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This Week's Recipes

Meal 1


Apple and Avocado Smoothie


Level: Easy

Total: 5 min

Prep: 5 min

Yield: 2 cups, 1 to 2 servings


1 Granny Smith apple, cored, skin on

1/2 ripe Hass avocado

1/2 apple juice

1/2 cup ice

3 sprigs mint leaves

1 teaspoon freshly squeezed lime juice


Combine all ingredients together in a blender and pulse until ice is incorporated. Then puree until smooth.


Corn and Green Bean Salad



25 mins


1 hr 25 mins




8 fresh ears of corn

12 ounces fresh green beans, cut into bite-size pieces

3 tablespoons cider vinegar

½ teaspoon salt

½ teaspoon freshly ground black pepper

3 tablespoons olive oil

⅓ cup finely chopped red onion

2 tablespoons snipped fresh parsley


Remove husks and silks from corn. In a covered 4-quart Dutch oven, cook corn in enough boiling lightly salted water to cover for 5 to 7 minutes or until tender; drain. When corn is cool enough to handle, cut kernels from cobs (you should have about 4 cups corn kernels).

Meanwhile, in a covered medium saucepan, cook beans in a small amount of boiling salted water for 3 to 5 minutes or until crisp-tender. Drain; rinse under cold water. Drain again.

In a large bowl, combine cider vinegar, salt, and pepper; whisk in oil. Add corn, beans, onion, and parsley; toss gently to coat. Cover and chill for up to 4 hours.

Nutrition Facts

Per Serving:

139 calories; 6.2 g total fat; 0.9 g saturated fat; 198 mg sodium. 317 mg potassium; 20.8 g carbohydrates; 4 g fiber; 4 g sugar; 3.8 g protein; 513 IU vitamin a iu; 11 mg vitamin c; 59 mcg folate; 20 mg calcium; 1 mg iron; 43 mg magnesium;

Main Dish

Pan-Seared Salmon with Kale and Apple Salad


The star of this dish is the kale salad. It's crunchy, tangy and sweet!

Level: Easy

Total: 40 min

Prep: 20 min

Inactive: 10 min

Cook: 10 min

Yield: 4 servings


Four 5-ounce center-cut salmon fillets (about 1-inch thick)

3 tablespoons fresh lemon juice

3 tablespoons olive oil

Kosher salt

1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups)

1/4 cup dates

1 Honeycrisp apple

1/4 cup finely grated pecorino

3 tablespoons toasted slivered almonds

Freshly ground black pepper

4 whole wheat dinner rolls


Bring the salmon to room temperature 10 minutes before cooking.

Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.

While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.

Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.

Divide the salmon, salad and rolls evenly among four plates.


Apple Fritter Casserole


: 4 Servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes


0.8 cans crescent dough sheets , (8 ounce cans)

0.8 granny smith apples , cored and chopped

0.3 cup brown sugar , packed

0.4 teaspoon cinnamon

0.4 tablespoon flour

0.1 cup unsalted butter , melted

0.4 cup powdered sugar

0.1 cup whole milk


Preheat oven to 350 degrees and spray 9x9 inch baking dish with baking spray.

Cut the crescent sheets into 1" cubes and toss with half the cinnamon and brown sugar in a medium bowl.

Toss the chopped apples, flour and the rest of the cinnamon together in a large bowl.

Combine the apples and crescent pieces together and put into your baking dish and pour the melted butter over the mixture.

Bake for 40 to 45 minutes or until golden brown. Cool 10 minutes.

Make the glaze by whisking powdered sugar and milk together (microwave 15 seconds if too thick) and pour over your baked casserole just before serving.

Meal #2


Chilled Sweet Corn Soup Recipe


Total Time

4 Hours 20 Mins


Serves 6

This chilled corn soup is a delicious way to use the sweet corn available this time of year. To get the best color in the soup, we recommend using yellow corn, not white or bi-colored corn. After you cut the kernels from the cob, use the large holes of a box grater to scrape the pulp and “corn milk” from the cobs. The corn milk makes the soup creamy without using any heavy cream. It takes only 20 minutes to make this soup, and it should chill anywhere from 4 to 8 hours. This lovely soup is great served as a party appetizer and is also delicious at a brunch.


3 ears fresh sweet yellow corn, shucked

2 tablespoons unsalted butter

1/2 cup chopped yellow onion (from 1 medium onion)

1teaspoon chopped garlic (about 2 garlic cloves)

3/4 teaspoon kosher salt

1/2 teaspoon black pepper

1 cup water

2 tablespoons extra-virgin olive oil

1 teaspoon white wine vinegar

Toppings: bacon, pesto, or Spicy Corn Relish

How to Make It

Cut kernels from corncobs; place in a bowl. Using the large holes of a box grater, scrape liquid and pulp from cobs into another bowl. Discard cobs.

Melt butter in a medium saucepan over medium-high. Add onion, and cook, stirring often, until tender, about 4 minutes. Stir in corn kernels, garlic, salt, and pepper; cook, stirring occasionally, 3 minutes. Add water and reserved corn liquid and pulp. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer 4 minutes.

Transfer to a blender and add olive oil. Remove center piece of blender lid (to let steam escape); secure lid on blender and place a clean towel over opening in lid. Process until smooth, 2 minutes.

Pour mixture through a fine wire-mesh strainer into a bowl; press with the back of a spoon to extract as much liquid as possible. Discard solids. Stir in vinegar; cover and chill 4 to 8 hours. Pour into 6 (4-ounce) glasses

Side / Salad

Spiced Orange Salad