Podcasts about summer recipes

Paralympics are underway in Paris. Also, Gen Z boys using rock-hard gum to sharpen their jawlines for ‘looksmaxxing' trend. Plus, a look at a condition that affects more than 24-million Americans, autoimmune disease. And, TODAY Table recipes to beat the late-summer heat. 

NBC Senior Business Correspondent Stephanie Ruhle shares tips on how to save during the back-to-school season. Also, in our special series Living Legends: The 70 Club, Al Roker sits down with Dennis Quaid for a conversation about the highs, the lows, and why keeping faith is one of the keys to happiness. Plus, chef Chloe Coscarelli presents two delicious recipes perfect for hot summer days when you don't want to turn the oven on. 

This week, we've got delicious cooking ideas to brighten your summer. First, author Jess Damuck talks to us about her vegetable-forward food inspired by the 1970s health-food culture. She talks about revamping 1970's health-food classics and re-working recipes with a modern eye to make them taste great. She leaves us with her recipe for Lentil Loaf. Jess Damuck's latest book is Health Nut: A Feel-Good Cookbook. Then, we head to North Carolina to catch up with Chef Ashley Christensen.  She takes on listener questions with Francis and shares some mind-blowing thinking around working with seasonal produce, including an idea a delicious, simple corn cob stock. Ashley is the chef at Poole's Diner and Death & Taxes in Raleigh, NC, and author of the cookbooks Poole's and It's Always Freezer Season. She left us with a delicious recipe for Charred Summer Squash.Broadcast dates for this episode:August 16, 2024 (originally aired)When you shop using our links, we earn a small commission. It's a great way to support public media at no extra cost to you! Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

The dynamic Gaby Dalkin is a renowned cookbook author, chef, and journalist. Gaby shares her expertise on mastering summer grilling, debunking the myth that grilling is just for men. The woman behind the viral "slutty brownies" also opens up about her deeply personal fertility journey, and how she maintained perspective in the face of it all.See omnystudio.com/listener for privacy information.

Top Two of Hour Two starts off the second half of the show. The duo shares some minimal cooking recipes, including a cold noodle with tomato and peanut sauce! They close off the show with what's happening around the cities this weekend! Learn more about your ad choices. Visit megaphone.fm/adchoices

Fire Up the Grill: 12 Healthy Meatless Summer Recipes by Evelisse Capó at NutritionStudies.org   Original post: https://nutritionstudies.org/fire-up-the-grill-12-healthy-recipes-to-make-this-summer/  The T. Colin Campbell Center for Nutrition Studies was established to extend the impact of Dr. Campbell's life changing research findings. For decades, T. Colin Campbell, PhD, has been at the forefront of nutrition education and research. He is the coauthor of the bestselling book, The China Study, and his legacy, the China Project, is one of the most comprehensive studies of health and nutrition ever conducted. Their mission is to promote optimal nutrition through science-based education, advocacy, and research. By empowering individuals and health professionals, we aim to improve personal, public, and environmental health.   How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop    Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing #vegan #plantbased #plantbasedbriefing #plantbasedbbq #plantbasedgrilling #veganbbq #vegangrilling  

When you have an extended harvest of one type of plant, you have to figure out how to use it! Save donating your produce, there are so many ways to enjoy your favorite garden veggies. Kevin and Jacques aren't strangers to this dilemma, and they share some of their best recipes here.Epic Gardening Shop Homepage: https://growepic.co/4b1z0YvBotanical Interests Shop Homepage: https://growepic.co/3VFUAx4Book Collection Page: https://growepic.co/3VwbkpAEG Homesteading Book: https://growepic.co/4bZwfZ0Learn More: 17 Cherry Tomatoes for Your Summer GardenConnect With Jacques in the Garden:It's almost summer time! Kevin and Jacques talk about their plans for the warm season in their 2024 gardens. They look back on their wins, discuss their test garden, and cover their plans for summer gardening. As the new season approaches, they consider new ways to grow. Apply to the Epic Affiliate Program. Shop the StoreAs an exclusive for listeners, use code THEBEET for 5% off your entire order on our store, featuring our flagship Birdies Raised Beds. These are the original metal raised beds, lasting up to 5-10x longer than wooden beds, are ethically made in Australia, and have a customizable modular design. Get Our BooksLooking for a beginner's guide to growing food in small spaces? Kevin's book, Field Guide to Urban Gardening, explains the core, essential information that you'll need to grow plants, no matter where you live!He also wrote Grow Bag Gardening to provide you with specialized knowledge that can bring you success when growing in fabric pots.Preorder Kevin's newest book Epic Homesteading if you are looking to turn your home into a thriving homestead! Order signed copies of Kevin's books, plus more of his favorite titles in our store.More ResourcesLooking for more information? Follow us:Our BlogYouTube (Including The Beet Podcast,  Epic Homesteading and Jacques in the Garden and Botanical Interest )Instagram (Including Epic Homesteading, Jacques)PinterestTikTokFacebookFacebook GroupDiscord Server

Does anything say summertime like a cookout? This week, I share my favorite recipes and tips for summertime BBQs! Episode At A Glance: This week on The SavvyCast, I am sharing my favorite recipes and tools to accompany a summer BBQ! If you're anything like me, one of the best parts of the summer is the opportunity to cook and eat outside! There is something special about gathering with friends and family around a delicious summer cookout or BBQ. In this episode, I share my favorite recipes, grilling tools, and sides to take your summer grillouts to the next level!  Resources Mentioned In This Episode:  Pit Boss Wood Pellet Grill  Traeger Flat Rock Black Top Griddle  Flat Iron Steak in the World's Best Marinade Kensington Club Steak Marinade, Steak and Ale Recipe Sprite and Dale's Grilled Chicken Alabama White sauce Twice baked potatoes Grilled Veggies  

Cookbook author and globetrotting food writer Yasmin Fahr joins to discuss her latest book, Cook Simply, Live Fully, which features recipes for easy weeknight dinners and one-pot meals. Plus, she'll take listener calls.This segment is guest hosted by Kousha Navidar

Clare McKenna is joined by Erica Drum to learn about some seasonal summer recipes.Dr Fiona Macken & Brendan Donlon join to discuss bowel cancer awareness.Katie McKenna and Helen DeVilliers talk about their book 'You're Not The Problem: The Impact of Narcissism and Emotional Abuse and How to Heal'.

