Trends in Recipes and Cooking: Local with a Global Twist

Our society’s growing consciousness about the impact of our actions on the planet’s health and well-being is being felt in the kitchen. Increasingly, the trend in recipes and cooking revolves around finding ingredients that are produced locally. Home cooks are recognizing that fruit and vegetables grown in other states and other countries gobble up energy to package and transport them to market. This leaves a big carbon footprint – a consequence that a growing number of families wish to avoid.

As a result, shoppers are seeking out fresh food and produce that is locally grown. For some, this means regularly visiting farmers markets; for others, it means inquiring about the source of fresh food at the grocery store. Many others have the desire to take steps toward finding recipes and cooking with fresh produce and other ingredients, but aren’t sure where to begin.

Thank goodness for the Internet! For those ready to take the first steps, there is an abundance of information available on the Web. Armed with this information, shoppers can learn how to buy fresh produce, discover the types of produce that are in season, read articles about fresh food, and find recipes to prepare everything from delectable fresh fish, seafood, and meat dishes to delicious vegetable courses and dessert treats.

Moreover, home cooks are discovering that cooking with locally grown fresh foods opens the door to a world of cuisines – literally. Today’s recipes and cooking trends put a global twist on fresh ingredients. If you’re in the mood for Asian food, for example, you don’t have to dine out. Instead, you can use the Web to research Asian food culture and find recipes that are easy to make at home. Likewise, resources for French food, German food, Italian food, and Mexican food are only a few mouse clicks away.

Vegetarians and those who are health-conscious are truly embracing these recipes and cooking trends. In the past several years, natural and organic foods have been finding their way onto grocery store shelves, and stores that specialize in fresh and natural foods are now a staple in virtually every city. Whether you adhere to a raw food diet or are simply trying to cut back on butter or sugar, you can more easily find the foods that you need.

At its best, cooking is an adventure. It’s fun to experiment with different herbs and spices, and to prepare your favorite foods in a new way. Combining local, fresh foods with global recipes and cooking techniques is a great way to keep your cuisine interesting and tasty.

No one would argue that eating only locally grown foods can be a challenge. After all, it would be difficult to find fresh fish and seafood if you live in the desert, or unearth a source for locally churned butter if you live in a fishing village. Just keep in mind that perfection needn’t be the goal; even incremental changes in the way we think and shop will help the planet. And, with the plethora of information about recipes and cooking that is available on the Web, putting a global twist on local ingredients can put the adventure back in dining!

Traditional Balsamic Vinegar For Oil And Vinegar Recipes And Gifts

Traditionally, balsamic vinegar originates from Modena, Italy.

Even today, the most renown balsamic vinegar is only produced in Modena and Reggio, Italy. The first documented reference to balsamic vinegar was allegedly made in 1046.

A bottle of balsamic vinegar was a gift given by Marquess Bonifacio, Sir of the Canossa castle to the Emperor Enrico III of Franconia. It was famous as an effective disinfectant during the Middle Ages. It was also used for medicinal purposes and known as a miracle cure for variety of problems ranging from sore throats to labor pains. Giving balsamic vinegar as a gift has continued through the centuries. Even today, it is in vogue to give gourmet balsamic vinegar as a housewarming gift.

The making of balsamic vinegar has transcended centuries of family tradition and expertise. Some believe the first batch of balsamic vinegar was made by accident, a gift of circumstance. It is presumed a small quantity of cooked grapes, or ‘must,’ was forgotten and found after a long period of time. Over time, it had undergone a process of natural acetification, (a process of conversion to acetic acid or vinegar). The aged vinegar had acquired a thick consistency and a sweet and sour taste.

Today, the production process of balsamic vinegar is complex and has been perfected over years of research and scientific improvement. The ‘must’ (unfermented juice) of grapes is used. The Trebbiano variety is used for red and Spergola is for white sauvignon. This ‘must’ is cooked slowly in copper vessels over an open direct flame. It is cooked till the content is reduced to half resulting in a thick fruity syrup. ‘Mother’ of vinegar is sometimes added at this point. It is a slimy substance comprising of yeast and bacteria that forms over the vinegar surface. Alternatively, older aged balsamic vinegar is also added. This assists the acetification process.

