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Summer is synonymous with corn on the cob.  It’s most likely because from late June through early September, sweet corn is considered in season and plentiful throughout most of the country.  In the Mid-Atlantic states, we know to take advantage of this short season and enjoy this veggie’s fresh, sweet flavor while it lasts.  Though it’s perfectly delicious eaten alone–simply boil, roast, or grill it and eat straight off the cob, there are some terrific ways you can use fresh corn as well.


Chili Lime Grilled Corn Salad starts with grilled corn, which is then cut from the cob.  Add the corn to diced bell pepper, diced jalapeno pepper, minced scallion, and minced cilantro.  You’ll make a dressing with the juice of a lime, some chili powder, and a little salt and pepper.  A simple recipe, but one that’s packed with taste.

Courtesy of No Recipes


Fiesta Corn and Avocado Salsa is a great appetizer or snack idea.  Use cooked fresh corn, black beans, diced red onion, diced tomato, chopped avocado, chopped cilantro, olive oil, lime juice, minced garlic, cayenne pepper, salt, and pepper.  Mix all ingredients together and refrigerate for one hour.
Courtesy of Sally’s Baking Addiction


If you still prefer sweet corn on the cob, here is a recipe you’ve got to try.  Parmesan Chive Corn on the Cob puts a new twist to an old favorite.  You’ll need unsalted butter, parmesan cheese, and minced, fresh chives.  You can either grill or bake these in the oven.

Courtesy of Must Love Home


Get to your local farmer’s market or roadside stand and grab some sweet corn before the season’s over!  I’ll be back next Monday with a few recipes to help get your kids to eat healthier.


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“I scream, you scream, we all scream for ice cream.”  I think that old saying rings true any time of the year, but when the temps are rising above 90 degrees, what better way to cool down than a cup or cone of this favorite frozen treat?  July is National Ice Cream Month and I’m ready to celebrate by dedicating this week’s blog to ice cream! The only problem with indulging in ice cream is the traditional recipe comes with a lot of calories and fat. .  Thankfully, there are options that reduce the fat and calories without sacrificing the flavor.  And, an added bonus is some of these recipes are dairy free as well for those folks who are lactose intolerant.


Raspberry Coconut Ice Cream can be made in a speedy 5 minutes!  All you need is frozen raspberries, coconut milk, and maple syrup.  You’ll combine your ingredients in a blender and you can serve this ice cream immediately or store in the freezer for up to 2 weeks.  As a side note: Any frozen fruit such as strawberries, blueberries, or peaches can be substituted in place of the raspberries if you prefer.

raspberry coconut ice cream
Courtesy of Vegan Family Recipes


4-Ingredient Strawberry Banana Ice Cream is another simple recipe (only 171 calories per serving!) and one you can make using a food processor or blender.  Combine 2 sliced bananas, 1/2 cup frozen strawberries, 2 tablespoons heavy cream, and 1/2 teaspoon vanilla.  Blend until the consistency is like soft serve ice cream.  Transfer to a container and freeze for at least 3 hours.  Serve frozen with an ice cream scoop.

strawberry banana ice cream
Courtesy of Skinny Mom


Dairy Free Mango Ice Cream is another healthy option and one I really enjoy because of the sweet flavor of the mangos.  You’ll need 2 ripe mangos, seeds from a vanilla pod or 1/2 teaspoon of vanilla extract, 1 13.5 ounce can of coconut milk, and 1/4 cup maple syrup.  Chill the coconut milk ahead of time and then combine all ingredients in a blender and process until smooth. Pour the mixture into the base of an ice cream maker and freeze according to the manufacturer’s instructions.

Homemade mango ice cream with fresh mint in olive wood bowl, served on green textile napkin over wooden textured background.
Courtesy of Carrie on Living


I hope these recipes help you cool down this summer.  I’ll be back next week with a few ideas that feature sweet summer corn, one of the season’s most popular veggies.


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In my opinion, a great side dish can really make your meal.  As someone who loves veggies, I’ve collected many personal favorite recipes over the years.  In fact, there are very few vegetable dishes I don’t care for.  That said, there are a few recipes that everyone in my family really loves, so I wanted to share them with you as I feel they are true “crowd pleasers” as well as being nutritious.


