Food tips

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Make-Ahead Cheese and Chile Souffle Recipe

	Category	Main Meal Recipes
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Ingredients And Procedures

1/4 cup butter or margarine

1/4 cup flour

1 cup milk

6 ounces cheddar cheese -- shredded

4 tablespoons bottled hot chile salsa -- or to taste

1/2 teaspoon salt

6 eggs -- separated

1. Preheat oven to 375 degrees F. Lightly butter an 8-cup souffle dish; set aside.

2. In a medium saucepan over medium heat, melt butter. Whisk in flour until mixture is smooth. Whisk in milk.

3. Whisk sauce over medium-high heat until it boils and thickens. Remove pan from heat.

4. Add cheese, salsa, and salt; stir until cheese melts. Beat in egg yolks.

5. In large bowl of electric mixer, beat egg whites until they hold soft, moist peaks. Stir one fourth of whites into cheese mixture to lighten it; fold in remaining whites.

6. Pour mixture into prepared souffle dish and bake in preheated oven 30 to 40 minutes.

* Timesaver Tip: To make ahead: Prepare recipe through step 4. Cover surface of mixture with wax paper and refrigerate up to 24 hours. Put egg whites in a bowl, cover, and refrigerate. To complete dish, bring cheese mixture and egg whites to room temperature (this can be done quickly in a microwave oven at a low setting) and continue with steps 5 and 6. (Refrigeration is not necessary if recipe is prepared only a few hours in advance.)

To make ahead and freeze: Prepare recipe through step 5. Wrap freezer-to-oven souffle dish in aluminum foil. Label, date, and freeze up to 2 months. To serve, preheat oven to 375 degrees F. Remove foil and put souffle dish directly into oven from freezer; do not thaw. Bake 50 to 55 minutes. Souffle will be puffy and the top well browned. Serve immediately.

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<h1>Make-Ahead Cheese and Chile Souffle</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1/4 cup butter or margarine <P>1/4 cup flour <P>1 cup milk <P>6 ounces cheddar cheese -- shredded <P>4 tablespoons bottled hot chile salsa -- or to taste <P>1/2 teaspoon salt <P>6 eggs -- separated <P><P>1. Preheat oven to 375 degrees F. Lightly butter an 8-cup souffle dish; set aside. <P>2. In a medium saucepan over medium heat, melt butter. Whisk in flour until mixture is smooth. Whisk in milk. <P>3. Whisk sauce over medium-high heat until it boils and thickens. Remove pan from heat. <P>4. Add cheese, salsa, and salt; stir until cheese melts. Beat in egg yolks. <P>5. In large bowl of electric mixer, beat egg whites until they hold soft, moist peaks. Stir one fourth of whites into cheese mixture to lighten it; fold in remaining whites. <P>6. Pour mixture into prepared souffle dish and bake in preheated oven 30 to 40 minutes. <P>* Timesaver Tip: To make ahead: Prepare recipe through step 4. Cover surface of mixture with wax paper and refrigerate up to 24 hours. Put egg whites in a bowl, cover, and refrigerate. To complete dish, bring cheese mixture and egg whites to room temperature (this can be done quickly in a microwave oven at a low setting) and continue with steps 5 and 6. (Refrigeration is not necessary if recipe is prepared only a few hours in advance.) <P>To make ahead and freeze: Prepare recipe through step 5. Wrap freezer-to-oven souffle dish in aluminum foil. Label, date, and freeze up to 2 months. To serve, preheat oven to 375 degrees F. Remove foil and put souffle dish directly into oven from freezer; do not thaw. Bake 50 to 55 minutes. Souffle will be puffy and the top well browned. Serve immediately. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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