FOOD
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HEALTH BEAT Eating better, for less money
Does it really cost more to buy healthful foods? Maybe not. According to a new study by the U.S. Department of Agriculture, most fruits, vegetables, grains and other foods we think of as healthful ar...
Posted on 5/22/12 at 10:57 AM
STAFF BLOG ALL ABOUT FOOD Rhubarb. Roasted. Honey-Glazed. Sigh.
Bemidji's Natural Choice Farmers Market opened for the season yesterday. I was there with my market bag, filling it with fresh butter lettuce, baby turnips, green onions and beautiful rosy red radishe...
Posted on 5/20/12 at 10:19 AM
THE AREA VOICES COMMUNITY Areavoices Digest #72 - Spinach Bacon Mac and Cheese and Black Russian Cake
I enjoy writing my little blog on the Areavoices community. I really do. I love sharing news of the latest and greatest blogs on the platform. But deep down, I think I'm a frustrated food blogger. As...
Posted on 4/18/12 at 11:06 AM
MOMSTAR RECIPE: Tomato and Avocado Salsa
Did somebody say, "Olive Garden"? Whoa, Marilyn! How did that happen?! You go about your daily routine for decades without any special attention, then pow! Suddenly you're "viral"! You go girl! What...
Posted on 3/12/12 at 6:57 PM
IN THE BLACK Frozen Food Month
March is being recognized as Frozen Food Month by the National Frozen and Refrigerated Foods Association. There are recipes and ideas on the website to use frozen foods to prepare home cooked meals. ...
Posted on 3/5/12 at 8:00 AM
Watercress takes center stage in colorful, flavorful soup
Whether Irish or not, as March 17 approaches, many home cooks start thinking green. Food coloring and sprinkles turn cookies and cupcakes into special treats for St. Patrick’s Day. The more health-conscious create fruit salads with green grapes and kiwi or big bowls of bright tossed salads made of mixed fresh greens.
By Sue Doeden , March 04, 2012
For the love of broccoli: Stir-fry dish satisfies
I’ve always enjoyed eating broccoli. One of my favorite ways to prepare the green cruciferous vegetable is to steam it until it’s still a little crisp, yet tender enough for a fork to pierce into the stem. A drizzle of olive oil, a squirt of fresh lemon juice and a sprinkle of red pepper flakes and the broccoli can miraculously satisfy my taste buds just as powerfully as a chunk of creamy, rich dark chocolate melting on my tongue.
By Sue Doeden , February 26, 2012
No matter how you say it, Belgian endive is good for you
“I’ll have the endive salad,” I said to the self-assured, curly-haired server. I felt confident in my pronunciation (ON-deev) of the pale-colored leaves that are a member of the chicory family. As I watched him make note of my order, he responded, “The ON-dive salad is delicious this evening.”
By Sue Doeden , February 19, 2012
Food the target as retailer expands selection
It won’t become a SuperTarget, but the Bemidji retailer is planning to expand its grocery section.
By Bethany Wesley , February 17, 2012
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Honey-Glazed Roasted Pears delicious and eye-appealing
This time of year, you’ll usually find pears in the fruit drawer of my refrigerator. A crisp and juicy pear is a welcome midday snack eaten out of hand. Besides their buttery sweet flavor, it’s the versatility and adaptability in the kitchen that I most appreciate about pears.
By Sue Doeden , February 12, 2012
Give Brussels sprouts a chance
On a recent dinner outing with friends, I was pleasantly surprised to see Brussels sprouts on the restaurant menu. I gave the chef points for offering a vegetable that, for the last several years, has been No. 1 on the list of vegetables consumers all over the world dislike the most.
By Sue Doeden , February 05, 2012
These date bars aren't dated
Not long ago, I received an email from a reader asking me if I had an excellent recipe for date bars. It had been ages since I’d thought of those classic sweet treats with a cookie-like mixture sandwiching soft, creamy date filling. I hadn’t even noticed that date bars seem to have gone out of fashion.
By Sue Doeden , January 29, 2012
Diners fill plates, bellies at Taste of Northern Minnesota 
Both newcomers and seasoned veterans found plenty to delight their palates Thursday at the Taste of Northern Minnesota.
By Laurie Swenson , January 27, 2012
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