Have a Slow Food Thanksgiving

Planning for Thanksgiving-a favorite holiday of foodies across the nation-can be, well, downright frustrating for the meal planners.  One guest is watching their cholesterol intake, another their glycemic load, one kid hates veggies, and one is a vegetarian.  I recognize … Continue reading

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Where and how is YOUR food grown?

March is National Nutrition Month so Get Active Today partnered with Pinehold Gardens farmer, David Kozlowski, to learn how and where your food is grown.

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Mom, where do peas come from?

I am not what most people think of when they think of a farmer.  I was not born into a farming family but instead left my office job in my 40s to join the “local food movement.”  I have put … Continue reading

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Seasonal Vegetables for the Holidays

Each time of year has its own array of seasonal vegetables and fruits—winter is no different with its dark, hearty greens, roots veggies, and other “good keeper” crops.  Throughout the holidays, when sweets seem everywhere and people complain about unwanted … Continue reading

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White Bean Dip with Carrot “Chips”

White bean dip is basically a hummus made with cannellini beans and walnuts instead of chickpeas and tahini.  The beans and nuts provide an excellent source of protein, and the olive oil and nuts provide a good source of healthy … Continue reading

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Marinated Roasted Mushrooms

Roasted whole with herbs, olive oil, and white wine, I find these mushrooms slightly addictive. They can be served cold as antipasto or straight from the oven alongside an entrée as a vegetable side dish.   Crimini Mushrooms ~ 12 … Continue reading

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Winter Squash Gratin

This squash gratin tastes decadent, but it is simply rich in flavor and nutrition (squash being a truly excellent source of Vitamin A.)    Butternut, Hubbard, or dense Heirloom Winter Squash ~ 1 very large, Butter ~ 1 pat Sage … Continue reading

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Oven Braised Kale

Kale is a good source of calcium and several phytochecmicals that are known to fight cancer.  Easy to prepare, braised kale makes for a delicious side dish; greens stay moist & delicious when cooked this way.  Braising can be done … Continue reading

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Roasted Root Vegetables Anyone?

This colorful dish is deeply satisfying.  Any sort of root vegetable (try parsnips or celery root!) you have on hand may be roasted in this method, just  be sure they are all cut the same size, but the combination of … Continue reading

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Cranberry Apple Pear Chutney

This mélange of fruit, ginger, rosemary, cider, sour, and sweet with its beautiful red hue is really quite brilliant with cheese and crackers to start a meal or mixed in with your morning yogurt.  I tend to leave the peels … Continue reading

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