A little parmesan adds a lot of flavor. The flavor power of parmesan can take a savory dish from acceptable to amazing with a dusting of this delicious cheese. Lots of words are used to describe parmesan: rich, tangy, nutty, sharp, complex, fruity, and bold to name a few. It has a somewhat gritty texture and a strong umami taste.
If you truly get in touch with a piece of carrot, you get in touch with the soil, the rain, the sunshine. You get in touch with Mother Earth and eating in such a way, you feel in touch with true life, your roots, and that is meditation.
The humble cabbage is nutrient dense, rich in fiber, versatile in the kitchen, and has the added benefit of being oh-so-very affordable. It is theorized that the cabbage was domesticated as early as 1000 BC by the Celts in Europe, with world production now over 70 million metric tons each year!
Havarti is a rich, creamy cheese with a buttery flavor. This semisoft cow’s milk cheese has origins in Denmark during the latter half of the 19th century and is attributed to Hanne Nielsen, a Danish cheesemaker who owned a farm named Havarthigaard. Havarti is cream to yellow in color and has very small openings or eyes throughout the cheese.
As the light slowly comes back in the evenings and we experience the occasional day of warm spring weather, you might find yourself eager to spend as much time as possible outdoors. I find myself getting lost in gardening, hiking, and running, and spending less and less time in the kitchen.