My Week in Food

If you’re wondering how I learned my way around the kitchen, look no further than my mom. This was a crazy good lunch she prepped when I popped over for lunch one day: composed salads of mixed lettuces, hard cooked egg, crab, shrimp, tomatoes and a creamy avocado dressing.


Not quite so pretty, but pretty tasty was a quick and dirty taco lunch another day: slow cooker pinto beans, sauteed chard, salsa, sour cream.

sweet potato latke

This was part of dinner I made on the fly when Mr. Mom’s Kitchen and I were headed out for a date: I spiralized sweet potatoes, mixed that with beaten egg, spices, and a little flour, making a giant skillet sweet potato pancake (not until this recipe in Cooking Light). I thought it was darn tasty, but the response from the kids was an overheard whisper from one to another, “mom’s dinner was kind of weird tonight.” Point taken.

Japan town crepes

Speaking of weird and weirdly wonderful were these dressed up crepes picked up in Japantown when friends were visiting from the East Coast. These were shared amongst five girls. It wasn’t pretty.

Chocolate Strawberries "Lollipops"

With spring’s first strawberries on the scene, I got crafty for dessert one night when company came for a dinner party. Chocolate dipped strawberries speared onto a lollipop stick. Couldn’t be easier and elicited oohs and ahhhs from the side of the table that housed the littlest guests.


On the subject of chocolate, these arrived in the mail just before Easter: a gift from the folks at Lily’s Chocolate. Fair trade chocolate, prettily packaged, and here’s the kicker: sweetened with stevia. I was curious (and a tiny bit skeptical), but they passed the taste test with my crew. Next up, I’m curious to try their baking chips.

Middle Eastern Roasted Carrots with Tahini

I can always rely on my sister-in-law to knock it out of the park when she contributes to a family feast. For Easter she made a whole mess of tender, baby roasted carrots and drizzled them with a tahini dressing so good I wanted to condition my hair with it.


This is how we started things off on Easter: A big platter of meze.  Dolmas, olives, baba ganoush, hummus, whole grain pita chips, and loads of veggies. 

There were leftovers, which made for easy lunch packing the next day.


Spring has sprung and I’m enjoying every bite. My first artichoke of the season from Cindy’s Backstreet Kitchen up in the wine country.

spring pizza 1

With asparagus in abundance, I made Spring Vegetable Flatbread Pizza, this time with a few tweaks, since I didn’t have every ingredient.  Still so tasty, especially on the crazy good flatbread I picked up at Parkside Farmers’ Market (on Taraval). If you live in San Francisco, it’s worth a visit just to buy this bread: it’s thinner than pita and sold in very long and large pieces that are lightly speckled with seeds. GO!


I maxed out on my time in the kitchen while prepping that pizza by doing up dinner for the next night at the same time. The result: a batch of Mushroom Marinara Sauce with roasted cauliflower all prepped and ready go, which is a good thing since I’m hopping a flight out of town for work and love knowing my people will be well nourished.


I swapped out my usual tomatoes in that sauce and used these ones instead. They’re fire roasted with eggplant, beets, and kale. Who knows how much of those vegetables they cram in there, but it makes a flavorful, slightly sweet combo. I’d buy it again.

Homemade Airline Snack BoxPacked myself a snack box for the airplane ride. My seat mate looked over at me with a look that said, “really, lady? you too good for pretzels?”

I’ll tell you what our kids are too good for, 24/7 bake sales at school. How about this cute spin on the idea: An Unbake Sale (cue my teenagers groaning). BUT, Bolthouse Farms has done up this site with loads of charming ideas for raising money by selling fresh, beautiful produce done in playful and inspiring ways.


Also full of inspiring ideas and loads of resources is the Clean Eating Cooking School. Registered dietitian and Cordon Bleu-certified chef, Michelle Dudash, has pulled together her wisdom and chops in the kitchen to develop an online course designed to make healthy meal prep easier. Her program features video tutorials, menu plans, grocery lists (yes!), tons of recipes, and lots of hand holding. The only downside? I wish I’d thought of this myself. Check it out!

How was your Week in Food?


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