If you’ve been reading this blog for awhile, you know that I like to freeze soups, fruit, and other goodies to have at the ready.
Fair food doesn’t necessarily have to be bad for you. It is possible to dine on healthy grub while at the Great Minnesota Get-Together. To check out salad-on-a-stick and other great options, check out the video report.
Getting started is sometimes the most difficult part of a cycle. Take this year’s growing season for example. It was so tough to get started, not for lack of trying, but for lack of warmth. Now that the temperatures have risen and the ground has enough (and sometimes too much) moisture, the familiar produce of our growing season has started to pop up in both fields and markets.
Recipe for Easy Mandarin Freekeh Salad from Bonnie Matthews
Last week I shared a delicious tri-colored salad on this blog that appears to be just in time for some 90-degree temperatures this week. It wasn’t anything fancy, just arugula, radicchio, and endive with an equally un-fancy dressing of red wine vinegar, olive oil, salt, and pepper.
With spring gatherings and summer picnics approaching quickly, I’m often on the hunt for something healthy and flavorful to bring to the party.
Recipe courtesy Rachael Perron, Kowalski’s
Before running to the store (or out to eat), I turned to what was left in my refrigerator and freezer. Finding a bag of spinach, leftover roasted tomatoes, and a tub of hummus, I decided on a salad.
Turkey, cornbread or stuffing? Choose your favorites from this array of classic Thanksgiving foods.
At this time every year, asparagus lovers in the Midwest cheer for the abundance of fresh asparagus.