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 […]
July 28, 2017

What’s Fresh With Beth Irons: Best Ever Broccoli Salad

Ingredients: Dressing: 1 cup light mayonnaise ⅓ cup sugar 2 tbsp red wine vinegar 1 tsp celery seed   2 heads of broccoli broken down into […]
July 14, 2017

What’s Fresh With Beth Irons: Raspberry Almond Coffeecake

Ingredients: 1 cup fresh raspberries 3 tablespoons brown sugar 1 cup all-purpose flour 1/3 cup white sugar 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/8 […]
July 7, 2017

What’s Fresh With Beth Irons: Vegan Breakfast Bars

INGREDIENTS: 7 Cups Whole Grain Puffed Cereal 3/4 Cup Dried Cranberries 3/4 Cup Raisins Or Dried Blueberries 3/4 Cup Sliced Almonds Toasted (optional) 1 Teaspoon Ground […]