Roasted Vegetable Pasta (Photo by Alice Henneman)
While I enjoy cooking, I like lingering over a meal of good-tasting food even more! When I received, my latest CSA box from Pekarek’s Produce, I was originally going to create some type of roasted tomato sauce with the cherry tomatoes. Roasting adds an extra layer of flavor to foods.
Then, I thought again … and decided why not roast the zucchini and yellow pepper also. And, only have to cook once to enjoy all of these foods.
And that’s what I did … it was so easy and so delicious! Here are the directions …
(Photo by Alice Henneman)
My latest CSA (Community Supported Agriculture) box courtesy of Pekarek’s Produce contained a large, luscious watermelon. What’s the best way to eat a watermelon that already looks and tastes great? Just slice it, bite into it and enjoy! Here are a few tips on selecting, storing and preparing a great-tasting watermelon …
Yummy Yellow Salsa (photo by Alice Henneman)
My latest CSA box (photo by Alice Henneman)
I was running short on time when I received my most recent CSA (Community Supported Agriculture) box from Pekarek’s Produce.
I decided to see if I could use almost all the produce in just one recipe as I was leaving town in a few days. I almost succeeded except for the eggplant and there was only so much of the habanero peppers and onion I could include in one salsa recipe.
It turned out a lovely yellow color. Here is how I made it ….
Posted in Fresh, Local Foods, recipes, Uncategorized
Tagged cantaloupe, Community supported agriculture, farmers market, habanero peppers, healthy cooking, nutrition, recipe, sweet corn
Photo by Alice Henneman
How did I quickly transform a blah zucchini recipe into a “winner for dinner?” Read on …
Photo by Alice Henneman
Locally grown cauliflower and onions are in season right now at farmers’ markets and in CSA boxes, gardens and some grocery stores. Here’s a quick, easy way to serve cauliflower that takes just 5 ingredients …
(This blog was created by guest blogger, Beth Menhusen, a dietetic student at the University of Nebraska-Lincoln. Beth also has her own Blog, bethtalksnutrition.weebly.com)
Most of us know that it’s super easy to grab a packaged granola bar on our way out the door, but did you know that you can quickly make your own? This recipe is loaded with nutrients, is cheaper, and has fewer preservatives!
- 1/2 cup grated carrot
- 1 cup honey
- 1 cup peanut butter
- 3.5 cups rolled oats
- 1/2 cup raisins
- 1/2 cup coconut
1. Preheat oven to 350 degrees.
2. Peel and grate the carrots. For a little extra money, you could buy a bag of carrot shreds and make this process even faster.
3. Measure your peanut butter and honey and mix together in a large sauce pan. Cook on low heat until melted.
4. Remove the pan from heat and turn off the burner.
5. Add oatmeal, raisins, carrots, and coconut to the saucepan. Stir well, and let it cool until you can safely touch it with your hands.
6. Put the mix into the baking and press firmly into the bottom.
7. Bake for 25 minutes and then cut into 24 square bars. If you want long rectangular bars like what you purchase at the store, then use a larger, thinner pan.
Recipe Source: Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education Network
Website Recipe, http://recipefinder.nal.usda.gov/recipes/granola-bars