For this review, I was provided a variety of knives that I was able to put to good use in a multitude of ways my other knives were not designed for. Here’s what I got from Cutluxe: Shinobi Series 8” Chef Knife, Artisan Series 8” Chef Knife, Artisan Series 10” Scimitar Butcher Knife and Artisan Series 10” Bullnose Butcher Knife.

These knives are made of high-quality steel that will last; the Shinobi Series has 67 layers of Japanese forged steel and the Artisan line uses high-quality German engineered steel. Accompanied by an ergonomic handle made of pakkawood, these knives promote a firm and comfortable grip. The knives also come in a variety of styles, allowing for different uses or types of cuts which is great for any kitchen.

I had an overall positive experience using the Cutluxe knives. As I previously mentioned, the variety in knife design really came in handy. When using the scimitar and bullnose butcher knives, I found they were great for larger cuts of meat. Since they both are designed for larger cuts of meat, only one of them would be necessary for most home kitchens. It just boils down to which shape of knife you prefer.

The same can be said for the Shinobi Series 8” Chef Knife and the Artisan Series 8” Chef Knife. I tested both of these knives by prepping for various recipes, cutting onions, carrots, mushrooms, squash and more. For cutting a more challenging food like squash, these sharp knives took on the task with ease. I found that both knives were of high quality and felt natural in my hand when cutting, but ultimately, they perform the same tasks. I preferred the Shinobi Series knife a little bit more than the Artisan Series one, but from a purely aesthetic standpoint. You can’t go wrong purchasing any of these knives.

Overall, I found that all these knives were great to use in the kitchen. They all are very sharp and felt natural in my hand. At a reasonable price, I would recommend these knives for every home cook.

There is nothing worse than struggling with a roll of plastic wrap to save half of a tomato — and not even securely wrap it. Solution: Wrap it in foil. Problem: It now gets lost in the back of the fridge, never to be used and inevitably get tossed out.

A women-owned company developed a creative and convenient solution — Food Huggers! Food Huggers help to ensure that all fruits and vegetables are kept fresh for as long as possible, which helps reduce wasted food and money.

With a lifetime guarantee, Food Huggers can be used repeatedly, replacing tons of single-use plastic wrap, bags or foil. Coming in a variety of eye-catching colors, Food Huggers are always visible when stored in the fridge. With the expanded product line’s Reusable Hugger Bags and Flexible Silicone and Glass Bowl Lids, you can store about just anything with ease.

Let’s just say Food Huggers are now a staple in my kitchen — and I already purchased more! The colorful “huggers” never get lost in the back of my fridge and I can see exactly what produce I’m reaching for, since it’s not hidden beneath layers of plastic wrap or foil.

Food Huggers come in a variety of sizes, making them useful for just about anything. Saving half a banana for a smoothie the next day? There’s a Food Hugger for that. Leftover quinoa? There’s a Reusable Hugger Bag for that. Leftovers from dinner still in the bowl? Save time and avoid having to clean more dishes because there is a Flexible Silicone and Glass Bowl Lid Hugger for that, too! Just pop a lid onto those leftovers.

Beyond convenience in my own kitchen, I found the Food Huggers extremely helpful for my grandparents. With less grip strength, they have been having trouble opening lids on jars. I replaced all their lids, such as on jam and peanut butter jars, with Food Huggers for them to easily remove and reseal on their own.

Food Huggers are helping consumers create a more sustainable kitchen while keeping food fresher for longer and saving money. They are a great addition to anyone’s kitchen, especially those looking to reduce plastic use. Plus, they are not one of those “one trick pony” products specific for only one task. They even have an affiliate program that could support registered dietitian nutritionists, if they recommend Food Huggers to patients and clients.

Did you know that frozen fruit is just as healthy as fresh? Fruits are picked and frozen at peak ripeness, and studies show that they retain a comparable vitamin, mineral and phytochemical content to their fresh counterparts.

Crisp, Cobbler, Crumble: What’s the Difference?

