December Poll: How Healthy Does Your Family Eat?

I admit that I used to eat pretty much whatever I wanted. I've always led a pretty active lifestyle. I played sports in high school and college and have held jobs that required a decent amount of walking, lifting or other physical activity. But when my first child was born, I wanted the baby weight gone and I wanted it gone yesterday, if you know what I mean. In addition, once we introduced solid foods, I wanted to be sure that I fed my baby the healthiest foods available. I started reading food labels and cutting unhealthy choices out of our diets.

That baby turned three a couple of months ago and his sister is about to turn one. I've maintained my label reading and nutrition and nutrition science have become a personal interest. I credit my interest in nutrition for an easier recovery period.

One of my favorite magazines has an occasional feature where a registered dietitian goes shopping with families and critiques their choices, then helps them make better choices for those areas they fall short on.

I think my family would do well. We eat a lot of fresh and frozen produce, avoid white flour and trans-fats, buy organic when we can and watch the sugar and salt contents of our meals. We use a lot of low-fat or fat-free products and eat lean meat and fish, and well as vegetarian meals once or twice a week. However, I have a pretty hefty diet soda habit that I'm working on quitting and I have a bit of a sweet tooth. My husband has the willpower to eat a handful of chips and put the bag back, but I don't. To get around the temptation, I buy chips in flavors that I don't like, and I try to buy treats that give me more bang for the calories. Strawberries with a squirt of fat-free whipped cream, for example, instead of a candy bar. And although I read a lot about nutrition and try new foods often, the amount of information out there is staggering, so it can be hard to remember all those facts when I'm grocery shopping with two little kids.

If a dietitian went shopping with you, how do you think you would do? Overall, how healthy does your family eat? What are your downfalls?

October/November Poll Round Up: Time Spent Cooking

Sixty of you voted in our last poll! Thanks for your participation!

The poll was about how long you take on a typical night to cook dinner. Many moms don't have hours to spend in the kitchen cooking from scratch, but many convenience items are too high in fat or salt. 65% of voters spend 30-60 minutes cooking dinner. This is also the category I fall into, although I tend to prefer meals that require little active preparation. I also store shredded cheese and prechopped peppers and onions in my freezer for those nights when I don't have a lot of time. 15% of you spend more than an hour, another 15% spend 15-30 minutes cooking and just 3 voters chose the 'less than 15 minutes' option.

My co-blogger Jen says, "I spend about 30-45 minutes usually. Sometimes as little as ten. I always try to cook extra chicken, then I refrigerate it to use in a casserole later in the week. That cuts down on cooking time. Same thing with rice, cook extra and your casserole is easier tomorrow.I glance over my meal plan to be most efficient. I start thawing meat in the microwave while I clean the kitchen (I cook faster in a clean kitchen). Cook noodles while grating cheese/cutting veggies, etc. I never do just one thing at a time, and I recruit [my husband] and the kids to do whatever they can."

Jen38 says, "I love my crock pot. After my DH complained that the roasts weren't big enough, I bought the 8 quart Kitchen Aid Deluxe Model! I usually spend 20 - 30 minutes cooking for the dinner meal. I always try to make extra for lunch the next day. Rarely do we have leftovers anymore!"

Kelly says, " My husband is often away for work, and I work full time, so I rely a lot on convenience type food. Not really the healthiest stuff, but it comes together quick and that is what I need. I probably spend less than 15 minutes a night cooking dinner." Be sure to check out this post on healthy convenience products, Kelly, and thanks for stopping by!

Don't forget to vote in our next poll and look for a round up next month!

Try Something New: Panko

What Is Panko?
Panko are Japanese bread crumbs. They are flakier and coarser that traditional bread crumbs, making them perfect for coatings and toppings.

Why Should I Try It?
The panko crumb has more surface area than traditional bread crumbs, so they get crispier and stay that way longer. Panko crumbs are generally not used as filler in meatloaf or meatballs.

What Are The Health Benefits?
Pan-frying foods when using panko means you can use less oil, and when using it as a casserole topper, you can use less butter.

Where Do I Buy Panko?
Panko is available at Asian markets, but is also available in the international section of many chain grocery stores.

Recipes
Chive Crab Cakes
Peanut Crusted Chicken
Coconut Shrimp

Spotlight On Produce: Cranberries

Halloween is over, officially kicking off the holiday season. You know what comes next...family dinners! Thanksgiving! Christmas! Feasts!

