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Roasted Tomatillo and Pineapple Salsa is a Sweet and Spicy Treat

“I’m solar powered,” my grandmother recently said to me in the deepest, darkest part of the Winter That Just Would Not End. I couldn’t have agreed more, I thrive on sunshine! That day, the sun had poked through for the first time in weeks and we were all in a better mood. That night, I couldn’t handle sitting cooped up at our table for dinner one more time, so we made our way to the patio of a Mexican restaurant and enjoyed what will be the first of many outdoor dinners this season.

Our complimentary chips and salsa included a tomatillo and pineapple variety that I hadn’t tried before. One bite was all I needed to try and commandeer that part of the sampler. My husband told me I could make it better. Challenge accepted.

By the way – challenge won!
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Homemade and Fat-Free Creamy Feta Salad Dressings Two Ways

If I told you that you could have big salads tossed with a creamy dressing and it would be fat free, would you believe me? Not only fat free, but extremely low calorie, fresh flavor, and maybe the best dressing you’ve ever had. Let me show you the way.

I prepare a big entree salad for dinner for my family once or twice a week. I swore off grocery store salad dressings years ago because they’re terrible, and frankly, I can whip up a vinaigrette on demand with a flavor that perfectly complements my meal. But I recently grew tired of the vinegar and oil and craved the creamier variety I used to douse my salads in. Inspiration struck.

Picking through the refrigerator, I found feta crumbles, Greek yogurt, and the strawberries and basil I usually add to vinaigrette. These were blended together, without the oil, and the sweetest pink dressing adorned our salads that night. And with that, my creamy feta dressing fixation began.
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Summer Produce: What’s Up with Herbs?

With farmer’s markets across the country in full swing, you might be wondering how in the world you’re going to navigate the overflowing stands of fruits, vegetables and fresh herbs.

With more leafy greens than you can count and basil plants that seem to be bursting at the seams, how does a produce novice manage to take home fruits and veggies that will make it to your table and into your meals and snacks?

This week, we’re taking you through some of the herbs – popular and obscure – that you might encounter at your farmer’s market. Because fresh herbs sold at outdoor or indoor local markets are typically fresh and free of preservatives, you’ll need to use them pretty quickly.


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RECALL: Alfalfa Sprouts, Cilantro and Parsley

Cilantro leavesTwo apparently separate outbreaks of salmonella have prompted recalls of alfalfa sprouts, cilantro and parsley.

The FDA says the contaminated alfalfa sprouts have been traced to Tiny Greens Organic Farm, which sold the vegetables in four-ounce and five-pound containers to farmer’s markets and grocery stores. They also sell sprouts to restaurants, including the sandwich chain Jimmy John’s. The sprouts have made 94 people ill in 16 states, but no deaths have been linked to the outbreak.


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