3 / 5 Stars | 3 Reviews
by Leanne
“Mild onion, kiwi, banana and orange are spiced with a chopped pepper in this refreshing summer salsa. Try it with chips, or as a side to grilled meats and fish.”
Healthy Appetizers: Kiwi Fruit Salsa
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Healthy Soups and Stews: Frogmore Stew
Healthy Side Dishes: Pasta Peas
Healthy Main Dishes: Doreen’s Ham Slices on the Grill
Recipe: Speculoos-Swirl Skillet Brownie — Dessert Recipes from The Kitchn
If you like your brownies chewy, dense, and rich with chocolate, this is the recipe for you. Add a few swirls of melted speculoos — that sweet cookie spread that’s second only to Nutella — and you have brownie perfection.
What better way to show off this brownie than in a striking, rustic pan? My handy dandy cast iron skillet has done it again, proving that it’s not just for savory dishes, but it can produce awesome desserts, too!
black bottom oatmeal pie
Does anyone ever need an excuse to eat pie? Nobody we should be friends with, is my mantra. But, in an effort at inclusivity, here is a handy dandy excuse-finder, should you need a little convincing:
- Because it is not Friday yet.
- Because you probably woke up before you wanted to, and went to a job that even if you love, is still by definition something you wouldn’t do for free. Pie is an excellent consolation prize.
- Because yesterday felt like spring and everyone’s 3-month bad mood instantly evaporated. Today you needed a hat and gloves again. And a slice of pie, warmed just enough that a scoop of vanilla ice cream trickles over it.
- Because you’re probably never going to win that Maine Inn in time for lobster and blueberries season with an essay. (Although we are all rooting for you. And blueberry pie.)
- Because if you’re in the Northeast, fresh fruit pies are still months off, which means you get to make pies with chocolate and gooey caramel instead.
Notably absent: because it’s almost Pi Day. Seriously, guys, among all of the very compelling reasons to eat pie, the fact that the sixteenth letter of the Greek alphabet sounds like the word “pie” and has a numerical value that resembles the way a single country in the world writes its dates, and that date — 3/14/15 — will fall on Saturday is a bit of a stretch to use an excuse, even for someone who just argued you can and should eat pie just because the temperature dropped 12 degrees. Even the fact that this will be the nerdiest of Pi Days, because the year itself aligns with the fourth and fifth digits in the trillions-long patternless irrational number that represents the ratio of a circle’s circumference to its diameter — you know, I can hear you snoring right now — is awfully convoluted of a rationale, especially when you could just make pie because this one is completely amazing.
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How To Make Oatmeal in Jars: One Week of Breakfast in 5 Minutes — Cooking Lessons from The Kitchn
I know you are always looking for healthy, make-ahead breakfasts, and I keep coming back to my all-time favorite: steel-cut oatmeal. With a little forethought and a few Mason jars, you can make enough steel-cut oats for a whole week in just five minutes.
The result? Monday through Friday, you have a jar of wholesome oatmeal all ready to go. Pop it in the microwave at work and breakfast is served! Here’s how I do it.
Before & After: How I Figured Out the Best Way to Store My Kid’s Dishes & Utensils — Erika’s Kitchen Organization Project
Our growing collection of child-size dishes, bowls and utensils have never had a proper home. We’ve used whatever space was open and easily accessible to stash the pile of tiny things used daily for mealtime. While I’m in the process of making things work better in our kitchen overall, offering our son access and the ability to help with his colorful collection of dinnerware seemed like a bright idea.
Healthy Appetizers: Ceviche
4.36 / 5 Stars | 62 Reviews
by Star Pooley
“This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice! Now don’t wrinkle your nose! You would never know the seafood was not cooked prior to serving. Make sure to always use the freshest ingredients! You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish.”