The only “trick” to working with asparagus is to trim off the woody ends. You can peel the bottom of each stalk until you reach the tender center, or go the completely unfussy route by simply snapping off ends. Do this by feel, gently bending each spear toward the bottom until you find the sweet spot where it breaks off with ease.

The asparagus gets rolled in olive oil, Meyer lemon juice and zest right in the roasting pan, no need to dirty a bowl. Use a conventional lemon if tracking down a Meyer will make this recipe even the teensiest bit effortful. It’s meant to be a breeze.

A typical bunch of asparagus fits perfectly in my toaster oven, which heats up quicker and uses less energy than a conventional one. Until recently, I embellished the finished asparagus with shaved Parmesan cheese, which I imagine I’ll get back to at some point. For now I’m infatuated with the garnish Cheryl Sternman Rule uses in her cookbook Ripe: draping a diced, hard cooked egg over the roasted spears. It’s a satisfying mix.

As for nutrition, like every vegetable, asparagus has loads of good stuff to offer, all at just 20 calories in a half cup. I found this terrific rundown on all its upsides by Ellie Krieger, a registered dietitian and host of the Food Network’s Healthy Appetite.

Just before adding the egg, I finish the cooked asparagus with a small pinch of fleur-de-sel, that delicate flaked salt that brightens the flavors of whatever it touches. This is just a fancy flourish; your everyday salt will be perfectly tasty, too.

ROAST ASPARAGUS WITH MEYER LEMON AND CHOPPED EGG

For a variation, skip the egg and use a vegetable peeler to shave thin shards of good-quality Parmesan cheese over the top.

• 1 bunch fresh asparagus
• 1 egg
• Zest and juice of 1 small Meyer lemon (or conventional lemon)
• 2 teaspoons extra-virgin olive oil
• Salt and pepper to taste
• Fleur de sel (optional)

Preheat oven to 400 degrees.

Snap the woody ends off the bottom of the asparagus spears and discard.

Hard boil the egg using your preferred method. Once cooked, peel and dice. Set aside.

While the egg is cooking, lay asparagus on a baking sheet. Scatter the zest, squeeze the juice, and drizzle the olive oil over the asparagus. Toss to coat. Sprinkle lightly with salt and pepper.

Put the asparagus in the oven and roast 8 to 10 minutes until just tender with a little firmness to the bite. The time will vary depending on the thickness of the spears. Cutting a small piece off the bottom of a stalk is one sure way to test for doneness, keeping in mind it will continue to cook a little after it’s out of the oven.

Lay the asparagus on a serving plate. Finish with a small pinch of fleur-de-sel or other salt to taste. Arrange the diced egg crosswise over the center of the spears.

Serve warm or at room temperature.

Serves 4 to 5 as a side dish.

I liked her immediately.

It’s a tradition she started when her kids were little and she was desperate for a good night’s sleep and time to herself. She hasn’t missed a Mother’s Day since.

I know. Kinda heavenly.

What intrigues me most is the thought of one of those great big hotel baths all to myself without a child climbing in along with me or asking for help finding their (fill in the blank) just as I’m plunging into the bubbles or getting the tub halfway filled only to realize there’s no more hot water because small people have been taking long showers.

And so this year, while I’m not going to be checking into the Ritz, I do plan to treat myself to a hotel-style bath. I’ll ask my crew to skiddadle and pretend I’m in one of those giant tubs, all by myself.

My bath salts are about the only recipe I’m planning to follow this Mother’s Day. I advise you to do the same.

It’s going to be delicious.

MOTHER’S DAY BATH

This is a more luxurious version of the bath my mom would make for us when we were kids:a combination of Epsom salt and baking soda. The addition of essential oils, herbs, and flowers makes it suitable enough to qualify as a Mother’s Day indulgence.

1 cup fine sea salt
1 cup baking soda
3 drops lavendar oil or other favorite essential oil
2 big sprigs fresh lavendar
Rose petals

Start filling your bath with water as hot as you like it.

As the water is running pour the salt and soda in so it dissolves.

Add the lavendar oil and sprigs of fresh lavender. Swirl it around the tub with your hand.

Sprinkle rose petals over the top.

Climb in.

HAPPY MOTHER’S DAY!

