Can Chopping Your Vegetables Boost Their Nutrients?
Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme
How Circadian Rhythms Give Vegetables A Healthy Boost
Mapping The Microbes That Flourish On Fruits And Veggies
Tomatoes Maison
Classic Ratatouille
Linguine with Clam Sauce and Vegetables
Artichoke Hearts Helen
Zucchini and Tomato Gratin
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Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"kim-laidlaw":{"type":"authors","id":"5015","meta":{"index":"authors_1591205172","id":"5015","found":true},"name":"Kim Laidlaw","firstName":"Kim","lastName":"Laidlaw","slug":"kim-laidlaw","email":"kim_laidlaw@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"bayareabites":{"type":"authors","id":"5083","meta":{"index":"authors_1591205172","id":"5083","found":true},"name":"KQED Food Staff","firstName":null,"lastName":null,"slug":"bayareabites","email":"bayareabites@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Contributor","bio":"Bay Area Bites (BAB), KQED's public media food blog, feeds you visually compelling food-related stories, news, recipes and reviews from the San Francisco Bay Area and beyond.","avatar":"https://secure.gravatar.com/avatar/7113fdeeace4c1251f9bbe4b2fab415a?s=600&d=blank&r=g","twitter":"bayareabites","facebook":"bayareabites","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["contributor"]},{"site":"bayareabites","roles":["administrator"]},{"site":"food","roles":["author"]}],"headData":{"title":"KQED Food Staff | KQED","description":"KQED 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FM","link":"/"}},"bayareabites_124574":{"type":"posts","id":"bayareabites_124574","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124574","score":null,"sort":[1516901490000]},"guestAuthors":[],"slug":"can-chopping-your-vegetables-boost-their-nutrients","title":"Can Chopping Your Vegetables Boost Their Nutrients?","publishDate":1516901490,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>We all know \u003ca href=\"https://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55_australian_dietary_guidelines.pdf\">eating vegetables\u003c/a> is a good way to improve health. And for many years, the focus has been on just \u003ca href=\"http://www.abc.net.au/health/thepulse/stories/2011/09/08/3308919.htm\">eating more vegetables\u003c/a>, be it fresh, frozen or canned.\u003c/p>\n\u003cp>But what if there was a quicker and easier way to get more benefit from our vegetables? Can the way we prepare vegetables boost their nutrition? Does tearing or chopping your lettuce make any difference? And, if we chop, does it matter what type of knife we use?\u003c/p>\n\u003cp>For a long time, we've believed tearing vegetables, especially salad leaves, is the best way to preserve their nutrients. The idea is that tearing leaves disrupts the cells of the plant less than chopping. Chopping slices straight through cells, allowing their contents to spill out. This means nutrients, especially minerals such as potassium, can \u003ca href=\"http://search.proquest.com/openview/76c92b4387f8c383140b1c9869572817/1?pq-origsite=gscholar&cbl=36750\">leak away\u003c/a>.\u003c/p>\n\u003cp>But it's not all bad news for chopping. It has several other effects on vegetables, some of which may be beneficial, at least in theory.\u003c/p>\n\u003cp>\u003cstrong>Cutting boosts polyphenols\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Vegetables contain a wide range of \u003ca href=\"http://ajcn.nutrition.org/content/78/3/517S.short\">bioactive compounds\u003c/a>, a term that extends beyond their nutrients, like vitamin C and potassium, to include the \u003ca href=\"http://journals.lww.com/nutritiontodayonline/Abstract/2017/03000/Exploring_Possible_Health_Effects_of_Polyphenols.4.aspx\">polyphenols\u003c/a>.\u003c/p>\n\u003cp>These compounds are only found in plants and have various \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1360138506003141\">roles\u003c/a>, including providing color, acting as plant sunscreen against ultraviolet radiation, and giving the plant a bitter taste, which discourages animals from eating it.\u003c/p>\n\u003cp>Cutting some types of vegetables — notably celery, lettuce and parsnips — can \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308814606002603\">increase\u003c/a> their polyphenol content.\u003c/p>\n\u003cp>There is logic in this. Cutting wounds the flesh of the vegetable and it responds by producing more polyphenols, helping defend the vegetable tissue from further damage. Similarly, if a grazing animal tasted these bitter compounds, it may think twice before taking another bite.\u003c/p>\n\u003cp>In theory, higher levels of polyphenols (say, from chopping) are better for our health. Polyphenols often make up a large proportion of what are described as \"\u003ca href=\"http://ajcn.nutrition.org/content/81/1/215S..full\">antioxidants,\u003c/a>\" which are thought to help support our body's \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/ijfs.13075/abstract\">defenses\u003c/a> against inflammation.\u003c/p>\n\u003cp>But there's a complication. After chopping comes \u003ca href=\"https://www.scientificamerican.com/article/experts-why-cut-apples-turn-brown/\">enzymatic browning\u003c/a>, the same chemical reaction that turns cut apples, potatoes and avocados brown. That's thanks to the enzyme polyphenol oxidase breaking down the polyphenols, the very compounds you're interested in.\u003c/p>\n\u003cp>\u003cstrong>How about chopping and chilling?\u003c/strong>\u003c/p>\n\u003cp>Refrigeration might help \u003ca href=\"http://www.fruitandvegetable.ucdavis.edu/files/217061.pdf\">slow the rate\u003c/a> of this browning reaction and so help preserve the potentially beneficial polyphenol content. This works as the cold temperatures in the fridge slow down the chemical reactions, which normally would break down the polyphenols.\u003c/p>\n\u003cp>On the face of it, this sounds like a great idea: chop up your vegetables and chill them to slow down polyphenol loss (and to stop color changes associated with enzymatic browning).\u003c/p>\n\u003cp>But the very act of the vegetable producing polyphenols (say after chopping) often involves using up \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308814606002603\">vitamin C\u003c/a>. So, nutritionally it could be a case of \"robbing Peter to pay Paul,\" and there may not be any overall benefits.\u003c/p>\n\u003cp>We also need to look at the actual levels of polyphenol changes brought on by chopping. Although chopping carrots boosts levels by nearly \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308814606002603\">200 percent\u003c/a>, carrots normally contain very small amounts of these compounds to start with.\u003c/p>\n\u003cp>So, while there may be statistically more polyphenols produced after chopping, practically this increase is largely irrelevant. This is because the quantities in these chopped and chilled vegetables are still only modest, and typically very \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/17157175\">poorly absorbed\u003c/a>.\u003c/p>\n\u003cp>So, for most people, the key message remains: Keep working toward eating at \u003ca href=\"https://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55_australian_dietary_guidelines.pdf\">least five servings of vegetables per day\u003c/a>. It is less important if the veggies are chopped or shredded, as any benefits are too small to be significant.\u003c/p>\n\u003cp>\u003cstrong>Chopping can affect taste and texture\u003c/strong>\u003c/p>\n\u003cp>But chopping (and the rise in polyphenols that come with it) can alter a vegetable's taste. This is because polyphenols have a slightly bitter taste, which \u003ca href=\"https://theconversation.com/hate-vegetables-you-might-have-super-taster-genes-74428\">not everyone likes\u003c/a>.\u003c/p>\n\u003cp>Chopping can also affect a vegetable's texture, as breaking up the cells releases other enzymes that can cause the structure of the product to break down and become soft and mushy. Refrigeration can slow this effect too.\u003c/p>\n\u003cp>This is the case with basil, with many recipes recommending tearing rather than chopping or risk \u003ca href=\"http://www.thekitchn.com/the-science-behind-bruising-yo-100988\">bruising the basil\u003c/a> as it can alter flavor and texture. The tearing of the leaves seems to damage fewer cells, so lower levels of enzymes are released, and less browning and damage can occur.\u003c/p>\n\u003cp>\u003cstrong>Can different knives affect polyphenol loss?\u003c/strong>\u003c/p>\n\u003cp>There is some suggestion that the type of knife may influence the breakdown of polyphenols and browning. A blunt knife potentially causes more damage to the cells, promoting polyphenol breakdown. So it might be better to use a sharp one.\u003c/p>\n\u003cp>More significantly, the \u003ca href=\"http://amg-v.com/copperpage.html\">copper\u003c/a> in steel knives can help the polyphenol oxidase enzyme work, causing more rapid browning. So, a \u003ca href=\"https://books.google.com.au/books?id=bWMWA1Mh0AsC&pg=PA272&lpg=PA272&dq=stainless+steel+knives+browning+vegetable&source=bl&ots=4HRL_I3XOt&sig=lFCm74Ul_Kv51oXWeif8vYQ2yjA&hl=en&sa=X&ved=0ahUKEwjvguyOrr7TAhUDJJQKHYJlDEAQ6AEIZTAN#v=onepage&q=stainless%20steel%20knives%20browning%20vegetable&f=false\">ceramic\u003c/a> or plastic knife could reduce this effect.\u003c/p>\n\u003cp>\u003cem>This story comes to us from \u003c/em>\u003ca href=\"https://theconversation.com/us/\">The Conversation\u003c/a>\u003cem>, an independent source of news and global perspectives from the academic and research community. Nenad Naumovski is an assistant professor in Food Science and Human Nutrition at the University of Canberra, Australia. Ekavi Georgousopoulou is a research associate at the University of Canberra. Duane Mellor is a senior lecturer at Coventry University in London.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" rel=\"noopener\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Cutting some veggies can increase their polyphenols, chemical compounds that have antioxidant properties. In theory, higher levels of polyphenols are better for our health. But it's complicated.","status":"publish","parent":0,"modified":1546456722,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":859},"headData":{"title":"Can Chopping Your Vegetables Boost Their Nutrients? | KQED","description":"Cutting some veggies can increase their polyphenols, chemical compounds that have antioxidant properties. In theory, higher levels of polyphenols are better for our health. But it's complicated.