BLT Pasta

Done in about 45 minutes, this one dish meal showcases the tomatoes just arriving in the northeast and sneaks in some greens too. We like arugula but substitute spinach, chard or other dark green you have on hand. You can use any type of bread for the garlicky crumbs that add the perfect finishing touch!

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Mixed Greens with Purslane & Almond Crunch

At the Little Seeds booth at Saturday’s Troy Farmers’ Market, they had a mix of young spinach leaves and purslane, an herb that contains alpha-linolenic acid, one of the sought after Omega-3 fatty acids, and is said to have both anti-inflammatory and antibiotic properties – Had to try it and this salad was a hit.

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Caramelized Butternut Squash – Sweet Potato Soup

All together this soup took a little over an hour to make and was inspired by being sick of seeing the squash and sweet potatoes hanging out on the kitchen counter the last few weeks. It will taste great paired with the fresh spinach salad with chutney dressing and makes a great base for a sauce to toss with pasta.

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Banana Oatmeal Pancakes

These dreamy, soft pancakes contain no white sugar, no white flour and have less than 70 calories each before any additional butter or syrup, that is. Lovely served with some maple glazed thick cut bacon and fresh fruit.

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