It was a birthday Week in Food at our house, which we kicked off with kiddie blood orange cocktails. A paper umbrella is all it takes to feel like a party.
Tiny mushroom turnovers with buttered radishes accompanied the cocktails. Before you go thinking I made all those itty bitty pastries, think again. This is where Trader Joe’s comes in handy.
I hauled the chocolate fountain out from the nether reaches of the garage in place of birthday cake. Yes, Mr Mom’s Kitchen did give me a chocolate fountain for Christmas one year. #romantic
Picked up a giant haul of cherry tomatoes at the farmers’ market, which weren’t quite peak-of-the-season sweet yet, so I roasted them in a 300 degree oven for about an hour until they were caramelized goodness.
Which made them an excellent topping for roasted tomato tartines with Mozzarella and arugula.
More cherry tomatoes here, threaded onto veggie skewers over creamy polenta and a smear of that pesto I told you about last week. Can’t get enough.
We’ve never been a big cold cereal household, but when my kids go for the quick fix, I chase behind them with nuts and fruit to boost that bowl.
Loving these compartmentalized containers from Lunchbots for packing snacks or to go, along with a sandwich or wrap for lunch, especially this time of year when the produce is so colorful.
Did up the Kiddie Cobb this week from Best Lunch Box Ever.
Experimenting with banana bread here. The kids were skeptical when I started pulling out the dates, coconut, and whole grain flour, but not a crumb was left when I came down for breakfast the next day. Still tinkering, but expect a recipe before too long.
The fine folks at the San Francisco Giants had me come speak to their staff about nutrition and healthy lunches. I figured “staff” meant some of those hunky players would be listening in. Apparently warming up for the game took precedence. #whereareyourpriorities?
Delighted to have Virginia take the reins on dinner one night, doing up a DIY veggie sushi bar. Easy!
Broke out the goods for my favorite warm weather cocktail, the Aperol Spritz. Here’s how: put a handful of ice cubes into a wine glass, fill about 2/3 of the way with prosecco (or other favorite bubbly), add a generous splash of Aperol and a juicy wedge of orange. Summer in a glass.
I needed that cocktail after seeing Fed Up, a documentary on the food industry and obesity crisis that had me in tears, it was so maddening and heartbreaking. One word: GO! Margo Wootan of Center for Science in the Public Interest really hit the nail on the head when she says, “Healthy eating is like swimming up stream. If you want to eat better you have to work hard against the food environment.”
I left the film feeling motivated to TO DO SOMETHING, anything, to effect change. So I did something small that took all of 30 seconds and signed a petition (initiated by Margo Wootan, no less) asking Congress not to weaken the school lunch program.
Last but not least, if you are looking for a short cut on stemming kale, check out this step-by-step tutorial by Real Mom Nutrition. Lifesaver.
How was your Week in Food?