Is there anything that gives better value than a garden membership? Not for my money. That’s why I joined Denver Botanic Gardens.… Read More

The post Under a rainbow at Denver Botanic Gardens appeared first on Digging.

One of the first things I did upon arriving in my new city was join the local botanical garden. Is there anything that gives better value for your membership fee than a garden? Not for my money.

Our short-term rental is just 10 minutes away from Denver Botanic Gardens. Once you join, general admission is free — an encouragement to go often. I like dropping in late in the afternoon for a pre-dinner stroll.

The garden stays open until 8 pm every day in summer, ideal for photography and enjoying a mellower time of day among the plants.

On recent visits, California poppies were blooming. I like them here against a pot of rich-purple ‘Dark Knight’ prickly pear.

An agave was flowering too — a calligraphy brush of a bloom spike.

Yuccas too with flower spikes of white bells

This waterwise garden — overlooked by the lucky tenants of a nearby apartment tower — was bright with poppies and penstemons.

California poppies look so good in a spiny garden, adding ferny softness and color.

Poppies and purple prickly pear, this one showing off a fuchsia flower

Claret cup cactus was flowering scarlet.

Gloriously spiny ‘Snow Leopard’ cholla

And in a wider view, ‘Snow Leopard’ with agaves, poppies, yucca, and penstemon

A cute little rabbit was nibbling grass, unconcerned with human visitors.

Kintzley’s Ghost honeysuckle with its silvery, disk-like bracts

Evening visitors relaxing by a pond

I love seeing all the people just lounging in the garden, soaking up the beauty.

Burning bush (Dictamnus albus)

Alpine Jerusalem sage

Sea urchin-like yuccas with colorful flowering groundcovers

Tetraneuris daisy anchored in a rocky crevice

The Rock Alpine Garden was glorious on recent visits, bright with spring flowers and fresh grasses on mounds of blocky stone.

A backdrop of conifers adds to the mountain-evoking beauty.

Alpine plants in a hypertufa trough planter, all the same shade of dusty pink

Side view

Me, blissed out by the garden’s beauty. Austin readers, you’ll recognize Athena the Owl on my Wildflower Center T-shirt, a sweet goodbye gift from my Texas gardening friends. (Miss you guys!)

Crevice container garden with a waterfall backdrop

Inviting path

Every afternoon, dark clouds have threatened rain. This time a rainbow appeared over the garden.

‘Forever Gold’ shrubby cinquefoil is the pot of gold at the end of the rainbow.

Another look at shrubby cinquefoil, a new-to-me plant

More gold in spurge flowers

I like this arrangement of crevice garden pots and want to do something similar in my future new garden.

In the Asian garden, this secluded bench under a pine tree always calls to me.

Fernleaf peony with its outrageously red flowers

Ranunculus

A very tall mullein (Verbascum songaricum)

So pretty

One more to appreciate the silver leaves too

This crevice garden always amazes me. It looks like one of those wooden puzzles that fits together just so — or a giant loaf of bread!

Love-in-a-mist

A beautiful Victorian greenhouse — wouldn’t this be an idyllic wedding venue?

A closer look

Beautiful!

Rocky Mountain columbine, my new state flower

The Japanese Garden

A pretty variegated iris

Oh look — faux bois! I didn’t know faux bois (concrete that mimics wood) would survive in a climate this cold. Do they take it indoors in winter?

Regular readers may know I developed a fascination with faux bois during the writing of my book about Texas gardens. Every garden in San Antonio seemed to have a piece, and I took a faux bois road trip to explore San Antonio’s trabajo rústico tradition.

Outside the garden walls along the street, yellow baptisia and purple salvia were popping among bright notes of variegated iris.

Nacogdoches, Texas, gardener Jared Barnes grows yellow baptisia too — clearly it’s a plant with some range.

What a joy to explore this garden each week and get to know its plants.

Next up: An exhibit of Jaume Plensa’s art at Denver Botanic Gardens.

