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Carrot Tips

Carrot Tips

Carrot Tips: Use carrots in juices! They taste great with a little apple and ginger, which add sweetness and zing. Try adding grated carrots to your favourite salad for some additional crunch, and colour. Grate carrots into spaghetti sauce, add them to meatloaf or ...
Pumpkin Tips

Pumpkin Tips

Pumpkin Tips For the ultimate pumpkin purée – make it yourself! Then use it to bake a batch of pumpkin pies at once! Enjoy one and freeze the rest for a fall treat anytime of the year!  Do you have leftover pumpkin purée? Use it as an egg or oil replacement in almost ...
Apple Tips

Apple Tips

Apple Tips: Lighten up your baking! When a recipe calls for oil, substitute half with smooth applesauce. There will be fewer calories and no difference in taste although baking times may vary slightly.  Use a U-shaped peeler instead of a knife to peel apples.  In a ...
Eggplant Tips

Eggplant Tips

Since the flesh of the eggplant is like a sponge, it will absorb oil very quickly when pan-frying, leaving your eggplant greasy and unevenly cooked. To avoid this, salt the cubed eggplant and let it rest in a colander for 30 minutes. Then squeeze dry between two ...
Broccoli Tips

Broccoli Tips

Broccoli Tips: If you only need the florets for a dish, do not throw out the stems. Peel them, blanch them for two minutes, and freeze them for up to 3 months. They can be used later in soups and stews. Alternatively, trim away the tough outer layer and eat the tender ...
Green Pea Tips

Green Pea Tips

Peas begin to lose their sweetness from the moment they are picked, so try to use them shortly after purchasing. One pound of peas in their pods will only give you about one cup (or one serving) or shelled peas. The fibrous pods cannot be eaten; however they can be ...

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