Taste of Spring Market Foraging and Fresh Greens
The article describes early spring farmers markets with few vegetables and many bedding plants. It encourages foraging skill, using greens in salads soups omelets and as a base for seafood and meats. It notes forthcoming crops like spinach radishes garlic new potatoes and early beans.
Mango Chicken Quesadillas for Cinco de Mayo
A festive Mexican recipe features mango chicken quesadillas with ancho chili sauce and Jack cheese. The guide includes mango handling tips and a mango salsa with avocado, onion, jalapeno, lime, tomato, cilantro, and serving suggestions.
MENTIONED IN THIS ARTICLE
Puebla
Mexico
Lemon Olive Relish Brightens Real Simple Idea
From Real Simple May issue three lemon ideas. Lemon almond and olive relish uses thinly sliced unpeeled lemon seeds removed and slices finely chopped then mixed with almonds and olives for a tangy relish.
MENTIONED IN THIS ARTICLE
Real Simple Magazine
Nutty Idea for Dinner
A Knight Ridder recipe describes a simple dinner combining water butter salt and rice cooked to tenderness. It folds in toasted pecans and thawed peas after cooking and serves four.
Smithsonian travels with Key Ingredient America by Food exhibition
The Smithsonian Institution launches Key Ingredient: America by Food in a traveling five-copy exhibit touring rural Idaho Kentucky Louisiana and Montana in May. The program features artifacts photographs and illustrations with a companion interactive site for sharing recipes and family food stories.
MENTIONED IN THIS ARTICLE
Washington
Smithsonian Institution
America
Idaho
Kentucky
Louisiana
Montana
Keyingredients
Smithsonian Institution Traveling Exhibition Service
State Humanities Councils
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Stephanie Witt
The
Washington Post
Associated Press
Knight Ridder
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