Gourmet Heartbeat Blog

18 May 2013

In Season: Strawberries

Kristina 1 Comment Tags: strawberries

Strawberries are one of the most commonly found and eaten fruits. But just because almost everyone eats them doesn’t mean strawberries aren’t exceptional. In fact, among foods ranked for their antioxidant value, strawberries rank 3rd among popular American foods. In addition, strawberries are an excellent source of vitamin C, and a very good source of Read More…

17 May 2013

How to Use Garlic Scapes

admin 2 Comments Tags: garlic, garlic scapes

If you haunt farmer’s markets in the springtime, you’re likely to run across something that looks like an overgrown, gone-wild green onion or scallion. It has a long green stem that loops at the end and has a flower bud or flower on the tip. This, my friends, is called a “scape.” Scapes are garlic Read More…

10 May 2013

Top 3 Strawberry-Rhubarb Recipes

admin 1 Comment Tags: desserts, pies, rhubarb, soup, strawberries

Two of spring’s stars are strawberries and rhubarb – foods fated to be together forever. Strawberry-rhubarb pie is widely eaten all spring long; strawberry-rhubarb sundaes are an even easier way to get that wonderful rich flavor; and strawberry-rhubarb soup is a chilled dish both unique and delicious. Give them a try! Classic Strawberry-Rhubarb Pie Read More…

08 May 2013

How to Eat More Vegetables – Desserts, Snacks, and More!

Kristina 1 Comment Tags: vegetables

Recently, I posted ideas for how to incorporate more vegetables into your breakfast and lunch. This week, I’ll delve into getting more veggies into your snacks, dinner, and yes, even dessert. Dinner In our society, adding vegetables to dinner is perhaps the easiest task. Roast chicken or beef can be cooked with chopped vegetables, including Read More…

06 May 2013

Apricot Recipes: from Breakfast to Dessert

admin 0 Comments Tags: apricots, fruit

Apricots are one of spring’s first fruits. Small and sweet, they are a favorite as an eat-alone snack, dessert, or as a compliment to savory dishes. Packed with beta carotene, fiber, and vitamins A and C, and with just 17 calories each, apricots are one of the healthiest fruits around. Buying Apricots In North America, Read More…

25 Apr 2013

4 Easy Ways to Serve Spinach

admin 8 Comments Tags: greens, quiche, spinach, vegetables

Most of us realize spinach is one of the healthiest foods we can eat – but did you know you should eat it both cooked and raw in order to get the most from it? 1 cup uncooked spinach 1 cup cooked spinach .81 mg iron 6.43 mg iron .318 mcg. beta carotene 1,688 mcg. Read More…

25 Apr 2013

How to Eat More Vegetables

Kristina 8 Comments Tags: vegetables

The Centers for Disease Control (CDC) say ½ of every plate of food we eat should be covered with vegetables. Wow. There’s little doubt Americans aren’t eating enough vegetables. The question is: How can we easily incorporate more into our diet? Breakfast Pancakes, waffles, eggs and toast, cereal…The most common breakfast foods don’t contain any Read More…

18 Apr 2013

How to Make Classic Coq au Vin (Chicken in Wine)

Kristina 8 Comments Tags: chicken, stew

Coq au vin, which is French for “rooster in wine,” is a classic dish everyone can master. It’s perfect for the most elegant of parties, or for an everyday meal at home. And despite its fancy name, it’s an easy dish to prepare. Classic Coq au Vin Recipe 4 chicken thighs 4 chicken legs Read More…

18 Apr 2013

Secrets to the Perfect Risotto

Kristina 9 Comments Tags: rice, risotto

Risotto – that very creamy rice dish served in the finest restaurants – is one of those famous dishes that tends to intimidate novices, but really isn’t that hard to pull off. The trick is just to know just a few tricks! For example, you shouldn’t use just any rice for risotto. You really must Read More…

09 Apr 2013

In Season: Rhubarb

admin 13 Comments Tags: desserts, rhubarb, vegetables

Although we almost never eat rhubarb without sweeteners, it is a vegetable, not a fruit. The first known use of the plant was in China in 2700 B.C. Marco Polo talked up rhubarb in Europe, and by c.1790, it had arrived in North America. By 1822, it was a well known plant in the United Read More…

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