If you are looking to get started making sourdough bread, this episode is for you!  Episode At A Glance: This week on The SavvyCast, I have another episode in my mini-series on sourdough bread! If you have been following me on social media, you know I have recently fallen in love with making sourdough bread. In last week's episode, I shared about my potato flake starter. In this episode, I share more about my traditional sourdough starter, how I started making bread, my favorite ways to bake with sourdough, and more!  Resources Mentioned In This Episode: My Potato Flake Sourdough Starter Recipe Sourdough Cinnamon Rolls  The Sourdough class I took King Arthur Sourdough Starter Kit  The Best Strawberry Nut Bread Recipe Ever The Best Banana Nut Bread Recipe The Best Blueberry Bread Recipe The Best Fresh Peach Bread  The Best Pumpkin Bread Redmond Real Salt Maldon Salt More Sourdough Essentials I hope you enjoyed this episode! As always, if you have time to rate, review, and subscribe to The SavvyCast on Apple Podcasts, it would be SO appreciated. If you would prefer to watch the podcast interview, check it out on YouTube. Blessings to you! If you like this podcast, check these out: Jamie's Newest Obsession: Making Sourdough Bread Making Healthy and Nutritious Bone Broth at Home For all things Family Savvy, visit our LinkTree   

This week on The SavvyCast, I am doing a "dinner party planning" episode. Here, I share my favorite sides to pair with a BBQ dinner. Episode At A Glance: This week on The SavvyCast, I am sharing my top three favorite sides to serve alongside BBQ. Here in the South, the weather is warming up and spring is in the air! The longer days and sunshine have me dreaming of summertime hosting, and there is nothing better than a BBQ. There is something for everyone to love, and with a few sides and a fabulous dessert, you have an amazing BBQ dinner to share with friends or family. In this episode, I share my go-to sides to pair with BBQ, and you are sure to love these crowd favorites! Recipes Mentioned In This Episode: Bobby's Boston Butt The Best Vinegar Slaw Southern Potato Salad Beale Street Baked Beans Resources Mentioned In This Episode: Perfect Coleslaw Hack Cuisinart Food Processor

You're looking at your crowded kitchen counter and wondering, what the heck are we going to do with all these tomatoes, peppers and zucchini?  Hey, you grew it, now eat it! Today, we explore tasty recipes for your abundant summer harvest. (01:31)Also, we have tips for sharpening your garden tools. (16:00)And, we explore one ingredient of fertilizer, phosphorus. Is it radioactive? (25:01)It's all in today's episode, number 277, You Grew It, Now Eat It: Summer Harvest RecipesWe're podcasting from Barking Dog Studios here in the beautiful Abutilon Jungle in Suburban Purgatory. It's the Garden Basics with Farmer Fred podcast, brought to you today by Smart Pots, Dave Wilson Nursery and Heirloom Roses. Let's go!Previous episodes, show notes, links, product information, and transcripts at the home site for Garden Basics with Farmer Fred, GardenBasics.net. Transcripts and episode chapters also available at Buzzsprout.Pictured:  Easy Fig PizzaLinks: Subscribe to the free, Beyond the Garden Basics Newsletter https://gardenbasics.substack.com Aug. 4, 2023 Newsletter: Fall Garden TipsSmart Pots https://smartpots.com/fred/ Dave Wilson Nursery https://www.davewilson.com/home-garden/Heirloom Roses https://heirloomroses.com use the code FRED20 at checkout for a 20% discount!Flashback Episode: GB 240 All About PotatoesSee You at Harvest Day, Saturday Aug. 5Sacramento Digs Gardening RecipesSharpening Hand Pruners VideoRobertKourik.comRobert Kourik's Phosphorus Radioactivity Test ResultsSoil Testing: UMass/Amherst, Texas A&M, Colorado State, Harmony Farm SupplyCorona Tool SharpenerFelco Tool Sharpening StoneAll About Farmer Fred: The GardenBasics.net websiteThe Garden Basics with Farmer Fred Newsletter, Beyond the Basics https://gardenbasics.substack.comThe Farmer Fred Rant! Blog Facebook:  "Get Growing with Farmer Fred" Instagram/Threads: farmerfredhoffman Farmer Fred Garden Minute Videos on YouTube As an Amazon Associate, I earn from qualifying purchases from possible links mentioned here.Got a garden question? • Leave an audio question without making a phone call via Speakpipe, at https://www.speakpipe.com/gardenbasics• Call or text us the question: 916-292-8964. • Fill out the contact box at GardenBasics.net• E-mail: fred@farmerfred.com Thank you for listening, subscribing and commenting on the Garden Basics with Farmer Fred podcast and the Beyond the Garden Basics Newsletter

Episode At A Glance: This week on The SavvyCast, I am joined by my longtime friend and fabulous cook, Marie Marino. Marie is no stranger to The SavvyCast, and in this episode, she shares some of her favorite summer recipes. If you are in a "dinner rut," hearing about these light, delicious, flavorful recipes will leave you feeling inspired and heading for your kitchen!  Who Is Marie Marino?  Growing up in the Deep South and also being a part of a large Italian family, food has always been at the center of Marie Marino's life. From Sunday lunches and big holiday celebrations to barbecuing at the lake or simply enjoying a cheese board before dinner -- all of these times have been and continue to be opportunities to savor moments together! She loves spending time with family and friends and her passion is showing love to others through serving them delicious food. Her mission is to share recipes, along with tips and tricks to help simplify the process of preparing and serving good food. She loves to encourage others to show up for the people in their life that they can care for. And if you show up with food that is even better! Resources Mentioned In This Episode:  Tuna Pasta Salad recipe Tuna Stuffed Shells recipe Creamy Avocado Lime Dip recipe Spicy Beef Lettuce Wraps recipe Check out Marie Marino's blog I hope you enjoyed this episode! As always, if you have time to rate, review and subscribe to The SavvyCast on Apple Podcasts, it would be SO appreciated. If you would prefer to watch the podcast interview, check it out on YouTube. Blessings to you! Marie Marino on Cooking Meals for Loved Ones in Need Let's Talk: All You Need to Make a Perfect Charcuterie Board Let's Talk: An Enneagram 7 During a Pandemic

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Join us in the Lobby Bar for a drink a recommendation and this weeks box office results and new release updates! It's summertime and we're mixing up a super flexible and super delicious punch for the weekend! Plus we talk about Spiderverse, Indiana Jones, and Kraken! https://www.allrecipes.com/recipe/20552/luau-punch/ https://www.patreon.com/drinkthemovies https://www.instagram.com/drinkthemovies/ https://twitter.com/drinkthemovies https://www.facebook.com/drinkthemovies https://www.drinkthemovies.com https://discord.gg/fsdW2QqqpS *Please Drink Responsibly*

Discuss supporting friends, customers, and distributors in their Wellness/Fitness.

