Football season is in full swing and evening strolls on the boardwalk require a light jacket.  It seems as though fall really is upon us here in the northeast, and that calls for a welcome addition to my morning routine: O-A-T-S!  Oats, oats, oats!

Lately I've been inundated with garden-picked grape tomatoes – and I'm not complaining! Kept in a big ceramic bowl on the kitchen counter (tomatoes lose flavor and take on a mealy texture in the refrigerator), they're always within reach for easy snacking and salad-topping.

A friend of mine recently lost 15 pounds in the span of about 6 weeks.  In addition to augmenting her daily...

Sweet, tender, golden corn: it’s one of the greatest pleasures of shopping at the farmers market this time of year.  Left to my own devices, I’ll shuck an ear and munch the kernels off a whole cob before I make it home.

A salad at lunch is a no-brainer.  Steamed or grilled vegetables with dinner?  Of course.

Traditional hoison sauce is made with fermented black beans (try finding those in your local grocer) and contains 540 mg sodium for one measly tablespoon.  Here, peanut butter, prunes, and ground spices provide most of the flavor.  

Packed with fresh garlic, ginger, and turmeric, this creamy dressing packs a serious punch.  Plenty of lemon makes it the perfect partner for hardier greens like kale.