onions are an outstanding source of polyphenols, including their hallmark flavonoid, quercetin, which helps provide antibacterial and anti-inflammatory benefits. Sulfur compounds in onion can lower blood levels of cholesterol and triglycerides, and also improve cell membrane function in red blood cells. Onion has repeatedly been shown to lower our risk of several cancers, even when we consume it in only moderate amounts. When simmered slowly in soups, onions do not lose their nutritional properties. The best nutrients are found close to the skin – so, peel slightly and make onions a part of your regular diet.
Anything boasting “instant dinner party” catches attention because it must mean that it’s even easier and special for family meals. Braised pork ragu over tagliatelle is a hearty meal ideal for cozy eves, yet proves to be a welcome feast for weary weeknights after long work and school days. It [...]
From Bon Appetit’s Food Lover’s Cleanse come a few recipes worthy of our permanent file. Loaded with vegetables, including my previously avoided rooter – the parsnip – and zapped to perfection with a kick of complex chili flavor, we should eat white bean chili all winter long.