- Five outfits inspired by classic Summer movies
- Fast, easy grill-friendly meals to make this week
- Beat the heat with these face-powder application tricks
- Every outdoor dating idea under the sun
- See Keira Knightley's engagement ring
- Artistic ways to display your family tree
- Go inside Ford Lininger's marvelously mod NYC showroom
- Charities that support our troops
- Get your yoga on — no mat required!
- Techie ways to share your wedding photos
- How to wear denim shorts day and night
- Fifty actors we could see in the Fifty Shades of Grey movie
- Video: Five shows to help you survive the Summer TV drought
Posts for May 28th 2012
Michelle Obama's cookbook is slated to hit bookstores this week, so here's another taste of what you might find in the book: a simple, easy-to-throw-together broccoli soup. If you want to skip out on blanching the broccoli, you could easily precook the florets in the microwave for a few minutes. To puree the ingredients, use your blender or, for an even creamier texture, use a food mill.
While this White House soup didn't initially call for any toppings, I added a dollop of light sour cream and a drizzle of jalapeño olive oil to boost the soup's body and flavor. Serve this with a spring salad, French bread, and a glass of Sauvignon Blanc for a fresh and veggie-filled dinner. Get this simple recipe and read more.
If you've never tasted mustard greens, then it's time to get acquainted with this tasty, peppery vegetable. First discovered in the Himalayas in India, mustard greens have become an integral part of cuisine in Asian countries like Nepal, India, Japan, and China, but they're also a staple in some parts of the US! They're typically associated with the tasty, old-school favorites of the Deep South, but they're a delicious and healthy option for kitchens all over the country, since they're easy to grow and even easier to prepare.
Whether you're going to enjoy them raw or cooked, when choosing mustard greens, the rule of thumb is to make sure to look for pretty green leaves without yellow spots or browned edges. Once you bring them home, put them in a fresh plastic bag, and remove as much of the air from the bag as possible. Keep them stored in the refrigerator, but be sure to enjoy the greens within three to four days for optimal texture and flavor.
Want to go beyond the basics and get some inspiration for how to use mustard greens now? Keep reading for a few fun mustard green recipes.