Cotton Mill Farmers' Market

Author: Jeanine Donofrio of Love and Lemons Serves: 2 Ingredients 1 tablespoon sunflower oil (or any high-heat oil) 4 ounces shiitake mushrooms, stems removed, sliced ½ small head broccoli, florets chopped, stems peeled into strips 2 scallions, chopped 2 baby bok choy, sliced vertically into quarters ½ cup edamame (or protein of choice) 1 carrot, peeled into thin strips 4 ounces brown rice pasta *(see note) 2 teaspoons sesame seeds sambal or sriracha, for serving Sauce: 1 ½ t

Have you ever made FRESH vegetable soup? You know, the kind made with FRESH, LOCAL produce? This Vegetable Soup is easy to make! It's healthy, it's comforting, and it’s 1,000 times better than what you'll get in a can! Prep Time: 15 minutes Cook Time: 40 minutes Servings: 7 servings Ingredients 2 1/2 Tbsp olive oil 1 1/2 cups chopped yellow onion (1 medium) 2 cups peeled and chopped carrots (about 4) 1 1/4 cups chopped celery (about 3) 4 cloves garlic , minced 4 (14.5 oz) can

If you’re like me you have limited time to cook. Between shuttling the kids around town, daycare and school events, work, and fighting to keep the house from being featured in an episode of hoarders or classified as “tornado aftermath,” cooking needs to be quick and easy. Achieving a healthy meal balance in a short amount of time while using as few dishes as possible is one of the simple things helping me maintain my sanity (what‘s left of it). One Pot Cheesy Bratwurst Fajita

This takeout favorite is typically laden with beef and coated with a sticky-sweet sauce. Our makeover makes crisp-tender snow peas, broccoli, and carrots the star, with seared flank steak as the supporting player. We also balanced the blend of brown sugar, soy sauce, and sesame oil in the sauce. We’ve kept our version family friendly by omitting the heat, but you can add a sliced red chile or a healthy pinch of crushed red pepper if you like. You can also change up the vegeta

Summer is here! For many, the heat inspires us to eat light. I’ve often entertained the thought that in the summer, light healthy dishes are suitable for the heat, somehow helping our bodies cope. Then again, us southerners have a different approach to food, don’t we? We love to fry everything from fish to green tomatoes and barbecue almost anything, then balance it out with side dishes such as succotash and light salads. Whether you’re looking for a succulent side dish recip

Ingredients 2 lb. medium eggplants, cut lengthwise into 1/2" thick slices 1/4 c. plus 3 tbsp. extra-virgin olive oil 1 tsp. ground coriander 1 tsp. cayenne (ground red) pepper 1/4 c. packed fresh mint leaves, finely chopped, plus more for garnish 3 small fresh red Fresno chiles or other hot chiles, finely chopped 2 tbsp. lemon juice 2 tbsp. red wine vinegar 1/2 pt. (about 1 1/2 c.) multicolored cherry or grape tomatoes, halved 1/4 c. Greek yogurt 2 tbsp. milk Directions Heat