Confessions (and recipes) of a squash junkie.
Here chicky, chicky. I’m in need of a serious snack.
My kids are on a soup kick lately, which is awesome. Soup is perfect for those weeknights when we are all running in different directions. It’s healthy, nutrient rich and easily gluten-free.
I’ve noticed that sometimes by just cutting my kids sandwiches differently they will eat their lunch. I thought why not try out this tactic with our dinnertime broccoli.
My friend Katie requested that I play around with roasting carrots – I know how that sounds kind of dirty birdy.
My favorite way to prepare eggplant is to roast it in the oven with a few other summer compatriots. It’s an easy and delicious side dish that will have your family eating their veggies and asking for more. Any bell pepper will do but I prefer colorful dishes, so if you use Italian zucchini, choose an orange or red bell pepper. I love the white balsamic in this recipe, as it adds a bit of sweetness and a bright kick.