Today on the HowToBBQRight Podcast, Malcom and I discuss our Summer mindset and plans (01:27). Malcom creates a new fusion Lo Mein recipe on a flat top (03:35). Our NEW Killer Hogs Zero Sugar Sauce is NOW available. It tastes excellent (08:45)! How was our Father's Day ribeye steak (12:32)? The Hexclad pans are “The Rolls-Royce of frying pans” (15:32). Grilling on vacation is a different experience (20:42). Food preparation for vacation is a GREAT tip (27:00). I made a Blue Plate Mayo chicken salad on the go (31:25)! What are the BEST way to reheating BBQ (34:18)? We answer your community questions here (50:20)! Don't take pictures of Malcom like this GUY (55:32). Check out our BIG giveaways and socials (1:00:58)!

Let's infuse fun and flavor into your week with one of our favorite easy family meals: Arroz con pollo!   This recipe checks off all the boxes:  

Hey there, fellow elder millennials!   Freshen up your rum & coke and indulge in the delectable easy Cuban food recipes on today's episode.    We're here to make your taste buds dance to the salsa beat as we share three irresistible recipes that are perfect for those hectic weeknight dinners:   ✔️ Cuban mojo recipe that'll have you grooving in the kitchen and marinating your protein in no time flat ✔️Comforting Cuban beans and rice dish that'll transport you straight to Havana in under 30 minute.  And… ✔️An irresistible guava pastry that'll satisfy your sweet cravings!    So, give your takeout delivery app (and your bank account) a break and let's embark on a flavor-filled adventure together.    Click that play button and let's get cookin'!   Let's unlock your kitchen confidence! Mariela & Eric   Let's Connect!    

I am sharing some unique and fun recipes I'll be trying this summer + my reading list! From what I'm currently reading to what's next up to what's on my "to read list." My guest, Vani Hari aka The Food Babe, is the founder of Truvani and is going to give you all the dirty details  ~literally~ of what's in the most common foods we buy at the grocery store and our favorite fast food chains. Vani Hari-Webiste:https://foodbabe.com/Instagram:https://www.instagram.com/thefoodbabe/My socials-KCTC:https://www.tiktok.com/@kctcpodhttps://www.instagram.com/kctcpod/?hl=enPersonal:https://www.tiktok.com/@k8lynandersonhttps://www.instagram.com/k8lynanderson/?hl=enhttps://www.instagram.com/k8lyncontent/https://www.youtube.com/channel/UCCa8cnLixMXX0wHpvZiSQxA

It's time to embark on a flavor-packed journey to the vibrant world of Cuban cuisine with us!   As food enthusiasts and lovers of Cuban dishes, we're excited to share these cherished recipes that hold a special place in our hearts.    Join us as we explore the world of Cuban food, from a Cuban sandwich recipe (with a sweet twist) to the iconic Tres Leches Cake.   With our step-by-step instructions and kitchen tips, you'll discover how easy it is to recreate these authentic flavors in your own kitchen.    Get ready to transport your taste buds to the streets of Havana (or Miami) and create unforgettable memories with these easy Cuban recipes.    Don't keep them all to yourself—share the joy and savor the deliciousness with friends and family.   Let's unlock your kitchen confidence! Mariela & Eric   Lets Connect!    

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Danielle starts listing them at 2:08) before starting the episode.Corn Grits with Wild Mushrooms & Jammy EggsServes 44 to 8 large eggs, depending on how hungry you are2 fresh corn cobs3 tablespoons unsalted butter, divided1/2 small yellow onion, finely chopped1/4 cup diced roasted hatch chiles1 teaspoon coarse sea salt, plus more to taste1 cup medium-ground grits or polenta (not instant)1/4 cup crumbled feta cheese (loosely packed)1 pound wild mushrooms, such as chanterelles, lobster, or oyster, cleaned well and dried1 tablespoon neutral oil2 cloves garlic, minced1/2 teaspoon dried oregano1/4 teaspoon ground cuminJuice of half a lime1 handful chopped cilantro leaves or chives, to garnishSoft Boil the eggs: Bring a pot of water to a rolling boil and carefully ladle in each egg. Set a timer for 6:45 seconds for the perfect, soft-boiled egg. As soon as the timer goes off, transfer the eggs to an ice bath. Once cool enough to handle, carefully peel each egg. Set aside. This step can be made up to two days in advance.Make the grits: Use the larger holes on a box grater and grate the corn. Do this inside of a large bowl to catch all of the liquid juices that come out. Set aside.Heat butter or oil in a medium sized saucepan. Once hot, sauté the yellow onion until soft and lightly golden in color, 3 to 5 minutes.Pour in 3 cups of water and stir the pan to release any browned bits at the bottom. Stir in the diced hatch chiles, grated corn, sea salt, and grits. Bring the liquid to a simmer, then reduce the heat to the lowest and cook until thickened about 15 minutes. Be sure to stir occasionally to keep the grits smooth. In the last few minutes of cooking, stir in the feta cheese and season to taste.Make the mushrooms: Brush the mushrooms clean or wipe with a slightly damp towel. Do not wash under running water unless the mushrooms are gritty. If they are wet, be sure to let them air dry for a couple hours before cooking.Heat a large saute pan over medium-high heat. Add oil and once hot, spread the mushrooms across the pan. Once they're down, leave them down and let them properly brown. After a few minutes, give the pan a hard shake to release them from the bottom of the pan. Add the remaining 2 tablespoons butter, stir to combine, and cook for another 3 minutes.Stir in the garlic, cumin, and oregano and cook for another 1 to 2 minutes. When the garlic is soft and golden, turn off the heat and squeeze half a lime into the pan. Season with salt and pepper to taste.To serve: Spoon the sweet corn grits into a large bowl and top with the browned mushrooms. Top with a soft-boiled egg (or two!), plus a sprinkle of chives or fresh chopped cilantro.

Founder of The Best Ever You Network, Elizabeth Hamilton-Guarino, talks about helping individuals and organizations to be their best with gratitude-based behavior. Elizabeth is author of the award-winning personal development book Percolate: Let Your Best Self Filter Through and The Change Guidebook: How to Align Your Heart, Truths, and Energy to Find Success in All Areas of Your Life. Learn more about Laura's television show, access lots of vegan recipes, online videos, cookbooks, and more: JazzyVegetarian.com Learn more about Elizabeth Hamilton-Guarino: BestEverYou.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Making the most of the summer weather usually means eating outside as much as possible, but you don't need a blisteringly hot day to have a truly summery feast at your table. Luke Ahearne from Clonmel is Head Chef at Corrigan's Mayfair in London and he shared some delicious mouthwatering recipes with us...