Sometimes these terms are used interchangeably but there is actually a difference! All of these types of recipes usually contain fruit, but it’s the topping that makes the difference!

A cobbler typically has a doughy, biscuit-like topping. When you think of cobblers you are probably thinking about your grandma’s traditional recipe that has been passed down for ages!

Crumbles are more like a streusel topping, but they don’t contain any oats.

If it’s a true crisp, it will definitely have oats in the topping!

Strawberry Rhubarb Crisp with Streusel Topping

Ingredients:

For the filling:

• 3 cups quartered fresh strawberries
• 3 cups sliced fresh rhubarb or thawed frozen rhubarb
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• ¼ teaspoon salt

For the topping:

• ½ cup lightly packed light brown sugar
• ½ cup old-fashioned rolled oats
• ⅓ cup whole-wheat pastry flour
• 4–6 tablespoons unsalted butter, softened

Instructions:

Preheat the oven to 350°F. Coat an 11-inch-by-7-inch baking dish with cooking spray.

In a large bowl, combine strawberries, rhubarb, granulated sugar, cornstarch, lemon juice and salt. Transfer to the prepared baking dish.

To prepare topping: Combine brown sugar, oats, flour and butter (starting with 4 tablespoons of butter) in a medium bowl and stir until thoroughly combined. If mixture seems too dry, add additional 1 to 2 tablespoons of butter. Crumble the topping evenly over the strawberry-rhubarb mixture.

Bake the crisp until the topping is golden, 35 to 40 minutes. Cool on a wire rack for 5 minutes and serve warm or at room temperature.

Cooking Note:

• If using frozen rhubarb or strawberries, thaw then be sure to drain any excess liquid.

There is nothing worse than forgetting you have something buried in the back of your cabinet because you can’t see it or having your most-used items scattered all over the kitchen counter without a home. The JK Adams 14” Maple Lazy Susan turntable easily stores your most-used items.

At first, I thought I would use this Lazy Susan for herbs and spices in my cabinet, but it’s too large. Instead, it found a home next to my oven, stocked with my most-used cooking ingredients. The 14-inch surface holds a lot of items, and the smooth rotation of the ball-bearing swivels makes it really easy to turn to grab whatever I need.

I also used the Lazy Susan for taco night, adding all the taco toppings in small bowls to the Lazy Susan and placing it in the center of the kitchen table. My family loved the ease of simply turning the Lazy Susan to grab their favorite toppings instead of constantly needing to pass ingredients to everyone. While it is easy to wash, the Lazy Susan must be handwashed with warm, soapy water and thoroughly dried. It is a little high maintenance, needing JK Adams mineral oil or beeswax wood conditioner once a week to maintain its finish.

Stylish enough for the table or the kitchen island, the JK Adams 14” Maple Lazy Susan can be a centerpiece to any gathering of friends and family. Or, use it to hold your most-used shelf-stable ingredients in the kitchen. Forget digging through the items buried in the back of the cabinets!

As a chef and dietitian, I am always looking for simple solutions to create a more sustainable kitchen. I typically use glass or plastic containers to store leftovers or food I’ve meal prepped for the week, but I’ve noticed plastic containers tend to be harder to clean, as they stain easily, and don’t last as long. I’ve made the mistake of storing ingredients in glass containers when traveling to do cooking demonstrations and classes. Glass containers are great, but they’re heavier and have a moderate risk of breaking. Lékué’s Reusable Silicone Boxes are the perfect middle ground solution — easy to clean, sturdy and lightweight. Bonus: You’ll never lose a lid, since they are attached!

A smart and reusable alternative to disposable plastic bags and single-use plastic containers and lids, these long-lasting and environmentally safe products are available in three sizes. They are designed to store and keep food fresh, freeze portions and use when batch cooking.

I’ve personally been trying to use more silicone storage containers to replace the plastic in my kitchen. I really love the green semi-transparent color of the Lékué boxes, which allow me to see what is stored inside. There is a little built-in pocket where you can add a note describing the contents and date for leftovers.

