With this technique for making a quick green salad, I guarantee you and your family will start eating more greens! Using only 5 ingredients and in just 5 minutes, you can whip up a killer green salad any night of the week without relying on bottled dressings. The secret, my friends, is in the bowl. (Hop straight to the Video or Recipe)
You know how sometimes you taste something and it makes you dance? (Or maybe that’s just me?) This is one of those times! This crispy, sweet, giant butternut squash “latke” cake is my new favorite appetizer (or breakfast, lunch or dinner). It’s flavored with ginger and cinnamon, cooked until caramelized, and then cut into wedges. It’s served with a creamy garlic-lime yogurt sauce, spicy watercress and chopped pecans. Cue the dance music!!
These crispy kale quesadillas, stuffed with shredded cheddar cheese and a sweet kale pesto, are quite possibly our favorite new way to eat greens. The recipe comes from the new book, Little Bento, by Michele Olivier (check out the free giveaway below!), and the timing couldn’t be better. Ella is going to be in first grade in a couple of weeks (WTF, that’s old! No; not her—me!!), and I’ve slowly started thinking about back-to-school. While there’s a lot to be excited about, there’s also one thing that’s hanging over my head like a load of stinky laundry. Packing lunches.
A few years ago we had friends over for dinner, and I assembled an ad hoc platter of grilled eggplant topped with a zippy shaved fennel salad, crumbled feta and a spatter of fresh mint. It was simple but unique, outshining the burgers and corn on our plates. I now make this grilled eggplant salad with fennel and feta several times a summer as a welcome departure from—or complement to—the predictable tomato salads and grilled vegetables that dress our table.
I could call this a salad, but it’s so much more. Slices of caramelized pork tenderloin, still warm off the grill, get nestled into a cool and crunchy mix of butter lettuce, sugar snap peas, radishes, herbs and peanuts then drizzled with a rich, rust-hued dressing. The dressing does double duty as the marinade for the meat and is spicy, sweet, salty and ever so addicting. If you’re looking for a dish to wow your people on Memorial Day (or whenever), this is it. (Check out how I make it in the VIDEO below.)
My family is waffle obsessed. James is the breakfast maker in our house, and for the past nine months or so, Ella has asked for waffles every single Sunday. Not just any waffles, but the waffles from the Joy of Cooking, which, I’m told, are perfectly buttery and crispy. How would I know? The suckers are gluten-filled, and even though we’ve tried to make them gluten-free, Ella can taste the difference and begs (i.e. whines like hell) for the original. We usually give in, and I’m left pulling something out of the freezer if I’m lucky, or resorting to a bowl of porridge or granola. I will give them breakfast, but there’s no way they’re getting dinner too—I’ve reclaimed my waffle prerogative at supper with these delicious chickpea waffles.
My dear friends, it has been way too long. It’s late, and I’m sitting here with a cup of tea (I’m not going to lie—I just finished a gigantic glass of wine). I feel so glad to be back. I’ve been consumed with a few projects, which I promise to share with you very, very soon (as a hint, one starts with “b” and ends with “k”!!), but in the meantime, did you get the memo that Thanksgiving is next week? How did this fall flash by so fast? My little baby is already almost eleven months old! My oldest is flying through kindergarten! And there are only FIVE MORE MONDAYS UNTIL CHRISTMAS!!!
From Scratch Fast Families: The Connaughtons
Brady and Matt Connaughton live in Shark River Hills, NJ, with their three very active boys. Even though their schedules are packed, Brady cooks most nights for the family, often sourcing from her garden or farm share (rock star!). You’re going to love her Lemon Ginger Chicken recipe, which, parden my French, is so freaking delicious! It might look simple, but the flavor is phenomenal from the lemon, ginger and garlic, and the meat is supremely moist. Brady serves it with a stellar Parmesan Quinoa—this is the recipe to convince picky kids, and adults, to eat their quinoa. This is the perfect back-to-school meal for active families. Thank you to Brady and her family for joining us this week!