Summer squash is abundant this time of year at farmers’ markets, grocery stores, and in CSA baskets, and it’s the star ingredient in this recipe for Spiralized Summer Squash and Pistachio Salad. It’s easy to make and filled with flavor thanks to a lemony dressing with basil and mint.
True confession: I do not like summer squash. I find it bland, watery, and, as my daughter would say, “meh!” However, I LOVE this salad. And I am not alone. I had two friends over for dinner the day I made this and they told me they also do not like summer squash. But, all they could do during dinner was go on and on about how much they loved this salad! The crunch and fresh flavors, not to mention the spaghetti-like shape, makes it fun for kids (even picky kids and adults) of all ages.
Until I was a member of a CSA (community supported agriculture) a decade ago I had never heard of a garlic scape. I’ve received scapes in my Farm Direct Coop CSA share several times and have always wanted to make garlic scape pesto. I love walnuts so decided to use them in my pesto along [more]
This fresh and flavorful summer salad is made with juicy peaches, luscious avocado, lemon zest and juice, olive oil, and chopped chives. Serve it as a side dish with grilled fish or chicken or just eat it straight up with a spoon! Tune in to this week’s Cooking with the Moms radio podcast to hear all [more]
Summer is here, which means a lot of us will be packing our swim suits and sunscreen and traveling to exciting destinations here at home and abroad. But plane rides, hotel rentals, and tickets to tourist attractions can add up quickly, especially when you add FOOD to the mix. Eating out three times a day [more]
This Asian Beef Bowl is made with lean ground beef and a flavor-filled sauce of reduced-sodium soy sauce, toasted sesame oil, ginger, a bit of brown sugar, and fresh mint and cilantro. Serve over brown rice, and top with sesame seeds, sugar snap peas, and sliced radishes for a fast, easy and nutrient-rich family dinner. [more]
Classic panzanella salad is made with tomatoes and chunks of stale (or toasted) bread. Other components include onion and fresh basil. I gave this tasty Tuscan salad a new and even more nutritious fix by adding some extras including mozzarella cheese, paper-thin slices of English cucumber and radishes, juicy diced watermelon, and mint. I left the [more]
2016 is the International Year of Pulses and what better way to celebrate than with a pulse-pairing recipe featuring nutrient dense California Avocados, lentils, and chickpeas. This recipe is vegetarian and perfect as a main dish or side salad. Lentils, chickpeas, dry beans, and dry peas are pulses. They are high in protein and fiber, inexpensive, [more]
If you love bowl meals as much as we do, then breakfast is the perfect time of day to satisfy your craving … with a smoothie bowl. For this Avocado Key Lime Pie Smoothie Bowl, we took Key Lime Pie and turned it from a decadent dessert into a spoonable drink. Vanilla yogurt and agave add [more]
Want to cut 500 calories per serving and lots of sugar from classic carrot cake? Give our healthy Carrot Cake Re-Mix a try. It’s made with wholesome ingredients like whole wheat flour, walnuts, carrots (of course!), and canned pumpkin with a vanilla Greek (or Skyr) yogurt frosting versus the usual sugar/cream cheese combo. And the portion [more]