I cocked my head to the side, thinking, I know how we soccer moms love to bestow treats on our kids, but four boxes of pastries? It was enough sugar, butter and hydrogenated fat to fuel them for the rest of the season.

It struck a nerve, then, when a few days later I read a thought-provoking piece Sally Kuzemchak wrote for her excellent blog Real Mom Nutrition. She generously agreed to let me share it with all of you. I’d love to hear your thoughts about snacks on the sidelines, too.

SOCCER MOM SOAPBOX
by Sally Kuzemchak, MS, RD

As a dietitian, I try very hard to a) be helpful when asked and b) not be bossy and preachy and in everyone’s business when it comes to food (my husband may disagree with this).

I really don’t want to be That Mom. You know her: The one who rails against toxic diapers in landfills while you’re changing your baby’s Pampers.

Which is why I’ve kept quiet about soccer snacks. Until now.

Let me tell you about soccer. The Capri Sun flows like water at soccer. There are Pringles. And Ritz Bits. And Oreos. And cupcakes. Sometimes Oreos and cupcakes. It is a six-year-old’s paradise at soccer.

Last week it was my turn to bring the soccer snacks. I spent $12 on apples, washed them, loaded them into a cooler, and dragged them to the game. Frankly, I felt a little self-righteous: I would show everyone that tired, hungry, post-game kids would happily eat a crispy apple. Without saying a word–without being That Mom–I would prove my point.

After the game ended (in a stunning 6-0 victory) the kids swarmed around the cooler, grabbing at the shiny apples.

Until word got out that someone’s dad, who thought it was his turn to bring the snacks, had individual bags of Doritos. And not only did they take off running, they also threw their apples back into the cooler.

I know what some parents say: “It’s just some chips, let the kids have their fun.” But it’s not just chips at soccer. We’re feeding this kind of junk to our kids everywhere–at preschool, at school events, at parties. And at Saturday morning soccer games, which amount to a total of (maybe) 15 minutes of vigorous physical activity, and where all they require is a lot of water and a good lunch at home afterward.

Look: I know the parents bringing the Kool-Aid and the Nutter Butters care just as much about their kids as I do. Which is why we all need to stop and consider what our children need, not what they want. My first grader would prefer to never brush his teeth ever again, and my toddler would like to play outside in his pajamas when it’s 40 degrees. But I know better. That’s my job as a parent.

So, what did I do with all of those leftover apples? I made a double batch of crockpot applesauce, which Henry and Sam devoured in less than 24 hours.

Oh, and t-ball season starts next week. Guess who’s going to be That Mom?

Note: Sally followed this post by stepping up and writing a letter to the t-ball coach with the aim of healthy sports snacks. You can find that here. It’s worth a read and would make a mighty fine template for your own letter, if you should be so brave!

Then there are the “under the radars” you never consider before actually having kids: the open access to Halloween bags after bedtime, the “cleaning” of ice cream cones when the melting outpaces the licking, and the baking of ooey, gooey treats “because I need to…for the kids.”

The latter is just how these Chewy, Chocolatey CheeriOats Bars came to be.

It was an hour before I was due to pick up a crew of six girls for lacrosse practice when it dawned on me that an after school snack was in order, the perfect excuse to bake a batch of the chewy sort of treat I’d been mulling over all day.

After foraging through the pantry for inspiration, I settled on cereal bars in the order of a rice crispy treat, only built on a base of Cheerios along with wholesome add-ins for good measure.

The result is a super satisfying bar that hits all the right sensory buttons: chewy, chocolatey, nutty, crunchy, and a little salty. Yum. All this at about 100 calories a pop, a reasonable indulgence paired with a glass of milk for an after school treat.

Eschewing the corn syrup, sweetened condensed milk, and marshmallows that are typical of bars, I relied largely on organic brown rice syrup for the “glue” to hold it all together. This mild-tasting, viscous sweetener is available in many specialty stores, organic markets such as Whole Foods, and the “health food” section of some supermarkets. I use it in place of corn syrup in much of my baking, sometimes in combination with honey or maple syrup.

Since the bars are full of both Cheerios and whole oats, they have a pleasing crunch and enough soluble fiber to make you feel like there’s some good in there. Whole peanuts and peanut butter help to make the bars filling with a hit of protein. Raisins and chocolate add sweetness.

