Carolyn Malcoun's Blog
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 raspberry-peach crisp with wild abandon. Have other summer favorites? This recipe is so versatile that you can make it with whatever fruit suits your fancy—just substitute 6 cups of sliced...read full post »
When it comes to ice cream, I’m what you might call a “goodie miner”—I dig out all of the chunks of yumminess and eat them first—so the more “stuff” in my ice cream, the better. Since I often feel that ice cream makers don’t add quite as many treats as I’d like, I’ve been known to take it upon myself to get the right ratio at home. I just buy some plain light ice cream, let it soften up for a few minutes, then stir in my own combination of nuts, fruit, chocolate or whatever suits my fancy that day. If this idea piques your fancy, here are some serving-size guidelines to follow, as well as a few of my favorite combinations to get you started.
Feeling inspired? Start with our homemade chocolate and...read full post »
I love summer. There’s just so much going on. Summer concerts in the park. Hikes and bike rides. Barbecues with friends. Trips to the ice cream stand.
What I don’t love, though, is the hit my bank account seems to take right about now. Rather than cutting back on summer fun, I put my grocery budget on a financial diet. All these recipes clock in at $3 or less per serving, so I can spend more money on those fun summer activities. Added bonus? Not a one takes more than 30 minutes to get on the table, so we can play outside to our hearts’ content.
Here's what's on my menu this week:
Don't Miss:...read full post »