Peach Cornmeal Muffins

Peach Cornmeal Muffins

Peaches are one of my favorite fruits. Because of some crazy weather here last year, most of the peach crop was wiped out.  Well, I am making up for it this year! We have already been peach picking twice.  I have frozen a lot of peaches (how to post coming soon) and also made a delicious peach upside down cake. I was looking for a an easy snack for the kids. I recently dove into the wold of Instagram, yes…

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Grilled Cabbage

Grilled Cabbage

If you’re like me, you don’t think of cabbage as a summer vegetable.  I always think of it in hearty fall dishes.  So when hubby brought home a bag of summer cabbage, I wasn’t sure what to do.  We made some coleslaw, but I was itching to try something different… and avoid the oven! I never would have thought to grill cabbage, but man is it delicious.  Next time I will keep them on the grill a little longer and…

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Green Smoothie

Green Smoothie

With the temperature heating up, a smoothie is a great easy breakfast or snack on the go.  I have been a long time fan of smoothies but could never get into the green smoothie.  To me they always tasted like dirt.  Luckily, 100 Days of Real Food, showed me the error in my ways.  I used to just throw things in the blender and hope for the best.  With green smoothies it really is worth it to measure the ingredients…

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Beet Cake

Beet Cake

    This is now one of my new favorite recipes! It is almost like a cross between zucchini bread and carrot cake. The beets provide a great sweet earthiness as well as add a ton of moisture. I originally made it as a cake for mother’s day brunch. I topped with a little bit of powdered sugar, but it would also be great with a drizzle of cream cheese icing.  I then tried the recipe as muffins and they…

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Black Bean and Kale Patties

Black Bean and Kale Patties

Hubby brought home lots of kale and baby leeks, but not much else.  This recipe was the result of “what do I have in my cabinet?” I didn’t want to do a traditional veggie burger like the Black Bean Lentil Burgers. I was really going for a thinner, crispier patty, which is exactly what I got! I topped them with garlic mayo and sautéed leeks, but these would be a great vehicle for all sorts of sauces and veggies.  They also…

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Kale Pesto

Kale Pesto

I don’t know why I hadn’t thought to do this before, but kale pesto is delicious! I found it to be sweeter than traditional pesto made with basil.  Obviously the flavor of the kale is going to play a big role in the flavor of the pesto, so make sure you use really fresh kale.  I used this on pizza so I kept the consistency pretty thick.  If you are using it as a sauce you will want to thin…

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Veggie Biscuits

Veggie Biscuits

As we get closer and closer to summer, and the bounty of fresh veggies, I am working on clearing out my freezer.   This is a great recipe because you really can use whatever combination of veggies you have, and come one, who doesn’t like biscuits!  I used fresh carrots with frozen peppers and broccoli.  I popped the frozen veggies in the microwave for about 30 seconds and them tossed everything in right in the food processor with the shredder…

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Kale Waffles with Braised White Beans

Kale Waffles with Braised White Beans

This recipe was a game changer for me! I saw a post from King Arthur’s Flour about savory waffles. They suggested just eliminating sugar from your favorite waffle recipe and trying different herb and spices.  Well that got the wheels turning. I thought about different herbs that I could incorporate.  Then I thought, if I can use herb, why not kale?  I mean I have tried to put it in everything else I cook! Of course if you have waffles…

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Kale and Black Bean Enchiladas

Kale and Black Bean Enchiladas

Enchiladas… doesn’t the word just make you hungry?? For some reason I had never thought to make them before. This winter I was watching America’s Test Kitchen and they were making Tex-Mex enchiladas with a gravy type sauce.  I was inspired.  Their recipe called for a variety of different spices, which I didn’t have on hand.  But, we had dried and ground up a ton of poblano peppers last fall and I have been looking for new ways to use them. I…

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Pumpkin Bread

Pumpkin Bread

Tis the season for everything pumpkin. So how about some actual pumpkin! Pumpkin in easy to roast and freeze so you can use it all winter.  To roast the pumpkin, cut the stem off and cut pumpkin in half.  Scoop the seeds out and then cut each half into quarters.  Drizzle with olive oil and roast until it is fork tender, approximately 45 minutes.  Remove from the oven and let cool. Once you are able to handle them, peel the…

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