Carolyn Malcoun's Blog (Page 3)
I thought I had it good with my CSA midsummer, but the first weeks of September are truly a vegetable-lover’s gold mine.
Not only am I still getting perfect summer tomatoes, peppers and eggplant, but cooler-weather crops like beets and dark leafy greens are back in rotation too. Last week’s share added huge leaves of curly kale, Chioggia beets and some of the best carrots I’ve ever eaten to my larder.
I’m almost overwhelmed with the amount of vegetables spilling out of my fridge—but in a good way.
Here are EatingWell’s kale, beet and carrot recipes that I can’t wait to cook up—as well as a helpful hint on storing each if you need to.
...read full post »
No matter how hard I try to be organized, I’m always scrambling to get out the door in the morning.
There are lunches to make, school supplies to organize, the question of “Do I need to defrost anything for dinner?” to answer. I’m lucky if I gulp down some coffee, let alone eat breakfast. But I know if I skip my morning meal, I’ll be “hangry” by 10 a.m.
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To start the new school year off on the right foot, I’m trying something new.
I’m making breakfast ahead of time. I’m either cooking ahead over the weekend and tucking individual portions away in my freezer to reheat or whipping something up the night before.
Either way, I...read full post »
You may be done with summer veggies, but the days are still long and warm, so chances are good that your garden, CSA share or farmers’ market is still bursting with certain vegetables.
Cucumbers, zucchini and corn were on my CSA pickup this week. Again.
While I love cukes, zukes and corn, apparently after receiving them for several weeks in a row I’ve hit a culinary wall, since I still have stragglers in my fridge from as long as two weeks ago.
Even though I have a stack of old reliable recipes that I turn to for cooking these seasonal vegetables, at this point in the game I need some more interesting vegetable recipes.
For cooking inspiration, I searched through the EatingWell archive for zucchini, cucumber and corn recipes. In this vegetable-recipe roundup, I’ve also included some preserving tips, in case you just can’...read full post »
While you may not follow a Paleo or gluten-free diet, here’s a takeaway from both that will help get more veggies into your diet: use vegetables to wrap up your meal.
Bread, wraps and tortillas may be the first things you think of to “contain” sandwiches, tacos and more, but lettuce, dark leafy greens and cabbage do the trick just as well.
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Lettuce for Lunch Wraps
Different types of lettuce work best for different purposes. For instance, tender...
I love pie, particularly ones bursting with summer fruit, but I rarely have the time to make one. That means pie is more of a special-occasion dessert—unless someone’s made it for me. But I found a dessert that satisfies my craving for pie with a lot less fuss: a luscious fruit crisp topped with nutty streusel.
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At this time of year, Pennsylvania peaches have started creeping their way into local farmstands, while the local berry farm has put out its raspberry sign—and that’s enough to inspire me to make Peach-Raspberry Crisp with wild abandon.
Have other favorite summer fruits? This recipe is so versatile that you can make it with whatever fruit suits your fancy—...read full post »