Fresh

Today, cultures worldwide cherish the eggplant for its antioxidant-packed purple skin and satisfying meaty texture—which blends beautifully in many dishes. Don’t think you like eggplant? This recipe has turned even the most ardent eggplant skeptics into believers (serve with toasted whole-wheat pita or pita chips):

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The day EatingWell’s Food Editor Jessie Price made Orange-Infused Roasted Green Beans & Red Peppers in the our Test Kitchen, I went home and made them for dinner. And for dinner two nights later. For real. Last summer, I made them for my housemates one night. After devouring two pans of them, one housemate declared that no green bean shall come to the dinner table again unless it was roasted. Another believer. I’m not sure why they’re so special—they just are. So make them tonight—here’s the recipe:

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We've grouped these vegetables under "salad greens" because they're often served raw and can act as a bed for other salad ingredients. They also add quite a bit of texture and flavor to any dish. If you plan on cooking them, be sure to make it a quick sauté or wilting; anything else will cause the delicate greens to lose their unique characteristics. Remember also to wash them thoroughly, especially before eating them raw.

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Don’t let all the talk about how corn has ruined our food supply deter you from getting your fill of sweet corn this summer.

It’s easy to find a farmer in your area, since sweet corn is grown in all 50 states (yes, you can even grow corn in Alaska) and it’s plentiful at farmstands on dusty dirt roads in the heat of summer.

While nothing quite beats eating quickly boiled or grilled corn on the cob with butter dribbling down your chin, taking a slightly exotic approach can be nice too.

So get shucking—while corn is available year-round (thank you, globalization), your local farmstand’s got it fresh from the field right now.

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Salads have come a long way. Once upon a time, they were merely appetizers—a combination of iceberg lettuce, tomato wedges, carrot slices, and maybe a few croutons, all doused with a salad dressing, like a creamy French, Russian, Thousand Island, or oily Italian. Today, salads are much more colorful, tasty, and substantial, often served as entrées unto themselves. With different salad greens such as mâche, mizuna, and escarole gaining mainstream acceptance, today's salads show great diversity and depth of flavors. You can fruits, nuts, and edible flowers to the greens, or those popular staples potato, tuna, chicken, and fruit. Read More »

This summer, find a farm to pick your own and spend a day in the sun picking (and eating) fresh, juicy raspberries off the bush. Just don’t forget to save some to make your favorite sweet and savory raspberry recipes.

Besides being sweet and delicious, raspberries are a great source of fiber—some of it soluble in the form of pectin, which helps lower cholesterol—and an excellent source of vitamin C. The gorgeous red color is from anthocyanins, an antioxidant. And did you know that raspberry-seed oil has a natural SPF of 25 to 50?

Here are four recipes soon to be cooked in my kitchen…

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Last week, I asked the question, "Are You Willing To Pay More?" People said that they were willing to pay more, but there was a limit to what they were able to pay without busting their budget. I have long thought, however, that even if you had to pay more than you thought you could, it would be worth it because of the health benefits. Read More »