recipes

At our house, we know Summer is on the rise when our bananas brown before we have a chance to eat them. The good news is those too-ripe bananas are perfect for making healthified baked goods! This week I turned...

Yes, it may be after St. Patrick’s day, but Irish themed foods are always in season. Check out this yummy. six-ingredient, Vegan Irish Nacho Pie: Vegan Irish Nacho Pie recipe What you’ll need: Ingredients 2 large potatoes 1 package of...

If you’re looking for a post-workout snack (Hello, Broad Street runners & marathoners!) or just need something to help you power through that mid-morning slump, these granola bars are easy to make and packed with protein and fiber. Better yet, they’re...

Are you tired of half-used Thousand Islands bottles taking up room in your fridge? I have been living by this simple DIY salad dressing recipe for years, and it only requires a few household ingredients. By following this simple recipe,...

I love creating soups over the weekends to devour throughout the week. One of my many favorites (especially during the Fall season) is White Bean and Kale soup. I love this soup for 3 reasons: it’s healthy, easy & cheap (perfect for any budget).

I was recently looking for an easy side recipe to bring to a potluck and remembered this lovely summer recipe my mom frequently creates. Orzo salad is simple and refreshing. And the best part is that all the ingredients are effortlessly found at any CSA or farmers’ market. The dish is easy to prepare and open to interpretation and experimentation. If you’re having a hard time with an abundance of veggies, orzo salad can use all your leftover CSA vegetables. Find the recipe, after the jump!

Part of the excitement, anxiety and fear each week of a CSA is figuring out how to use all the veggies AND waste the least amount of food. Let's face it - I pay for the CSA veggies up front and Bennett Compost to take my scraps. I want to make the most of the fresh, local, organic and DELICIOUS produce that's delivered two blocks from my house on a weekly basis. I'm in my third season of Red Earth Farm's Summer CSA share with my BFF. We've scared off a few of our friends on veggie season explosions, but enjoy the process. And I think we enjoy humblebrag-complaining about how many veggies we have, too! So how did the week break down?

Need a healthy appetizer or snack? This flatbread uses foods in season that you can find at the Farmers Market, through this cold season. I went to Headhouse Square and picked up Birchhill Farms Blue cheese, red onions and a Romanesco cauliflower due to the sheer size of that monster veggie. I brought this cauliflower flatbread to Thanksgiving dinner as an appetizer and can confirm that it was family approved. The best part? It didn't take me super-long to whip together, and was less time consuming than the butternut squash flatbread I made. Cauliflower, Onion & Blue Cheese Flatbread Recipe, after the jump!

My favorite part of autumn CSA shares are all the squashes & pumpkins that are abundant. Besides amazing recipes like butternut squash risotto & gnocchi, soups and delish gourds, there's another hidden gem to savor: the seeds. It's so simple to make! Find out how, after the jump.