Hello everyone! Did you enjoy the first homegrown sweet corn of the season as much as we did? For our family, that is the true start of summer. And while your family may finish the corn in your share in one meal, if you occasionally find you have an ear or two left, I...
Found on the “Sparks Recipes” website, this recipe was contributed by Mesama, who blogs from her home in the UK. Prep time: 15 minutes, then allow 1 hour to chill salad Serving Size: 10 Ingredients: 2 large cucumbers, peeled & cut into half moon slices...
This is one of those salads that’s easy to make ahead. Simply chop all the veggies and store them in the refrigerator until you’re ready to add the dressing. Combine with the dressing and let the salad marinate in the refrigerator while you prepare the...
Terri Edwards shared this recipe on her site, “Eat Plant-Based Foods.com”. For those who may be unfamiliar with leeks, this is an easy introduction to them. Prep time: 10 minutes Cook time: 30 minutes Servings: 4 Ingredients: 3-4 whole Leeks minced Garlic,...
This recipe by Rachael Ray is a fun, hands-on activity to do with your kids. Serves: 6 Ingredients: 1 ripe melon, such as Cantaloupe or Honeydew 1/2 to 3/4 cup seedless Raspberry jam (Dee used strawberry jam) 1 1/2 cups shredded Coconut, toasted Directions: 1. Cut the...