It's the best time of year to buy fresh cranberries, just in time to turn them into breads and sauces for the holidays.

Cranberries are a cousin of the blueberry. Bright red with a tart flavor, cranberries grow wild on shrubs, and on vines when cultivated. American cranberries are larger than the European variety.

A nutritional powerhouse, the cranberry has long been valued to treat and prevent urinary tract infections. More recent research indicates that cranberries are an invaluable asset in promoting gastrointestinal health, have positive effects on cholesterol, prevent formation of kidney stones and may prevent cancer. They are also high in Vitamin C and dietary fiber.

The peak growing season for cranberries is October through December. Dried or frozen berries are available through out the year. When buying fresh cranberries, look for firm fruit with a bright, uniform color. The best berries will have the brightest hue. Fresh cranberries can be stored in the refrigerator for several months, and once frozen, will keep for several years. Once thawed, the berries will be soft and should be used immediately.

Use cranberries in fruit salads. Balance the tartness of the berries by combining with sweet fruits. Replace the vinegar in salad dressings with a handful of cranberries. Replace raisins in breads and muffins with dried cranberries, and be sure to enjoy that Thanksgiving staple, cranberry sauce!

What are some of your favorite ways to cook with cranberries?

Poll Round-Up: Eating As A Family

Our September/October Poll was about eating meals as a family. Thirty-four of you voted, with 44% voting for 'every night' and 47% voting for 4-5 times per week.

These days, it seems everyone is busy, so setting aside time to spend together as a family can be difficult. Since everyone needs to eat, mealtime is a great way to make sure you're getting that quality time with your spouse and kids before everyone rushes off to activities and jobs.

Contributor Jen says, "We eat dinner together every night. Since [my husband's] schedule is such that he can't always be with us because of travel, the kids and I still do. We also eat lunches and breakfasts together. When [my husband] leaves to get on a plane at dinner time, I fix a big lunch as our "dinner" for the day, so we still get to enjoy a nice meal together before he leaves."

Reader Lisa says, "I love the family dinner. The kids and I eat together most nights. If my hubby can be home, we all eat together, but he has a long commute and we never know when he will show. I just had one enter high school, though, and you never know with sports what will change. The goal is to eat together as much as possible."

Debbie says, "We will have Daddy on speakerphone if he can't be with us. Sometimes we will have a quick snack dinner with finger foods to eat quickly and more relaxed. Otherwise we always have family night on Friday and work very hard at making sure we don't book anything that night."

Erin says, "Even when [my son] refuses to eat his dinner, we still make him sit at the table with us while we eat. Its the one thing I insist on doing as a family as much as we possibly can."

Thanks for the ideas ladies! Be sure to vote in our new poll and check back next month for the results.

Spotlight On Produce: Apples

If there is one sure sign that fall is here, it's the scent of baking apples. When I was a kid, my family used to camp in the mountains and stop for homegrown apples on the way home. The smell of crockpot applesauce is one of the strongest scent memories of my childhood, and now that I'm grown, I make my own applesauce every fall.

Apples are a white-fleshed fruit with red, yellow or green skin and a crisp texture. Apples range in taste from sweet to tart, depending on the variety. The apple is a member of the rose family.

Apples are an excellent source of both soluble and insoluble fiber, as well as antioxidants and Vitamin C. Apples contain fructose, a natural simple sugar, that helps stabilize blood sugar.

Apples are in season in the northern hemisphere from late summer to early winter, but are available year round due to importing fresh fruit or cold storage. Try adding diced apples to fruit salads or dipping raw apple slices in caramel sauce for a sweet treat. Add apples to breads and muffins, or pair apples with cheese for a European-style dessert. Bake an All-American apple pie, or use applesauce to replace most of the oil in baked goods for a healthy alternative.

When selecting apples, look for rich, vibrant color and firm flesh. Pass on apples that are soft, those that have broken skin or those with bruises. Whether you choose sweet or tart apples is up to your personal preference, but tart apples, such as Granny Smith, retain their texture the best when cooked.

What are some of your favorite ways to cook with apples?

Spotlight On Produce: Leeks

Since I live in a large city and have several grocery stores to choose from, the chains tend to try and outdo each other with what they can offer, as to draw customers away from that other store. One store always has a hot dog and soda stand operating out front; another boasts a coffee shop, a bank and a dry cleaner inside. Most of the extras aren't thing I care about, but I have benefited from the expanded organic choices and a better variety of produce. One of my personal goals for this year was to try new foods, so this week I chose leeks.