It all comes together by quickly melting the brown rice syrup with a touch of brown sugar, peanut butter, and vanilla, pouring it over the dry ingredients, and pressing the whole lot into a baking pan.

Once cool, you cut it into bars that will keep well for a week in a container with a tight lid.

The recipe makes 25 bars, which means once you drop those six kids off for practice, there are 19 left over for you to choose from…along with a cup of tea and quiet house.

If you like this, you may also like Peanut Butter Chocolate Chip Granola Bars or Whole Lotta Love Bars

CHEWY, CHOCOLATEY CHEERIOATS BARS.

This is effectively a “no bake” bar, except for the fact that the oats get lightly browned in the oven before the mixing begins. What’s important in the recipe is 1)to get the syrup good and hot before adding it to the cereal 2)to stir it together very quickly so that the syrup coats the dry bits before it starts to cool and 3)to press the mixture very firmly into the pan so the bars hold together well.

• 1 cup whole oats
• 3 cups Cheerios or similar oat cereal
• 1/2 cup semi-sweet or bittersweet chocolate chips
• 1/3 cup roasted, salted peanuts
• 1/3 cup raisins
• Oil for greasing the pan
• 1/2 cup organic brown rice syrup
• 1/4 cup firmly packed brown sugar
• 1/4 cup creamy, no-sugar added peanut butter
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Spread oats in the bottom of a 9×9-inch baking pan and toast in the oven until fragrant and lightly browned, about 15 minutes.

While the oats are browning, put the Cheerios, chocolate chips, peanuts, and raisins into a large bowl. Set aside.

Pour the brown rice syrup, brown sugar, and peanut butter into a small, heavy pot and warm over medium heat to dissolve the sugar and melt the ingredients together into a thin, smooth syrup, stirring occasionally. Once the ingredients are melted, stir in the vanilla.

When the oats are done, remove from oven and add to the bowl with the Cheerios. Mix well.

Lightly grease the bottom and sides of that same baking pan.

Drizzle the hot syrup over the cereal mixture and use a wooden spoon to quickly work the ingredients together so it is one, uniform lump, with no dry bits left out.

Put it immediately into the greased baking pan and use the spoon to press it down very firmly, filling out the entire pan. Once the mixture has cooled enough to touch, use your hands to press down on the mixture further until it is one solid, uniform block.

Leave it to cool for 30 minutes. Then, invert the bars onto a cutting board, turn it right- side up, and cut it into 25 bars.

Store in an air-tight container.

Makes 25 bars.

Adapted from a recipe for Banana Nut Energy Bars by the folks at Cheerios.

I know, it’s a bold statement. And if it was my own recipe, I’d have to be pretty full of myself to say it. But, since it’s not my recipe, but that of one of the most talented pizza makers in the country (world?), I know it to be true.

I’d gotten out of the habit of making my own pizza dough of late. What, with so many shops selling pretty solid options — from my lovely, local Canyon Market to Trader Joe’s — I wondered if it was worth the effort (and patted myself on the back for making my own at all rather than speed dialing Dominos).

But low and behold, just days after sinking my teeth into a heavenly Margarita pie at CO, a cozy New York eatery, the very chef, Jim Lahey, behind that very pizza, published his very recipe on Food52, one of the most reliable websites I know for excellent eats.

The recipe is officially called Jim Lahey’s No Knead Pizza. Here’s what’s involved:

PUT FLOUR + YEAST + SALT IN BOWL. STIR. ADD WATER. STIR. RISE.

How easy is that? No fancy flour, no wondering if the water temperature is just right to activate the yeast, no sticky, kneading mess. It’s certainly quicker than walking to the market and buying dough. Plus, unlike store bought, which I’ve found to be stubborn to work, this one is pretty maleable.

Virginia and I made these together together. You’ll see we weren’t too particular about getting the shape perfectly round.
But that didn’t seem to effect the flavor one bit.

As for the sauce? It’s just tomatoes, olive oil, and salt, which Virginia thoroughly relished squishing between her fingers until it was a mixed together.

A couple things to keep in mind.