Maria is joined by Sandra Kearse Stanton and Aaron Stanton, author of "There's Always Room For One More," a book exploring their lives as foster parents to over 100 children. Stick around for a recipe for a fun summer that your kids are sure to love! Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com ----- Intro music: "A Quick Coffee" by Borrtex - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ Outro music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ --- Send in a voice message: https://anchor.fm/maria-liberati/message Support this podcast: https://anchor.fm/maria-liberati/support

Hot Oven + Summer Temperatures = Recipe for Disaster! This week Kelsey shares her secret to a cool (and calm) kitchen during the hottest months of the year. You'll take away some delicious recipe ideas for the week, including a slow cooker chicken with herb couscous. Interested in all the benefits this small appliance can offer? Tune in to hear more! For full recipes and show notes, visit: https://kelseynixon.com/podcast024/

Summer's here! Time to cool off with cool recipes and watermelon is probably the best and most fun way to do that! Check out these fast & easy recipes using watermelon.eBay Goodies:https://www.ebay.com/usr/rosanamodYoutube Channel:SUBSCRIBE & CLICK THE NOTIFICATION BELL TO STAY UP TO DATE!https://www.youtube.com/watch?v=bziGGJ1PfBc&t=209sBooks: https://www.amazon.com/Crow-Flies-Midnight-Husbands-Betrayal-ebook/dp/B00J2F8SBWhttps://www.amazon.com/Crucified-Spirit-Collection-Tormented-Poetry/dp/1495923630 Articles:https://hubpages.com/@rosanamodugnoFollow Me on Instagram: https://www.instagram.com/rosanamod/  Podcast Website:https://rosanamod.buzzsprout.com/Instacarthttps://instacart.oloiyb.net/c/2473097/413183/7412Love the show?  Click below & thank you for your support!https://paypal.me/RosanaMod?locale.x=en_US

This week it's time to fire up the grill, maybe with Kelsey's delicious Steak and Chimichurri recipe? In this episode she shares the story of her biggest grilling mistake and all the essential tools you need to have success making dinner outdoors. Have you ever wondered what to look for in a grill brush? Tune in to find out more!For full recipes, shopping links and more, visit the show notes: 

In this episode, we share about astrology, Minecraft, history, summer recipes and more.

This week Kelsey reflects on a whirlwind weekend in The Big Apple and her favorite place to spend the afternoon in Central Park. Warm weather brings potlucks and picnics! Kelsey shares her best practices and how to avoid everyone bringing brownies and hummus. Looking for a new recipe? The meal plan this week includes a 5 ingredient pasta salad and Kelsey's favorite pantry ingredient, can you guess what it might be?For full recipes and show notes, visit: https://kelseynixon.com/podcast022/

This week Kelsey tackles snack strategies for her kids when school is out of session. In this episode you'll learn the secret to making delicious taquitos at home,  Costco fridge favorites, and how to combat the question of "can I have a snack" right before dinner time. What was your favorite snack as a kid?For recipes, visit the show notes: 

Steve and John talk about the Taste of Spring and Beginning of Summer Recipes that are posted on the Recipe Page GUEST: Chef Andy Baraghani Author: The Cook You Want To Be https://www.amazon.com/Cook-You-Want-Be-Everyday/dp/1984858564

On today's episode, we share our fave Summer recipes!  So many delish and healthy choices can be made this summer. ☀️ ☀️ Coach Becky ☀️ Join my Summer  8

It's all about Summer Wines, Summer Wine Pairings and Summer Recipes on this second episode of our new Big Blend Radio "Wine Time with Peggy" series featuring Peggy Fiandaca, who along with her winemaker husband Curt Lawrence Dunham, owns and operates LDV Winery in Arizona. Check out Peggy's Wine and Salad Pairing Tips plus Grilled Rack of Lamb recipe here: https://blendradioandtv.com/listing/summer-wine-salad-pairings-and-lamb-recipe/ Featured music on the show is "Summer Wine" by Shelley King https://www.shelleyking.com/ Wine Time with Peggy airs every 1st Wednesday at 4pm PT / 7pm ET. Learn more and see the playlist here: https://blendradioandtv.com/listing/peggy-fiandaca-ldv-winery/ Learn more about LDV Winery at https://ldvwinery.com/

It's all about Summer Wines, Summer Wine Pairings and Summer Recipes on this second episode of our new Big Blend Radio "Wine Time with Peggy" series featuring Peggy Fiandaca, who along with her winemaker husband Curt Lawrence Dunham, owns and operates LDV Winery in Arizona. Check out Peggy's Wine and Salad Pairing Tips plus Grilled Rack of Lamb recipe here: https://blendradioandtv.com/listing/summer-wine-salad-pairings-and-lamb-recipe/Featured music on the show is "Summer Wine" by Shelley King https://www.shelleyking.com/Wine Time with Peggy airs every 1st Wednesday at 4pm PT / 7pm ET. Learn more and see the playlist here: https://blendradioandtv.com/listing/peggy-fiandaca-ldv-winery/Learn more about LDV Winery at https://ldvwinery.com/

It's all about Summer Wines, Summer Wine Pairings and Summer Recipes on this second episode of our new Big Blend Radio "Wine Time with Peggy" series featuring Peggy Fiandaca, who along with her winemaker husband Curt Lawrence Dunham, owns and operates LDV Winery in Arizona. Check out Peggy's Wine and Salad Pairing Tips plus Grilled Rack of Lamb recipe here: https://blendradioandtv.com/listing/summer-wine-salad-pairings-and-lamb-recipe/ Featured music on the show is "Summer Wine" by Shelley King https://www.shelleyking.com/ Wine Time with Peggy airs every 1st Wednesday at 4pm PT / 7pm ET. Learn more and see the playlist here: https://blendradioandtv.com/listing/peggy-fiandaca-ldv-winery/ Learn more about LDV Winery at https://ldvwinery.com/

Listen along as Food52's Director of Content, Brinda Ayer, cooks her way through Monifa Dayo's recipe from Black Food which makes some seriously genius swaps to turn a forgettable cookout extra into a boom-wham-pow side that steals the show.Referenced in this episodeThe Best Potato Salad Ever recipeBlack Food: Stories, Art, and Recipes from Across the African Diaspora   Have a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Happy Memorial Day! Join Maria for a wealth of great Memorial Day and Summer Recipes! Joining Maria today is Martin Pamensky - CEO/founder of Simply Delish joins Maria to discuss healthy snacking and foods! Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com ----- Intro music: "A Quick Coffee" by Borrtex - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ Outro music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ --- Send in a voice message: https://anchor.fm/maria-liberati/message Support this podcast: https://anchor.fm/maria-liberati/support

4 Summer Recipes to check out for 2022: easy Italian recipes that make the most of great summer ingredients. And that's not all: There's a round-up of more easy summer recipes, Summer pasta recipes to check out, and Great summer desserts. AND stay tuned for my Top 10 Summer Recipe e-book for 2022 – free only for my newsletter subscribers! Head to the Flavor of Italy website for all the details!

