Pork and beans — plus a passel of culinary cousins such as baked beans, Boston baked beans and cowboy beans — has been an American pantry staple since the 1880s. The Eating for Life recipe upgrades the classic American comfort food with leaner pork and higher quality ingredients.
Ellen Changho-Roxas of Leawood shares her recipe for Filipino-style egg rolls. The food of the Philippines is influenced by Chinese, Thai, Vietnamese and Spanish cuisnes. Her egg rolls can be frozen for later use.
Fusion cuisine offers a melting pot of ingredients and techniques. The Star’s Thai Pork and Cucumber borrows a few key flavors of Thai cuisine and gives a nod to popular culture by presenting them in a skillet stir-fry/salad combo.
Tired of fruit smoothies? How about a frozen fruit pop instead. The Star’s Berry Burst Green Tea Freezer Pops add a fun flavor twist with an extra splash of green tea. Any combination of fresh fruit can be blended combined with the green tea.
Although lentils’ their exact origin is unknown, various cultures, including the Middle East and India, use its the many colorful varieties types of lentils as a meat alternative. For The Star’s Summer Lentil Salad, we’re especially fond of the earthy taste of French green lentils (Le Puy), but they can be a tad tricky to track down, requiring a trip to a specialty stores.
Brightened with raisins and lime juice, salpicão is a colorful and sassy Brazilian chicken salad perfect for summer. The add-ons also can get pretty creative, including canned corn, peas, pineapple and even shoestring potatoes, stirred in just before serving to remain crisp.
Pears are delicious and nutritious. They’re also one of the leading fruit sources of dietary fiber, with most of the nutrition locked in the peel. The Star’s Roasted Pear Crumble leaves the peel on the fruit because it contains the largest amount of anti-inflammatory phytonutrients and dietary fiber.