Leeks are a root vegetable related to onions, shallots and scallions. In appearance, they look like overgrown scallions, with a small, white bulb and green leaves. In taste, they are sweeter and milder than onions, so they are perfect for adding a subtle taste to recipes without overwhelming the other flavors.

Leeks are a very good source of manganese and a good source of vitamin C, iron, folate and vitamin B6. Leeks have been shown to reduce bad cholesterol and improve good cholesterol.

When buying leeks, look for firm, white bulbs with straight, dark green leaves. and straight with dark green leaves and white necks. Leeks are available throughout the year, although they are in greater supply from the fall through the early part of spring. Fresh leeks will keep in the refrigerator for one to two weeks. Cooked leeks are highly perishable and should be consumed within a day or two.

Try sauteing chopped leeks in garlic and oil for a healthy side dish. Chop them and add to soups and stews and omelets for extra flavor.

What are some of your favorite ways to cook with leeks?

September Poll: Eating As A Family

My husband's work schedule allows us to eat as a family most nights. It's a luxury I know a lot of families don't have. Even if he's going to be late, I feed the kids, and then he and I sit down together to eat, or we all sit at the table and catch up while he enjoys his meal.

Once school starts back up and kids get involved in clubs and sports, it can be hard to sit down all together and have a meal.

Share with us. How often do you eat together? What are some of your tips for fitting in that special family time?

Leave us a comment, and of course, look for a poll round up at the end of the month!

August Poll Round Up: School Lunches

Our poll for August was all about school lunches. How healthy (or unhealthy) you find them, if you think they are priced reasonably, et cetera.

Fifteen of you voted and no one voted for "very happy." Five votes went to "somewhat happy," and the rest went to "not happy."

Reader Heather says, "I have five kids in school and am disgusted with school lunches. Many of the foods are pre-packaged junk food items (potato chips, rice krispy treats, etc.) or high carb (cinnamon rolls, pizza, corn dogs). Plus they allow the children to serve themselves so they don't have to put veggies on their plates. I once walked into the cafeteria and just saw sea of yellow foods on everyone's trays.I rarely let my kids buy lunches one because of how unhealthy they are and two because of the expense. If all of my children bought lunch every day it would cost me well over $125 a month. For much less I can offer healthy lunches made from home."

Contributor Jen mentioned that although schools are supposed to meet certain nutritional goals, the meals don't seem healthy at a glance.

A common complaint was the amount of time allotted for lunch and recess. In one county in my state, the lunch/recess period was shortened by 15 minutes. The lines for school lunch were so long, the kids didn't have time to eat leisurely and also enjoy outdoor time.

So what can you do? Write letters! Contact the school board or write to the school superintendent and let them know how you feel about the choices in the cafeteria. Does your child's school have vending machines where the students can access them? Lobby to have them removed. If all else fails, you always have the option to pack lunches for your kids. Get them involved in the process, take them shopping with you, to teach lessons about healthy eating. They might even discover a new favorite!

Thanks to all who participated in our August Poll!

Spotlight On Produce: Blueberries

One of my favorite seasonal fruits to eat is the blueberry, and I look forward to having them fresh in my cereal all year long. I also love blueberry muffins, or mixed with yogurt, or eaten plain.

Blueberries are the fruits of a shrub and are related to cranberries, as well as azalea, mountain laurel and rhododendron. Blueberries grow in clusters and range from pea-sized to marble-sized. They are deep in color, ranging from blue to maroon to purple-black. Blueberries are available frozen all year long, but are at their best during the growing season of May through October.

Blueberries are a nutritional powerhouse, fairly bursting with nutrients for very few calories. Blueberries are packed with antioxidants and are a good source of Vitamin C, manganese and dietary fiber.

When choosing blueberries, look for fruit with a bright, uniform hue. Shake the container; if the berries do not move freely, this may be an indication that they are soft and damaged or moldy. Avoid berries that appear dull in color or are soft and watery in texture. When purchasing frozen berries, shake the bag gently to ensure that the berries move freely and are not clumped together, which may suggest that they have been thawed and refrozen. Fresh blueberries can be stored in the refrigerator for up to a week. Don't wash the berries until right before you eat them, as washing and storing can remove the protective film on the surface of the fruit and speed spoilage.

