Thursday March 6, 2014
According to the March 2014 edition of Dutch Vogue, "red juices" are the new "green juices". While we don't really go in for food hypes, we can get on board with this one. After all, we've had a recipe for a red beet and pear smoothie on the site since 2010. And while green juices are known for their sterling nutritional profile, red juices, which often have earthy beets at their base, are pretty praiseworthy too. Beets are a superb source of folate, and contain high levels of manganese and potassium. According to Dr. Oz, drinking 8 oz of beet juice a day can lower systolic blood pressure by a whopping 10.5 points within 24 hours (that's only a few points lower than most blood pressure meds). This beet and pear smoothie has long been a favorite, but why not give it a seasonal twist with red beets and blood orange?
Photo © Anna de Leeuw
Friday February 28, 2014
This simple yet satisfying family meal, which goes by the hard-to-pronounce name kapucijnerschotel in Dutch is also sometimes called Captain's Dinner (see recipe), because it was a typical meal served to Dutch sea captains on long voyages.The story goes that kapucijners, a Dutch variety of the grey pea, were named for the greyish-brown habits of the Capuchin order of monks. Because kapucijners are a type of grey pea unique to the Netherlands, they can be very difficult to find abroad. Learn more about this singular vegetable in our kapucijner glossary.
Photo © Karin Engebrecht
Wednesday February 26, 2014
While the Dutch asparagus season only officially kicks off on the second Thursday in April, nature has decided otherwise this year. According to news reports, the first bunches of prized white asparagus could hit stores this week.
Get in the Mood for Spring with our Favorite Asparagus Recipes:
White Asparagus with Smoked Salmon Recipe
Asparagus Hollandaise Recipe
Roasted Green Asparagus Salad with Chevre & Honey
Green Asparagus Tart Recipe
Steamed White Asparagus with Ham, Egg, Potatoes & Butter Sauce
White Asparagus Soup with Ham & Egg Recipe
Photo © Daniel Patriasz
Tuesday February 25, 2014
Spring officially begins on March 21, but nature often doesn't keep to the calendar. Maart roert zijn staart ("March wags its tail") says an old Dutch saying, meaning that weatherwise it can go either way in March, ranging from mild and sunny to snowy and blustery. Therefore, March can be seen as the month that bridges winter and spring, and that's reflected in this overview of what to eat in March, which focuses on Dutch-grown fruits and vegetables, venison and sustainable seafood varieties, with recipes to match.
Photo © Jaap van Rijn