The liquid is put into wooden barrels for aging. The varieties of wood permitted to be used in casks are chestnut, oak, cherry, mulberry, ash, juniper and acacia. The barrels are changed periodically so that the vinegar imbibes the flavors of the different woods into its own. In Italy, balsamic vinegar is aged for a minimum period of 12 years, to acquire the label of ‘balsamic vinegar’. When choosing a balsamic vinegar to give as a gourmet gift, it is important to know the quality of the vinegar. A 12 year aged vinegar is labeled as ‘Traditional’ and those that have been aged for over 25 years are called Extra Vecchio. The quality is decided by a consortium governing body similar to those that label French and Italian wines. The balsamic vinegars that are available off-the-shelf without labels have usually been aged between 6 months and 1 year in stainless steel tanks. They may also have been aged in wooden casks for a period of 2 to 12 years. Numerous vinegars on the market that are not labeled ‘Traditionale” are mixtures of vinegar, syrup and other additives and are not true balsamic according to Italian requirements. Many of these type vinegars appear in nominal gift baskets.

Balsamic vinaigrette recipes have become extremely popular. Given below is a recipe for a simple balsamic vinaigrette dressing to liven up your salads.

Simple Balsamic Vinaigrette Dressing

Preparation time : 15 minutes Servings : 10

Ingredients:

2 cups extra virgin olive oil
2 cloves of fresh Garlic, crushed
¼ cup aged balsamic vinegar
½ cup white wine vinegar
¼ cup chopped fresh thyme leaves
¼ cup chopped fresh basil
¼ cup fresh chives, finely chopped
¼ cup fresh tarragon, chopped
¼ cup fresh oregano, chopped

Method:

Combine the olive oil and both types of vinegar in a wide bowl and mix well. Peel and crush garlic cloves, spoon into mixture. Add the remaining ingredients and blend or whisk well. You can use a food processor to blend. Put aside in refrigerator, and let sit overnight for six hours. Serve as a vinaigrette dressing over spring salad greens or fresh sliced tomatoes.

Olive oil and aged balsamic vinegar are becoming popular gifts for occasions such as birthdays and housewarming presents. An elegant gourmet gift set can be found at a reasonable price of outstanding quality. It is an ideal gift idea for all who appreciate quality and the finer things in life.

Top 3 Reasons Why You Need Cookie Recipes

When it is time to bake cookies, we usually think that it is complicated, that it takes a lot of time. In one word : that it is not worthwhile ! We will show you hereunder that it is simply not true. Baking cookies is easy, fast and, most important, fun. Come and join all our readers who decided to give it a try and now, just cannot stop trying to find new recipes, new ways of preparing delicious cookies for all occasions.

It is Christmas time and you decide to bake some cookies. You never did it and you think that it might be complicated. It certainly takes long to prepare and you will need a lot of ingredients. Which ones ? Where to find the exact quantities ? How will it come out ? Will the children like them? We also asked those exact questions….and some more ! We found answers and we bring them to you for a fast and easy review.

Contrary to what we usually think, it is not at all difficult to bake cookies. We find great recipes with the exact ingredients and quantities. We just have to follow them step by step. The result will be delicious cookies that will please the children…and their parents !

We can even find non-bake recipes. That is really easy and fast to prepare! You could organize the preparation of those cookies with the children. They love to give a hand and to taste those great cookies afterwards.

We can prepare cookies with almost any ingredient. Just name it : Chocolate comes first to mind but we can also prepare cookies with granola, with pumkin, etc. You will discover recipes that were used a lot by our grandmothers and you will retrieve the smells of your childhood.

Imagine taking out the hot cookies that you prepared from the oven. Your kitchen, and maybe your house, smells like it used to when you mother or your grandmother prepared cookies. Imagine how the whole family will enjoy eating those great cookies that you prepared.

It is much easier to prepare cookies, baking them or even non-baking them, than it is usually thought. I put a lot of recipes and information on one site for you to review. On this site, recipes are added daily ! Information about baking and even cooking is given several times a day.

Tina’s Chocolate Chip Cookies

A Chocolate Chip Cookie Recipe that will become a family favorite. Guaranteed to become one of your treasured make again recipes.

This Chocolate Chip Cookie Recipe has become a favorite of my family and friends. My sister found it first, so we affectionately call it ‘Tina’s Choc Chip Cookie Recipe’. And it has a special place in my blue folder.

