Bacon-Wilted Greens with Warm Goat Cheese

Virginia Willis is a French-trained chef and well-loved authority on Southern cooking. Her new book Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome arrived in my mailbox a

Fresh Vegetable Juice #SAVEITSUNDAY

Disclosure: This post is sponsored by Glad in conjunction with their #SAVEITSUNDAY program. With #SAVEITSUNDAY, Glad hopes to educate the public about the consequences of food waste, and I am

Lacto-Fermented Sauerkraut

Lacto-fermented sauerkraut has so many things going for it: natural probiotics that aid the digestive and immune systems, tons of beneficial enzymes, lots of vitamin C…in my opinion, it’s truly

Parsnip and Apple Soup

As promised, here is another wonderful soup recipe from one of the Hudson Valley’s most esteemed restaurants. This Parsnip and Apple Soup is courtesy of Agnes Devereux, owner of The

Perfect Fall Salad

I make and eat a ton of salads, and I love coming up with interesting salad combinations. This one, complete with shaved parsnip, carrot, and apple, is one of my

Apple Almond Crisp

I really enjoy recipe challenges (hence my participation in groups such as The Daring Kitchen, Foodie Fights, and food52). So I’m trying something a little different this month with a

Crockpot Applesauce

My mom brought me a big bag of local organic apples yesterday. They were beautiful pink fleshed apples – called “pink pearls”, I believe- stunning as well as delicious. I

Making Sauerkraut

Traditional sauerkraut is a lacto-fermented/cultured food made from cabbage that is absolutely fabulous for your health. A few of its many healthy attributes: it is high in probiotics that aid