Honey Roasted Cauliflower with Pine Nuts and Crispy Sage was the one way I was able to get everyone in my family eating (and loving!) cauliflower.  You’ll need a large head of fresh cauliflower, one quarter cup of fresh sage leaves (sometimes I omit this ingredient), one quarter cup pine nuts, 3 tablespoons extra virgin olive oil (and a little extra to drizzle on if you need it), 3 tablespoons honey, 2 or 3 garlic cloves minced (I use my garlic presser), and 1/2 teaspoon salt.  Arrange the cut up cauliflower on a baking pan or cookie sheet.  I cut up the cauliflower in bite sized pieces.  Combine the olive oil, salt, and honey in a bowl and whisk together.  Warm the honey so it whisks easier.  Drizzle over the cauliflower and then sprinkle the pine nuts and sage over everything.  Stir so that everything is coated.  You can do this in a large bowl if you so desire.  Bake at 400 degrees for 30-35 minutes and stir about 20 minutes into cooking.  You’ll love the way the honey and garlic combination of flavors works!

Courtesy of Food For My Family


Each summer there is always an abundance of summer squash.  This Squash Casserole is made with yellow squash and an added bonus is unlike many casseroles, no “layering” is involved–simply combine your ingredients and bake!  You’ll need between 5-7 yellow squash (depending on the size of squash you have), 1 chopped onion, 2-3 cloves garlic (minced), 1/4 cup butter, 2 eggs, 1/4 cup milk, 2 cups grated cheese (I used a reduced fat cheddar), 2 cups of cornflakes, a bit of salt and pepper to taste.  Cook your squash until it’s tender and drain out the extra water.  Place your squash in a bowl and then add the onion and garlic to the pot and saute until done.  Add to squash.  Add butter, milk, cheese, eggs, salt, and pepper to the squash combination and mix well.  Add the cornflakes at the end and stir in until blended.  Pour the contents into a greased casserole dish and bake at 375 degrees for 40 minutes until bubbly.

Courtesy of My Blessed Life


5-Ingredient Zucchini Fritters or as some people refer to them as zucchini pancakes, are a big favorite.  This recipe calls for grated zucchini, chopped scallion, flour (you can substitute Bisquick for a lighter fritter), eggs, and fry them in canola oil. Here’s my own tip–I also add some parmesan cheese to the recipe for extra flavor.  You can top these fritters with sour cream if you choose or eat them plain.

Courtesy of Just A Taste


If you love ice cream, you’ll want to check back next week.  I’ll have some delicious recipes that are healthy and guilt-free.


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Right about now you should be starting to reap the reward of those tomato plants you labored over back in the spring months.  Now through early fall, fresh tomatoes will be a plentiful staple at roadside stands and farmer’s markets.  Along with being one of the most flavorful veggies of the season, tomatoes are also one of the most nutritious.  They are low in fat, very low in sodium. cholesterol free, high in both Vitamins A and C, and a good source of potassium.  Slice tomatoes and add to your salad or sandwich, snack on fresh cherry or grape tomatoes, or layer a tomato with some fresh basil and mozzarella, then drizzle with a bit of balsamic vinegar for a delicious caprese salad.


In addition to the more frequent ways you can use fresh, summer tomatoes, I’ve pulled a few simple recipes together.  Fresh Tomato Basil Pasta with Lemon and Garlic is the perfect light summer meal.  Cooked penne pasta is combined with a fresh sauce made from chopped tomatoes, minced garlic, diced shallot, diced basil, lemon juice, olive oil, and salt to taste.

Courtesy of The Garden Grazer


Tomato Cucumber Salad with Poppyseed Dressing combines two summertime veggie favorites.  Your garden may also be overflowing with cucumbers right now and, if not, you can pick them up at the supermarket or local farmer’s market for next to nothing.  Dice your tomatoes and cucumbers and then combine olive oil, apple cider vinegar, sugar, plain Greek yogurt, ground mustard, garlic powder, a pinch of salt, and two teaspoons of poppyseeds for the dressing.

Courtesy of Five Heart Home


This Tomato Ricotta Phyllo Tart makes a great meatless meal.  Simply add a side salad and you’re set!  You’ll need 1 1/2 – 2 pounds of tomatoes and you can use different sizes (feel free to use an assortment of heirloom and grape or cherry in the mix), one roll (21 sheets) of phyllo dough, olive oil, ricotta cheese, chopped fresh basil, chopped fresh chives, lemon zest, salt and pepper to taste.  You’ll need to layer the phyllo dough, brushing with olive oil after each layer until stacked on a baking sheet.  Combine the cheese, basil, chives, lemon zest, salt, and pepper, and spread evenly on dough.  Top with sliced tomatoes and sprinkle a little more salt and pepper on top.  Bake at 400 degrees for 30 minutes.  You can serve the tart warm or at room temperature.

tomato tart
Courtesy of Girl Versus Dough


Have a great week and I’ll be back next Monday with my favorite veggie side dish recipes.


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