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Now and then we just don't want to cook as much as we normally do. Maybe it's the heat of summer that keeps us from wanting to get in the kitchen or trek to the grocery store. If it's winter, maybe there is a layer of snow on everything outside. If we don't qualify for Meals on Wheels or any other food program, it's up to us to figure out how to get good meals.

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One of my dearest friends loves all things watermelon. It's always a challenge to think of new ways to serve her favorite melon. Watermelon is a delicious, fresh ingredient that shouldn't be restricted to just fruit platters and buffet tables. Its versatility is astounding. Botanically, a watermelon is a fruit — a ripened ovary of a seed plant and its contents, much like a pepper, pumpkin or tomato.

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Summer is one of the best seasons to indulge in beautiful, leafy green vegetables. These include the most common varieties seen in grocery stores or farmer's markets, like spinach, kale, collards, mustard greens or Swiss chard. You also can eat the green, leafy tops of many root vegetables, such as beets, turnips and rutabagas.

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One of my favorite year-round lunch or light dinner menus is a half of a club sandwich and a bowl of vegetable soup. When people think of summer recipes, they seldom think of soup. While soups are a perfect dish in the winter, they're easily a seasonal recipe with the right ingredients. And,…