I’m not sure what everyone else’s container drawer looks like in their kitchen, but mine is constantly getting jumbled around and I am always trying to find the lid that matches the container. With these silicone boxes, the lids are connected to the container, so that is one problem solved.

Using these silicone boxes, I’ve not only stored leftovers or meal-prepped ingredients in the fridge, but also frozen and then thawed meals. The thickness of the silicone protects the food from frost and freezer burn. The rimmed edge on the side is easy to hold and doesn’t get hot, making it easy to transport in and out of the microwave to reheat food. Best of all, these boxes are easy to clean in the dishwasher but do need a little extra air-dry time.

Lékué’s Reusable Silicone Boxes are a great way to transition to using less plastic in the kitchen. They are durable, versatile and easy to clean. And with the lid attached, you won’t ever be searching for a matching lid again.

What ingredients do I use for this Spaghetti Squash Waffle Grilled Cheese?

This recipe calls for ingredients you likely already have in your pantry. From eggs to Parmesan cheese and various seasonings, I’m sure you have most of the ingredients on hand already. If you want to kick the recipe up a notch you could add other various seasonings as you see fit!

How do I make this Spaghetti Squash Waffle Grilled Cheese?

It’s very easy to make, which is another benefit if you’re busy or on the go. The most difficult part of the entire recipe is preparing the squash (which really isn’t even difficult at all).

How do I serve the Grilled Cheese Sandwiches?

Personally, I like to eat them alone for a quick lunch or snack. If you want to make these for dinner, you can serve them with your favorite soup or salad!

Spaghetti Squash Waffle Grilled Cheese

Serves 2

Ingredients:

• 1 medium spaghetti squash
• 2 eggs
• ⅓ cup grated Parmesan cheese
• ½ tablespoon garlic powder
• ½ tablespoon Italian seasoning
• ¾ cup shredded mozzarella cheese

Instructions:

Cut spaghetti squash in half, lengthwise. Scoop out the seeds. Place the squash halves skin side up in a microwave-safe baking dish. (You can cook each squash half separately if your baking dish is too small to fit both, or cook both at once.) Fill the dish with about 1 inch of water.

Microwave on high for 8 minutes. When done, a fork poked through the skin should slide easily into the squash. Continue microwaving on high for another 2 to 5 minutes as needed, until fork tender. When cool enough to handle, use a fork to scrape the strands of squash from the inside. (see notes below for alternative cooking methods)

Using a cheesecloth or thin dishtowel, squeeze excess liquid from the squash (there will be a lot!).

In a medium bowl, whisk together eggs, parmesan, garlic powder, and Italian seasoning. Add the spaghetti squash and mix well breaking up any clumps of squash.

Preheat waffle iron to medium-high heat. Coat waffle iron well with cooking spray. Add half the squash mixture to the waffle iron and cook until golden brown, about 5 to 10 minutes, depending on your waffle iron.

Open waffle iron and sprinkle one side of the waffle with half of the mozzarella cheese. Gently fold over the other half of the waffle on top of the side with the cheese. Gently press down on the waffle iron and continue cooking until the cheese has melted.

Serve alongside tomato soup, dunk in marinara sauce, or just enjoy it as is!

Alternative methods to cook spaghetti squash

Multicooker

Slice the spaghetti squash in half and then scoop out the seeds in the center.

Place a trivet or steamer basket in the bottom of the multicooker and add a cup of water into the bottom. Arrange the cut squash halves on top of the trivet and secure the lid. Place the steam release valve in the lid is in the sealing position. Use the pressure cook or manual button to set the pressure cooker to cook at high pressure for 7 minutes. Release pressure and remove from Instant Pot.

Oven

Preheat the oven to 400°F. Cut spaghetti squash in half lengthwise. Scoop out seeds. Drizzle the cut side with oil. Season with salt and pepper. Place cut side down on a baking sheet lined with parchment paper and bake 40 minutes or just until fork-tender. Let cool until able to handle. Flip spaghetti squash over and run a fork down the squash to separate into strands.

