In the food world, nothing says spring more than greens and eggs. My CSA (farm to porch) box has been overflowing with a bounty of dark, leafy greens – the kind I incorporate into my meal plan at every turn. I eat greens at least twice, sometimes three times per day…and not to lecture anyone, but you should, too…
Snacking is my middle name (by now you know I have a few;-) and I usually want something savory. Nuts are the perfect on-the-go food – satisfying and nutritious in one bite. I have a wide variety in my refrigerator, as just like seeds, the oils in nuts are perishable. Cashews are the most shelf stable and quite versatile. I eat them whole, or pre-soak and whip them into a creamy dressing as a dairy substitute.
Even if you’re not Irish (altho like being blonde, it’s a lot more fun;-)…St. Patrick’s Day is another excuse to celebrate! And being the good Irish girl that I am, I have my corned beef from Fatted Calf stewing in Guinness on the stove, awaiting its counterparts – cabbage and potatoes.
You want to know that when you select a food product labeled as having certain virtues that the company will stand behind what’s promised.
But while some food labels are federally monitored and clearly defined, others aren’t so strictly regulated. Consumer Reports’ Greener Choices website decodes commonly used food labels at its eco-labels center.
Who doesn’t love pudding? I see no one raised their hand…which brings me to the ultimate comfort food and life’s simple pleasures. This recipe came about from my favorite of all food sites: 101Cookbooks. Heidi Swanson not only creates the most wonderful combinations of seasonal, wholesome flavors; she is also a master photographer. Whenever my husband asks me to credit my source, for hers I simply say: “it’s another Heidi.”
