10 Easy Ways to Pack More Fermented Foods in Your Child’s Lunch

10 Easy Ways to Pack More Fermented Foods in Your Child's Lunch | Fermented foods pack a nutritional punch for any meal. But, what to pack and how to provide variety? Here's how to make the most of your child's school lunch with fermented foods -- without adding lots of prep time. | GNOWFGLINS.com

Fermented foods pack a nutritional punch for any meal. But, what to pack and how to provide variety? Here’s how to make the most of your child’s school lunch with fermented foods — without adding lots of prep time. [by Kresha Faber]

Texas Style Salsa

Texas Style Salsa | People throughout the North and South American continents love salsa. Which might be an understatement! Every culture and geographical area has their own way of making it. Being native Texans, we like our salsa slightly chunky and with the bold and spicy flavors of cilantro and jalapeños. | GNOWFGLINS.com

People throughout the North and South American continents love salsa. Which might be an understatement! Every culture and geographical area has their own way of making it. Being native Texans, we like our salsa slightly chunky and with the bold and spicy flavors of cilantro and jalapeños. [by Katie Baldridge]

Cottage Radish Salad

Cottage Radish Salad | The garden was producing baby greens, green onions, radishes, and herbs. I had cherry tomatoes and cucumbers from elsewhere. That's how this salad was born. :) By topping the greens with the vegetable mixture, you get a lovely presentation and greens that stay crisp until they hit your mouth. For the most flavor, texture, and fun, be sure to get both toppings and greens in each bite! | GNOWFGLINS.com

The garden was producing baby greens, green onions, radishes, and herbs. I had cherry tomatoes and cucumbers from elsewhere. That’s how this salad was born. :) By topping the greens with the vegetable mixture, you get a lovely presentation and greens that stay crisp until they hit your mouth. For the most flavor, texture, and fun, be sure to get both toppings and greens in each bite! [by Wardee Harmon]

Rhubarb Salsa

Rhubarb Salsa | GNOWFGLINS.com

Every year at this time my kitchen and freezer overflow with rhubarb-laden goodies: classic rhubarb crisp, rhubarb cookies, rhubarb bread, rhubarb jam, rhubarb marshmallows… My favorite use for rhubarb isn’t a sweet dessert, though — it’s this scrumptious rhubarb salsa. [by Kresha Faber]

Springtime Salmon, Peas, and Rice Salad

Springtime Salmon, Peas, and Rice Salad | Finally, spring has arrived! I'm so glad for the longer days, bright flowers -- and that feeling of hope that always comes with the calendar turn from March to April. You know what makes a perfect lunch for these light, breezy, sunshiny days? A salad of salmon, peas, and rice. It's simple to make, and the refreshing flavor perfectly suits the mood of this new season. | GNOWFGLINS.com

Finally, spring has arrived! I’m so glad for the longer days, bright flowers — and that feeling of hope that always comes with the calendar turn from March to April. You know what makes a perfect lunch for these light, breezy, sunshiny days? A salad of salmon, peas, and rice. It’s simple to make, and the refreshing flavor perfectly suits the mood of this new season. [by Lindsey Proctor]

Individual Layered Salads — A Healthy Take on a Traditional Dish

Individual Layered Salads | My mother always made layered salad during the spring. She served it in one of her pretty clear glass serving dishes, and it frequently accompanied our Easter ham. I've seen many variations over the years, and I recently created my own healthier version, plus I love to serve it in individual dishes. | GNOWFGLINS.com

My mother always made layered salad during the spring. She served it in one of her pretty clear glass serving dishes, and it frequently accompanied our Easter ham. I’ve seen many variations over the years, and I recently created my own healthier version, plus I love to serve it in individual dishes. [by Jenny Cazzola]

Simple and Nourishing Spring Salads

Simple and Nourishing Spring Salads | Spring is the perfect time to gather greens and prepare simple, nourishing salads. Why wait for summer? There are greens to be picked and delectable salads to prepare, even now in April. It's surprising how many varieties of spring salad there actually are! | GNOWFGLINS.com

Spring is the perfect time to gather greens and prepare simple, nourishing salads. Why wait for summer? There are greens to be picked and delectable salads to prepare, even now in April. It’s surprising how many varieties of spring salad there actually are! [by Stacy Karen]

Asparagus Leek Bisque: A Seasonal Soup for Spring

Asparagus Leek Bisque: A Seasonal Soup for Spring | My favorite season has officially arrived: Asparagus Season. Since asparagus takes three years to produce stalks worth eating and then defies any efforts to uproot it, asparagus is a seal in your garden, declaring a desire for a long-term, fruitful relationship. My favorite recipes are the simple ones: easy roasted asparagus, crunchy pickled asparagus, and the bisque I'm sharing with you today -- creamy, delicate, and full of fresh spring flavors. | GNOWFGLINS.com

My favorite season has officially arrived: Asparagus Season. Since asparagus takes three years to produce stalks worth eating and then defies any efforts to uproot it, asparagus is a seal in your garden, declaring a desire for a long-term, fruitful relationship. My favorite recipes are the simple ones: easy roasted asparagus, crunchy pickled asparagus, and the bisque I’m sharing with you today — creamy, delicate, and full of fresh spring flavors. [by Kresha Faber]

Roasted Asparagus

Roasted Asparagus | High in vitamin K, folate, and vitamin A, and rich with minerals from deep in the ground, asparagus is a superfood we should be eating more! Its season is almost upon us; it's harvested across America between the months of March and May. Soon you'll find it everywhere, and to help you get ready, I'm going to show you my favorite way to prepare it: roasted. | GNOWFGLINS.com

High in vitamin K, folate, and vitamin A, and rich with minerals from deep in the ground, asparagus is a superfood we should be eating more! Its season is almost upon us; it’s harvested across America between the months of March and May. Soon you’ll find it everywhere, and to help you get ready, I’m going to show you my favorite way to prepare it: roasted. [by Katie Baldridge]