July always brings an expected list of summer highlights: the pile-up of zucchini on the counter, late-night pickling festivities, keeping cool with ice cream and accompanying your kid to a White House state dinner.
Eat these beets straight from the jar or cube them and serve in a salad with spinach, walnuts and goat cheese.
The T-shirt says it all: Eat More Kale. Between soaks and hikes at Breitenbush Hot Springs, we kept crossing paths with Chad, a community member on the food-service team who regularly turned out delicious vegetarian meals.
July rings in National Ice Cream Month, with the third Sunday officially designated as National Ice Cream Day.
While originally drawn to the pristine hot springs and ancient old-growth forest of Breitenbush Hot Springs, located about 1.5 hours outside Portland, Ore., we savored every last morsel of their vegetarian and mostly organic meals.
This classic recipe can be varied easily to suit your tastes or a special occasion.
These quick breakfast rolls provide a use for the fruit pulp left over from your juicer.
Fresh ginger adds a spicy kick to any variety of juice, but it goes especially well with apples and pears.
Add spice to your zucchini by adding it to this sausage and pasta dish.
Take your eggplant parm on the go with a sandwich version of the classic Italian dish.
This cheese spread made from garden ingredients adds a tasty addition to any appetizer spread.
We’re still drawing culinary inspiration from our jaunt to the Florida Keys this past winter, and when Lisa saw fresh key limes at our local grocery store, the timing was perfect to bring the taste of the tropics to the farmstead.
