Category Archives: recipes

Easy Skillet Cooked Cabbage

Skillet Cooked Cabbage Recipe

Easy Skillet Cooked Cabbage (Photo by Alice Henneman)

Skillet Cooked Cabbage is now one of my favorite go-to recipes for preparing cabbage. While eating a whole head of cabbage made into a slaw can seem daunting, the more compact nature of cooked cabbage makes for an easy meal for 4 people.

A whole cabbage head will keep in your refrigerator for up to 2 weeks. It can be among the last of the fresh produce from a CSA (Community Supported Agriculture) box, farmers market, garden or store that you prepare. This cabbage was left over from my CSA box from last week.

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Dill Cucumber Sauce

Dill Cucumber Sauce recipe

Dill Cucumber Sauce (photo by Alice Henneman)

Cucumber Dill Sauce on salmon

Try Dill Cucumber Sauce on salmon (photo by Alice Henneman)

Dill Cucumber Sauce is delicious served with fish and is a great way to use summer’s abundant supply of cucumbers. It is especially tasty with salmon. Or, use it for a vegetable dip or a topping for baked potatoes. Nonfat Greek yogurt adds calcium and helps keep the calories down.

This was the perfect recipe to use for the last of the cucumbers I received in my CSA box from my farmer, Pekarek’s Produce. It is one of my husband’s favorite recipes. He’ll eat any of the remaining sauce straight from the serving dish!

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Clean out the Fridge before Leaving Town Chopped Salad

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I’m leaving town for a few days and didn’t want any of the foods I’ve been receiving from my farmer, Pekerek’s Produce, to go to waste. I described in more detail how to make a chopped salad in an earlier post. Basically, you chop up some veggies into about the same size pieces, unless they’re already small like sweet corn kernels or peas; then toss with your favorite salad dressing. I decided to see if this might be the solution for using most of my remaining vegetables. My husband gave it a thumbs up … it was definitely a tasty solution!

Guess the number and kind of vegetables that went into my salad ….

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Salad with Pan-Roasted Corn

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Photo by Alice Henneman

Pan-roasted sweet corn adds texture, color and taste to salads. Here is an easy way to make it …

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Pasta and Broccoli

Pasta and Broccoli recipe

Photo by Alice Henneman

When I make pasta, I like to add lots of veggies so at least 1/3 to 1/2 the pasta contains vegetables. This Pasta and Broccoli recipe is a quick and delicious way to add some green goodness to your pasta.

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Cabbage, Potatoes and Cheese Skillet Casserole

Cabbage, potatoes and cheese skillet casserole recipe

Photo by Alice Henneman

I was intrigued by this recipe I found on USDA’s “What’s cooking? USDA Mixing Bowl“. And, decided to try it with the local, seasonal foods I had on hand this week: Cabbage, potatoes and onions. The recipe said it made 5 servings; however, there were just two of us. We ended up eating every bit of it at one meal … there was something about the flavor that was tasty yet a comfort food type of feeling. Maybe it was the melted cheese and walnuts on top?

Try it and see what you think … the recipe follows.

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Everything but the Kitchen Sink Chopped Salad

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Chopped salad made with fresh veggies left in my fridge (Photo by Alice Henneman)

Sometimes you’re left with a “bit of this” and a “little of that” of fresh produce in your fridge. What to do?

To the rescue … a chopped salad! I made mine with tomatoes, lettuce, cabbage and green bell peppers. Here’s what I did plus some more ideas for chopped salads …

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4-Ingredient Guacamole with Tomato

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Fresh from the farm or garden, tomatoes are one of my favorite summer foods. My husband and I especially enjoy them in this 4-ingredient guacamole recipe I created. I’m always smiling when I get some tomatoes in my CSA Box from my farmer, Pekarek’s Produce!

(NOTE: If you’ve been following my blog, you’ll have noticed I reduce recipes to the simplest procedures and shortest list of ingredients that still yield delicious, nutritious results to help you eat healthy every day. You’ll see in my photos how these recipes look when served in everyday dishes without any fancy trimmings.)

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Cabbage, Tomato and Corn Salad

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Cabbage, Tomato and Corn Salad (Photo by Alice Henneman)

Cabbage, Tomato and Corn Salad is a recipe inspiration that came to me when I looked at the foods in this week’s Community Supported Agriculture (CSA) box from my farmer, Pekarek’s Produce that included these foods. Though this recipe makes 4 side-salad servings, my husband and I liked it so well, we ate the whole thing for lunch.(These foods would also be currently growing in gardens and available at farmers markets.)

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Cooking Local, Seasonal Foods – Week 3

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Week 3 CSA basket (Photo by Alice Henneman)

What shall I cook this coming week from my Community Supported Agriculture (CSA) box?

Check my blog through the coming days to discover what my husband and I will be eating! The recipes I offer are made with as few ingredients as possible and ones you probably have in your home. Plus, I’ll give you tips for making tastier recipes and how to care for your produce.  For starters, here’s a video showing how to make Roasted Tomatoes from my Extension College Joanne Kinsey, Rutgers Cooperative Extension, followed by a link for downloading the recipe. Continue reading