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Can Chopping Your Vegetables Boost Their Nutrients?","datePublished":"2018-01-25T17:31:30.000Z","dateModified":"2019-01-02T19:18:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124574 https://ww2.kqed.org/bayareabites/?p=124574","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/25/can-chopping-your-vegetables-boost-their-nutrients/","disqusTitle":"Can Chopping Your Vegetables Boost Their Nutrients?","nprImageCredit":"Personal Creations","nprByline":"Duane Mellor, \u003cstrong>\u003ca href=\"https://www.npr.org/sections/thesalt/2018/01/25/580056584/can-chopping-your-vegetables-boost-their-nutrients\">NPR Food\u003c/strong>\u003c/a>","nprImageAgency":"Flickr","nprStoryId":"580056584","nprApiLink":"http://api.npr.org/query?id=580056584&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/01/25/580056584/can-chopping-your-vegetables-boost-their-nutrients?ft=nprml&f=580056584","nprRetrievedStory":"1","nprPubDate":"Thu, 25 Jan 2018 11:06:00 -0500","nprStoryDate":"Thu, 25 Jan 2018 11:00:00 -0500","nprLastModifiedDate":"Thu, 25 Jan 2018 11:06:11 -0500","path":"/bayareabites/124574/can-chopping-your-vegetables-boost-their-nutrients","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>We all know \u003ca href=\"https://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55_australian_dietary_guidelines.pdf\">eating vegetables\u003c/a> is a good way to improve health. And for many years, the focus has been on just \u003ca href=\"http://www.abc.net.au/health/thepulse/stories/2011/09/08/3308919.htm\">eating more vegetables\u003c/a>, be it fresh, frozen or canned.\u003c/p>\n\u003cp>But what if there was a quicker and easier way to get more benefit from our vegetables? Can the way we prepare vegetables boost their nutrition? Does tearing or chopping your lettuce make any difference? And, if we chop, does it matter what type of knife we use?\u003c/p>\n\u003cp>For a long time, we've believed tearing vegetables, especially salad leaves, is the best way to preserve their nutrients. The idea is that tearing leaves disrupts the cells of the plant less than chopping. Chopping slices straight through cells, allowing their contents to spill out. This means nutrients, especially minerals such as potassium, can \u003ca href=\"http://search.proquest.com/openview/76c92b4387f8c383140b1c9869572817/1?pq-origsite=gscholar&cbl=36750\">leak away\u003c/a>.\u003c/p>\n\u003cp>But it's not all bad news for chopping. It has several other effects on vegetables, some of which may be beneficial, at least in theory.\u003c/p>\n\u003cp>\u003cstrong>Cutting boosts polyphenols\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Vegetables contain a wide range of \u003ca href=\"http://ajcn.nutrition.org/content/78/3/517S.short\">bioactive compounds\u003c/a>, a term that extends beyond their nutrients, like vitamin C and potassium, to include the \u003ca href=\"http://journals.lww.com/nutritiontodayonline/Abstract/2017/03000/Exploring_Possible_Health_Effects_of_Polyphenols.4.aspx\">polyphenols\u003c/a>.\u003c/p>\n\u003cp>These compounds are only found in plants and have various \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1360138506003141\">roles\u003c/a>, including providing color, acting as plant sunscreen against ultraviolet radiation, and giving the plant a bitter taste, which discourages animals from eating it.\u003c/p>\n\u003cp>Cutting some types of vegetables — notably celery, lettuce and parsnips — can \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308814606002603\">increase\u003c/a> their polyphenol content.\u003c/p>\n\u003cp>There is logic in this. Cutting wounds the flesh of the vegetable and it responds by producing more polyphenols, helping defend the vegetable tissue from further damage. Similarly, if a grazing animal tasted these bitter compounds, it may think twice before taking another bite.\u003c/p>\n\u003cp>In theory, higher levels of polyphenols (say, from chopping) are better for our health. Polyphenols often make up a large proportion of what are described as \"\u003ca href=\"http://ajcn.nutrition.org/content/81/1/215S..full\">antioxidants,\u003c/a>\" which are thought to help support our body's \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/ijfs.13075/abstract\">defenses\u003c/a> against inflammation.\u003c/p>\n\u003cp>But there's a complication. After chopping comes \u003ca href=\"https://www.scientificamerican.com/article/experts-why-cut-apples-turn-brown/\">enzymatic browning\u003c/a>, the same chemical reaction that turns cut apples, potatoes and avocados brown. That's thanks to the enzyme polyphenol oxidase breaking down the polyphenols, the very compounds you're interested in.\u003c/p>\n\u003cp>\u003cstrong>How about chopping and chilling?\u003c/strong>\u003c/p>\n\u003cp>Refrigeration might help \u003ca href=\"http://www.fruitandvegetable.ucdavis.edu/files/217061.pdf\">slow the rate\u003c/a> of this browning reaction and so help preserve the potentially beneficial polyphenol content. This works as the cold temperatures in the fridge slow down the chemical reactions, which normally would break down the polyphenols.\u003c/p>\n\u003cp>On the face of it, this sounds like a great idea: chop up your vegetables and chill them to slow down polyphenol loss (and to stop color changes associated with enzymatic browning).\u003c/p>\n\u003cp>But the very act of the vegetable producing polyphenols (say after chopping) often involves using up \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308814606002603\">vitamin C\u003c/a>. So, nutritionally it could be a case of \"robbing Peter to pay Paul,\" and there may not be any overall benefits.\u003c/p>\n\u003cp>We also need to look at the actual levels of polyphenol changes brought on by chopping. Although chopping carrots boosts levels by nearly \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308814606002603\">200 percent\u003c/a>, carrots normally contain very small amounts of these compounds to start with.\u003c/p>\n\u003cp>So, while there may be statistically more polyphenols produced after chopping, practically this increase is largely irrelevant. This is because the quantities in these chopped and chilled vegetables are still only modest, and typically very \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/17157175\">poorly absorbed\u003c/a>.\u003c/p>\n\u003cp>So, for most people, the key message remains: Keep working toward eating at \u003ca href=\"https://www.eatforhealth.gov.au/sites/default/files/files/the_guidelines/n55_australian_dietary_guidelines.pdf\">least five servings of vegetables per day\u003c/a>. It is less important if the veggies are chopped or shredded, as any benefits are too small to be significant.\u003c/p>\n\u003cp>\u003cstrong>Chopping can affect taste and texture\u003c/strong>\u003c/p>\n\u003cp>But chopping (and the rise in polyphenols that come with it) can alter a vegetable's taste. This is because polyphenols have a slightly bitter taste, which \u003ca href=\"https://theconversation.com/hate-vegetables-you-might-have-super-taster-genes-74428\">not everyone likes\u003c/a>.\u003c/p>\n\u003cp>Chopping can also affect a vegetable's texture, as breaking up the cells releases other enzymes that can cause the structure of the product to break down and become soft and mushy. Refrigeration can slow this effect too.\u003c/p>\n\u003cp>This is the case with basil, with many recipes recommending tearing rather than chopping or risk \u003ca href=\"http://www.thekitchn.com/the-science-behind-bruising-yo-100988\">bruising the basil\u003c/a> as it can alter flavor and texture. The tearing of the leaves seems to damage fewer cells, so lower levels of enzymes are released, and less browning and damage can occur.\u003c/p>\n\u003cp>\u003cstrong>Can different knives affect polyphenol loss?\u003c/strong>\u003c/p>\n\u003cp>There is some suggestion that the type of knife may influence the breakdown of polyphenols and browning. A blunt knife potentially causes more damage to the cells, promoting polyphenol breakdown. So it might be better to use a sharp one.\u003c/p>\n\u003cp>More significantly, the \u003ca href=\"http://amg-v.com/copperpage.html\">copper\u003c/a> in steel knives can help the polyphenol oxidase enzyme work, causing more rapid browning. So, a \u003ca href=\"https://books.google.com.au/books?id=bWMWA1Mh0AsC&pg=PA272&lpg=PA272&dq=stainless+steel+knives+browning+vegetable&source=bl&ots=4HRL_I3XOt&sig=lFCm74Ul_Kv51oXWeif8vYQ2yjA&hl=en&sa=X&ved=0ahUKEwjvguyOrr7TAhUDJJQKHYJlDEAQ6AEIZTAN#v=onepage&q=stainless%20steel%20knives%20browning%20vegetable&f=false\">ceramic\u003c/a> or plastic knife could reduce this effect.\u003c/p>\n\u003cp>\u003cem>This story comes to us from \u003c/em>\u003ca href=\"https://theconversation.com/us/\">The Conversation\u003c/a>\u003cem>, an independent source of news and global perspectives from the academic and research community. Nenad Naumovski is an assistant professor in Food Science and Human Nutrition at the University of Canberra, Australia. Ekavi Georgousopoulou is a research associate at the University of Canberra. Duane Mellor is a senior lecturer at Coventry University in London.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" rel=\"noopener\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124574/can-chopping-your-vegetables-boost-their-nutrients","authors":["byline_bayareabites_124574"],"categories":["bayareabites_2695","bayareabites_1245","bayareabites_1873"],"tags":["bayareabites_310","bayareabites_13353","bayareabites_199"],"featImg":"bayareabites_124575","label":"bayareabites"},"bayareabites_103164":{"type":"posts","id":"bayareabites_103164","meta":{"index":"posts_1591205157","site":"bayareabites","id":"103164","score":null,"sort":[1447430404000]},"guestAuthors":[],"slug":"thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme","title":"Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme","publishDate":1447430404,"format":"image","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Sweet, earthy, and beautifully hued, carrots and parsnips are equally at home together in a simple yet delicious side dish—a must-have on your Thanksgiving table.\u003c/p>\n\u003cp>Roasting root vegetables, or even winter squashes, brings out their sugary flavors and caramelizes the exterior while the interior becomes meltingly tender. The honey adds another level of sweetness, and the thyme brings in savory tones.\u003c/p>\n\u003cp>For a colorful presentation, choose heirloom carrots, which come in deep purples, yellow, oranges, and white. You can also use all carrots or all parsnips, or mix it up by adding more root vegetables like yellow sweet potatoes, yams, and turnips.