The weather has cooled down to the point that it is officially soup season in my house. And along with the cooler weather comes the beautiful fall harvest. Apples, kale, spinach, cauliflower and a variety of squashes are at their peak right now, so take full advantage of your farmers market and grab some fall produce to make some soul-soothing soup.
Soup is nature’s comfort food. It is also a go-to when you’re sick with the cold or flu. But there are many other reasons to make, eat and enjoy soups.
Continue reading “Dinner Tonight: 10 Excellent Reasons to Eat More Soup”
Is there anything better than a warm tomato picked from your garden? Okay, maybe there are a few things, but when you are biting into this ripe red fruit, or cutting a thick, juicy slab to put on your favorite piece of toast, it’s hard to think of what they may be.
Two of summer’s great pickings come together for this delicious blueberry cornbread. This fun twist on regular cornbread uses fresh blueberries and corn-off-the-cob, and makes a perfect addition to any barbecue, picnic or at-home summer meal. Blueberries add a burst of fresh berry flavor to cornbread, making each bite that much more satisfying. 
Huevos rancheros or “rancher’s eggs” is a classic Mexican breakfast. Fried eggs are nested in a bed of refried beans, sour cream and salsa and served atop a warm tortilla. This recipe takes this classic brunch food and gives it a healthy and vegan twist!
A bite into the perfectly ripe peach and having the juice drip down your chin can be one of summer’s sweetest treats. Farmers markets are overflowing with summer produce and, like me, you may be tempted to buy a couple of baskets of peaches because they are just that good. But in case you can’t eat them all before they over-ripen, there are ways that you can enjoy this beautiful fruit in many other dishes, in their simplest form – such as this peachy bean salad. 
