Featured food of the week: coconut. When people mention coconut, it can be a reference to the entire palm, the seed, the nut, or the fruit. It is technically a drupe, which is a fruit that has an exterior fleshy
Veggie of the week: water chestnut. I found a can of water chestnuts in my pantry and decided to create a recipe for it. They aren’t actually a nut, but a vegetable grown underwater in mud. Unlike most vegetables, it retains
Veggie of the week: bamboo shoots. Bamboo shoots are the edible shoots of specific bamboo species. Depending on the specious, the plant may provide a harvest of varying sizes, tastes, and textures. They are an exotic vegetable that is often
Veggie of the week: lotus root. Vegetables play such a vital role in delivering nutrients and minerals into your body. Not only do they serve a very necessary purpose, there is also an endless supply of tastes, textures, colors, shapes,
Veggie of the week: mung bean sprouts. This bean is primarily cultivated in Asia and prepared in many Asian cuisines. You can eat mung bean in its bean form, and it can also be sprouted, which is the form we’re featuring