Issue # 324 | February 24, 2014


Make Dinner Easy..... This Week

A weekly e-newsletter from Make Dinner

Have you ever bought a persimmon?  The photo above shows what they look like!


Maine Lobster Delivered Straight to Your Doorstep!   

New Menus For This Week

The dinner menus, recipes, and printable grocery list for this week have been posted

6 Winter Fruits and Veggies To Try!

 Winter is such an easy time of year to get stuck in a rut when it comes to side dishes to serve.

If you have little kids, here's an idea.  Go to the grocery store and have your kids pick out something from the produce department that they have no idea what it is.  You may not either!  It's ok, it can be a fun thing to go home, look it up, and try and figure out what to do with it.  Your kids may even suprise you and... eat it!

Adults really aren't a lot different than kids, it's easy to just buy the things we are familiar with or know how to make.

Here are a few things to try, or maybe a different method of preparing:

Brussels Sprouts:  No one in my house used to eat Brussels Sprouts until I started pan sauteeing them.  Yum, and I can even get at least 2 out of my 4 teenagers to eat them this way!.  I slice the ends, cut them in half, and place them in a single layer in a pan and add water that covers them about 1/4-1/2 of the way.  Cover and steam/boil them for about 2-3 minutes, take the cover off and let the water evaporate as you continue to cook over medium high heat.  Then (here's the trick) let them stick to the bottom of the pan just a bit as you stir them.  You can add a bit of light olive oil and salt if you like. Serve when they're just fork tender and a bit browned on all sides.

Delicata Squash:  This is a really tender squash that isn't hard to peel or dice.  It's long and narrow and when it's ripe it's yellow with narrow green strips.  I cut them in half long-wise, scoop out the seeds, and place flesh side down on a cookie sheet coated with light olive oil.  Bake at 350'F for about 30 minutes.  Serve a quarter of a squash right on the dinner plate and eat the flesh with a spoon. You can top with a bit of salt, fill with meat or veggies or even spinkle cheese on top and broil before serving.

Kale:  I love to pan sautee this with garlic and olive oil and it wonderful added to soups as it doesn't go limp like spinach does.  You can buy kale in a bag already cut up. or if you buy it whole just cut out the center stem and cut into bite sized pieces.

Sweet Potatoes.  Sure you've had them mashed with marshmellows on top (sorry I don't care for them that way) but have you ever Roasted Sweet Potatoes? Roast them with some onions and salt, so delicious!

Persimmon:  The first time I saw these I thought they were an unusual tomato.  It's actually an interesting fruit that you can snack on or add to salads.  Look for ones that have an overall orange color (no yellow patches) and have their top leaves attached.  The skin is a bit crispy and you can either eat it or peel it.

Pommegrantes:  So beautiful and tasty but so messy to get the seeds out.  Yes, you can find packages of just the seeds (I've seen those at Costco) but it's kind of fun to do it yourself.  Here's a video of moi showing you how do do it yourself (the secret is a bowl of water!)
Wishing You Good Cooking!

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