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Some like it hot and you should be one of them!

FoodLove's newsletter for 10/27/16 View this email in your browser (http://us13.campaign-archive1.com/?u=77cc26e06f414291d7c463df7&id=ff4f10d459&e=0ab9ec18fb) http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=94640a7f42&e=0ab9ec18fb Share (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=ae6def3ab9&e=0ab9ec18fb) http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=ffa058092d&e=0ab9ec18fb http%3A%2F%2Feepurl.com%2Fcl2r9b Tweet (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=d6392fedbc&e=0ab9ec18fb http%3A%2F%2Feepurl.com%2Fcl2r9b) http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=7e75d449ea&e=0ab9ec18fb Pin (http://foodloveinc.us13.list-manage2.com/track/click?u=77cc26e06f414291d7c463df7&id=d0a0da2e57&e=0ab9ec18fb) http://us13.forward-to-friend.com/forward?u=77cc26e06f414291d7c463df7&id=ff4f10d459&e=0ab9ec18fb Forward (http://us13.forward-to-friend.com/forward?u=77cc26e06f414291d7c463df7&id=ff4f10d459&e=0ab9ec18fb)

** Let's spice things up, FoodLover!

I love hot sauce! To me, adding hot sauce to a meal is akin to adding salt: both breathe life into your foods. Salt is essential for bringing out the inherent flavor in foods, making them taste even more like themselves, while hot sauce provides a contrast that lets you experience that flavor in a new way. It makes food more exciting and can keep some recipes, particularly heavy, cheesy ones, from tasting flat. (Seriously, artichoke dip full of cream cheese, jack cheese and mayo is pasty as all get out. Add a tiny splash of hot sauce and suddenly the flavors burst!) And, if you happen to overdo it, hot sauce will give you a tremendous appreciation for dairy products because they are what cools the heat!

Hot peppers, the key ingredient in hot sauce, each have their own unique flavor in addition to different levels of heat. I like to have a selection of sauces made with all kinds of peppers so the resulting sauces have a wide range of flavors and heat, providing just the right condiment for every meal. Here’s a little introduction (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=fc282a6dd3&e=0ab9ec18fb) to commonly produced hot sauces around the world and the peppers used to make them.

Hot sauce is one of the items I enjoy searching out when I travel because one little bottle can hold a whole story: which ethnicities are represented in the area, what produce is grown in the area, and how all of that comes together to form the local culture. Of course, it’s not something you find everywhere or you may not find a locally made hot sauce (read your labels!) but when you do find some be sure to check it out.

Back at home I eagerly look forward to late September at our farm because that’s usually when the hot peppers are at their peak and our PYO quota is unlimited! I pick any peppers (this year with the help of a friend visiting for a few days from the West coast...thanks Peg!) the farm grows but my favorites are cherry peppers for their luxurious texture and poblanos for their rich flavor. Both of these varieties are in the low to medium heat range so great in recipes for non-chili heads and a wonderful way to let people who shy from spicy foods get acquainted with the exciting flavors of chilis. I also make a few batches of truly hot sauces with peppers like habaneros and use those when I’m in the mood for some fierce flavor!

Most sauces are made with a combination of salt and vinegar as the base and then other produce, herbs or spices are added. I like to use whatever produce is locally available and I’ve found that you can add almost anything into a sauce and the result is often very surprising but always delicious.

Here are the six sauces I made this year: * Cherry peppers with mango and red wine vinegar * Green jalepenos with green apples, onion, cilantro and white vinegar * Orange jalepenos with peaches, carrots and peach vinegar * Serranos with basil, ginger, garlic, rice vinegar and mirin * Red jalepenos with garlic, onion, apple cider and apple cider vinegar * Habaneros with orange bell peppers, pineapple, mint, garlic and lime juice

If you don’t have a particular flavor in mind it’s fun to let color guide you. The flavors are often great together and the result is beautiful!

I hope next time some hot sauce crosses your path you feel brave and give it a try. You may be surprised at the world of flavor that opens up for you! CSA rundown, week #20, last week of the main growing season: Butternut squash Red leaf lettuce Carrots Hakurei turnips Sweet potatoes Mixed variety potatoes Kohlrabi Spaghetti squash Green peppers Watermelon radish Newbie! These have a similar bite as the red-skinned white-fleshed radishes we all know but my goodness these guys are beautiful! And they're bigger in circumference so more versatile and easier to cut very thin for use raw in a gorgeous salad or as a quick pickle. Check out this link (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=09c2e37a02&e=0ab9ec18fb) for some photos and recipes ideas. Baby mizuna and tatsoi greens Newbie! Both these mizuna and tatsoi greens have been in the rotation earlier this year but as part of a salad greens mixture. This is the first time we received them singularly. Both have distinctive flavors and can be used raw or cooked. Here's some info on how to use mizuna greens (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=04f1267c24&e=0ab9ec18fb) and how to use tatsoi (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=120720d636&e=0ab9ec18fb) .

Thanks, FoodLover, for reading. Head on over to our blog (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=9d9573bb7f&e=0ab9ec18fb) to join the conversation and please share (http://foodloveinc.us13.list-manage1.com/subscribe?u=77cc26e06f414291d7c463df7&id=287020f542) with all the FoodLovers you know! Hi! I'm Tonianne, food evangelist and creator of FoodLove. That's me happy as can be, cooking for friends on a camping trip, and sharing wonderful conversation about – yup, you guessed it! – food. Thanks for reading and I hope you enjoy the conversation, too. PHOTO CREDIT: D. SHEA

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We're on the road!

FoodLove's newsletter for 10/20/16 View this email in your browser (http://us13.campaign-archive1.com/?u=77cc26e06f414291d7c463df7&id=fe0c4481b2&e=0ab9ec18fb) http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=c004b479ac&e=0ab9ec18fb Share (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=d35cd94c09&e=0ab9ec18fb) http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=e8c75d1327&e=0ab9ec18fb http%3A%2F%2Feepurl.com%2Fck1R6v Tweet (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=01ef4c517b&e=0ab9ec18fb http%3A%2F%2Feepurl.com%2Fck1R6v) http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=bda5750ca0&e=0ab9ec18fb Pin (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=2330473f86&e=0ab9ec18fb) http://us13.forward-to-friend.com/forward?u=77cc26e06f414291d7c463df7&id=fe0c4481b2&e=0ab9ec18fb Forward (http://us13.forward-to-friend.com/forward?u=77cc26e06f414291d7c463df7&id=fe0c4481b2&e=0ab9ec18fb)

** Greetings from Idaho and Oregon, FoodLover!

The Chief Taster and I are on the road this week and eating our way through two new states, so we'll give you all a quick taste of what we're tasting!

1 There a few very few noticeable ethnic neighborhoods. In other parts of the country you track down the Italian neighborhood for great pasta or the Polish or German neighborhood for the best sausages but out here it's a total mixed bag. The lines of ethnic food traditions are far more blurred, which makes it more challenging to find the most authentic version of each cuisine but we've had the chance to sample some crossover flavors and techniques that are absolutely delicious.

2 Cardomom is everywhere! This has made me so happy because I happen to LOVE cardomom in coffee (I thought I had come up with this idea just like I thought I invented clam pizza then I went to Frank Pepe's in New Haven and learned he's been doing it since the 20s). So, anyway...

Cardomom seems to be the seasoning of choice in these parts showing up in coffee as well as baked goods, savory meals and cocktails, much as you would find in the Middle East or India. In addition to Cardomom, other spices common to Middle Eastern and Indian cuisines are popping up, particularly in coffee and cocktails like a turmeric-ginger latte or a clove-plum-apple rum punch. Yum!

3 The fries in Idaho are delicious! In a state famous for its potatoes they absolutely take fries seriously and in several restaurants you can chose not only the shape (shoestring, wide cut or even balls!) but the exact variety of locally-grown potato and they'll be cut and fried fresh for your order. In the land of burger and fry joints we've become accustomed to mediocre frozen fries but there really is something magical about taking three simple ingredients -- potatoes, hot oil and salt -- and creating one of the most delicious simple foods of all time!

Since we're on the road the CSA update will have to wait until next week and that will be the last regular season pick up for the year.

Thanks, FoodLover, for reading. Head on over to our blog (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=4d898e25aa&e=0ab9ec18fb) to join the conversation and please share (http://foodloveinc.us13.list-manage.com/subscribe?u=77cc26e06f414291d7c463df7&id=287020f542) with all the FoodLovers you know! Hi! I'm Tonianne, food evangelist and creator of FoodLove. That's me happy as can be, cooking for friends on a camping trip, and sharing wonderful conversation about – yup, you guessed it! – food. Thanks for reading and I hope you enjoy the conversation, too. PHOTO CREDIT: D. SHEA

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Our mailing address is: FoodLove, Inc. PO Box 12 South Hadley, MA 01075 USA Want to change how you receive these emails? You can ** update your preferences (http://foodloveinc.us13.list-manage.com/profile?u=77cc26e06f414291d7c463df7&id=287020f542&e=0ab9ec18fb) or ** unsubscribe from this list (http://foodloveinc.us13.list-manage1.com/unsubscribe?u=77cc26e06f414291d7c463df7&id=287020f542&e=0ab9ec18fb&c=fe0c4481b2) Email Marketing Powered by MailChimp http://www.mailchimp.com/monkey-rewards/?utmsource=freemiumnewsletter&utmmedium=email&utmcampaign=monkey_rewards&aid=77cc26e06f414291d7c463df7&afl=1

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Shake things up the easy way!

