bretzels faibles en sodium avec du beurre d'arachide croquant, kiwis et cantaloup coupé en tranches, cuit purée de patate douce et surmonté avec du beurre d'amande, céréales, canneberges séchées, et de la mélasse, et vieille bière de gingembre tyme
In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer. (Photo: Karsten Moran for The New York Times)
Simple Colombian Beans from Food.com: These beans are a staple in my family's nutrition. I make them at least once a week, and as with beans they taste better the next day so I make plenty for left overs. You will need a pressure cooker for this one.