It's that time of year again, when a multitude of cabbage begins to arrive in our produce box and clutter up the fridge. This year, I will do my best to make sure we eat each and every one of the little darlings. Perfectly delicious when sautéed gently with butter, some of the more traditional recipes for cabbage, however, can be downright frightening.
You won't find much to eat here, but you can learn a lot about west coast seafood, investigate climate change and dissect a squid! Make plans to tour the visitor center next time you're at the Presidio of San Francisco's Crissy Field or schedule a field trip for your kids' class at school.
This morning my kids both refused to eat the omelets their dad had so kindly prepared for their breakfast. So I cooked up a pot of brown rice, stuck it in the the fridge and used it to feed them their omelets for dinner.
A great recipe for quick salad dressing with herbs, a squeeze of lemon and a squeeze of honey, which is more than I usually give my dressing. Delicious over a salad of butter lettuce, chopped carrots, sweet peppers and tomatoes.
This is one of two ways I can successfully cook fish inside the house. Usually, I go outside and grill it. But Jenny Rosenstrach's Royal Salmon is quick and tasty with an awesome sauce, so it has become this summer's goto for a fast-fish-dish.
Super fast, super delicious, what's not to love? Apparently plenty, because neither of my kids ate it. Next time I'll triple the bacon.
I've been feeding my kids Chicken Rice Soup for as long as they've been eating food. It is an easy double win for me: quick to make out of leftovers and they will always have a bowl. But this time I changed it up and used farro instead of rice.
This salad is really delicious even though it has the strangest combinations of ingredients I've ever seen. Green tomatoes, peaches, cucumbers, parsley and basil dressed in vinaigrette are the perfect thing for a hot summer's day.
This salad comes from the days of castles and knights in shining armor - the fourteenth century, or 1390 to be exact. It is surprisingly modern and you can find something similar on the menu of many San Francisco restaurants right now: the ingredients are fresh, simply prepared and able to speak for themselves through a light dressing.
Homemade salad dressing is a particular passion of mine. Usually quick and easy to make from a few pantry ingredients and whatever fresh herbs are in the CSA box or growing out in the garden, it is almost always better than anything I can purchase pre-made from the store.
Finding a protein-rich snack that is delicious, healthy, easy and adored by my incredibly energetic children has been no easy task. They don't like cheese sticks (which is fine, I don't like the packaging), won't touch tofu (no big surprise there) and will only eat a few unsalted nuts before they claim to be full and demand something else.
This was a surprisingly successful way to feed my kids kale! The soup starts with sausage, which you fry up in a pot, then add garlic, onion, potatoes, chicken stock, kale and salt. It's really that easy and would probably work fine with any type of greens.