FoodLove's newsletter for 10/6/16 View this email in your browser (http://us13.campaign-archive1.com/?u=77cc26e06f414291d7c463df7&id=eaabb79412&e=0ab9ec18fb) http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=462e7ea70b&e=0ab9ec18fb Share (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=0afb568d9f&e=0ab9ec18fb) http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=8b7149dd20&e=0ab9ec18fb http%3A%2F%2Feepurl.com%2FciDRs5 Tweet (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=9609a3c85e&e=0ab9ec18fb http%3A%2F%2Feepurl.com%2FciDRs5) http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=612fdcfee5&e=0ab9ec18fb Pin (http://foodloveinc.us13.list-manage2.com/track/click?u=77cc26e06f414291d7c463df7&id=3fe39c506d&e=0ab9ec18fb) http://us13.forward-to-friend.com/forward?u=77cc26e06f414291d7c463df7&id=eaabb79412&e=0ab9ec18fb Forward (http://us13.forward-to-friend.com/forward?u=77cc26e06f414291d7c463df7&id=eaabb79412&e=0ab9ec18fb)

** Variety is the spice of life, FoodLover!

No one wants to eat the exact same thing every single day. That gets boring and monotonous. But wouldn’t it be nice if you could experience the convenience of making a familiar recipe while enjoying new flavors each time? That's something I can help with!

I would like to introduce strategy #3, cooking with Base recipes. Base means these recipes are the sturdy base on which you can base other recipes. The idea is that you learn and get comfortable with a few Base recipes and while using the same amounts and same technique but changing just a couple ingredients you end up with something that tastes new and interesting. There’s your variety, the easy way!

The following recipe for hearty greens salad will look familiar because I included it in last week’s introduction to Prep recipes; it was the Base for the roasted veggie salad. This week we’ll explore how varying just a couple of the ingredients in the dressing and adding a couple ingredients to the greens can result in a completely different meal, one that you can whip together over and over with whatever you like best or have on hand!

Base© recipe for HEARTY GREENS SALAD

  1. Hearty greens, about 6 cups, shredded or chopped See the variations below for suggestions on what tastes great, but feel free to use whatever you like best because any green will work. • 8-10 medium leaves of Tuscan, green or red kale • 6-8 large leaves of white, red or rainbow chard • 6-8 large leaves of collard greens • 1 medium/large head escarole • 1-2 bunches mustard or dandelion greens

Trim the bottom inch or so from the tuscan kale, collards or chard but do not de-stem. Lay 3-4 of the leaves on top of each other. Roll the stack of leaves as tightly as you can then cut very thin slices from the roll to end up with shredded greens. If using red or green kale, escarole, mustard or dandelion greens just chop them.

Add greens and add-ins of your choice to bowl with dressing, toss well until everything is coated evenly. Eat at room temperature. Also keeps leftover pretty well for several days in the fridge.

  1. Salad add-ins (see below)

  2. Basic vinaigrette A note about vinaigrettes: the two ingredients that make a vinaigrette work are the oil and the acid, which is most often vinegar but can be any acidic fruit juice. These ingredients not only provide balance to each other (oil has richness and the acid provides bite) but depending on the particular oil or acid you choose the flavor of your dressing can change dramatically. Make the vinaigrette following the recipe below but experiment with different oils and different acids to see what you like best!

• 2 med/1 lg clove garlic, crushed • 1 Tbs honey • 2 Tbs cider vinegar (this is the ACID, see below for substitutions) • 2 oz olive oil (this is the OIL, see below for substitutions) • 1/4 tsp salt • pepper to taste

Make it in the bowl you plan to serve the salad in. Add everything but the oil to the bowl and whisk until combined. While continuing to whisk add the oil slowly. Dressing should end up being somewhat thick.

Here are the variations. Remember, they're just suggestions. If you have some ingredients on hand that you love, go ahead and toss them in. Salads are almost foolproof and a great place to experiment!

SUMMERY 1. Kale 2. Salad add-ins 1 small red pepper, chopped 1 avocado, cubed 1/4 cup sunflower seeds 3. Vinaigrette substitutions ACID: lemon juice OIL: olive or avocado

AUTUMNAL 1. Kale or chard 2. Salad add-ins 1 pear, thinly sliced 1/2 cup dried cranberries 1/2 cup pumpkin seeds (pepitas) 3. Vinaigrette substitutions ACID: balsamic vinegar OIL: roasted pumpkin seed or roasted butternut squash seed, avocado or grapeseed

EARTHY 1. Escarole 2. Salad add-ins 1 medium beet, washed & shredded 1/2 cup walnuts 1/2 cup crumbled goat cheese 3. Vinaigrette substitutions ACID: orange juice OIL: walnut

FRENCH COUNTRY 1. Dandelion greens or escarole 2. Salad add-ins 1 cup cooked grains 1 cup cooked French lentils 1/2 cup caramelized onions 3. Vinaigrette substitutions ACID: cider vinegar OIL: olive

SOUTHWESTERN 1. Kale or collards 2. Salad add-ins 1 cup raw, cooked or thawed frozen corn 1 cup black beans 1/2 cup shredded pepper jack 3. Vinaigrette substitutions ACID: lime juice OIL: olive or avocado CSA rundown, week #16:

Lettuce Butternut squash Tomatoes Spinach Beets Cilantro Kale Sweet potatoes Onions

No newbies this week in the regular CSA but we did receive a thank you gift (shown above) for referring a friend who purchased her own farm share this season. Our gift included two onions, a head of garlic, a tiny delicata squash, and our newbie for the week, a very adorable teeny tiny honeynut squash. Here's a bit of info on this variety. (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=8fcb168265&e=0ab9ec18fb)

Thanks, FoodLover, for reading. Head on over to our blog (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=534162afac&e=0ab9ec18fb) to join the conversation and please share (http://foodloveinc.us13.list-manage.com/subscribe?u=77cc26e06f414291d7c463df7&id=287020f542) with all the FoodLovers you know! Hi! I'm Tonianne, food evangelist and creator of FoodLove. That's me happy as can be, cooking for friends on a camping trip, and sharing wonderful conversation about – yup, you guessed it! – food. Thanks for reading and I hope you enjoy the conversation, too. PHOTO CREDIT: D. SHEA

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Our mailing address is: FoodLove, Inc. PO Box 12 South Hadley, MA 01075 USA Want to change how you receive these emails? You can ** update your preferences (http://foodloveinc.us13.list-manage1.com/profile?u=77cc26e06f414291d7c463df7&id=287020f542&e=0ab9ec18fb) or ** unsubscribe from this list (http://foodloveinc.us13.list-manage2.com/unsubscribe?u=77cc26e06f414291d7c463df7&id=287020f542&e=0ab9ec18fb&c=eaabb79412) Email Marketing Powered by MailChimp http://www.mailchimp.com/monkey-rewards/?utmsource=freemiumnewsletter&utmmedium=email&utmcampaign=monkey_rewards&aid=77cc26e06f414291d7c463df7&afl=1

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Fall is here!

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** Happy Cozy Season, FoodLover!

Together, fall and winter form my favorite time of year – gorgeous leaves, fresh chilly air, soft blankets, warm hearty meals, magical snowfalls, gathering with friends, yummy treats baking – what's not to love? I love all of it so I call it Cozy Season!

As the days have grown cooler and shorter my excitement for cool weather foods is just getting warmed up and I'm super excited to start sharing recipes with you for some of my favorite meals. However, I did promise some additional strategies for getting the most out of your time in the kitchen so this week I’m giving you both!

What follows are a set of recipes I developed for a workshop at our local farmer’s market. These were created especially to utilize fall and winter storage crops and hearty greens while allowing you to take advantage of bulk discounts by purchasing a large amount AND spending less time in the kitchen by basing all the recipes on a single high batch of roasted winter veggies.

A few weeks ago I shared strategy #1, make intentional leftovers, and now we have strategy #2, cook with Prep recipes. Prep stands for prepare as in prepare a LOT in advance and you’ll be prepared to make delicious healthy dinners any night of the week.

I LOVE using Prep recipes because I get 5, 10, 20 or more meals from only one shopping trip, only one time making a mess in my kitchen, only one time cleaning it up, and only one time wondering what to make for dinner because after a few hours batch cooking you’ve already determined what dinner will be for the next week or two or more!

This is a perfect opportunity to take advantage of any bulk discounts offered by your CSA or to enjoy a visit to a local farm. Choose whatever looks best to you but be sure to get an assortment of root veggies, winter squashes and hearty greens. Then set aside a morning or afternoon, 3-5 hours is ideal, to wash, chop and roast all your veggies. That’ll give you enough time to also make some or all of the additional recipes.