1) Owning a pizza stone is the best way to get that super crispy texture to your crust. It’s a small investment that you will have FOREVER (mine was a wedding gift) and is easy to store alongside your baking sheets or cutting boards

2) A pizza peel helps, too. That’s the wooden board with a handle you see at pizzerias which allows you to slip the pie right onto the pizza stone with one swift move. If you don’t have either peel or stone, you can make this on an ordinary cookie sheet, just be sure your oven is piping hot.

3) I used about one-third less Mozzarella and half the Parmesan called for in the recipe. To me, it was still plenty cheesy.

4) We played around with toppings in addition to plain cheese — olives, arugula, spinach, prosciutto.

5) The oven temperature remained at a consistent 500 degrees. We didn’t incorporate the broiler as is suggested in the recipe: too complicated for our crew and pizza was still over the top.

6) We found the recipe made enough for our family of five, plus slices leftover for lunch boxes the next day. Keep in mind, I served the pizza with both a generous salad and a side of roasted asparagus. This assured we weren’t just filling up on the delicious pie, but balancing all that cheesy goodness with plenty of green stuff. Red wine helped the grown ups wash it all down; we need our antioxidants and phytochemicals, people!

For the recipe along with a “how to video” (which I didn’t think necessary, but perhaps worth a peek) go to Food52.

For a speedy weeknight pizza, check out my Spinach and Prosciutto Lavash Pizza (oven to table in 15 minutes).

Parents of finicky eaters know what I’m talking about. Picky is tricky. I’ve touched on the subject in a few posts — Raising Adventurous Eaters; When They don’t Like Dinner; and Sneaky Chocolate Bundt Cake — but not plunged in head first. So when I was given a copy of the recently published No Cry Picker Eater Solution by Elizabeth Pantley a few weeks ago, I figured it was time to dig in.

For a lot of folks, dealing with fussy feeders is among the most frustrating aspects of parenting. And it’s pervasive. Ask any group of moms, particularly those with little ones, how often meals are marked by a battle over the plate and you’ll see nods across the room.

There is a laundry list of reasons kids are picky, and no quick fix. But reading through Elizabeth’s book may give parents hope that their kids will indeed graduate from a diet of chicken nuggets and cheese quesadillas. The book strikes a welcome, judgement-free tone, a shift from the tisk tisking of so many parenting gurus (most of us moms do just fine with the self criticism all on your own, thank you very much). She focuses not just on getting kids to eat, but on helping them transition to more wholesome choices over time, say moving from a sweetened, hydrogenated peanut butter to an all-natural one (my own kids are lobbying hard to make the opposite move).

I thought I’d leave you with some of my take-aways from the No-Cry Solution. If you’re hankering for more, you can track down details of the book here.

And when your child has progressed beyond buttered noodles and is up for those parsley flecks and garlicky mollusks, here’s that recipe for Spaghetti and Clams.

TIPS FOR PICKY PALATES

1. Start Small — When introducing a new food, offer just a tiny amount — a few chick peas or a single green bean — along with more familiar foods. Then, leave your child be without pressure, emotion, or comment.

2. Don’t Fret over a Single Meal — The balance of your child’s diet rests not on one dish or even one day, but what they take in over many days. Relax a little, truly, they won’t wither from malnutrition.

3. Serve Family Style — Rather than plating your child’s meal, serve food family style so they get to do the choosing. If you’re cooking wholesome foods, they can’t go wrong. Include largely familiar foods, with one or two new or not-yet-adopted options at the table.

4. Give Vegetables More of a Starring Role — Rather than having vegetables be an afterthought, consider putting as much care into them as you do the main course. Also, think about offering two vegetables at meals to up the likelihood that kids will try at least one of them. And let your kids see you thoroughly enjoying your veggies without pressuring them to do the same.

5. Watch the Juice — Most kids love juice and would happily sip away all day long. Unfortunately, it can fill up their tummies, leaving little room for nourishing foods and calcium-rich milk.

6. Don’t Give Up — A finicky eater may need to be introduced to a food 10 to 15 times before even tasting it. After offering them a new food a couple of times, ask them to take a bite or two. Patience pays off here.

Got a picky or formerly picky eater under your roof? I’d love to hear your success stories, so please share in the comments section.

Today’s recipe, for example, was inspired by a jar of beet “hummus” procured last August from a small farmer (he wasn’t small, but his farm was) at the Half Moon Bay Farmer’s Market. It made a dynamite little canapé for a summer barbecue when spread on chilled cucumber slices then topped with a dot of fresh goat cheese. Light and flavorful, the hummus was an across-the-board hit with grown ups as well as kids (who seemed a little dazzled by its vibrant color).

