What recipes do you have for the leftover pulp from a juicer? [more inside]
What do you do with frozen vegetables and fruits? (other than use them for ice packs?) [more inside]
I get a box of fruit & veggies delivered to my house every two weeks. Let me tell you something. IT HAS CHANGED MY LIFE. However, I rarely finish all of the apples and pears and bananas. I stuff them into the freezer when I don't eat them, but... my freezer is overflowing with frozen apples and bananas, and I think a few pears. What can I do with them? [more inside]
When life gives you lemons, what else
do you make? [more inside]
I am so lucky to live in the heart of NC apple country. In fact, I can see an orchard out my back window. Best of all, I have a love for the taste of this versatile fruit. But I have little knowledge of ways to use them. Please share your ideas for ways to enjoy them fully. [more inside]
What can I do with flavorful-but-underripe nectarines? [more inside]
Plain fruit and a handful of nuts or a slice of cheese grow old pretty quickly. What are some ways I can dress up or vary my fruit snack? [more inside]
I just bought a package of red currants at the grocery store. Help me figure out what to do with them! [more inside]
What can I do with all of this dried fruit? [more inside]
Your favorite smoothie recipe? [more inside]
I need some great mango recipes. [more inside]
We have a persimmon in the fridge and I tried a piece of it tonight. It's very astringent and made my mouth dry. We Googled recipes for persimmon cookies
and persimmon fudge
, but are unsure of how well they'd turn out. Anyone know of something tasty we could make with this thing so it won't go to waste?
Today's theme ingredient is...APPLES! What apple-based dessert recipe would you recommend for a picnic? 1) I don't care much for the very tart varieties of apple (e.g., Granny Smith), so I prefer a recipe that uses, or at least works with, the less tart varieties. 2) There will be several hours between baking and serving, so it should be servable at room temperature. 3) I'm reasonably skilled in the kitchen; you need not shy away from more difficult recipes.