How to Select, Store, and Cook Summer Produce
Make the most of the season’s fleeting pleasures.
ArugulaHow to choose: Fresh arugula has long, firm, bright green leaves. Larger leaves are more peppery than small ones. Holes, tears, and yellowing edges are signs the greens are past their prime. If you can, buy arugula in bunches with the roots intact; this helps retain freshness.
How to store: If you buy arugula with roots, wrap the stems in a moistened paper towel and place in a plastic bag in the most humid area of the refrigerator (usually the vegetable drawer). Keep loose leaves in a plastic bag. Packaged arugula can remain in its clamshell container or bag.
Shelf life: Bunches of arugula will last two to three days. With packaged greens, it’s essential to follow the expiration date, no matter how fresh the leaves appear, since harmful bacteria can develop. (Most packaged leaves have a two-week shelf life.)
Best uses: Arugula tends to be gritty, so rinse the leaves thoroughly. The greens can be stirred into pasta and scattered on pizza. Arugula is at its best in salads: Drizzle it with extra-virgin olive oil and lemon juice and top with shaved Parmesan, salt, and pepper.
“After you finish a wedge of hard grating cheese--like Parmesan or pecorino--freeze the rind to use in soups, stews, tomato sauce, and other dishes....”
When it comes to the do’s and don’ts, you’ve got lots of questions. Here, solutions for making the season merry and bright.
Want to know what recipes, rooms and other products I’m currently crushing on? C...
from The Nest Blog » house & home
Exercise may prove effective at helping older people with dementia retain their...
When we caught wind that Domaine Home recruited Jessica Biel to decorate her ver...
from POPSUGAR Home
Ottolenghi is a lucky man. Read more: Tastemakers , Ottolenghi ...
from Tastepartner on The Huffington Post
from HuffPost Home - The Huffington Post
I spent a lot of time as a kid high up in the branches of a gigantic maple tree...