You can still utilize the multicooker for more delicate proteins like salmon, but it’ll be done a little differently.

Instead of searing and submerging in liquid, use a steaming rack. Add a little liquid on the bottom, which will steam the salmon and infuse flavors into the final product. For this recipe, I used vegetable broth and a few sprigs of parsley. Utilize different herbs to infuse flavors.

By simply laying the lemon and ginger on top of the salmon fillet, the flavors penetrate into the salmon fillet creating fresh and vibrant flavors. While the cooking time is only three minutes, allow an extra five to 10 minutes for the cooker to come to full pressure, then begin the three minute cook time.

Why salmon?

Research suggests eating seafood two to three times a week reduces the risk of death from all causes. Seafood provides unique health benefits as a lean protein and is the best source for omega-3 fatty acids, which are healthy fats essential to human health and development.

Use this simple and flavorful Multicooker Lemon Ginger Salmon to help you meet the mark for enjoying seafood two to three times each week!

#TeamGoodFat

Embrace the unsaturated fats found in foods such as walnuts, seeds, plant oils, avocados and fatty fish such as salmon, tuna, trout, sardines, mackerel and herring. Fats play an essential role in human health from head (brain) to toe (joints).

Multicooker Lemon Ginger Salmon

Ingredients:

• ½ cup vegetable broth
• 1 small bunch of fresh parsley
• 1 pound salmon fillet (about 1-inch thick)
• salt and pepper, to taste
• 1 small knob (about 2 tablespoons) fresh ginger, sliced
• 1 lemon, sliced

Instructions:

Pour broth and parsley in the multicooker and then put in the steamer rack (coated with cooking spray) at the bottom, making sure the handles are extended up.

Place salmon, skin side down, on the steamer rack. Sprinkle with salt and pepper. Layer on pieces of ginger and lemon.

Close the pot and make sure vent is turned to “Sealing”. Plug it in, press “Steam” and press the + or – buttons to set it to 3 minutes. When it’s done, quick release the pressure, being careful to stay out of the way of the steam that will shoot up. Press the “Warm/Cancel” button. Remove lid, and using hot pads, carefully remove rack with salmon and set on a plate.

Serve alongside a whole grain and vegetable.

While this time of year can be stressful in normal circumstances, a global pandemic adds an additional layer of concern. However, there are plenty of ways to safely celebrate the holidays and create new traditions.

One positive outcome of the need to quarantine is that many people have gotten creative in the kitchen. On social media, the hashtag #myquarantinekitchen is a space where users can share their culinary creations. Some trends, such as baking, became so popular that grocery stores nationwide noted a shortage of certain ingredients including yeast. Many people started baking, not only to yield delicious results, but also to reap the soothing therapeutic rewards. For instance, one qualitative interview found that individuals who participated in baking classes reported improved self-esteem, primarily because of increased concentration, coordination and confidence. Creating a product to keep or give to others is both beneficial and rewarding.

Some quarantine cooking trends are classics, while others have people experimenting and thinking outside the box. People with more time on their hands have taken on the lengthy process of making sourdough bread. While creating a sourdough starter is simple, caring for the starter takes time to maintain but yields the best results. Sharing sourdough starter is a way to connect with others and help them begin the sourdough baking process.

Other quarantine cooking trends include whipped coffee, also known as Dalgona coffee, which is milk at the bottom of the mug and frothy sweet coffee spooned on top; homemade banana bread; and mini pancakes served in a bowl like cereal.

These trendy creations are getting people excited to cook in their own kitchens, which may come with certain health benefits. For example, a 2014 study found a positive association between the time spent on food preparation and diet quality, including a higher consumption of fruits and vegetables. Spending time on food preparation at home may lead to healthier dietary habits among adults. A lack of time or skills may have been a barrier to home cooking, but now people are using quarantine time to build confidence in the kitchen.

