Comfort food! Here you are! Why make just a few meatballs when you are already in the swing of it? Therefore, this recipe gives you plenty of meatballs, half of them to make the kids happy at dinner tonight, the leftovers are to make you happy — one to eat cold right out of the fridge, another to gently reheat and smoosh into a whole wheat roll with a few pickled onions, maybe a little grated cabbage, some pepperoncinis…
Do you have a young chef in the house between the ages of 8-12? Can you imagine his or her recipe being featured in a cookbook? Or the two of you representing your home state at a Kids’ “State Dinner” at the White House this summer?
If so, First Lady Michelle Obama, WGBH Boston, the U.S. Department of Education, and the U.S. Department of Agriculture invite you and your child to enter the 4th annual Healthy Lunchtime Challenge & Kids’ “State Dinner.”
Learn more and enter at the PBS Healthy Lunchtime Challenge site. Hurry, contest ends April 30th.
Some people prefer thick asparagus, others like the thin asparagus best. Either way, select the freshest you can, as they lose their sweetness and start to toughen up after a few days. Pick the bunch whose tips (the tips become flowers if they are left on the plant) are still tightly budded, dry and not mushy. Asparagus should smell green and grassy, not like a wet dog (yup that is how the bad ones smell). And look at the stems, they should be plump without wrinkles and no yellowing.
When you get them home store them in the fridge like the flowers they are, in a vase with a little water at the bottom. Once you are ready to cook them snap off the bottoms, they will snap easily at the point they stop being fibrous. If they are very thick, peel the bottom with a vegetable peeler.
If you have kept the asparagus a little too long and need to restore their sweetness let them soak for an hour in ice-water with a teaspoon of sugar per cup of water.
Next time you see white or purple asparagus, give them a try as well. The white ones need to be treated gently, make sure they are completely fresh, they need to be peeled, then steam them and serve them simply with a little brown butter… they must be eaten with your hands, no forks allowed.
The purple ones are a treat, they have little or no fibers to toughen them and are beautiful raw in salads. Cooked they become green but are still perfectly delicious.
May 15th is Food Revolution Day, a global campaign organized by Jamie Oliver to put compulsory practical food education back on the school curriculum.
We’re currently facing a global obesity epidemic, with 42 million children under the age of five either overweight or obese across the world.
Jamie passionately believes that by educating children about food in a fun and engaging way, we can equip them with the basic skills they need to lead healthier, happier lives.
Sign this petition to help fight for food education.