January 7, 2015
By Bridget Meigs INGREDIENTS Salad: 1 large fennel bulb, trimmed (optional: reserve a few fronds to add) 1 large ripe pear 1 grapefruit 1/2 cup pecans, roughly chopped Honey mustard dressing: 1 tablespoon wholegrain mustard 1 tablespoon Dijon mustard 1 tablespoon runny honey 1/3 cup fresh...
December 2, 2014
Recipe by Tanya Milosevich INGREDIENTS 1–2 blood oranges 1–2 navel oranges 1–2 satsumas 2–4 tablespoons extra virgin olive oil 1–2 tablespoons balsamic vinegar, preferably aged Salt and pepper 1/2–1 cup salt-cured black olives, chopped (optional) Romaine lettuce heart leaves PREPARATION Supreme...
November 10, 2014
Recipe courtesy of Delilah’s Farm INGREDIENTS 1 cup kuri squash, peeled and cut into 1-inch cubes 1 tablespoon olive oil Salt and pepper 1 persimmon, peeled and cut into 1/2-inch-thick wedges 2–3 cups lettuce, washed, dried, and torn into bite-sized pieces 1–2 tablespoons pomegranate seeds...
October 11, 2014
SANTA ROSA, CA—Marie Seppa knows her way around a canner. A spry 92-year-old with bright blue eyes, Marie has been canning since she was a child growing up on a farm in Eastern Oregon in the 1920s. Her specialty: pears. “All pears can, but I love Bartletts,” says Marie. In nearly 60 years of...
How to make stone fruit jams and butters
June 25, 2014
One of the best ways to preserve the flavors of summer is by making jams and fruit butters. There’s something wonderful about a fresh apricot jam sandwich come December. Or use it to make thumbprint cookies for the end of the year holidays. Jams are generally crushed or chopped fruit with sugar...
Courtesy of Capay Valley
January 29, 2014
Watermelon Radishes are gorgeous, and perfectly delicious just as they are! They have a nice crunch and a clean taste with just a little kick. Here are a few simple ways to enjoy them: As an addition to a salad, peel the radish and grate it. Toss with leafy greens, grated carrot, cabbage, or any...
Courtesy of Capay Valley
January 29, 2014
INGREDIENTS 2 celery roots (about 1 1/2 pounds each), peeled and cut into 1-inch cubes 3 pounds baking potatoes, peeled and cut into 1-inch cubes 1 teaspoon salt and and freshly ground black pepper, for seasoning 1/2 cup heavy cream 1/2 cup (1 stick) unsalted butter 1 tablespoon grated fresh or...
Courtesy of Delilah's Farm
January 29, 2014
INGREDIENTS 2 tablespoons olive oil 1–2 garlic cloves, finely chopped 1/2 teaspoon salt 1/2 teaspoon pepper 1 fennel bulb, cut in half lengthwise and into 1/4-inch thick slices 1/4 cup onion, cut in 1/4-inch dice 1 cup grape tomatoes, cut in half lengthwise 1 cup vegetable or chicken broth 1/2...
Courtesy of Delilah's Farm
January 29, 2014
INGREDIENTS 1 cup leeks, cut lengthwise into 1/2-inch strips and cleaned thoroughly 1 apple, cored and cut lengthwise into 1/4-inch slices 1/4 cup olive oil, divided 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon honey 1 tablespoon Dijon mustard 1/4 cup cider vinegar or red wine vinegar 3...
Adapted from food.com
January 29, 2014
INGREDIENTS 4 tablespoons roasted peanuts 1/8 teaspoon red pepper flakes 1 pinch salt 4 cups bok choy 2 tablespoons peanut or canola oil, divided 1 cup onion, finely chopped 4 teaspoons ginger, minced 2 tablespoons soy sauce 1 teaspoon cornstarch, plus 3 tablespoons of water, mixed 1 cup cilantro...

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December 2, 2014
October 11, 2014
How to make stone fruit jams and butters
June 25, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Delilah's Farm
January 29, 2014
Courtesy of Delilah's Farm
January 29, 2014
Adapted from food.com
January 29, 2014

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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.