Turn a favorite breakfast cereal into hearty, spiced muffins. Grated pear and tangy buttermilk keep these treats moist and flavorful. Make sure to use an organic Raisin Bran cereal.
This Pumpkin Lasagna is delicious, hearty, and the perfect fall dinner dish. Leftovers are excellent for weekend lunches.
Tender white beans give this soup rich texture and substance, while crisp apples add natural sweetness. Celery root, also known as celeriac, is the knobby, rough root of the celery plant. Once peeled, its flesh has a creamy white color and the bright herbaceous flavor of celery.
Nothing beats a bowl of hot cereal in the morning and using a slow cooker makes it easier than ever. You can make this breakfast vegan by replacing the honey with agave nectar.
Satisfy everyone at your table by serving a healthier version of a family favorite. For healthier meals, stock up on staples, such as cans or cartons of no-salt added lentils, beans, broth, and tomatoes.
The best oatmeal that I’ve ever had was the first time I stayed in the Lake District. It was the beginning of fall and there was a bit of a chill in the mornings. The woman who ran the small Inn was a very nice Northern England type who would get up very early every morning to get this oatmeal started. I can still taste it years later. Steel-cut oats are the secret ingredient for this unbelievable oatmeal. A bowlful served with maple syrup, cream, plump raisins, and walnuts can be the perfect start of the day. No wonder the Three Bears were so vexed when they came home to find their bowls empty!
Serve this dish either cold or at room temperature. Make sure not to overcook the asparagus. You’ll want the asparagus to be fork tender and firm.
As summer marches on, corn is one of the edible pleasures of the season. Summer corn is in abundance now and when corn is harvested, the natural sugars start to turn to starch. You will want to get the corn at its freshest to retain the milky juices in the kernels. It’s such a treat if you can find a farm stand where the corn has been harvested that morning.
Enjoy the harvest of corn this summer. I like to cook my corn on the grill, but remember that if you don’t have a grill then just use a grill pan. You can place corn on the grill over indirect heat with the husks intact or pulled back. Corn in the husks will take about twice the time to cook. You can also peel and remove the husks and wrap the ears in foil. One of the advantages of grilling corn in the husks is that when they’re ready to come off the grill and cool off a bit it makes shucking easier.
If you don’t have a grill then cook these zucchini in a grill pan. When I’m in my New York apartment I “grill” everything in my grill pan.
