Kiwi – a Nutritional Powerhouse

By Lori Powell
For One or Two Bites, a blog for singles and couples

Kiwifruit’s bright green flesh is loaded with vitamin C, even more than oranges. It’s not a bad idea to load up on them during flu and cold season.

Kiwi are also a good source of potassium, magnesium and copper. And they contain more lutein (preserves eyesight) than any other vegetable or fruit except corn.

Pick fruit that is semi-firm to the touch and unblemished. When ripe, the fruit is sweet and tangy.

I usually peel and chop kiwi to make a simple winter fruit salad with pineapple, pistachios and toasted coconut.

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Cooking with the Seasons

By Lori Powell

I love Meyer lemons and I’m so happy that we are able find them. They are now widely available in grocery stores in New York and Pennsylvania. I am jealous of people who have trees laden with the fruit.

It’s amazing what you can do with a few ingredients when you can get the good stuff and follow the seasons. I picked up a small, lovely center cut piece of halibut and seasonal asparagus to round out my dinner plate with a little help from Meyer lemons, my fresh rosemary plants, good olive oil, sea salt and freshly ground pepper. All that’s needed for an amazingly fresh taste of spring.

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