Do you ever prepare recipes using your phone but worry about picking it up with messy hands, putting it down in a wet spot on the counter or spilling flour on it? The JK Adams Tech Edge Cutting Board has a slot for your phone or tablet. It’s an innovative and practical idea that makes it easy to view recipes or keep an eye on notifications while you work in the kitchen.

The Tech Edge Cutting Board is a large, beautiful maple cutting board. It is reversible with one plain side and the other with the cutout for a phone or tablet. It’s sturdy and very attractive, so you can leave it out to enhance the appearance and functionality of your kitchen — especially if it’s hard to find a cabinet where it fits. The board comes with a packet of mineral oil, which the manufacturer recommends using for regular maintenance.

I was impressed with the look and heft of this board. In fact, I was a little nervous to cut on it, as I didn’t want to scratch the surface. It seems easy and pleasant to chop vegetables and fruit on it. Like any cutting board, a damp cloth placed underneath will help prevent it from sliding on the counter. Knives didn’t slip on the wood surface, as they can on a glass cutting board. I noticed some cutting marks from using serrated knives, but I think those are inevitable. The manufacturer’s website notes that these marks can be buffed out with fine sandpaper.

I found the phone slot works best if my phone is sideways. Otherwise, it bent back at the bottom of the case. This will depend on your phone and case size. I really like that the board is large enough to prepare different foods in separate areas. This can save on counter space and the need to use multiple cutting boards for a meal. When you’re done using the board, simply wash it by hand.

As this cutting board weighs 7 pounds, it’s a bit unwieldy to pick up and sweep cut food into a pan, as compared to a plastic cutting board. However, it is more environmentally friendly and easy enough to adapt cooking habits by sweeping the cut food onto a lighter plate before transferring to the pan.

The JK Adams Tech Edge Cutting Board provides a simple and intelligent design — an improvement on an essential kitchen tool. It is great for any cook with a little elbow room in their kitchen and would make a great housewarming gift.

SERVINGS: 6
SERVING SIZE: 1¼ cups (291 grams)
PREP TIME: 5 minutes
COOKING TIME: 27 minutes

Ingredients

• ½ cup brown lentils
• 1 tablespoon (15 milliliters) light olive oil
• ½ cup onion, chopped
• 1 teaspoon garlic, minced
• 2 cups dry whole-wheat penne pasta
• 1½ cups (360 milliliters) canned crushed tomatoes
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 1 cup frozen kale, chopped
• ¼ cup walnuts, chopped
• 2 tablespoons fresh parsley, for garnish

Instructions

1. Rinse lentils in a fine mesh strainer and remove any debris.
2. Heat olive oil in a large nonstick skillet over medium heat for 1 minute. Add onions and cook 4 minutes, stirring occasionally. Add garlic and cook 1 minute, stirring constantly.
3. To the pan, add lentils, pasta, crushed tomatoes, 2½ cups (600 milliliters) water, salt, black pepper, oregano and basil. Stir to combine, then cover with a lid and reduce heat to low. Set a timer for 18 minutes.
4. After the timer goes off, lift the lid and place the frozen kale on top of the mixture. Replace the lid and cook for another 4 minutes, or until the lentils are tender.
5. Serve in bowls and top evenly with chopped walnuts and parsley.

NUTRITION PER SERVING: 217 calories, 6g total fat, 1g saturated fat, 0mg cholesterol, 212mg sodium, 35g carbohydrate, 7g fiber, 5g sugar, 9g protein, 442mg potassium, 188mg phosphorus

As someone who cooks a lot, I am always interested in a great knife. After all, a quality knife makes food prep more joyful.

The PrepOn Kitchen 8” German Steel Santoku Knife arrived beautifully packaged in a decorated green box wrapped with tissue paper. It comes with a plastic sheath, too, so it can be stored safely in a drawer or transported with ease. The 8” blade is longer than what I am used to using, and the knife is a bit heavier, too. The handle fits nicely in my hand and the weight feels very solid.

