vinaigrette to introduce different textures and flavors. This recipe is great for kids because there are lots of jobs for them to help with, like peeling clementines or cutting the fruit with a child-safe knife! Recipe below: Ingredients - 1 pineapple 1 container of blueberries 1 small bag of grapes 1 bag of clementines (10) Fresh mint Fresh basil Blackberries (optional) Thyme (optional) Juice of 4 limes, or equal parts (for the vinaigrette) 1/2 cup honey, or equal parts (for the vinaigrette) Instructions- 1. Cut pineapple into bite-size pieces, cut grapes in quarters, cut blueberries and blackberries in half if desired, and peel and separate the clementine segments. 2. Chiffonade or tear the mint and basil. Remove thyme from stem. 3. In a large bowl, add all prepared fruit, pour vinaigrette over top, and mix well. Sprinkle mint, basil, and thyme on top. 4. Serve in a small bowl. Makes multiple servings. Add Tajin if desired!

ke! This is the perfect recipe for when you need a family dinner in a pinch. Full recipe below: Ingredients: 2 ribs celery, diced 2 carrots, diced 1 onion, diced 4 cloves garlic, minced 1 small cabbage, sliced thinly 2 tablespoons, olive oil 16oz ground meat of choice (turkey, beef) 1-14oz can whole peeled tomatoes 2 teaspoons, onion powder 2 teaspoons, garlic powder 2 teaspoons, paprika Salt, to taste Pepper, to taste 4-6 cups water 1 tablespoon, mild vinegar Precooked grain of choice (rice, farro, orzo) Parsley, chopped (optional) Instructions: • Prepare the celery, carrots, onion, garlic, and cabbage as directed in the ingredient list. • Heat the olive oil in a large pot over medium heat. Add the ground meat and cook, breaking it apart with a spoon, until browned and cooked through. Season with onion powder, garlic powder, paprika, salt, and pepper. • Add the diced celery, carrots, onion, and minced garlic to the pot. Cook, stirring occasionally, until the vegetables begin to soften. • In a separate bowl, crush the whole peeled tomatoes with your hands until broken into smaller pieces. Add the tomatoes and their juices to the pot and stir to combine. • Pour in 4–6 cups of water, depending on your desired broth consistency. Stir well and bring the mixture to a gentle boil. • Add the sliced cabbage, reduce the heat to a simmer, and cook until the cabbage is tender and wilted. • Taste and adjust seasoning with additional onion powder, garlic powder, paprika, salt, and pepper as needed. Stir in the mild vinegar (rice wine vinegar, white wine vinegar) to brighten the flavor. • If using, stir in chopped fresh parsley just before serving. • To serve, spoon the soup over your choice of cooked grain (rice, farro, orzo) and garnish with additional parsley, if desired.

this time of year when everyone is back to work and back to school. Serve with roasted broccoli, zucchini, and green beans, or your favorite veggie for delicious and nutritious dinner the whole family will love. Recipe: Ingredients •Olive Oil •Honey •Hot Sauce/ Sriracha •Chicken •Corn Starch •Garlic Powder •Onion Powder •Salt •Black Pepper •Broccoli •Zucchini •Green Beans Instructions 1. For the hot honey: in a small bowl whisk together 2 tablespoons olive oil, ½ cup honey, ¾ cup hot sauce. Set aside. 2. Cut the chicken into bite-sided pieces. In a large bowl, season with onion powder, garlic powder, salt, and pepper. Sprinkle with 2 tablespoons of cornstarch and toss until evenly coated. 3. Pour half of the hot honey over the chicken and toss to coat. Reserve the remaining sauce for serving. 4. Prepare your veggies: chop broccoli and zucchini into small pieces. Add broccoli, zucchini, and green beans to a foil lined pan. Drizzle olive oil and season with salt and onion powder. 5. Add chicken to the other half of the pan and bake at 425 degrees for roughly 25 minutes or until chicken is cooked all the way through and golden brown. 6. Drizzle the remaining hot honey sauce over the chicken. Serve warm with roasted vegetables and ranch or blue cheese on the side. #hothoney #familymealideas #dinnerideas #easydinner

