Try this simple and delectable blueberry treat as a dessert this summer or all year round. You can use either quick frozen berries that whip up into a soup in minutes or fresh‐from‐the‐market berries that have been refrigerated for about an hour. Either way, you’ll soon be singing the happy blues for blueberry soup.
Have this delicious salad recipe to get the year off to a healthy start. By filling at least 2/3 of your plate with plant foods and 1/3 or less with animal protein, you’ll create meals that lower you risk for cancer and other chronic diseases and manage your weight, at the same time.
Try this quick and simple fall salad composed of farmer’s market Anjou or Bartlett pears. Pair it with white cheddar cheese and toasted pecans (or change it up with Parmesan cheese and toasted pine nuts or Stilton cheese with toasted walnuts). You are in for a treat that will dazzle your senses.
August is the month in the Chicagoland area to take advantage of the great foods available at local farmer’s markets. Support your local farmers, eat foods picked at perfection, sharpen your knife and enjoy this versatile, simple vegetable dish. Be creative and add any veggies you love to eat. Breakfast, lunch or dinner, this dish is a pleaser.
Try these tasty morsels and get a good dose of Vitamins A, C, folic acid, calcium and iron – a veritable powerhouse of good for you nutrients!
Choose richly colored, relatively small bunches of kale, avoiding any limp or yellowing leaves. Store in the coldest section of your refrigerator for no longer than 2 to 3 days. Remove the tough, center stalk before use.
Who knew a root could taste so good! This recipe is a delicious, simple way to get your Vitamins A and C, fiber and potassium all wrapped into one side dish. Purchase the darker, thicker skinned variety of sweet potato that is small to medium sized with smooth, unbrused skin. Store raw potatoes in a cool, dark place – do not refrigerate.
This rustic fruit tart is the perfect vehicle for ripe summer blueberries and peaches. The crust is free form—it just gets folded over the filling and then baked. Serve warm with a scoop of vanilla ice cream or a dollop of crème fraîche.