Seasonal Eating
Zagat and Welch’s Taste the Harvest Guide
If you’re a fan of farm-to-table dining, going to the farmers market, and eating local and seasonal food, then you have to check out the new Zagat Taste the Harvest Guide: Where and How to Eat Fresh, Local, and Seasonal.
You know I am a fan of anything having to do with local and seasonal food and I love to dine out, so I was really excited when I got this guide in the mail. Welch’s, well-known for their concord grape juice, teamed up with Zagat, well-known for their guides filled with user-gen… read more »
Farm to Table Dining in Newport
A couple of weekends ago my husband and I went on a little pre-baby (or shall I say babies!) trip to Newport, Rhode Island. We were excited for a weekend of relaxation and seeing the beautiful mansions that we had always heard so much about. While we always seek out the best dining options wherever we travel, and we had heard of some good restaurants in Newport, we weren’t expecting the trip to be much of a culinary adventure. Lucky for us we were proven wrong! On our drive up to Newport we read about Ta… read more »
Apple Fruit Leather
With fall ending and the cold winter months approaching, I was wondering how I could use those few apple stragglers left from apple picking season. Instead of making an apple pie, I decided to make one of my favorite snacks — fruit leather! Fruit leather is a quick, easy snack and no matter what fruit you use it packs a lot of nutrients. Apples are a great source of fiber and vitamins A and C. Most fruit doesn’t require any added sugar when making fruit leather; however, if you have an especially tart fruit,… read more »
Pasta with Roasted Root Vegetables and Kale Pesto
A few weeks ago there was a recipe for Quinoa with Roasted Winter Vegetables and Pesto in the New York Times Recipes for Health section. My husband emailed it to me, which meant he clearly was interested in trying the recipe. I had a bounty of CSA vegetables that needed to be used, including a basket full of sweet potatoes (orange and purple), a bunch of kale, a rutabaga, and a small head of broccoli.
I figured I could modify the quinoa recipe to make my own version of this dish. I know people make pesto using… read more »
Recipe ReDux: Pumpkin Pancakes
This month’s Recipe ReDux theme is ”Fresh from the Pumpkin Patch.” ReDuxers were put to the challenge of coming up with healthier pumpkin recipes using fresh pumpkin, if possible. Funny that my recipe for last month’s ReDux was a revised version of pumpkin cream cheese when I couldn’t find any canned pumpkin at the supermarket! Fortunately I was able to find canned pumpkin this month (I should really thank my husband for that actually – he picked it up for me… read more »
Jessica’s New Book
75 recipes and activities for you and your child! Buy
We Can Cook by Jessica Fishman Levinson and Maja Pitamic. read more »
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