Another note about the design: The blade isn’t quite flush with the handle, which differs from the santoku knife I typically use. Cutting works best in the middle of the knife as opposed to the end closest the handle. This was apparent only with small foods such as when mincing garlic and slicing scallions.

The first day of using this PrepOn knife was sheer delight; it sliced though tomato skins with razor sharpness and pineapple skin was no problem at all. I used it to cut all kinds of vegetables and fruits. I usually use plastic and glass cutting boards, which can dull a knife more than wood or bamboo cutting boards, so I find the knife needs sharpening pretty regularly. But it is still fine for cutting through cantaloupe and even bread.

Overall, this is a functional knife that would make a lovely gift for a home cook. There is something to be said for the gentle green color that harmonizes with many healthful foods you may be chopping — plus, plain black handles can get boring to look at! I recommend this knife as a good stainless-steel option. If you want a knife that retains its edge better, try carbon steel. This stainless-steel knife is easier to care for than carbon steel and is even dishwasher safe.

SERVINGS: 12
SERVING SIZE: 1 muffin (64 grams)
PREP TIME: 15 minutes
COOKING TIME: 15 minutes

Ingredients

• Nonstick cooking spray
• ¾ cup (160 milliliters) vanilla soy milk
• 2 teaspoons (10 milliliters) apple cider vinegar
• 1 cup all-purpose flour, unbleached
• 1 cup white whole-wheat flour
• ⅓ cup cocoa powder
• 1 teaspoon cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup dried cherries, unsweetened
• ½ cup mini dairy-free chocolate chips, divided
• ½ cup canned black beans, drained and rinsed
• ⅓ cup almond butter
• ⅓ cup (80 milliliters) maple syrup
• ½ cup applesauce, unsweetened
• 3 tablespoons (45 milliliters) light olive oil
• ½ teaspoon (2 milliliters) almond extract

Instructions

1. Preheat oven to 375°F (191°C). Spray 12 muffin cups with nonstick cooking spray.
2. In small bowl, stir together soy milk and vinegar and set aside. To a large bowl, add all-purpose flour, white whole-wheat flour, cocoa powder, cinnamon, baking powder, baking soda, salt, dried cherries and ¼ cup chocolate chips. Stir well and set aside.
3. To a blender, add black beans, almond butter, maple syrup, applesauce, olive oil and almond extract, plus the soy milk and vinegar mixture. Blend on high for about 10 seconds or until smooth. Add wet mixture to the dry ingredients and stir until just combined.
4. Portion evenly into muffin cups and top with remaining chocolate chips, pressing them lightly into the batter. Bake for 15 minutes. Let cool for a few minutes before serving.

NUTRITION PER SERVING: 238 calories, 11g total fat, 3g saturated fat, 0mg cholesterol, 188mg sodium, 33g carbohydrate, 5g fiber, 10g sugar, 5g protein, 274mg potassium, NA phosphorus

I don’t have confidence that a regular blender works well, and I rarely use one. I often use an immersion blender for smoothies and a food processor for cooking tasks. Because I am a bit blender-phobic, I was excited to see what the Black+Decker Quiet Blender with Cyclone Glass Jar could do.

This blender has an attractive silver base, and its glass container is very clear. The lid has a pour spout and ingredient slot so you can easily add food or liquids and pour out the contents. The blender also comes with a 24-ounce plastic tumbler, which can be used on the blender.

Simple to use, the Black+Decker Quiet Blender has three speeds, a pulse function and settings for icy drinks, shakes and smoothies. Usually, I use the smoothie setting; it easily blends fresh bananas and berries, ice chips and liquids. First, there are a few bursts to crush the ice, and then a longer and lower blending. The directions caution not to blend for more than 30 seconds.

I used this blender for muffin batter with beans, and the beans had a very smooth texture. Using the blender worked much better than a food processor for this recipe. I also tested the blender with pineapple, which was pretty firm, and was pleasantly surprised that it blended the fruit to a creamy consistency. Lastly, I tried the blender for a smoothie containing rolled oats. It worked, but there were still very small pieces of oats.