My blue folder is full of hand written recipes often covered in food splatters and torn out snippets of magazine recipes. It is where I keep my treasured recipes.

If you don’t have your own ‘blue folder’ I suggest you get one today. And let me be the first to give you a tried and tested recipe, for you to use again and again.

These chocolate chip cookies tend to be chewy while still maintaining a ‘meaty’ texture. The number one tip is to not over cook.

Tina’s Chocolate Chip Cookies

Ingredients

2 cups all-purpose (plain) flour
½ teaspoon salt
½ teaspoon baking soda
6 oz (170g) butter, melted
½ cup white sugar
1 cup brown sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups chocolate chips

Method

Pre-heat your oven to about 315oF (165oC).

Line your cookie tray with non-stick baking paper.

In a medium bowl, sift together the flour, salt and baking soda. Set aside.

In another medium bowl, beat together the butter and sugars. Beat until mixed thoroughly and creamy.

Add in the egg, egg yolk and vanilla. Beat until well blended.

Using a spoon mix in the dry ingredients until combined. And stir in the choc chips.

Drop spoon sized pieces of the dough onto the prepared cookie trays allowing about 2 inches between for spreading.

Bake for about 10 minutes or until the edges just start to color.

Cool on the cookie tray for a few minutes and then transfer to wire racks to cool completely.

Quickly hide them away or you will need to make another batch

Happy Cooking
Francis Chang

Thrill Friends And Family With A “Make It Yourself” Pizza Party

If there is one thing kids love more than eating pizza, it’s being able to make it themselves using all their favorite toppings. Creating a “make it yourself” pizza party is a great way to customize the meal while involving friends and family in a fun activity. Best of all, this crust recipe, which uses a surprise ingredient, is simple enough to make at home without making a mess of the kitchen.

The secret to this simple crust is the addition of potatoes. Idahoan brand flavored Mashed Potatoes were recently named the best-tasting instant mashed potato compared to major national competitors by the American Culinary ChefsBest.™ Incorporating these convenient, 100 percent authentic Idaho potatoes in the crust adds moisture and rich flavor to this homemade version of one of America’s favorite foods.

The following recipe for Fresh Tomato and Zucchini Pizza uses fresh summer produce; however, when making pizza at home, each person can substitute his or her favorite toppings. With this versatile recipe, you can enjoy a delicious homemade meal that enables everyone to eat the pizza that they love.

Fresh Tomato

And Zucchini Pizza

Crust:

1/2 cup dry Idahoan Roasted Garlic flavored Mashed Potatoes

1 cup boiling water

1 cup all-purpose flour

3 tablespoons olive oil

1 teaspoon salt

Topping:

3 plum tomatoes, thinly sliced and patted dry

1 small zucchini, thinly sliced

1 tablespoon olive oil

Salt and ground pepper to taste

4 ounces shredded mozzarella cheese

2 tablespoons fresh shredded basil or 1 teaspoon dried basil

Combine dry Idahoan Roasted Garlic flavored Mashed Potatoes with boiling water in a bowl, using a fork to moisten all potatoes. Let stand for one minute. Add flour, olive oil and salt to potato mixture. With hands, knead mixture until dough forms a ball. Let rest 5 minutes.

Preheat oven to 400º F. Press dough into 12-inch by 8-inch baking pan. Arrange zucchini slices and tomato slices over the dough, leaving a 1/2-inch border. Drizzle with olive oil and sprinkle with salt and pepper.

Bake about 15 minutes. Top with mozzarella; bake 5 minutes longer or until cheese melts. Sprinkle with basil.

Yield: 4 main-dish servings or 6 appetizer servings

The Sweetness Of Grilling: Create Scrumptious Desserts Without Heating Up The Kitchen

A meal just isn’t complete without dessert. But instead of reaching for store-bought sweets or those unimaginative brownies from a box, get more mileage out of your grill by grilling your next dessert.

“Years ago, even the most inventive cooks treated the idea of making desserts on a grill with skepticism, but now you can’t claim to be a master griller unless you have at least a couple desserts in your repertoire,” said Jamie Purviance, author of Weber’s Real Grilling. “The truth is out about their great taste, and then there is the dramatic effect of opening the lid and surprising your guests with sizzling sweets.”

