Zucchini are plentiful and in season late May through August. We’ve been getting our fill of them in our home — AKA “The Senior Center” — because they’re readily available at the market and they make a quick and easy side to prepare at meal time. Last summer I loved pan searing zucchini whole and serving them with whipped lemon ricotta and feta, but this season I’m finding myself drawn to combinations of sweet and savory flavors, the use of a lot more herbs and a lot of garlic — of course.
Read MoreSalmon is an easy weeknight meal that provides protein and heart and brain healthy OMEGA-3 fatty acids. It’s a powerful food that bakes in the oven in minutes. It’s one of those “no excuses” meals when it comes to cooking. This super simple salmon is made with a marinade that doubles as a vinaigrette for salads or steamed vegetables.
Read MoreWhen I was kid I spent a lot of time sleeping at friends homes. Between my moms schedule; one that required taking my brother to the hospital a few days a week, and dads late nights truck driving - memories of food that I built outside of my family home have stayed in my heart and still give me comfort today. I loved sleeping over Antoinette’s and it wasn’t just because she had two older brothers that were handsome
Read MoreThis fruity oatmeal bake came about because I want a good, warming breakfast in the morning without relying on eggs or having to start from scratch to make something in the AM. Staring into the depths of my freezer I questioned when I’d make a smoothie again and honestly answered myself with a “no time soon.” In the colder months I’m way less about smoothies and more about comfort.
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