Pomegranates! The ruby red fruit native to the Middle East is now in season in North America, and although often overlooked on grocery store produce shelves, this nutritional powerhouse is quite tasty.
This week’s editorial assignment – to come up with recipes incorporating candy – was quite a challenge! How does one create a lunch recipe using candy?
Well, for me, the final answer was to feature what I view as the ultimate Halloween treat: Reese’s Peanut Butter Cups.
This Wednesday is Food Day, “a nationwide celebration and a movement for healthy, affordable, and sustainable food.” The incentive behind this movement is to promote safer & healthier diets, support sustainable and organic farming methods, reduce hunger, reform factory farms to protect the environment, and support fair working conditions for food & farm workers.
My contribution to recognizing Food Day is this butternut squash soup, which is chock full of healthy seasonal organic produce that I found at my local farmer’s market. The recipe yields 4 servings, so you can feed your family a delicious and nutritious lunch at a very affordable price.
