- Great Taste - 20140709

Raw Kale SaladRecipes for HealthWe throw around a lot of the same jargon each Wednesday evening on Great Taste.  There's constant references to "kitchen empowerment"-as we urge the listeners to use their cooktops to fix fresh food.  We banter back and forth about CSA's, GMO's, organic, traceability, bio-dynamic, locavores, globavores, Slow Food, polyphenols, and a host of other food-savvy terms and topics.  What it comes down to is espousing a philosophy of healthy cooking and eating centered around using fresh, local foods. 

New York Times columnist, Martha Rose Shulman, is our kind of "foodie."  She's written over 20 books with the aim of teaching people how to enjoy a healthier lifestyle through expanding their knowledge and abilities in the kitchen.  Her latest book, The Very Best of Recipes for Health, is a collection of over 250 recipes from her popular New York Times pieces.  In addition to relying on fresh produce, Shulman is a strong believer that a well-stocked pantry provides the key to cooking delicious home meals.  Click here to print out her Pantry Checklist which you'll find on the left of the web page

What kind of tips can we get Martha to share?  Her favorite cuisines are Mediterranean and Mexican so we'll do some delving into her go-to dishes.

Also, how about some kale?  It's full of Vitamin K, A, C and a good source of fiber, calcium, and other items from the periodic table.  And in the winter it's usually available so tune in as we pan-cook, and learn how to simmer it or eat it raw.