Eating with the Seasons: What to eat when there’s nothing in the fridge? Ever open the fridge and panic because there’s nothing to eat? That’s how I felt a couple nights ago because I hadn’t gotten to the store. But wait! What about the celery sitting all alone in the back of the produce drawer? … Read more
This soup calls for cooking the cucumbers, which may seem odd, but once cooked they blend nicely for a velvety smooth soup. Also, if you have trouble eating raw cucumbers you may be able to enjoy them if they are cooked first. Can be served at room temperature or chilled. Serves: 4 (as a main … Read more
3 Green peppers are in season, as evidenced by the 10 peppers in my farm share box plus 8 more from my garden! Usually I think of using green peppers as a sidekick, e.g., in a breakfast scramble with tomatoes, onions and chiles, in classic Chicken Cacciatore and of course in about every Mexican dish. … Read more
It’s the last day of August, but summer isn’t over yet–and neither is summer’s bounty of produce. In fact, September is a banner time of year for produce. So it’s a great time to boost your vegetable intake and get ready for leaner days. This cooler is a fun way to get in more vegetables–it’s … Read more
Ever notice your body “talking to you” when there’s a change of seasons? Over the past couple weeks, as autumn has moved into Colorado, I’ve been receiving some pretty strong messages around giving my body a rest: eating a little more lightly, eating less. Of course, being someone who loves to eat, I’ve been fighting … Read more
How can limiting our choices actually make it easier to eat healthfully?
Ready to make the joyful discovery that less is more: less in the way of selections actually brings more interesting variety and nutritional depth to mealtimes. Find out how to start.
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.)
Could relish-making be the key for busy people who want nutritious meals without spending a lot of time in the kitchen? Time to move it from quaint and old-fashioned and into the category of vital skills for healthy eaters.
Problem: You’re having rice for dinner, again. Solution: Jazz up grains with seasonal garlic scapes.