I’d forgotten about the beet hummus until a few weeks ago when I was asked to bring an appetizer for a potluck party. I decided to try my hand at mimicking what I’d bought from the farmer. This recipe, a combination of cooked beets, roasted almonds, a hint of garlic, and plenty of lemon juice, is a pretty close, and very tasty approximation. Plus, it’s light enough so that it won’t spoil pre-dinner appetites. The colorful mixture can also double as a savory dip along with whole grain pita chips or as a spread for sandwiches.
You begin by scrubbing and then boiling the beets in plenty of water until very tender. Once cooked and cool enough to handle, you can easily slip off the outside skins with your fingers. Watch as your fingers go pink under the touch of a beet with its bright, antioxidant-rich juices; be careful not to stain your clothing.

If you want a short cut, the pre-cooked beets sold in vacuum sealed pouches in the produce section of some markets, including Trader Joe’s, aren’t a bad way to go. The size of the beets in those packages vary, so do your best to figure out the equivalent to three large beets.

The recipe uses only the colorful root of the vegetable, but don’t toss out those beet greens. Wash thoroughly, chop roughly (stems and all), run them through a salad spinner, and keep in a sealed bag in the fridge. You’ll have healthy greens at the ready to add to soups, pastas, sautés, stews, and even juices and smoothies, over the next couple of days. They are nourishing too and would be a shame to discard.BEAUTIFUL BEET HUMMUS

• 3 large red beets
• 2 to 3 tablespoons beet cooking water
• 1/2 cup roasted almonds
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 small clove garlic, peeled
• Salt to taste

For serving: chilled English cucumber and fresh goat cheese (chevre)

Trim off the beet greens and save for another use. Scrub the beets well and put into a medium pot covered by a couple of inches with water. Set over high heat and bring to a boil. Drop the heat a touch until the beets cook at a medium boil until tender enough that you can easily slide a paring knife into the center. You don’t want any “crunch” to your beets. The time will vary depending on how big the beets are and how rapid the boil. Use a slotted spoon to remove the beets from the cooking water (don’t toss the water, you will need it).

When the beets are cool enough to touch, use your hands to slip the skins off of them, discard. Be cautious here, since beet juice stains.

Cut the beets into quarters and put into the bowl of a food processor fitted with a metal blade. Add 1 tablespoon of the beet cooking water, the almonds, olive oil, lemon juice, garlic, and a pinch of salt. Turn on the processor and let it run until the beets turn into a fine puree. If it seems too thick, add another tablespoon or 2 of beet cooking water and puree again. Taste it and add more salt if needed.

To serve for an appetizer, spoon about 1 1/2 teaspoons of Beet Hummus onto a slice of chilled, unpeeled, English cucumber. Top with a dot of fresh goat cheese.

Makes about 2 cups.

Here’s my herb garden, planted in aluminum feed bins perforated to let the water drain. Herbs are some of the most forgiving plants to grow: an excellent place to try your hand at gardening. Your kids might get a kick out of being sent to harvest basil or oregano and help you ready it for a salad or pot of soup.

One of my favorite ways to play with herbs is in pesto, which is heavenly in Spring pastas accented with English peas, asparagus, or tender new potatoes. No need to stick exclusively with basil; consider embellishing with fresh mint, cilantro, and parsley. I’ll be testing out this Basic Basil Pesto from Eating Well magazine, which uses walnuts instead of the more traditional pinenuts and a more moderate amount of olive oil than many recipes.

When my herbs are overly abundant, I get aggressive with the garden shears, arranging little edible bouquets for the house or for gifts. They smell amazing and make a delicate centerpiece for the table.
Artichokes are also a Spring favorite. They thrive in the garden I plant each year at our family’s retreat, located just outside the city, which we call “the creek.”

My kids have come to love them, braised whole when they are teeny, or steamed when they turn into giant globes like these fat boys. I am jonesing to try out this recipe for grilled artichokes from Cheryl Sternman Rule, author of the inspiring, lusciously photographed new cookbook Ripe.

