After a stint of virtual school and then a year of homeschool, having them back in school feels so weird. We’re definitely out of practice of having to leave the house on time every day.
And, I had totally forgot how done everyone is by the time dinner rolls around. They are tired and hungry and our days of leisurely family dinners are officially on sabbatical. “What can I get on the table quickest?” is the current name of the game.
Have you ever cooked on a budget? I don’t mean picking between name brand or store brand or using a coupon – I mean having only a few dollars for food and needing to stretch it. For millions of Americans, food insecurity is an everyday reality.
As a food blogger, it’s easy to get wrapped up in the world of fancy ingredients and latest trends. It’s easy to forget that the plentiful food and well-stocked pantry we have is privilege – but it’s one I really don’t want to take for granted.
September is Hunger Action Month – a time to bring attention to food insecurity. According to the US Department of Agriculture, 1 in 8 Americans were food insecure in 2017. That’s 40 million people – more than 12 million of which are children – with a lack of consistent access to enough food for an active, healthy life.
Does anyone else crave fresh produce in the summer? I’d blame it on pregnancy, but this happens every year. Farmers’ markets become crazy dangerous because I just want to buy everything.
Summer also makes me lazy, though. I can’t tell you how many times I end up cooking up those impulse farmers’ market just before they go bad. Salads like this that require no cooking are always my best bet.
To my surprise, the toddler really liked this too. I fully expected him to just pick out the cranberries and apples, but the dressing was just sweet enough that he would happily eat it all.
4 cups fresh broccoli florets
1/2 cup shredded carrots
1/4 cup diced red onion
2 large Gala apples, chopped
1/2 cup pecans, chopped
1/2 cup dried cranberries
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
2 Tbsp. lemon juice
1 Tbsp. sugar
1/4 tsp. salt
1/8 tsp. pepper
In a large bowl, toss together the broccoli, carrots, onions, apples, pecans and cranberries.
In a smaller bowl, whisk together the remaining ingredients. Pour over the broccoli mixture and toss until evenly coated.