the ground meat for a juicier texture, enhanced flavor and extra nutritional boost!

4 Things to Eat in May

Although you can get almost any food year-round, there is a benefit to eating foods during their natural season.  Eating what's in season allows you to enjoy produce at peak flavor, nutrition, and lower prices due to abundance.  So, what's in season for May?

ASPARAGUS Asparagus spears can grown an unbelievable 6-10 inches a day in the spring. Just 1/2 cup serving of this stalky green delivers 1/3 of the folate you need each day. A key nutrient for women of childbearing age, folate is essential for cell growth and development. Each serving is also a great source of potassium and vitamins A and C. Eat it raw in a salad or try it as a steamed side with herbs and a fresh squeezed lemon wedge.

CHERRIES Fresh cherry season can run from May to August. Cherries are a great source of fiber, potassium and vitamin C. Beyond the nutrients, the benefits of cherries are worthy of superfood status. They have been shown to fight inflammation in conditions like arthritis. Sour cherries, specifically, may boost heart health and help with sleep and post-exercise recovery. Top grilled chicken or fish with Cherry Salsa or add this superfruit to a smoothie.

SALMON You may not think fish has a season, but salmon does. Wild salmon season starts on the Pacific coast in May. Not only is it a quality rich protein source, consuming salmon is one of the best sources of omega-3 fatty acids. These have been shown to help protect the heart and also positively impact the brain when it comes to depression and dementia. Please note that the amounts of omega-3 fatty acids in wild versus farm-raised can vary widely. Check your seafood counter for fresh wild-caught king salmon this month. Buy it while it's in season (and on sale) and freeze some for later. Salmon is great on the grill, poached, in parchment packets or even formed into a burger.

STRAWBERRIES The sweet scent of ripe strawberries can be found by walking through any farmers market or produce section. Strawberries are bursting with vitamin C and folate. New research suggest that snacking on strawberries may help cut the risk of Type 2 diabetes and heart disease. Enjoy them on their own or in a fresh salad!

Planting a Small Space Herb Garden

Having fresh, recipe-ready herbs at your fingertips is easy! Check out these quick steps to growing your own all season long on your balcony, patio or windowsill.