Referenced in this episode Diana Yen's Strawberry Rose SmoothieAnita Shepherd's InstagramAnita's Coconut YogurtGenius-Hunter Extra CreditStrawberry SorbetStrawberry ShortcakesHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Today is another blog sharing with you some of my signature wedding cocktails for every season. Plus, these are all from real life couples weddings that can attest to these crowd pleasing beverages…EPISODE [65] HIGHLIGHTS:  Signature CocktailsTo fast-forward to a specific part of the podcast episode, check out the timestamps below: Life update! [06:15]What makes a cocktail seasonal? [10:11]Personalized Spring Cocktails [11:32]Summer Recipes [14:02]Fall Recipes [16:02]Winter Recipes [18:44]Episode Wrap up! [21:41]Review of the Day [23:52]Thank you to our podcast sponsors! LoveStream - Get 10% off ANY virtual wedding package with my code Ask10!Visit the ASK THE PLANNER Wedding Planning Templates Shop Planner's Playbook - Use my unique link so you can skip the waitlist and join ANY TIME! 

This segment discusses the bounty of nature's healing herbs & plants during the warm summer months. There are a plethora of herbs that are optimal during the summer months that can serve as remedies. This a perfect time to stock up for the winter months. We also share some simple recipes that are renowned for curing anything from coughs, migraines, stomach aches, and more. 

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Danielle starts listing them at 2:08) before starting the episode.Corn Grits with Wild Mushrooms & Jammy EggsServes 44 to 8 large eggs, depending on how hungry you are2 fresh corn cobs3 tablespoons unsalted butter, divided1/2 small yellow onion, finely chopped1/4 cup diced roasted hatch chiles1 teaspoon coarse sea salt, plus more to taste1 cup medium-ground grits or polenta (not instant)1/4 cup crumbled feta cheese (loosely packed)1 pound wild mushrooms, such as chanterelles, lobster, or oyster, cleaned well and dried1 tablespoon neutral oil2 cloves garlic, minced1/2 teaspoon dried oregano1/4 teaspoon ground cuminJuice of half a lime1 handful chopped cilantro leaves or chives, to garnishSoft Boil the eggs: Bring a pot of water to a rolling boil and carefully ladle in each egg. Set a timer for 6:45 seconds for the perfect, soft-boiled egg. As soon as the timer goes off, transfer the eggs to an ice bath. Once cool enough to handle, carefully peel each egg. Set aside. This step can be made up to two days in advance.Make the grits: Use the larger holes on a box grater and grate the corn. Do this inside of a large bowl to catch all of the liquid juices that come out. Set aside.Heat butter or oil in a medium sized saucepan. Once hot, sauté the yellow onion until soft and lightly golden in color, 3 to 5 minutes.Pour in 3 cups of water and stir the pan to release any browned bits at the bottom. Stir in the diced hatch chiles, grated corn, sea salt, and grits. Bring the liquid to a simmer, then reduce the heat to the lowest and cook until thickened about 15 minutes. Be sure to stir occasionally to keep the grits smooth. In the last few minutes of cooking, stir in the feta cheese and season to taste.Make the mushrooms: Brush the mushrooms clean or wipe with a slightly damp towel. Do not wash under running water unless the mushrooms are gritty. If they are wet, be sure to let them air dry for a couple hours before cooking.Heat a large saute pan over medium-high heat. Add oil and once hot, spread the mushrooms across the pan. Once they're down, leave them down and let them properly brown. After a few minutes, give the pan a hard shake to release them from the bottom of the pan. Add the remaining 2 tablespoons butter, stir to combine, and cook for another 3 minutes.Stir in the garlic, cumin, and oregano and cook for another 1 to 2 minutes. When the garlic is soft and golden, turn off the heat and squeeze half a lime into the pan. Season with salt and pepper to taste.To serve: Spoon the sweet corn grits into a large bowl and top with the browned mushrooms. Top with a soft-boiled egg (or two!), plus a sprinkle of chives or fresh chopped cilantro.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Danielle starts listing them at 2:08) before starting the episode.Corn Grits with Wild Mushrooms & Jammy EggsServes 44 to 8 large eggs, depending on how hungry you are2 fresh corn cobs3 tablespoons unsalted butter, divided1/2 small yellow onion, finely chopped1/4 cup diced roasted hatch chiles1 teaspoon coarse sea salt, plus more to taste1 cup medium-ground grits or polenta (not instant)1/4 cup crumbled feta cheese (loosely packed)1 pound wild mushrooms, such as chanterelles, lobster, or oyster, cleaned well and dried1 tablespoon neutral oil2 cloves garlic, minced1/2 teaspoon dried oregano1/4 teaspoon ground cuminJuice of half a lime1 handful chopped cilantro leaves or chives, to garnishSoft Boil the eggs: Bring a pot of water to a rolling boil and carefully ladle in each egg. Set a timer for 6:45 seconds for the perfect, soft-boiled egg. As soon as the timer goes off, transfer the eggs to an ice bath. Once cool enough to handle, carefully peel each egg. Set aside. This step can be made up to two days in advance.Make the grits: Use the larger holes on a box grater and grate the corn. Do this inside of a large bowl to catch all of the liquid juices that come out. Set aside.Heat butter or oil in a medium sized saucepan. Once hot, sauté the yellow onion until soft and lightly golden in color, 3 to 5 minutes.Pour in 3 cups of water and stir the pan to release any browned bits at the bottom. Stir in the diced hatch chiles, grated corn, sea salt, and grits. Bring the liquid to a simmer, then reduce the heat to the lowest and cook until thickened about 15 minutes. Be sure to stir occasionally to keep the grits smooth. In the last few minutes of cooking, stir in the feta cheese and season to taste.Make the mushrooms: Brush the mushrooms clean or wipe with a slightly damp towel. Do not wash under running water unless the mushrooms are gritty. If they are wet, be sure to let them air dry for a couple hours before cooking.Heat a large saute pan over medium-high heat. Add oil and once hot, spread the mushrooms across the pan. Once they're down, leave them down and let them properly brown. After a few minutes, give the pan a hard shake to release them from the bottom of the pan. Add the remaining 2 tablespoons butter, stir to combine, and cook for another 3 minutes.Stir in the garlic, cumin, and oregano and cook for another 1 to 2 minutes. When the garlic is soft and golden, turn off the heat and squeeze half a lime into the pan. Season with salt and pepper to taste.To serve: Spoon the sweet corn grits into a large bowl and top with the browned mushrooms. Top with a soft-boiled egg (or two!), plus a sprinkle of chives or fresh chopped cilantro.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Danielle starts listing them at 2:08) before starting the episode.Corn Grits with Wild Mushrooms & Jammy EggsServes 44 to 8 large eggs, depending on how hungry you are2 fresh corn cobs3 tablespoons unsalted butter, divided1/2 small yellow onion, finely chopped1/4 cup diced roasted hatch chiles1 teaspoon coarse sea salt, plus more to taste1 cup medium-ground grits or polenta (not instant)1/4 cup crumbled feta cheese (loosely packed)1 pound wild mushrooms, such as chanterelles, lobster, or oyster, cleaned well and dried1 tablespoon neutral oil2 cloves garlic, minced1/2 teaspoon dried oregano1/4 teaspoon ground cuminJuice of half a lime1 handful chopped cilantro leaves or chives, to garnishSoft Boil the eggs: Bring a pot of water to a rolling boil and carefully ladle in each egg. Set a timer for 6:45 seconds for the perfect, soft-boiled egg. As soon as the timer goes off, transfer the eggs to an ice bath. Once cool enough to handle, carefully peel each egg. Set aside. This step can be made up to two days in advance.Make the grits: Use the larger holes on a box grater and grate the corn. Do this inside of a large bowl to catch all of the liquid juices that come out. Set aside.Heat butter or oil in a medium sized saucepan. Once hot, sauté the yellow onion until soft and lightly golden in color, 3 to 5 minutes.Pour in 3 cups of water and stir the pan to release any browned bits at the bottom. Stir in the diced hatch chiles, grated corn, sea salt, and grits. Bring the liquid to a simmer, then reduce the heat to the lowest and cook until thickened about 15 minutes. Be sure to stir occasionally to keep the grits smooth. In the last few minutes of cooking, stir in the feta cheese and season to taste.Make the mushrooms: Brush the mushrooms clean or wipe with a slightly damp towel. Do not wash under running water unless the mushrooms are gritty. If they are wet, be sure to let them air dry for a couple hours before cooking.Heat a large saute pan over medium-high heat. Add oil and once hot, spread the mushrooms across the pan. Once they're down, leave them down and let them properly brown. After a few minutes, give the pan a hard shake to release them from the bottom of the pan. Add the remaining 2 tablespoons butter, stir to combine, and cook for another 3 minutes.Stir in the garlic, cumin, and oregano and cook for another 1 to 2 minutes. When the garlic is soft and golden, turn off the heat and squeeze half a lime into the pan. Season with salt and pepper to taste.To serve: Spoon the sweet corn grits into a large bowl and top with the browned mushrooms. Top with a soft-boiled egg (or two!), plus a sprinkle of chives or fresh chopped cilantro.

