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Simple and delicious starters.
Memorable meals with these gourmet, healthy ideas.
Complement your main course with these delights.
End your meal with these less sinful sweet nothings.
An apple cucumber gets its name because of its resemblance to a green apple. It has a crispy, juicy flesh, very sweet taste, and can be eaten without peeling the skin off. After it ripens, it develops soft prickles or spines that are white. The general color of this cucumber, which is classified as a fruit and not a vegetable, is light green with occasional white markings from end to end.
In Season: Late Spring
How to Prepare: Apple cucumbers can be eaten raw or made into a dip. They can also be sauteed, steamed, and even stuffed like a zucchini. To stuff apple cucumbers, the seeds should be removed and then filled appropriately with a favorite stuffing. Soups can also be made with them and can be combined with onions, peppers, tomatoes, and spices. The soup can either be served cold as a refreshing appetizer or slowly cooked with meat and chicken and served with warm bread for a hearty meal.
What to Look For: The cucumbers should have round edges and possess a light green, unblemished appearance. If the cucumber appears wrinkled, yellow, or bruised it may not be fresh and should be avoided.
How to Store: When storing apple cucumbers at home, they should be refrigerated, and will keep for up to three days. Also, if only a portion of the cucumber has been used, the remaining portions should be tightly wrapped with plastic wrap or kept in an airtight container.
Available at SuperNature Forum.
Incredibly delicious and healthful, pineapples are chock-full of nutrients, antioxidants and enzymes that reduce inflammation and boost immunity. More than just a tropical delight, this versatile low-calorie fruit can be enjoyed on its own, or added to sm
Celeriac has to be the unsung hero of the vegetable world, knobbly, odd-shaped and too often ignored. With a subtle, celery-like flavour and nutty overtones, you can mash and serve it with your festive roast or in soups or purees. A great alternative to s
With an earthy, sweet flavour and long tuberous root, it comes as no surprise that the parsnip is closely related to the carrot. This fleshy tuber is chock-full of vitamins, essential minerals and dietary fibre.
A sweet alternative to the regular Russet or Yukon gold, this humble root lends itself to a plethora of different cooking methods. Great as a casserole dish or simply steamed, this spud is no dud when it comes to health-boosting benefits.
Chilli is also known as chilli peppers. The substances that give chilli their intensity when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids.
Black Knight carrots are readily distinguishable by their ink stained skin with variegations of orange and ivory blushing through from the root's core. The flesh's colour is a contrasting warm yellow.
Higher in beta carotene, and vitamins C and A than its green counterpart, red oak lettuce also provides a good proportion of fibre, folate and minerals. Enjoy this attractive, frilly leaf in salads, sandwiches and side dishes.