Looking for an alternative to pasta salad? This week in my Washington’s Green Grocer box I ordered some farro (my new favorite super grain) and quinoa and combined the two for a super healthy, fiber-packed dish that is perfect as a side or full meal.
A lot of you ask us how we keep our greens fresh once we get them home so I thought I'd make a little pictorial of our super easy method!
No cooking required! Well...unless you count the bacon. But I like to think of that as perfume for my home.
What happens when a vacation to an island that grows practically none of it's own food has you craving vegetables so much that you make a dressing out of vegetables.
Wow...how about this weather? I don’t know where you are, but as I type this it’s still 80 degrees and I hear my neighbors AC running already. It’s H-O-T. Ironically, today’s recipe has a lot of heat too: Spicy Purple Cabbage & Mango Slaw. It’s a Use It Up that will have you breaking a sweat and ready to run through the sprinkler.
Once upon a time I was throwing away veggies like it was my job. It would kill me; I’d spend money on lovely, organic or local veggies, and find myself chucking them into the trash in a week because I let them go to hell in a crisper-basket.
As a girl that was raised on Crisco and Double Stuff Oreos, the ingredients with which this recipe were made sound initially as ho-hum to me as an Odoul’s beer.
Tonight's dinner was a raw delight: crudités with homemade herb dip. For the kids, mini bread bowls and the only thing to clean was my cutting board. And my wine glass. Can’t forget that!
Looking for a quick way to use up those green beans? This side dish is a winner. Minimal ingredients pack maximum punch...
OK, stay with me. I promise this twist on traditional zucchini bread turns out delicious. Cross my heart and tell no lie...