Crunchtime Food Blog

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I first learned about this clever company You Bars on Cooking Channel’s, Foodcrafters program. The foodcrafters at You Bar let us create our own health bars, cookies, trail mix and more by selecting from their nearly endless list of healthy ingredients. The coolest part is they customize the packaging label. My son received this trail mix I concocted (raisins, sunflower seeds, peanuts, almonds, granola, and chocolate candy) at his summer camp. He’s going to Secret Agent camp which, from the looks of the camp’s photos, appears more like he is in Taliban training. They’re labeled “Griffin’s Spy Fuel.” Let’s just hope when he’s questioned by the Feds, they don’t take away his snacks.
My daughter is at an art school named Innerspark, so she received, “Kendall’s Innersparks” cookies. She said, and this I quote from a sometimes snarky 16 yearold, “they are really delicious.” She sent this photo:
These are not the cheapest treats, but they are healthy, fast and uniquely personalized. Check ’em out!

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I’m a sucker for fish and meats that are on sale, but that means I have to be flexible and simple with food prep. I swear I picked up lobster tail as the “manager’s” special at Ralph’s for only $5.99 a tail. Sure, it wasn’t minutes-fresh from the ocean, but it smelled good when I boldly tore open a corner of the package at the store. This is an opportune time to remind everyone to ask your fish monger or butcher to let you smell it before they wrap it. I hate them and myself and the lady who’s driving slowly in front of me when I need to make a return trip to the store.
Grillin’ Lobster – the easy, healthy way. Here’s how: read more

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I plated last night’s leftovers on one stage in hope of a third performance – lemon chicken with peanut sauce, farm-fresh tomatoes and green grapes. If it looks like a meal, smells like a meal, it must be a meal – right? Will my husband reach for this, instead of chips? Anyone have good ideas for making your real food leftovers more desirable in the fridge?

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Panzanella is an Italian ‘bread salad.’ When everyone at the party is loading up on liquored cocktails and bbq’d meats with lacquered sweet sauces, this brilliant salad is a welcome dish to take away some of the guilt. It’s easy to prepare, holds up on the buffet line, and provides great leftovers. I made this for Fourth of July and ate versions of it for two days. It was even better after the vegetables and bread had time to soak up the dressing.

Panzanella Salad (recipe adapted from Barefoot Contessa Parties) read more

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There once was a vegetable that had a green color,
with seeds in the middle of its corehead.

When it was good it was very, very good
but when it was bad it was horrid.

This a very, very good way to eat zucchini. It’s raw and splashed with lemon juice, so you don’t have that bitter or mushy business to deal with. This summer vegetable is low in calories and filled with nutrients. I modified this recipe from Eating Local, The Cookbook Inspired by America’s Farmers which I bought to help me find something new to do with favorite vegetables and to learn what to do with the new items.
1. Slice zucchini with my preferred vegetable peeler (or mandaline for you sassy types)
2. Add:
lemon juice
s&p to taste
toasted pine nuts (they called for toasted sliced almonds)
torn lettuce (I didn’t have arugula per the recipe)
fresh basil
garlic (I forgot to add and it was delish)
shaved parmesan (leave off if you’re vegetarian)
I made a double batch – lunch and dinner today.
Zucchini Ribbons Part 2

Zucchini on FoodistaZucchini

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