Sally Herman brought us a couple hand-picked recipes to go with her hand-picked organic persimmons. Find the persimmons and a printed copy of the recipes in our produce department!
One of the things I love most about fall is that the cooler days mean it’s time to start baking again. These cupcakes are a bit labor intensive, but they are totally worth it! They are moist and decadent, with a cheesecake filling and a rich buttercream frosting—and are sure to please!
Cooking with your kids is a wonderful way to introduce a variety of foods, encourage their creativity, and at the same time improve motor and math skills. Be prepared for cooking with your kids by first washing hands, keeping long hair out of the way, and allowing plenty of time so that the experience can remain fun! Ratatouille is a delicious dish that bears the same name as the Disney movie about a rat named Remy who loves to cook. This is a simple version of Ratatouille that my kids and I have enjoyed making together. At this time of year, you might even be able to walk out to your garden and harvest some of the ingredients!
This is a quick easy and chicken salad. It is delicious served in
wraps, in a pita, or on a croissant.
This casserole is quick and easy to throw together. The best part is that is tastes even better as leftovers the next day!
Do you ever find yourself torn between starting the day with a healthy breakfast and just having a big slice of pie? Now you do have to choose! This Berry Cobbler Smoothie will satisfy your urge and it still super healthy!
Berry Cobbler Smoothie1 cup frozen berries 1/2 of a banana 3/4 cup almond milk 2 tbsp orange juice or fresh squeezed lemon juice 1 tbsp ground flaxseed 3/4 tsp of cinnamon pinch of nutmeg splash of maple syrup
Add ingredients to your blender or food processor and blend on high until smooth. Sit back and enjoy your guilt free slice of pie for breakfast!
Fat: 4 g
Carbs: 41 g
Fiber: 3.5 g
Sugars: 11.5 g
Protein: 3 g