At the beginning of the pandemic, many consumers stocked their pantries in case they wouldn’t be able to shop again for a long time. As months passed, grocery shopping became more strategic. According to the International Food Information Council’s 2020 Food and Health Survey, in-person shopping has decreased, especially among those in poorer health. Many consumers are limiting the number of times they shop for groceries and are relying on services such as grocery delivery or curbside pickup. Fewer trips to the grocery store often means more items are purchased during a single shopping trip. Now, people are planning meals rather than winging it and buying ingredients for dinner on the way home from work.

Rethinking Traditions
Just as food shopping and home cooking have evolved, the way we celebrate holidays is changing as a result of the pandemic. The Centers for Disease Control and Prevention urges people to rethink traditions involving large gatherings and potluck-style meals. If you plan to attend a small gathering, bring your own food and drink, and use your own utensils, plates and cups or single-use items. Because gatherings may be smaller, many people are rethinking their menu, scaling down recipes and using different cooking techniques to make the holiday menu more manageable and create less food waste. Most consumers are doing a mix of cooking themselves and outsourcing some of the cooking.

When choosing the size of a turkey or other meat to serve, estimate about 1 pound per person. Rather than roasting like usual, consider the culinary technique spatchcocking, which is removing the backbone, so the bird lays flat on a baking sheet (comparable to butterflying, which is essentially the same technique applied to other meats and poultry). This method cooks the bird more evenly and much quicker. For example, a 10-pound turkey can cook in the oven for about 70 to 90 minutes — about half the time it takes to roast a whole bird of the same size.

Turkey, ham or other meats can be cooked in a multi-pressure cooker or slow cooker. If frozen, follow safe thawing practices: Thaw meat in the refrigerator on a bottom shelf for about four to six hours per pound. If you’re looking for a fancier presentation, create a turkey roulade: Pound raw, lean, tender turkey breast into a thin layer, roll it tightly around prepared stuffing and secure with butchers’ twine. Cook until the internal temperature of the turkey and stuffing reaches 165 degrees Fahrenheit. Serve the roulade in slices to show a swirl of turkey and stuffing. To make gravy, add wings or giblets to a roasting pan to get enough drippings.

Instead of preparing every side dish commonly shared during holiday meals, choose a few favorites that pack big flavors. Make the extra effort to caramelize pecans with warm spices such as cinnamon, nutmeg and cardamom to top mashed sweet potatoes. Make individual mini cheesecakes instead of a large New York-style cheesecake and add extra flair with salted caramel sauce topping. Or think beyond tradition entirely — make food on the grill or add globally inspired flavors.

If this is your first time preparing a holiday meal or you’re feeling the symptoms of cooking fatigue, look into meal kits from delivery services or support local businesses by placing an order to have a meal or side dishes made for you.

Keeping Traditions at a Distance
As the CDC notes, travel can increase risk of getting and spreading COVID-19. Rather than traveling to visit family and friends, get comfortable with online gatherings or schedule time for phone calls. Sit around the virtual table together to enjoy a meal. Share family recipes, such as grandma’s beloved apple pie, and create an online cook-along. Dependent on weather, family and friends can host holiday meals outdoors while keeping a safe distance of at least 6 feet and wearing masks when not eating or drinking.

Leftovers and Food Safety
Holiday meals often yield leftovers. However, any perishable foods that have been kept out at room temperature for more than two hours (or one hour if the temperature is above 90 degrees Fahrenheit) should be discarded. Foods that are safe to keep can be packaged in air-tight, clear containers so you can easily see the contents. Label containers with the name of the food inside, the date it was prepared and the date by which it should be used, which is generally three to four days in the refrigerator. Leftovers can be stored in the freezer at 0 degrees Fahrenheit or below for two to three months.

