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Simply Nutritious, Quick and Delicious

Jenna Smith, Extension Educator brings you helpful tips to make meals easy, healthy and tasty!
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Spring Clean Your Kitchen

Posted by Jenna Smith - Food Safety

For whatever reason, spring is the time to clean. (Let's just hope that it's not the only time you clean!) A deep scrubbing is necessary, particularly in the refrigerators of home kitchens, where bacteria can thrive. Spoilage bacteria (bacteria that causes deterioration in foods) slows down but can still grow at refrigeration temperatures (think moldy or slimy food). Pathogenic bacteria (bacter...

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The Bold Flavor of Capers

Power to the flower. Capers may not look like a beautiful flower, but they are in fact the flower buds of the wild bush, Capparis spinosa. They're actually picked before they bloom into white or pink flowers. Like olives, the caper bush is native to the Mediterranean region, and thus capers are a common ingredient in Mediterranean cuisine. Picked off the bush, capers are extrem...

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Is it Scalloped or Au Gratin Potatoes?

Posted by Jenna Smith - Holidays

The Easter Sunday meal most notably includes a delicious ham with a heaping scoop of scalloped potatoes on the side. Or is it au gratin potatoes? Both of these rich, creamy dishes consist of round thinly sliced potatoes layered in a casserole dish. It's no surprise they often get confused for one another. Scalloped potatoes are baked in a cream sauce, which is generally a roux made of m...

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Pass the Peas, Please

Springtime is the perfect time to enjoy fresh peas. Experience the flavors of the three most common type of peas: English peas (also called garden or sweet peas), snow peas, and snap peas. The pods of English peas are firm and rounded. The little round green peas inside need to be removed and the pod discarded. The peas are sweet and can be eaten raw or cooked. Most store-bought peas th...

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