I welcome your comments. Please scroll to the end of this post to leave one. If you’re reading in an email, click here to visit Digging and find the comment box at the end of each post. And hey, did someone forward this email to you, and you want to subscribe? Click here to get Digging delivered directly to your inbox!

__________________________

Digging Deeper

My new book, Gardens of Texas: Visions of Resilience from the Lone Star State, is here! Find it on Amazon, other online book sellers, and in stores everywhere. It’s for anyone who loves gardens or the natural beauty of Texas. More info here.

All material © 2026 by Pam Penick for Digging. Unauthorized reproduction prohibited.

The post Under a rainbow at Denver Botanic Gardens appeared first on Digging.

This vibrant soup made in an Instant Pot is proof that simple ingredients can deliver big flavor and quality nutrition.

The post Pressure Cooker Beet and Tomato Soup appeared first on MyFitnessPal Blog.

This silky-smooth squash soup cooks in just 10 minutes in the Instant Pot, so it’s quick enough for a weeknight. The soup is garnished with crispy, fried sage leaves, making it fancy enough for dinner, too.

Active time: 20 minutes | Total time: 50 minutes

Pressure Cooker Pumpkin Soup

Ingredients

• 2 tbsp olive oil
• 12 whole sage leaves
• 1 medium onion, diced into 1 inch pieces
• 1 medium carrot, diced into 1 inch pieces
• 2 tsp chopped fresh sage
• 3 medium garlic cloves, minced
• 1 tsp fresh rosemary, chopped
• 4 heaping cups (1 1/2 lb/680g) sugar pumpkin or butternut squash cubes 
• 4 cups (946ml) low-sodium chicken broth
• 1 bay leaf
• 3/4 tsp salt
• 1/4 tsp black pepper

Directions

Select the sauté function on the pressure cooker and adjust to high heat. Add the oil and, when hot, add the whole sage leaves. Cook, stirring occasionally, for about 1 minute, or until crisp and lightly browned. Transfer the sage leaves to a small bowl with a slotted spoon and reserve for garnish, leaving the oil in the pot.

Add the onion and carrot to the pot and cook, stirring frequently, for about 8 minutes, or until beginning to brown. Add the chopped sage, garlic, and rosemary and cook for 30 seconds, or until fragrant. Press cancel.

Add the squash, chicken broth, bay leaf, salt, and black pepper. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes.

Quick-release the pressure when cooking is complete. Discard the bay leaf. Blend the soup with an immersion blender until smooth, or carefully blend in batches in a standard blender.

Season with additional salt and pepper as needed. Serve garnished with the crispy sage leaves.

Serves: 4 | Serving Size: 2 cups

Nutrition (per serving): Calories: 125; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 519mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 6g; Protein: 4g

Nutrition Bonus: Calcium: 5%; Iron: 9%; Potassium: 510mg; Vitamin A: 370%; Vitamin C: 25%

Originally published: October 2018; Updated May 2026

The post Pressure Cooker Pumpkin Soup appeared first on MyFitnessPal Blog.

Much quicker than take-out, these chicken tacos take just 8 minutes to cook in the Instant Pot or electric pressure cooker.

The post Pressure Cooker Chicken Adobo Tacos appeared first on MyFitnessPal Blog.

This silky-smooth squash soup cooks in just 10 minutes in the Instant Pot, so it’s quick enough for a weeknight. The soup is garnished with crispy, fried sage leaves, making it fancy enough for dinner, too.