What are some of your favorite ways to enjoy blueberries?

Saving Time and Money: Convenience Products

When people think of convenience items with respect to cooking and food, the general consensus is that convenient doesn't equal healthy. A lot of prepackaged foods are loaded with sugar, salt, fat, artificial coloring or additives that cancel out the quick and easy part. Lately though, I've been seeing more and more items in my local grocery store that don't live up to that junky reputation, and I've been experimenting with new foods.

As a mom to two small kids, I'm a big fan of anything that makes preparing meals quick while still maintaining a nutritious final product. While many convenience products cost more, sometimes the added cost is worth the time it saves you. If you watch your sales and use coupons, you can purchase groceries that will shave minutes off your food preparation for little to no extra money. The following list is just a sampling of some products that I love for their convenient nature.

• The Laughing Cow Mini Babybel Cheese: I bought these for the first time for a ten hour car trip and was not disappointed. The cheese is not processed and is wrapped in individual waxed portions, making them perfect for lunches or an on-the-go snack. I bought them on sale and used a coupon, and the final price was exactly the same I would have paid for a block of cheese, which would then need to be sliced and wrapped.
• Perdue Perfect Portions Boneless Skinless Chicken Breasts: There's no doubt about it, this item will cost you more than regularly packaged chicken breast, but again, if you wait for a sale and use a coupon, these individually wrapped chicken breasts can cost the same amount of money as meat that needs to be trimmed or separated. They're perfect for small families or single people, and come plain or seasoned with Italian spices, teriyaki flavor, or tomato and basil. They can be frozen, and baked without thawing them. I buy these every once in awhile when I can get the good price, and they come in handy because they can be cooked with very little effort. Toss a salad together and steam some vegetables while the chicken bakes, and dinner is ready in literally 15 minutes.
• Instant Rice: Nutritionally speaking, instant rice is the same as non-instant rice. We eat brown rice, which takes 45 minutes in the microwave if I use the regular version, so being able to have rice quickly is a huge plus for me. If I precook meat in my crockpot, I can throw a stirfry together in ten minutes if I also use instant rice.
• Canned Tomatoes: The store brand is almost always perfectly adequate, and this item is incredibly versatile. Buy the no-salt-added version to reduce the sodium in your diet, and if you are using canned tomatoes, also eliminate any additional salt a recipe calls for. Canned tomatoes can be used in soups, stews, sauces or chilis, in Spanish rice or in toppings for chicken. Buy them preseasoned or with chopped chilis also in the can.
• Bagged Salad: Money-wise, bagged salad will cost about twice as much as fresh lettuce. I never buy bagged lettuce, but I do occasionally buy bagged spinach because it has been vigorously prewashed and contains no grit. If you are pinched for time, bagged lettuce can help save you precious minutes in getting dinner on the table. Look for buy-one-get-one-free sales.
• Kashi Frozen Meals: Let's face it. Even the best of us have days when we just don't feel like cooking, or not enough time to cook a real dinner before rushing off to soccer practice or PTA meetings. Most frozen dinners are seriously lacking in the nutrition department, but I love Kashi's version. They don't contain enough calories for an entire meal, but are easily paired with salad or sliced fruit or baked potatoes or steamed vegetables. Compared to other brands, they are pricey, but you can get coupons for Kashi products through the website, and stock up when they go on sale.
• Birds Eye SteamFresh Frozen Vegetables: I usually steam my veggies in my Pampered Chef Microwave Steamer, but if I'm in a super hurry, I buy these assortments that steam right in the bag in the microwave. It's not worth the extra money to buy the individual vegetables, but my favorite is the Asian Medley, which is exactly right for that ten minute stirfry.

What about you? What treasures have you found in your grocery store that help make cooking dinner easier?

New For August: Polls

Starting this month, be sure to participate in our monthly poll! See the sidebar to vote and view results. This month's poll, just in time for back to school, concerns how happy you are with the food offered in your children's cafeteria.

When I was a student, I rarely purchased my lunch. The lines were always so long that there wasn't enough time to buy the food and then eat it leisurely, and the healthfulness of the meals served was questionable. Soda machines were not available to students, but anyone could purchase prepackaged brownies, cookies, and other treats, and many of my classmates ate only those offerings for lunch.

Share with us your feelings about school lunches. Do you kids like to buy their lunch? Are the prices to buy lunch affordable? How do you feel about the timing and length of your child's lunch period? What sort of food is available to buy?