The tumbler jar is a unique idea for a portable smoothie. However, I find the 24-ounce size is too large for a smoothie for one person and it is easier to make a smoothie in the main blender jar and pour it into an insulated travel cup.

This appliance may be quieter than other blenders, but it is not super quiet and will, in fact, wake up others who are sleeping. The parts can be washed in the dishwasher or by hand for quick cleanup.

I really like the Black+Decker Quiet Blender with Cyclone Glass Jar. It creates a product with a smooth consistency and is attractive enough to leave out on the counter. It is convenient to use for creating healthy drinks to add a variety of fruits and vegetables to your day.

I have seen photos of gorgeously sliced fruits and potatoes that I would love to serve. I also would like to try some eggplant or zucchini rollatini dishes. But I had never before used a mandoline-type slicer. That’s why I was excited to try the Microplane Adjustable V-Blade Mandoline Food Slicer with Hand Guard.

This adjustable tool has a deck with the V-slicer; flip around the deck above the slicer blade to switch it to julienne slicing. I really like how easy it is to change the thickness of the slices by turning a dial on the back. There also is a guard with little teeth that can hold smaller pieces of food as you continue slicing to help protect your fingers.

The slicer is easy to set up and use, but I strongly suggest watching the video from the QR code on the label first. Initially, I didn’t realize I should have been holding the slicer at an angle and was holding it down flat. After I saw the video, it made a huge difference for ergonomics and control.

With this tool, it was simple to slice apples, potatoes, tomatoes, bell peppers, onions, firm kiwis and citrus fruits. The firmer foods, such as apples and potatoes, were easy to slice paper thin. I think it would work well for zucchini, beets and cucumbers, too.

It will take a little experimenting to see how it works for different food textures and shapes. For example, the green parts of scallions were too soft to slice effectively. I couldn’t make slices of broccoli, but the tops came out very fine, which would be useful for soup. I took off the outer part of the stem and sliced it using the V-slicer, making tender pieces to include in a vegetable stir-fry.

I found that harder vegetables like celery and carrots could be sliced or julienned but with a little more difficulty. I preferred the slicing function of this V-slicer and think it is faster to julienne vegetables manually.

The Microplane Adjustable V-Blade Mandoline Food Slicer allowed me to create thinner and more uniform slices than cutting manually with a knife, which helps when making creative salads, vegetable dishes and beautiful garnishes. Wash the slicer by hand, then store it with the slicing deck flat against the blade for safety.

Safety is an important consideration when using any slicer. In the video, the user is wearing a cut-resistant glove, which is a good idea. Don’t multitask when using this tool; the slicing goes fast, and the blade is very sharp, so it’s important to focus.

I recommend the Microplane Adjustable V-Blade Mandoline Food Slicer with Hand Guard for adults who enjoy cooking. It is especially terrific for those interested in trying different types of slicing and garnishes for everyday enjoyment, new recipes or impressing guests.

I don’t know about you, but I love fresh squeezed fruit juice. And I sure don’t like squeezing it. It takes a lot of fruit and a lot of effort, you make a sticky mess and there always seems to be fruit and juice left behind. I was very excited to try the Hurom Citrus Juicer for an easier way to make delicious homemade juice.

Here’s how it works: Plug the juicer in, place a glass under the spout, put half of a citrus fruit inside the juicer and lightly push down the handle. It takes very little pressure because the motor rotates the squeezer cone, making it easy for anyone to do. Plus, it seems safe.

The few parts of the machine are easy to assemble using the photo on the box or diagram in the brief directions. The citrus fruit cover twists into the handle, which seems a bit awkward to get into place. The first few times, I didn’t have the stainless filter plate all the way down and wondered why it didn’t start. But if you rotate it until it sets down farther into the unit, it will work. The spout stays in the up position, so juice doesn’t pour from it until you’re ready. After you’re done juicing (or if you have a lot of juice from an orange or grapefruit) open the spout to allow juice to pour into your glass.

