Cheers to Summer! We love a good Sangria in the warmer weather, and depending on the setting or food pairing, have served it in white, red or rose varieties. This Sparkling Sweet Tea Sangria from The BakerMama is not only refreshing, but decorated with a patriotic,...
This hummus recipe from our food contributor Kathleen Ashmore gets its silkiness from a blender. Using protein and fiber-packed white beans, it’ll blow the store bought version away. Says Kat: “I’ve been making this for a decade, ever since learning the proper...
Asparagus is a spring farmer’s market staple, and this frittata is a great way to use up a bunch—or any seasonal veggies you have on hand. Thanks to the TODAY Show’s Joy Bauer for sharing! INGREDIENTS: • 6 whole eggs • 6 egg whites • ½ cup light sour cream...
Hello friendly faces! It’s that time of the week! We’re back with a new CNSM Meet a Mom spotlight brought to you in part by Mary Gifford of Gifford Law. We excited to introduce you to Northbrook mama of three girls under the age of six and founder of the super food...
This easy potato dish is just a little bit of an upgrade on classic roast potatoes. Use it to introduce picky eaters to new flavors, or for your next dinner party. Thanks to our food contributor CatwithaK Cooks for sharing this go-to recipe! Hasselback Potato...
Does your family love breakfast for dinner? Are you looking for a new Springtime holiday brunch dish? This new recipe from food contributor Kathleen Ashmore will check those boxes and more! Ham and Cheese Egg Cups Yield: 12 egg cups 12 large eggs 12 slices ham (I...
