I just love making salads and the possibilities are endless especially with all the seasonal produce coming in my CSA boxes and available at the Farmer’s Markets. Recently I had some beautiful haricot verts in my box and on the same day, I spotted a red daikon radish at our weekly market. SCORE!
So do you remember that pic I posted a while back with spiraled sweet potatoes? I wasn’t quite sure what I was going to do with all this deliousness you see here, but I believe it will become a new staple in our house😋.
Zucchini noodles are definitley a rage right now, and for good reason since everyone’s gardens are exploding with them. Just like many other summer squash fans, I am always looking for new recipes to create using this summer favorite!
Remember when I mentioned our summer has been a bit cruel this year? This week was no different! I don’t know about you, but heating up the kitchen for even 5 minutes isn’t very appealing to me and probably most of you.
“Do you have a favorite pre-race meal?” “Do you eat the same thing the night before a long run each week when you’re training?” For some reason, I was thinking about this as I was preparing this yummy pesto last night. I can’t say that I have a weekly ritual for my long runs or races, but after having this delicious pesto, I may have changed my mind.
Don’t you just love a simple creamy risotto? You’re going to love this light and tasty version I whipped up in my Instant Pot last week in a matter of minutes. Yep, no constant stirring.
“Did you know it is wild blueberry season again?” Well it is! “Do you remember my last delivery of wild blueberries?” My mom makes a mean Blueberry Pie so I am pretty sure you’ll want to read this post?