Happy Holidays!

Happy Holidays!

At Special Fork, we believe in family time, especially during the holidays. So we are taking time off beginning today. Katie (who writes for cooking newbies on Tuesdays), Lori (who writes for singles and couples on Wednesdays) and Andrew and Marilyn (who write for families on Thursdays), will return to blogging beginning the week of January 3.

Thank you for visiting with us at Special Fork’s blog. From our bloggers, our food editors and from our family, we send our warmest wishes for the happiest of holidays and a new year of peace and prosperity.

Dave and Sandy

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Easy Sweet Potato Gems are Perfect for KWANZAA

Just in time for Kwanzaa, I asked Special Fork Food Editor Charla Draper to share her thoughts about the African-American observance that begins December 26. Here’s her interesting and informative story.

Sandy

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Tri-Color Roasted Cauliflower

By Lori Powell

Take your pick of color…white, purple, orange/cheddar or green. Cauliflower is super-yummy at this time of the year and now we can enjoy many different varieties that come in jewel tones. They’re popping up at your local farm stand and even in supermarkets across the country.

Some interesting facts: orange cauliflower contains about 25 times more beta-carotene than the white variety. Purple cauliflower’s color is a result of the presence of the antioxidant anthocyanin, which is also found in red wine and cabbage. Purple cabbage is similar in flavor to the white. Green is sometime called broccoliflower; its cone-shaped cousin goes by “Romanesco broccoli.” Yes, they all retain their color once cooked. How great is that?

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