Active time: 20 minutes | Total time: 50 minutes

Pressure Cooker Pumpkin Soup

Ingredients

• 2 tbsp olive oil
• 12 whole sage leaves
• 1 medium onion, diced into 1 inch pieces
• 1 medium carrot, diced into 1 inch pieces
• 2 tsp chopped fresh sage
• 3 medium garlic cloves, minced
• 1 tsp fresh rosemary, chopped
• 4 heaping cups (1 1/2 lb/680g) sugar pumpkin or butternut squash cubes 
• 4 cups (946ml) low-sodium chicken broth
• 1 bay leaf
• 3/4 tsp salt
• 1/4 tsp black pepper

Directions

Select the sauté function on the pressure cooker and adjust to high heat. Add the oil and, when hot, add the whole sage leaves. Cook, stirring occasionally, for about 1 minute, or until crisp and lightly browned. Transfer the sage leaves to a small bowl with a slotted spoon and reserve for garnish, leaving the oil in the pot.

Add the onion and carrot to the pot and cook, stirring frequently, for about 8 minutes, or until beginning to brown. Add the chopped sage, garlic, and rosemary and cook for 30 seconds, or until fragrant. Press cancel.

Add the squash, chicken broth, bay leaf, salt, and black pepper. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes.

Quick-release the pressure when cooking is complete. Discard the bay leaf. Blend the soup with an immersion blender until smooth, or carefully blend in batches in a standard blender.

Season with additional salt and pepper as needed. Serve garnished with the crispy sage leaves.

Serves: 4 | Serving Size: 2 cups

Nutrition (per serving): Calories: 125; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 519mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 6g; Protein: 4g

Nutrition Bonus: Calcium: 5%; Iron: 9%; Potassium: 510mg; Vitamin A: 370%; Vitamin C: 25%

Originally published: October 2018; Updated May 2026

The post Pressure Cooker Pumpkin Soup appeared first on MyFitnessPal Blog.

This homemade ramen skips the hours of simmering by using an Instant Pot to build a deeply flavored chicken broth in just 20 minutes

The post Pressure Cooker Chicken Ramen appeared first on MyFitnessPal Blog.

This silky-smooth squash soup cooks in just 10 minutes in the Instant Pot, so it’s quick enough for a weeknight. The soup is garnished with crispy, fried sage leaves, making it fancy enough for dinner, too.

Active time: 20 minutes | Total time: 50 minutes

Pressure Cooker Pumpkin Soup

Ingredients

• 2 tbsp olive oil
• 12 whole sage leaves
• 1 medium onion, diced into 1 inch pieces
• 1 medium carrot, diced into 1 inch pieces
• 2 tsp chopped fresh sage
• 3 medium garlic cloves, minced
• 1 tsp fresh rosemary, chopped
• 4 heaping cups (1 1/2 lb/680g) sugar pumpkin or butternut squash cubes 
• 4 cups (946ml) low-sodium chicken broth
• 1 bay leaf
• 3/4 tsp salt
• 1/4 tsp black pepper

Directions

Select the sauté function on the pressure cooker and adjust to high heat. Add the oil and, when hot, add the whole sage leaves. Cook, stirring occasionally, for about 1 minute, or until crisp and lightly browned. Transfer the sage leaves to a small bowl with a slotted spoon and reserve for garnish, leaving the oil in the pot.

Add the onion and carrot to the pot and cook, stirring frequently, for about 8 minutes, or until beginning to brown. Add the chopped sage, garlic, and rosemary and cook for 30 seconds, or until fragrant. Press cancel.

Add the squash, chicken broth, bay leaf, salt, and black pepper. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes.

Quick-release the pressure when cooking is complete. Discard the bay leaf. Blend the soup with an immersion blender until smooth, or carefully blend in batches in a standard blender.

Season with additional salt and pepper as needed. Serve garnished with the crispy sage leaves.

Serves: 4 | Serving Size: 2 cups

Nutrition (per serving): Calories: 125; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 519mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 6g; Protein: 4g

Nutrition Bonus: Calcium: 5%; Iron: 9%; Potassium: 510mg; Vitamin A: 370%; Vitamin C: 25%

Originally published: October 2018; Updated May 2026

The post Pressure Cooker Pumpkin Soup appeared first on MyFitnessPal Blog.

