Tags » Watercress


Watercress is one of my favorite foods, and I’m always baffled as to why it doesn’t get way more attention than it does.  Watercress comes out on top of nearly every ranking of super foods, beating out Kale, Spinach, and many other incredibly nutritious foods.   1,198 more words


Rib eye steak with wasabi butter

Rib eye steak, beer and chips. What’s not to like!

Serves: 2
Preparation Time: 10 minutes (plus chilling time)
Cooking Time: 20 minutes

50g butter, softened slightly… 261 more words


Health Benefits of Watercress

Watercress, along with beetroot and other leafy greens, contain a very high level of dietary nitrate.

An ancient green said to have been a staple in Roman soldiers diets, watercress is actually a part of the cruciferous (also known as brassica) family of vegetables. 880 more words


Tony reblogged this on One Regular Guy Writing about Food, Exercise and Living Longer and commented:

Watercress is most commonly consumed fresh in salads but can also be incorporated into pastas, casseroles and sauces just like any other green. Watercress will sauté faster than tougher greens like kale and collard greens because of its tenderness and lends a mild, slightly peppery taste to any dish.

Spiced Marmalade Glazed Pork Ribs with Fresh Radish Salad

This dish is a great sticky winter warmer, now that the BBQ has been cleaned up and stuck back in the garden shed.

Serves: 2… 192 more words


A Trip to Dorset: The Curious Case of the Catchment, the Class and the Cows

What better way to set the tone for what is sure to be a high-pressure, fast-paced year than with an action-packed field trip to Dorset! In addition to being a great place for faculty and students to get to know each other, Dorset and its surrounding catchment basin exemplify the reasons why water managers of the future will need to cut across multiple disciplines to address water security, access and quality challenges. 640 more words


Saxon + Parole review

Saxon and Parole were two racehorses in the 1800’s, and they happen to be the inspiration behind the crop-and-bridle décor at Executive chef Brad Farmerie’s über-popular NoHo bistro. 468 more words

New York Restaurants

The 'Taters are Alive!

The ‘taters have sprung forth their stems and leaves out of the soil. Hurray! Now it doesn’t look like a sad, brown bed anymore. And it looks rather orderly too. 288 more words