I tested the juicer with clementines, lemons and a grapefruit. I used the lemon juice to make a light lemonade with sugar substitute. The clementine juice was bright and tasty, but since they are small, they didn’t produce a lot of juice. One grapefruit yielded an impressive six ounces of juice! In the future, I would use this appliance for juicing oranges and limes as ingredients for marinades, sauces or beverages. Fresh lime juice would be great for delicious homemade margaritas, without needing to use sugary frozen or bottled mixes.

What I really like about this juicer is that it uses all of the fruit; the rind comes out empty with very little effort. Any leftover fruit that collects on the squeezer cone can be composted. Instead of buying juices in a plastic single-use container or non-recyclable cardboard carton, making your own juice means less waste.

The machine’s parts need to be hand-washed. While the unit is relatively lightweight, storage is awkward due to the height of the handle. Placing it into a smaller box than the original or wrapping the handle down with a jump rope or bungee cord would save space.

This particular model is limited to citrus fruits. While the juice is rich in vitamin C, it is lacking in the fiber from the fruit. A model that includes the fiber and allows for juicing other types of fruits, vegetables and nuts would be more versatile for the investment. But given how easy it is to use on an everyday basis, I would certainly recommend the Hurom Citrus Juicer.

As someone who spends a fair amount of time chopping vegetables, I was looking forward to trying a new device that could save time. While food processors are great, they don’t always chop or slice foods the way you want. Plus, good ones are pricey, take up significant storage space and can be a hassle to get out and clean.

The Kuhn Rikon Push Slicer has two cutting options, slicing and dicing, and a lid for each which pushes food through the blades. It also has a push container that doubles as a storage vessel with a lid.

The push slicer works very well for soft foods such as cucumbers, olives, mushrooms, zucchini and strawberries. The uniform slices are great for attractive salads and desserts.

The tool works with a lot of pressure for harder foods such as onions and almonds, which are probably easier to chop with a knife. Small and medium raw potatoes needed some pressure to slice or dice. I liked that the diced potatoes were narrower than I would make by hand. I used them for oven-roasted potatoes, which looked like french fries and cooked more quickly, saving energy. When I attempted to slice a larger potato, it resulted in both potato and push slicer parts flying across the room. This brings me to an important point: Make sure food is small enough to fit within the circumference of the slicer.

The push slicer had a little trouble with peels, specifically a grilled eggplant slice with its peel. I was able to slice a bell pepper piece held on its side or with the skin face down. Whole grape tomatoes didn’t work well either, but I found the push slicer worked better if the tomato was sliced in half and placed skin-side down.

I had good results making celery sticks and zucchini slices by carefully holding one piece of the vegetable on its side, then moving my fingers away as I push down. The slicer also worked to dice baby carrots and would be helpful for cutting root vegetables for making soup.

The product’s instruction booklet includes suggested foods for the dicing and slicing lids, but many other foods can be used. The dicing lid works well for bananas and beans, which then can be mixed into baked goods and used for burritos or tostadas, respectively.

I agree with the manufacturer’s recommendation that children shouldn’t use this slicer because the blades are very sharp. I wonder how sharp they will remain with repeated use. If foods get stuck in the dicing or slicing lid, use caution when removing the food. If the lid isn’t on straight at first, it’s best to push it flat onto a cutting board rather than trying to adjust it and possibly get cut. You can carefully rinse out the parts or wash them in the dishwasher.

I think the Kuhn Rikon Push Slicer is a useful addition to your kitchen if you have a little extra space. It also may be good for people with physical limitations such as limited manual dexterity. Using this tool can help you avoid the repetitive motion of chopping, but it won’t replace a knife completely.

SERVINGS: 6
SERVING SIZE: ½ cup (60 grams)
PREP TIME: 15 minutes

Ingredients

• 4 mini cucumbers or 1 English cucumber
• ¼ teaspoon iodized salt, divided
• 1 medium carrot, peeled
• 2 teaspoons (10 milliliters) mirin
• 2 teaspoons (10 milliliters) rice vinegar
• 1 teaspoon (5 milliliters) less sodium soy sauce
• ½ teaspoon sesame seeds

Instructions

1. Thinly slice cucumber (about ⅛-inch thick) and spread on a cutting board.
2. Sprinkle half the salt onto cucumber slices.
3. Turn slices over and sprinkle the rest of the salt on top.
4. Let sit for 10 minutes.
5. Use a vegetable peeler to create carrot ribbons.
6. In a small bowl, whisk together mirin, rice vinegar and soy sauce.
7. Using clean hands, squeeze water out of cucumbers and place slices in a large bowl.
8. Add carrot ribbons.
9. Pour dressing over vegetables, then sprinkle sesame seeds on top.

