This is currently Ella’s favorite meal. Spaghetti gets twirled around a dead-simple sauce of bacon, sweet corn, garlic and shallots, and is then sprinkled with a healthy dose of Parmesan cheese, chives and a drizzle of lime juice (which might sound surprising, but it acts like an Instagram filter, brightening everything up). Ella has asked me to make it almost every week since corn came in season, and since I’m an awesome mom, I’ve almost always obliged.
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.