No Bad Foods, LLC

09/14/2026

I hate wasting food, especially with food prices ridiculously out of control. So, when I was contemplating what to do with a large hunk of challah, I started looking at bread pudding recipes. Some of the recipes called for 8-10 eggs, heavy cream or half and half and a host of other ingredients. Some called for sauces of all kinds. How did such a comfort food become tarted up?? Basic, I wanted basic! So, this recipe is just that. Found in one of those old cookbooks I love, it's over 50 years old, at least. I tweaked it - stale bread for the challah (see, I told you I hate wasting food) and some lemon zest, it is delicious! It's best warm and 30 seconds in the microwave does nicely for leftover pieces. Enjoy!

A simple and satisfying dessert.

09/07/2026

This is another inexpensive meal that works well during a busy week or for a company dinner for four. Pork tenderloin is high in protein and low in fat, making it a very healthy option if you get tired of chicken. In this recipe, I use Fig Balsamic vinegar which is easily found in the grocery stores and does make a difference in taste, especially in the sauce, but regular balsamic vinegar will work well, too. Prep the veggies while the pork is roasting and you will be ready in no time. Enjoy!!

www.nobadfoods.com/recipes/oven-roasted-fig-balsamic-pork-tenderloin

08/28/2026

Even though fall items are in the stores (did I see a hint of Christmas items, too???), it is still summer. To me, nothing speaks summer like tropical fruit - pineapple, mangoes and coconut top the list so here's a wonderful recipe I put together some time back. Refreshing, easy to do and, best of all, lands in the "make ahead" category. It looks a little on the heavy side but trust me, it isn't. Try it!
www.nobadfoods.com/recipes/pineapple-and-mango-parfait

08/07/2026

It's that time of year when neighbors swap veggies with each other. Our neighbors are no exception. In exchange for our lemon cucumbers and sweet onions, we were gifted pounds (yup, pounds) of luscious cherry tomatoes, heirloom tomatoes, a bouquet of sweet basil and a Ponderosa lemon tree. (We have awesome neighbors!) So, besides making a tomato pie and tomato basil pesto (recipe courtesy of the same neighbors), I created a fresh tomato sauce that I allowed to cook down and thicken since fresh tomato sauces have a tendency to be on the thin side. Finished with additional fresh herbs, cheese and a bit of red w**e, it was substantial. Not a drop was wasted. Freezes well, too. See what you think:

www.nobadfoods.com/recipes/fresh-cherry-tomato-sauce

08/03/2026

There are between 50-100 types of basil grown in the world and my husband is grateful that I only grow 5 varieties (our deck couldn't handle the load). Holy, purple opal, Thai, Genovese and lemon. The lemon basil came by way of hitchhiking with a totally different plant from a local garden center (thank you!) and proceeded to crowd out the original plant and take over the pot. So, I harvested some and made Lemon Basil Pesto the other evening. Tossed with some lemon flavored pasta from Trader Joe's and grilled chicken, it was a brightly flavored meal. Trying to find lemon basil in the grocery store is probably a difficult search but you can use Genovese basil and add some freshly grated lemon zest. This is very basic as I didn't want to add cheese or butter to the pesto. Just a note - I use walnuts whenever I make pesto - much less expensive than pine nuts and just as tasty. Here's a picture of lemon basil and then dinner. Here you go:
Lemon Basil Pesto

Yield: a scant cup
In a small food processor, place 4 packed cups basil leaves, 3/4 cup chopped walnuts and 4 garlic cloves.
Pulse into a rough chop. Add 1/2 teaspoon salt, 1 heaping tablespoon of lemon zest and 1/2 cup extra virgin olive oil. Puree until smooth. If using within an hour, place in a small bowl, cover tightly and keep at room temperature. If using later, cover and refrigerate but let come to room temperature before using.

