The following post was written by nutritioulicious™ intern Megan Kian
Imagine entering the rustic home of a small Italian family. This is exactly how I felt when I was seated at my table at Il Buco on Bond Street in New York just last week. The dim lights, the cozy atmosphere, and the rows of handmade pottery created the perfect ambiance for an Italian dinner. … read more »
I love oatmeal for breakfast. As soon as the cold weather hits, I am all about warm, comforting foods, and oatmeal is definitely one of them. When I was younger, I didn’t have the healthiest diet and I ate sugary packets of oatmeal (my fave: Maple & Brown Sugar). As I got older and started to enjoy the natural flavor…
The following post was written by nutritioulicious™ intern Jo Bartell As the fall sets in, I start to crave squash (well, I always crave squash), and I love that so many varieties of winter squash are at the farmers market, the grocery store, and in all the cooking magazines! One pretty and yummy winter squash that I sometimes forget about…
Over the past few weeks I have been busy making soups and stews using CSA ingredients, and today I have the final soup recipe (for now!)! Last year I posted my recipe for a more traditional version of butternut squash soup, and while I don’t like to post two of the same recipe, I came across a different one that…
Some of the recent CSA ingredients I have received include sweet potatoes, collard greens, Swiss chard, and butternut squash. So don’t be surprised when these foods are the stars of the next few recipes I post! The first one up is a curry that I made using sweet potatoes and collard greens. I found a Cooking Light recipe from 1999…
Tomatoes are at their prime right now, and every week I’ve been getting lots of them from my CSA — cherry tomatoes, heirloom tomatoes, plum tomatoes, beefsteak tomatoes — you name it, I’ve got it! Besides popping the cherry ones into my mouth straight from the box and adding them to salads, I’ve been trying to use the tomatoes in…
Summer squash is still in season and if you’re like me and still getting a bunch from your local farmers market or CSA, you may be tired of grilling or sautéing it! Last week I decided to do something different with my yellow summer squash: make muffins! While I love to cook, I rarely bake, as you can see by…
Tomorrow night is the start of Yom Kippur, the Jewish Day of Atonement, a day of fasting, praying, and repenting for the past year’s sins. Throughout the year there are many lesser known fast days, but this one is the biggie for all Jews — it’s a 25 hour period of no eating or drinking. Whether you fast on this…
Last week was the celebration of the Jewish new year, Rosh Hashanah. As I mentioned around this time last year, one of the traditions of the holiday is to enjoy a new fruit. Last year I brought my family two fruits that were new to us: the rambutan and mamey sapote. It’s not so easy to find a new fruit…
Labor Day weekend is right around the corner and that unfortunately means it’s the official end of summer. Hopefully the weather will be nice and you can enjoy a few more BBQs and delicious summer fruits and vegetables. One side dish that I made a few times this summer is coleslaw. When I was younger (before I was a dietitian),…
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…
