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Eat Well
Farmer’s Market Find: Spring Pea Salad with Mint
Frozen peas are a year-round mainstay, but fresh peas are an ephemeral pleasure. When you see them at the market—from April through early fall on the west coast, and in June and July on the east coast—snap them up, and plan to eat them… read more >
Meatless Monday: Whole Wheat Shells with Asparagus, Peas, Feta, and Mint
Last week, we blogged about a four-week, vegetarian “boot camp,” that you can take part in on Vegetarian Times‘ web site. This week, and every Monday for the next month, we’ll be featuring one of VT’s recipes to help inspire you to go meatless…. read more >
Do you know the “Dirty Dozen” from the “Clean 15?”
No, the “Dirty Dozen” is not the new name for a pack of young Hollywood actors in the latest gun-slinging Clint Eastwood film. If you stay on top of your food facts, you’re probably aware that the Dirty Dozen lists the fruits and vegetables… read more >
This Week We’re Cooking: Sweet Spring Asparagus
When you see the first bundles of asparagus at the farmers market you know that spring is really here! Expect to find this eagerly anticipated vegetable at farmers markets in April and May on the west coast, and from about May to July on… read more >
