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Mega Mango Coconut Smoothie

In Breakfast, Recipes, Smoothies by Frances Largeman Roth

This sunny smoothie is excellent for starting your day or fueling up before a morning run. Mangos have two seasons, spring/summer and fall/winter, which means you can always find at least one variety at the store. Mangos needn’t be red to be ripe—just give them a gentle squeeze and if they “give” a bit, they’re ripe.

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Cherry Almond Smoothie

In Breakfast, Recipes, Smoothies by Frances Largeman Roth

If there’s a bowl of ruby red cherries in front of me, chances are I’ll just sit and eat the whole thing. But occasionally I’ll restrain myself long enough to actually pit the cherries and use them in a recipe.

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Strawberry Smoothie Bowl

In Breakfast, Recipes, Smoothies by Frances Largeman Roth

What’s better than a smoothie for breakfast? A smoothie bowl! For folks who would rather spoon their meal instead of sipping it, but want the benefits of a fruit smoothie, it’s the way to go. Plus it’s fun to add the toppings in a cool pattern.

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Blueberry Oat Bars

In Desserts, Recipes by Frances Largeman Roth

Picking fat, sweet blueberries with my mom is one of my most vivid childhood memories. Each summer we would fill up buckets at the pick-your-own farm, and then bring them home. After having our fill of fresh ones, we would freeze the rest to enjoy during the long and brutal Western New York winter. I loved adding some to my morning cereal and watching the milk freeze around the berries—fun!

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Grilled Shrimp Panzanella

In Main Dishes, Recipes, Salads by Frances Largeman Roth

Panzanella is an Italian bread salad, and it’s a great way to use up stale bread. It’s also a nice way to get kids (and vegetable averse grown ups) to eat more veggies. I like pairing it with quick cooking shrimp for an easy weeknight meal. By the time you’ve let the shrimp marinate, you’ll have grilled the bread and put the salad elements together.