Check back in a month for our round up and discussion of the voting results and also to view the next poll.

Spotlight On Produce: Watermelon

As the dog days of summer are upon us, I thought this week's spotlight should be an item that is essentially summer. I'm not a fan of hot weather, for more reasons than I can list, but one of the things I look forward to is the bounty from the vegetable garden, and the pure and simple pleasure of eating a nice, juicy watermelon.

My favorite way to enjoy watermelon is sliced with the rind on, but it also performs well in fruit salads, or pureed and frozen as a sorbet.

Watermelon grow on vines on the ground and are related to cantaloupe, squash and pumpkin. They can be round, oblong or spherical with a green rind and range in size from one pound to over ninety pounds. Watermelon can be found year round, but they are sweetest and of best quality in the summer.

Watermelon is high in Vitamins C and A, as well as the antioxidant lycopene, which has been studied for it's cancer fighting properties. One cup of watermelon contains only 48 calories and is over 90% water, making it an excellent choice for quenching thirst.

When choosing a whole watermelon, look for one that is heavy for its size with a rind that is relatively smooth and that is neither overly shiny nor overly dull. In addition, one side of the melon should have an area that is distinct in color from the rest of the rind, displaying a yellowish or creamy tone. This is an indication that the melon was harvested at the proper time. When choosing cut watermelon, look for flesh with a deep color and no white streaks. If there are seeds, they should be deep in color as well. To prevent foodborne illness, wash the rind of the watermelon with soap and water before cutting into it.

What are some of your favorite ways to prepare watermelon?

Spotlight On Produce: Broccoli

Growing up, my younger brother was well known for being an extremely picky eater. As my mom wouldn't make special meals, if he didn't like what she had cooked, he could fall back on cereal. He ate a lot of cereal!

Now that he's an adult, he's still a pretty picky eater, but one of his most favorite foods is broccoli, which has a reputation as being one of those green things that moms push on their kids. We like to tease him that he's going to turn into broccoli one of these days, but the truth is he couldn't have chosen a healthier favorite food.

Broccoli is a cruciferous vegetable of the cabbage family, with fleshy green flower head that grow from an edible stalk. Broccoli is high in soluble fiber, vitamins C, K and A, as well as calcium. One cup of broccoli contains only 43 calories.

Broccoli is readily available year-round, but the prime season for fresh broccoli is October through April. When choosing fresh broccoli, look for lively green leaves and firm, thin stalks. The florets should be compact, firmly closed, and of a deep green color. Broccoli is also available frozen.

Broccoli makes a colorful addition when served raw with vegetable platters, and is a mainstay in stirfrys and vegetable soups. Try adding it to lasagna or finely chopped in sauces, or serve it steamed with melted cheese sauce on top.

What are some of your favorite ways to prepare broccoli?

Spotlight On Produce: Green Onions

As a self-proclaimed picky eater, onions were always something that I didn't care for. As an adult, I experimented with onions and discovered that if properly chopped and cooked, onions provide immeasurable flavor to any number of dishes.

Once I started trying new recipes, I found that a lot of them called for green onions, so I gave those a try too. They have become a staple in my kitchen. I put them in dips, salads, soups and stews. I like that they are mild, but still have a pronounced onion flavor.

Green onions, also called scallions or spring onions, are a variety of onion harvested immature before the bulb has formed. Both the green leaves and white bulbs are used raw or cooked. Onions are high in Vitamin C, fiber, and a trace mineral called chromium, which has been implicated in lowering blood glucose levels. Onions are used in every style cuisine imaginable and are available in most forms year-round.

When purchasing green onion, look for those that have green, fresh-looking tops that appear crisp, yet tender. The base should be whitish in color for two or three inches. Avoid those that have wilted or yellowed tops. Store green onions in the refrigerator, where they will stay fresh for about one week.

What are some of your favorite ways to use green onions?

Spotlight On Produce: Eggplant

This weeks spotlight on produce is eggplant.

I have to admit that I am not an eggplant lover. I've tried it many times, and unlike zucchini, it has not grown on me. My husband, however, is of Italian descent and he and his family love it. It's a versatile vegetable, so I have picked up quite a few recipes with eggplant as an ingredient.

A staple in Mediterranean cuisine, eggplant is an annual warm-season vegetable with smooth, glossy skin. A cousin of the tomato and the pepper, eggplant can range from 5-12 inches in length and a single eggplant can weigh up to two pounds.

