When we asked for your suggestions on how we could help you in the kitchen, many of you wanted ways to use an ingredient over several days—so that, say, your big stash of squash doesn't go bad (or get boring) before the week is over. This series from the Health section of The New York Times is a great resource...
Honestly, we don't usually read the health articles in the paper, and we didn't even know this feature existed until recently. But, in essence, it's a series of recipes highlighting the same seasonal ingredient you can likely find in abundance in your grocery store. And the recipes are developed to be healthy and tasty.
Last week it was potatoes. Yes, those carbohydrate-loaded potatoes. But the initial article in the series explains why the ingredient of the week is good for you (potatoes are high in vitamins B and C, fiber, and complex carbohydrates, plus they are very low in calories). Then you get daily recipes for using it throughout the week. Here's the potato lineup:
- Provençal Potato Bouillabaisse
- Mashed Potatoes with Kale (above)
- Potato and Leek Gratin with Cumin
- Warm Potato Salad with Goat Cheese
See the index of past series here: Recipes for Health Index
Check it out and let us know what you think!
(Image: Andrew Scrivani for The New York Times)