A half day spent in the kitchen might sound like a lot but if you add up the time you would spend each day preparing fresh, whole foods for dinner you’d easily come up with 1-2 hours every evening multiplied by 5-20 meals it’s clear that batch cooking will save you a ton of time. Give it a try with these recipes!

Note: You must make the roasted winter veggies to be able to make any of the other recipes. You can make all of these recipes in advance and freeze them, which saves the most time, or you can make them fresh each night.

Prep© recipe: ROASTED WINTER VEGGIES (this recipe is the base for all the recipes that follow) * two large or three small/medium butternut squashes, peeled, halved top to bottom, and seeds removed * 5 pounds of assorted of root veggies, peeled (potatoes, sweet potatoes, parsnips, carrots, beets, * turnips, rutabagas, Jerusalem artichokes, etc.) * 1/2 cup oil (olive, coconut, palm, avocado or grapeseed) * 1 tsp salt & 1/2 tsp pepper

Preheat oven to 425º. Cut all your veggies into 1” chunks. Toss with oil, salt & pepper until well coated. Spread into a single layer on sheet pans. Roast until tender and browning in spots, 25-50 minutes (after 25 minutes check every 10 mins until done).

Leave your veggies unseasoned so they’re completely versatile for all other recipes. When serving, eat them as they are or sprinkle with some chopped fresh herbs.

Additional recipes based on your roasted winter veggies. All serve four to six people.

Meal 1: Hearty greens salad with roasted winter veggies * 6 cups hearty greens, shredded or chopped choose one or a combination: • 8-10 medium leaves of Tuscan, green or red kale • 6-8 large leaves of white, red or rainbow chard • 6-8 large leaves of collard greens • 1 medium/large head escarole • 1-2 bunches mustard or dandelion greens * 3 cups roasted veggies, still hot from the oven * 2 cups cooked grains (rice, quinoa, bulgar, barley, etc) * 1 recipe Basic vinaigrette (below)

Trim the bottom inch or so from the tuscan kale, collards or chard but do not de-stem. Lay 3-4 of the leaves on top of each other. Roll the stack of leaves as tightly as you can then cut very thin slices from the roll to end up with shredded greens. If using red or green kale, escarole, mustard or dandelion greens just chop them. Place in large bowl.

Cook grains fresh or warm leftover grains. Add hot roasted veggies, grains and half the dressing to greens, toss so that veggies and grains wilt the greens a bit and they get lightly coated with the dressing. Divide among four plates, drizzle with additional dressing if desired, serve.

Basic vinaigrette * 1/2 lg clove garlic, crushed4 med * 2 Tbs honey * 1/4 cup cider vinegar * 1/2 cup olive oil * 1/2 tsp salt * pepper to taste

Make the dressing in the bowl you plan to serve the salad in. Add everything but the oil to the bowl and whisk until combined. While continuing to whisk add the oil slowly. Dressing should end up being somewhat thick.

Meal 2: Veggie burger * 2 cups roasted veggies * 1 cup cooked grains (rice, quinoa, bulgar, barley, etc) * 13 oz can beans, drained and rinsed (white, black, pinto, kidney or garbanzo) * 1 egg, beaten * 1/2 cup bread crumbs or instant oats * 1 large or 2 small cloves of garlic, minced * 2 Tbs fresh parsley, cilantro or basil, chopped * 1/2 tsp salt & 1/4 tsp pepper * 1 Tbs oil

In a large mixing bowl, combine egg, garlic, salt, pepper and herbs. Add bread crumbs or oats, mixing well. Add all other ingredients and use your hands to combine everything thoroughly, mashing the ingredients until you are left with some whole chunks of veggies and beans but the mixture sticks together very well. Form into eight burgers. Heat large skillet over medium heat, add half the oil and cook four burgers at a time, until browned on both sides and heated through, about 5-7 mins per side. Cook remaining four burgers with remaining oil. You can also freeze the burgers for up to three months.

Serve on buns with your favorite toppings or over base recipe of hearty greens salad.

Meal 3: Veggie quesadillas * 2 cups roasted veggies * 13 oz can black or white beans * 2 cups shredded cheddar, crumbled goat or feta * 1 Tbs chili powder or taco/fajita seasoning * 1/2 cup fresh cilantro or parsley, chopped * 4 scallions, chopped * 4 large flour or 8 small flour or corn tortillas

Preheat oven to 425º. In a large bowl, combine everything but tortillas, grain and sauce. Divide mixture evenly among tortillas. Fold them in half. Place on baking sheet and bake until golden brown and cheese is melted 10-15 mins. Serve as is or topped with avocados, sour cream or salsa

Meal 4: Chunky veggie soup * 6 cups veggie or chicken stock * 2 cups roasted veggies * 1 cup cooked grain or pasta * 13 oz can white or garbanzo beans, drained and rinsed * 1 medium sweet or yellow onion, chopped * 1 Tbs oil * salt & pepper to taste

Heat pot large enough to hold everything over medium heat. Add oil and onion, sauté until onion begins to brown, about 7-10 mins. Add all other ingredients to pot and cook over low heat 10 mins. Serve.

Meal 5: Creamy veggie soup (This is also the recipe for the purée for use in the next meal.)

This recipe is intended to be topped with different condiments so it can be modified for all members of the family and taste different every time it’s served. * 8 cups roasted veggies * 4 cups water, veggie or chicken stock * salt & pepper to taste

Add everything to a blender and blend until very smooth then heat in a pot. Or, add everything to a pot, purée with an immersion blender until very smooth, then heat.

Eat as is or add toppings such as: cranberry sauce or relish, chutney, sour cream, crumbled goat or feta cheese, cashew cream, salsa, hot sauce, Thai peanut sauce, caramelized onions, chopped scallions or fresh herbs, nuts, seeds, chopped dried fruit or stir in curry powder, Thai curry pastes, seasoning blends or tamari.

Meal 6: Pasta with winter veggie sauce * 1 pound of pasta, any shape, boiled in salted water * 4 cups creamy veggie soup/purée (see above) * 1/4 cup olive oil or butter * 1 medium sweet onion, thinly sliced * 3 cloves garlic, chopped * 1/4 cup fresh parsley, chopped

Boil pasta until slightly less than al dente, drain reserving 1 cup pasta water. Meanwhile, sauté onion in oil or butter over med-high heat until translucent and beginning to brown, 5-10 mins. Add garlic, sauté 1-2 mins until garlic becomes fragrant but not browned. Add veggie soup/purée, pasta and reserved water and cook on high heat 3-5 mins until pasta is fully cooked and sauce has reduced a bit. Serve with parsley. CSA rundown, weeks #14 & #15:

Lettuce Spaghetti squash Tomatoes Salad greens Peppers Napa cabbage Chard Corn Potatoes Onions Sweet dumpling squash Newbie! These little cuties are our only newbies this week but they are super special. They're about the size of an orange (but come even smaller) so they're perfect for a single serving and make a gorgeous presentation on a plate. Cut the tops off about halfway between the edge and the stem (much like how you'd carve a pumpkin), remove the top, scoop out the seeds, and roast plain or add a little butter, cream, herbs, salt and pepper, brown sugar, maple syrup, honey or any combination. Pop them in the oven for 25-45 minutes at 425º and they'll come out ready for you to indulge in!

Thanks, FoodLover, for reading. Head on over to our blog (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=ba8b36f7e5&e=0ab9ec18fb) to join the conversation and please share (http://foodloveinc.us13.list-manage.com/subscribe?u=77cc26e06f414291d7c463df7&id=287020f542) with all the FoodLovers you know! Hi! I'm Tonianne, food evangelist and creator of FoodLove. That's me happy as can be, cooking for friends on a camping trip, and sharing wonderful conversation about – yup, you guessed it! – food. Thanks for reading and I hope you enjoy the conversation, too. PHOTO CREDIT: D. SHEA

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Short and sweet this week!

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** The conversation is back, FoodLover!

We've had some big changes at the FoodLove house that have taken up much time and brain space, which is why you didn't hear from us last week and why this week's newsletter will be on the short and sweet side! But I hope to return to a full weekly dose of lovely food chat, including more strategies for making great meals with less effort, within a week or two. Until then, I hope you enjoy this double CSA update! CSA rundown, weeks #12 & #13:

Onions Leeks Potatoes Peppers, sweet and hot Pattypan squash Kale Fennel Lettuce Cabbage Celery Corn Baby greens

Bok choy Newbie! I love bok choy because it has a terrific crisp juicy texture and a very mild radish-y flavor that adds a lot of wonderful contrast to a stir fry rich with protein and soy flavors. Just slice into half inch pieces and toss into any stir fry recipe or serve on its own with a splash of soy sauce and a sprinkling of sesame seeds. It's good raw or cooked so no worries about under or over cooking, just eat it when it looks good to you!

Sunshine & Delicata squashes Newbies! Both winter squashes, Sunshine looks much like a pumpkin and Delicata is oblong with yellow skin and thin green stripes. Both have the ubiquitous orange flesh of all winter squash and can be treated just the same! Peel, cube and roast for a delicious side dish or toss into a burrito, pasta or with sautéed greens. You can also halve (the Delicata) or slice off the top (the Sunshine), scoop out the seeds, roast until tender then stuff with just about anything.

