The future lies, as we all know by now, in less meat on the table. Do what most chefs do, look at meals based on more greens and less meat as a stimulating challenge.
Christmas overindulgement is over, a new year has begun and we are heading into a season that is not generous with fresh produce. This is just a reminder that you can find lots of knowledge, tips and inspiration converning vegetables here on Professional Secrets. Use search words (the search box is up to the left) or tsrat at the beginning here:
