Dive head first into seasonal dishes with this spring recipe!
Now that Oakley, California is in the midst of the spring season, many of us are stocking up on seasonal produce and enjoying lighter meals. With summer just around the corner, getting in shape is certainly in the cards. Fortunately, you don’t have to starve yourself to eat healthily and be satisfied!
Check out this seasonal recipe of quinoa and garden vegetables for a filling lunch or a light supper!
1 cup quinoa
1½ cups water
juice of ½ lime
1 red onion, sliced thin
¼ cup vegetable broth
½ medium zucchini, cut in half lengthwise and sliced thin (about 2 cups)
2 cloves garlic, minced
salt/pepper to taste
8 oz sweet green peas
3-4 large swiss chard leaves, stems removed, chopped (about 2 cups)
2 tbsp dijon mustard
1 tbsp pure maple syrup
1 tbsp balsamic vinegar
⅛ tsp salt, or to taste
Rinse quinoa in a fine sieve under cold water. Cook quinoa in a large pot on the ...
End Thanksgiving with a full belly with this dessert recipe.
Pumpkin pie is a staple of Thanksgiving, but that does not mean that is all you have to serve. There are plenty of other delicious Thanksgiving recipes that can end your on the right foot. Try this Thanksgiving dessert recipe that all everyone is sure to love.
Sweet Potato Pie With Candied Nut Cream
You will need:
1 pound sweet potatoes
12 graham crackers
2 tablespoons granulated sugar
5 tablespoons melted unsalted butter
½ teaspoon kosher salt
14 ounce can sweetened condensed milk
2 large eggs
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
Pinch of ground cloves
1 cup heavy cream
½ cup chopped candied nuts or peanut brittle
Then you will need to:
Heat your oven to 400 degrees. Pierce the potatoes with a fork, place on a rimmed baking sheet, and bake until very tender, about 50 to 60 minutes. Let cool and halve and scoop out the flesh.
Recue the oven to ...
Check out this delicious, healthy black bean and corn salad recipe!
This dish is quick to prepare, easy to make, and pleasing for all! Enjoy this over Labor Day weekend with friends and family!
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce
1 lime, juiced
2 tablespoons vegetable or olive oil
Salt and pepper
Combine all ingredients in a bowl.
Let stand at least 15 minutes for corn to fully defrost and flavors to combine.
Toss and serve!
The corn will also place a quick-chill on this easy side-salad as it defrosts so there is no need to refrigerate!
From all of us at Agers Insurance Services, we hope that you enjoyed making this quick and easy recipe, and that you and your loved ones have a safe and fun Labor Day weekend! ...