Turnips, Cauliflower and Beans with Blood Orange DressingTurnips, Cauliflower & Beans in Blood Orange Dressing
february 25, 2015

This time of year there is usually an influx of turnips from our CSA, which my family tires of eating quickly. Tonight, with a little help from Twitter (where there are always plenty of people willing to tweet about food) I discovered a new dish that everyone in my family will eat!

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Kid Made Ice Cream CakeIce Cream Cake
february 23, 2015

"I'm making Daddy an ice cream cake for his birthday," my son told me emphatically, at 8am this morning as we walked out the door to go to school. I told him we wouldn't have time and that he could just pick out a pre-made ice cream cake from the store this afternoon, but he wasn't having it. No dice. He wanted to make that cake himself. And so he did.

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Jason's Birthday DinnerCelery Root Chowder
february 23, 2015

Deborah Madison's Celery Root Chowder is a favorite of ours, I make it every winter when celery roots are in our CSA box. This time I served it with some fresh bread from the bakery, soft ripened cheese, and pâté, for my husband's birthday. Pâté is one of his favorite things that we almost never eat. We also almost never have Manhattans with dinner. 

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Crusty Brown Rice with GreensCrusty Brown Rice with Greens
february 12, 2015

The photos are beautiful and the concept is great, but so far I'm striking out with this cookbook. First the cruncny farro, now a dinner that elicits "Ew! Crusty? Brown? I won't eat it!"  To top it all off, I singed the crust.

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Morning CitrusCitrus Segments and Juice
february 9, 2015

One of my kids will always eat her oranges, while the other waffles between sometimes and maybe. But if I cut off the peel, pith and membrane that holds all the good parts together, he eats it up. This is one of my favorite ways to get us all some vitamin C and fiber in the mornings. Thank you Marcus Samuelsson, for teaching me the easy way to cut citrus fruit into segments!

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Braised Chicken with Farro, Kale and Winter SquashBraised Chicken with Farro, Kale and Winter Squash
february 9, 2015

This is just what I've been looking for, a one-pot, whole grain wonder that uses up the produce from our CSA! There is only one problem: I don't have the right pot. But then what could be better than an excuse to buy new kitchenware? For the time being I made it in the closest thing I have to a 12" cast iron skillet.

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Macaroni CasseroleMacaroni Casserole
february 5, 2015

Walks like a duck, talks like a duck. I'm going to call this macaroni and cheese and add it to my quest for the perfect recipe. This one calls for 1 cup of "add-ins", like  frozen peas or chopped steamed broccoli. Knowing my kids' abhorrence for the peas I add to chicken pot pie, I asked for their input. Surprisingly, my vegetable-averse son asked for steamed cabbage. 

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Alfredo with ShrimpAlfredo with Shrimp
february 4, 2015

Shrimp cook fast. Shrimp are high in protein. Shrimp taste good. I usually only need two good reasons to do something, so that's enough for me! This recipe has the added bonus of using spinach, which is a frequent part of our weekly CSA box. And it makes whole wheat pasta tolerable. That's five reasons to make it for dinner. Five!

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Teriyaki Flank Steak SaladTeriyaki Flank Steak Salad
february 3, 2015

I neglected to mention this yesterday, but after dropping last night's Teriyaki Salmon on the grill I re-used its marinade for tonight's flank steak. I just can't let a half cup of soy sauce go to waste. Even my son took note of its long pouring time during preparation.

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20150202-PlantSeedsWinter Wrap-Up
february 2, 2015

It's that time again, January is over and winter is is wrapping up. Outside in my garden exciting things are happening. All of a sudden last year's baby lemons are turning yellow, ripening into 2015's crop. At the same time, next year's fruit is setting: the flowers fall off and leave behind tiny, green swellings which are the beginnings of next winter's lemons.

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Grilled Teriyaki SalmonGrilled Teriyaki Salmon
february 2, 2015

Lisa Leake's book 100 Days of Real Food does a wonderful job of laying out most of the reasons why I choose to cook the way I do. Delicious food made with real ingredients instead of heavily processed or artificial ones is just better, and she tells us why.

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Asian Inspired RiceAsian Inspired Rice
february 2, 2015

Brown rice, avocado, cilantro, peanuts and sauce - this one is kind of like a healthy casserole. It's pretty tasty and was a big hit with my husband but, sadly, not with my kids. 

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