Recipe by Anna Meyer (Gorman) – Children’s Program and Extra Helpings Administrator Latkes, probably the most well-known food served for the Jewish festival of Hanukkah, are what hash browns wish they could be. These crispy-on-the outside and fluffy-on-the-inside morsels of potato goodness can be enjoyed any time of year! They’re
Move over butternut–delicata squash is your best squash friend this Thanksgiving. Its small size and cylindrical shape mean it is incredibly easy to cut and prep, and here’s the best part: NO PEELING. When roasted, the skin softens enough that you won’t even notice it’s there, we promise. Ingredients: 1
Recipe provided by: Anna Meyer (Gorman) – Children’s Program and Extra Helpings Administrator Makes 1 small loaf (loaf should serve 4, but maybe make 2 loaves if you have big eaters in your house) Active time: 30 minutes Inactive time: 30-35 minutes Total time: about 1 hour For when you realize
Thanks to Anna Gorman, Child Programs and Extra Helpings Administrator for the recipe and photo Ingredients: 4 tbsp butter OR neutral oil 1 cup chopped onion 1 cup chopped celery 1/2 cup chopped carrot 1/3 cup flour 2-28 oz cans whole tomatoes, drained and chopped OR 2-28 oz cans diced
Late summer is prime time for the year’s best peaches, but don’t pigeonhole them as a dessert-only ingredient! While they may be perfect in pies or over ice cream, a ripe peach can also seriously elevate your main course. Spoon this salsa on your chicken, fish, steak, or tacos for
Recipe by Anna Gorman This St. Patrick’s Day, make all your dishes green with this vibrant chimichurri! It’s only four ingredients, comes together in minutes, and it improves nearly every dish it touches. Put it on meat, eggs, cooked vegetables, beans, potatoes…the possibilities are endless! As an added bonus, it’s
We can’t explain it, but in the last few years, Brussels sprouts seemingly went from being the most mocked vegetable to a trendy and flavorful cruciferous powerhouse. Here’s a delicious way to prepare Brussels sprouts for any skeptics still out there. It’s one of those hard-to-mess-up recipes that easily allows
We’ve seen a lot of zucchini come in and out of the warehouse this summer (in fact, over 220K lbs of squash has come through in the past year). Here’s one of our favorite ways to eat zucchini. Think of it like fried zucchini’s healthier cousin, offering lots of flavor
You can EASILY add personality and flavor to boring ol’ mayonnaise by transforming it into garlic aioli (pronounced “a-o-lee”)! There’s a good chance you already have the needed ingredients on hand to turn a GOOD meal into a GREAT one. Believe us, your taste buds will think it’s well worth
Why make sauerkraut instead of buying it? A) It’s tastes better than store-bought B) It’s easy C) It’s inexpensive D) Google all the reported health benefits of consuming sauerkraut, the list is long! Ready to get started? INGREDIENTS: 1 head of cabbage, cored and finely shredded 1 tablespoon sea salt (kosher
Here is an easy and delicious recipe for you to enjoy during the peak of the asparagus season. The simple sauce is a crowd pleaser and if you have more than 3-4 mouths to feed, it’s easy to double the amount. INGREDIENTS: 1 bunch of fresh washed asparagus Cooking spray
Best Carrot Soup by Haley Lindberg was created as part of her Girl Scout Gold Project. Ingredients: 12 large carrots, peeled, chopped 1 yellow or white onion, chopped 4 C. water or chicken broth 1 Tbsp. olive oil or butter 1 Tbsp. minced garlic 1 C. orange juice 1 Tbsp.
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