Thanks, FoodLover, for reading. Head on over to our blog (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=7a7e3bd8eb&e=0ab9ec18fb) to join the conversation and please share (http://foodloveinc.us13.list-manage1.com/subscribe?u=77cc26e06f414291d7c463df7&id=287020f542) with all the FoodLovers you know! Hi! I'm Tonianne, food evangelist and creator of FoodLove. That's me happy as can be, cooking for friends on a camping trip, and sharing wonderful conversation about – yup, you guessed it! – food. Thanks for reading and I hope you enjoy the conversation, too. PHOTO CREDIT: D. SHEA

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Small changes can make a big difference!

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** Rock those leftovers, !

This month we'll be focusing on some strategies for making healthy week night dinners a little easier and quicker.

Strategy #1: always make leftovers.

Why? Because leftovers allow you to do all the shopping, prepping, cooking and cleaning only once, instead of every night.

Here's the idea:

If you're making any baked casserole meal like lasagna or meat loaf or enchiladas, make an extra tray or two and freeze them.

If you're grilling meat, double or triple what you need for one meal, either the same meat or something different, or use the same meat in a different marinade and plan to freeze what you won't use during the week.

If you're cooking pasta or rice or some other grain, double the amount.

If you're chopping veggies for one meal, chop enough extra to use for dinners for the next day or two and enough to toss into lunches for the week.

Then base your meals on the idea of a salad bar: put out all the leftover ingredients and let people assemble their own plates. The leftovers I've mentioned (other than the casseroles) are perfect fixings for hearty dinner salads, Buddha bowls, taco fillings, sandwich fillings and ingredients for stir fries.

I'll talk more about this strategy in the coming months because it's one I use A LOT but for now ease into the idea by making a little extra of just one or two ingredients. Say you're grilling or roasting some chicken breasts, steak or veggies for dinner. Double the amount, slice everything and add to lunch salads or make fajitas for the next night's dinner.

If you start thinking about how you can use each ingredient in more than one meal it will become very natural for you to make a little extra more often and start spending less time in the kitchen. Here's this week's CSA rundown, week #11:

Kale Green cabbage Heirloom tomatoes Cucumbers Rainbow carrots Red beets Yellow zucchini Cilantro Arugula: Newbie! This is the Chief taster's favorite and it's peppery taste is beyond delicious with some thinly sliced steak and garlic aioli in a salad or sandwich. Toss a little into any salad along with other mild greens to give it a try. Some batches are pretty mild while others will knock your socks off!

Hot peppers: Newbie! If you're a spicy food fan simply chop these up and toss into whatever you're making. If you have a little more time guarantee yourself a whole winter of wonderful spiciness by making homemade hot sauce. I make a dozen different flavors every year with whatever I have on hand. Here's a very loose explanation of the first four sauces I ever made.

Method: Puree all the solids and add the liquids to get the flavor and consistency you want. For one 8 ounce jar you'll want about 4-6 ounces of pepper puree, 1-3 tsp salt, 1-2 ounces vinegar, and 1-2 ounces water.

I roast most of the peppers over a wood fire and then peel them. This gives all the sauces a slightly smokey taste. You can roast in the oven or over a gas flame if you don't favor a smokey flavor.

As noted below, some sauces have ingredients cooked together and others have fresh, raw ingredients. Once each sauce is complete, heat the sauce to boiling then pour into sterilized canning jars, flip them upside down and allow to cool fully with no additional processing. The lids MUST seal to be safe for storage. If you're new to canning better follow these directions (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=6141b71ed0&e=0ab9ec18fb) or, even easier, simply store in the fridge or freeze them, there's no need for the final heating.

Basic, tabasco style: roasted hot red peppers (i used cherry), white vinegar, salt, water

Basic with fresh garlic: roasted hot red peppers (i used red jalapenos), fresh garlic, cider or white vinegar, salt, water

Smoky & rich: roasted pablano peppers, onion and garlic and carrots (sauteed until soft and somewhat caramelized), cider vinegar, salt, cumin, water

Bright & fresh: roasted green jalepenos, fresh jalepenos, green apple (peeled and cored), fresh parsley, cilantro and oregano, fresh red onion, white vinegar, salt, water Thanks, FoodLover, for reading. Head on over to our blog (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=01d73f8de8&e=0ab9ec18fb) to join the conversation and please share (http://foodloveinc.us13.list-manage.com/subscribe?u=77cc26e06f414291d7c463df7&id=287020f542) with all the FoodLovers you know! Hi! I'm Tonianne, food evangelist and creator of FoodLove. That's me happy as can be, cooking for friends on a camping trip, and sharing wonderful conversation about – yup, you guessed it! – food. Thanks for reading and I hope you enjoy the conversation, too. PHOTO CREDIT: D. SHEA

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A no-cooking-needed, versatile, delicious summer meal.

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** Who wants to cook when it's hot out, ?

Not me! Tossing a few things on the grill is fine but I hate to get my kitchen all heated up when there are so many delicious things to eat fresh from the garden, and if you have access to a good farmer's market you should be able to find everything you'd need for a great summer meal in one quick trip.

Our favorite no muss no fuss summer meal is a version of caprese salad. This is a meal that should only be eaten during the summer when you can get gorgeous deep red (or deep orange/other funky heirloom colors) lucious tomatoes. Once you've delighted in this salad on a hot summer day you will run screaming when you see it on a restaurant menu in the middle of winter (who in their right mind would eat those mealy pale pink winter tomatoes anyway, yuck!).

The most basic version we make goes like this: chop some tomatoes into bite size chunks, one large or two medium tomatoes for each person should do it. Add a big handful of torn basil, a pint of little tiny fresh mozzarella balls or chop up a larger piece into small bite sized chunks. Drizzle a healthy dose of olive oil, sprinkle some salt and pepper and dig in with a fork or find some nice crusty bread to dunk in the juices. SO. DARN. GOOD.

Big, juicy summer tomatoes are key because they provide the acid to balance the oil in your dressing, as well as the bulk of the liquid to coat everything. This is just about the simplest dressing (yup, olive oil, salt, pepper and the juice from your tomatoes constitutes dressing!) you'll ever make, just mix and let sit at room temp for a few minutes and you'll have plenty of juice in the bowl to coat any add-ins you choose!

Here's a great description (http://foodloveinc.us13.list-manage2.com/track/click?u=77cc26e06f414291d7c463df7&id=5a09c5b2e5&e=0ab9ec18fb) of why it's so darn good just like this. BUT! Don't be scared to make it your own. Flavor is just like beauty: in the eye (or mouth!) of the beholder. What you like is what you like so choose ingredients you enjoy, just be sure not to miss out on trying something new!

We LOVE garlic so we'll often add a clove crushed and mixed into the olive oil. Balsamic vinegar is also very popular with this so if you like it give it a try, we usually skip it because we find it takes away from the fresh favor of the other ingredients.

For a leafier salad add any type of lettuce, arugula, extra basil, cilantro or parsley.

For a crunchier salad add thinly sliced fennel or celery, chopped peppers, cukes or sweet onions.

For a heartier salad add chick peas, cannellini beans, chunks of grilled squash or eggplant, a cooked grain like barley or bulgar, cooked pasta, sliced steak, chopped chicken, cooked shrimp or scallops.

For a somewhat non-authentic version of panzanella (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=da7d417d38&e=0ab9ec18fb) grill a few thick slices of hearty, crusty bread until they're well toasted and charred in some places, chop into bite size pieces and toss into the tomato mixture.

For a totally custom salad toss together any combination of the ingredients mentioned above. You pretty much can't go wrong! Here's this week's CSA rundown, week #9:

Eggplant Corn Peppers Summer squash Cucumbers Red cabbage: Newbie! This stuff is beautiful, just check out all these gorgeous recipes (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=000fe26538&e=0ab9ec18fb) . I toss a little chopped cabbage into almost anything I'm making, especially salads and stir fries because it adds vibrant color and terrific crunch. I especially like it in a tuna salad chopped fine along with shredded carrots and sliced scallions or shredded fine and dressed with no more than lime juice and salt in a fish taco. Green tomatoes (and one orange one!): Newbie! I'm a proud Yankee but part of me LOVES this Southern specialty: fried green tomatoes (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=da8a55210f&e=0ab9ec18fb) ! I've had it down South made with cornmeal and bacon fat. I've had my mom's dipped in flour and fried in butter. And I make my own with whatever I have on hand at that moment. Every single way is delicious. Chioggia (candy cane) beets: Newbie! These may not look particularly interesting from the outside but they are gorgeous inside (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=1527a3ed44&e=0ab9ec18fb) ! Not as earthy tasting as a red beet, chioggias are a way to dip your toe into the beet-eating pool. Here's a little background and a few recipes (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=ad285b0021&e=0ab9ec18fb) . Broccoli: Newbie! Broccoli is super, duper good for you (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=5c84636cc8&e=0ab9ec18fb) and it's very versatile. You can eat it raw or cooked (much like most veggies) and it holds up well in a salad so you could make the broccoli and apple slaw in this set of recipes (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=5d22e94f03&e=0ab9ec18fb) on a Monday and still have some left for a tasty lunch by the end of the week.

