recipe

Have you ever smuggled candy into a movie theater? When I was 16, I worked at a confectionery shop on a boardwalk in South Jersey. The perks? A job with a view of the beach, hair that always smelled like...

Raise your hand if you’re a hummus fan! I have never had the pleasure of dining at Zahav, but anyone who has commonly raves about one thing: the hummus! Lucky for us, Michael Solomonov graciously released the recipe for his...

It wasn’t long after my dad started his beekeeping hobby that I began to demand honey, pollen, and beeswax. But for a good reason: so I could start experimenting with homemade products, including (but not limited to) lotion, lip scrub, and...

My favorite kind of meal is a memorable one. If you’ve been to Vedge, the vegetable restaurant in Center City featuring locally-sourced and seasonal ingredients, you probably still fantasize about the courses you ate. I know I do! And while...

Now that it feels like Spring (finally!), our social “dance cards” are filling up quickly. This luscious tart is the perfect, show-stopping dessert to bring to your next occasion. Simple to put together and elegant in presentation, this is definitely...

Meet your new favorite condiment from Ashley Rodriguez, author of Date Night In. Believe me when I say you’ll want to put these peppers on everything. They are a wonderful accompaniment to sandwiches and white bean salads, or as Rodriguez...

Serves 2 Ingredients: Salad greens 6 red potatoes 10 spears of asparagus 2 medium sized carrots 2 TB olive oil ½ tsp Salt ½ tsp Pepper ½ cup of farro or barley 1 large / 2 small peaches or nectarines...

Confession here. I've never been much of a soup girl. I mean, not that I was ever opposed. How else can you heal a cold without Chicken Noodle? (Now it's "Chickn" noodle.) Or the occasional Grilled Cheese MUST has Tomato Soup for that gooey, dipping perfection. But beyond that? I didn't want to waste time making soup. But now that I've been getting a CSA for over 3 years and my schedule has NOT slowed down, it's nearly impossible to keep up with all of these damn veggies. But now, I can can saute a few, add water/stock and Voila! I can divide soup into mason jars, stick them in the freezer and pull out a lunch without worrying about BPA or whether it's organic. Because, duh, I made it from farm-fresh, local & organic vegetables. So soup has saved me. Find the recipe for this delicious soup, after the jump:

I don't know about you guys, but the last thing I want to do during the summer is labor over complicated recipes.  It was way.too.long of a winter for that nonsense. This recipe is perfect for days (summer or not) when you're craving a creamy, healthy and easy breakfast or snack. It only takes about 5 minutes to whip up. I like to make it at night and enjoy for breakfast. Since I've discovered hemp hearts a few months ago, I've been adding them to everything and I discovered they make a great topping for chia seed pudding.  They add a mild nutty flavor, and hemp seeds are an excellent source of essential amino acids - something uncommon for plant protein sources. Two tablespoons contains about 6 grams of fat, 2 grams of fiber, and 5 grams of protein. Find out the recipe, after the jump!