This creamy vegetarian mushroom and kale pasta is inspired by beef stroganoff and perfect for meatless Mondays.

The post Pressure Cooker Creamy Mushroom and Kale Pasta appeared first on MyFitnessPal Blog.

This silky-smooth squash soup cooks in just 10 minutes in the Instant Pot, so it’s quick enough for a weeknight. The soup is garnished with crispy, fried sage leaves, making it fancy enough for dinner, too.

Active time: 20 minutes | Total time: 50 minutes

Pressure Cooker Pumpkin Soup

Ingredients

• 2 tbsp olive oil
• 12 whole sage leaves
• 1 medium onion, diced into 1 inch pieces
• 1 medium carrot, diced into 1 inch pieces
• 2 tsp chopped fresh sage
• 3 medium garlic cloves, minced
• 1 tsp fresh rosemary, chopped
• 4 heaping cups (1 1/2 lb/680g) sugar pumpkin or butternut squash cubes 
• 4 cups (946ml) low-sodium chicken broth
• 1 bay leaf
• 3/4 tsp salt
• 1/4 tsp black pepper

Directions

Select the sauté function on the pressure cooker and adjust to high heat. Add the oil and, when hot, add the whole sage leaves. Cook, stirring occasionally, for about 1 minute, or until crisp and lightly browned. Transfer the sage leaves to a small bowl with a slotted spoon and reserve for garnish, leaving the oil in the pot.

Add the onion and carrot to the pot and cook, stirring frequently, for about 8 minutes, or until beginning to brown. Add the chopped sage, garlic, and rosemary and cook for 30 seconds, or until fragrant. Press cancel.

Add the squash, chicken broth, bay leaf, salt, and black pepper. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes.

Quick-release the pressure when cooking is complete. Discard the bay leaf. Blend the soup with an immersion blender until smooth, or carefully blend in batches in a standard blender.

Season with additional salt and pepper as needed. Serve garnished with the crispy sage leaves.

Serves: 4 | Serving Size: 2 cups

Nutrition (per serving): Calories: 125; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 519mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 6g; Protein: 4g

Nutrition Bonus: Calcium: 5%; Iron: 9%; Potassium: 510mg; Vitamin A: 370%; Vitamin C: 25%

Originally published: October 2018; Updated May 2026

The post Pressure Cooker Pumpkin Soup appeared first on MyFitnessPal Blog.

The Instant Pot renders ginger chicken thighs fall apart-tender and Japanese eggplant deliciously custard-like in just 12 minutes.

The post Pressure Cooker Ginger Chicken and Eggplant appeared first on MyFitnessPal Blog.

This silky-smooth squash soup cooks in just 10 minutes in the Instant Pot, so it’s quick enough for a weeknight. The soup is garnished with crispy, fried sage leaves, making it fancy enough for dinner, too.

Active time: 20 minutes | Total time: 50 minutes

Pressure Cooker Pumpkin Soup

Ingredients

• 2 tbsp olive oil
• 12 whole sage leaves
• 1 medium onion, diced into 1 inch pieces
• 1 medium carrot, diced into 1 inch pieces
• 2 tsp chopped fresh sage
• 3 medium garlic cloves, minced
• 1 tsp fresh rosemary, chopped
• 4 heaping cups (1 1/2 lb/680g) sugar pumpkin or butternut squash cubes 
• 4 cups (946ml) low-sodium chicken broth
• 1 bay leaf
• 3/4 tsp salt
• 1/4 tsp black pepper

Directions

Select the sauté function on the pressure cooker and adjust to high heat. Add the oil and, when hot, add the whole sage leaves. Cook, stirring occasionally, for about 1 minute, or until crisp and lightly browned. Transfer the sage leaves to a small bowl with a slotted spoon and reserve for garnish, leaving the oil in the pot.

Add the onion and carrot to the pot and cook, stirring frequently, for about 8 minutes, or until beginning to brown. Add the chopped sage, garlic, and rosemary and cook for 30 seconds, or until fragrant. Press cancel.