Thanks, FoodLover, for reading. Head on over to our blog (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=00155125fb&e=0ab9ec18fb) to join the conversation and please share (http://foodloveinc.us13.list-manage.com/subscribe?u=77cc26e06f414291d7c463df7&id=287020f542) with all the FoodLovers you know! Hi! I'm Tonianne, food evangelist and creator of FoodLove. That's me happy as can be, cooking for friends on a camping trip, and sharing wonderful conversation about – yup, you guessed it! – food. Thanks for reading and I hope you enjoy the conversation, too. PHOTO CREDIT: D. SHEA A quick note: FoodLove will have the Little Tasters visiting next week, so no newsletter. BUT! We will be back the following week with a series of newsletters focused on recipes and tips for quick, healthy meals to help with the transition from summer freedom back to fall routines. Enjoy the rest of August and we'll see you September 1st!

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Our mailing address is: FoodLove, Inc. PO Box 12 South Hadley, MA 01075 USA Want to change how you receive these emails? You can ** update your preferences (http://foodloveinc.us13.list-manage.com/profile?u=77cc26e06f414291d7c463df7&id=287020f542&e=0ab9ec18fb) or ** unsubscribe from this list (http://foodloveinc.us13.list-manage.com/unsubscribe?u=77cc26e06f414291d7c463df7&id=287020f542&e=0ab9ec18fb&c=d0efa6c625) Email Marketing Powered by MailChimp http://www.mailchimp.com/monkey-rewards/?utmsource=freemiumnewsletter&utmmedium=email&utmcampaign=monkey_rewards&aid=77cc26e06f414291d7c463df7&afl=1

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Some great resources for veggie deliciousness!

FoodLove's newsletter for 8/11/16 View this email in your browser (http://us13.campaign-archive1.com/?u=77cc26e06f414291d7c463df7&id=01fd9018e6&e=0ab9ec18fb) http://foodloveinc.us13.list-manage2.com/track/click?u=77cc26e06f414291d7c463df7&id=b6a4268c4b&e=0ab9ec18fb Share (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=0758e130ec&e=0ab9ec18fb) http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=14a97fc297&e=0ab9ec18fb http%3A%2F%2Feepurl.com%2Fcbge9T Tweet (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=f93103230f&e=0ab9ec18fb http%3A%2F%2Feepurl.com%2Fcbge9T) http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=5274ecfa3f&e=0ab9ec18fb Pin (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=02901d062f&e=0ab9ec18fb) http://us13.forward-to-friend.com/forward?u=77cc26e06f414291d7c463df7&id=01fd9018e6&e=0ab9ec18fb Forward (http://us13.forward-to-friend.com/forward?u=77cc26e06f414291d7c463df7&id=01fd9018e6&e=0ab9ec18fb) Crack open those books, FoodLover! It's not time to go back to school just yet but it's always time to browse some great cookbooks. As I've mentioned before, I'm not much of a recipe follower but I love looking through cookbooks to get new ideas, and today I'm going to share some of my current favorites with you. Serving Up the Harvest by Andrea Chesman (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=50da1274a2&e=0ab9ec18fb) This is the first veggie-centric cookbook I ever purchased and I bought it the year of my very first CSA back in 2005 because I needed help! Back then, although I loved my veggies, I still ate a very average American diet with meat as the star of every meal and veggies as the side kick. That arrangement doesn't fly when you have to consume a massive amount of veggies so I needed to find some new ideas. This book was great because it follows the seasons and provides recipes for the veggies you're most likely to encounter as the weeks progress. Most recipes are pretty simple using common ingredients and accessible techniques but result in new and interesting flavors. The Forest Feast by Erin Gleeson (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=86ff101cac&e=0ab9ec18fb) This is a fun book to look through because much of it is hand written and illustrated with the authors watercolor graphics. It focuses on food for a gathering, much of which you probably wouldn't make on an average weeknight, but I love that so many of her ingredient combinations are unique and fun. She also happens to do something I love to do when I'm not sure what flavors I want: make a dish based on color. Focusing on finding ingredients all in one color is likely to lead you to ingredients you might not otherwise combine, and it looks really fun! Meatless from the kitchens of Martha Stewart Living (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=e1ee09aa9f&e=0ab9ec18fb) This book is a typical Martha Stewart publication: solid recipes, gorgeous photos and great, clean design. A real pleasure to use. You'll find recipes that feel familiar but explore a new flavor or texture. If you're interested in eating more veggies, particularly as the focus of a meal, this is a great book to begin with. The Oh She Glows Cookbook by Angela Liddon (http://foodloveinc.us13.list-manage2.com/track/click?u=77cc26e06f414291d7c463df7&id=1c69a5e9e0&e=0ab9ec18fb) This book is simply lovely. Every recipe is so thoughtfully created and tested, is full of flavor and texture, and everything is healthy. All the recipes in this book are vegan (containing no animal derived ingredients) but the author has managed to create satisfyingly meaty dishes as well as wonderfully creamy and decant dishes, all without any meat or dairy. I've even followed one of the recipes, the lentil loaf, precisely as written and it came out fantastic. Thug Kitchen, The Official Cookbook (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=9bb4013413&e=0ab9ec18fb) This book is a hoot! Be warned, it is not suitable for kids as it uses a LOT of profanity but it serves up one big fat helping of delicious vegan yumminess with a giant side of sassy attitude! If you're new to vegan food this is actually a great place to start because the ingredients are well explained with extra pages addressing some common questions like what kind of oil is healthiest but most of the recipes are totally crave-worthy.

Here’s this week’s CSA run down, week #8:

Carrots Kale Tomatoes Onions Squash Potatoes Peppers Celery: This week's newbie and one of the very few veggies I used to dislike, but it was this spindly deep green celery from the farm that turned me around! This stuff is so fresh and crisp and delicious. Celery is most often found in a supporting role added to tuna and potato salads, as part of mirepoix (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=f980892faa&e=0ab9ec18fb(cuisine)) , the classic veggie flavor base for soups and stocks, and of course topped with peanut butter and raisins. But have you tried it as the star of a recipe? Well, give this sautéed celery (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=18758510b5&e=0ab9ec18fb) dish a try.

Thanks, friend, for reading. Head on over to our blog (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=54001ad7ae&e=0ab9ec18fb) to join the conversation and please share (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=b0f2114913&e=0ab9ec18fb) with all the FoodLovers you know! Hi! I'm Tonianne, food evangelist and creator of FoodLove. That's me happy as can be, cooking for friends on a camping trip, and sharing wonderful conversation about – yup, you guessed it! – food. Thanks for reading and I hope you enjoy the conversation, too. PHOTO CREDIT: D. SHEA

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The invasion of the green and yellow has arrived!

FoodLove's newsletter for 8/4/16 View this email in your browser (http://us13.campaign-archive2.com/?u=77cc26e06f414291d7c463df7&id=aa4c4d3a5b&e=0ab9ec18fb) http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=aae5fffe3d&e=0ab9ec18fb Share (http://foodloveinc.us13.list-manage2.com/track/click?u=77cc26e06f414291d7c463df7&id=e6e1ea987d&e=0ab9ec18fb) http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=6ae3f7b423&e=0ab9ec18fb http%3A%2F%2Feepurl.com%2Fcavn89 Tweet (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=80fe5e913c&e=0ab9ec18fb http%3A%2F%2Feepurl.com%2Fcavn89) http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=432369689c&e=0ab9ec18fb Pin (http://foodloveinc.us13.list-manage2.com/track/click?u=77cc26e06f414291d7c463df7&id=670ee5ab07&e=0ab9ec18fb) http://us13.forward-to-friend.com/forward?u=77cc26e06f414291d7c463df7&id=aa4c4d3a5b&e=0ab9ec18fb Forward (http://us13.forward-to-friend.com/forward?u=77cc26e06f414291d7c463df7&id=aa4c4d3a5b&e=0ab9ec18fb) It's that time of year, FoodLover!

Yup, it's high season for squash! Zucchini, crookneck, pattypan...they're all growing like wild fire and no doubt your neighbors/co-workers/family members are probably trying to unload their excesses on you. In the immortal words of Nancy Regan you can “just say no" but why would you when there are literally thousands of delicious things you can make with squash?

First things first, you may end up with squash in all different shapes and shades of green and yellow but they all taste very similar and are pretty much interchangeable in any recipe. The only thing I find you have to look out for is giant overgrown squash. They tend to have tougher skin, drier flesh and lots of seeds (Sounds yummy, right? No!). Those are still useable but best for baked goods where they'll be shredded, surrounded by some sort of delicious batter, and have plenty of time to cook.

Here's a great article on some common varieties of summer squash (http:// http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=2422c38929&e=0ab9ec18fb) . With our CSA, a generous neighbor and some co-workers we end up with a lot of squash at the FoodLove house and other than the really overgrown specimens (which usually take a quick trip to the compost heap) I will just chop it up and toss it into whatever we're making. It's just so versatile!

