With the abundance of pick-your-own berry farms in Central Virginia, it’s hard not to get excited. Depending on the weather, strawberries usually show up first in late April, followed by…
Zucchini Pasta Boil 6 quarts water (add 1 tablespoon of kosher salt when boiling). Slice 4 zucchini very thinly. Cut them lengthwise down the center, and lay flat-side down to…
Wild Rice, Mushroom, and Herb Stuffing Bring 4 cups low-sodium chicken broth, 2 cups wild blend rice (such as Lundberg), and 1 tablespoon butter to a boil in a medium…
Our 13-year-old son has a career plan: Zack’s going to open a pie restaurant, where both the main dish of pizzas and the desserts that follow will arrive on diners’…
Breakfast Bites Defrost ½ pound breakfast sausage, and cut into bite-size pieces. In a small skillet over medium-high heat, brown sausage for 7 to 10 minutes, or until cooked through.…
Creamy Mac and Cheese Preheat oven to 400 degrees. Rub the inside of a 2-quart casserole with butter or cooking spray. Cook ½ lb macaroni according to package directions. Drain…
You picked up a bunch of greens at the farmers’ market last weekend. Now what? To make weeknight dinners a little simpler, I like to have my greens ready to…
After ten years of volunteer service, it’s time for The Giving Heart chefs who supervise the annual Community Thanksgiving Feast at the Richmond Convention Center to hang up their aprons and…
Snap Pea Salad with Lime Wasabi Dressing Boil water and add 1 cup snap peas. Let boil for 2 minutes. Drain. Mix 2 teaspoons wasabi paste (which can be made…
Jerk Chicken with Mango Salsa Prep time: 20 minutes Cook time: 40 minutes For the salsa, combine: 2 mangoes, peeled and chopped; 2 tablespoons red onion, finely chopped; 1…
