EatingWell March - April 2015

editor@eatingwell.com Here’s how Vermont looks right about when this issue hits the newsstand: the trees are bare, the snow has melted, everything is mud. When I moved here from California I couldn’t wait to be in a place with real seasons. I adore winter: love all the sports. Summer is awesome: tomatoes, berries and corn! Fall: no need to explain that one. Just ask the swarms of leaf peepers here on any October weekend. But in my book, mud season is a real loser. I know harshing on the season of promise and rebirth is not nice. Regardless, I mentally grit my teeth as I drive along my dirt road each morning, slowing down for the frost heaves and listening to the meteorologist on Vermont Public Radio chirp about the quaint scenes…

Perched on its tall, thick stem, the edible bud of the artichoke is one of nature’s oddest floral arrangements. But don’t be fooled by its exoticlooking exterior: this thistle claims some surprisingly homegrown roots. That’s largely thanks to four families in Castroville, California, who still grow artichokes cultivated from rootstock their ancestors brought over from Italy more than 90 years ago. That rootstock— handed down like a family treasure—has helped turn Ocean Mist Farms into the nation’s largest artichoke producer. About 95 percent of the country’s artichokes are grown on fields in Castroville, a city dubbed “Artichoke Capital of the World.” Seek out heirloom green globes (like those shown here) for meatier hearts and fleshier leaves or look for other varieties, such as the winecolored sangria artichoke. To prepare, trim the stem…

Lisa Gross grew up eating her Korean grandmother’s home cooking. By the time Gross was old enough to cook with her, her grandmother had passed away. “I taught myself to cook Korean food from cookbooks and the Internet, but nothing ever tasted as good as what my grandmother made,” she says. “I came to realize that what distinguishes good from exceptional food are very small, subtle details and differences. Those things you have to learn in person—it’s hard to capture in a written recipe.” TAKE A CLASS LEAGUEOFKITCHENS.COM: Choose from about 1 dozen classes monthly. EATWITH.COM lets you dine in the homes of talented cooks from around the world, in over 150 cities worldwide. COURSEHORSE.COM has classes in NYC, LA and Chicago, with international cooking lessons offered in homes, restaurants and schools. Gross…

Nutritional yeast has long been used by vegans as a naturally dairy-free cheese substitute because of its nutty, earthy, umami qualities. But this mustard-yellow powder is now attracting even more fans because of its stellar nutrition profile. Nicknamed nooch, yeshi and hippie dust, nutritional yeast is not the same as yeast used to make bread—it’s heated and dried so it doesn’t rise. Two tablespoons of the fakes provides about 3 grams of protein and 2 grams of f -ber. Plus, it’s a good source of minerals and B vitamins. Look for the golden fakes and powder—they can be used interchangeably—on natural-foods-store shelves, in bulk bins or online. Stir into pasta, toss with freshly popped popcorn or try one of these yummy ideas. Season sautéed greens or baked kale chips. Add to mashed potatoes or cauliflower. Combine…

Typically found in: Cereals, packaged snack foods and nuts, frozen pizzas and processed meat products. What You Should Know: This ubiquitous chemical preservative keeps packaged foods fresh by preventing fats from breaking down (oxidizing). Oxidized fats spoil food and also can lead to info ammation and chronic diseases, such as cancer, heart disease and diabetes. BHT is generally recognized as safe by the FDA in the small amounts used in foods, but has been linked with cancer in some studies. Some food advocacy groups have BHT on their “caution” lists and recommend avoiding its lesscommon cousin, BHA. The good news: natural preservatives derived from grapeseed, rosemary or oregano may work just as well. These vitamin-E-rich additives often appear as “natural mixed tocopherols” on labels.…

Sugar Smarts: Almost all granolas have some sugar— it’s one reason they’re so yummy. Look for one with no more than 6 grams per ¼ cup. And skip chocolate granolas, which tend to be as sweet as dessert. Check the Calories: Granolas pack around 100-130 calories in a small ¼ -cup serving. T at’s about twice what you’ll f nd in many cereals. So keep serving size in mind and try just a bit of granola on top of yogurt or ricotta with lots of fruit. If you like granola with milk, bulk up your bowl with fruit or mix in another lower-calorie cereal. Brands We Like: Whole Foods 365 Organic Fruit & Nut Granola Kind Oats & Honey Clusters Purely Elizabeth Blueberry Hemp Back to Nature Classic Bear Naked Maple-Icious Pecan…