I start each Saturday morning at the local farmers’ market. I love the fresh produce, but I also love looking to see what is there and talking to the farmers about what they just harvested. Each week, from spring to fall, the seasons are revealed. The arugula and asparagus give way to peppers and peaches, and now, apples and pumpkins are just beginning to peek from the baskets. I love the timeless rhythm of the seasons. Right now, tomatoes of every size, shape and color are abundant and taste sweet and juicy, but I know, too soon, the really good ones will be gone. I have been slicing them for sandwiches, chopping for bruschetta, tossing in salads, and eating cherry tomatoes like popcorn. [Read more…]
I grew up falling in love with my mom’s cucumbers and vinegar. It was a tangy addition to many a summertime meal at my childhood home. After I married my husband, I discovered his family’s version of cucumbers and they were delicious too. He grew up with more of a sugar syrup-vinegar version while I grew up with onions and vinegar but no sugar. Either method is a winner in my book. After noshing on these crisp slices all summer long, it was time for a change.
I adapted a recipe that I had developed for the Kansas City Star’s Eating for Life column. I left out the red pepper flakes, added srircha sauce and increased the amount of pasta like pearls in order to please our teenager….voila! Perfect for summer lunches or to accompany burgers from the grill. This version may not be as healthy as the original recipe, but it works and my family will devour it without complaints and still reap the benefits of eating fresh vegetables. This works for me! [Read more…]
We invited friends over last weekend to celebrate Cinco de Mayo a bit early. Anytime we can share margaritas and Mexican food, then laugh and giggle is a good time in our book.
When I was planning the menu, I really did not want to serve traditional refried beans and rice with our fajitas. So many attending are watching their carb intake and I wanted everyone to have room for dessert. Banana Cream Pie seemed like a perfect ending to the spicy food. Kathy came to the rescue and suggested I serve a Black Bean salad. Great idea! So much better to offer fresh options then cheesy high carb fillers. [Read more…]
Studies show that we should eat 4 to 5 cups of fruits and vegetables each day. Are you on track? Some days are better than others in our busy lives but one thing is for sure, Grilled Vegetables are always a winner with my family. They rank as high as roasted vegetables on our vegetable likeness scale.
Select your favorite veggies and follow these suggestions from Better Homes & Gardens. The next step to guarantee no vegetable leftovers is to serve the grilled goodies with a favorite sauce such as the Miso Dressing that was featured in my recent article on the Kansas City Chow Town Blog or an ever popular standby round our dinner table, pesto. [Read more…]
I love maple syrup. Yes, I love it drizzled over pancakes and waffles—but I also love baking breads, muffins and cakes with it and glazing carrots, squash and ham with it. This time of year, when baking and roasting take over the kitchen, maple seems to be a natural for me. And, I do mean natural, for I am talking about the real deal—not the pseudo syrup. [Read more…]