Q: I used spring onions (not green onions, but the young spring onions with a bigger bulb) in a recipe. I had a lot of the green ends left over so I chopped them up and put them in the freezer. Any suggestions for recipes to use them up? Thanks!
Q: I recently received a case of good quality muesli, but since I don't really eat much of the stuff, I probably have enough for a year. I would really hate to see it go to waste so I was thinking of trying to use it in baked goods, but I'm not sure where to start. Has anybody ever baked with muesli? Can I use it in cakes or muffins?
Q: What's the best way to incorporate dark, leafy greens into my diet? I'm not big on kale and deplore greens in my morning smoothie, both of which seem to be really popular right now. I could just use a bit more green nutrients in my diet. Thanks!
Q: Summer is coming, and that means picking up that Ziggy's Macaroni and Cheese Salad from the deli. I love that stuff. What's in it that makes it so orange? Is there any cheese in it? Does anyone have a recipe? And, of course, can I make a comparable version that is healthy?
Q: I have been trying to incorporate more fish into my diet, and I think it's a great option for quick weeknight dinners. However, the last few times I tried to pan-fry a fish fillet, it completely fell apart and got stuck to my frying pan.
Q: I joined a CSA program for the first time this year. This week I got a handful of "chocolate mint" herbs. I'm guessing I can use it in any recipe that calls for mint, but are there any recipes that might bring out the chocolate flavor?
Q: I'm in the early stages of planning a kitchen remodel. Instead of the standard tall refrigerator, I'm considering separate under-counter refrigerator and freezer drawers to open up much needed counter space. I'm curious as to any pros or cons readers have experienced. Will this concept will hold up over time?