Peach Cole Slaw

This week I’m doing my recipe early due to Memorial Day. Traditionally summer starts with Memorial Day. Wishing you all a day of safe time with family with a few moments remembering those who served our country. Now let’s talk about cole slaw.

Peaches are one of my favorite fruits.  Peaches are available from April to October.  Since Florida is a hot state, you probably think we don’t grow peaches.  Peaches do grow here in mostly the north part of the state.  Our peaches are available April and May. By June our markets are selling Georgia peaches.  No matter the state where they are grown, I just love fresh ripe peaches. I love them as my snack or dessert and also like adding them to many dishes.

 

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Lemon White Bean Hummus

There are two things I like to have in my refrigerator at all times – hummus and lemons.  Today I’m putting those two things together in a tasty hummus based on white beans, tahini, olive oil, and lemon juice.  I love fresh vegetables. I was lucky in my last food delivery that my carrots, celery, lettuce, grape tomatoes, and cucumbers were available.  I’ll enjoy them while I can. Read More

Blueberry Pomegranate Smoothie

When it’s hot, I really enjoy having a cold, frosty liquid breakfast like a great smoothie. Today we’re using two super foods, blueberries and pomegranate, to get lots of heart healthy antioxidants with a great taste. Add some Greek yogurt, milk, oats, honey, and cinnamon and you’re revved up the taste as well as the nutritional value of your drink. Read More

The Best Vegetarian Chili

It’s Lent and time for meatless meals, but this dish is really a spicy treat anytime of year. I’m really loving Muir Glen’s fire roasted tomatoes lately and am basing this dish on 3 cans of their crushed tomatoes.  Add peppers and chili with loads of beans and corn and you’re almost there. Today I’m trying vegetarian burger crumbles and with all the bright bold roasted tomato flavor it’s a winner. Adjust the spices to meet your family’s tastes. Need meat? Use low-fat beef or ground turkey.

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Creamy Basil Parmesan Tomato Soup

One of my favorite things is a delicious bowl of soup. I always like to start with a little saute of diced celery and carrots to start the base in today’s yummy soup. A generous amount of carrots and celery add an untraceable sweetness which balance the acidity of tomatoes. Combine with the onions and garlic to infuse the soup with irresistible multi-dimensional rich flavors.
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Broccoli Cauliflower Salad

Al Fresco Uncured Chicken Bacon has 70% less fat and 40% less sodium than pork bacon.  Now I’ve tried turkey bacon before and expected something similar. I stand corrected. Tasted like regular bacon with great flavor. It comes both uncooked and precooked and ready to use. Oh my I’m going to be experimenting with more ways to use it. If you’re interested in trying it, check out your zip code for stores that sell itThis is NOT a sponsored post.

 

 

I do love good food but I also love to eat healthy.   Today let’s talk about making a classic summer favorite that I’m sure everyone has had, Broccoli Cauliflower Salad. There are many variations to the classic recipe of fresh broccoli, cauliflower, onion, with lots of fried bacon and mayo (sometimes with sour cream too).  It is possible to make this dish with less fat, sugar, and sodium and still have great taste.  Last summer I shared Broccoli Cauliflower Salad with a creamy Greek Yogurt dressing which is a healthier invention with broccoli, carrots, peppers, onions, cauliflower, and dried cherries with nuts.

 

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Strawberry Spring Salad

It’s only a couple of weeks until Easter and Passover.  Whether you’re planning a holiday meal or just looking for ideas for dinner, it’s hard to beat a simple salad of fresh mixed lettuce and fresh strawberries.  Right now Florida spring strawberries are still in the markets. If you live in an area that doesn’t have good fresh strawberries in the local stores, pin this recipe for the summer when you can eat fresh local lettuce and strawberries.

 

 

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