NopalitoNopalito
february 25, 2015

Nopalito's cactus colored interior is just about perfect. They have the best salsas in town and their Pozole Rojo is my favorite lunch in all of San Francisco: spicy, beefy, with cabbage, lime and their own chili blend served alongside, in case you still need to turn up the heat. Delicious!

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Kid Made Ice Cream CakeIrma Rombaur's Ice 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 DinnerDeborah Madison's Celery 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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Brown Rice BowlMolly Watson's Brown Rice Bowl
February 17, 2015

This meal is packed with protein, whole grains and greens. It can be easily assembled from ingredients cooked the night before or earlier in the day and it tastes great. That's a triple win, in my book.

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Hummus and PitaYotam Ottolenghi's Hummus and Pita
february 14, 2015

Ottolenghi's restaurants are, as far as I can tell, all in London and all wildly popular. The recipes in this cookbook are from those restaurants. Ottolenghi bases his cooking on vegetables, pulses and grains from his native Israel. Luckily for me, that includes lots of whole grains, healthy proteins and vegetables that we get in our CSA box.

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20150212-CreamyButternutSoupPollan Family's Butternut Squash Soup
february 12, 2015

Spicy Sweet Potato is our usual favorite orange soup, but this one is good, too. More gingery than spicy, but I have to say that sweet potatoes and butternut squash taste pretty similar when cooked in chicken broth with onion.

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Crusty Brown Rice with GreensMolly Watson's Crusty 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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Pasta with Meatballs and Farmer' CheesePasta with Lisa Leake's Meatballs
february 11, 2015

We love meatballs at my house and these are good! More carrots than usual, but that doesn't seem to be a problem. I served them with Nigel's Naked Sauce from Eatwell Farm and our son Gus' Farmstead Cheese, which he made at Louella Hill's Cheesemaking for Kids Class.

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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 them 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 SquashMolly Watson's Braised 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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Pizza with Ham and SpinachLouella Hill's Pizza
february 8, 2015

My husband likes to make pizza, so today he made two with the cheese our son brought home from his class this afternoon. Both were delicious!

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Louella Hill Stretching MozzerellaLouella Hill's Mozzarella, Sour Cream & Farmers' Cheese
february 8, 2015

Today my son went to the San Francisco Milk Maid's Cheesemaking for Kids class at 18 Reasons. He is seven. Although he wasn't a particularly adventurous taster of unfamiliar cheeses, he learned about the cheesemaking process and came home with three types of cheese he'd made himself!

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