The Jewish holiday of Passover begins this year on the evening of April 19, with the seder meal, when families gather, recount the story of the liberation of the Israelites from slavery in Egypt and enjoy a festive meal.
Are you looking to add a twist to the traditional Thanksgiving feast? Look no further. Aaron Sorenson of Lunds & Byerlys sets us up with a few fun dishes that will have you and your family coming back
Pepper Jelly Brie in Puff Pastry
1 sheet puff pastry, thawed but still cold
2 Tbsp. L&B pepper jelly
1 (8-oz,) wheel of Brie
1 egg, beaten
Crackers and apple slices, for serving
Welcome to Plymouth Magazine’s first food challenge. Inspired by the Food Network show Chopped, the chefs from Rock Elm Tavern, La Cocina de Ana and Kobe were asked to include these four ingredients in their creation: red pepper, corn, zucchini and rice. It’s almost like Chopped, but with a lot less pressure and easier ingredients to incorporate into a meal. Plus, no eliminations here. These meals are all winners!
La Cocina de Ana
Owner Ana Rayas
It can be hard to eat healthy as fall rolls around, but it happens to be an important time to eat well. Jessica Welch, a clinical dietitian at Allina Health, says vitamin D is the most common vitamin that people lack as the weather cools down since they’re less spending time in the sun. She recommends taking a supplement as it can be hard to get enough vitamin D through food alone.
It’s the new year and a great time to start eating healthier foods without sacrificing an adventurous palate.
Here’s a recipe from Whole Foods with quinoa, a high protein grain similar to rice or couscous. “Quinoa is a great whole grain substitute,” says Zach Hakala, associate team manager at the Whole Foods in Minnetonka. “It’s filled with nutrients and amino acids and can replace rice in many recipes.”
Zesty Quinoa with Broccoli and Cashews
Consider this recipe as a healthier way to use those Irish spuds sInce traditional Shepherd’s Pie can be so heavy, especially right before spring break.