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Fruit-based desserts can contribute to making half your plate fruits and veggies. True to their name, Honeycrisp apples are sweet and crunchy, perfectly delicious raw, but also ideal in baking. And their sweetness lends potential to reducing added sugar, as we did with this apple crisp. Bring this to your…
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This stuffed squash recipe provides 40 percent of the recommended daily allowance for vitamin C and 15 percent of iron. What’s more, each serving is perfectly portioned inside half the acorn squash so you won’t be tempted to overeat the delicious filling. Serves: 12 Prep time: 20 minutes Cook time:…
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When most Americans lived on farms, breakfast was a major meal of the day. Chores often preceded it so stomachs had a chance to wake up before the meal was served. Now many of us just try to grab something on the way out the door or from a fast…
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Ingredients: 6 cups fresh watermelon, cut into cubes 2 cucumbers 2 Tablespoons chopped fresh mint or basil leaves (or 1⁄4 teaspoon dried) 1⁄4 small red onion, thinly sliced 1⁄4 cup crumbled feta cheese 2 Tablespoons balsamic vinegar 2 teaspoons olive oil 1 teaspoon ground black pepper 1⁄4 teaspoon salt Instructions:…
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This recipe can easily be cut in half if fewer servings are needed. It is a colorful side dish for a tailgate party, potluck or holiday dinner. Ingredients: 4 carrots, shredded 3 small parsnips, shredded 2 Granny Smith apples (or any other variety), peeled, cored and finely chopped 1 cup…
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Figs are harvested in Georgia from mid-June to mid-October. One medium-sized, fresh fig averages 37 calories, 10 grams of carbohydrates and about 2 grams of fiber.
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Field peas have been used in the South for over 300 years. They were first grown in the rice and corn fields to add nitrogen back into the soil.
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