Zucchini Parmesan Crisps (Vegan)

Our weekly farm basket included an array of bright green and yellow summer squash. We transformed them into a delicious snack using vegan Parmesan and gluten-free bread crumbs. The original recipe came from Ellie Krieger of the Food Network.  


Rainbow Stir-Fry with Chicken and Japanese Rice

Our younger son loves chicken, so we serve it often. To keep from getting bored, we’re always looking for a new preparations and flavor profiles. This quick stir-fry is another easy and healthful recipe from “Run Fast. Cook Fast. Eat Slow.” Our version includes bell pepper, broccoli, and bok choy. […]