Chef Drew Says
Tie Up Your Herbs
Butcher’s string is a great kitchen tool for tying up herbs so they can be added to stocks and soups and then easily removed.
Cutting Up Veggies
When cutting vegetables, start by trimming and removing anything that is not edible or appealing, like large stems or a tough exterior. Then cut to match the size of other ingredients in the dish.
Make Cauliflower "Rice"
You can chop cauliflower to make “rice” – just place florets into a food processor, or use a grater to reduce to small pieces. Then cook and season.
Don't Throw Out Greens
Most of the time we throw out beet greens, but adding them to a salad can add flavor and color to a salad or complement a side dish. They’re packed with nutrients, too.
Use Your Knife Correctly
Use a sharp knife when working in the kitchen because it gives you more control with less effort. You want the knife to glide through what you’re cutting with the least amount of resistance, giving you more precision. When cutting vegetables, start by trimming and removing anything that is not edible or appealing, like large stems or a tough exterior. Then cut to match the other ingredients in the dish so they cook the same.
Make Healthier Salad Dressings
Store-bought salad dressings can be packed with salt, sugar and artificial flavors. Dress your salads instead with healthier choices:
• A spoonful of olive oil and a splash of wine vinegar
• For creamy dressing, mix plain yogurt with fresh, chopped herbs, lemon juice and olive oil
• Combine in blender ripe avocado, Greek yogurt, lime juice and fresh cilantro, plus water to thin
Make It Tasty!
You’ve said “no” to deep-fried foods, buttery sauces and processed foods, and “yes” to fresh foods. That’s a big first step. Now, try some of these techniques to cook foods that are better for you and especially delicious:
• Instead of frying or sautéing, try roasting, grilling and baking. Brush vegetables lightly with olive oil and season, then cook in the oven or on the grill. You can grill fruits like mango, banana and watermelon.
• Harness the power of herbs! Make pesto with fresh herbs and olive oil and spoon on salads, vegetables and grilled meats.
• Plant-based meals are satisfying and delicious. Add whole grains to your plate like quinoa, brown rice and whole-grain barley. Don’t forget about pulses – beans and legumes like split peas, black-eyed peas, garbanzo beans and lentils.
• Craving pasta? Try “zoodles” – zucchini cut into noodle shapes using a spiralizer. Or try spaghetti squash with your favorite sauce.
• Mash ripe local avocado and spread on bread for a healthier alternative to butter or mayonnaise.
