Onions should be stored at room temperature,
away from heat and bright light. Except for green onions. Do
not refrigerate onions. Place onions in a wire hanging basket or a
perforated bowl with a raised base so that air can circulate underneath.
The storage time depends o the type of onion. Those that are
more pungent in flavor, such as yellow onions, should keep for about a
month if stored properly. They will keep longer than those with a
sweeter taste, such as white onions. Scallions should be stored in a
plastic bag in the refrigerator where they will keep for about one
week. All onions should be stored away from potatoes, as they will
absorb their moisture and ethylene gas, causing them to spoil.
Oh my, poor paprika has been underrated by a lot of Americans. Most use
as a garnishing sprinkle of color to potato salad, deviled eggs... etc.
Paprika in large amounts lends not only color, but awesome flavor to
many different foods.
Get this all time hit, easy to follow Strawberry Peach Salad.
Meat loaf is still an awesome comfort food. It takes good amount of time
to bake the traditionally meat loaf. You can make these mini loaves in
less than half the time of traditionally meat loaf and still have that
great taste. You can meat loaf in the summer months without heating up
the kitchen.
This has been a hit in our home for as long as I can remember. Simple, which sometimes is the best.
Corn is in season from May through September but peaks in late summer.
Look for ears that are fully encased in bright green husks
and topped with golden brown tassels. Pull back just enough of the
husks to make sure the kernels are in tight rows. Corn begins to lose
its natural sweetness as soon as it is picked,
fresh corn is best eaten the day it is purchased.
