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Thyme and Honey

  • Spring Veggie Stir Fry

    A few weeks ago, my CSA started for the 2019 growing season. Every week, I go and pick up a bag of delicious local fruits and veggies. I approach each bag almost like an episode of Food Network’s Chopped. My share is my basket, and I have to create a delicious meal using those ingredients (with a little help from the pantry)!

  • Spaghetti Squash with Turkey Ragout

    If you’re like me, you have a New Year’s Resolution to eat healthier, lose weight, or to eat more at home. A lot of fad diets come in bottles or frozen meals with tons of plastic packaging. And, let’s face it, January isn’t known for its wide abundance of fresh fruits and veggies. In fact, the only “field crops” this time of year are mushrooms. So, finding recipes that are both healthy and sustainable may be tough. That’s where winter squashes become your best friend.

  • Pork Chops with Cranberry-Apple Chutney and Roasted Fall Vegetables

    Summers brings us fresh fruits and vegetables, from the berries of June and July to the peppers, corn, and tomatoes of August and September. But November doesn’t mean that we can’t eat farm fresh vegetables as well!

  • Pulled Pork Macaroni and Cheese

    This comfort food recipe is simple, but can become time consuming if you make your own pulled pork to put in it. If you have already made pulled pork and have leftovers, this is an ideal use.

  • Chicken Korma recipe

    This recipe was made at the June Community Dinner with Westside Moravian Church. Try this Indian delicacy for dinner tonight.

  • Sweet potato flat bread recipe

    This recipe was made at the June Community Dinner with Westside Moravian Church. It is simple to make and healthy too. 

  • Raw Beet Salad recipe

    This recipe was made at the June Community Dinner with Westside Moravian Church. It is cool and refreshing and perfect for summertime. Give it a try this weekend! 

  • Swiss Chard and Lentil Salad

    Today I will be talking about another Farmer’s Market find… Swiss Chard.  My daughter Sara and her boyfriend, Matt are regulars at area farmers markets so it was no surprise that on a recent trip they returned home with a lovely bunch of organic rainbow chard that they purchased from Philos Farm.

    Philos Farm is a collectively owned and managed, certified organic, diversified vegetable farm located in Schnecksville, PA.  They can be found at The Nazareth Farmers Market on Saturdays and the Saucon Valley Farmers Market on Sundays or any day at the farm at 3467 Bellview Road, Schnecksville, PA . If you get a chance, check them out … great produce and a really enthusiastic, positive vibe!

  • Tuscan Kale, Roasted Red Pepper and White Bean Quinoa

    Farmers Market season is here and I am doing a happy dance!  Fresh from the farm produce is such a joy after a winter of frozen veggies, even if they are home grown. There is something magical about using fresh from the farm produce; it just makes you feel more alive and somehow… better fed with more nutrition. I think even the act of going to a fresh market is more enlivening! There is such energy surrounding the activity! I’m not sure if it’s the energy from the fresh food or the positive attitude of the farmers or the enthusiasm of the shoppers, but the whole activity is positively uplifting!

  • Gazpacho and Grilled Cheese Mexicana

    Don’t know why, but recently I had a craving for Gazpacho. That’s usually a summertime thing with all the delicious vine ripe tomatoes that abound. It must have been a memory jog that happened while planning the layout of this year’s garden. Ahhhh… those sweet, juicy, ripe garden tomatoes, just right for fresh, spicy salsas and cool refreshing gazpacho, on a hot and humid day. Well the day I was thinking of Gazpacho was neither hot nor humid, it was about 30°, but still the thought of gazpacho was on my mind. Unfortunately, vine ripe tomatoes are a bit scarce at this time of year, at least really tasty ones, so we shall improvise.  I went into the pantry for ingredients. First, tomatoes.  Hmmmm… crushed or diced?   Today we’ll use diced; I found a few cans of fire roasted ones, yum.  Tomato juice… I never keep tomato juice unless I have a specific purpose. What to do? What to do? I’m not going out to the store when it’s 30° out just for tomato juice!!! (This is why we need the Bethlehem Food Co-Op , then it would be a short trip and I wouldn’t mind.)

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