‘Healthy Recipes’

Zucchini Feta Casserole

By Robyn Priebe on 03/19/2014

A lovely light casserole that has a lovely subtle saltiness from the feta and a nice earthy flavor from zucchini. Print Zuchhini Feta Casserole Serving Size: 4 Ingredients3 cups cooked brown rice 1 tablespoon sesame seeds, toasted 1 tablespoon olive oil ½ cup diced onion 2 cloves garlic, diced 1 pound zucchini, sliced (about 4 cups) ¼ cup sliced fresh […] Read more »

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A Twist on Thanksgiving Leftovers

By Lisa Christie on 11/23/2012

In the midst of yesterday’s holiday of feasting, one thing was for certain: there would be an aftermath. And in this case, we’re not referring to the morning-after negative self-talk that may occur following “too much” enjoying. We’re talking about leftovers that need to be used ASAP. If you want some creative ideas for leftovers other than your favorite turkey sandwich (and […] Read more »

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Creative Uses for Lousy Fruit

By Lisa Christie on 08/23/2012

Today’s post is a Green Mountain oldie, but goodie, for our Martha Stewarts out there. It was originally published last summer by our chef. Sometimes, no matter how conscientiously you pick out your produce, you end up with something that just isn’t delicious. Twice this summer, I have carefully selected melons which were unblemished, seemed heavy and hollow, and then […] Read more »

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Carrot Bisque

By Robyn Priebe on 03/21/2012

With our new culinary team in place at Green Mountain at Fox Run, we’ve been getting lots of request for recipes.  Although we are moving out of the time of year for soup recipes, since yesterday marked the beginning of spring, we’ve had so many request for this recipe, I had to post it.  So as a final goodbye to […] Read more »

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