Vegetables & Vegetarians | Forum profile

I put garlic in almost everything. I have garlic growing in my herb garden, flower gardens - everywhere.

I love beets - but what do you do to stop your fingers from turning purple when you peel them? (don't say "wear gloves". I just can't get used to them.)

roasted baby beets are also really good as a side with pasta and marinara!

I just wash my hands... The stain doesn't seem to linger very long. I use a "gardener's soap" that has cornmeal embedded in one side.

I slowly steam them in a minimal amount of filtered water after washing them thoroughly ... when I take them out, thinking that maybe they are cooked through, I hold them under cold running water to slip the skins off... that is if I don't want the skins... at this point, I like eating them at their pristine best; however, one may discover that they are just right to take to the next level... whatever that may be... additionally, I reduce...

I take the outer paper off the head of garlic, cut a little bit of the top off it, drizzle it with EVOO and sprinkle some coarse salt on it. Wrap it in foil and bake it in the oven for 40 minutes - 1 hour. When it comes out, you squeeze the cloves and you have basically garlic butter. Smoosh it on a cracker with a bit of brie or cream cheese...heaven. If I have a lot of heads that I won't use up I will peel the cloves, toss with EVOO and...

If you don't like gloves I would just have someone else do it to keep your own hands clean. :)

I like mashed potato with mustard, it is my favorite dish

My mom swears by evaporated milk in her mashed potatoes. I've never used it myself. But I Know it sure tastes yummy!

I'm sorry, but nothing beats the smooth texture and buttery flavor of a Yukon Gold !!! I can see there are going to be some differences of opinion, so, wait... let me get my potato canon ready...!