\u003c/p>\n\u003cfigure id=\"attachment_103231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103231\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-colors.jpg\" alt=\"Heirloom carrots in a variety of colors.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom carrots in a variety of colors. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Honey-Roasted Carrots and Parsnips\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb parsnips, trimmed and peeled\u003c/li>\n\u003cli>1 lb small carrots, tops removed and scrubbed\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 sprigs fresh thyme\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103238\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-peel.jpg\" alt=\"Trim and peel the parsnips.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and peel the parsnips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 425°F. Cut the parsnips and carrots into equal sized wedges (or leave whole if small). Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103239\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-precook.jpg\" alt=\"Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast, tossing occasionally, until tender and golden brown, 35–40 minutes. Drizzle the remaining 1 tbsp honey over the vegetables about 5 minutes before they are done.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103232\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-cooked.jpg\" alt=\"Roast, tossing occasionally, until tender and golden brown, 35–40 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast, tossing occasionally, until tender and golden brown, 35–40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve right away.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-finish.jpg\" alt=\"Serve the Honey-Roasted Carrots and Parsnips right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Honey-Roasted Carrots and Parsnips right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"This simple Thanksgiving side dish makes the most of colorful seasonal root vegetables.","status":"publish","parent":0,"modified":1571962192,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":290},"headData":{"title":"Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme | KQED","description":"This simple Thanksgiving side dish makes the most of colorful seasonal root vegetables.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme","datePublished":"2015-11-13T16:00:04.000Z","dateModified":"2019-10-25T00:09:52.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"103164 http://ww2.kqed.org/bayareabites/?p=103164","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/13/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme/","disqusTitle":"Thanksgiving Side Dish: Roast Carrots and Parsnips with Honey and Thyme","source":"Thanksgiving Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/","path":"/bayareabites/103164/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sweet, earthy, and beautifully hued, carrots and parsnips are equally at home together in a simple yet delicious side dish—a must-have on your Thanksgiving table.\u003c/p>\n\u003cp>Roasting root vegetables, or even winter squashes, brings out their sugary flavors and caramelizes the exterior while the interior becomes meltingly tender. The honey adds another level of sweetness, and the thyme brings in savory tones.\u003c/p>\n\u003cp>For a colorful presentation, choose heirloom carrots, which come in deep purples, yellow, oranges, and white. You can also use all carrots or all parsnips, or mix it up by adding more root vegetables like yellow sweet potatoes, yams, and turnips.\u003c/p>\n\u003cfigure id=\"attachment_103231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103231\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-colors.jpg\" alt=\"Heirloom carrots in a variety of colors.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-colors-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom carrots in a variety of colors. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Honey-Roasted Carrots and Parsnips\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 lb parsnips, trimmed and peeled\u003c/li>\n\u003cli>1 lb small carrots, tops removed and scrubbed\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cli>2 tbsp honey\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 sprigs fresh thyme\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_103238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103238\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-peel.jpg\" alt=\"Trim and peel the parsnips.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-peel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and peel the parsnips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 425°F. Cut the parsnips and carrots into equal sized wedges (or leave whole if small). Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103239\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-precook.jpg\" alt=\"Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-precook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put the vegetables on a rimmed baking sheet and drizzle with olive oil and 1 tbsp honey, then season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast, tossing occasionally, until tender and golden brown, 35–40 minutes. Drizzle the remaining 1 tbsp honey over the vegetables about 5 minutes before they are done.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103232\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-cooked.jpg\" alt=\"Roast, tossing occasionally, until tender and golden brown, 35–40 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast, tossing occasionally, until tender and golden brown, 35–40 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve right away.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/veg-finish.jpg\" alt=\"Serve the Honey-Roasted Carrots and Parsnips right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/veg-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Honey-Roasted Carrots and Parsnips right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/103164/thanksgiving-side-dish-roast-carrots-and-parsnips-with-honey-and-thyme","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_9017","bayareabites_876","bayareabites_14012","bayareabites_15071","bayareabites_530","bayareabites_2962","bayareabites_1031","bayareabites_199"],"featImg":"bayareabites_103235","label":"source_bayareabites_103164"},"bayareabites_63945":{"type":"posts","id":"bayareabites_63945","meta":{"index":"posts_1591205157","site":"bayareabites","id":"63945","score":null,"sort":[1371833726000]},"guestAuthors":[],"slug":"how-circadian-rhythms-give-vegetables-a-healthy-boost","title":"How Circadian Rhythms Give Vegetables A Healthy Boost","publishDate":1371833726,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_63949\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/veggiecircadianrhythms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/veggiecircadianrhythms-1024x767.jpg\" alt=\"Researchers at Rice University conducted lab studies using light-dark cycles to try to coax more beneficial compounds out of fruits and vegetables. Photo: Heather Rousseau/NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Researchers at Rice University conducted lab studies using light-dark cycles to try to coax more beneficial compounds out of fruits and vegetables. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193829029/how-circadian-rhythms-give-vegetables-a-healthy-boost\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/06/20130620_atc_15.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193829029/how-circadian-rhythms-give-vegetables-a-healthy-boost\">The Salt at NPR Food\u003c/a> (6/20/13)\u003c/p>\n\u003cp>Just as we have internal clocks that help regulate the systems in our bodies, fruit and vegetable plants have circadian rhythms, too.\u003c/p>\n\u003cp>And a \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0960982213006295\">new study\u003c/a> published in \u003cem>Current Biology\u003c/em> finds there may be a way to boost some of the beneficial compounds in plants by simulating the light-dark cycle after crops are harvested.\u003c/p>\n\u003cp>So, how does it work?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Well, take \u003ca href=\"http://en.wikipedia.org/wiki/Cruciferous_vegetables\">cruciferous\u003c/a> vegetables such as cabbage, which contains \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Rocz+Panstw+The+Role+of+glucosinolates+in+prevention+of+cancer\">cancer-fighting compounds\u003c/a> called glucosinolates. Studies have shown that glucosinolates secrete enzymes that can remove carcinogens.\u003c/p>\n\u003cp>\"The protective effect of these vegetables is that they rev up the capacity of cells to dispose of toxic compounds,\" says \u003ca href=\"http://www.jhu.edu/jhumag/0408web/talalay.html\">Paul Talalay\u003c/a>, a pharmacologist at Johns Hopkins University.\u003c/p>\n\u003cp>In other words, they help our bodies get rid of harmful substances.\u003c/p>\n\u003cp>Now, as vegetables go from the field to the store to our plate, the levels of these compounds start to fizzle out.\u003c/p>\n\u003cp>If you listen to my story on \u003cem>All Things Considered,\u003c/em> you'll hear how researcher \u003ca href=\"http://biochem.rice.edu/facultydetail.aspx?riceid=557\">Janet Braam\u003c/a> of Rice University and her colleagues conducted lab studies to test the possibilities of coaxing more life\u003cem>\u003c/em> — and more of these beneficial compounds — out of the fruits and vegetables we buy.\u003c/p>\n\u003cp>They put cabbages under light for 12 hours a day, followed by 12 hours of darkness, to try to re-create the light-dark cycle in the field.\u003c/p>\n\u003cp>Prior research has already shown that plants use circadian rhythms to help them judge when to turn on their chemical defenses. Some plants release these beneficial chemicals to fend off bugs in the field or cope with the stresses of heat or drought.\u003c/p>\n\u003cp>\"And sure enough we found that when we put the plants under light-dark cycles, we found periods of accumulation of those [beneficial] chemicals,\" explains Braam.\u003c/p>\n\u003cp>The peak of the compounds came in the afternoon, in the hours before dusk.\u003c/p>\n\u003cp>They were \"significantly higher in the day,\" Braam says — about twice as high. It was as if the plants were still alive, even though they're no longer attached to their roots or the earth. \"This very much surprised us,\" Braam says.