September 1, 2017

What’s Fresh With Beth Irons: Tomato Flatbread

INGREDIENTS: 1 tube (13.8 ounces) refrigerated pizza crust Cooking spray 3 plum tomatoes, finely chopped (about 2 cups) 1/2 cup soft sun-dried tomato halves (not packed […]
August 18, 2017

What’s Fresh With Beth Irons: Blueberry Peach Cobbler

Ingredients: 2 ½ cups fresh or frozen blueberries 2 ½ cups fresh or frozen sliced peaches 1 ½ tsp lemon juice ¾ cup quick oats 1/3 […]
August 11, 2017

What’s Fresh With Beth Irons: Blueberry Corn Crisp

A unique and textured crisp with the flavors of corn muffins and blueberry jam smashed together. Ingredients: Filling 5 cups fresh (or frozen, thawed) blueberries ⅓ […]
August 4, 2017

What’s Fresh With Beth Irons: Zucchini Bake with Tomatoes, Garlic and Parmesan

Ingredients: 2 large or 2.5 lbs zucchini, cut into quarters 10 oz grape tomatoes, cut in halves or 2 large tomatoes, diced 7 garlic cloves, crushed […]