Sarah Henning is a freelance blogger for the Lawrence Journal-World and lawrence.com. She writes the Eat Your Vegetables blog.
Zucchini: Ubiquitous in the hotter months, this dark-green vegetable is the very definition of summer squash. Its neutral flavor allows it to be either the star or sidekick in almost any meal, and its moisture content can allow it to show up in the most unexpected of places.
Juicy and sweet, peaches are the dribble-down-your-chin favorite of summer. They work well in pretty much every course of an August dinner menu, adding warm-weather flavor to everything from salad to soup to entrees or dessert. You can even grill them!
When attending a wedding, it is normally customary to RSVP, choose an outfit, talk the hubby into a tie. But recently, my wedding prep became RSVP, choose an outfit, bake a pie. Actually, two pies.
Watermelon, juicy and sweet, can be regarded as the food mascot of summer for many Americans. Though available year-round, these melons begin to come into season in July and can be found locally through September.
Blueberries are available year round, and, like strawberries, these little beauties are typically a sign of summer. Juicy and sweet when fresh, they’re the perfect addition to pretty much anything at any meal.
Pungent, spicy, delicate and fresh, arugula is a “grown-up” ingredient if there ever were one. But it’s also delicious and versatile, perfect for pepping up almost any spring dish.
My plan for this round of Delicious/Nutritious was to find some way to present our chosen ingredient for April — leeks — in a way where you could actually see them.
It’s time to dust off those salad tongs and stock up on greens because salad season is here again.
Turn a mango into sorbet or wrap it with avocado.
Two sweet treats featuring white chocolate for Valentine's Day.