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Simple Summer Macaroni Salad
Ingredients:
1 box of noodles, (large elbows)
1 cup chopped red bell pepper
1 cup diced celery
1 diced red onion
½ cup diced pickles (bread and butter style)
1...
6 ideas for gardening with kids
As spring approaches, think about making your garden, or at least a portion of it, kid-friendly.
What we’re reading: 10/28
This week we're reading about the best leftovers, how to make a do-it-yourself cake costume, a fine art photographer who makes unique creations out of food and more.
Ask Jen about pasta
Isn't it ironic: last week we dove cannon-ball style into the world of gluten-free eating, and this week we're doing a complete 180° turn and eating pasta.
How to eat seasonally this fall
This fall, take advantage of the season’s variety of fresh fruits and vegetables.
Ask Jen about what to do with too many tomatoes
Have more tomatoes than you can handle? Jen recommends several ways to use 'em up, plus she offers a vegetable recipe you're sure to love.
Grilled Vegetable Napoleon
Ingredients
1 Tbsp Olive Oil
2 Tbsp Balsamic Vinegar
¼ tsp ground black pepper
1 medium zucchini, sliced lengthwise into 4 slices
1 medium yellow squash, sliced lengthwise into...
Roasted Ratatouille
Ingredients:
5 to 6 cups of cubed summer vegetables (eggplant, zucchini, green pepper, tomatoes)
Olive oil
1-2 cloves garlic
2-3 sprigs rosemary
5-6 sprigs thyme
Salt and Pepper
Directions:
reheat the oven...
What we’re reading: 7/29
This week we're reading about food books to add to your reading list, a downloadable taco emoji, National Sneak Some Zucchini onto your Neighbor's Porch Day and more.
Mediterranean Orange Orzo Risotto
Ingredients:
3 tablespoons butter, divided
1 medium zucchini, chopped
1 medium onion, chopped
1 small red bell pepper, chopped
3-4 cloves garlic, minced
2 teaspoons Italian herbs
Salt and pepper,...