Cooking note: One teaspoon agave nectar can be substituted for 2 teaspoons mirin.

NUTRITION PER SERVING: 18 calories, 0g total fat, 0g saturated fat, 0mg cholesterol, 99mg sodium, 4g carbohydrate, 1g fiber, 2g sugar, 1g protein, N/A potassium, N/A phosphorus

Scooping the inside of the zucchini cups was fun, but a little challenging if your goal is to make them as photo-worthy as Food and Nutrition Mag. I used a melon baller. I think this would be a good way to use up extra zucchini if you are swimming in it.

I cooked the lentils and vegetables in a rice cooker first. This allows the lentils to soften and partially break down. The vegetables soften as well. Then, I stuffed the zucchini and simmered them in a skillet with enough water so they wouldn’t burn. I imagine they could be baked in the oven too, but I advise covering with foil so they don’t dry out.

Using lentils as a binder adds fiber, protein, folate and a little iron without the fat of oil or cholesterol of eggs. I really like cooking them because they don’t have to be pre-soaked like dry beans. Definitely easier to use for a weeknight meal!

Whether you are having a celebration at your home or want to bring something healthy and different to an office pot-luck or your friends’ or family’s gathering, try this!

Lentil and Walnut Stuffed Zucchini Cups

Serves 4

Ingredients

• 3 zucchini, sliced in 1½-inch pieces
• 6 cremini mushrooms, chopped
• ¼ cup celery with leaves, diced
• ½ cup onions, diced
• 5 baby carrots, chopped
• 1 clove garlic, minced
• ¼ cup red lentils, raw
• ½ cup water
• ¼ cup walnuts, chopped
• A dash each of black pepper and salt
• ⅛ teaspoon rosemary, dried

Instructions

1. Scoop out the middle of each zucchini piece. Chop the inside of the zucchini roughly. Place chopped zucchini, mushrooms, celery, onions, carrots, garlic, lentils and water into a rice cooker. Cook for about 15 minutes or until the lentils are soft.
2. Mix in the walnuts, salt, pepper and rosemary. Allow mixture to cool slightly for easier handling.
3. Using a tablespoon or teaspoon, stuff the zucchini cups with the filling. Mound the filling onto the top.
4. Fill a large skillet with about a half of an inch of water. Add the filled zucchini cups. Cook over low heat, covered, for about 20 minutes. The zucchini should be soft.

A few years ago, I broke my cute fish-shaped ginger grater by stuffing it into a too-full drawer. So I was very excited to try the Cook’s Innovations Grate Plate Set. There is nothing better for grating fresh ginger into a pulp! Using a small handheld grater is not the same because you are left with small pieces. The set includes a silicone tube to remove the peels from garlic and a brush that makes it easy to remove any pulp from between the little nubs on the plate.

The colors and olive design of the plate are very attractive. You may want to keep it out on the counter as a decorative touch. It is large enough to place in the dishwasher and not worry about it falling through the top rack.

The garlic peel remover looks similar to a piece of manicotti. To use it, roll a clove inside the tube using less pressure than it would require with the blade of a chef’s knife. This tool would be great to use with children or for a cooking demonstration. My 12-year-old daughter preferred using it more than a knife. People with manual dexterity challenges also may enjoy using it. One drawback of the peel remover is that it doesn’t function as well for more than one clove of garlic at once.

The grater plate works very well for ginger, which is my go-to flavoring for stir-fry dishes. The tool also is good for grating garlic, which can be used for tahini sauce, hummus and salad dressing. Grated garlic cooks very quickly and should be closely watched. After grating garlic, I was left with the piece I was holding, about one-third to half of a clove, which is more wasteful than chopping it with a knife or using a food processor. The partial garlic cloves could be tossed into a pot when making stock or baked to use as a spread for bread.

