As other parts of the country are celebrating “Sweater Weather”, this time of the year in Arizona continues to celebrate “Sunshine and Shorts Weather”. I am not alone, being new to Arizona loving this time of year after spending my first summer here. We moved here from Utah a year ago, so it’s only appropriate to continue to pay homage to the cooing temps this time of year in Arizona,…
I love the Fall season packed with cinnamon, nutmeg, cloves, and pumpkin spices! The air smells good and spirits are high. I can’t think of anything cozier and more classic than an apple crisp. I created this recipe with the idea of cutting down the sugar and increasing good-for-you nutrients! I reduced the amount of brown sugar and butter, then increased the amount of nuts, oats, and added flaxseeds. You…
Living in Arizona, I’m always trying to think of creative ways to eat cold foods with it being so hot outside. Utilizing cucumbers, I created a familiar cucumber salad, crunch that lasts a few days! I added lemon juice for bright flavor, along with slivered red onions and fresh dill. The variety of Persian cucumbers are slightly different than regular or English cucumbers. They have a thin skin, short and…
The smell of fall coming from the oven, something is roasting….making the house cozy – butternut squash! No fuss with peeling and dicing the squash. Simply cut the squash in half lengthwise, drizzle with olive oil, sprinkle with salt and black pepper, then bake. This dish reminds me of the Fall season and can take on many flavors. Options to enhance the dish: Before baking the second time, sprinkle 1-2…
Quiche is one of my favorite dishes to make because it’s so versatile. You can add anything to the egg custard, meaning loaded full of veggies! This dish always reminds me of breakfast or brunch at grandma’s house plus all the tea parties we had. I created this lighter version to avoid using half & half or heavy cream – this version uses 2% milk. I used plain frozen deep…
As the summer begins to dwindle, we find ourselves working towards a slower time period in which life slows down a bit and we create an opportunity to extend the summer just a little while longer. Farmers do this continuously with the extended life of harvest and their beautiful bounty that lands in our hands. This summer, we had a lot of cucumbers, and as usual when you have an…
Layered purple potatoes, then kale with pesto, and topped with an egg. This dish is perfect for a meal anytime of day such as brunch or dinner. Runny eggs work really well and help provide a sauce to the dish. Substitution options are different potatoes (my favorite are sweet potatoes) and our farm pesto Presto Pesto Recipe or your favorite jar. You could even make pesto with half fresh basil…
Stir fry is my go to for a healthy meal full of veggies and lean meat! This is a different version than the traditional broccoli and carrot stir fry. I really dug into my farm bag and went with the leafy greens route. Plus, so easy to control how much protein and veggies you’re getting, including how much sauce. You could even cook the sauce on the side and drizzle…
I’m always trying to reinvent sweet potatoes besides roasting them, which still tastes amazing! This harvest sweet potato salad is melded with the warmth of smoky mayo mixed with chili powder, cumin, and oregano. Offset by tangy lime juice. Prepare in a large skillet and dress with smoky mayo, so no oven required. Sweet potatoes are full of antioxidant beta carotene, vitamin C, potassium, and fiber making them a nutritious…
When I think of Sunday Dinner, it’s always an easy, almost effortless meal that I can just simply enjoy and allow me to unwind, and that usually involves a pasta dish. Recently, I found a local pasta company called Sonoran Pasta, which has a delicious bucatini pasta, made from scratch. I love a bucatini pasta, it looks like those pool noodles that kids use in the summer (but definitely not…