Today we are talking about all summer recipes and answering your questions just in time for the 4th of July weekend!!

In the second episode of the summer series, the moms share their favorite meals to make and eat during the summer. Nothing too hot or too heavy to enjoy outdoors. Plenty of fruit, veggies, and cool drinks. What do you like to enjoy in the hot weather? This episode is sponsored by Simply Earth. Be sure to follow Because Mom Said So on Instagram, Twitter, and Facebook!

This episode is also available as a blog post: http://janeammeson.blog/2021/05/29/celebrity-caterer-andrea-correale-shares-summer-recipes/ --- Send in a voice message: https://anchor.fm/jane-ammeson/message Support this podcast: https://anchor.fm/jane-ammeson/support

Twitter:  https://twitter.com/VeganornotPodInstagram:  https://www.instagram.com/veganornotpod/Tumblr:  https://www.tumblr.com/blog/veganornotpodFacebook:  https://www.facebook.com/VeganOrNotPodTikTok:  https://www.tiktok.com/@veganornotpod?lang=en

We’re just about ready to head into September so it’s time to share a Roundup of Favorite Easy Summer Recipes that you can hang on to and use once summer rolls around again! Michele Di Pietro from Mangia with Michele and I talked about all our favorite easy summer recipes in this week’s episode. What we look for in a summer recipe is something quick, with minimal time in the kitchen and recipes that use all of summer’s fabulous produce. You'll find the recipes, links and photos in this week's show notes on the Flavor of Italy website.

In this episode Kati Falzone show us how to use essential oils in cooking. She'll let you know the biggest things to remember when you're cooking with essential oils and she'll also share some of her favorite summer recipes.

Join us as we meet with our girlfriends for laughter, drinks, and summer recipes. We share recipes for a fruity summer salsa, easy orange chicken, grill-friendly eats, and two delicious margaritas!

Join Maria as she discusses the incredible Sorrento Lemon, and shares several summer-fun, staycation-friendly recipes! Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com ----- Intro music: "A Quick Coffee" by Borrtex - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ Outro music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ --- Send in a voice message: https://anchor.fm/maria-liberati/message Support this podcast: https://anchor.fm/maria-liberati/support

Faith and the gang invent a Shrimp Cocktail Bloody Mary using two local mixes, sip on a rosé and a white wine from France, and share family recipes from Add a Pinch blogger Robyn Stone’s cookbook. Think: Southern classics lightened up—summery Citrus Shrimp, Lemon Meringue Pie with Mile-High Meringue, and a divine Georgia Peach Crisp. Plus, the gang gives shout-outs to locals making good food (and handy kitchen gadgets). We tell you where to eat in Mystic (ah, the views right now!), and Faith describes the best baba ganoush on the East Coast. This show originally aired in 2017. Support the show: https://foodschmooze.org/donate/

Sara Correnti, MS RD LD, Manager of Health and Welfare Member Wellness Products for Concordia Plan Services, joins Andy and Sarah to talk about what makes a great summer recipe, staples to keep on hand during the summer, and favorite summer recipes. Follow these links to find the recipes mentioned in this episode: acouplecooks.com/watermelon-salad-with-feta-cucumber eatyourselfskinny.com/sweet-potato-black-bean-quinoa-bake

Summer is nearly here and we want to spend less time in the kitchen and more time playing outside. In this episode we share our fast, favorite and family-friendly cooking ideas. Perhaps you find cooking to be grounding and a way to creatively express yourself? Or maybe meal planning and prep feels daunting. Looking for ways to get the entire family involved? Listen in. As a bonus, we've compiled our favorite fast summer recipes exclusively for our listeners. Just click the link below and presto! . . . recipes will appear in your inbox. Lexie and Michelle's top 3 recipes (6 total): https://mailchi.mp/80d1781383c2/deep-breath Be sure to follow Deep Breath on your favorite Podcast platform to receive notification when our weekly episode has dropped. Follow us at Instagram: deepbreath54321

Your listening to the sporting Life podcast brought to you by the Outdoor Group Inc. a passionate sporting life Company for the passionate sporting life enthusiast. Please visit www.theoutdoorgroupinc.commy daily shows bring you the best celebrity entertainment and all things hunting and fishing.Hi Im Bob Svetich. Please join me and my co-host    right after this beautiful rendition of "God Bless America" by Daniel Rodriguez right here on the Sporting Life Podcast.(Singing) God bless America Land that I love stand beside her and guide her through the night with with a light from above from the mountain to the prairie to the ocean white with foam God Bless America my home sweet homeGod bless America our home sweet home.(End Singing)God Bless America and God bless all of you. We are bring to you the best celebrity entertainment and the best in hunting and fishing everyday at 7:00am.Well that wraps it up for today, but before I put out the campfire I want to remind you all that you can find us at Apple Podcasts, Google Podcast, Stitcher, Spotify, Alexa, And iHeart Raidio. And Please SUBSCRIBE.Tune in tomorrow, I'm your host Bob Svetich saying thanks for listening and please remember to always be a good steward of our land and water. 