Preparing a grilled dessert can be as easy as warming fresh fruits such as halved bananas, split peaches or sliced pineapples over direct heat and serving them with a scoop of ice cream. Or you can use indirect heat to actually bake something simple such as a fruit cobbler or crisp.

“In many ways, a covered grill works as an oven,” said Purviance. “The hot flames cook like a broiler that has flipped to the bottom of the oven, browning the surfaces of cut fruit, making them tender and sweeter. And, if you grill over indirect heat by turning off the middle gas burner or pushing the coals to the sides and closing the lid, you can cook a dessert in a pan over the unlit area of the grill.”

Purviance has partnered with Weber-Stephen Products Co., the premier manufacturer of charcoal and gas grills, grilling accessories and other outdoor room products, to offer consumers useful and creative tips for firing up desserts on their grills.

Before You Begin. If grilled fruits are on your menu, select ones that are ripe (or almost ripe) and firm. Purviance says that fruits will soften on the grill, so he recommends selecting firm produce to ensure they will hold their shape while cooking.

Time and Temperature. Purviance suggests knowing how long and at what temperature to grill to produce the finest results. Peaches should be cut into halves and grilled over direct medium heat for 8-10 minutes. Bananas are best split lengthwise, with the skin left on to hold the fruit’s shape, and grilled over direct medium heat for approximately 6-8 minutes. Pineapples should be peeled, cored and cut into 1/2-inch slices or 1-inch wedges, then grilled for 5-10 minutes over direct medium heat.

Hold the Chicken. While that teriyaki chicken was delectable, its remnants left on the grill won’t taste good on grilled peaches. Purviance offers this remedy before grilling up desserts-simply brush the grates clean with a stiff wire brush.

Better with Butter. Butter makes almost anything taste better, and fruit is no exception. Purviance recommends brushing fruit lightly on all sides with melted butter and a little sugar for sweetness before grilling it. This coating will also help prevent the fruit from sticking.

Never Leave Your Post. The sweet succulence of most fruits turns golden brown and delicious on the grill, but left too long in place, golden brown can turn to black and bitter. Purviance recommends watching the fruit carefully and turning occasionally. To check the color and doneness, slide a thin spatula gently under the fruit and slightly lift.

Your sweet tooth will never be the same.

The Secret To Preparing The Perfect Paella

According to The American Heritage Dictionary of the English Language, paella is a saffron-flavored dish made with varying combinations of rice, vegetables, meat, chicken and seafood. The Dictionary also explains that in the Old French and Catalan languages, paella means frying pan or pot. The traditional paella pan is flat and of large diameter, it can also have handles on each side.

In fact, paella is one of the most versatile dishes to make. Paella also has the advantage of being great to clean out the fridge and use up leftover meats and vegetables. Any combination will eventually be great the secret is in the chemistry. Paella is a dish that is generally made to feed several people. Moreover, paella is quite flavorful the next day as the tastes have had time to mix together and become stronger.

This article is not a recipe but rather an outline that describes the three basic steps to follow to make a wonderful paella while leaving the reader (the chef!) the latitude to be creative and to make the dish their own by customizing it to their taste.

First the rice.

Select a type of rice that you are comfortable using. Feel free to experiment but know that paella contains a lot of ingredients and if you are unhappy with the end result with a particular type of rice, you might end up with a lot of waste. Basmati, brown or a mix with wild rice can add great taste and texture. Follow the instructions on the package with regards to washing and cooking the rice. Finely chop some onion, garlic and tomato. Heat a saucepan and add olive oil once the saucepan is hot (make sure that the oil does not start smoking. Burnt olive oil is carcinogenic and quite unhealthy). Once the oil is hot, throw in the uncooked rice. Frying uncooked rice gives it a nutty taste. Let the rice fry in the saucepan for a minute or so. Add the chopped onion, garlic and tomato until they soften, mixing constantly. Spice with saffron, salt and pepper. Feel free to experiment. Cumin, Cayenne various fine herbs or even a bit cinnamon or cloves can easily be added for a flavoring of your own. This mixture should not be on the stove for more that three to five minutes. At high heat with constant mixing, none of the ingredients should stick but they should mix well together and soften. Once all the ingredients are combined, remove the saucepan from the burner and mix in some frozen peas. Add enough peas to make a well balanced mixture.

Second the meat.

