From Sarah Koch of the nonprofit DIG – Development In Gardening. Her latest iteration featured pecans, apples and shaved parmesan. Enlist the kiddos to tear and massage and they’re more likely to give it a try. Warning: our 14 year old loved it and can’t wait to try it with dried cranberries. Tonight.
From Cook’s Warehouse
From Andy Baraghani in The New York Times.
Adapted from Dishing up the Dirt by Andrea Bemis.
From Community Farmers Markets
Adapted from “BIG BITES: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun” by Kat Ashmore.
New York Times Cooking
From “River Cottage Great Salads”
From The Make-Ahead Cook from America’s Test Kitchen.
The recipe is intended to be hearty enough to stand alone as a vegetarian meal, with some crusty bread on the side. You can’t go wrong with America’s Test Kitchen recipes.
From The Peach Truck out of Nashville