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Blueberry Salad

6/29/2026

Ingredients
Salad
8 cups spring mix
1 cup blueberries
1/2 cup crumbled feta (about 2 oz)
1/2 medium red onion, sliced thin, cut into half moons
1/3 cup nuts (almonds, walnuts or pecans)

Maple Syrup Vinaigrette
1/4 cup olive oil
1.4 cup balsamic vinegar
2 Tablespoons maple syrup
1 Tablespoon Dijon mustard

Instructions

Please spring mix in a large serving bowl.
Top spring mix with blueberries, feta, sliced onions, and nuts.
To make dressing, whisk together the maple syrup and Dijon mustard. Then add the extra virgin olive oil and balsamic vinegar and mix well.
Pour vinaigrette onto salad right before serving.
Any extra salad dressing will store in the refrigerator to up to a week.

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Asian Green Stem Cauliflower Stir-fry

6/23/2026

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Ingredients

1 ⅓ pounds Asian green stem cauliflower
1 ½ to 2 tablespoons neutral oil such as canola
Fine sea salt or kosher salt
⅓ cup water or lightly salted chicken broth plus more as needed
1 teaspoon sesame or unrefined peanut oil

Preparation

Slice off a bit from the dry stem ends, then separate the cauliflower into slender, chopstickable size pieces. If some are too long to be bite size, cut some of the stem but keep them to stir-fry! If there are tough seeming stem parts (bite one to see), cut off the tough outer skin. You should net about 1 ¼ pounds, or roughly 4 cups.
Heat a large wok or skillet over high heat. Add the oil and swirl to coat. When shimmering and hot, add the flowering cauliflower and sprinkle in salt to season. Stir and flip with enthusiasm for 1 to 2 minutes, until glossy and glowing.
Pour in the water, stir, then cover. Lower the heat slightly and cook for about 3 minutes, uncovering and stirring occasionally. When the cauliflower is just tender crisp, uncover. If there is water left in the pan, allow it to vigorously boil off. If there's no water left and the cauliflower is firm, add a splash of water and replace the lid.
When you're satisfied with the cauliflower's doneness, pour in the sesame oil and stir to combine. Turn off the heat. Taste and add extra salt as needed. Transfer to a plate and serve.

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Simple Butter & Dill Roasted Carrots

6/16/2026

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Ingredients:
2 lbs carrots (peeled and trimmed)
2 tbsp melted butter
Salt
2 tbsp chopped fresh dill.
Directions:
1. Preheat your oven to 450°F.
2. Toss the carrots with melted butter and salt on a baking sheet.
3. Roast for 10 minutes, turn the carrots, and roast for another 10–12 minutes until nicely charred and tender.
4. Remove from the oven, sprinkle with the dill, shake the pan, and bake for 1 more minute to release the dill's flavor without burning it.

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Quick Pickled Cucumber, Tomato, Onion Salad

6/9/2026

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Ingredients

1 English cucumber (or 2 to 3 Kirby cucumbers; peeled and thinly sliced)
3 garden fresh tomatoes (cut into wedges)
1 sweet onion (thinly sliced)
1 cup white vinegar
2 tablespoons vegetable or olive oil
1/4 cup water
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper

Instructions

In a large bowl, combine the cucumbers, tomatoes, and onions.
In a medium bowl, whisk together the vinegar, oil, water, sugar, salt, and pepper. Pour the dressing over the vegetables and gently toss to coat. Cover and store in the refrigerator (tossing a few times) for at least 1 hour before serving.

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Easy Sauteed Sugar Snap Peas

6/2/2026

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Ingredients

1 tablespoon butter
8 ounces sugar snap peas, strings removed
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder

Instructions

Heat the butter in a large 12-inch skillet over medium-high heat until it starts to foam.
Add the snap peas and stir-fry for 1 minute.
Add the salt, pepper, garlic powder, and onion powder.
Keep cooking, stirring constantly, until the pods are tender-crisp, about 2 more minutes.
Remove from the heat immediately and serve. Do not leave in the pan since they will continue to cook.

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Blueberry Salad

Asian Green Stem Cauliflower Stir-fry

Simple Butter & Dill Roasted Carrots

Quick Pickled Cucumber, Tomato, Onion Salad

Easy Sauteed Sugar Snap Peas

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