\u003c/p>\n\u003cp>Her team found similar responses with a range of crops including lettuce, spinach, sweet potatoes and blueberries.\u003c/p>\n\u003cp>Outside experts seem impressed by the study. \"I'm excited to see this research going on,\" plant researcher \u003ca href=\"http://hortsciences.tamu.edu/people/faculty-2/bhimu-patil/\">Bhimu Patil\u003c/a> told me by phone. And he explains there's a lot of interest in the industry in figuring out ways to retain the beneficial compounds in produce after harvest.\u003c/p>\n\u003cp>Braam is quick to point out that more research is needed to see whether the findings carry over into real-life situations, like our kitchens or in grocery stores. \"It just opens the door to many possibilities,\" says Braam.\u003c/p>\n\u003cp>For instance, it might make sense for supermarkets — or consumers at home — to think abut storing our produce under light-dark cycles.\u003c/p>\n\u003cp>Or maybe it's time for a vegetable happy hour: eating our produce in the hours before dusk when some of the most beneficial compounds are at their peak. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A study finds there may be a way to boost some of the beneficial compounds in plants by simulating the light-dark cycle after crops are harvested. Plants use circadian rhythms to help them judge when to turn on their chemical defenses.","status":"publish","parent":0,"modified":1371833726,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":577},"headData":{"title":"How Circadian Rhythms Give Vegetables A Healthy Boost | KQED","description":"A study finds there may be a way to boost some of the beneficial compounds in plants by simulating the light-dark cycle after crops are harvested. Plants use circadian rhythms to help them judge when to turn on their chemical defenses.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Circadian Rhythms Give Vegetables A Healthy Boost","datePublished":"2013-06-21T16:55:26.000Z","dateModified":"2013-06-21T16:55:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"63945 http://blogs.kqed.org/bayareabites/?p=63945","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/21/how-circadian-rhythms-give-vegetables-a-healthy-boost/","disqusTitle":"How Circadian Rhythms Give Vegetables A Healthy Boost","nprByline":"Allison Aubrey","nprStoryId":"193829029","nprApiLink":"http://api.npr.org/query?id=193829029&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/06/20/193829029/how-circadian-rhythms-give-vegetables-a-healthy-boost?ft=3&f=193829029","nprRetrievedStory":"1","nprPubDate":"Thu, 20 Jun 2013 21:17:00 -0400","nprStoryDate":"Thu, 20 Jun 2013 15:00:00 -0400","nprLastModifiedDate":"Thu, 20 Jun 2013 21:17:50 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/06/20130620_atc_15.mp3?orgId=1&topicId=1053&ft=3&f=193829029","nprAudioM3u":"http://api.npr.org/m3u/1193972394-555dd2.m3u?orgId=1&topicId=1053&ft=3&f=193829029","path":"/bayareabites/63945/how-circadian-rhythms-give-vegetables-a-healthy-boost","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/06/20130620_atc_15.mp3?orgId=1&topicId=1053&ft=3&f=193829029","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63949\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/veggiecircadianrhythms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/veggiecircadianrhythms-1024x767.jpg\" alt=\"Researchers at Rice University conducted lab studies using light-dark cycles to try to coax more beneficial compounds out of fruits and vegetables. Photo: Heather Rousseau/NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Researchers at Rice University conducted lab studies using light-dark cycles to try to coax more beneficial compounds out of fruits and vegetables. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193829029/how-circadian-rhythms-give-vegetables-a-healthy-boost\">All Things Considered\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/06/20130620_atc_15.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/20/193829029/how-circadian-rhythms-give-vegetables-a-healthy-boost\">The Salt at NPR Food\u003c/a> (6/20/13)\u003c/p>\n\u003cp>Just as we have internal clocks that help regulate the systems in our bodies, fruit and vegetable plants have circadian rhythms, too.\u003c/p>\n\u003cp>And a \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0960982213006295\">new study\u003c/a> published in \u003cem>Current Biology\u003c/em> finds there may be a way to boost some of the beneficial compounds in plants by simulating the light-dark cycle after crops are harvested.\u003c/p>\n\u003cp>So, how does it work?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well, take \u003ca href=\"http://en.wikipedia.org/wiki/Cruciferous_vegetables\">cruciferous\u003c/a> vegetables such as cabbage, which contains \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Rocz+Panstw+The+Role+of+glucosinolates+in+prevention+of+cancer\">cancer-fighting compounds\u003c/a> called glucosinolates. Studies have shown that glucosinolates secrete enzymes that can remove carcinogens.\u003c/p>\n\u003cp>\"The protective effect of these vegetables is that they rev up the capacity of cells to dispose of toxic compounds,\" says \u003ca href=\"http://www.jhu.edu/jhumag/0408web/talalay.html\">Paul Talalay\u003c/a>, a pharmacologist at Johns Hopkins University.\u003c/p>\n\u003cp>In other words, they help our bodies get rid of harmful substances.\u003c/p>\n\u003cp>Now, as vegetables go from the field to the store to our plate, the levels of these compounds start to fizzle out.\u003c/p>\n\u003cp>If you listen to my story on \u003cem>All Things Considered,\u003c/em> you'll hear how researcher \u003ca href=\"http://biochem.rice.edu/facultydetail.aspx?riceid=557\">Janet Braam\u003c/a> of Rice University and her colleagues conducted lab studies to test the possibilities of coaxing more life\u003cem>\u003c/em> — and more of these beneficial compounds — out of the fruits and vegetables we buy.\u003c/p>\n\u003cp>They put cabbages under light for 12 hours a day, followed by 12 hours of darkness, to try to re-create the light-dark cycle in the field.\u003c/p>\n\u003cp>Prior research has already shown that plants use circadian rhythms to help them judge when to turn on their chemical defenses. Some plants release these beneficial chemicals to fend off bugs in the field or cope with the stresses of heat or drought.\u003c/p>\n\u003cp>\"And sure enough we found that when we put the plants under light-dark cycles, we found periods of accumulation of those [beneficial] chemicals,\" explains Braam.\u003c/p>\n\u003cp>The peak of the compounds came in the afternoon, in the hours before dusk.\u003c/p>\n\u003cp>They were \"significantly higher in the day,\" Braam says — about twice as high. It was as if the plants were still alive, even though they're no longer attached to their roots or the earth. \"This very much surprised us,\" Braam says.\u003c/p>\n\u003cp>Her team found similar responses with a range of crops including lettuce, spinach, sweet potatoes and blueberries.\u003c/p>\n\u003cp>Outside experts seem impressed by the study. \"I'm excited to see this research going on,\" plant researcher \u003ca href=\"http://hortsciences.tamu.edu/people/faculty-2/bhimu-patil/\">Bhimu Patil\u003c/a> told me by phone. And he explains there's a lot of interest in the industry in figuring out ways to retain the beneficial compounds in produce after harvest.\u003c/p>\n\u003cp>Braam is quick to point out that more research is needed to see whether the findings carry over into real-life situations, like our kitchens or in grocery stores. \"It just opens the door to many possibilities,\" says Braam.\u003c/p>\n\u003cp>For instance, it might make sense for supermarkets — or consumers at home — to think abut storing our produce under light-dark cycles.\u003c/p>\n\u003cp>Or maybe it's time for a vegetable happy hour: eating our produce in the hours before dusk when some of the most beneficial compounds are at their peak. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/63945/how-circadian-rhythms-give-vegetables-a-healthy-boost","authors":["byline_bayareabites_63945"],"categories":["bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_11877","bayareabites_11878","bayareabites_244","bayareabites_11879","bayareabites_199"],"featImg":"bayareabites_63946","label":"bayareabites"},"bayareabites_59010":{"type":"posts","id":"bayareabites_59010","meta":{"index":"posts_1591205157","site":"bayareabites","id":"59010","score":null,"sort":[1364490851000]},"guestAuthors":[],"slug":"mapping-the-microbes-that-flourish-on-fruits-and-veggies","title":"Mapping The Microbes That Flourish On Fruits And Veggies","publishDate":1364490851,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_59015\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/salad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/salad.jpg\" alt=\"You call it salad. The bacteria call it home. Photo: iStockphoto.com\" width=\"666\" height=\"500\" class=\"size-full wp-image-59015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You call it salad. The bacteria call it home. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/28/175478950/mapping-the-microbes-that-flourish-on-fruits-and-veggies\">The Salt at NPR Food\u003c/a> (3/28/13)\u003c/p>\n\u003cp>Deadly microbes like \u003cem>Salmonella\u003c/em> and \u003cem>E. coli\u003c/em> can lurk on the surface of spinach, lettuce and other fresh foods. But many more benign microbes also flourish there, living lives of quiet obscurity, much like the tiny Whos in Dr. Seuss's Whoville. Until now.\u003c/p>\n\u003cp>Scientists at the University of Colorado have taken what may be the first broad inventory of the microbes that live on strawberries, lettuce, tomatoes and eight other popular fresh foods.\u003c/p>\n\u003cp>It turns out the invisible communities living on our food vary greatly, depending on the type, and whether it's conventional or organic.\u003c/p>\n\u003cp>Mung bean sprouts, for one, harbor very different bacteria than alfalfa sprouts. Grapes, apples and peaches house a greater variety of bacteria than veggies. And mushrooms are living in a microbial room of their own, sharing very few bacteria with the other foods tested.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That's quite different than strawberries, tomatoes and spinach. They had similar surface bacteria, with most coming from one family, the \u003cem>Enterobacteriaiceae\u003c/em>. That family includes \u003cem>E. coli\u003c/em>, but many, many other harmless and perhaps beneficial bacteria, too. \u003cem>Enterobacteriaiceae\u003c/em> was also the most common family, accounting for about one-third of all the microbes overall.