The best way to beat the frantic crush of the holidays? Plan as much as you can in advance. Take today’s recipe, for example: While I have no idea where I’ll be eating my Thanksgiving dinner — Am I hosting? Will we go to my parents’? — I can tell you for sure that this brown butter Brussels sprouts side dish will absolutely make an appearance on the table. Read more »
I know it’s trite, but isn’t it amazing how a slight shift of mindset can turn a frown upside down? Sure, the glass half-full approach to life is always a good thing, but I’ve found it to be especially so when I apply it to what goes down in my kitchen.
Take this baked oatmeal. I started out with the intention of making cakey oatmeal bars with an autumnal flair, using pumpkin spice, of course. So I was disappointed when the bars, although they cut cleanly enough, were too soft to survive a Tupperware container. It took a friend to recognize the delicious dish as a “baked oatmeal.” A-ha! Jackpot. Read more »
I mentioned recently to a friend that I’d put on a few pounds and intended to use soup to shed them. She replied, “Will that really fill you up?” I think she was picturing a clear broth with a few sad veggies floating around — so not what I meant. Read more »
This could be mental but I find organic ground beef to be much more flavorful than the conventional stuff. We eat it about once a week in my house, and while chili and stuffed peppers are all well and fine, I decided to take my beef hankerings in a different direction recently — and it paid off. Read more »
Although the market is already showcasing early apples and some pretty stellar butternut squash, my shopping bag will be full of corn and tomatoes till they’re good and gone. These summertime staples are not only delicious, they epitomize what we love most about summer living: that it’s easy.
So in a final salute to summer, let’s stave off the high-heat roasting for at least a few more weeks and soak up the fresh summer flavors while we can. This dish can be served warm, room-temp or cold, and tastes great with my other summertime staple, corn on the cob. Read more »
The concept of gluten-free diets has been a hot topic for years now, but I’ve never never needed to pay attention to it until recently. See, I’m a firm believer in the fact that going gluten-free is only something one needs to do out of medical necessity. It isn’t a weight-loss diet, so I’ve never seen the need to wade into the gluten-free waters. Besides, I’ve eaten pretty much the same way for at least the past 10 years.
But when my husband started eating gluten-free about a month ago in an attempt to alleviate the symptoms of an autoimmune disease, the cook in the family — i.e. me — had to change her wheat-loving ways — and quickly. Read more »
I’ve had many burgers, I’ve had many beers, and there’s still half a bag of kettle-cooked potato chips plaguing me in my pantry. Two people today told me they were ready for summer to end so they could get “back to routine,” and though my vote is for never-ending summer, I agree that my diet needs to get back on track — and quickly.
Salads and soups are my go-tos when I need to lighten up. And I know, grilled chicken and baby spinach are totally standard but with the simple additions of sweet pears and perfectly tangy blue cheese, this salad becomes a weeknight meal that literally brings a grin to my face all through dinner. This would work equally well for lunch as it does for dinner, or for company or for a simple party of two. And it’s the perfect meal to clean up your diet though it tastes like you’re still enjoying a summertime splurge.
Moderate alcohol intake can absolutely be a part of healthy lifestyle — and thank goodness for that, because summer barbeques wouldn’t be the same without a cold drink in hand. A light beer or a glass of wine is generally your best bet, whereas blended fruit cocktails can be loaded with sugar, clocking in upwards of 400 calories. But they’re also delicious. Can we keep the frozen fruit concoction but lose the guilt? I daresay we can.
This drink is bright, fresh, and comes just in time for summer peach season. With a small amount of honey, it’s just sweet enough, and while it is still on the sugary side, the calorie count isn’t out the roof. So give your blender a break from smoothies and get the party started — with a big dose of vitamin C to boot!
The colors of this recipe are like Christmas in July but the flavors are pure summertime. And with herb gardens generously yielding their bounty thanks to the buckets of rain we’ve been getting, jazzing up this basic pasta salad is a cinch.
Though this would be perfect as a side with basic grilled chicken or sausage, it’s high enough in protein (thanks to the cheese and beans) that you can bring the leftovers to work for a stand-alone lunch. And if you have a problem with gluten, not to worry: You can easily try this recipe with quinoa or brown rice instead of orzo. It’s highly customizable! Last thing before I get to the recipe: I’d like to apologize for mentioning Christmas — fear not, we’ve got tons of summertime left!
You might see this title and say to yourself, “Soup … in July?” But the amazing thing about cooking with seasonal produce is that the temperature doesn’t really matter. Whether you eat this soup hot or at room temperature, it’s simply bursting with the fresh, summery flavors of tender zucchini and fragrant basil. The lime juice lends a bit of interest and zip (not to mention lessens the need for salt), and as I poured myself a second bowl I secretly hoped my kids would turn up their little noses at the green color so I could save it all for my weekday lunches.