Recipe: Quick Kale Huevos

June can be frustrating for seasonal eaters in Colorado. We’re ready for the riotous color of tomatoes, peppers and eggplant but our gardens and markets are filled with greens that can withstand our unpredictable, often brutal springs. So in the vein of making lemonade with life’s lemons, here’s a quick idea to make flavorful use of kale–or chard or spinach.

Recipe: Summer Vegetable Skillet with Peanut Sauce

What’s your go-to meal for something fast, healthy and yummy? For me, it’s skillet dishes, hands down. Learn to make one and you can vary it a hundred ways, never have to struggle through a recipe, and almost invariably end up with a darn tasty meal.

Recipe: Using Beans in Green Salads

This salad features canned and frozen mix-ins. While these convenient foods are a good way to quickly perk up a salad, they’re also great for adding color, texture and heartiness to salads in the winter months, when tomatoes, cucumbers and other common salad standbys are out of season (and are therefore quite expensive and not very tasty.)

Fast Lunches–for Big Kids or Small

Looking for quick lunches that are wholesome, too? The frozen foods aisle has a good selection of real, whole foods all washed, cut and ready to pop in the microwave. Combine with a few strategic deli purchases and ready made sauces for a meal that’s faster than fast food but still tasty, fresh and healthful.

Recipe: Sauteed Beet Greens composed with Toasted Walnuts, Bacon Bits, & Chopped Egg

Want to make organic vegetables more affordable? Use every part of the vegetable and double your vegetable dollars, as in this recipe that uses beet greens.

Best Practice Secrets of Good Every Day Cooks

For a recent magazine article, Martha Stewart was asked how often she orders take out. Her response was something like a couple times over the last 15 years.

Fact is, there are people “out there” who make healthy, good-tasting meals night after night like it’s no big deal. What do they know that most people don’t?