The best mac and cheese does not come out of a box or the microwave. With a little extra time, you can make this muffin cup mac and cheese recipe that serve as a great side dish or a pre-portioned snack!
When your garden (or the farmers market) provide you with more green beans than you know what to do with, try this green bean and garlic recipe. The pine nuts add another layer of flavor that makes this simple side a great dish to share at a family barbecue.
In addition to taking advantage of the seasonal fruits and vegetables, don’t forget the herbs in your garden! This lighter version potato salad uses plain Greek yogurt, which is a healthy substitution for sour cream in most recipes, and fresh cut dill.
This recipe makes perfect use of fresh locally grown corn and squash. It is packed with nutrition and flavor! To save time use canned butter beans or baby lima beans, drain and rinsed before use. Edamame work well in this recipe also!
There are many health benefits of green cabbage and even more in red cabbage. This recipe is a healthier version of a traditional coleslaw. It is packed with nutrients and fiber with a bit of a kick from fresh garlic and Dijon mustard. Like most slaws, make it a day ahead and use as a go-to side any time of year!
Acorn squash is an easy to prepare, low-calorie, nutrient packed addition to any meal. Acorn squash provides vitamin B6, complex carbohydrates, potassium, magnesium, folate, thiamine and dietary fiber. When shopping for the right acorn squash, pick one that is that is heavy for its size with smooth, dull skin and no soft spots. A good balance between green and orange coloring is ideal. Fun fact: squash is considered a fruit, not a vegetable.