Speaking of gardens, Spring is treating mine well. The chard is ready to go,

as are some of the lettuces

but we’ll have to wait for these guys.

I would be remiss in talking about Spring without mentioning these charming beauties

This time of year they’re hard to improve upon gently wash and eaten bare naked. But if you want to go to a little bit of trouble, try Berries on a Cloud, a combination of Greek yogurt folded with whipped cream, just lightly sweetened. I’m also tickled pink about Strawberry Milk from Weelicious, a blog by Catherine McCord, who is as lovely, inside and out, as these berries.

This is a branch from a tree in my yard that produces crisp Granny Smith apples each Fall. Now, though, it’s festooned with blossoms that are days away from fluttering to the ground, a reminder that Spring is fleeting.

We need to gobble up all the gorgeousness of the season while we can, because before we know it, summer will be here

The one holdover into my own house is the fish sticks, largely because they’re darn tasty and you can find some pretty decent options these days. Just last week, as I scrambled to pull the kids’ meal together before readying myself for an evening with grown ups, I made these darling fish sliders. The idea started with the little sesame seed buns picked up at Trader Joes. They’re so cute, I couldn’t resist, and I figured my kids would gobble down anything I put between them. (Yes, I sometimes buy food because it’s cute, just as I sometimes buy wine because it’s pretty).

I opted for fish fillets over fish sticks because you get a greater ratio of fish to breadcrumbs. Translation: more fish means more protein and other nutrients that go along with it. Consider buying the fish in an organic market or specialty one since the choices tend to be lighter in additives and preservatives than conventional supermarket brands.

Once you’ve lined up your fish and buns, along with enough shredded cabbage to add crunch, all that needs doing is a quick tartar sauce. Mine was inspired by my 6th grade friend, Mini, who taught me to make tartar sauce in her suburban kitchen one summer afternoon. It went something like this: mix equal parts mayonnaise, ketchup, and yellow mustard. Stir.

I was pretty impressed at the time, though find the recipe lacking for my tastes today. I did include Mini’s three core ingredients, embellished with non-fat Greek yogurt for most of the creaminess, which makes it far lower in fat than a typical tartar. Sweet pickle relish and a spoonful of capers add flavor and punch.

A pair of these sliders (or just one for littler appetites) along with a vegetable or salad (or both) is all you need for a simple weeknight supper. Once the fish is in the oven, it takes all of 15 minutes to pull this meal together, qualifying it as a “15 Minute Fix.” You can find other speedy recipes like this one by clicking here and scrolling down to where it says, “15 Minutes Meals.”

When the sandwiches were assembled and ready, I swiped a bite before the kids showed up at the table. They were good, really good, certainly better than a TV dinner, or corn dog, or ordinary fish stick. Yes, I was looking forward to my evening out, but I also would have been perfectly happy sitting down with my kids to a couple of fish sliders.

I think we’ll be having these again soon.

FISHWICH SLIDERS

This makes eight little sliders, enough to feed a family of four. Keep in mind, though, that younger kids may only need one slider. For bigger appetites, consider baking an extra fillet and heavy up on the amount of fish on each bun.

• 4 large, breaded frozen fish fillets (about 12 ounces)
• 1/3 cup non-fat Greek-style yogurt
• 2 tablespoons light mayonnaise
• 1 tablespoon capers, chopped
• 1 1/2 teaspoons sweet pickle relish
• 1 teaspoon ketchup
• 1/2 teaspoon Dijon mustard
• 8 slider buns, whole wheat is ideal
• 1 cup shredded cabbage

Preheat oven according to the directions on the package of fish. When the oven is ready, put the fish fillets on a baking tray and bake according to package directions until crispy and golden brown.

While the fish is baking, make the tartar sauce. Put the yogurt, mayonnaise, capers, relish, ketchup, and mustard in a small bowl and mix until creamy.

About 2 minutes before the fish is done, put the slider buns in the oven to warm. You don’t want the buns crispy, just soft and warm.

Remove fish and buns when the fish is done.

Cut each fish fillet crosswise in half, making 8 pieces of fish. Set each half on the bottom of the slider buns. Slather the top buns generously with tartar sauce. Scoop up a bundle of cabbage and press into the sauce. Sandwich the buns together with the fish inside.

Serve immediately.

Makes 4 servings; figure 2 sliders per serving.