Chocolate was the easiest food to grate. It would make an excellent garnish for a dessert.

Since the grater plate is recommended for nuts, I tried grating almonds. It does work but takes a lot of pressure. Grated almonds are the consistency of almond flour, but this method isn’t a practical way to make almond flour. My preference is to chop nuts by hand.

I didn’t find the grater plate satisfactory for grating onions. The resulting pulp doesn’t seem beneficial for cooking, and the onion layers separate when grated. The manufacturer recommends dampening the plate with water or oil for moist foods including vegetables and citrus peels. Even after this step, I found the ceramic nubs were not sharp enough to grate a lemon peel.
The instructions state that the pulp brush should be washed by running under water, yet it retains the odor of the food it touched. Soaking in hot soapy water was more effective.

Overall, the Cook’s Innovations Grater Plate Set is a useful addition to the kitchen for those who enjoy cooking from scratch.

Boiling vegetables is not ideal, because some of the water soluble vitamins will be lost in the water. It’s great if it can be used in another dish such as soup or a casserole.

I enjoy this dish for the flavor, but it is also beneficial for nutrients like fiber, beta-carotene and calcium. There is a little bitterness to the greens, which contrasts well with the sweetness of the squash. A sprinkle of hot pepper flakes works well on this too.

Whole-Wheat Pasta with Kabocha Squash and Collard Greens

Ingredients

• 1 teaspoon olive oil
• ¼ cup onion, chopped
• 1 clove garlic, chopped
• ⅓ cups collard greens (chop and boil first for 5 minutes)
• ⅔ cup cooked, cubed squash such as kabocha, butternut or acorn
• 1 cup cooked whole-grain pasta
• ¼ teaspoon dried basil
• Fresh ground black pepper to taste
• Dash of salt
• 4 almonds, finely chopped

Instructions

1. Heat oil in a small pan. Add onion, then garlic, and stir occasionally for 2 minutes.
2. Add greens, squash and pasta. Cover and turn heat to low. Cook for about 5 minutes or until the squash is hot.
3. Transfer to a serving bowl and top with seasonings and chopped almonds. Enjoy!

I simply freeze the applesauce. Personally I use it in baking as a replacement for fat or eggs. This is so ridiculously easy, you may never buy applesauce again.  I chop and core the apples using a corer/slicer/peeler.

Homemade Honeycrisp Applesauce

Makes 2.5 cups

Ingredients

• 6 honeycrisp apples, peeled and chopped
• ²⁄₃ cup water
• juice from ¹⁄₂ of a lemon
• 2 teaspoons of cinnamon

Instructions

1. Combine ingredients in a slow cooker. Cook on high for 3 to 5 hours or until desired consistency.

That’s it! You can relax while enjoying the delicious aroma filling your home. There is no need for added sugar, which is a big plus when compared to store-bought varieties.

Day 1: Scavenger hunt. Take a walk through the park in search of a list of items you devise, such as orange flowers, fire hydrants, people riding their bikes, birds and much more.

Day 2: Dance party! Dance to songs with family or friends. You can have a silly dancing contest, a freeze dance competition, lip sync or just enjoy the music.

Day 3: Walk in a meadow. Take a walk on a path through a nearby meadow. The long grass and wildflowers are a beautiful sight, and I recommend going around dusk to see more animals. Look for bunnies, squirrels, turtles or other creatures.

Day 4: Fly a kite (you may want to pack water and snacks because this activity can entertain you for hours). On a windy day, run around while launching your kites high. Trust me, this is really fun for kids and adults.

Day 5: Waterpark! On a hot day, encourage your children to invite some friends over to make a waterpark. Make water balloons, a slip and slide or just run through a hose. Plan races so they can run around more.

Day 6: Luck of the draw: backyard exercise. This could be playing on the sliding board and swings, playing red light /green light or doing fun animal yoga moves.

Day 7: Mystery activity. How cool is this? I have no idea what it will be!