We trust that now that the kids are back in school and learning their ABCs, you’ve enjoyed and benefited from our plan to learn the alphabet in the grocery store and ramp up your cooking with some healthy and exciting new foods.
The final Alphabet group is V-W-X-Y-Z. On the menu are flavorful Vidalia onions, wasabi, and – well, click on the photos to discover new taste sensations!
Follow the alphabet through the grocery store with Food and Recipes Examiner by clicking on the links below, and the photos in this article. Learn the health benefits of eating by the letter! We’ll continue learning our ABCs with the next post. Bookmark Food and Recipes Examiner to read about more cooking-related topics. Just click on the Subscribe button above this post.
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Vidalia onions are sweet onions grown primarily in the South. Vidalias earn high marks in flavor and are best used raw in dishes where they can shine. Dice some and toss them in Mr. Potato Head Salad.
Wasabi is Japanese horseradish. Most commonly seen in a powdered form, this root is grated to make a paste to accompany sushi and sashimi. But it’s also delicious and tangy made into sauces for grilled meats, poultry, and fish.
Xinomavro grapes are grown in Naoussa, Central Macedonia. What a trip! LOL: try asking your local grocer if the market carries them, and see if you get a smile.
A yam is a starchy tuber which is not a sweet potato. Yams can grow up to 5 feet in length, and can weigh up to 150 pounds – enough to feed your family and the neighbors! But such big ones are most commonly found in West Africa, home to most of the world’s crop of these tubers. The true yam is a versatile vegetable which can be barbecued, roasted, fried, grilled, boiled, baked, smoked, and when grated, processed into dessert recipes.
There is zucchini, and then there is zucchini. Think it always comes in a long green shape? We suggest visiting your local farmer’s market and searching out some other varieties. The round yellow zucchini are sometimes called scallopini zucchini. They are dense, just about seedless, and layer beautifully with your pounded chicken breasts, drizzled with butter and capers. Or try the little round green striped zucchinis, stuffed with a spiced up ground beef and then baked until done, very much like stuffed peppers.