Most often we: 1. cut it lengthwise into quarters, grill it, and eat it topped with salt, pepper and a drizzle of olive oil 2. cut it lengthwise into quarters, grill it, and eat it topped with salt, pepper and some chopped tomatoes mixed with olive oil and crushed garlic 3. cut it lengthwise into quarters, grill it then chop into a warm salad of other grilled or raw veggies like corn, peppers and tomatoes, some cooked grains like quinoa, rice or bulgar, chopped herbs, maybe some feta cheese or hard boiled eggs, some chick peas or white beans, then a squeeze of lemon juice, some olive oil, salt & pepper. (We go meatless most of the time but some chopped grilled chicken, sausages or thinly sliced steak would be great in this.) 4. shred it and add it to pasta during the last minute or two of boiling, then drain and top with whatever sauce you like best (it adds volume to your meal without altering the flavor of a nice carbo-loading bowl of pasta!) 5. shred it and add it to any plain pancake or crepe batter (sometimes we throw in some feta, corn cut from the cob and chopped fresh herbs as well), pour into small pancakes about 4-5” wide, cook till golden brown and serve as is, topped with avocado, over a green salad, or with some chopped tomatoes tossed with garlic and olive oil 6. chop or slice and sauté in olive oil by itself or with almost any other veggie like onions, garlic, celery, eggplant, chopped tomatoes, peppers, fresh corn…really you can’t mess this up. Sometimes everything will brown, sometimes it won’t, sometimes you’ll cook it until it's just done and perfectly crisp, sometimes you’ll overcook it a bit until it’s wonderfully melty and luxurious. It’s wonderful all ways and if you stick an egg on it you have a terrific breakfast!

The methods I’ve shared are admittedly pretty loosy-goosy and not very direction heavy but I encourage you to give a relaxed approach to cooking a try, especially with gorgeous summer veggies like squash. Really no matter how it comes out, even if it’s not as you envision, it’ll be tasty. And any extra can be frozen and used as an enchilada filling or soup ingredient in the middle of winter!

I have not included any recipes for zucchini bread or cake because there are TONS of delicious sounding recipes from super dense chocolately versions to light and tart citrus to rich and spicy. A quick search will bring you to something you favor but if you're feeling brave try adding 1-2 cups of shredded squash to any cake or quick bread recipe you already have. It'll make it moist, dense and add extra nutrition. Here's a quick rule of thumb: if your recipe calls for up to 1.5 cups of flour use one cup of squash, if your recipe calls for 1.75 to 3 cups of flour use 2 cups of squash. It may need an extra 5-10 minutes of baking but just test it with a toothpick and if it comes out clean you're all set! Good luck and be sure to post your results on the blog, we'd love to hear how it turned out for you.

Here’s this week’s CSA run down, week #8:

Lettuce Garlic Onion Eggplant Pattypan squash Chard Corn Tomatoes Peppers Green beans: this week's only newbie! My favorite way to eat green beans is in a warm salad with chopped tomatoes, blue or feta cheese, and a garlic-lemon-olive oil dressing. Just steam the beans then toss while hot with everything else. The heat from the beans breaks down the tomatoes and makes them super juicy, they melt the cheese a little and they really absorb the dressing. Eat it with crusty bread to soak up the juices or add steamed potatoes, pasta or a cooked grain to make a substantial meal salad. Enjoy!

Hi! I'm Tonianne, food evangelist and creator of FoodLove. That's me happy as can be, cooking for friends on a camping trip, and sharing wonderful conversation about – yup, you guessed it! – food. Thanks for reading and I hope you enjoy the conversation, too. PHOTO CREDIT: D. SHEA

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Do you know what's in your food?

FoodLove's newsletter for 7/28/16 View this email in your browser (http://us13.campaign-archive1.com/?u=77cc26e06f414291d7c463df7&id=2a70293a25&e=0ab9ec18fb) http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=e2e7b759a5&e=0ab9ec18fb Share (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=298fcdf00b&e=0ab9ec18fb) http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=92c88d69ff&e=0ab9ec18fb http%3A%2F%2Feepurl.com%2FbqOov Tweet (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=c3ff1675b4&e=0ab9ec18fb http%3A%2F%2Feepurl.com%2FbqOov) http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=12a97b4173&e=0ab9ec18fb Pin (http://foodloveinc.us13.list-manage2.com/track/click?u=77cc26e06f414291d7c463df7&id=18958832ae&e=0ab9ec18fb) http://us13.forward-to-friend1.com/forward?u=77cc26e06f414291d7c463df7&id=2a70293a25&e=0ab9ec18fb Forward (http://us13.forward-to-friend1.com/forward?u=77cc26e06f414291d7c463df7&id=2a70293a25&e=0ab9ec18fb) Are you food educated, FoodLover?

Nope, I'm not asking if you have a degree in nutrition. I want to know if you have any idea what exactly you're putting in your mouth and where it comes from. Sounds like a pretty straightforward question, right? Well, if you have a CSA, shop at farmers markets or grow your own food the answer is easy to come by. However, if you eat pretty much any food item that comes in a package there's a good chance that question gets much harder to answer.

Why should you care? So many reasons but I'll share with you why I started to care. About six years ago the Chief Taster and I were trying to drop a few pounds and we signed up for a weight loss program. Under the guidance of that program we shopped for lots of typical American supermarket diet foods, basically any product with "lite" or "low fat" or "low carb" written on it. And you know what, it worked! We lost weight, felt good and all was well with the world.

Then one day I was tidying the kitchen and found a bag with a couple slices of diet bread that had fallen behind a shelf. As I went to throw it away thinking it would be covered in mold I noticed that it wasn't. In fact it was still super soft, not even slightly stale, and completely mold free, much like the day I bought it. The freaky thing was that I had purchased it at least six months earlier! (I know because this exact variety was hard to find and we hadn't been able to buy any in months.) In case you're wondering, bread is not supposed to stay fresh for six months!

This made me super curious how this bread could stay so seemingly fresh. I'm guessing the answer was buried in one of the 20+ ingredients, several I had no idea what they even were. Knowing that homemade bread can be made with only four ingredients - flour, yeast, salt and water - and that it gets moldy within 4-7 days I started to get curious about food additives.

The first thing I learned: there are thousands of ingredients used in packaged and processed foods that you do not find in any home kitchen and that do not grow naturally but are instead engineered in a lab. Of course, I was aware that food additives existed and were in things like candy and fast food, which I had avoided eating for years, but to discover them in a food I thought of as wholesome and that helped me lose weight and get healthier was very surprising.

I wanted to know more so I went to the library to get books on nutrition and food production. Each book introduced some new topic that would lead me to another book, for instance a book on laws regarding chemicals introduced the idea of dairy being an issue for some people so I found a book about dairy which introduced the idea of our food supply being affected by the loss of bees so I got a book on that and the chain of learning has continued for years now. In addition to books, I've found many documentaries to be particularly eye opening.

Of course, not everything you read or see is absolute truth but it gave me a place to begin and as topics arise that resonate with me I look deeper into them and try to figure out where I land in the debate. Because of what I've learned, the Chief Taster and I have made some significant changes to what we eat and we are able to feel confident that we are making the best choices we can for what's important to us. Hey, we all learned this on Sesame Street: "knowledge is power" and "you are what you eat" so check out these resources and use the knowledge you acquire to make the best choices for your family.

Disclaimer: what you eat is a personal choice and one you should make carefully and with the guidance of your doctor or nutritionist. I am not one of those professionals and the resources I have provided just happened to be what led me down my own path and what my own health care professionals approved of. None of this is meant as a prescription for anyone else, it's just some information to begin to build your own awareness.

Books

Crazy Sexy Diet (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=f6a45f4f47&e=0ab9ec18fb) by Kris Carr

Fast Food Natio (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=551e6756f0&e=0ab9ec18fb) n by Eric Schlosser

Whitewash (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=7c74d2e220&e=0ab9ec18fb) by Joseph Keon

The Hundred Year Lie (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=9aed0c6147&e=0ab9ec18fb) by Randall Fitzgerald

The China Study (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=11f73b50d5&e=0ab9ec18fb) by T. Colin Campbell

The 150 Healthiest Foods on Earth (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=eefccb202c&e=0ab9ec18fb) by Jonny Bowden

Salt, Sugar, Fat (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=335e008cbf&e=0ab9ec18fb) by Michael Moss

Any book (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=0cc0cca709&e=0ab9ec18fb) by Michael Pollan but Food Rules (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=cc29cf463d&e=0ab9ec18fb) is a great quick read to begin with.

Films

Foodmatters.com (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=acdd05d063&e=0ab9ec18fb) is the best one stop resource for documentaries exploring all aspects of food and health. You can also find many of the same films on Netflix and possibly other resources like Amazon Prime.

Michael Pollan's website (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=33947196f8&e=0ab9ec18fb) is also a fantastic resource for all things food as he presents the whole picture including history, cultural significance, geography and health issues. His writing is totally accessible and I just can't say enough about what he's done for the world of real food.