In a frying pan at high heat, brown some pieces of chicken. Upper thighs, drumsticks, breasts…it’s all good. Do not cook the meat completely but brown the outside. Once browned, set the meat aside. Lamb can also add great flavor to your paella.

Third combining it all.

Cover the bottom of the paella pan with the uncooked rice mixture. Add the browned chicken pieces on top. Add uncooked Merguez (spicy lamb sausages) and small fish filets rolled up and fastened with a toothpick or string. Use any type of fish but make sure that its flesh will hold well together. Pour some chicken broth on top (if the broth is warm the cooking time will reduce). Note that you can also add wine for more flavor. Cover the paella dish and cook for about 45 minutes at 350F or until the rice is cooked. At this point you can add raw shrimp or muscles and cook uncovered for another five minutes.

In short, the secret to preparing the perfect paella is to make it your own!

The Scoop on Soup

Soup may be the first course of a meal or it can be the whole meal. A steaming hot bowl of soup is wonderful to warm up to on a cold winter day, while a bowl of chilled gazpacho or fruit soup can be perfect for cooling off on a hot summer day.

‘Soup’ is a basic term used to describe a liquid food made from any combination of vegetables, fruit, meat and/or fish cooked in a liquid. This article will discuss some of the more common variations of soup and offer information and tips on preparing, serving and storing homemade soups.

Common Types of Soup…

Bisque – a thick, rich cream soup usually containing seafood. Newer recipes may use poultry or vegetables in place of seafood. At one time bisques were thickened with rice, but today they are more frequently thickened with roux.

Bouillabaisse – a highly seasoned seafood stew made of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.

Broth & Bouillon (Stock) – a strained liquid that is the result of cooking vegetables, meat or fish and other seasonings in water.

Chowder – a thick, chunky soup or stew usually containing seafood, potatoes, and milk or cream. The word ‘chowder’ comes from the French word ‘cauldron,’ which means cooking kettle. Vegetables or fish stewed in a cauldron became known as chowder in English-speaking nations (a corruption of the name of the pot or kettle in which they were cooked). The first chowders prepared on the North American continent were brought by French fishermen to Canada.

Consomme – a clear soup made of strained meat or vegetable broth, served hot or as a cold jelly.

Court Bouillon – a broth made from cooking various vegetables and herbs, usually an onion studded with a few whole cloves, celery, carrots and bouquet garni (parsley, thyme and bay leaf), perhaps with a little wine, lemon juice or vinegar; used as a poaching base for fish, seafood or vegetables.

Cream soups – soups that are thickened with a white sauce.

Gazpacho – an uncooked soup made of a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery, cucumber, bread crumbs, garlic, olive oil, vinegar and sometimes lemon juice which is served cold; also may be served ‘chunky-style.’

Gumbo – a Cajun/Creole delicacy of South Louisiana, reflecting its rich history: wild game or seafood (from the Acadians), thickened with okra (from the Africans), file (from the Indians) and/or roux (from the French). Gumbo is a thick, robust soup with hundreds of variations including chicken and sausage gumbo, shrimp and okra gumbo, oyster gumbo and seafood gumbo.

Minestrone – a thick soup of Italian origin containing assorted vegetables, peas and beans, pasta (such as vermicelli or macaroni) and herbs in a meat or vegetable broth.

Stew – a dish containing meat, vegetables and a thick soup-like broth made from a combination of the stewing liquid and the natural juices of the food being stewed.

How to Remove Fat from Soup…

Soup always tastes better and is healthier if the excess fat (grease) is removed during cooking and before serving. Try any of the following techniques to remove fat:

<> Use a large spoon to skim the fat off soup as it simmers.

<> While cooking soup, place the pot slightly to one side of the burner. The off-centered bubbling will encourage fat to accumulate on one side of the pot for easier removal.

<> A leaf of lettuce dropped in a pot of soup will absorb grease from the top.

<> To remove the last spots of fat floating on the surface, drag a clean, unprinted paper towel across the top. It will oak up most of the remaining oil.

<> Refrigerate cooked stews and soups overnight before serving. The fat will rise and solidify in a layer at the top. The fat may then be removed by breaking it up into large pieces and lifting it away with a spoon.

<> When in a hurry to skim the fat from soup, float an ice cube in the soup to help congeal the fat and make it easier to remove.

