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What do you call them? Blueberries or huckleberries?
Wild blueberries always make me nostalgic. My family spent summers at a beautiful mountain lake and blueberries were abundant on the mountain. Mom would make pancakes in the morning and we would run out into the yard in our pajamas to gather just enough berries to add to the batter.Continue Reading
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There is so much to love about this strawberry maple jam. There are only two ingredients, both of which are available in my local area. It’s simple to make, it’s healthier than jam with sugar, and it’s delicious.Continue Reading
Looking for healthy recipes to go along with our traditional Super Bowl fare, I came across a recipe for Kale Chips. I’m not a big kale fan, but I’m always willing to try something new, especially if a vegetable is involved.
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Salads are a main stay in our home, but sometimes in the winter we want more comfort food. I have been mulling over an idea to add baked apples to our salad. I just love the combination of warm/cold in a salad, especially in chilly weather.
Tonight I finally decided how I wanted to make my baked apple salad and Mike and I both really enjoyed the result.
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I like vegetables. A lot. I had stocked up on butternut squash from a local farmer this past fall, so when I saw this recipe, I was anxious to give it a try. I found it in a Wegman’s magazine. It was simple to make and delicious!!
Here’s the recipe:
Preheat oven to 350 degrees. Combine squash and onions in large shallow pan; drizzle with oil. Season to taste with sea salt and pepper; toss lightly. Roast 55 minutes, until tender and brown. Add spinach, which will wilt, and dried cranberries; toss.
Enjoy!! I sure did.