\u003c/p>\n\u003cp>The good news: Most of the bacterial horde is benign.\u003c/p>\n\u003cp>Still, the sprouts \"had a pretty high number of different types of bacteria associated with them, especially alfalfa sprouts,\" according to \u003ca href=\"http://www.colorado.edu/eeb/EEBprojects/FiererLab/Photopage.htm\">Jonathan Leff,\u003c/a> an associate scientist at the Cooperative Institute for Research in the Environmental Sciences at the University of Colorado, who led the study.\u003c/p>\n\u003cp>Dangerous bacteria on sprouts have caused numerous \u003ca href=\"http://www.npr.org/blogs/health/2011/06/10/137100829/german-officials-conclude-sprouts-are-the-e-coli-culprit\">outbreaks\u003c/a>, including one in Germany that killed at least 31 people.\u003c/p>\n\u003cp>The organic-labeled produce had different microbial communities than the conventionally grown food, with the organic microbes generally more diverse, and the conventionally grown having more \u003cem>Enterobacteriaiceae\u003c/em>.\u003c/p>\n\u003cp>Is that good? We don't know. And we also don't know why they're different. \"We can't say that this is attributable to the farming practice itself,\" Leff told The Salt. \"It could be transport and storage.\"\u003c/p>\n\u003cp>Also on the don't-know list is how the differences in fruit and vegetable microbiomes affect human health. \"We can't say how we should act in terms of our daily purchases or how we eat,\" Leff says.\u003c/p>\n\u003cp>But understanding the \u003ca href=\"http://commonfund.nih.gov/hmp/\">microbiomes\u003c/a> of fruits and vegetables, he says, may ultimately make it possible to figure out ways to delay spoilage in fresh produce, or to learn how the food bacteria interact with each other, and with the millions of \u003ca href=\"http://www.npr.org/blogs/health/2012/06/13/154913334/finally-a-map-of-all-the-microbes-on-your-body\">bacteria in the human gut\u003c/a>.\u003c/p>\n\u003cp>The researchers \u003ca href=\"http://dx.plos.org/10.1371/journal.pone.0059310\">published\u003c/a> their results in the online journal \u003cem>PLoS One\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Salad is not just a food; it's home to a flourishing community of mostly benign microbes. A new inventory finds surprising differences in the bacteria growing on popular fruits and vegetables.","status":"publish","parent":0,"modified":1364490851,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":460},"headData":{"title":"Mapping The Microbes That Flourish On Fruits And Veggies | KQED","description":"Salad is not just a food; it's home to a flourishing community of mostly benign microbes. A new inventory finds surprising differences in the bacteria growing on popular fruits and vegetables.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mapping The Microbes That Flourish On Fruits And Veggies","datePublished":"2013-03-28T17:14:11.000Z","dateModified":"2013-03-28T17:14:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"59010 http://blogs.kqed.org/bayareabites/?p=59010","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/28/mapping-the-microbes-that-flourish-on-fruits-and-veggies/","disqusTitle":"Mapping The Microbes That Flourish On Fruits And Veggies","nprByline":"Nancy Shute","nprStoryId":"175478950","nprApiLink":"http://api.npr.org/query?id=175478950&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/03/28/175478950/mapping-the-microbes-that-flourish-on-fruits-and-veggies?ft=3&f=175478950","nprRetrievedStory":"1","nprPubDate":"Thu, 28 Mar 2013 12:18:00 -0400","nprStoryDate":"Thu, 28 Mar 2013 12:18:00 -0400","nprLastModifiedDate":"Thu, 28 Mar 2013 12:18:37 -0400","path":"/bayareabites/59010/mapping-the-microbes-that-flourish-on-fruits-and-veggies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59015\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/salad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/salad.jpg\" alt=\"You call it salad. The bacteria call it home. Photo: iStockphoto.com\" width=\"666\" height=\"500\" class=\"size-full wp-image-59015\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You call it salad. The bacteria call it home. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/28/175478950/mapping-the-microbes-that-flourish-on-fruits-and-veggies\">The Salt at NPR Food\u003c/a> (3/28/13)\u003c/p>\n\u003cp>Deadly microbes like \u003cem>Salmonella\u003c/em> and \u003cem>E. coli\u003c/em> can lurk on the surface of spinach, lettuce and other fresh foods. But many more benign microbes also flourish there, living lives of quiet obscurity, much like the tiny Whos in Dr. Seuss's Whoville. Until now.\u003c/p>\n\u003cp>Scientists at the University of Colorado have taken what may be the first broad inventory of the microbes that live on strawberries, lettuce, tomatoes and eight other popular fresh foods.\u003c/p>\n\u003cp>It turns out the invisible communities living on our food vary greatly, depending on the type, and whether it's conventional or organic.\u003c/p>\n\u003cp>Mung bean sprouts, for one, harbor very different bacteria than alfalfa sprouts. Grapes, apples and peaches house a greater variety of bacteria than veggies. And mushrooms are living in a microbial room of their own, sharing very few bacteria with the other foods tested.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's quite different than strawberries, tomatoes and spinach. They had similar surface bacteria, with most coming from one family, the \u003cem>Enterobacteriaiceae\u003c/em>. That family includes \u003cem>E. coli\u003c/em>, but many, many other harmless and perhaps beneficial bacteria, too. \u003cem>Enterobacteriaiceae\u003c/em> was also the most common family, accounting for about one-third of all the microbes overall.\u003c/p>\n\u003cp>The good news: Most of the bacterial horde is benign.\u003c/p>\n\u003cp>Still, the sprouts \"had a pretty high number of different types of bacteria associated with them, especially alfalfa sprouts,\" according to \u003ca href=\"http://www.colorado.edu/eeb/EEBprojects/FiererLab/Photopage.htm\">Jonathan Leff,\u003c/a> an associate scientist at the Cooperative Institute for Research in the Environmental Sciences at the University of Colorado, who led the study.\u003c/p>\n\u003cp>Dangerous bacteria on sprouts have caused numerous \u003ca href=\"http://www.npr.org/blogs/health/2011/06/10/137100829/german-officials-conclude-sprouts-are-the-e-coli-culprit\">outbreaks\u003c/a>, including one in Germany that killed at least 31 people.\u003c/p>\n\u003cp>The organic-labeled produce had different microbial communities than the conventionally grown food, with the organic microbes generally more diverse, and the conventionally grown having more \u003cem>Enterobacteriaiceae\u003c/em>.\u003c/p>\n\u003cp>Is that good? We don't know. And we also don't know why they're different. \"We can't say that this is attributable to the farming practice itself,\" Leff told The Salt. \"It could be transport and storage.\"\u003c/p>\n\u003cp>Also on the don't-know list is how the differences in fruit and vegetable microbiomes affect human health. \"We can't say how we should act in terms of our daily purchases or how we eat,\" Leff says.\u003c/p>\n\u003cp>But understanding the \u003ca href=\"http://commonfund.nih.gov/hmp/\">microbiomes\u003c/a> of fruits and vegetables, he says, may ultimately make it possible to figure out ways to delay spoilage in fresh produce, or to learn how the food bacteria interact with each other, and with the millions of \u003ca href=\"http://www.npr.org/blogs/health/2012/06/13/154913334/finally-a-map-of-all-the-microbes-on-your-body\">bacteria in the human gut\u003c/a>.\u003c/p>\n\u003cp>The researchers \u003ca href=\"http://dx.plos.org/10.1371/journal.pone.0059310\">published\u003c/a> their results in the online journal \u003cem>PLoS One\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/59010/mapping-the-microbes-that-flourish-on-fruits-and-veggies","authors":["byline_bayareabites_59010"],"categories":["bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_11456","bayareabites_4289","bayareabites_11457","bayareabites_244","bayareabites_11176","bayareabites_1815","bayareabites_2037","bayareabites_10921","bayareabites_199"],"featImg":"bayareabites_59011","label":"bayareabites"},"bayareabites_138155":{"type":"posts","id":"bayareabites_138155","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138155","score":null,"sort":[1316332225000]},"guestAuthors":[],"slug":"tomatoes-maison","title":"Tomatoes Maison","publishDate":1316332225,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 113: Vegetable Bounty\u003c/p>\n\u003cp>My mother used to make dishes like this when she had a little stale bread on hand and some leftover meat from a roast or stew. Most any meat — beef, veal, pork, or ham as well as chicken — will work, adding a little richness to the stuffing and transforming leftovers into a fresh new dish. The tomato insides make a delicious sauce for the stuffed tomatoes, which can be served as a first course, or as a main, preceded by a soup. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 as a first course\u003c/strong>\u003c/p>\n\u003cp>4 ounces leftover country-style bread, cut into 1/2-inch pieces (2 cups)\u003cbr>\n3/4 cup room-temperature water\u003cbr>\n6 ounces leftover meat from a roast (pork, veal, or beef) or cold cuts, coarsely chopped (2 cups)\u003cbr>\n1/4 cup chopped onion\u003cbr>\n4 scallions, trimmed (leaving some green) and coarsely chopped (1/2 cup)\u003cbr>\n2 mushrooms (about 3 ounces), cleaned and coarsely chopped (1 cup)\u003cbr>\n3 garlic cloves, crushed and chopped (2 teaspoons)\u003cbr>\n1 teaspoon salt\u003cbr>\n1/2 teaspoon freshly ground black pepper\u003cbr>\n1 large egg\u003cbr>\n4 large tomatoes (about 2 pounds)\u003c/p>\n\u003cp>Preheat the oven to 400 degrees.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Drop the bread pieces into a bowl and sprinkle with the water. Squeeze the bread gently until it absorbs the water and becomes soft. Add the meat, onion, scallions, mushrooms, garlic, 1.2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the egg. Mix well. The mixture should hold together but not be pasty.\u003c/p>\n\u003cp>Using a sharp knife, remove the top 1/2 inch from the stem end of each tomato; reserve these \"caps.\" Scoop out the insides of each tomato with a metal measuring spoon or other sharp spoon, leaving only the fleshy shell of the tomato.\u003c/p>\n\u003cp>Coarsely chop the tomato insides. (You should have about 2 cups.) Sprinkle with the remaining 1/2 teaspoon salt.\u003c/p>\n\u003cp>Stand the tomato shells upright in a gratin dish and fill them with the stuffing. Place the reserved tomato caps on top, and pour the chopped tomato mixture around the tomatoes.