08/01/2026

Who doesn't like a one pot meal? Especially one that is relatively inexpensive, wonderfully nutritious, incorporates great veggies, healthy beans, is meatless and easy? This one might be one you'd like to try as you can have a hearty meal on the table in about an hour. It's my "Rainbow Chili" that makes the most out of the wonderful seasonal veggies available now. I serve it with freshly grated Parmesan cheese and warm crusty bread. I hope you enjoy!

www.nobadfoods.com/recipes/rainbow-chili

07/20/2026

This is one of those recipes that has no known origin. Found in an old (40 + years) cookbook at a used bookstore, the recipe was tattered, stained and held together by yellowed tape. I wanted to give it a go and it was, in my opinion, lol, excellent. Given the year round availability of blueberries, it could be made any time but I think it shines with locally grown fruit that is juicy and sweet. Unsweetened whipped cream would be a great topping, especially for company, but we liked it just the way it is - tons of fruit, buttery and with just enough lemon to give it a pop. Here you go:

www.nobadfoods.com/recipes/buttery-blueberry-crumb-cake

07/09/2026

Okra is one of those vegetables that is traditionally found in the south for a month, maybe two, in the summer. Okra plants love the sun and heat and the hotter the better. Usually seen in gumbo, it does have a reputation for being slimy or it is deep fried which is quite delicious but can drive up the calories. Surprisingly, this little green veggie is also rich in vitamins C and K1, magnesium, folate, fiber, and antioxidants like polyphenols which boost heart health, reduce inflammation and support healthy aging, always a plus. One cup contains only 33 calories! So, to get around the sliminess and the deep fried approach, here is a fast and simple way to prepare it. Use only fresh okra as frozen will not work here and don't skimp on the fresh ginger. You'll see why. Here you go:

www.nobadfoods.com/recipes/skillet-shrimp-okra-and-tomatoes

06/25/2026

Knowing that the peaches and nectarines won't be around forever, I went a little bonkers the other day and bought about 7 pounds of fruit. Once I got the bags of fruit home, reality set in - what in the heck was I going to do with all of this? So, after thinking about it for a few minutes, I came up with Refrigerator Peach and Nectarine Jam. No canning/water bath/hot kitchen. Easy! Lasts in the refrigerator for 2 weeks and in the freezer for 3 months. Just a note here - the nectarines don't need to be peeled but I did peel the peaches. The nectarine skins give the jam a beautiful peachy pink color. According to 4 taste testers (dear friends who were brave enough to give this a shot) the sweetness was just right. Here you go:

Refrigerator Peach and Nectarine Jam
Yield: approximately 4 cups

4 cups chopped nectarines - 1/2 inch pieces
4 cups peeled and chopped peaches - 1/2 inch pieces
Juice of 1 lemon
1 cup granulated sugar

Place all ingredients in a large saucepan over medium heat and combine well. Bring to a gentle boil, stirring often to release the juices.
Simmer for 30 minutes then mash the fruit with a potato masher until the majority of the fruit is pulpy. (Be careful not to splash yourself with the hot fruit)
Continue to simmer for another 10 minutes then remove from heat and let sit, uncovered, until cool. The jam will thicken as it cools.
Place in containers (I used 4 oz Ball jar containers) and store as directed. One more note: if freezing the containers, don't fill to the top - leave about half an inch open to allow for expansion.

06/13/2026

Guess what's coming up on June 17th? It's National Eat Your Vegetables Day! Not that we shouldn't be eating a few more veggies on a regular basis, this day is a reminder of how important it is to get enough of them in our diet. So, in honor of the day and in keeping with the understanding that kids will probably NOT want to participate with enthusiasm, I came up with what I named The Secret Loaf. What's the secret? There are 4 cups (yes, 4 cups) of fruits and veggies in it and I defy the kids to pick out the carrots and zucchini in the middle of the apples and raisins. My husband, a child at heart, devoured most of it before I could snap a picture. Here you go:

www.nobadfoods.com/recipes/the-secret-loaf