MIAMI BEACH, Fla. — When Portland chef Jenn Louis set out to perfect pasta dumplings in Italy, she was occasionally met with such disdain from local chefs she might as well have been trying to push the doughy fare to the Paleo diet crowd.
When shopping for maple syrup at the grocery store, consumers should read the label to be sure the product is 100 per cent pure.
But when it comes to which flavour suits their needs, the labels can be confusing.
LONDON, Ont. — “If I had a dollar for every time I told someone to eat more greens ...” says registered dietitian Kate Comeau.
The spokesperson for Dietitians of Canada is talking about all kinds of green vegetables — “the more variety the better” — but leafy greens such as lettuces, kale, arugula, spinach and collard greens are an important part of the wider group, she says.
There are myriad greens available at grocery stores and, in season, at farmers markets. For a change of pace, make a point of incorporating some different varieties into your meals.
Registered dietitian Kate Comeau suggests adding greens to dishes in which you might not usually use them — chopped up or pureed into spaghetti sauce or used as a pizza topping, for example.
Whether it’s a sleepover or birthday party, it’s fun to get children involved in planning and helping to make food to entertain their friends, says Julie Van Rosendaal, co-author with Jan Scott of the cookbook “Gatherings: Bringing People Together With Food” (Whitecap Books).
“Having great sleepover parties is one of the pleasures of childhood,” says Van Rosendaal.
Regular meal times and family-style meals — with the food served in bowls on the table, rather than on individual plates made up beforehand — are both important aspects of Janet Nezon’s approach to encouraging children to make nutritious food choices.
TORONTO — Loblaw Companies has launched a program to sell blemished, misshapen or undersized produce under the No Name Naturally Imperfect brand.
The produce, to be sold in select grocery stores across Ontario and Quebec, will cost up to 30 per cent less than other fruits and vegetables.
It’s just not Easter without some sort of coconut dessert, whether it’s a classic Southern coconut cake or a creamy coconut chocolate egg. So this year we decided to take our inspiration from both of those to create a fresh, yet still familiar dessert for rounding out our Easter dinner.
Perhaps this will be the year you break out of your ham rut.
Soup can be an unusual choice for a spring dinner. We’re supposed to be celebrating light, bright flavours and a return of fresh produce. Heavy and hearty are out of place.