My Week in Food

Brunch picnic that requires no prep

It’s pouring rain today, which makes it hard to imagine that a week ago we were outside under blazing sun and this picnic of “no-prep” provisions picked up from Birite Market.

Salad with Walnuts, Apples, and Cheese Tartine

That night I shared dinner with just my oldest, so we did salad for supper: mixed greens, shredded purple cabbage, toasted walnuts, sliced apples, and a slab of cheese leftover from our picnic toasted onto whole grain bread. Perfection.

Whole Grain Blondies with Dark Chocolate Callets

I’m keen on these dark chocolate callets made by Guittard and Tcho, two favorite local chocolatiers. Callets are large chocolate disks that I sometimes buy instead of big blocks of chocolate for baking. This week, I used them in place of chocolate chips in these Smitten Kitchen blondies, swapping in whole grain flour, adding walnuts, and scaling back the sugar. I dotted the top with callets instead of mixing them in.

Whole Grain Blondies with Dark Chocolate Callets

It worked like magic and nobody made the requisite, “is this whole grain” comment. Success.DaffodilsHad to buy these beauties, on super sale at the market, to make my dining room feel like spring, even if it’s like a hurricane outside.

Orange Almond Cake in the works

Love that my job is an excuse to bake for no reason at all. I”ve got a glorious orange almond cake coming your way in a few weeks.

Ginger Almond GranolaI was going to do up a new batch of muesli, but the kids requested granola instead. I adapted the fabulous Apricot Pistachio recipe from the Whole Grain Mornings cookbook, which you can find here. 

Turntable Kitchen Recipe Box

I have no business even contemplating another recipe book, but then this “cookbook in a box” debuted this week. Modeled after recipe boxes of generations past, this one from Turntable Kitchen gives it a modern look and is filled with the fabulous recipes that they are known for. #can’tsayno #greatgift

Indian Dal Tacos

This was a family favorite this week: Slow Cooker Dal with all the fixings for Indian Tacos. It was a hit with the kids, who affirm that my friend Jane, the talent behind the recipe, is the best slow cooker cook we know.

Dal Tacos Leftovers for Lunch

So much so that they wanted leftovers for lunch box Indian Tacos the next day.



Last but not least, I’m headed to the Big Apple this week, where I’ll be doing a cooking class for moms on Thursday, April 3 at Asphalt Green in Battery Park. A ticket gets you entrance to the class AND a copy of my cookbook. Come!!

How was your Week in Food?


03.30.2014 at12:56 AM #


The Dal is somewhat similar to the mexi lentils n’ brown rice I mentioned to you. Thank you for the Dal recipe link, I’ll be trying it soon with lentils we have on hand.

Don’t you just love it when your family likes the whole grain things you make!!

Another recipe I love and share often is my version of ‘tomato soup’: cook red lentils in appropriate amount of water with chopped onions and minced fresh garlic. When done, add a pint of home bottled tomatoes (chop up if needs be…..I put mine through a food chopper before canning them in tomato juices that gather as I’m cutting/preparing), some basil, and sea salt to taste. Let simmer, covered, for a while. YUM.

03.30.2014 at12:56 AM #

Katie Morford

Your “tomato soup” lentils sound wonderful….especially with home-canned tomatoes. Thanks for sharing that.

04.05.2014 at12:30 PM #

Sally Maccoun

Hi Katie, what kind of whole grain flour did you use for the blondies? They look great. Thanks, Sally

04.05.2014 at12:30 PM #

Katie Morford

Hi Sally, It was about 2/3 whole wheat pastry flour and 1/3 teff flour. Delicious!

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