We do lots of fun meals that can be customized for each member of the family – pizza and okonomiyaki are two of our faves.
We finally got the kids to try sushi by taking them to a rotary sushi bar, with the cool conveyor belt rolling tons of different types of sushi past our table. I hate to be the parent who uses gimmicks to get their kids to try new things, but honestly, I’m just so happy that we can all go out for sushi. I’m willing to own up to the bribe. They liked it so much that they wanted to have sushi more often, so we started to DIY. Continue reading →
Do you remember when the first grape and cherry tomatoes came off the vine? We gleefully popped them in our mouths by the dozen, savoring the sweet, juicy wonderfulness. After awhile, though, the allure wore off. Now, we have 50 of these suckers ripening each day. I needed something to do with them.
The sweetness of the grape/cherry tomatoes is perfect for soup – no need to add any sugar to the mix. This soup is a lovely way to transition from summer to fall. Continue reading →
This cool, creamy concoction is a great way to make use of all of those cucumbers that are coming off the vine right now. Use it as a sauce or a dip – it’s delicious on crackers, chips, raw vegetables, and gyros. And on lots of other things, too! Continue reading →
This recipe comes to us courtesy of the Aurora Farmers Market. Each week, they purchase produce from their vendors and whip up a vegetable dish, a smoothie, and an infused water. Farmers Market visitors can sample the creations and take home the recipes.
This past week, they knocked all three dishes out of the park. The watermelon-infused water tasted like a sugary juice drink, the cinnamon-plum smoothie (made in a bicycle-powered blender!!!) was delicious, and this Lemon Parmesan Swiss Chard Salad was unbelievable. I hunted down the market vendor who had swiss chard this week and brought the recipe card home.
This salad is a little more work than your average leafy green salad, but it is completely worth it. Trust me. The lemon, garlic, and cheese wrap the chard in so many layers of flavor.
I returned to work this fall. Not full-time yet, but enough hours in the week to put us into a situation where we are managing child care, extra-curriculars, 2 parents’ jobs, and keeping everything humming along smoothly. In the past, this has been a recipe for disaster in terms of nutrition. Continue reading →