Asparagus is one of the most nutritionally well-balanced vegetables. A serving can provide up to 60 percent of the recommended daily allowance of folacin (folic acid). It's also high in fiber and low in sodium and calories, making it a great choice for healthy eating.
It was a time when they were afraid of him.
My father, a bare man, a gypsy, a horse
with broken knees no one would shoot.
Then again, he was like the orange tree,
and young women plucked from him sweet fruit.
To meet him, you must be in the right place,
even his sons and daughter, we wondered
where was papa now and what was he doing.
He held the mystique of travelers
that pass your backyard and disappear into the trees.
This being human is a guest house.
Every morning a new arrival.
A joy, a depression, a meanness,
some momentary awareness comes
as an unexpected visitor.
Welcome and entertain them all!
Even if they're a crowd of sorrows,
who violently sweep your house
empty of its furniture,
still, treat each guest honorably.
He may be clearing you out
for some new delight.
The dark thought, the shame, the malice,
meet them at the door laughing,
and invite them in.
Chef Robert Turner shares some easy ways to use maple syrup, a favorite natural sweetener, in your everyday cooking.
Each year I eagerly await for the event that signals winter is definitely turning into spring: silver tin buckets that suddenly appear hanging from the side of trees, as if woodland elves came in the night and hung a sign saying, “sweet spring is in the air.”
Wheat berries are often sprouted and used as wheatgrass. When cooked, they make a delicious, chewy, nutty, high fiber grain. In this recipe, Robert Turner dresses up cooked wheat berries enough to make an impressive side salad for a holiday meal or a delicious main dish any time of the year.
Acorn squash is a "winter squash." Contrary to their name, winter squashes are grown in summer and fall but they hold up long after the harvest, making them an important winter food. In this dish from Robert Turner, the squash is roasted then stuffed with wild rice and cranberries and topped with feta for an impressive presentation fit for any holiday or special dinner. You can also try this recipe with butternut, buttercup, or other winter squashes.
This soup, from Omega’s executive chef Robert Turner, is a great fall and winter dish and is good for a dinner party or lunches during the week. Be careful peeling and cutting up the squash—a sharp vegetable peeler and a sharp, strong knife or cleaver will help. If you don’t have the time or inclination to cut up your own squash, many stores offer pre-cut squash in the produce department. Canned beans are also a shortcut for this recipe.
Deviled eggs are a favorite at barbecues and potlucks. Built on a simple basic recipe, there are nearly an infinite number of variations.Here are some favorites from Omega's executive chef Robert Turner to inspire you, along with tips on how to do a create-your-own deviled egg bar.
6 large eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/8 teaspoon cayenne pepper
Salt and pepper, to taste
With 90-degree days, mosquito bites, and a constant craving for ice cream or sorbet, it must be summer! It can be hard to cook in summer because an already hot kitchen quickly becomes unbearable when the stove is on, so chef Robert Turner takes us out to the grill. Corn on the cob, which can actually be eaten raw, becomes even more sweet and delicious when grilled. Leave it in the husk to give it an aroma and flavor that it won’t get if the ears are cooked directly on the grill.