If the Soup is too Salty…

Try one of the following methods to correct over-salting:

(1) Add a whole, peeled raw potato to the soup and simmer for 10 to 15 minutes. The potato will absorb the salt. Remove the potato before serving the soup. (Do not discard the potato – it is perfectly good for later use in another recipe.)

(2) Stir in 1 teaspoon of vinegar and 1 teaspoon of brown sugar for each quart of liquid.

To Thicken Soup…

The best method of thickening most soups and stews is to remove some of the cooked vegetables, puree them in a blender, and return the pureed mixture to the soup. (Do not fill the blender more than one-third full with hot vegetables to prevent getting burned from splashes of hot puree.)

In the event that the soup is short on vegetables or there are none in the soup, try one of the following thickening techniques:

<> Make a paste of all-purpose flour mixed with twice as much cold broth or water. The ratio of flour to liquid is 1-1/2 teaspoons of flour to 1 tablespoon of liquid for every 1 cup of soup. Slowly stir the paste into simmering soup and continue to simmer for 5 to 10 minutes.

<> A roux of butter and flour may also be used as a thickener. The longer the roux is cooked, the darker and more flavorful it becomes. Be careful not to scorch the roux or it will give the soup an unpleasant burned taste.

<> Cream is another alternative to not only thicken, but add a luxurious richness to soups.

<> A cornstarch slurry of 1 part cornstarch to 2 parts liquid will also thicken soup; do not boil or the solution will break down.

Freezing and Reheating Soup…

Most soups freeze beautifully. Consider preparing large batches of soup so that there will be extra to freeze and serve at a later date.

<> Chill soup in the refrigerator and skim off any fat that rises to the surface before freezing.

<> Freezing cream-based soups may cause separation. If the soup does separate while reheating, whisk vigorously with a wire whisk or try blending it in a blender for a few minutes to smooth it out.

<> Reheat frozen soups in the microwave or thaw at room temperature and heat in a heavy saucepan over low heat on the stovetop.

<> To avoid overcooking starchy ingredients like potatoes, pasta and rice, heat thawed soup only long enough to warm throughout.

Miscellaneous Soup Making Tips and Info…

<> If the soup is not intended as the main course, count on one quart of soup to serve six adults. As a main dish, plan on two servings per quart.

<> A hot soup will help recondition the palate between meal courses or after consumption of alcoholic beverages.

<> Ideally, cold soups should be served in chilled dishes.

<> Adjust seasonings of cold soups just before serving. Chilled foods tend to dull the taste buds and will require more seasoning than hot soups.

<> Be aware that herbs will have a more intense flavor if added at the end of the long cooking process.

<> Savory soups and stews always taste better if made a day or two in advance, refrigerated and then reheated just prior to serving.

<> Wine is a wonderful flavor addition to soups and stews. When using wine in soup, use less salt as the wine tends to intensify saltiness. Wine should be added at a ratio of no more than 1/4 cup of wine to 1 quart of soup.

<> Beer is also a good addition to soups and stews. A good rule of thumb is 1 cup of beer to 3 cups of soup.

<> Freeze the liquids drained from canned mushrooms or vegetables for later use in soups or stews.

<> Since liquids boil at a lower temperature at high altitudes, cooking time may need to be extended at altitudes above 2500 feet.

<> Soups and stews should only simmer while cooking, ‘never’ brought to a hard boil.

“Is it soup, yet?”

Naturally, the best soups are made with a base of homemade broth and fresh ingredients, but this method can be very time-consuming and labor intensive. If you like, time spent in the kitchen preparing soup may be reduced by using canned or frozen broths and vegetables while still yielding an excellent product.

Remember, there are no really good ‘quick’ soup recipes because any truly good soup needs time during preparation for flavor to fully develop. Always plan on providing enough time to prepare a really good soup or stew.

Copyright ©2005 Janice Faulk Duplantis

The Other Side Of Mexican Cooking

High-quality bell peppers, summer squash and cucumbers may not have arrived in the farmer’s markets yet, but they’re crisp, fresh and abundant at the supermarket-and most likely imported from Mexico.

Many people don’t realize that Mexico exports far more than just chiles, avocados, tomatoes, limes and other produce you think of as being in Mexican food. Bell peppers in several colors, summer squash in many varieties, and different varieties of cucumbers are just as commonly available from our warm and sunny neighbor to the south.

