1 bunch cilantro, ½ cup tightly packed
2 cloves garlic
1 tsp. salt
1 tsp. lemon juice or traditional vinegar (such as apple cider)
¼ c. pumpkin seeds
¼ c. extra virgin olive oil

4 portobello mushroom caps
1 c. cherry or grape tomatoes cut in half
Extra virgin olive oil
Salt and pepper


Pulse cilantro, garlic, salt, lemon juice and pumpkin seeds in a food processor until thoroughly mixed. Scrape down the sides of the food processor and stream in extra virgin olive oil, creating a smooth puree. Set pesto aside in a bowl.

Preheat oven to 375°F. Drizzle mushroom caps with extra virgin olive oil and season with salt and pepper. Place mushroom caps on a baking sheet and cover each cap with tomatoes and pesto. Bake for 20 minutes and serve.


Makes 4 pizzas and 1 cup pesto


Cleaning Up for Earth Day

Let’s all take care on Earth Day to give care to those we love, as well as to our communities, cities, states, country and planet.

10 Questions To Ask When Vetting A Summer Camp

Finding out the answers to these questions will help you make an informed camp decision.

Travel, September 2015
Travel, September 2015

Fall getaways, holiday travel, and more.

National Night Out: Keeping Children Safe From Crime

Each year as summer comes to a close, August’s National Night Out celebrates local community efforts to stop crime and create positive change.