Broccoli Yes or No?

This broccoli on the stovetop was sautéed with garlic and olive oil. .

Growing up I never really cared for the taste of it.

I feel differently now.

How do you feel about this vegetable? how do you like it prepared?

Origin- Italy. Broccoli is an edible green plant in the cabbage family whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea.Wikipedia

From Consumer Fresh Produce Partners- Pittsburgh through Harvie.Farm delivery

Arugula Microgreens Grown by the Lettuce Ladies

Grown hydroponically by the Lettuce Ladies Ambridge PA.

I used arugula microgreens for the first time in the Spaghetti Arugula dish I learned how to make when I took a cooking class at La Cucina Flegrea taught by chef Anna Fevola. (Click to see links)

The micro greens are fragrant. Delicate but flavorful. Delicious! Have you tried microgreens?

Added some freshly grated Parmesan on top

I put the micro greens on top of the spaghetti arugula mixture at the end. Don’t cook the micro greens for this dish. Just toss the arugula throughout your portion!

How Old is Your Spice?

Thinking about the spice jars on the shelf.

Where do you keep yours? A spice rack, a drawer, a cupboard?

How old is your spice? That’s the question.

I received a gift of a jar of Bagel-on-Grant spices at Christmas (thank you Amy) and as I put it on my spice shelf today, I looked at the other little jars and thought about how long they’ve been on the shelf.

Some spices are used often, so get replenished more often but some little jars just sit. A pinch or smidge here or there, but just sitting. For years!

I think it’s time to clean out the spice collection.

The new one is the fresh looking white label in the photo. The Steel City Salt Company is across the Allegheny River in Millvale, Pennsylvania. I just checked out their website and they are on a family vacation until February 3rd but they’ll fill online orders upon their return.

Here’s an article from Still Tasty about the shelf life of spices

Bagel-on-Grant seasoning is the new spice.
The jar of cardamom was new before a Christmas.

Mustard Yes or no?

Mustard. A condiment found on the door of many a fridge.

Did you know there is a National mustard museum?
The museum is located in Middleton, Wisconsin and ooops I missed National Mustard Day this past August 6th.

If you’re YES to eating mustard, which type? And What do you put it on or in? It seems like something you don’t eat by itself.

I have 3 kinds in my refrigerator. Yellow, brown and Dijon.

So many varieties at Labriola Italian Market
Fancy mustard found in Massachusetts

Baked Mushroom Ravioli in Tomato Sauce

Friday night in winter supper.

Found a tray of a dozen mushroom ravioli in the freezer and a big glass jar of Labriola’s Italian Grocery Marinara Sauce on the pantry shelf. Sprinkled some Parmesan on top when I served up the dishes.

I poured half the sauce in a 10×13 glass baking dish, placed the frozen ravioli in sauce, put about a 1/3 c water in rest of sauce in the jar and whirl around a bit. Poured over the ravioli. Covered with aluminum foil. Baked at 350 for 45 minutes. Perfect.

After being away almost two weeks I definitely need to get to the store with a long list but managed to wait another day to avoid going out in the freezing cold. Will add something green to our menu tomorrow. It was a night of comfort food.