Looking to use those fresh vegetables and herbs from your garden? Or do you just need an easy summer side dish for your Labor Day barbecue? This cherry tomato and basil salad captures the essence of summer, and it’s so easy to make. Prepared in only five minutes, this refreshing salad is perfect served alongside a perfectly-grilled steak or a creative chicken dish….
Stuffed Baby Bell Peppers With Ground Beef and Couscous
Stuffed peppers are a great way to put the last harvest of your summer vegetables to use. Prepped in under an hour, this creative recipe packs baby bell peppers with couscous, seasoned ground beef and spinach for an appetizer or entree that the entire family will love. Whether you’re looking for a delicious appetizer or easy dinner dish,…
Chicken Tinga
Why I love this recipe: Versatile – Perfect for tostadas, tacos, burritos, enchiladas, or any of your favorite Mexican recipes. Delicious – The homemade sauce is quick to make, and bursting with bold flavor! Fresh – the sauce is made from fresh ingredients, and the final dish pairs perfectly with fresh lettuce, cilantro, and avocado served on top….
Recipe by Cherished Recipe, This Food Photographer and Podcaster Tells the Stories of People From Around the World
Food, according to Becky Hadeed, is nothing short of a daily miracle. The photographer and creator of “The Storied Recipe” podcast has long been fascinated by humanity’s relationship with it. “Food really speaks of God’s intimate love for us,” she said. “You go and you get this thing out of the ground, and it’s just…
Breaking Bread: Chris Shepherd Wants You to Make Your Community Your (Delicious) Classroom
For Chris Shepherd, the James Beard Award-winning chef and restaurateur, food is the ultimate icebreaker. “Food is the first thing that you can talk about,” he said. “You don’t have to get political. You don’t have to get religious. When it comes down to, ‘How did you cook this chicken?’ that’s a pretty simple thing…
Tomato Pie
Tomatoes are everywhere right now. You can find them available by the flat at farmers markets, piled high on grocery store shelves and ripe on the vine in your very own garden. The star summer produce pops up in bright reds, rich greens, yellows and oranges. But as summer fades to fall, the pressure to use up…
This Crostata Is Easy Peachy
By Gretchen McKay From Pittsburgh Post-Gazette It’s peach season. Time to pull out your rolling pin and celebrate the juicy stone fruit with the free-form pastry known as a crostata. Unlike a pie, which requires some fancy finger work and precision rolling, this flat, rustic summer dessert is a breeze to prepare. After a brief…
Homemade Spaghetti Sauce
Some days, It may be tempting to pop open a jar of store-bought spaghetti sauce, throw it over some noodles, and call it dinner. On those days, it just is what it is. That said, most spaghetti nights call for greater flavor and satisfaction than jarred spaghetti sauce can offer. There’s nothing like homemade spaghetti…
Ratatouille Brings Out the Best in Late Summer Produce
Best made in late summer using ripe vegetables, ratatouille is an iconic French Provençal stew of tomatoes, eggplant, zucchini, and bell peppers, slowly cooked together until creamy soft. While an uncomplicated recipe, making a good ratatouille does require a bit of time. Make this stovetop version on a weekend, and enjoy it throughout the week—ratatouille…
This Veggie Salad Supper Is Perfect for Late Summer
By Linda Gassenheimer From Tribune News Service When I see the markets filled with summer vegetables, I can’t wait to make them into a salad. To turn this salad into a vegetarian salad supper, I added some black beans, edamame and avocado. You can add your own combination of vegetables, using this recipe as a…
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