Summer is in full swing and so are the squash plants in the garden. By now, most of us have an abundance of summer squash and all of our neighbors and friends have loads of squash as well.
What to do with all of the lovely summer squash fruit?
One way to utilize squash is to harvest and eat the flowers! Squash blossoms, generally used from the zucchini plant, are a delicacy that has been cooked for centuries by many different cultures.
Tofu. The very word instills disgust in the mouths of many omnivores, and even in some who abstain from meat products. And with good reason! Since the 1960s, the idea of “tofu” has been used in U.S. media to conjure up images of gross, weird, vegetarian and vegan food – in the collective psyche, it’s almost a four-letter word, one that’s practically synonymous with vegetarianism itself.
I have to admit: I didn’t think I missed banana pudding until I made this recipe.
I used to eat banana pudding periodically as a child – it wasn’t my favorite, but it made a regular appearance at buffets and church potlucks, so I was no snob to it, either. It was often simply vanilla pudding served with slices of bananas and those little vanilla wafers; occasionally it was “real” banana-flavored pudding. I’m pretty sure all of it was made with a little packet of gelatin, though. And that’s why (before this recipe) I hadn’t eaten it in years.
Have you ever thought about hosting a No Waste Dinner Party? Summertime is all about community…and a no-waste menu dinner party is a great way to celebrate Earth Day, or simply introduce your friends to the concept of sustainability! You can make it a fun, informative event without getting too lecture-y: plus, everyone is more receptive when they’re being fed! Use everyone’s happy mood to open up conversations about
Ahhh...strawberry rhubarb pie season. Or, have you ever tried a rhubarb apple pie? Perhaps you’ve seen delightfully dainty rhubarb tarts and pastries in the local café? Some towns around the U.S. love rhubarb so much that they host a rhubarb festival celebrating the unique late spring-early summer crop.
Do you have a hankering for a weekend breakfast that’s a little indulgent but still healthy, and also easy to put together? If so, shakshuka could do the trick nicely.
During the week I’m mostly all business, which means my breakfast will likely consist of presoaked oats or fruit, depending on the season. But on those mornings when I want to linger a little in the kitchen yet stop short of a culinary challenge, I turn to shakshuka.
Okay, so you just spent approximately $3 on a salad dressing at the grocery store. The problem? It's loaded with way too many unnecessary ingredients. Have you ever read the label on most salad dressings? They put everything from sugar (yes, you heard that right) to Calcium Disodium EDTA in it (to "protect freshness"). No thanks. I'm good. Instead, I like to make my own salad dressings at home. Here are eight DIY salad dressings that are actually healthy for you and require no unnatural sweeteners.
Eating fresh, organic, local produce is a great way to make sure you’re eating food that is at its nutritional peak. It’s also an excellent way to reduce your food’s carbon footprint. You can make your diet even more sustainable by doing things like choosing sustainable seafood options and
What do you think of when you hear the words “Fourth of July”? Most people think of fireworks, picnics, family, and, of course, food. Dishes like potato and pasta salads, burgers and hotdogs, fried chicken and corn-on-the-cob, and even strawberry shortcake can be a fun way to celebrate a once-a-year occasion, but most traditional dishes are full of processed grains, high in sugar, and saturated with dangerous hydrogenated oils and trans fats.
Nothing beats a nice summer BBQ with fresh, seasonal foods and good company. Even when you're not at a BBQ or special occasion, you can still bring in the bounty of summer with these four recipes. All of them incorporate in-season produce. I highly recommend going to the local farmers market and picking up the ingredients for these recipes from there, as it will enhance your dishes greatly.