VEGETABLE TIPS & TRICKS

• To seed cucumbers, slice them in half lengthwise and use a spoon to remove the seeds from the center.
• For grilling larger mushrooms, like shiitake or portobello, brush them with oil and place directly on the grill. Smaller button mushrooms can be threaded on skewers for ease in turning.
• When grilling vegetables, watch them carefully. Grilling times will vary according to the thickness of the vegetable. Remove the vegetables as they become crisp-tender.
• To "cool down" a jalepeno chile pepper, remove the seeds and veins. Cut the chile in half lengthwise. using the tip of a knife, carefully scrape the seeds and white vein from the chile. This removes the hottest part of the jalepeno pepper.
• When dealing with mushrooms, clean them with a mushroom brush or wipe them with a damp cloth. You can also place the mushrooms in a sieve and quickly run cool water over them; drain and dry them with a paper towel. Never let mushrooms remain in water - they can quickly absorb water and become waterlogged.
• To speed the ripening process of avocados (yeah, I know - it's a fruit), place several of them in a paper bag and store at room temperature for several days.
• Vegetables require different cooking times depending on their firmness. Firm vegetables include bell peppers, broccoli and cauliflower florets, carrots, celery, onions and pea pods. Medium-firm vegetables include bean sprouts, mushrooms and zucchini. Tender vegetables include tomatoes, spinach and precooked sweet peas.