This ridiculously simple technique will allow you to stow away some of your summer harvest. You can freeze a few tomatoes at a time or an entire tray full—depending on the size of the current tomato bounty (and your freezer space)!
Roasting intensifies the flavors of the tomatoes, garlic and herbs and tastes wonderful on zucchini boats or toasted whole grain artisan bread. It can also be used in place of fresh or canned chopped tomatoes in nearly any recipe.
Timaree Hagenburger, aka The Nutrition Professor, makes these delicious mushrooms every week. "We enjoy them in and on many different dishes, including pizza, salads, wraps, pasta, grain dishes and more!"
"Celery root has a pronounced nutty, earthy taste that pairs well with potatoes, as in this rich and creamy gratin," says San Francisco chef Gayle Pirie. Use a mandoline or food processor to cut the celery root and potatoes into thin, uniform slices.
"This sweet combination brings out the best flavors in each fruit and is my daughter's favorite way to top our homemade waffles and pancakes," says dietitian Timaree Hagenburger. "You will never miss the sticky-sweet syrup you used to use!"
Cauliflower is a versatile and important vegetable, as it is a member of the cruciferous family, touted for its cancer-preventing properties. Here's a way to serve cauliflower in place of a grain, which might surprise your taste buds!
Who doesn't love artichoke and spinach dip? In this recipe, Chef Matt Molina deconstructs the crowd-pleasing dish and takes it up a notch to make an elegant and enticing appetizer.
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