Lunchbox with Veggies

Back to school time is upon us and
for many moms that means more
time spent in the kitchen...

read more

Spice Up Your Corn

If your Labor Day menu includes
corn on the cob this year, why
not kick things up a notch...

read more

Celebrate Summer with
Peach Cobbler

August is a wonderful time to take
advantage of peach season and...

read more


Load the Lunchbox with Veggies


Back to school time is upon us and for many moms that means more time spent in the kitchen - packing lunches. This often tedious task is made worse by picky eaters - try to make the lunchbox contents healthy and the job gets even tougher! Here's a recipe that could be a game-changer, however... It packs a hearty punch of veggies and high-protein beans but is still fun and flavorful and neatly tucked into a pita pocket.

Protein Packed Pita Pockets

Courtesy of foodnetwork.com

Ingredients:

  • 1 (15-ounce) can chickpeas or white beans, rinsed and drained
  • 1 to 2 tablespoons water
  • 1/4 cup grated manchego or romano cheese
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon kosher salt, plus more for seasoning
  • Pinch red pepper flakes
  • 1/4 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1/2 ripe Hass avocado, pitted and sliced
  • 1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced
  • 10 to 12 whole-wheat pita minis (3 inches), lightly toasted

Directions:

Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.

Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished in the lunchbox.

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Spice Up Your Corn


If your Labor Day menu includes corn on the cob this year, why not kick things up a notch? This recipe takes basic corn on the cob and makes it a real treat for the taste buds. It is sure to be a hit at any end-of-summer cookout!

Ingredients:

  • 6 large ears sweet corn, in husks
  • 1/2cup mayonnaise
  • 1 chipotle pepper in adobo sauce, finely chopped (save rest of can for another use)
  • 2 tablespoons fresh cilantro, minced
  • 2 tablespoons lime juice
  • 1 1/2 teaspoons grated lime peel
  • 1 garlic clove, minced

Directions:

Carefully peel back corn husks to within 1 inch of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a large pot and cover with cold water. Soak for 20 minutes; drain.

Grill corn, covered in husk, over medium heat for 25-30 minutes or until tender, turning often.

Stir in cheese and 1 tablespoon butter. Season with salt and pepper.

In a small bowl, combine mayonnaise, chipotle, cilantro, lime juice, lime peel and garlic. Spread one heaping tablespoon over each ear of corn. Sprinkle with cheese.

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Celebrate Summer with Peach Cobbler


August is a wonderful time to take advantage of peach season and nothing enhances peaches better than a cobbler. This recipe has a unique preparation but the flavor is classic peach cobbler yumminess.

Peach Cobbler

Ingredients:

  • 5-6 ripe peaches, peeled and cut into slices cinnamon to taste
  • 3 tablespoons butter
  • 1/2 cup sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 cup sugar
  • 1-2 tablespoon cornstarch (depending on juiciness when fruit cooks)
  • 1 cup boiling water

Directions:

Sprinkle fruit generously with cinnamon.

Cut butter into flour, baking powder, salt, and 1/2 cup sugar. Add 1/2 cup milk and beat until smooth. Spread over fruit.

Mix remaining 1 cup sugar with cornstarch and spread over batter. Pour boiling slowly water over all. Bake at 375 degrees for 40 - 50 minutes or until crust looks golden, hard, and done. Serve warm with fresh whipped cream or ice cream.

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