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Mix salt and pepper -- This tip is a time and space saver.  Instead of storing salt in one container and pepper in another, store them together (see pictures below).  I usually mix equal parts salt and pepper and store the new mixture in a small bowl.  When I want to season dishes with salt and pepper, I use my fingers to scoop out a little of the homemade blend and sprinkle it on top of the food.

 
                               Pepper and salt in separate dishes          Salt and pepper
                                                                                                mix/w fresh thyme

Fennel -- I love this vegetable that's pictured on the right.  Its slight licorice taste adds amazing flavor to savory dishes.  Fennel is great in a salad or sauté it briefly in olive oil, add a little salt and pepper and enjoy!  Before you can dig in, you have to properly slice the fennel.  Click here to see how that's done.

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Chef Lauren Von Der Pool, Vegan/Raw Food Cuisine Expert
Cantaloupe soup -- Lauren from Washington, DC recently requested a recipe for this great summer dish. It's cool, refreshing, and this is a perfect time for it because melons are in season.  Click here for the recipe.  I hope you enjoy it! 

Next week I will continue my exotic fruit series with part 3 -- goji berries.
                     
Learn more about Von Der Pool's exotic vegan and raw food cuisine at vonderpoolgourmet.com. 



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Do you have a culinary question or tip to share? 

Email your questions and tips, along with your city and state, to  drakeel@drakeelenterprises.com.  We will do our best to publish as many as we can.  

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