Add the squash, chicken broth, bay leaf, salt, and black pepper. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes.

Quick-release the pressure when cooking is complete. Discard the bay leaf. Blend the soup with an immersion blender until smooth, or carefully blend in batches in a standard blender.

Season with additional salt and pepper as needed. Serve garnished with the crispy sage leaves.

Serves: 4 | Serving Size: 2 cups

Nutrition (per serving): Calories: 125; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 519mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 6g; Protein: 4g

Nutrition Bonus: Calcium: 5%; Iron: 9%; Potassium: 510mg; Vitamin A: 370%; Vitamin C: 25%

Originally published: October 2018; Updated May 2026

The post Pressure Cooker Pumpkin Soup appeared first on MyFitnessPal Blog.

This silky-smooth squash soup cooks in just 10 minutes in the Instant Pot, so it’s quick enough for a weeknight

The post Pressure Cooker Pumpkin Soup appeared first on MyFitnessPal Blog.

This silky-smooth squash soup cooks in just 10 minutes in the Instant Pot, so it’s quick enough for a weeknight. The soup is garnished with crispy, fried sage leaves, making it fancy enough for dinner, too.

Active time: 20 minutes | Total time: 50 minutes

Pressure Cooker Pumpkin Soup

Ingredients

• 2 tbsp olive oil
• 12 whole sage leaves
• 1 medium onion, diced into 1 inch pieces
• 1 medium carrot, diced into 1 inch pieces
• 2 tsp chopped fresh sage
• 3 medium garlic cloves, minced
• 1 tsp fresh rosemary, chopped
• 4 heaping cups (1 1/2 lb/680g) sugar pumpkin or butternut squash cubes 
• 4 cups (946ml) low-sodium chicken broth
• 1 bay leaf
• 3/4 tsp salt
• 1/4 tsp black pepper

Directions

Select the sauté function on the pressure cooker and adjust to high heat. Add the oil and, when hot, add the whole sage leaves. Cook, stirring occasionally, for about 1 minute, or until crisp and lightly browned. Transfer the sage leaves to a small bowl with a slotted spoon and reserve for garnish, leaving the oil in the pot.

Add the onion and carrot to the pot and cook, stirring frequently, for about 8 minutes, or until beginning to brown. Add the chopped sage, garlic, and rosemary and cook for 30 seconds, or until fragrant. Press cancel.

Add the squash, chicken broth, bay leaf, salt, and black pepper. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes.

Quick-release the pressure when cooking is complete. Discard the bay leaf. Blend the soup with an immersion blender until smooth, or carefully blend in batches in a standard blender.

Season with additional salt and pepper as needed. Serve garnished with the crispy sage leaves.

Serves: 4 | Serving Size: 2 cups

Nutrition (per serving): Calories: 125; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 519mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 6g; Protein: 4g

Nutrition Bonus: Calcium: 5%; Iron: 9%; Potassium: 510mg; Vitamin A: 370%; Vitamin C: 25%

Originally published: October 2018; Updated May 2026

The post Pressure Cooker Pumpkin Soup appeared first on MyFitnessPal Blog.

These tasty oatmeal jars are the perfect quick breakfast for busy mornings that you can customize to your liking.

The post Cranberry Almond Oatmeal Jars appeared first on MyFitnessPal Blog.

Simple, elegant, and endlessly satisfying — this mashed avocado toast with smoked salmon is the kind of recipe that proves less is more. Creamy avocado, silky salmon, and crisp red onion come together on a slice of hearty whole-grain toast in minutes, delivering a beautiful balance of flavors along with heart-healthy omega-3 fatty acids and a generous dose of protein to start your day strong (1).

Active time: 5 minutes | Total time: 5 minutes

Mashed Avocado Toast With Smoked Salmon

Ingredients

• 1 slice whole-grain toast
• 1/2 avocado (75g), smashed
• 3 oz. (84g) smoked salmon
• 2 slices red onion

Directions

Spread the smashed avocado evenly over the toast. Top with the smoked salmon and red onion slices. Serve immediately.