These are some of my favorites documentaries:

Crazy Sexy Cancer (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=ae9713b0fd&e=0ab9ec18fb) Kris Carr is a powerhouse and so full of joy you will fall in love with her, she's amazing and shares so many wonderful resources.

Food Matters (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=04b3af48c4&e=0ab9ec18fb)

Hungry for Change (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=46485d3ab1&e=0ab9ec18fb)

Food, Inc. (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=24d0294b25&e=0ab9ec18fb)

Forks Over Knives (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=7e17a7c807&e=0ab9ec18fb)

Vanishing of the Bees (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=f22f0a136a&e=0ab9ec18fb)

Dirt (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=8ad8c71f4a&e=0ab9ec18fb)

Fat, Sick and Nearly Dead (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=0907a66c86&e=0ab9ec18fb)

Cooked (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=74c10af5bd&e=0ab9ec18fb) This is a series of four episodes hosted by Michael Pollan. They're gorgeous to watch and they focus on how meaningful food and it's preparation is to a culture. CSA update

Our farm is suffering the effects of the drought Western Mass is currently experiencing. Production has been lower than other seasons and our kinda-small share last week was the first tip off. Red Fire (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=e86f4acc01&e=0ab9ec18fb) has decided that the best way to ensure a robust season is to pause CSA pick ups this week, use all their man-power for some very necessary weeding, and hopefully add an extra pick up in October. However, all the Wednesday pick ups last week got shorted so they’ve decided to give all of us Wednesday folks a supplemental pick-up this week. This would normally be week 8 but really it’s more like half of last week so I’m calling it week 7.5! Fingers crossed their efforts and maybe some rain will help get things back on track for week 8, next week.

Yesterday was one of those days that I was just super happy to spend a couple hours at the farm browsing the farm stand for local products and taking my time walking the fields and doing some PYO. I took some photos of everything I picked up yesterday because all together it made for a gorgeous bounty and reinforced why I love living in the Valley. Our extra share to supplement the shorted share last week. Thanks Red Fire (http://foodloveinc.us13.list-manage2.com/track/click?u=77cc26e06f414291d7c463df7&id=2cc8ba4608&e=0ab9ec18fb) ! We received two green peppers in our share but they're so gorgeous I couldn't resist buying some extras in all the colors! I also got some locally grown and processed flour to make bread, some local yogurt to make ranch dressing with all the herbs I picked (in the next image), some heirloom potatoes, a bottle of krautonic (the liquid created during the fermentation of sauerkraut) because it's super good for you and tastes surprisingly delicious, and a package of frozen ginger which went into my favorite pineapple-ginger-lime-mint green smoothie this morning. Those little nuggets of sunshine and sweetness are my absolute favorite item our farm grows and the first week of PYO is cause for celebration around here! Seriously, I never cared for cherry tomatoes until we joined the farm. Supermarket tomatoes have a tough skin and are only marginally sweet. These are heirloom varieties, they come in every color and shape from pale yellow to almost purple and perfect globes to pear shaped, and they are sweet and flavorful and just plain wonderful!!! I also picked some herbs to make ranch dressing and because we love them tossed into almost anything we're eating. PYO also includes gorgeous flowers in a whole rainbow of colors. Who could resist these? Here’s this week’s CSA run down, week #7.5:

Lettuce Onion Eggplant Summer squash Carrots Chard Cucumbers Basil Tomatoes Peppers: This is the only new veggie this week and oh my do we love these babies! Neither the Chief taster nor I care a whole lot for cooked peppers as they tend to permeate the flavors of all the other ingredients in a recipe but we could eat them raw all day long. We mostly chop them into salads or eat them with hummus so I’ve included my favorite go to recipe for hummus. Happy dunking! FoodLove's go-to hummus 1 can chick peas, undrained 1/4 cup tahini 2 med/1 large clove garlic* Juice of 1/2 lemon* 1/2 teaspoon salt 1 tsp ground coriander** 1 tsp coriander seeds**

Remove 1/4 cup of the liquid the chick peas are in, pour all ingredients into a food processor or blender and blend until very smooth (a Vitamix (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=963785cad1&e=0ab9ec18fb) does the most amazing job getting this super smooth). Store in the fridge. We LOVE freshly made hummus at room temp, in fact it's so yummy it often doesn't make it into the fridge!

*Garlic and any citrus juice should be fresh, always. Garlic in a jar and citrus juice in a bottle does NOT taste anything like the fresh versions and you will not have the necessary vibrance and pop these ingredients bring to a recipe. **Coriander happens to be my favorite spice and we love it in hummus. If you don’t have any, don’t worry about it, hummus is still super tasty without it. You can also use anything you like such as cumin, chili powder, smoked paprika or any herb. Start with a half teaspoon and add more to suit your taste.

Thanks, FoodLover, for reading. Head on over to our blog (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=d94d1a08b3&e=0ab9ec18fb) to join the conversation and please share (http://foodloveinc.us13.list-manage2.com/subscribe?u=77cc26e06f414291d7c463df7&id=287020f542) with all the FoodLovers you know! Hi! I'm Tonianne, food evangelist and creator of FoodLove. That's me happy as can be, cooking for friends on a camping trip, and sharing wonderful conversation about – yup, you guessed it! – food. Thanks for reading and I hope you enjoy the conversation, too. PHOTO CREDIT: D. SHEA

** (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=f9db68676c&e=0ab9ec18fb) ** Like us (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=f2f903842a&e=0ab9ec18fb) ** (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=0e29d7df24&e=0ab9ec18fb) ** Visit our site (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=8bc8ba35ec&e=0ab9ec18fb) ** (mailto:info@foodloveinc.com) ** Connect with us (mailto:info@foodloveinc.com) ** (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=d6f7ad8418&e=0ab9ec18fb) ** Comment on our blog (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=c1b3094702&e=0ab9ec18fb) Copyright © 2016 FoodLove, Inc., All rights reserved. You're feeling the Love! because you shared your email address with us at an event here in the Valley or you opted in at our website.

Our mailing address is: FoodLove, Inc. PO Box 12 South Hadley, MA 01075 USA Want to change how you receive these emails? You can ** update your preferences (http://foodloveinc.us13.list-manage.com/profile?u=77cc26e06f414291d7c463df7&id=287020f542&e=0ab9ec18fb) or ** unsubscribe from this list (http://foodloveinc.us13.list-manage1.com/unsubscribe?u=77cc26e06f414291d7c463df7&id=287020f542&e=0ab9ec18fb&c=2a70293a25) Email Marketing Powered by MailChimp http://www.mailchimp.com/monkey-rewards/?utmsource=freemiumnewsletter&utmmedium=email&utmcampaign=monkey_rewards&aid=77cc26e06f414291d7c463df7&afl=1

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A foreign country, a surprise favorite and fabulous flavors.

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** We're back from vacation, FoodLover!

The Chief Taster and I took a trip to gorgeous Prince Edward Island and Cape Breton in Nova Scotia. Yes, I was one of those PBS pledge drive-watching kids who was super-psyched when Anne of Green Gables was featured and YES! we most certainly visited Green Gables (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=9c9f51c3ca&e=0ab9ec18fb) . It was a bit of a childhood dream come true and a really lovely place to spend a morning.

What did we do with the rest of our time? We ate A LOT of seafood! P.E.I. is where most mussels available in grocery stores around here are raised and it's also the home of award-winning Malpeque oysters, both of which I've eaten in New England for years but to have them freshly harvested was really a treat.

We expected to find lots of delicious seafood, which we did, but what we fell in love with were the potatoes! P.E.I. is blanketed by these gorgeous, tidy rows of potato plants. All the rolling hills there are a combination of perfectly planted red soil fields and incredibly lush green grasses, bushes and trees. It was just beautiful! And what better food to enjoy while camping than fresh potatoes roasted over an open fire. They were perfect. (It didn't hurt that we camped right on the beach with a perfect view of sunset and sunrise!)

Perfect camping food. Cheap, simple and so darn good!

The whole island was a patchwork of red rows of soil, lush greenery and bright blue sky.

Sunrise through the window in our tent. What a way to wake up!

Sunset from the same campsite right on the beach. Gorgeous!

The fifth week of our CSA occurred while we were away so no photos of that batch but yesterday was the sixth pick-up of the season and things are starting to get colorful!

Here’s this week’s CSA run down, week #6:

Lettuce Garlic Carrots Cucumbers Basil Summer squash Parsley

Tomatoes: these are from the hothouse, tasty, juicy and great with the basil. More on tomatoes when the season really gets going.

Red onions: have I mentioned that I LOVE onions? Well, I do. I love them pretty much any way they can be prepared but this is one of our favorite ways to eat onions in the summer: peel and cut them into thick slices, coat with olive oil, sprinkle with a little salt and curry powder, then pop them on the grill until they get tender and a little charred. There is something about curry and onion together that is just delicious!

