A couple of weeks ago I received two small sweet dumpling squash from my CSA. I had never seen these cute squash before and I wasn’t quite sure how to prepare them (I had already roasted and mashed squash, and wanted to do something different). Over the weekend I read a delicious sounding recipe in Self magazine — Farro and…
One of my go-to places for healthy, creative, and (usually) seasonal recipes is the New York Times “Recipes for Health” section. Last week I got together with a couple of classmates to catch up and cook dinner. We chose a recipe from the Times section that included beets and beet greens. My friends did most of the cooking and decided…
The other day I shared with you a way to prepare spaghetti squash, one of the many winter squashes. I also received a kabocha squash from my CSA, and this time I wasn’t really sure what to do with it b/c I had never made it before! It sort of looked like a pumpkin (and in fact it is commonly…
Here’s a continuation of my CSA dinner recipes from last weekend. Roasting is one of my favorite ways to cook veggies when I don’t want them to go bad and have no specific recipe for them. You can roast pretty much any vegetable, although my favorites for roasting are asparagus, sweet potatoes, carrots, parsnip, and onions. So of course with…
We’re just a few days away from July 4th and that means it’s time to get the barbecue prepped and your fridge stocked with delicious eats for the holiday weekend! Before you go filling your grocery cart with traditional barbecue fare like potato salad, mayo-drenched cole slaw, hot dogs, and hamburgers, take a look at my nutritioulicious™ recipes geared specifically…
Last week I told you all about eggs in a guest post on the blog Around the Plate. As promised, here are some ways to enjoy eggs including a recipe for a nutritioulicious™ frittata! Eggs can be enjoyed in a variety of ways, including: Hard boiled Omelets — try spinach, tomato, and feta for a Greek twist or make a…