Hungry? If not, then you just might be after this episode. We dive into our top 3 recipes that we LOVE!!!Manicotti, Pasta salad (with bacon), Tacos, Vegan Tacos, Grilled chicken Caesar salad, Potato Casserole, and a couple yummy desserts. . . Mouth watering yet??If you want these recipes, head on over to our website: www.chronicmomsclub.wixsite.com/chronicmomsclubDon't forget to like, subscribe, share, and review. Follow us on Instagram:@chronic_moms_club@davidfightslymphomaAlso at www.linktr.ee/chronicmomsclubProducts: www.linktr.ee/ilenabickley

This week, we invent a Shrimp Cocktail Bloody Mary with two local mixes, sip on a rose and a white wine from France, and share family recipes from Add a Pinch blogger Robyn Stone’s cookbook. Think: Southern classics lightened up—summery Citrus Shrimp, Lemon Meringue Pie with Mile-High Meringue, and a divine Georgia Peach Crisp. Plus, the gang gives shout-outs to locals making good food (and handy kitchen gadgets). We tell you where to eat in Mystic (ah, the views right now!), and Faith describes the best baba ganoush on the East Coast. Support the show.

CUCUMBER QUINOA SALAD This Cucumber Quinoa Salad is made with lots of fresh basil and feta, tossed with a simple lemon vinaigrette, and it's SO fresh and delicious! INGREDIENTS: CUCUMBER QUINOA SALAD INGREDIENTS: 1 English cucumber, diced 2 cups chilled* cooked quinoa (see this tutorial for how to cook quinoa) 1/2 cup diced red onion 1/2 cup crumbled feta cheese 1/3 cup julienned or roughly-chopped fresh basil leaves 1 batch Lemony Italian vinaigrette (see below) LEMONY ITALIAN VINAIGRETTE INGREDIENTS: 1/4 cup olive oil 2 tablespoons apple cider vinegar or red wine vinegar 1 tablespoon fresh lemon juice 1/2 teaspoon Italian seasoning, homemade or store-bought pinch of salt and black pepper DIRECTIONS: TO MAKE THE CUCUMBER QUINOA SALAD: Toss all ingredients together until combined. Serve immediately. TO MAKE THE LEMONY ITALIAN VINAIGRETTE: Whisk all ingredients together in a small bowl until combined. *If you add hot quinoa fresh out of the pan, it will melt the cheese and wilt the basil a bit in this recipe. So I recommend cooking it beforehand and letting it chill in the refrigerator before making the salad. Or, if you need to cook it immediately beforehand, just spread the cooked quinoa out in a thin layer on a baking sheet and pop it in the freezer for 15-20 minutes. That will help it cool down nice and quickly! **Cook time does not include the time needed to prepare the quinoa. See this post for instructions on how to cook quinoa. Greek Salmon INGREDIENTS FOR TOPPING 1/4 c. extra-virgin olive oil Juice of 2 lemons 1 clove garlic, minced 1 tsp. dried oregano 1/2 tsp. red pepper flakes Freshly ground black pepper 1 c. cubed feta 1 c. quartered tomatoes or halved cherry tomatoes 1/4 c. sliced kalamata olives 1/4 c. chopped Persian cucumbers 1/4 chopped red onion 2 tbsp. freshly chopped dill FOR SALMON 1 lemon, thinly sliced 1 small red onion, sliced 4 (12-oz.) salmon fillets, patted dry with paper towels Kosher salt Freshly ground black pepper DIRECTIONS Preheat oven to 375°. Marinate feta: In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, and red pepper flakes. Season with pepper and add feta, tossing to coat. Cover and refrigerate for about 10 minutes while preparing other ingredients. Roast fish: Scatter the sliced lemon and red onion at the bottom of a large baking dish. Add salmon fillets, skin side down, to baking dish. Season with salt and pepper and bake until opaque and flaky, 18 to 20 minutes. Meanwhile, make topping: Into the bowl with feta, add tomatoes, olives, cucumbers, chopped red onion, and dill. Fold gently to combine. To serve Plate salmon with lemon and red onion slices and top with feta mixture. MEAL PREP for SUMMER | light & fresh recipes + PDF guide Downshiftology My summer meal prep is finally here! Create an endless supply of healthy meal prep recipes throughout the summer with this new meal prep plan. Today I'm showing you how to turn 10 ingredients into delicious smoothies, vibrant salads, and satiating snacks. All of the meal prep ideas are light, fresh, hydrating and delicious! BONUS: Because of your amazing comments and feedback on my meal prep series I created a PDF guide of this summer meal prep plan. You can download it here: https://mailchi.mp/downshiftology/mea... PS - As a reminder, all healthy recipes and meal prep on my channel and website are always gluten-free. For the FULL blog post and recipe links: https://bit.ly/2nR9oZi Thanks for watching! Make sure to subscribe for more videos: http://bit.ly/2afhftX PRODUCTS MENTIONED SANGRIA CHICKEN RECIPE INGREDIENTS FOR THE SANGRIA BUTTER SAUCE: 1 cup dry or semi-dry white wine (wine that one would drink) 1 tablespoon freshly squeezed lemon juice 1 tablespoon freshly squeezed orange juice 1 teaspoon freshly grated orange zest 3 tablespoons Chambord liqueur ½ cup heavy cream pinch of fine sea salt or kosher salt ½ cup unsalted butter diced FOR THE MARINATED CHICKEN: ¼ cup freshly chopped parsle --- Send in a voice message: https://anchor.fm/roger-keyserling/message Support this podcast: https://anchor.fm/roger-keyserling/support

In this mini-episode, Christy and Eva discuss two summer recipes to try out as we enter this new season!

Join Nancy J. Reid and Lisa D. Smith, the mother-daughter travel team and publishers of Big Blend Radio & TV Magazine and Parks & Travel Magazine, for Big Blend Radio’s Happy Hour show airing live online from the Historic Coronado Motor Hotel in Yuma, Arizona. On This Episode: - Summer Recipes - Ruth Milstein, author of the Gourmand award-winning recipe book “Cooking with Love: Ventures Into the New Israeli Cuisine” shares her recipe for Spinach-Chicken Salad with Apples and Nectarine. Hear the song "Nectarine" by Makana. See the recipe featured on BlendRadioandTV.com  - Jeffrey Halford & The Healers Band - Jeffrey Halford discusses the band’s ninth album “West Towards South” that showcases their organic fusion of folk, rock, country and blues. The Healers comprise of Adam Rossi and Bill MacBeath, and guest stars Mark Karan and Tom Heyman. Thanks to Spontuneous 'The Song Game' for sponsoring this show!