\u003c/p>\n\u003cp>Bake for 50 to 60 minutes, until the tomatoes are nicely browned and the stuffing mixture is cooked and hot throughout. Serve with the surrounding juices.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"My mother used to make dishes like this when she had a little stale bread on hand and some leftover meat from a roast or stew. ","status":"publish","parent":0,"modified":1596253565,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":411},"headData":{"title":"Tomatoes Maison | KQED","description":"Quick and easy recipes from the Essential Pépin series. Learn how to make Tomatoes Maison.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Tomatoes Maison","datePublished":"2011-09-18T07:50:25.000Z","dateModified":"2020-08-01T03:46:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138155 http://blogs.kqed.org/essentialpepin/?p=967","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/18/tomatoes-maison/","disqusTitle":"Tomatoes Maison","path":"/bayareabites/138155/tomatoes-maison","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 113: Vegetable Bounty\u003c/p>\n\u003cp>My mother used to make dishes like this when she had a little stale bread on hand and some leftover meat from a roast or stew. Most any meat — beef, veal, pork, or ham as well as chicken — will work, adding a little richness to the stuffing and transforming leftovers into a fresh new dish. The tomato insides make a delicious sauce for the stuffed tomatoes, which can be served as a first course, or as a main, preceded by a soup. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 as a first course\u003c/strong>\u003c/p>\n\u003cp>4 ounces leftover country-style bread, cut into 1/2-inch pieces (2 cups)\u003cbr>\n3/4 cup room-temperature water\u003cbr>\n6 ounces leftover meat from a roast (pork, veal, or beef) or cold cuts, coarsely chopped (2 cups)\u003cbr>\n1/4 cup chopped onion\u003cbr>\n4 scallions, trimmed (leaving some green) and coarsely chopped (1/2 cup)\u003cbr>\n2 mushrooms (about 3 ounces), cleaned and coarsely chopped (1 cup)\u003cbr>\n3 garlic cloves, crushed and chopped (2 teaspoons)\u003cbr>\n1 teaspoon salt\u003cbr>\n1/2 teaspoon freshly ground black pepper\u003cbr>\n1 large egg\u003cbr>\n4 large tomatoes (about 2 pounds)\u003c/p>\n\u003cp>Preheat the oven to 400 degrees.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Drop the bread pieces into a bowl and sprinkle with the water. Squeeze the bread gently until it absorbs the water and becomes soft. Add the meat, onion, scallions, mushrooms, garlic, 1.2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the egg. Mix well. The mixture should hold together but not be pasty.\u003c/p>\n\u003cp>Using a sharp knife, remove the top 1/2 inch from the stem end of each tomato; reserve these \"caps.\" Scoop out the insides of each tomato with a metal measuring spoon or other sharp spoon, leaving only the fleshy shell of the tomato.\u003c/p>\n\u003cp>Coarsely chop the tomato insides. (You should have about 2 cups.) Sprinkle with the remaining 1/2 teaspoon salt.\u003c/p>\n\u003cp>Stand the tomato shells upright in a gratin dish and fill them with the stuffing. Place the reserved tomato caps on top, and pour the chopped tomato mixture around the tomatoes.\u003c/p>\n\u003cp>Bake for 50 to 60 minutes, until the tomatoes are nicely browned and the stuffing mixture is cooked and hot throughout. Serve with the surrounding juices.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138155/tomatoes-maison","authors":["5083"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16813","bayareabites_16661","bayareabites_16788","bayareabites_12","bayareabites_16764"],"tags":["bayareabites_59","bayareabites_8476","bayareabites_16859","bayareabites_242","bayareabites_16658","bayareabites_243","bayareabites_16814","bayareabites_199"],"featImg":"bayareabites_138266","label":"bayareabites_16657"},"bayareabites_138154":{"type":"posts","id":"bayareabites_138154","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138154","score":null,"sort":[1316331747000]},"guestAuthors":[],"slug":"classic-ratatouille","title":"Classic Ratatouille","publishDate":1316331747,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 113: Vegetable Bounty\u003c/p>\n\u003cp>Ratatouille is the epitome of Provençal vegetable stews. The vegetables are sautéed individually in oil before being stewed so they keep their shape and texture. If you prefer, though, you can put all the cubed vegetables into a casserole and top with the seasonings and water; cooked this way, the dish is much less time-consuming to prepare. Ratatouille is excellent reheated, and it is superb cold as an hors d’oeuvre topped with small black olives and olive oil. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 6\u003c/strong>\u003c/p>\n\u003cp>About 1/2 cup olive oil\u003cbr>\n1 eggplant (1 1/4 pounds), trimmed but not peeled and cut into 1-inch cubes (about 4 cups)\u003cbr>\n3 medium zucchini (about 1 1/4 pounds), trimmed and cut into 1-inch cubes (about 3 cups)\u003cbr>\n12 ounces onions (2–3) cut into 1-inch cubes\u003cbr>\n1 pound green bell peppers (2–3), cored, seeded, and cut into 1-inch squares (about 3 cups)\u003cbr>\n4–5 ripe tomatoes, peeled, halved, seeded, and coarsely cubed (about 4 cups)\u003cbr>\n5–6 garlic cloves, crushed and very finely chopped (about 1 tablespoon)\u003cbr>\n1/2 cup water\u003cbr>\n2 teaspoons salt\u003cbr>\n1/2 teaspoon freshly ground black pepper\u003c/p>\n\u003cp>Heat 1/4 cup of the oil in one or, better, two large skillets. First sauté the eggplant cubes until browned, about 8 minutes; remove with a slotted spoon and transfer to a large heavy casserole. (The eggplant will absorb more oil while cooking than the other vegetables.) Then sauté the zucchini cubes until browned, about 8 minutes. Transfer to the casserole. Add about 1/4 cup more oil to the pan and sauté the onions and peppers together for about 6 minutes. Add them to the casserole.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Add the tomatoes, garlic, water, salt, and pepper to the casserole and bring to a boil over medium heat. Reduce the heat to low, cover, and cook for 1 hour.\u003c/p>\n\u003cp>Remove the cover, increase the heat to medium, and cook for another 20 minutes to reduce some of the liquid; stir once in a while to prevent scorching. Let the ratatouille rest for at least 30 minutes before serving.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Ratatouille is the epitome of Provençal vegetable stews. The vegetables are sautéed individually in oil before being stewed so they keep their shape and texture","status":"publish","parent":0,"modified":1596253984,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":407},"headData":{"title":"Classic Ratatouille | KQED","description":"Quick and easy recipes from the Essential Pépin series. Learn how to make Classic Ratatouille.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Classic Ratatouille","datePublished":"2011-09-18T07:42:27.000Z","dateModified":"2020-08-01T03:53:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138154 http://blogs.kqed.org/essentialpepin/?p=956","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/18/classic-ratatouille/","disqusTitle":"Classic Ratatouille","path":"/bayareabites/138154/classic-ratatouille","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 113: Vegetable Bounty\u003c/p>\n\u003cp>Ratatouille is the epitome of Provençal vegetable stews. The vegetables are sautéed individually in oil before being stewed so they keep their shape and texture. If you prefer, though, you can put all the cubed vegetables into a casserole and top with the seasonings and water; cooked this way, the dish is much less time-consuming to prepare. Ratatouille is excellent reheated, and it is superb cold as an hors d’oeuvre topped with small black olives and olive oil. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 6\u003c/strong>\u003c/p>\n\u003cp>About 1/2 cup olive oil\u003cbr>\n1 eggplant (1 1/4 pounds), trimmed but not peeled and cut into 1-inch cubes (about 4 cups)\u003cbr>\n3 medium zucchini (about 1 1/4 pounds), trimmed and cut into 1-inch cubes (about 3 cups)\u003cbr>\n12 ounces onions (2–3) cut into 1-inch cubes\u003cbr>\n1 pound green bell peppers (2–3), cored, seeded, and cut into 1-inch squares (about 3 cups)\u003cbr>\n4–5 ripe tomatoes, peeled, halved, seeded, and coarsely cubed (about 4 cups)\u003cbr>\n5–6 garlic cloves, crushed and very finely chopped (about 1 tablespoon)\u003cbr>\n1/2 cup water\u003cbr>\n2 teaspoons salt\u003cbr>\n1/2 teaspoon freshly ground black pepper\u003c/p>\n\u003cp>Heat 1/4 cup of the oil in one or, better, two large skillets. First sauté the eggplant cubes until browned, about 8 minutes; remove with a slotted spoon and transfer to a large heavy casserole. (The eggplant will absorb more oil while cooking than the other vegetables.) Then sauté the zucchini cubes until browned, about 8 minutes. Transfer to the casserole. Add about 1/4 cup more oil to the pan and sauté the onions and peppers together for about 6 minutes. Add them to the casserole.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Add the tomatoes, garlic, water, salt, and pepper to the casserole and bring to a boil over medium heat. Reduce the heat to low, cover, and cook for 1 hour.\u003c/p>\n\u003cp>Remove the cover, increase the heat to medium, and cook for another 20 minutes to reduce some of the liquid; stir once in a while to prevent scorching. Let the ratatouille rest for at least 30 minutes before serving.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138154/classic-ratatouille","authors":["5083"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16661","bayareabites_12","bayareabites_16764"],"tags":["bayareabites_16812","bayareabites_8476","bayareabites_16859","bayareabites_242","bayareabites_16658","bayareabites_199"],"featImg":"bayareabites_138249","label":"bayareabites_16657"},"bayareabites_138140":{"type":"posts","id":"bayareabites_138140","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138140","score":null,"sort":[1315979401000]},"guestAuthors":[],"slug":"linguine-with-clam-sauce-and-vegetables","title":"Linguine with Clam Sauce and Vegetables","publishDate":1315979401,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 108: Cozy Carbs\u003c/p>\n\u003cp>Clams are a favorite at our house, and I make this recipe at least once a week in the summer. I like cherrystones, which are larger than littlenecks and meatier. Bring them just to a simmer. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 as a main course, 8 as a first course\u003c/strong>\u003c/p>\n\u003cp>1 pound linguine\u003c/p>\n\u003cp>\u003cstrong>SAUCE\u003c/strong>\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1 tablespoon unsalted butter\u003cbr>\n2 medium onions, coarsely chopped (1 cup)\u003cbr>\n1 teaspoon fresh oregano leaves\u003cbr>\n4–6 large garlic cloves, sliced (1/4 cup)\u003cbr>\n2 dozen cherrystone clams, shucked, cut in half with scissors, and kept in their juices\u003cbr>\n1/2 cup dry white wine\u003cbr>\n1/2 teaspoon freshly ground black pepper\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>VEGETABLES\u003c/strong>\u003cbr>\n1 tablespoon peanut oil\u003cbr>\n1 tablespoon unsalted butter\u003cbr>\n8–10 asparagus spears, trimmed, peeled, and cut into 1-inch pieces (1 cup)\u003cbr>\n1 1/4 cups chopped mushrooms (4 ounces)\u003cbr>\n2 medium zucchini, trimmed and cut into 1/2-inch dice (1 1/2 cups)\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/8 teaspoon freshly ground black pepper\u003cbr>\n1 1/4 cups seeded and diced (1/2-inch) tomatoes\u003cbr>\nFreshly grated Parmesan cheese, for serving (optional)\u003c/p>\n\u003cp>Bring 4 quarts of salted water to a boil in a large pot. Add the pasta, stir well, and cook until tender but still slightly al dente.\u003c/p>\n\u003cp>\u003cstrong>MEANWHILE, FOR THE SAUCE:\u003c/strong> Heat the olive oil and butter in a large skillet until hot. Add the onions and sauté for about 2 minutes. Add the oregano and garlic and cook for about 30 seconds. Add the juices from the clams and the wine, and boil gently for 7 to 8 minutes. Add the clams and pepper and bring to a simmer. Set aside.\u003c/p>\n\u003cp>\u003cstrong>FOR THE VEGETABLES:\u003c/strong> When the pasta is cooked, drain it in a colander. Add the peanut oil and butter to the pot and heat until hot. Add the asparagus, mushrooms, and zucchini, season with the salt and pepper, and sauté for about 2 minutes. Toss in the tomatoes and heat briefly to warm them.\u003c/p>\n\u003cp>Divide the pasta among individual plates or transfer to a large serving platter. Spoon the hot clam sauce on top and arrange the vegetables on top of the pasta. Serve immediately, with Parmesan cheese, if desired.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Clams are a favorite at our house, and I make this recipe at least once a week in the summer. I like cherrystones, which are larger than littlenecks and meatier. Bring them just to a simmer. ","status":"publish","parent":0,"modified":1596435429,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":414},"headData":{"title":"Linguine with Clam Sauce and Vegetables | KQED","description":"Quick and easy recipes from the Essential Pépin series. Learn how to make Linguine with Clam Sauce and Vegetables.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Linguine with Clam Sauce and Vegetables","datePublished":"2011-09-14T05:50:01.000Z","dateModified":"2020-08-03T06:17:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138140 http://blogs.kqed.org/essentialpepin/?p=602","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/13/linguine-with-clam-sauce-and-vegetables/","disqusTitle":"Linguine with Clam Sauce and Vegetables","path":"/bayareabites/138140/linguine-with-clam-sauce-and-vegetables","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 108: Cozy Carbs\u003c/p>\n\u003cp>Clams are a favorite at our house, and I make this recipe at least once a week in the summer. I like cherrystones, which are larger than littlenecks and meatier. Bring them just to a simmer. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 4 as a main course, 8 as a first course\u003c/strong>\u003c/p>\n\u003cp>1 pound linguine\u003c/p>\n\u003cp>\u003cstrong>SAUCE\u003c/strong>\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1 tablespoon unsalted butter\u003cbr>\n2 medium onions, coarsely chopped (1 cup)\u003cbr>\n1 teaspoon fresh oregano leaves\u003cbr>\n4–6 large garlic cloves, sliced (1/4 cup)\u003cbr>\n2 dozen cherrystone clams, shucked, cut in half with scissors, and kept in their juices\u003cbr>\n1/2 cup dry white wine\u003cbr>\n1/2 teaspoon freshly ground black pepper\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>VEGETABLES\u003c/strong>\u003cbr>\n1 tablespoon peanut oil\u003cbr>\n1 tablespoon unsalted butter\u003cbr>\n8–10 asparagus spears, trimmed, peeled, and cut into 1-inch pieces (1 cup)\u003cbr>\n1 1/4 cups chopped mushrooms (4 ounces)\u003cbr>\n2 medium zucchini, trimmed and cut into 1/2-inch dice (1 1/2 cups)\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/8 teaspoon freshly ground black pepper\u003cbr>\n1 1/4 cups seeded and diced (1/2-inch) tomatoes\u003cbr>\nFreshly grated Parmesan cheese, for serving (optional)\u003c/p>\n\u003cp>Bring 4 quarts of salted water to a boil in a large pot. Add the pasta, stir well, and cook until tender but still slightly al dente.\u003c/p>\n\u003cp>\u003cstrong>MEANWHILE, FOR THE SAUCE:\u003c/strong> Heat the olive oil and butter in a large skillet until hot. Add the onions and sauté for about 2 minutes. Add the oregano and garlic and cook for about 30 seconds. Add the juices from the clams and the wine, and boil gently for 7 to 8 minutes. Add the clams and pepper and bring to a simmer. Set aside.\u003c/p>\n\u003cp>\u003cstrong>FOR THE VEGETABLES:\u003c/strong> When the pasta is cooked, drain it in a colander. Add the peanut oil and butter to the pot and heat until hot. Add the asparagus, mushrooms, and zucchini, season with the salt and pepper, and sauté for about 2 minutes. Toss in the tomatoes and heat briefly to warm them.\u003c/p>\n\u003cp>Divide the pasta among individual plates or transfer to a large serving platter. Spoon the hot clam sauce on top and arrange the vegetables on top of the pasta. Serve immediately, with Parmesan cheese, if desired.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138140/linguine-with-clam-sauce-and-vegetables","authors":["5083"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16661","bayareabites_16794","bayareabites_12","bayareabites_16795","bayareabites_16764"],"tags":["bayareabites_8476","bayareabites_16859","bayareabites_242","bayareabites_16658","bayareabites_16793","bayareabites_755","bayareabites_435","bayareabites_199"],"featImg":"bayareabites_138233","label":"bayareabites_16657"},"bayareabites_138131":{"type":"posts","id":"bayareabites_138131","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138131","score":null,"sort":[1315801132000]},"guestAuthors":[],"slug":"artichoke-hearts-helen","title":"Artichoke Hearts Helen","publishDate":1315801132,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 104: Veg-In!\u003c/p>\n\u003cp>I first prepared these artichokes at the home of my friend and mentor Helen McCully, a cookbook author and the food editor of House Beautiful magazine, in the early 1960s. Whipped cream is added to the sauce just before filling the hearts to give richness to the dish and give it a glaze when it is run under the broiler. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 6 as a first course\u003c/strong>\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003cbr>\n2 cups mushrooms cut into 1/2-inch-thick dice (about 6 ounces)\u003cbr>\n1 tablespoon cognac\u003cbr>\n2/3 cup heavy cream\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/8 teaspoon freshly ground black pepper\u003cbr>\n1 tablespoon chopped mixed fresh tarragon and parsley\u003cbr>\n1/2 teaspoon potato starch, dissolved in 1 tablespoon cold water (\u003cstrong>see info below\u003c/strong>)\u003cbr>\n6 artichoke hearts, (\u003cstrong>see preparation directions below\u003c/strong>), chokes removed, and kept warm in the broth\u003cbr>\n1 1/2 teaspoons freshly grated Pecorino Romano cheese\u003c/p>\n\u003cp>Melt the butter in a large saucepan. Add the mushrooms and cook until the liquid from the mushrooms has evaporated. Add the cognac and cook for 30 seconds. Add 1/4 cup of the cream, the salt, pepper, and herbs and bring to a boil. Add the dissolved potato starch, mix well, and boil to thicken. Remove from the heat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Preheat the broiler. Drain the artichokes.\u003c/p>\n\u003cp>Whip the remaining cream until stiff. Rapidly fold into the mushroom mixture, and immediately fill the artichoke bottoms. Sprinkle with the cheese and place under the broiler for 2 to 3 minutes, until nicely browned.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>POTATO STARCH\u003c/strong>\u003c/p>\n\u003cp>I often use a “pure starch” — generally potato starch or arrowroot — to finish a sauce and give it a bit of viscosity. If nothing else is available, you can substitute cornstarch, but it tends to make a sauce gooey and gelatinous. I prefer potato starch, which is made from steamed potatoes that are dried and ground. Potato starch is gluten-free and sometimes appears in baked goods, particularly Jewish-Passover specialties. Inexpensive and available in 1-pound packages, it can be found in the Kosher section of many supermarkets and in Asian specialty food shops (it is also used in Japanese cooking). Arrowroot, on the other hand, comes in very small containers and is very expensive.\u003c/p>\n\u003cp>All of these starches are used in the same way: they are diluted with a little cold liquid — water, wine, or stock — and then stirred into a hot sauce. The starch thickens the sauce on contact and then it is usually brought to a boil.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>ARTICHOKE HEARTS — BASIC TECHNIQUE\u003c/strong>\u003c/p>\n\u003cp>Artichoke hearts (also known as artichoke bottoms) are used in countless recipes, cold or hot, stuffed with ingredients from smoked salmon to stewed tomatoes to poached beef marrow. Although it takes some practice to shape, or “turn,” an artichoke properly, it is worth the effort.\u003c/p>\n\u003cp>With a sharp knife, trim off all the outer leaves all around each artichoke heart, as close as you can without taking the “meat” out of the heart. Cut off the inner cone of leaves at the point where they attach to the choke. Cut off the stem. With a small knife or vegetable peeler, trim the remaining greenish leaves and smooth the bottom as well as you can. There should still be some light green flesh on the heart. Rub the heart with lemon and put in a stainless steel saucepan.\u003c/p>\n\u003cp>For 6 hearts, add 4 cups water, 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, and simmer for 30 to 40 minutes, or until the hearts are tender when pierced with the point of a small knife. Remove from the heat.\u003c/p>\n\u003cp>When the hearts are cool enough to handle, remove the chokes with a spoon, then put the hearts in a container with enough of the cooking liquid to cover. They can be kept for at least 1 week in the refrigerator in the broth.