Mexico has exported high-quality produce to the U.S. for more than 100 years. All Mexican produce undergoes strict quality and safety assurances before it crosses the U.S. border, so you can know it’s safe and fresh. Plus, it’s healthy: Red, yellow and orange bell peppers are high in beta-carotene and vitamin C. Standard-sized cucumbers are just 39 calories each. And yellow squash and zucchini are an excellent source of magnesium.

Try these vegetables in salads this month, or sliced on sandwiches, or in a stir-fry. You can even use summer squash and red bell peppers in your salsa.

Zucchini & Red Pepper Salsa

2 pounds zucchini (look for small to medium ones)

2 medium red bell peppers, seeded and cut into a small julienne

1/2 cup peeled, seeded and diced cucumber

2 tablespoons finely chopped red onion

2 serrano chiles, seeded and minced

1 tablespoon olive oil

1 tablespoon fresh lime juice

1/2 teaspoon salt, or to taste

2 tablespoons chopped cilantro

Trim and dice zucchini, and place in a medium bowl. Add julienne of red pepper, cucumber, red onion and chiles. Dress with olive oil, lime juice and salt, and toss to incorporate. Gently stir in cilantro and serve with yellow or blue tortilla chips, round slices of jicama, or thin slices of French bread. Makes 8 servings.

The Magic Of Blueberries – Sweet, Juicy And Good For Your Health

Blueberry muffins, blueberry cream pies, blueberry cheesecake, blueberry pancake, fresh moist blueberries….just reading the words is enough to evoke that summer-sweet, luscious tang and get your mouth watering.

Everyone knows blueberries are delicious, but did you know they’re good for your health too? In fact, blueberries have been touted as the cure for a host of serious medical problems including urinary infections, diabetes, high cholesterol levels to Alzheimer’s and cancer.

First let’s look at what exactly blueberries are. Blueberries are the fruit of flowering plants native to North America, now also grown in Australia, New Zealand and some South American countries such as Chile and Argentina. Blueberries are cultivated and picked wild.

The blueberry season in North America tends to run from mid-May to September, depending on the latitude. The fruit is best enjoyed in season when the taste is at its peak and the nutritional value at its highest. The dark blue berries can be enjoyed raw, or more commonly made into cookies, cakes, pies, scones, cereals, jellies and jams, and even pizzas.

So what’s so special about blueberries?

It could be said that the blueberry is a nutritional powerhouse. Blueberries are are a rich source of vitamin C, vitamin A, potassium, folate, iron, manganese and vitamin K. And 140 grams of fresh blueberries contain three grams of the dietary fiber that’s so good for your digestive system. But the main benefits of blueberries come from the anti-oxidants they contain in the form of bioflavonoids.

Antioxidants are important for their ability to neutralize free radicals. When our body processes oxygen, free radicals are produced as by-products. These are highly-volatile substances that can damage our cells and are thought to be responsible for aging and a host of degenerative diseases. Fortunately, substances known as anti-oxidants found in fruits and vegetables work to neutralize free radicals and reduce their potency. Better known bioflavonoids include hesperidin and rutin and the anthocyanins.

Blueberries are especially rich in anthocyanins. They give blueberries their deep blue hue and offer a range of beneficial properties. For one thing, they’re anti-inflammatory and protect large and small blood vessels from oxidative damage. This can protect blood vessels from damage caused by high blood-sugar levels in diabetics. This is especially important for the blood vessels in the eyes.

Researchers have shown that the anthocyanins in blueberries, along with other agents such as proanthocyanidins, flavonols and tannins, inhibit mechanisms of cancer cell development in vitro. And one of the more exciting findings about blueberries is that they can help arrest the mental decline that occurs with Alzheimer’s Disease.

So what’s the best way to get your dose of blueberries? Eating them raw is best but this is not always convenient. Fortunately, there are many ways to prepare blueberries that helps bring out their delightful flavor to its best advantage. The most popular is you can also make the old fashioned Blueberry pie just like your grandma used to make. The herbs cinnamon and mace compliment the taste of the blueberries and the result is delightful. It’s just one of many ways to incorporate blueberries into your diet.

So make blueberries a part of your diet. Not only will you have a delicious new taste in your life, but you’ll also be doing your health a world of good. Search out some recipes online that show you new and exciting ways to incorporate the blueberry experience into you life.

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