I know it's a hard to believe but it can be a challenge to get the munchkin and my husband to scarf down healthy food. No one else has this problem right?? As a result I'm always on the lookout for good-for-you recipes that are easy to make and have my guys asking for more. These...
In Vermont you know summer has officially begun when you start bringing home loads of spinach and zucchini from your farm share. You also know it's summer when you find yourself staring and piles of local veggies and thinking: how can I make all of this into food that my family...
Last night I made mac and cheese for dinner. Nothing unusual as far as preschooler-friendly meals go... except it wasn't just mac and cheese. Most of that cheesy color came from butternut squash and you know what else? I put half a cup of extra-firm tofu in there. Oh yes I did.
I don't know about you, but I can't wait for Spring to arrive. Maybe that's why I couldn't resist buying zucchini at the market. It made me think about the warmth to come, about planting seedlings in the ground and then harvesting the fruits of our labor on a summer afternoon.
If you're interested in mixing things up in the kitchen, give farro a go! This ancient grain has a nutty flavor and slightly chewy texture. My favorite combination is farro mixed with sautéed onion, garlic, shiitake mushrooms and baby spinach.
These garden vegetable tarts are currently one of the munchkin's favorite things to eat. Yes, they are loaded with zucchini and summer squash - but those veggies are layered on a golden puff pastry crust and topped with cheese. Hard to resist!
These delicious homemade veggie burgers are one of our favorite make-ahead weeknight dinners. Made with brown rice, split peas and mushrooms they put healthy protein, fiber and vitamins on the table in a form that toddlers love.
This Roasted Root Vegetable Pizza is among the best pizzas we've ever made at home. Made with golden and red beets, red potatoes, yellow onions, parsnips and carrots, the colors alone are a feast for the eyes.
I have no idea whether what I call Spanakopita is authentic enough to be given that name, but I can tell you this: it’s yummy, it’s easy, and it gets my 21-month-old to eat spinach and eggs. That’s a triple-star win if you ask me!
One of my favorite variations of lasagna is my husband’s butternut squash lasagna. At this time of year it’s an irresistible combination of seasonal butternut squash, fresh herbs, and cheeses like ricotta, mozzarella and Parmesan.