“Do you ever see those pictures of gorgeous farm-to-table dinners and think how fun it would be to have been there?” We couldn’t agree more with Sweet Phi, a Milwaukee-based blogger who begins her #myfarm2table blog with this question. You don’t need to be a celebrated chef or a farmer to host your own DIY farm-to-table dinner. To show how fun and feasible it is to bring farm-fresh, local artisanal foods directly to your table, we partnered with our favorite food bloggers to launch the #myfarm2table challenge. We asked them to create luscious spreads for friends and family with seasonal, local ingredients found at our Shop. From recipes to decor ideas, you’ll find all the essential ingredients for the perfect […]
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Meet our favorite food mavens! They’ll be the first to alert you to hidden ingredients in foods with a “health halo” & clue you in to cool, new products before they hit the shelves. They’ll dish up only the best, proven recipes so you never disappoint at a dinner party. And they’ll definitely cure your case of the food blahs with exotic culinary inspiration from their world travels! Follow these 5 food hubs & you’ll be cooking better, smarter & healthier in no time! This daily online food magazine offers loads of pragmatic wisdom on healthy eating & cooking. Why follow: Get easy weeknight recipes, how-to articles & money-saving kitchen strategies. Get a taste: A Quick Guide To Ingredient Substitutions Where […]
It was in the fall of 2010, while David Klingenberger was working on organic Tantre Farm in Chelsea, Mich., that he began a journey into fermentation that has culminated with his serving as Chief Fermenting Officer at The Brinery in Ann Arbor. That particular autumn, Tantre’s fertile fields yielded David and his fellow farmhands with an exceptionally large bumper crop of cabbage. Inspired by both his passion for eating locally year-round and his German lineage, David decided to preserve the cabbage, creating his delicious, wild-fermented sauerkraut that so many foodies, including President Barack Obama, enjoy today. Located in Ann Arbor’s Washtenaw Food Hub, The Brinery produces an array of delightfully complex krauts, pickles, kimchi, and other fermented goodies, constantly adding […]
Do you stress when you’ve got extra fruits & vegetables in your kitchen without a plan to use them? Stop stressing & start eating better with these 10 fun, delicious ways to make brilliant use of all that organic goodness. 1. Bake veggies & fruits into healthy chips. Simply slice produce with a sharp knife or mandoline & bake them into perfect snacks. Discover how to make Garam Masala Eggplant Chips, Baked Zucchini Chips with Parmesan, Cinnamon Carrot Chips & more on Pinterest. 2. Freeze your own smoothie packs. Browning bananas? Peel & chop ripe fruits & veggies, bag ’em & stick it in the freezer for your next smoothie. Combine chopped greens with a cup or more of produce. […]
Got extra produce? You’ve got a healthy, budget-friendly meal in the making! Use these 5 simple recipe “equations” to add together whatever you have on hand. We guarantee the edible “sum” will be even tastier than its produce parts! You can make produce-packed soups, quesadillas, meatloaf, quiches and casseroles too! There are an endless amount of cool concoctions you can make with your leftover produce, so be bold and don’t be afraid to mix it (all) up.
When the weather outside is frightful—and germs are making the rounds at school and in the office—one of the most enduring pleasures is hunkering down and getting cozy at home. We’ve gathered some ideas we hope will inspire more warmth in your life—and your family’s bellies—during the most wintery months. Check out our Winter Warmers recipe roundup, and read on for more inspiration to raise the temperature! 1. Go savory to satisfy on cold mornings. Eating refined carbs at breakfast, especially those with added sugar like cereal or muffins, causes metabolic swings that can last all day. Oatmeal’s complex carbs are a better foundation, especially if you ditch the usual sweet toppings for savory ones, like an over-easy egg and […]