Roasted Brussel Sprouts and Sweet Potatoes

Roasted Carrots Offer Mealtime Diversity

Thanks to Bugs Bunny and mom’s hand-packed school lunches, generations of kids have grown up enjoying one of nature’s most healthy vegetables. Carrots are rich in vitamin A and K, plus the anti-oxidant nutrient beta-carotene. Various…

Bacon-wrapped Stuffed Shrimp

Ingredients 2 teaspoons garlic powder 2 teaspoons paprika 2 teaspoons freshly-ground black pepper 1/2 teaspoon cayenne pepper 2 pounds large shrimp, peeled, deveined and rinsed (Available at the market from Lil Emma's Seafood) 2…

Butternut Squash and Kale

(Recipe courtesy of The Pioneer Woman) Ingredients 1/2 whole butternut squash; peeled, seeded and cubed 2 tablespoons butter 1 tablespoon olive oil 1/2 teaspoon kosher salt  Black pepper to taste 1/4 teaspoon chili powder…

Surprising Benefits from One Delicious Nut

Behold, the Pecan! The second most popular nut in America has been eaten and enjoyed by Native Americans for eons. Pecan nuts come from large deciduous trees related to the hickory family. The trees are native to the central and southern…

Spicy Szechuan Eggplant

(Recipe courtesy of Westchase District Farmers Market customer) Ingredients 1 1/2 pound eggplant 1/2 pound grass fed beef 1/3 pound fresh gulf shrimp 2 Tablespoons olive oil 4 large green onions, finely chopped 2 cloves garlic…

Spaghetti Squash with Ricotta

(Recipie courtesy of Recipecan.com) Spaghetti Squash with Ricotta by Jennifer Dunn Ingredients 2 spaghetti squash 1 cup ricotta cheese 1/2 tsp garlic powder salt and pepper, to taste olive oil, grated parmesan and red pepper…

Kale Two Ways

(Recipies courtesy of Food Network) Sauteed Kale by Bobby Flay Ingredients 1 1/2 lbs. fresh kale, coarsely chopped leaves & stems 3 tablespoons olive oil 2 cloves garlic finely chopped 1/2 c. vegetable stock or water Salt…