As summer winds down, it’s important to make each sun-kissed day matter. Soon we’ll be saying goodbye to longer days and a more carefree schedule, as well as all that amazing summer produce. I like to kind of overdose on all my favorites, so that I don’t miss them as much when they’re finally gone. Fresh local corn is one of those foods I can never get enough of. Right now it’s absolutely perfect — sweet, juicy and great right off the cob or used in recipes like this easy frittata. I like the added flavor of grilled corn, but you can also use boiled or steamed corn.
Love Smoothie
Winter is still with us, and I don’t know about you, but I need some color to get me through the rest of this season! It’s been a very cold …
Bison and Black Bean Chili
It is cold out y’all! The bomb cyclone just hit Brooklyn, bringing snow and leaving behind super cold temperatures. Since we’ll be in a deep freeze for a while, chili was a must. This one packs plenty of lean protein to keep your muscles fueled in wintry weather.
Shaved Zucchini Salad with Buttermilk Dressing
MAKES 6 SERVINGS I have a confession to make: I don’t like eating salads in the winter. I find them refreshing at pretty much any other time of year, …
Maple-Spice Nuts
MAKES 32 SERVINGS Company is coming for the holidays and you need something to serve quick! A cheese board is a great idea of course, but it’s nice to …