My Week in Food
It was a rolling couple of weeks of spring break over here, since the kids were all on different holiday schedules. We managed to keep busy, though, including this day when my oldest and her friends took the helm in the kitchen, making fresh pasta from scratch. Even better? They invited their moms to dine on the fruits of their labor.
The pasta was such a hit, we did another round a few days later, this time tossed with a giant mess of slow roasted cherry tomatoes, tons of fresh basil, and Parmesan.
More cherry tomatoes…this time on Socca Pizza from “It’s All Easy”, the latest cookbook from Gwyneth Paltrow. Truth? They were more like hearty, savory pancakes than pizza, but tasty nevertheless.
Another new cookbook worth a peek, particularly when the weather turns warm is Icy Creamy Healthy Sweet. Written by Christine Chitnis, one of the authors behind Little Bites, it’s packed with frozen treats that rely on less processed sugar, wholesome ingredients, and a huge dose of charm.
Picked up a half flat of strawberries, the first of the season that really taste how spring berries are supposed to taste. Sweet, juicy, mostly eaten straight out of the box.
I did manage to save a couple of baskets for a giant salad I brought to my cousin’s for dinner. You can find the recipe for Strawberry Arugula Salad with Toasted Hazelnuts by heading here.
New favorite trail mix? “Nutella Unplugged”: toasted hazelnuts and dark chocolate chips, which I’ve been packing into tiny containers for lunch box treats.
I don’t know about your kids, but mine are pretty picky about pancakes. They look upon most “healthy” mixes with serious suspicion. BUT, I found one they like, particularly when embellished with shredded coconut, carrots, and cinnamon. Head on over here for the recipe and the mix.
Speaking of my kids, I knew mine would disown me if I turned down a chance to interview Ayesha Curry for a piece in the Huffington Post. The wife of Golden State Warriors player, Stephen Curry, Ayesha is a rising star in the world of celebrity cooks. You can read here how she’s managed to cut her carbon footprint in the kitchen by focusing on food waste.
New favorite quick and easy dip in our house springboards off of my Lemon Tahini Dressing from last week. Stir any leftover tahini dressing into plain Greek yogurt using a ratio of 1 part dressing to 2 parts yogurt. It’s a perfect pre-dinner snack when the kids come sniffing around the kitchen and dinner isn’t ready yet.
The avocados I’ve had in the house this week have been so good, I’ve been enjoying them straight up with just lemon, pepper, and salt. Just add a spoon.
We’re still hooked on this Asian Salad Mix by Taylor Farms. This time, I made it for a working lunch with teriyaki baked tofu and a generous splash of apple cider vinegar to cut the sweetness of the dressing that comes with the mix.
Spent an inspiring day up in Sonoma County at a dairy tour and lunch hosted by Organic Valley. Among other tidbits, I learned that there is no government mandated requirement for labeling milk “grass fed”. If you are paying the big bucks for milk from grass fed cows, it’s worth knowing how much grass they’re actually eating.
Let your Kids Use Sharp Knives and Hot Stoves: that was the provocative title of a terrific piece in the Washington Post by Aviva Goldfarb this week. Worth a gander.
Though it has nothing at all to do with food, I couldn’t keep this image all to myself. Look closely and you’ll see a double rainbow.
Have a lovely weekend.
Disclosure: Pure Formulas paid me to develop the Coconut Carrot Cake Pancake recipe.