There are many ways to reheat leftovers, but the goal is to maintain the integrity of the original recipe. To do so, the general rule of thumb is to reheat food in the same way it was originally prepared, but you can use other kitchen appliances to help reheat leftovers. The exception is a slow cooker, which is not recommended for reheating leftovers. For foods such as soup, reheat to a rolling boil on the stovetop or microwave in a covered container in 30- to 45-second intervals, rotating and stirring in between until heated through. Gently reheat meat and poultry in the oven set to a maximum of 350 degrees Fahrenheit to avoid overcooking. Use an air fryer to recreate a crispy exterior on roasted vegetables. Use a food thermometer to ensure all leftovers, regardless of how they are reheated, reach a minimum internal temperature of 165 degrees Fahrenheit.

If you get tired of eating the same thing over and over, repurpose leftovers to create an entirely new dish. Add leftover ham and vegetables to omelets, frittatas or quiches. Layer leftovers on hearty bread and use a panini press to make a bistro-style sandwich. Use leftover meats and vegetables to make a pizza or flatbread.

The Season of Giving
For those who want to deliver traditional holiday foods to family members, be mindful of food storage. To prevent bacteria growth, hot food must stay at an internal temperature of 140 degrees Fahrenheit or warmer. Alternatively, you can divide portions into shallow containers to cool to 40 degrees Fahrenheit or below, then transport these foods in a cooler with ice packs to maintain their temperature. Poultry wings and legs can be kept whole, but breast and thigh meat, ham and other large foods should be sliced into smaller portions for quicker cooling. If you’re on the receiving end of a food delivery, reheat food in appropriate containers. If using a microwave, transfer any food packaged in a metal container to a microwave-safe plate or bowl before reheating. For a crisp texture on foods such as rolls and roasted vegetables, reheat in an air fryer or oven.

When mailing shelf-stable food gifts, wrap ready-made items, such as a loaf of banana bread, in plastic wrap or vacuum sealed in an airtight bag to retain freshness. Or create a DIY banana bread baking kit with the non-perishable ingredients and equipment needed. Securely package these gifts with bubble wrap or newspaper to pad items and fill empty space in boxes, so items do not get damaged in transit. Aim to ship fresh food products at the beginning of the week, so they’re not left in transit over the weekend. When sending perishable foods, select a quick delivery method and indicate on the packaging “Keep Refrigerated.” Additionally, make sure items are packaged properly according to food safety standards to ensure they remain at an appropriate temperature — dry ice, waterproof packaging and other measures may be needed.

Recommendations can change frequently as we continue to navigate the COVID-19 pandemic. For the latest information and CDC guidelines, visit cdc.gov/coronavirus/2019-ncov/index.html.

References

2020 Food & Health Study. Food Insight website. Accessed December 8, 2020.
7 Ways the Pandemic Has Changed How We Shop for Food. The New York Times website. Published September 8, 2020. Accessed November 23, 2020.
Celebrating Thanksgiving. Centers for Disease Control and Prevention website. Updated November 19, 2020. Accessed November 23, 2020.
Dalgona coffee, the whipped drink that’s everywhere on TikTok, has become the perfect quarantine caffeine fix. Insider website. Published April 3, 2020. Accessed December 8, 2020.
Farmer N, Touchton-Leonard K, Ross A. Psychosocial Benefits of Cooking Interventions: A Systematic Review. Health Educ Behav. 2018 Apr;45(2):167-180. doi: 10.1177/1090198117736352.
FoodKeeper App. FoodSafety.gov website. Accessed December 16, 2020.
Ham thawing time. United States Department of Agriculture website. Published July 17, 2019. Accessed December 8, 2020.
Happy Holidays? Consumer Optimism and Realism Collide in the Era of COVID-19. Hartman Group website. Accessed November 23, 2020.
Holiday Celebrations and Small Gatherings. Centers for Disease Control and Prevention website. Updated December 11, 2020. Accessed December 11, 2020.
How Much Turkey Per Person? Use This Rule of Thumb. The Kitchn website. Updated November 11, 2020. Accessed December 8, 2020.
How To Roast A Turkey. Butterball website. Accessed December 16, 2020.
It’s a new scene for grocery shopping as pandemic changes behaviors. Supermarket News website. Published June 12, 2020. Accessed November 23, 2020.
Leftovers and Food Safety. United States Department of Agriculture website. Updated July 31, 2020. Accessed December 2, 2020.
Monsivais P, Aggarwal A, Drewnowski A. Time spent on home food preparation and indicators of healthy eating. Am J Prev Med. 2014;47(6):796-802.
Online Grocery Shopping Can Reduce Food Waste and Help the Environment. University of Michigan website. Published January 17, 2020. Accessed November 23, 2020.
Our Fave Food Trends to Come out of Quarantine, From Pancake Cereal to Bread Art. Food Network website. Published May 12, 2020. Accessed November 23, 2020.
People are baking bread like crazy, and now we’re running out of flour and yeast. The Washington Post website. Published March 24, 2020. Accessed November 23, 2020.
Morath SJ. The Match Between COVID-19 and Plastic Bans. The Regulatory Review website. Published May 11, 2020. Accessed December 8, 2020.
Parisi G, Clark M, Worley S. How to Roast a Turkey: Cook Times, Temperatures, and Tips. Epicurious website. Accessed December 16, 2020.
Slow Cookers and Food Safety. United States Department of Agriculture website. Updated August 8, 2013. Accessed December 16, 2020.

