Archive for March 2013

Butternut Squash Ravioli with Spinach Pesto

Well, it’s true – nothing lasts forever and we are getting down to the last of the butternut squash for the season.  Always a favorite in my home, I promised the oldest son we would make some butternut ravioli before the end of the season.  I am a pretty daring cook, but I have never…

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Spicy Asian Noodles with Sugar Snap Peas

Sugar snap peas have an impressive nutritional profile and the kids will probably go wild over this recipe and want you to make it all the time!  Huge time saver and minimal cleanup.  In my book, a perfect recipe!< 1 lb fresh Underwood Family Farms sugar snap peas (remove the stem and strings from the…

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Candy Striped Beet and Tangerine Salad

This candy-striped heirloom variety of beet  – Chioggia (allegedly originated somewhere near the Italian town of the same name), gets my vote for the most striking in it’s presentation. Cooked and quartered or sliced, the bulls eyes are a beautiful companion to a nice herbed Chevre goat cheese. 1 bunch of Underwood candy striped beets…

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Sauteed Chard with Browned Breadcrumbs

I recently started following the Lyn-Genet Plan and I am learning how to eat again!  It’s a really interesting concept that makes perfect sense to me and I’m feeling way better since starting it.  She uses citrus zest on everything – wow it really adds to the flavor and provides an added health benefit.  I…

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