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"I first prepared these artichokes at the home of my friend and mentor Helen McCully, a cookbook author and the food editor of House Beautiful magazine, in the early 1960s. ","status":"publish","parent":0,"modified":1596576436,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":707},"headData":{"title":"Artichoke Hearts Helen | KQED","description":"Quick and easy recipes from the Essential Pépin series. Learn how to make Artichoke Hearts Helen.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Artichoke Hearts Helen","datePublished":"2011-09-12T04:18:52.000Z","dateModified":"2020-08-04T21:27:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138131 http://blogs.kqed.org/essentialpepin/?p=415","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/11/artichoke-hearts-helen/","disqusTitle":"Artichoke Hearts Helen","path":"/bayareabites/138131/artichoke-hearts-helen","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 104: Veg-In!\u003c/p>\n\u003cp>I first prepared these artichokes at the home of my friend and mentor Helen McCully, a cookbook author and the food editor of House Beautiful magazine, in the early 1960s. Whipped cream is added to the sauce just before filling the hearts to give richness to the dish and give it a glaze when it is run under the broiler. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 6 as a first course\u003c/strong>\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003cbr>\n2 cups mushrooms cut into 1/2-inch-thick dice (about 6 ounces)\u003cbr>\n1 tablespoon cognac\u003cbr>\n2/3 cup heavy cream\u003cbr>\n1/4 teaspoon salt\u003cbr>\n1/8 teaspoon freshly ground black pepper\u003cbr>\n1 tablespoon chopped mixed fresh tarragon and parsley\u003cbr>\n1/2 teaspoon potato starch, dissolved in 1 tablespoon cold water (\u003cstrong>see info below\u003c/strong>)\u003cbr>\n6 artichoke hearts, (\u003cstrong>see preparation directions below\u003c/strong>), chokes removed, and kept warm in the broth\u003cbr>\n1 1/2 teaspoons freshly grated Pecorino Romano cheese\u003c/p>\n\u003cp>Melt the butter in a large saucepan. Add the mushrooms and cook until the liquid from the mushrooms has evaporated. Add the cognac and cook for 30 seconds. Add 1/4 cup of the cream, the salt, pepper, and herbs and bring to a boil. Add the dissolved potato starch, mix well, and boil to thicken. Remove from the heat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Preheat the broiler. Drain the artichokes.\u003c/p>\n\u003cp>Whip the remaining cream until stiff. Rapidly fold into the mushroom mixture, and immediately fill the artichoke bottoms. Sprinkle with the cheese and place under the broiler for 2 to 3 minutes, until nicely browned.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>POTATO STARCH\u003c/strong>\u003c/p>\n\u003cp>I often use a “pure starch” — generally potato starch or arrowroot — to finish a sauce and give it a bit of viscosity. If nothing else is available, you can substitute cornstarch, but it tends to make a sauce gooey and gelatinous. I prefer potato starch, which is made from steamed potatoes that are dried and ground. Potato starch is gluten-free and sometimes appears in baked goods, particularly Jewish-Passover specialties. Inexpensive and available in 1-pound packages, it can be found in the Kosher section of many supermarkets and in Asian specialty food shops (it is also used in Japanese cooking). Arrowroot, on the other hand, comes in very small containers and is very expensive.\u003c/p>\n\u003cp>All of these starches are used in the same way: they are diluted with a little cold liquid — water, wine, or stock — and then stirred into a hot sauce. The starch thickens the sauce on contact and then it is usually brought to a boil.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>ARTICHOKE HEARTS — BASIC TECHNIQUE\u003c/strong>\u003c/p>\n\u003cp>Artichoke hearts (also known as artichoke bottoms) are used in countless recipes, cold or hot, stuffed with ingredients from smoked salmon to stewed tomatoes to poached beef marrow. Although it takes some practice to shape, or “turn,” an artichoke properly, it is worth the effort.\u003c/p>\n\u003cp>With a sharp knife, trim off all the outer leaves all around each artichoke heart, as close as you can without taking the “meat” out of the heart. Cut off the inner cone of leaves at the point where they attach to the choke. Cut off the stem. With a small knife or vegetable peeler, trim the remaining greenish leaves and smooth the bottom as well as you can. There should still be some light green flesh on the heart. Rub the heart with lemon and put in a stainless steel saucepan.\u003c/p>\n\u003cp>For 6 hearts, add 4 cups water, 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, and simmer for 30 to 40 minutes, or until the hearts are tender when pierced with the point of a small knife. Remove from the heat.\u003c/p>\n\u003cp>When the hearts are cool enough to handle, remove the chokes with a spoon, then put the hearts in a container with enough of the cooking liquid to cover. They can be kept for at least 1 week in the refrigerator in the broth.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138131/artichoke-hearts-helen","authors":["5083"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16661","bayareabites_12","bayareabites_16764"],"tags":["bayareabites_16781","bayareabites_8476","bayareabites_16859","bayareabites_242","bayareabites_16658","bayareabites_199"],"featImg":"bayareabites_138203","label":"bayareabites_16657"},"bayareabites_138130":{"type":"posts","id":"bayareabites_138130","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138130","score":null,"sort":[1315799952000]},"guestAuthors":[],"slug":"zucchini-and-tomato-gratin","title":"Zucchini and Tomato Gratin","publishDate":1315799952,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 104: Veg-In!\u003c/p>\n\u003cp>You can prepare this colorful gratin up to 1 day ahead. Fresh oregano will add the most flavor, but dried can be used if fresh is not available. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 6\u003c/strong>\u003c/p>\n\u003cp>4 zucchini, about 6 inches long (1 1/2–1 3/4 pounds)\u003cbr>\n3 large ripe tomatoes (about 1 1/2 pounds), cut into 12 slices each\u003cbr>\n1/4 cup olive oil\u003c/p>\n\u003cp>\u003cstrong>TOPPING\u003c/strong>\u003cbr>\n3 tablespoons freshly grated Parmesan cheese\u003cbr>\n1 slice firm whole wheat bread, cubed (1/2 cup)\u003cbr>\n3 fresh oregano sprigs (about 30 leaves) or 1/2 teaspoon dried oregano\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon freshly ground black pepper\u003cbr>\n1 tablespoon extra virgin olive oil\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Preheat the oven to 400 degrees.\u003c/p>\n\u003cp>Trim the zucchini and cut it in half crosswise. Cut each half lengthwise into 4 slices.\u003c/p>\n\u003cp>Arrange alternating slices of the zucchini and tomato in a 12-by-9-by-2-inch gratin dish and pour the olive oil on top. (The gratin can be prepared to this point up to a day ahead, covered, and refrigerated.)\u003c/p>\n\u003cp>\u003cstrong>FOR THE TOPPING:\u003c/strong> Combine the cheese, bread, oregano, salt, and pepper in a mini-chop and process to crumbs. Transfer the mixture to a bowl and stir in the oil. Set aside.\u003c/p>\n\u003cp>At serving time, sprinkle the gratin with the topping. Bake for 35 minutes, or until the vegetables are tender and moist and the top is nicely brown.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"You can prepare this colorful gratin up to 1 day ahead. Fresh oregano will add the most flavor, but dried can be used if fresh is not available.\r\n","status":"publish","parent":0,"modified":1596576571,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":277},"headData":{"title":"Zucchini and Tomato Gratin | KQED","description":"Quick and easy recipes from the Essential Pépin series. Learn how to make Zucchini and Tomato Gratin.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Zucchini and Tomato Gratin","datePublished":"2011-09-12T03:59:12.000Z","dateModified":"2020-08-04T21:29:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"138130 http://blogs.kqed.org/essentialpepin/?p=402","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/11/zucchini-and-tomato-gratin/","disqusTitle":"Zucchini and Tomato Gratin","path":"/bayareabites/138130/zucchini-and-tomato-gratin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, \u003c/span>Episode 104: Veg-In!\u003c/p>\n\u003cp>You can prepare this colorful gratin up to 1 day ahead. Fresh oregano will add the most flavor, but dried can be used if fresh is not available. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 6\u003c/strong>\u003c/p>\n\u003cp>4 zucchini, about 6 inches long (1 1/2–1 3/4 pounds)\u003cbr>\n3 large ripe tomatoes (about 1 1/2 pounds), cut into 12 slices each\u003cbr>\n1/4 cup olive oil\u003c/p>\n\u003cp>\u003cstrong>TOPPING\u003c/strong>\u003cbr>\n3 tablespoons freshly grated Parmesan cheese\u003cbr>\n1 slice firm whole wheat bread, cubed (1/2 cup)\u003cbr>\n3 fresh oregano sprigs (about 30 leaves) or 1/2 teaspoon dried oregano\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon freshly ground black pepper\u003cbr>\n1 tablespoon extra virgin olive oil\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Preheat the oven to 400 degrees.\u003c/p>\n\u003cp>Trim the zucchini and cut it in half crosswise. Cut each half lengthwise into 4 slices.\u003c/p>\n\u003cp>Arrange alternating slices of the zucchini and tomato in a 12-by-9-by-2-inch gratin dish and pour the olive oil on top. (The gratin can be prepared to this point up to a day ahead, covered, and refrigerated.)\u003c/p>\n\u003cp>\u003cstrong>FOR THE TOPPING:\u003c/strong> Combine the cheese, bread, oregano, salt, and pepper in a mini-chop and process to crumbs. Transfer the mixture to a bowl and stir in the oil. Set aside.\u003c/p>\n\u003cp>At serving time, sprinkle the gratin with the topping. Bake for 35 minutes, or until the vegetables are tender and moist and the top is nicely brown.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138130/zucchini-and-tomato-gratin","authors":["5083"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16661","bayareabites_12","bayareabites_16764"],"tags":["bayareabites_8476","bayareabites_16859","bayareabites_242","bayareabites_16658","bayareabites_199","bayareabites_16780"],"featImg":"bayareabites_138272","label":"bayareabites_16657"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. 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