Traditional potato salad is dressed with mayonnaise. That is one condiment that I have never enjoyed. Now, imagine preparing potato salad for 100+ people at one time. The amount of mayo I had to scoop daily was unreal.

Since I don’t personally enjoy mayonnaise, I wanted to create a non-mayo-based dressing for potato salad with a twist by adding green beans and corn. Don’t be afraid to switch up a classic and bring something new to the table, like this Green Bean Potato Salad.

Why use red bliss potatoes for this Green Bean Potato Salad?

Red potatoes have smooth, thin skin. Its skin is edible, so it’s not necessary to peel or remove it after cooking. Like many waxy varieties, red potatoes are low in starch and won’t produce a light, fluffy texture. They are best used for boiling and roasting and work well in dishes that would benefit from a potato that holds its shape, even when sliced and diced, like for this Green Bean Potato Salad.

Culinary Terms: Blanching and Shocking

The word blanch refers to a cooking technique in which food is briefly immersed in steam or boiling water, usually followed by shocking, which is rapidly cooling the food in an ice bath or with cold air.

When you blanch food for the right amount of time it helps maintain flavor, color, texture, and nutritional value. No one wants limp and soggy green beans.

Green Bean Potato Salad

Serves 10

Ingredients

• 1 pound red bliss potatoes
• 2 ears of corn, shucked
• 1 pound French green beans, cut in half
• 1 lemon, juiced (or 2 tablespoons lemon juice)
• 2 tablespoons Dijon mustard
• ¼ cup olive oil
• Salt and pepper, to taste

Instructions

1. In a large pot add potatoes. Fill with water,bring to a boil and season with salt. Cook potatoes until fork tender, about 20 minutes (depending on the size of your potatoes).
2. Using tongs, carefully remove the potatoes and let cool. Add corn to the boiling water. Cook for 10 minutes, or until corn is tender.
3. Using tongs, carefully remove the corn and let cool. Add the string beans to the boiling water. Cook for about 3-5 minutes, or until green beans are tender. Drain green beans and immediately put them in an ice bath to stop the cooking process. When cooled, drain the green beans and let dry.
4. When potatoes are cooled, dice into cubes. Cut corn off the cob.
5. In a large bowl, whisk together lemon juice, Dijon mustard and olive oil. Add potatoes, corn and green beans. Toss to coat.
6. Season with salt and pepper, to taste.
7. Let the potato salad sit in the refrigerator for at least 30 minutes to let all the flavors marinate.

Cooking Notes

• Don’t have corn on the cob? Swap for sweet canned corn or frozen corn kernels.