
There’s a definite chill in the air, and summer is definitely over. Not sure how much longer fresh sweet corn will be available, but if you do have some to use up, this is an excellent side dish.
Eating and living locally . . . mindfully . . . simply.

There’s a definite chill in the air, and summer is definitely over. Not sure how much longer fresh sweet corn will be available, but if you do have some to use up, this is an excellent side dish.

Fresh beans are infinitely better than the canned version. The addition of bacon makes this side dish out of this world (bacon has a way of doing that . . . )

Okra is one of those vegetables I never cooked before working my way through Simply in Season. But I’ve come to enjoy it. This is a super simple recipe that’s a great side dish.

On a recent stock-the-pantry trip to Costco, DH picked up some stuffed salmon fillets. For some reason after a long day of shopping I really don’t feel like cooking, so we took the easy route. He grilled the salmon while I made this easy-peasy side dish. I’m always looking for an excuse to get out my rice cooker!

Pay no attention to the burnt parsnips in the photo; they tasted delicious, even if a bit overdone. Don’t blame the recipe; I’m sure you’ll pay more attention than I did!

I haven’t been on top of my meal planning lately, so last night I found myself wondering what to make for dinner, or perhaps whether to get Thai or pizza. Then I remembered the split peas lurking in my pantry. So I hauled out my copy of More with Less and decided to give this recipe a try.

It was a little weird buying brussels sprouts already off the stem, one row over from asparagus in December. The tag told me it was from California; I had my doubts, but really wanted sprouts and since I’ve been traveling haven’t had a chance to get to the indoor winter farmer’s market. So California sprouts it was.

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