Summer’s End Veggie-Bake
This Summer’s End Veggie Bake is similar to ratatouille and is absolutely perfect for this time of year. It takes advantage of the last of the sweet, ripe, summer vegetables, but is hearty and warm, qualities we start to crave as we move into fall.
Basic Garlicky Greens
This is a simple “go-to” recipe that works well for all kinds of greens! The flavor can be easily adapted to suit your taste. Try balsamic vinegar and add dried fruit for a sweeter dish, or skip the red pepper flakes if you’re not a lover of spice. Fresh herbs can also be added at the end. If using more tender greens like spinach or arugula, the cooking time will be short — keep any eye out for the leaf color to intensify and brighten.
Simple French Lentil Salad
I learned this recipe while I was living in France for a summer during high-school. My “French mother” made this salad often for large family lunches, and I snuck back to the kitchen to help (and learn her secrets!). By the end of my stay there, I was the designated salad dressing maker, and would get a call each night when it was time to “faire la vinaigrette!”
Should I buy Organic?
One question that many of my clients are curious about is whether there are health benefits to choosing organic foods (and/or risks associated with not doing so.) This is a great question, particularly when you factor in the higher cost of most organic foods. Is it worth it?