l in a Bowl is a fun and flavorful twist on the classic egg roll, no wrapper needed. Made with ground chicken, cabbage, carrots, garlic, and ginger, it’s a simple one pan dinner that’s perfect for busy weeknights. Ingredients: Cabbage, 1 medium, sliced Red onion, 1 medium, sliced Carrots, 2 medium, shredded Scallions, 1 bunch, chopped Garlic, 2-3 cloves, minced Ginger, 1-1 inch piece, peeled and minced Ground chicken, 1-16 oz pack Olive oil, 2 tablespoons Sesame oil, 1 teaspoon Soy sauce, 2 tablespoons Rice vinegar, 2 teaspoons Directions: 1. Wash and prepare the vegetables. Slice the cabbage and red onion, shred the carrots using a box grater, and chop the scallions. Mince the garlic and ginger. 2. Sauté aromatics. Heat the olive oil in a large skillet over medium heat. Add the red onion, garlic, and ginger, and cook for 45 seconds to 1 minute, until fragrant. 3. Cook the chicken. Add the ground chicken and soy sauce to the skillet. Cook, stirring frequently, until the chicken is golden brown and nearly cooked through. 4. Add the vegetables. Stir in the cabbage and carrots and add sesame oil and rice vinegar. Continue cooking until the vegetables are tender and slightly wilted, about 3–4 minutes. 5. Finish and serve. Remove the pan from the heat and stir in the chopped scallions. Serve warm, garnished with additional scallions, soy sauce, or a dash of sriracha if desired. #eggroll #eggrollinabowl #quickdinner #easydinnerrecipe #familydinnerideas

and friends! Enjoy the flavors of fall together! #brunch #brunchideas #brunchrecipes #fallflavors Ingredients: 3 potatoes 1 onion 1 head of kale 6 eggs 1 tsp salt 1 tsp pepper 2 tsp garlic powder 2 tsp onion powder ½ tsp paprika 4 tbs oil, divided Instructions: 1. Preheat the oven to 375°F and line a baking sheet with aluminum foil. 2. Dice potatoes into similar sized cubes and slice onions. In a large bowl, combine potatoes and onion and add to a large bowl with 2 tablespoons of olive oil and season with salt, pepper, garlic powder, onion powder, and paprika. Mix to coat evenly. 3. Spread the seasoned vegetables in an even layer on the prepared baking sheet. Transfer to the preheated oven and roast for approximately 25 minutes, or until the potatoes are tender and lightly browned. 4. While the vegetables are roasting, rinse and dry the kale. Remove the tough stems and chop the leaves into thin strips. 5. Once the potatoes are nearly cooked through, remove the baking sheet from the oven. Add the kale evenly over the potatoes, drizzle lightly with 1 tablespoon olive oil, and return to the oven. Roast for an additional 5 minutes, or until the kale is slightly wilted and crisp around the edges. 6. While the vegetables finish roasting, 1 tablespoon of olive oil in a large skillet over medium heat. Fry eggs over-easy or prepare them as desired. 7. Remove the baking sheet from the oven. Top with fried eggs directly onto the sheet pan or divide potato and kale mixture among plates and top with a cooked egg. Enjoy!

#tomatosauce #homegrown #homegrowntomatoes #newjersey Recipe Ingredients: 8 Roma tomatoes or 2 pints of cherry tomatoes 2 tablespoons olive oil 1 tablespoon garlic powder 1 tablespoon Italian seasoning 1 tablespoon onion powder Salt, to taste 2 tablespoons water 4-5 sprigs fresh thyme 1 pack gnocchi Parmesan cheese, to taste Fresh basil, to taste Instructions: 1. Bring a large pot of water to a boil and cook gnocchi according to the package directions. 2. Dice tomatoes and add to large pan with olive oil. Sauté over medium heat until tomatoes begin to soften. 3. Season with garlic powder, Italian seasoning, onion powder, and salt. Bring to a simmer. Stir often. 4. Add water as needed to prevent the tomatoes from burning or sticking to the pan. 5. Add sprigs of fresh thyme. 6. When the sauce is to the desired consistency, remove sprigs of thyme and add your cooked gnocchi. Stir to coat in the sauce. Add parmesan cheese and fresh basil.