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FOOD-VEGGIE TALES

pan seared brussels sprouts with cranberries and pecans... versatile with so many entrees AND the ingredients are available year-round (especially winter!)

To try this summer: Want to know the easiest way to cook corn on the cob? Throw it in the oven at 350° for 25-30 minutes. That’s it. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn. The husk and silk will peel away easily once it’s cooked. Cut off the large end and it slides right out with no silk. Worked great!