Oven-Roasted Stuffed Squash Blossoms

Oven roasting the squash blossoms, instead of frying, makes this a nice light summer dish. I’m lucky that my favorite grower at the farmer’s market is growing a squash variety just for its blossoms.  If you have them in your garden, pick your squash blossoms early in the day, and store in the fridge until ready to use.  Be sure to use the day you pick them as they have a short life.  They can be served as an appetizer, a breakfast dish, or lunch dish.  I’m eating mine with a green salad for lunch.  They’re versatile.

 

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Easy Blackberry Jam With Chia

Eating colorful berries is good for us. The dark color in blackberries makes them stand out in fruit salads and desserts, but it also indicates a high concentration of antioxidants. Research suggests that their vitamin content may help reduce your risk of heart problems, periodontal disease and age-related decline in motor and cognitive function. Blackberries are low in calories, virtually fat-free, high in fiber and rich in nutrients, making them a good choice for anyone trying to maintain or lose weight in a nutritious manner.

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