With a few pantry and freezer staples, a supper of Corn, Beans and Salsa can be quick and tasty. The time to blanch and freeze fresh sweet corn is now. Read our story about how to freeze corn at its sweetest and to blanch other seasonal veggies for peak flavor through the year!

Meg Paulino got this recipe from an herb farm in Seattle many years ago and it is her favorite summertime drink!

Summer’s bounty includes Summer Squash and onions.  Here’s an easy Summer Squash Casserole with roots in the southern U.S. Read on to meet southern chef Vivian Howard, her "Old School Squash and Onions" recipe and stories.

Hello again, Iggy here, in what will be my last update on The Seasoned Franciscan. But worry not! The recipe swap will go on with Vicki Lopez-Kaley taking the lead as of Monday.

This recipe was submitted by Sister Eileen McKenzie, who says: "Sr. Sarah Hennessey introduced me to this amazingly delicious and unbelievably simple chocolate pie recipe. Enjoy!"

Ready for a nice, simple evening meal? Try my spin on making tortellini! This meal is a favorite in my household, and it comes together quickly and easily.

Looking for ways to use cauliflower this season?  "Ricing" it is a versatile way that you might not have thought of before!

I missed posting on Wednesday, so I'm doubling up on recipes again! Today's focus is zucchini in a tribute to that over-abundant yet delicious plant that's coming into season right now.

We haven't done a lot of main dishes yet, so here's one with an ethnic flair!  Lentils Mexicana can be a very versatile dish in both the way it's made and the way it's eaten.

I'm really looking forward to fall and an end to summer's heat this year, so I wanted to post a fall recipe a little early.  I think this one is intriguing since I'm used to eating squash seeds (I love roasted pumpkin seeds in the fall) but I've never thought to eat the skins.

I got an interesting question the other day about what “food scraps” means, so I thought I’d try to clear it up with a short post.

This morning in the FSPA garden, someone was dared to eat a piece of broccoli straight off of the plant.  Imagine his surprise when we told him to also try the stem!