Eggplant: ATTENTION! Eggplant Parmigiana is NOT the only way to eat eggplant. I know this may be shocking to some people, especially those who believe in the power of melted cheese to transform veggies into a little bit of heaven. I hear ya but stick with me! Look to the Middle East, the Mediterranean and Asia for some of the most delectable ways to prepare eggplant. Fresh, warm baba gannoush (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=04eada8e72&e=0ab9ec18fb) is luxurious. Slices of hot, grilled Asian (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=95abb7f763&e=0ab9ec18fb) or Moroccan (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=af60a8f263&e=0ab9ec18fb) eggplant are succulent and so rich with intense flavor. Classic French ratatouille (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=d1053dd833&e=0ab9ec18fb) is a celebration of summer in a single dish. And there's always simply roasted or grilled slices with olive oil, salt and pepper, perfect with fresh tomatoes and herbs for a pressed sandwich (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=43b5ca92db&e=0ab9ec18fb) or straight out of the oven! If your only experience with eggplant has been Parmigiana or if you don't think you like eggplant, give one of these recipes a try. You're likely to be pleasantly surprised!

Thanks, FoodLover, for reading. Head on over to our blog (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=177053984c&e=0ab9ec18fb) to join the conversation and please share (http://foodloveinc.us13.list-manage2.com/subscribe?u=77cc26e06f414291d7c463df7&id=287020f542) with all the FoodLovers you know! Hi! I'm Tonianne, food evangelist and creator of FoodLove. That's me happy as can be, cooking for friends on a camping trip, and sharing wonderful conversation about – yup, you guessed it! – food. Thanks for reading and I hope you enjoy the conversation, too. PHOTO CREDIT: D. SHEA

** (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=98adb2e7f3&e=0ab9ec18fb) ** Like us (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=05a86cd52a&e=0ab9ec18fb) ** (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=3e570c7ede&e=0ab9ec18fb) ** Visit our site (http://foodloveinc.us13.list-manage.com/track/click?u=77cc26e06f414291d7c463df7&id=b9ca42acdf&e=0ab9ec18fb) ** (mailto:info@foodloveinc.com) ** Connect with us (mailto:info@foodloveinc.com) ** (http://foodloveinc.us13.list-manage2.com/track/click?u=77cc26e06f414291d7c463df7&id=8efdc36fa9&e=0ab9ec18fb) ** Comment on our blog (http://foodloveinc.us13.list-manage2.com/track/click?u=77cc26e06f414291d7c463df7&id=987b6d875d&e=0ab9ec18fb) Copyright © 2016 FoodLove, Inc., All rights reserved. You're feeling the Love! because you shared your email address with us at an event here in the Valley or you opted in at our website.

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Free yourselves from the recipe!

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** Not sure what to make, FoodLover?

When in doubt, keep it simple! Of course, the simplest meal is some gorgeous raw veggies with a light dressing of olive oil, lemon juice, salt & pepper. But if you feel like cooking, use one these go to methods: stir fry, roast or grill.

A quick explanation of each method:

Stir fry (also called sauté or pan fry): on the stove top in a medium or large pan, cook food quickly over medium/high heat with a small amount of oil until just done

Roast: in the oven on a sheet pan (cookie sheet), cook food at high heat until browned and cooked through

Grill: over an open flame – gas, wood or charcoal – cook food over medium heat until lightly charred and just cooked through

Why am I suggesting these methods? Well, there's an option for every season and every flavor preference. They're quick. And most importantly, they DO NOT require the use of a recipe!

Ok, in all fairness I should admit something now: I am not a recipe fan. In fact, writing my own is one of my challenges because I make things differently every time, so a recipe doesn’t seem to capture what it feels like when I cook. They also happen to be the one time interpretation of what a single person thinks is perfectly delicious or what they happen to have on hand.

Am I suggesting you stop following recipes? Not exactly, but I do think you should try to think about recipes in a new way, as a starting point or a suggestion rather than as an absolute set of rules. If you think a recipe sounds perfectly delicious, follow it. If you think you’d like it more if you changed an ingredient, change it. If you have a bunch of something you need to use and you think a recipe could work if you make the substitution, go for it. This isn’t high school chem lab and your kitchen is unlikely to blow up!

Are you concerned your meals will all suddenly be inedible? Not likely, but you may have something now and then that comes out just so-so, but that could happen following a recipe too so why not give yourself space to explore the flavors you like best and most importantly get comfortable cooking with whatever you have on hand.

So, how to begin? Again, keep it simple. This is all about making weeknight meals healthy and easy. All of these methods use just olive oil, salt and pepper. You can add other seasonings but most food tastes great with minimal seasoning, especially if it's all fresh and in season. A roasted beet, yum! A grilled zucchini, delicious. Sprinkle some chopped fresh herbs over your meal and enjoy the best this growing season has to offer!

I'm focusing on veggies here but you can add meat and starches to your meal. Boil or steam your starches (grains, pasta, etc) and serve on the side or add them in once the veggies and/or meat is done. Stir fry or grill meat in small chunks and roast larger pieces and it's likely to cook in a similar amount of time as the veggies.

For stir frying: wash, peel and chop food into bite sized pieces. Heat pan over medium/high heat, add oil just to coat bottom of the pan, add food (any amount that allows space to stir easily should work fine), add salt and pepper to taste, toss or stir until everything is coated with oil and allow to cook 4-8 minutes. Check a couple bites to see if there's a little browning, if there is then toss or stir and allow to cook for another 4-8 mins. Check doneness, veggies should be just shy of completely cooked.

For roasting: wash, peel and chop food into bite sized pieces. Preheat oven to 425º. Place veggies on sheet pan in a single layer, drizzle with oil, sprinkle with salt and pepper, toss with your hands to make sure everything is coated evenly. Place on rack in middle of your oven and roast until browned and cooked through, 20-40 mins. Check every 5-10 mins after the first 20 and cook to your liking.

For grilling: wash, peel and cut into longer wedges or slices that won't fall through your grill grates, or cut bigger chunks and put everything on skewers. Place everything in a big bowl (before skewering), drizzle with oil, sprinkle with salt and pepper, and toss with your hands to coat evenly. Heat grill on high, once nice and hot turn to medium, place veggies on grill and cook until lightly charred and cooked through, 10-20 mins. Make sure to flip halfway through.

You can cook almost any veggie with any of these methods but here are some suggestions. Leafy greens, like kale or chard: great in stir fry but also good roasted and very interesting grilled (just keep an eye on them so you don't burn the leaves) Summer squash, zucchini, peppers, fennel, leeks, onions and eggplant: great all ways Mushrooms: great stir fried or grilled Winter squash: great roasted so it has time to get caramelized Peas: stir fry Green or wax beans: stir fry or roast Corn: terrific grilled (leave on the husks, flip one-quarter turn every 5 mins for 20 mins and they come out perfectly Broccoli: stir fry or roasted Cauliflower: great every way

How much of each veggie should you use? As much as you have! Unless I have a couple specific meals in mind for which I want to use a certain veggie I'll just pick a method and cook it all. We eat what we want for that night's meal and any remainder becomes a ready-to-use addition to scrambled eggs, a lunch salad, a quesadilla, pasta or cooked grains, or we just eat it again as is. Whatever we haven't used after a few days gets tossed into the freezer for another time. You'd be surprised how delicious a soup of leftover grilled veggies tastes in the middle of February, mmm!

Be brave, FoodLovers, and stop being a slave to the recipe!

Here’s this week’s CSA run down, week #4: Garlic scapes Pickling cukes Lacinato kale Lettuce: salanova and red leaf varieties Spinach Scallions: New this week! In the spirit of keeping it simple, chop these up and sprinkle over whatever you make for a yummy, mild onion flavor. Carrots: New this week! These are insanely good just as is and NOTHING like those dried out little faux baby carrots at the market. These are sweet and crisp and tender, a total delight to eat! Savoy cabbage: Also new this week and it’s a good one! We like it so much that we swapped the dill that came in our share for an extra head in the Swap Box. Score!

Here’s some good info (http://foodloveinc.us13.list-manage2.com/track/click?u=77cc26e06f414291d7c463df7&id=c8ab493f59&e=0ab9ec18fb) on cabbage varieties, including savoy. A LOT of people I’ve met say they don’t like cabbage and growing up in New England, who could blame them? So many of us were exposed to the drippy, limp, flavorless cabbage that spent way to long getting overcooked in a New England boiled dinner (http://foodloveinc.us13.list-manage1.com/track/click?u=77cc26e06f414291d7c463df7&id=8d535dc5d1&e=0ab9ec18fb) , yuck. That is not the most delicious way to eat cabbage, my friends!

We eat cabbage slaws of all persuasions at the FoodLove house: traditional deli style, creamy garlic, asian with sesame and soy, kimchi style with hot pepper, ginger and garlic (ok, the Chief Taster won't touch this one), and a super simple version dressed only in lime juice and salt that we use on fish tacos. Raw cabbage sliced thinly and eaten raw is wonderful! It’s also totally delicious cut into bite sized pieces and added to a stir fry. So darn good! Give cabbage a test drive in your next recipe and choose which ever variety looks most interesting to you. You may be surprised what you’ve been missing!

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