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Garden Fresh Recipes

Posted on April 15th, 2014 by | 6 views

Berries N' Banana Cream

The heart shape of sliced strawberries is a festive ending to a Valentine's Day Dinner. A layer of banana cream below the strawberries is a delicious sweet surprise.


  • 1/3 cup Ricotta cheese
  • 1 tsp. Lemon juice
  • 1 Banana, peeled and sliced
  • 2 Tbsp. Milk
  • 2 Tbsp. Honey
  • 11½ cups Strawberries, rinsed and sliced


In a food processor or blender, combine all the ingredients except the strawberries. Puree until very smooth (about 2 minutes). Serve on a dessert plate with banana cream under strawberry slices.


Toddler Treat: Snappy Pea and Pineapple Salad

Kids love sugar snap peas for the same reason adults do - they're crunchy, sweet and fun to eat! This is a delicious salad that's sure to be a hit at the dinner table or in the lunchbox. To bring out the incredible green color of the sugar snap peas, blanch them first. Blanching is simple cooking technique that adds eye-popping visual appeal to your veggies.


  • 8 ounces fresh sugar snap peas
  • ½ cup fresh pineapple, diced


  • ½ tsp sesame oil
  • 1 tsp brown sugar
  • ¼ cup vegetable oil
  • 2 teaspoons store-bought teriyaki sauce
  • 1 tablespoon rice vinegar

To blanch sugar snap peas: Place them in pan of boiling water for 2 minutes. With a slotted spoon, move them to a bowl of cold water and ice. Drain the peas when they are completely cold.

Make the dressing by whisking the sesame oil, brown sugar, vegetable oil, teriyaki sauce, and rice vinegar together. Combine the peas and pineapple in a salad bowl. Just before serving, toss with the dressing.

Variation: Add 1/2 cup cubed firm tofu or cooked chicken for a great lunch or light dinner.


Chicken Lettuce Cups


  • 2 heads of butter or Boston lettuce
  • 1 lb. boneless chicken thighs, minced
  • 1 tsp. salt
  • 2 tsp. cornstarch
  • 7 Tbsp. cooking oil
  • 2 tsp. ground ginger
  • 2 garlic cloves, minced
  • 2/3 Bamboo shoots, diced
  • 2/3 Cup Carrots, diced
  • 4 Tbsp. soy sauce
  • 2 Tbsp. rice wine or cooking sherry
  • 2 Tbsp. rice vinegar


  • ½ cup hoisin sauce
  • ½ cup red pepper, thinly sliced
  • ¼ cup cilantro. chopped


Break off and wash whole lettuce leaves. Arrange on a plate and place in the refrigerator to remain crisp.

In a plastic bag, mix together chicken, salt, cornstarch and 1 TBSP cooking oil.  Let the chicken mixture marinate for 15-30 minutes.

Heat 4 Tbsp. of cooking oil in a wok over high heat.  Add chicken and stir fry for 2-3 minutes.  Remove chicken from the wok.  Add ginger & garlic to the wok.  Then add bamboo shoots and carrots. Stir fry for 2-3 minutes.  Add chicken, soy sauce, rice wine, and vinegar.  Stir-fry over high heat until liquid is absorbed. Place chicken mixture is a large bowl.

To serve:

Place bowl of chicken and cold, crisp lettuce leaves,  hoisin sauce, and green onions on the table. Place one lettuce leaf on a plate and add a spoonful of chicken mixture in the middle of the lettuce leaf. Drizzle with hoisin sauce and sprinkle with red pepper and cilantro. Fold the lettuce leaves inward and eat with fingers.


Creamy Cukes for Kids

Our Grandmother made this delicious creamy cucumber salad, and it was a staple on her dinner table all summer long. This salad is a great childhood memory of times spent with grandma, and we are delighted to share it with you. We hope your children love it.


  • 2 medium cucumbers, peeled
  • 1/2 cup sour cream
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons sugar
  • 1 teaspoon fresh dill, chopped
  • Salt and pepper, to taste


Cut cucumbers in half longwise. With a small spoon, scrape out seeds and slice cucumbers about 1/4 inch thick slices. In medium size bowl, add sour cream, vinegar, sugar and fresh dill and mix together with a spoon until smooth. Add the cucumbers and toss gently to coat the cucumbers with dressing. Chill in the refrigerator until ready to serve.

Makes 4-5 servings.

Variation: Add 1/2 cup of mango, watermelon or cantaloupe chunks to this recipe.


Blueberries with Lemon Banana Cream


  • 1/3 cup ricotta cheese
  • 1 tsp. lemon juice
  • 1 tsp. lemon zest
  • 1 banana, peeled and sliced
  • 2 Tbsp. milk
  • 2 Tbsp. honey
  • 1½ cups blueberries, rinsed and drained


In a food processor or a blender, combine all the ingredients except the blueberries. Puree until very smooth (about 2 minutes). Pour into a medium-sized mixing bowl and fold in the blueberries gently. Serve in bowls with a big spoon!

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