An explosion in natural color, this food is almost too pretty to eat! Packed with vitamins and antioxidants, and brimming with flavor is my Citrus, Beet & Fennel Salad. Adapted from Bon Appetit, it is a salad to delight your senses. Simple to prepare, and can be done in stages. I roasted the beets a day ahead; cooled, peeled and sliced them to store in the refrigerator overnight. … Read more Food That is Almost Too Pretty to Eat!
Seldom do I complete a recipe almost exactly as it was written, but this one was so perfect that I made it as is. I found it at Kim’s Healthy Eats and the recipe is for Rosemary Sweet Potato Stackers. It is the easiest preparation possible and creates a cute, single portion stack of caramelized goodness! To make the stacks you need a muffin tin. … Read more Easy & Amazing – Sweet Potato Stacks!
I wanted to try a new recipe using my Talley Farms Fresh Harvest CSA sweet potatoes and I came across a recipe from Inspiralized that had been adapted from Food Network to incorporate spiralized sweet potatoes. It creates a simple Mediterranean vegetable feast and was a perfect use for them! Roasted Fennel with Sweet Potato Noodles, Charred Tomatoes, Olives and Pecorino. I love roasted … Read more A Simple Mediterranean Vegetable Feast!
I am in love with the purple and orange carrots that I get from my Talley Farms CSA Box. Their flavor is outstanding, they are incredibly fresh tasting and their colors add a beautiful touch to everything I make with them. I’ve eaten them in soups, salads, savory dishes, desserts and now I made them in a fantastic sweet glazed side dish. It was quick and … Read more A Jack Daniels Glaze Makes These Farm Fresh Carrots Sensational!
Brussels Sprouts are such a wonderful vegetable! They suffered from serious dislike for so many years and are finally getting their due appreciation. I continue to fill my cooking repertoire with new ways to serve them. This recipe happens to be one of my all time favorites and was voted one of the best items at our recent “Red Barn Kitchen – Thanksgiving Culinary Boot Camp“ … Read more Another Incredible Brussels Sprouts Recipe!
When I saw these cute little Orange Peppers in my Talley Farms CSA box, I was intrigued. On their box – fun facts letter, they said they grew them by mistake but were glad they did. And so am I! These little peppers make the best soup ever! I wanted to use them in a soup that incorporated Mediterranean flavors to pair with a menu … Read more A Talley Mistake Makes the Best Soup Ever!
Believe it or not, I had never cooked Spaghetti Squash before and always wondered what it was like. I received one in my CSA box along with a bunch of black Lacinto kale. (also known as Tuscan or Dinosaur kale) I thought they might compliment each other well, so I searched for a recipe that combined the two and sure enough, I found a recipe that created a … Read more A Great Combo with Spaghetti Squash and Kale
One of the best new discoveries I’ve made is Padron Peppers. They are so delicious and simple to prepare, it’s easy to get stuck serving them the same way over and over. However, the fickle side of me just won’t allow that, so I had to start getting versatile with padron peppers! Padron Peppers are small peppers (about 5 cm long), with a color ranging from bright green … Read more Getting Versatile with Padron Peppers!
I am a huge fan of HUMMUS and pretty much like almost any flavor and kind, but nothing compares to making it yourself. It’s really amazing how quick and simple it is. Honestly, homemade hummus is so easy and delicious to make, there’s no reason not to try it yourself! The Flavor Choice is Yours! The best part about homemade hummus is that you can flavor it … Read more Homemade Hummus; so easy and delicious!
For tonights dinner, I searched the refrigerator and found some ears of fresh corn and a half roasted chicken so I decided to create a Chicken Pot Pie with Polenta. I used the vegetables I had on hand, carrots, green onion and sweet baby peppers along with the leftover chicken and some frozen peas to make a base for the pie. Instead of a crust I decided … Read more My weeknight concoction – Chicken Pot Pie with Polenta