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10 Vegetables that are really fruits

Squeezing enough vegetables into your diet can be difficult enough — and that’s before you start considering that some of those veggies are actually fruits. Scientifically speaking, a fruit comes from a seed-bearing part of a plant that grows as the result of a fertilized flower. Another way to tell is that fruits usually have seeds on the inside. Vegetables on the other hand, come from just about any other part of a plant. Fruits and vegetables tend to get categorized in Western culture based off of how we use them — savory must mean it’s a vegetable, and sweet must mean it’s a fruit. But of course, in the botanical world, things are really more complicated than that. Here are 10 vegetables that really should count as part of your daily fruit intake: 1. Tomato You’ve likely heard this one before, but many people still get this wrong thanks…

All the produce in season in July

Welcome to July, the first official full month of summer! By now you’re probably swimming in summer produce. Ninety degree temperatures and lots of sunlight bring tons of vibrant, colorful food options this month, particularly more fruit. Eat what’s in season, and you’ll save money and enjoy tastier foods. It’s a win/win. Summer produce doesn’t change a whole lot each month, but here’s what’s new for July: Apples Apples are thought of as a fall fruit, but many are actually ripe and ready right now. Apples have a nice, long run, so enjoy your juices, apples, dumplings, and pies, now through November. Apricots Apricots are rich in fiber and bring a healthy dose of vitamin A. Kids love their sweet flavor and smaller size. Eat them fresh, blend them in smoothies, make apricot cookies, or add to salads like this Apricot Arugula Summertime salad. Basil Celebrate the return of fresh,…

How to make corn on the cob perfectly every time

Is it even summer yet if you haven’t had corn on the cob? Biting teeth first into a buttery, bright yellow ear of corn is one of those moments of pure summer joy. It’s a rare vegetable that kids enjoy just as much as adults. The fuss-free summer staple is delicious topped with just a pat of butter and a sprinkling of salt and pepper. Peak season for sweet corn is May through September, so pick it up at the grocer or farmers market and enjoy it while you can. 1. pick out the best ears Husks should have a green sheen to them and should be tightly wrapped against the cob. The tassels on top should be moist and tacky to the touch. If they’re black or dry, then you’re looking at an old ear of corn. If you have the rare opportunity to peek a bit deeper, peel…

Book Review: Canning goes Back to Basics for beginners

This time of year always seems to turn in to a game of pass the produce. Your neighbor has too many tomatoes. Your friend gets extra cucumbers in her CSA. And every week, your co-worker tries to pawn off a basket of his peppers. There are worse problems to have. This year, instead of saying no — or continuing to pass the goods down the line to other friends — pick up a new skill for this plethora of produce, and learn to can. Canning is the next natural extension of our increasing national awareness of eating fresh, healthy and local. Grandma knew canning could feed her family healthy meals all year long, and what’s old usually becomes new again. Canning — much like knitting (can you believe it?) — is back on the scene. But between tools, temperatures and safety measures, the age-old practice can leave first-timers at a loss (and wishing Grandma was still…

15 minute dinner: Taco soup

Here’s one for those of you with “no time to make anything tonight.” I think you can come up with 15 minutes, right? If you can find just 15 minutes, you can find this super simple and delicious taco soup recipe ready on your table. I say 15 minutes, and you say, “But I still have to stop and get groceries, don’t I? That’s time, too!” Well, yes. But almost everything in this recipe can be stocked in your pantry or freezer, ready to go when you’re out of ideas, and out of time. Add these ingredients to you next online or grocery store order, and pull this recipe up when the week starts to get a little crazy. Taco soup Ingredients 1 tsp olive oil 1 large onion, chopped 1.5 lbs. ground beef (at least 90/10) or ground turkey 1 15-22ounce can of fire-roasted tomatoes* 1 15-ounce can of…

Zucchini Panini with corn and goat cheese

Ever since I got my panini maker I’ve been experimenting with all kinds of sandwich combinations. I’m convinced that pretty much everything tastes better inside a sandwich. But summer gives you an extra advantage — delicious, fresh produce. Not only is this zucchini panini fun to say out loud, but it’s loaded with fresh veggies and it’s so good for you. Stuff it full of whatever you have left from last week’s farmers market haul, and it will be that much more delicious. Add sliced tomatoes for the ultimate summer sandwich. Zucchini Panini with corn and goat cheese Ingredients 1 tbsp extra virgin olive oil 1/2 tbsp minced garlic 1 small zucchini, halved and sliced lengthwise 1 ear corn, kernels removed salt pepper 6-8 slices of bakery bread (depending how much filling you like in your sandwiches) 2 tbsp garlic butter (or just butter is fine), softened 1/2 cup goat cheese…

Chef attempts to make gourmet Cheetos

Bon Appétite recently released a video showing pastry chef Claire Saffitz’s attempt at recreating the Cheetos. While it may take you 3 minutes to eat a whole bag of the oh-so-additicting neon orange snack, it took Saffitz three days to make something recognizable. The final product was less “gourmet” Cheetos and more of just Cheetos made with natural ingredients. While the original processed Cheetos product has some questionable ingredients, Saffitz’s included everyday items like polenta, baking powder, egg whites, salt, spices, vegetable oil, cornstarch, sharp cheddar, powdered milk. Only tapioca maltodextrin raises an eyebrow. Upon further research this is how chefs convert high-fat liquids into powder — necessary for recreating the powdered cheese and getting it to stick. The official process reportedly only take Cheetos only 19 minutes, but is nearly impossible for a home chef. That is, unless you follow this video, get out your high-powered blender, dehydrated, fryer, oven, deep…

Easy, vegetarian Mexican quinoa bowl

This dish is chockfull of so many delicious flavors. From its black beans and jalapeños to the green chilis and cumin, it’s a fun Mexican dish with a twist. It has a hint of heat and a bit of tanginess from the lime, too. It’s a great healthy alternative to taco salad. The quinoa makes this dish so filling, and the cumin and beans makes it so satisfying, you’ll never even notice meat is missing. You could even serve this mix on a bed of fresh greens for extra nutrition. vegetarian Mexican quinoa bowl Serves: about 6 Ingredients 1 can (15 oz) black beans, rinse and drained 1 cup corn kernels, canned or frozen 1/3 cup quinoa, rinsed 1/2 red onion, chopped 1 red pepper, chopped 1 can (4.5 oz), diced green chilis 1 small jalapeño, minced 2 tsp cumin 1 tsp salt + a pinch 1/4 tsp pepper 1 lime, quartered…