Tasty recipe for Zucchini Layered Quiche Recipe from the Eating Low with Amy show.
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Aida Mollenkamp helps trouble shoot your knife cuts. This is a nice lesson on knife cuts, and it includes helpful tips — like what to do with your vegetable scraps.
Quick lesson on how to freeze fresh herbs like parsley, cilantro and mint so you don’t end up wasting a bunch.
Emily Luchetti, executive pastry chef of Waterbar and Farallon, warns against unleashing a gush of water onto fresh strawberries, as this can bruise their tender flesh. Her approach is gentler: Submerge the fruit in a bowl of water.
David Myers of Sona Restaurant makes his dressing right in the bowl with his greens.
To prune tomato plants, use clean, sharp cutters, and make clean cuts against the main stem of the mother plant. Prune out sucker growth, mildew or fungus from a tomato plant with instructions from a horticulturist in this video on growing tomatoes.
Very simple turnover omelette with fresh spinach and feta cheese. Ideal for vegetarians, it is very high in protein and also low-carb. Delicious!
Aida Mollenkamp shows us how to prepare the perfect poached egg.
Treat your herbs well. Aida Mollenkamp gives some tips on storing that will ensure your fresh herbs stay fresh. Then, when you’re ready to use them, suggestions on how to remove the good stuff (leaves) from the bad stuff (stalks). Plus: Stalks arent all bad!
A 9-minute recipe from Sarah’s Low Carb Vegetarian Kitchen – enjoy!
This recipe for orange-glazed chicken has only 170 calories per serving and is quick and easy to prepare.
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