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Microgreens are young greens, harvested just 10–14 days after germination, at the cotyledon stage—when the plant has produced its first two leaves. This fresh and nutrient-packed microgreen salad is a quick, light, and beautiful addition to any meal!
As we move into spring and summer, our bodies begin to crave lighter, more refreshing foods that reflect the energy of the season. Learn how to shift your meals and discover which ingredients help you feel more vibrant, nourished, and aligned with nature.
As parents of three children—and a pediatrician and nutrition counselor—we’ve learned that the right cooking method can turn vegetables into a kid-approved favorite. This oven-roasted broccoli recipe transforms simple florets into a delicious dish with crispy, golden edges and a tender, flavorful center.
Every holiday table needs something green — and this is one of those side dishes that’s both classic and refreshing. These green beans are tender-crisp, lightly coated with olive oil and lemon, and topped with golden toasted almonds for a touch of crunch. What I love...
This recipe combines two classic simple summer salads: cold potato salad and egg salad. I started making this dish many years ago from a recipe that a friend passed on to me. Over the years it has changed and simplified a bit but it remains a staple in our home during...
Simple, naturally sweet, and beautifully caramelized, these Roasted Delicata Squash Half Moons are one of our favorite easy holiday sides. With just olive oil, salt, and a touch of cinnamon, delicata squash transforms into a tender, golden dish that pairs perfectly with any festive meal.
Latke is the Yiddish word for “pancake.” It is a Chanukah tradition to serve latkes, which are basically grated potato pancakes fried in oil, to celebrate the Chanukah miracle—that a small amount of oil burned for eight consecutive days. Latkes are my favorite holiday...
Somehow we lucked out with kale. All three of our kids have liked it since they were young. I suspect growing up in Boulder might have had something to do with it! While they have always liked kale, it's no surprise that they like it BEST when it is crispy. When...
I love the late summer harvesting of carrots! This is the first summer that we didn't have a garden (we got too busy moving back home after our remodel to plant in time!) but we have been buying bunches of carrots at the Farmers Market and Whole Foods for most of the...
Have you ever eaten jicama? It is a large round Mexican tuber with a bark-like skin on the outside. Although it doesn't look like much from its exterior, below the skin jicama is a white vegetable that is mild, juicy, and crunchy. When our kids were hesitant, Debbie...
Crispy on the outside and tender on the inside, these Zucchini Cornmeal Fritters are a delicious way to make the most of summer zucchini.
When you call something a "salad", most people think about leafy greens, tomatoes, cucumbers, and carrots drizzled with some yummy dressing. Everyone reading this blog has certainly eaten a salad! However, for many people, grain salads may still be unfamiliar. To me,...