1 Tbsp. Olive Oil
3/4 cup Diced Onion
3/4 cup Diced Red or Green Bell Pepper
Approximately 14.5 oz. Diced New Potatoes
Approximately 15 oz. Whole Kernel Corn
(Optional) Black Pepper
- Heat oil in a large skillet over medium-high heat. Cook onions and peppers 7-8 minutes or until beginning to richly brown on edges, stirring occasionally.
- Stir in the potatoes and corn, cook 3 minutes to heat through. Remove from heat, cover and let stand 3 minutes to absorb flavors. Stir before serving. Salt and pepper to taste, if desired.
- 1 bunch kale, stems removed
- 2 (3/4-inch-thick) beef strip steaks
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large sweet onion, such as Vidalia, thinly sliced
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- Step 1 Preheat oven to 425°. Chop kale. Sprinkle steaks with salt and pepper. Cook steaks in hot oil in a large skillet over medium-high heat 3 minutes on each side. Place on a wire rack in a jelly-roll pan, and bake 6 minutes.
- Step 2 Meanwhile, wipe skillet clean, and melt butter over medium-high heat. Add onion, and sauté 5 minutes or until tender.
- Step 3 Remove steaks from oven, and loosely cover with foil to keep warm. Add kale to onion mixture, and cook, stirring constantly, 5 minutes or until kale is wilted. Stir in vinegar and honey; season with salt and pepper. Serve with sliced steak.
You may have heard the phrase “eat local” countless times. Those two words are plastered all across social media, news channels, and even our very own website but what does it mean and why is it important. The reality of it is when most of us look at a tomato we simply see a tomato no matter whether it was grown in a large industrial farm in California or in your very own backyard. So why should you invest a couple extra dollars to get the same product from a different source?
Here are just a handful of the numerous reasons to eat local:
- Research in Seattle finds that for every $100 spent at an average grocery store, $25 is re-spent locally; for every $100 spent at a farmers market, $62 is re-spent locally. (North Carolina state Cooperative Extension study 2014)
- A recent pilot study finds that consuming local foods with fewer additives might reduce abdominal fat, blood pressure, and diabetes risk (Newman 2019)
- Local food has a shorter time between harvest and your table, and it is less likely that the nutrient value has decreased. (Michigan State University 2021)
- It’s good for the environment. Local food doesn’t have to travel as far to arrive on your plate, so it helps reduce greenhouse gas emissions and contributes to improving our carbon footprint. (McGill 2021)
- When you eat locally, you eat with the seasons, and the cycle of seasonal produce is perfectly designed to support your health. Local seasons provide the ideal foods for our body’s natural needs based on our geographic location. (kay nutrition 2021)
- In two national U.S. studies, researchers found that the level of direct farm sales was associated with lower levels of mortality and obesity (Ahern et al. 2011), and lower levels of mortality, obesity, and diabetes (Salois 2011).
- 1 1/2 cups halved grape tomatoes
- 10 large eggs
- 1/3 cup whole milk
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh chives
- 1 teaspoon chopped fresh dill
- 1 teaspoon chopped fresh thyme
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 ounces feta cheese, crumbled (about 1/2 cup)
- Step 1 Lightly grease a 5- or 6-quart slow cooker with cooking spray.
- Step 2 Spread tomato halves in slow cooker.
- Step 3 Whisk together eggs and milk, basil, chives, dill, thyme, kosher salt, black pepper in a medium bowl; pour egg mixture over tomatoes. Sprinkle evenly with feta.
- Step 4 Cover and cook on LOW until set, about 3 hours.