In the episode I speak with Dr. Conor ward about spine health and the five pillars of modern health. Highly interesting discussion. Chef Raymond McCardle winner of the Great British Menu & Hugh McGivern Chef to the King of jordan talk simple delicious summer recipes to impress your guests.

This week, we invent a Shrimp Cocktail Bloody Mary with two local mixes, sip on a rosé and a white wine from France, and share family recipes from Add a Pinch blogger Robyn Stone’s new cookbook. Think: Southern classics lightened up—summery Citrus Shrimp, Lemon Meringue Pie with Mile-High Meringue, and a divine Georgia Peach Crisp. Plus, the gang gives shout-outs to locals making good food (and handy kitchen gadgets). We tell you where to eat in Mystic (ah, the views right now!), and Faith describes the best baba ganoush on the East Coast.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Time to harvest for now or later! The post Summer Recipes appeared first on Gardenerd.

Give salads a boost with this crisp and fresh ingredient.

Give salads a boost with this crisp and fresh ingredient.

Today award-winning television host, popular plant-based cookbook author and vegan chef Laura Theodore, the Jazzy Vegetarian welcomes the Simple Daily Recipes founder, Jill McKeever to talk about tips for cooking and serving the veggies and fruits of late summer! Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites, Laura Theodore’s newest cookbook, is now available wherever fine books are sold along with her popular book: Jazzy Vegetarian, Lively Vegan Cuisine That’s Easy and Delicious. Watch Jazzy Vegetarian on the CREATE Channel all across the country. After watching the life-changing documentary, "Forks Over Knives," Jill decided she didn’t want to grow old with poor health and living on prescription medications, so she he adopted a whole food, plant-based diet, dropped 30 pounds and gained energy. With her new, lifestyle, McKeever started a YouTube channel for recipe makeovers. Her newest venture is Whole Food Plant Geek, which includes interviews from plant-based nutrition experts and nationally known chefs to gain more insight on the benefits of eating plant-based. 

On our 290th episode,and this 2nd day of Summer we will do a show on Summer foods and BBQ and Grilling. Summer foods are delicious and taste great. Some Summer foods such as watermelon, strawberry, burgers, and grilled foods are just downright awesome!  Chef Alex will be playing the awesome show from last year about summer foods, then Chef Alex will be talking about BBQING and Grilling, and then Chef Alex will share some great recipes including grilled pork chops with strawberry sauce, red velvet ice cream, and more! Feel free to call in at 646-716-6458 dial 1 to ask any questions! 290 episodes, ONLY 10 MORE UNTIL OUR 300TH EPISODE! DON'T MISS OUR 300TH EPISODE LIVE SATURDAY  August  2, 2014 8 PM EST!    

Every year 4 million Canadians get food poisoning. How to lower the risks of food poisoning so you can enjoy your barbeque this season.

Every year 4 million Canadians get food poisoning. How to lower the risks of food poisoning so you can enjoy your barbeque this season.

What to buy at the grocery store to make nutritious and delicious meals.

What to buy at the grocery store to make nutritious and delicious meals.

Looking to satisfy your sweet tooth without packing on the pounds this summer? Grapes give the perfect touch to any meal or snack. For refreshing twists on your favourite summer recipes, try adding grapes! Healthy, delicious, and easy; they’ll be your go-to ingredient for any dish.

Looking to satisfy your sweet tooth without packing on the pounds this summer? Grapes give the perfect touch to any meal or snack. For refreshing twists on your favourite summer recipes, try adding grapes! Healthy, delicious, and easy; they’ll be your go-to ingredient for any dish.

Join us for our very fun series "Diva's Nation."   On today's show we will be disussing, hair, hair and more hair! Also, why so many black women have gone natural and are staying natural.   We will also touch on, the business of "self" and how its important to truly take care of who you are.   Plus, what we're reading and a great recipe to have while relaxing this summer!   All that and more right here on Diva's Nation.   Stay tuned and keep it locked.

Today Laura Theodore, the Jazzy Vegetarian welcomes Ruby Roth to talk about her new book, Vegan Is Love. Ruby Roth is an author-illustrator and activist living in Los Angeles. A vegan since 2003, she was teaching art in an after-school program when the children’s interest in healthy foods and veganism first inspired her to write her first book in 2009. Featured on CNN, FOX, NBC's Today Show, and other major media outlets,  Roth has received international attention for her sensitive, yet frank advocacy of a vegan diet and lifestyle. Complementing her degrees in art and American Studies, she has researched animal agriculture, health, nutrition, and the benefits of a plant-based diet for nearly a decade.  As a vegan consultant and speaker, Roth offers presentations such as "The Transformative Power of Veganism" and "A New Generation: Teaching Kids to Love Deeply, Think Critically, and Act Responsibly." Join us on the Jazzy Vegetarian Cruise! NEWSFLASH:Season 2 of Jazzy Vegetarian launches nationally via public television stations starting July 1, 2012 (check your local listings) and features 13 half-hour episodes serving up mouthwatering, vegan menus for anybody looking for delicious, nutritious food. Each show features Dr. Pam Popper of Forks Over Knives! From  “Rockin’ Moroccan Stew” to “Chocolate Mousse Ginger Pie,” this season ROCKS!

  Host Laura Theodore, the Jazzy Vegetarian,  chats with Jana Herzen, founder and president of Motema Music, an award-winning record label based in Harlem, New York. We’ll talk about hot music and simple vegan recipes for summer. Jana's own musical escapades include writing songs in Bali, jamming with aboriginal tribesmen around campfires in Outback Australia, recording in Africa and Paris with Afro-Pop stars, recording with members of the Carlos Santana band, and performing at an official state gala for Nelson Mandela in Paris. The songs of her CD, Soup’s On Fire travel through exotic far-reaching musical territories while never straying far from the heart.  A self-described groove musician, Jana plays acoustic and electric guitars, bass, kalimba, “dub” didjeridu and assorted percussion instruments.   She has performed at clubs and events around the U.S.as well as abroad in England, France, Italy, Japan, Zaire, Bali, Australia and Ecuador. In 2003, Jana founded the Motema label which has been much in the press for it's award-winning Jazz artists.  The current roster includes NEA Jazz Master Randy Weston, NAACP Nominee Geri Allen, bass legend Rufus Reid, pianists Monty Alexander, Lynne Arriale, and many more.  For more information, please visit http://motema.com

Susan displays the easiest methods for working with phyllo dough