• The Fourth of July has passed, but don't let that keep you from fixing these red, white, and blue parfaits
• Trying to find that elusive farmers' market in the Boston area? Try looking here
• A former Independence Day tradition is now marred by ecological and health concerns
• Cornmeal-buttermilk blueberry biscuits would be perfect dotted with a little butter and paired with an ice cold coffee
• Serve this fennel coleslaw alongside your favorite grilled items
• Next time you're eating and drinking on the go, grab a Flatterware Collapsible Cup from Uncommon Goods, made from BPA-free plastic.

• A new twist on the classic banana cake.
• We told you last week about Alison Arnett leaving the Globe. Here's a look at her favorite restaurants and an essay on what it's like to be a food critic.
• PBS will profile 27 chefs in a new show.
• A lawyer quits her job and now makes gluten-free desserts.
• Harvard is going to Pete & Gerry's Organic Eggs.
• This week's recipes: Individual Pizzas, Granola, Chicken Adobo, Pink and Brown Parfait, and Chocolate Chip Cookies.

Gone are the days when granola was stigmatized as a crunchy, hippy food. Now, granola is considered to be a tasty addition to breakfast, due to the fact that it is a combination of some foods touted for their health benefits: oats, nuts and fruit. This homemade version from Cheryl at Free Range Living uses all those ingredients, with the addition of shredded coconut for some extra flavor. She sweetened hers with honey and maple syrup, and it looks better than most store-bought versions.

Healthy ingredients or not, granola is also high in fat and calories, so it should be eaten in small portions. Cheryl suggests using it as a topping for yogurt parfaits, mixtures of fruit and plain yogurt, for a nice, healthy breakfast.

After I made my Jello pie, I wanted to do more Jello desserts - by which I mean that I had an extra package of Jello left over. I decided that I would try my hand at making a layered dessert because some of them just look too interesting to pass up and I've never actually attempted one before.

As it turns out, they're very easy to make. Gelatin doesn't set up at room temperature, so the layers-to-be can sit out while you wait for things to set up. The initial time involved is about 2 minutes, after which you can do household things (or blog) while you wait to pour on the next layer. 

Breakfast and brunch are the two most popular meals on Mother's Day. It's fun and relaxing to have a leisurely morning meal and easier to schedule than a Sunday dinner out, since school and work the next day can create timing pressures. For some reason, people go out more than they eat in on Mother's Day. Maybe mom doesn't want to get stuck with the dishes, or perhaps no one else in the family can cook? I know that when Mother's Day rolled around, I always wanted to make my mom breakfast in bed. It seemed so luxurious, not to mention that breakfast foods can be easier for a kid to cobble together than other meals.