Eggplant is low in calories and an excellent source of fiber and protein. It blends well in Greek and Italian dishes featuring cheese, tomatoes, onions and garlic, and is a common substitute for pasta in lasagna and other casserole dishes.

Select an eggplant that's heavy for its size and has a firm, smooth skin. Avoid those with brown or soft spots. Eggplants are very perishable and become bitter with age. Store them in a cool, dry place and use within a day or two of purchase.

What are some of your favorite ways to prepare eggplant?

You Say Tomato, I Say Tomahto

It's getting to be the time of year when backyard vegetable gardens runneth over with produce, especially tomatoes! Years ago, my inlaws had such success with their tomato plants that they passed along a lot of extras to us. To avoid the produce spoiling before we could eat it, I started making homemade pasta sauce and freezing it. It was easy work, and I stocked up enough that we didn't have to buy jarred sauce all winter. It has become something I do every summer.

So share with us! What are some of your favorite ways to use tomatoes? Do you have a really fantastic sauce recipe?

Leave us a comment so we know you are participating, and a link to your blog if you have one. All recipes will be given a special tag for this sharefest! I'm looking forward to some new and exciting ways to use tomatoes.

Spotlight On Produce: Jicama

I have to admit, I'm pretty much a meat and potatoes kind of girl. There are a lot of foods I do not like, and a lot of things I consider too exotic to even try.

Then I married a foodie who will try anything once, and it didn't seem fair to feed him spaghetti, roast beef and lasagna all the time. So I started cooking him special meals. After awhile, making two different kinds of food got old, so I tried some of the dishes I made for him. While there are still some foods I will not eat (like eggplant), I did learn that zucchini isn't half bad, that you can barely taste mushrooms if you put them in some sort of sauce, and I cultivated a taste for black beans, which are one of the healthiest beans you can eat.

Now that I have children, one of them being a picky eater, I continue to try "different" foods with the hope that he will eat them. He still won't touch broccoli, but he does like lentils, edamame and brown rice.

Take a look around your grocer's produce section, and chances are you will see something you have not tried. What's the worst that could happen? You might not like it, in which case you just don't buy it again, but you also might discover a new favorite.

This week's spotlight on produce is jicama.

Jicama, also known as yam beans or Mexican potatoes, is an annual vine that is grown for its root. The root has a brownish-gray skin and a white flesh. The interior is crisp, which makes it perfect to be eaten raw in salads, or as vegetable sticks (peel the skin off first); it can also be added to sauces, soups and stir-frys.

Jicama is high in Vitamin C, low in calories and sodium, and fat free. You can buy jicama in specialty stores or in the produce section of larger chain grocery stores. Look for an unblemished skin and no bruising, and choose only those with firmness and dry roots.

Have you tried jicama? What are some of your favorite ways to cook with it?

Spotlight On Produce: Edamame

Recently, the more I read recipes and publications about healthy eating, the more I see edamame as a cooking option. McDonald's has even added it to one of their salads. But what is edamame, exactly?

Edamame, a Japanese word meaning "beans on branches," is more commonly known as the soybean. The soybeans are harvested at the peak of the green season and boiled in the pod. You can buy either whole edamame or shelled varieties.

My local grocery store sells an organic variety in the frozen vegetables section, and it's added a lot of options to my repertoire of healthy foods to offer my picky toddler. I steam the beans in the microwave, then sprinkle cheese on top, and he eats them up. This is a great option for us, because my son is not a big meat eater, and soy products are high in protein.

A versatile item, edamame can be added to a large number of dishes. Try tossing a handful into stirfry, or add to salads. Mash them well and add to guacamole or mashed potatoes. Add to sauces, soups, or homemade hummus. The flavor is mild, so if you have vegetable-hating kids, this is a good option for disguising in other dishes.

Have you tried edamame? What are some of your favorite ways to cook with it?

Fireworks Faves? 4th of July Recipe Sharefest

We are having our first Recipe Sharefest, and the theme is Traditional 4th of July Fare.

With Independence Day fast approaching now is the time to post your favorite recipes on your blog. Backlink here and leave us a comment so we know you are playing along!

All recipes posted for this meme will be added to this site under a special label! Don't miss out on this chance to share your family's favorites and maybe find a new one!

Tell your friends & join in the fun!