Serves: 1 | Serving Size: 1 toast

Nutrition (per serving): Calories: 341; Total Fat: 18g; Saturated Fat: 2g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 4g; Cholesterol: 20mg; Sodium: 778mg; Carbohydrate: 28g; Dietary Fiber: 9g; Sugar: 4g; Protein: 22g

Nutrition Bonus: Vitamin D: 145%; Iron: 12%; Potassium: 654mg; Vitamin C: 16%; Calcium: 7%

Originally published January 2020; Updated May 2026

The post Mashed Avocado Toast With Smoked Salmon appeared first on MyFitnessPal Blog.

If you’re looking for a healthier alternative to sausage, this recipe gives you less salt and fat than a typical breakfast sausage.

The post Turkey Breakfast Sausage appeared first on MyFitnessPal Blog.

Simple, elegant, and endlessly satisfying — this mashed avocado toast with smoked salmon is the kind of recipe that proves less is more. Creamy avocado, silky salmon, and crisp red onion come together on a slice of hearty whole-grain toast in minutes, delivering a beautiful balance of flavors along with heart-healthy omega-3 fatty acids and a generous dose of protein to start your day strong (1).

Active time: 5 minutes | Total time: 5 minutes

Mashed Avocado Toast With Smoked Salmon

Ingredients

• 1 slice whole-grain toast
• 1/2 avocado (75g), smashed
• 3 oz. (84g) smoked salmon
• 2 slices red onion

Directions

Spread the smashed avocado evenly over the toast. Top with the smoked salmon and red onion slices. Serve immediately.

Serves: 1 | Serving Size: 1 toast

Nutrition (per serving): Calories: 341; Total Fat: 18g; Saturated Fat: 2g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 4g; Cholesterol: 20mg; Sodium: 778mg; Carbohydrate: 28g; Dietary Fiber: 9g; Sugar: 4g; Protein: 22g

Nutrition Bonus: Vitamin D: 145%; Iron: 12%; Potassium: 654mg; Vitamin C: 16%; Calcium: 7%

Originally published January 2020; Updated May 2026

The post Mashed Avocado Toast With Smoked Salmon appeared first on MyFitnessPal Blog.

This smoothie has enough protein and fiber to keep you satisfied, and it’s packed with spinach, mandarins and turmeric.

The post Mandarin-Ginger Smoothie appeared first on MyFitnessPal Blog.

Simple, elegant, and endlessly satisfying — this mashed avocado toast with smoked salmon is the kind of recipe that proves less is more. Creamy avocado, silky salmon, and crisp red onion come together on a slice of hearty whole-grain toast in minutes, delivering a beautiful balance of flavors along with heart-healthy omega-3 fatty acids and a generous dose of protein to start your day strong (1).

Active time: 5 minutes | Total time: 5 minutes

Mashed Avocado Toast With Smoked Salmon

Ingredients

• 1 slice whole-grain toast
• 1/2 avocado (75g), smashed
• 3 oz. (84g) smoked salmon
• 2 slices red onion

Directions

Spread the smashed avocado evenly over the toast. Top with the smoked salmon and red onion slices. Serve immediately.

Serves: 1 | Serving Size: 1 toast

Nutrition (per serving): Calories: 341; Total Fat: 18g; Saturated Fat: 2g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 4g; Cholesterol: 20mg; Sodium: 778mg; Carbohydrate: 28g; Dietary Fiber: 9g; Sugar: 4g; Protein: 22g

Nutrition Bonus: Vitamin D: 145%; Iron: 12%; Potassium: 654mg; Vitamin C: 16%; Calcium: 7%

Originally published January 2020; Updated May 2026

The post Mashed Avocado Toast With Smoked Salmon appeared first on MyFitnessPal Blog.