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Thursday, October 2, 2014

Eating Well

Matching taste with apple season since 6500 B.C.

EAGLE Contributor Beth Ziegenhorn helps everyone kick off apple season with a recipe for a crunchy apple walnut salad. (October 20, 2010, Page 7)

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    Summer heat: Some like it hot

    Daniel Doyle and Doug Davis of Yokna(patawpha) Bottoms Farm, CSA take on summer cooking by writing about growing all sorts of peppers and also give a recipe for Baked Jalapeno Poppers on today’s Eating Well page. (September 22, 2010, Page 8)

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      Lemons – My daily sunshine!

      Italian cooking expert Luisa Arico gets her daily sunshine not from oranges, but from lemons. Arico writes about picking and using lemons as well as giving a basic vinagrette recipe. (September 15, 2010, Page 7)

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        New books help you get to know your food culture

        Today, new cookbooks are being published that read like history books. The cookbooks offer up great tasting recipes and a way to experience different American cultures. (September 1, 2010, Page 8)

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          From drive-thru to dinner party

          Beth Ziegenhorn, a recent college graduate with a new job has had a wake-up call becoming a grown-up. Changing eating habits from the drive-thru to living on her own and cooking her own meals. (August 25, 2010, Page 7)

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            Healthier chicken salad choices

            Think twice when ordering a grilled chicken Caesar salad. These salads may sound healthy, but in fact they are high in calories and fat. In this weeks Eating Well column a new flavorful, grilled recipe is offered up to try instead of the usual high calorie stand-by. (August 18, 2010, Page 6)

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              Cooling down with homemade smoothies

              Senior Staff Writer Lucy Schultze admits being a smoothieholic. What began as innocent visits to the Smoothie King soon became an expensive habit. Schultze learned to make her own delicious concoctions, and shares one of her favorites. (August 11, 2010, Page 6)

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                Chutney – a South Indian delicacy

                This weeks Eating Well column explores the preparation and history of chutney. Oxford EAGLE columnist, Malar Ghandi, offers a recipe that can be used as a sandwich spread or served with grilled meat, salmon or ham. (August 4, 2010, Page 6)

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                  Local organic produce – pure, plentiful, pleasing

                  Six months ago Yokna(patawpha) Bottoms Farm embarked on a venture to establish the first Community Supported Agriculture (CSA) farm in the Oxford area. To date, the farm has harvested 1,000 pounds of food which has been distributed to shareholders and sold at the Taylor Farmer’s Market and to small local markets. (July 28, 2010, Page 6)

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                    A few fresh take on the after school snack

                    New snack recipes are offered up for the fast approching school year. (July 14, 2010, Page 6)

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