Take advantage of fresh corn available in summer months and throw together this simple corn salad for a light dinner (or lunch) side item!
This is a guest post by Pamela Salzman with PamelaSalzman.com. Her blog was introduced to me by Shawn (our FB Moderator). Pamela’s Instagram feed always leaves me feeling hungry, so I thought you guys would love a guest recipe from her today! :)
This is a guest post by Lindsay Ostrom with the blog Pinch of Yum. Lindsay is a former 4th grade teacher turned full-time food blogger with a love for spicy food, noodles, and dark chocolate. In addition to sharing simple and mostly healthy recipes on her blog Lindsay, and her husband Bjork are also co- founders of Food Blogger Pro, a learning community where food bloggers can discover how to grow and monetize their blogs.
Guest post from Amy Taylor: I have had a fairly contentious relationship with food for much of my life. As a child I was overweight and ate a lot of standard American junk food. As a teenager, I would often hear, “You have such a pretty face” which only left me wondering what was so bad about the rest of me.
I am excited to be partnering with Stonyfield on today’s post! They are a great organic company that not only does their best to treat both farmers and the planet well, but also is passionate about helping in the fight to label GMOs. And today we are going to be discussing Stonyfield’s signature product–organic yogurt!!
I think it’s safe to say that most of us have eaten yogurt at one time or another. I know my family has certainly had our fair share. That’s the thing though – most of us just sit down and eat yogurt (or add it to a smoothie), but it’s not always top of mind when it comes to cooking and baking. Maybe we don’t think about using yogurt in recipes? Or know how to cook with it exactly? Well whatever the reason, it’s never too late to start experimenting, which is why I am excited to share with you the following Yogurt Substitution Chart!
And to think, just last week some readers were asking me what they could substitute for heavy cream…who knew. :)
I’d never even heard of “tomato pie” until last summer, but as soon as I was introduced to the idea I knew it was something I had to try. So after attempting a few different variations I am excited to share this recipe with you today. Serve it for dinner with steamed broccoli or a big green salad, and if you are lucky enough to have at least one piece leftover the next day have it for breakfast with some scrambled or fried eggs on the side – yum. How do you eat your tomato pie?
This recipe is a guest post by Andrew, our “Tech Guy” who also has a real food blog of his own called Eating Rules…to learn more about Andrew check out our team page! ……………………….. Thank you Lisa for inviting me to share another guest post with your readers! We’re currently in the middle of the October Unprocessed challenge, and this is a perfect “unprocessed” recipe to make for your family – or for yourself, with plenty of leftovers! I may not yet have kids of my own (I added that “yet” in there to give my mom hope), but I sure do know how to feed a crowd. Every year I throw a big New Year’s party in which we do a lot of cooking and eating together… oftentimes we’re making dinner for about 30 people. So we’ve learned how to feed a hungry group quickly and efficiently. A few years back, my friend Dan made “Enchilada Casserole” for the crew, and it immediately became a part of our holiday dinner rotation. It’s easy to prepare, and barely any extra work to double or triple the recipe. You can also prepare the casserole in advance and just throw it in the oven an hour before dinnertime. It’s easily adaptable to special diets, too.
My daughters love this cornbread so much they would happily eat it for dessert. I happen to be more of a dark chocolate girl, but I do love the fact that this version of corn bread has actual bits of corn in the batter. This recipe would be a great addition to any Thanksgiving spread, but could easily be served as a side to dishes like chili or other soups throughout the year. And if you like to switch things up consider adding some jalapeno bits or other spices to the batter or you could also add Swiss or Parmesan cheese instead of the cheddar. Don’t be afraid to make it your own!
This is a perfect dish for all of those fresh tomatoes and cobs of corn that are now in season. One word of caution though, freshly harvested corn does not have to be cooked long at all. I used to buy corn from the grocery store and boil it for 10 – 12 minutes, which seemed to be adequate. I totally ruined our first batch of local corn by overcooking it by a long shot. I only boiled the second batch for 3 minutes and it was still overdone! I guess the third time really is a charm because I finally decided to boil the corn for 1 short minute and it was perfect. So keep a close eye on that pot if you use fresh corn too. I also want to mention a little something about the beans in this recipe (or any recipe that calls for beans). I used to always buy canned beans and think nothing of it. Now that I am actually reading the ingredients I have realized the advantage of dried beans – no added salt! Isn’t it odd that a bag of dried beans has 0 mg of sodium, but a can of the very same beans would have hundreds of grams of sodium in it? I will be the first to tell you that it doesn’t always work out for me to remember to soak the beans the night before, so I like to have a back-up can on hand (since it is a whopping 99 cents extra) just in case I forget. I am happy to report though, I just learned that the Earth Fare brand of canned organic beans have incredibly low sodium (maybe only 15 mgs…but don’t quote me on that) so next time you are there stock up on […]
I love a lot of different foods, but let me tell you that this fajita recipe is right up there at the top. This is the kind of meal where you hear my husband and I “mmmming” and “aaahhhhing” at how good the flavor is the whole time we are eating. Anytime you cook with the freshest ingredients it is hard to go wrong, but I especially think the homemade tortillas are a big part of what makes this recipe so money. If you don’t want to invest the time to make the tortillas then I think store-bought corn tortillas are the best alternative. Unless you have a local bakery, it is really hard to find whole-wheat breads or tortillas from the grocery store without a bunch of junk in them. I did once try Ezekiel flour tortillas (which are made with sprouted grains and kept frozen at Earth Fare), and even though the ingredients were decent I didn’t feel the same way about the taste.
This is another recipe where you can use a lot of in-season ingredients from the farmer’s market. Once assembled, these veggie burgers do freeze well.