Roasted Asparagus with Lemon Feta Crumble
INGREDIENTS: 1 1/2 pound asparagus, trimmed and halved crosswise 1 tablespoon extra-virgin olive oil 1 tablespoon red wine vinegar 1/4 teaspoon fine sea salt 1/4 teaspoon ground black pepper 1/2 cup 365 Everyday Value Feta Cheese Crumbles with Pepper 2 teaspoons finely grated lemon zest, plus 1 tablespoon lemon juice METHOD: Preheat oven to […]
Market Meals – Butternut Squash and Lentil Stew
Market Meals: Butternut Squash and Lentil Stew – Blog by Summer Miller I hustled the kids out of the house, screeching at them to get in the car, and buckle their seat belts, “We have to go to school! Please! Let’s Go!” I grab my laptop and purse, forget my keys, run back to […]
Butternut Squash With Wilted Spinach And Blue Cheese
INGREDIENTS: 1/4 cup blue cheese crumbles 3 tablespoons lemon juice Salt and ground black pepper to taste 1 1/2 teaspoon extra-virgin olive oil 1/2 small red onion, thinly sliced 1 (5-ounce) package baby spinach 4 cups cubed and roasted butternut squash, warmed METHOD: Use a fork to mash together blue cheese and lemon juice […]
Baked Apple Chips
INGREDIENTS: 2 apples (Fuji, Gala or Honeycrisp) 1/2 teaspoon ground cinnamon (optional) METHOD: Preheat oven to 225 degrees F. Slice apples as thinly as possible, about 1/8-inch or thinner (use a mandolin if you have one). Arrange slices in a single layer on 2 baking sheets lined with parchment paper. Sprinkle with cinnamon if […]
Market Meals – Sweet Potato and Apple Couscous
Market Meals: Sweet Potato and Apple Couscous – Blog by Summer Miller A Fall Dish for a Warm Day My daughter trailed behind, alongside and crisscrossed in front of me as we walked the streets of the Omaha Farmers Market searching for our favorite fall flavors. Tyler from Botna Burrow Farm handed me a beautiful […]
Market Meals – Chic Pea, Quinoa and Fresh Vegetable Salads
Market Meals: Chic Pea, Quinoa and Fresh Salads – Blog by Summer Miller We tend to over complicate food because it keeps people like me employed. Farmstead Aged Cheddar Crostini with Roasted Heirloom Tomato Puree sounds nice, but lets be honest, grandma would’ve called it Grilled Cheese and Tomato Soup. I fear all […]
Refrigerator Pickled Slaw
INGREDIENTS: 1 head green and/or red cabbage, very thinly sliced 1/2 red onion, very finely sliced 1/2 English cucumber, halved lengthwise and thinly sliced crosswise 1 tablespoon celery seed 2 tablespoons sugar 1/2 cup rice vinegar Salt and pepper METHOD: Mix all ingredients very well. Cover and refrigerate for at least 3 hours, stirring […]
Spicy Grilled Peach and Chicken Kabobs
INGREDIENTS: 3/4 pound boneless skinless chicken breast (about 1 large), cut into 1 1/2-inch chunks 2 ripe peaches, halved, pitted and cut into 8 chunks each 1 small red onion, quartered and pulled apart into petals 2 tablespoons orange juice or white wine 2 teaspoons reduced-sodium tamari sauce 3 tablespoons no-sugar-added apricot fruit spread 1 […]
Market Meals – Sweet Corn and Chèvre Quiche
Market Meals: Sweet Corn and Chèvre Quiche – Blog by Summer Miller In 1980 Laura Chenel, a woman from Sonoma County California, became the first commercial producer of goat cheese. Her efforts brought this cheeseboard mainstay out of the specialty stores and into the homes of American families. While cheese made from goat’s milk doesn’t seem […]
EASY PLUM JAM WITH CHIA SEEDS
INGREDIENTS: 1 1/2 pound plums, diced (about 3 cups) 2 tablespoons chia seeds METHOD: Combine plums and 1/4 cup water in a medium saucepan. Set over medium heat, cover and cook, stirring frequently, until fruit is very soft, about 15 minutes. Remove from heat. Stir in chia seeds and let cool slightly. If needed, […]
