My Week in Food

Homemade Lunch Box Ranch

After a few weeks of stumbling around for equilibrium, we’re starting to get into the school lunch groove. I find dips help when it comes to making veggies more enticing. Pulled together a homemade ranch number, which you’ll find both here and in my cookbook.

Lunch Box Fruits and Veggies

Making produce pretty also helps. Here I went a little Orange is the New Black on my kids. That there is a little salad with pre-shredded carrots, vinegar, a pinch of sugar and salt, raisins, and feta. Containers came home empty. Score.
Fruit Parfait to Go

I had to do my own to-go food this week, this time it was breakfast that needed to hit the road. Berries, walnuts and pumpkin seeds accompanied Siggi’s vanilla yogurt, which I love for its creamy texture and the fact that it has less than half the sugar of typical brands.
Oreo Fill Chocolate Chip Cookie

Which is a good things since this is what my middle child got up to while I was out: planned, shopped for, and baked up not just chocolate chip cookies, but chocolate chips with an Oreo on the inside. #overthetop.

Arugula and Tomato Topped PizzaDinner with friends at the famous Tony’s Pizza Napoletana resulted in a leftover pizza lunch the next day. I added onto what was already pizza perfection by topping Tony’s with slabs of ripe tomato and piles of arugula. Tony, take note.

Smoked Mozzarella and Spinach Tartines

Inspired by this post on smoked Mozzarella sandwiches, I did ours open faced on whole grain walnut bread with a quick saute of red onions and spinach. Oh yeah.

How to revive wilted greens

Speaking of greens, love the advice on how to revive wilted lettuce I found over on Fooducate. Have a peek here.

Baked Potato Bar

Salad was the back-up player to a busy weeknight supper involving a bake potato bar with “clean out the fridge” toppings: the last of the sour cream, a nub of sharp cheddar, sliced scallions, half of a tub of cottage cheese, a couple of slices of bacon, crisped and crumbled. Easy.

Creamy Carrot Mac Cheese

Cycled this old favorite back into rotation: Creamy Carrot Mac and Cheese. I had expected leftovers. I was wrong.

Edible School Yard

Last weekend brought a visit to the Edible Schoolyard in Berkeley for the Yummy Supper book launch. Beyond inspired by the large and lush outdoor garden and teaching kitchen founded by Alice Waters. Here Virginia “founded” something all her own:  plump passionfruit dangling from an arbor. I’m moving in.

Philosopy of Alice Waters

These are Alice’s wise words painted on a giant wooden sign as you exit the yard. I most appreciated, “Set the table with care and respect” since it’s become a bit of a free-for-all on that front around here and a pretty table does make you want to stay a little while.


A friend gifted me this “just because” tea towel festooned with macarons. She said she thinks of me every time she sees the famous French cookies.  Does that mean I’m Delicate and Sweet or Fragile and Cloying? I’ll opt for the former.


I’m seeing zucchini noodles everywhere these days, although I don’t own one of the gizmos that makes them. If I did, however,  this recipe for Zucchini Noodles with Lemony Avocado Pesto would be first up on my cooking queue.

Baked Applesauce Donuts

Also on my cooking queue is to fine-tune a recipe for baked applesauce donuts. It’s still a work in progress, so you might need to make due with these Pumpkin Ginger ones in the meantime. Recipe here.  P.S. You can make the batter the night before and stash it in the fridge until morning.

How was your Week in Food?


09.15.2014 at9:41 AM #


Love your school lunch ideas! Unfortunately I have discovered that one of my children is lactose intolerant and we are having trouble coming up with a variety of healthy, yummy snacks that don’t revolve around cheese and milk products. Do you have any suggestions? We need to provide snack for the whole class this week and I would really love a great idea for that! Thanks!

09.15.2014 at9:41 AM #

Katie Morford

That’s challenging. And I would imagine nuts and peanuts are off the table for a classroom snack, too. Ideas: Little fruit kabobs threaded onto skewers with the ends snapped off with a non-dairy yogurt dip. Could be fun to make with the kiddos. Go into the classroom and do a non-dairy smoothie with fruit and frozen bananas for texture. Crudite with hummus (I have one in my cookbook made with roasted sweet potato), graham crackers with sunflower butter with a dark chocolate drizzle over the top, little cups of nut-free trail mix (dried fruit, seeds, cereal, whole grain pretzels,dark chocolate chips), watermelon wedges, big watermelon heart cut outs on a skewer like a lollipop, sunflower butter spread on flour tortilla with a banana in the center, roll up and slice, the granola bars in my book made with sunflower butter instead of peanut butter….I got more…Good luck!

09.25.2014 at4:21 AM #

Kate @ ¡Hola! Jalapeño

I’ve got to make that Ranch dip. Louisa keeps asking me for Ranch now that they have it at school but I’d rather make it than buy it—especially if it up the veggie intake around here.

09.25.2014 at4:21 AM #

Katie Morford

Homemade is so good…easy in a mini food processor.

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