In the summers, I try to keep my cooking as simple and cool as possible. During this time of year, we eat a lot of raw fruits and vegetables and salads. This salad is delicious, simple and totally versatile so you can use ingredients that you have on hand. I paired broccoli with peanuts but cashews or sunflower seeds would be fantastic too.
When I was a child, we showed horses. Some of the fondest memories of my life were during this time. Believe it or not, this recipe was inspired by these fond horsey memories. I remember going to the Quarter Horse Youth World Show in Fort Worth and ordering these HUGE, loaded baked potatoes. As memory serves, you could top them with whatever incredible topping you wanted. I would load it up with bacon and cheese (of course) and broccoli. Amazing! Continue reading “Pumped up Broccoli Cheese Soup”
When I saw the California blend of veggies (carrots, cauliflower and broccoli) sitting In the refrigerator, I knew it had to become a beautiful soup. I kept remembering a soup from my childhood called Normandy blend soup. I remember it having big chunks of the California blend of veggies, and a velvety cheesy base. I searched for a recipe but never found one, so I decided to give it a try without one.
Continue reading “Sunny California Blend Cheese Soup”
Roasting is typically my go-to way to cook up veggies. It is such an easy, versatile cooking method that I will do it several times per week. I just toss almost any chopped vegetables with olive oil and seasonings then stick it in the oven. This is an absolute win in my world. Continue reading “Pan-Roasted Broccoli with Romano”
The Asian pack has always been one of my favorites! I love to make up large batches of egg rolls and wontons ( some fried and some raw to use for wonton soup) and stock my freezer. Who doesn’t love a wok full of colorful stir fry? Continue reading “Summer Asian Slaw”
One of the things that happens the night before Basket Day is using up the remnants of whatever is left in the veggie drawer in the fridge. One of the easiest things to do (and currently one of our favorites) is to go Indian – with a veggie tikka masala.
Continue reading “Vegetable Tikka Masala”
It’s Friday night. You’re exhausted. You’ve made your contribution for a Bountiful Basket this week, but there is still a week-old (or two-week old, let’s be honest) head of broccoli (or bunch of asparagus, sack of potatoes, head of cauliflower, etc.) in the fridge staring you down, begging to be used. Continue reading “Cream of _______ Soup Blueprint”
All I can say is that I am totally in love with the new California Blend pack that BBFC has been offering. If you haven’t seen one of these packs yet, you will be shocked and amazed and the size of the veggies in them! Holy Carrots Bugs Bunny, that cauliflower is as big as my head! Seriously, these packs are amazing and super easy to process to make into your own healthy blend packs for the freezer. I was blessed with a Food Saver this last Christmas but you don’t need one to make and freeze your own packs. Continue reading “California Blend Packs for the Freezer”
Most days, I look in the mirror and don’t even recognize this person I have become. I look at the old me and the person I am now and feel like they are 2 separate yet equally important parts of me. That old version showed me what I didn’t want to be. And this new one…well, this is a whole new adventure! Continue reading “Broccoli Bites”
I really need a protein rich breakfast to get my day started. One of the easiest and healthiest protein breakfasts is for me to scramble up some eggs. This is a great recipe to use up a variety of vegetables and it is fast so it is perfect for weekday mornings. I will pretty much use whatever I have on hand but some of my favorites are tomatoes, spinach, kale, onion, broccoli, carrots, summer squash, zucchini, herbs, leeks, and potatoes. Continue reading “Veggie scramble”