This is one of our favorite recipes, starring one of our favorite veggies — butternut squash. Now’s the season for the yummy autumn squashes, so enjoy!
It’s zucchini season, which is a boon for both gardeners and cooks, because it’s an incredibly versatile veggie. It can be eaten raw, roasted, grilled, broiled, sauted, pureed, or baked.
Tomatoes are bursting in the gardens right now, and one of my favorite ways to enjoy them is in a Caprese Salad. Caprese (from the Isle of Capri in Italy) is the classic combination of tomatoes, mozzarella and basil — all fresh.
Looking for a fresh, healthy and easy meal idea? Well look no further. Soup is a great option year-round, especially when you have fresh-from-the-garden produce like the carrots we’re harvesting now.
Looking at the calendar and the weather, spring is in the air indeed! With the fresh weather of the new season, this is a great time to get a fresh start and do some “spring cleaning.”
March is the worst food month of the year. Nothing has been growing locally for at least three months, and the prospect of anything even remotely fresh is long gone.
Yesterday Sprout had the pleasure of sponsoring the local viewing party for TEDx Manhattan: Changing the Way We Eat. TEDx is part of the TED Talks series, which aims to educate in an innovative and inspirational way.
This fall I gave my son his first cookbook, and this was one of the first recipes he chose to make — and we’re so glad he did. These crunchy oven fries are simple, healthy, and so delicious that they make you forget you ever ate fries prepared any other way.
I’m making this today to bring to our Thanksgiving gathering. For years we ate cranberry sauce from a can, and then a dear friend introduced me to this recipe, and I’ve never gone back.
There are no words to describe the deliciousness of this. I’m sure it has nothing to do with the Puff Pastry, for which my better judgement has been temporarily abandoned. We’re not perfect. (But this tart is.)