I’m heading off to attend the International Food Blogger Conference (IFBC) in Sacramento this week. I’m especially excited because I have the opportunity to participate in a couple of farm tours. I’ve attended this conference in the past and being fairly new to blogging you tend to become overwhelmed with all the things you are…
Print Grilled Cabbage Servings: 5 pieces Cabbage is the perfect side to BBQ however, it doesn’t have to be served up as coleslaw. Try this savory grilled cabbage recipe and mix it up a bit at your next cook out. Ingredients 1 head green cabbage 2 tablespoons olive oil 1 tablespoon barbecue seasoning dry rub…
Print Chorizo I like to keep chorizo on hand to add a little zip to whatever I’m cooking. Chorizo is great in a breakfast burrito to start the day! Ingredients Chorizo Eggs, scrambled Potatoes Tortilla Cheese Instructions 6.1.5 https://greenscookery.com/blog/events/chorizo/ Copyright 2016 Nutrition Studio, Inc.
Print Beef Short Ribs Servings: 8 ribs This first test recipe came out really good. However, next time I would use more tabasco, increase the temperature, and cook for a shorter time period. Ingredients 2 racks beef chuck short ribs (total of 8.3 lbs) Tabasco sauce Salt Pepper Instructions Trim fat from ribs and discard.…
Found a great meal replacement shake today at the annual meeting. You can find them online and at Sprouts.
I had the pleasure of speaking about the importance of eating balanced meals to children from the Boys & Girls Club ages 7-13 in Scottsdale on Tuesday. Some were introduced to snap peas for the very first time and discovered that it was very different from a regular canned pea that they had previously encountered.…
Chef Steph recently presented to the Arizona Registered Sanitarian Conference on November 5th and discussed seasonal greens, squash, and recipes. The star of the show was the demo on a super simple Pumpkin Jalapeño Hummus recipe. Using a seasonal favorite (pumpkin) this flavorful hummus will make you wonder why you never made your own! Garnish this…
We had a fantastic time talking to folks at the Yuma Lettuce Days Festival the first weekend of March. On Saturday we introduced Lollipops (Kale Sprouts) to hundreds of attendees at the festival. Click below for the recipes. Citrus Lollipos with Toasted Pecans…
The After School Hunger Zone was presented by Chef Teresa Hansen where she shared quick and easy recipe ideas!
