Don’t let the greens in this recipe dissuade you – this is not one of the healthier things you could make yourself for dinner. But even my toddler eats greens when prepared this way, and it’s written nowhere ever that greens must always be unadorned, chaste, pious. Sometimes they, too, deserve gilding, gusto, and zeal, and I’ll be the first to make that happen. Read more
One of the many strategies we utilize for keeping things moving along at home without too much chaos is to spend time on weekends cooking batches of meal components to put together at a moment’s notice. We usually cook a big batch of a grain, a bean or lentil, and a variety of roasted or otherwise cooked vegetables, and – if we’re really on top of our game – a sauce or two, maybe a big batch of soup, and some breakfast and snack items for Aldo (like smoothies poured into reusable pouches, a batch of these mini muffins, or some homemade Lara bars).
This meal was one that worked into that routine – I had planned out the combination ahead of time, but doubled the batches of rice, lentils, and squash and used those in other meals throughout the week. Leftover rice became gallo pinto with fried eggs for breakfast, lentils were mixed into pasta and other dishes for Aldo’s lunches, etc. etc. Weekday lunches for Aldo and I are commonly portions of grains and beans and vegetables in various configurations, heated in pans on the stove (or incorporated into packaged macaroni and cheese or Indian food – lest you think I do everything from scratch). Read more
As will come to the surprise of absolutely no one ever, getting a meal on the table becomes supremely more complicated with a kiddo who suddenly wants to participate in every step along the way. There are lids to take off, jars to pour out, “sauces” to make (a recent favorite – chicken stock, sugar, pepper, furikake, and parsley stems), and plenty of ingredients to taste (and then put back in the bowl). We’ve gotten better at identifying kitchen tasks that will keep him occupied, but overall these days all about simplifying. What’s quick, what’s tasty, what’s not going to turn our kitchen into a complete disaster? (Partial disaster is inevitable.)
This recipe is a perfect example of one of those dinners – hearty, straight-forward, consisting mostly of things we’re likely to have in our kitchen at any given time. A few eggs cooked in a hearty, smoky tomato sauce is a perfect main dish to accompany nearly any starch (bread, polenta, pasta, etc.) and can flexibly accommodate nearly any cheese or cooked vegetable you might have around. It comes together in one pan and requires surprisingly little attention, which might be better paid to the child gleefully trying to smash whole eggs on your cutting board. Read more
We are finally back in Madison after two months of travel, and we’re trying to soak up every last bit of this summer. Aldo is toddling around like a crazy man, and between running after him and comforting the inevitable bonks and bumps that come with new mobility, we’re focusing on all the joys of late summer in the Midwest – tomatoes, corn, eggplant, peppers, melons, and more tomatoes, and more corn, and more tomatoes, and more corn. Most evenings I cut up a hunk tomato for Aldo with some olive oil and balsamic vinegar, and because he’s in the midst of an ardent tomato strike (not his first), I slurp up the leftover pieces from his plate and don’t think twice about it.
The first weekend we were back we were invited over to a friend’s house for burritos, and we wandered the Capitol market that morning to stock up on summer basics (aforementioned corn and tomatoes) and to grab the supplies for a Mexican-inspired roasted corn and poblano salad. I’m a huge fan of corn salads in the summer and generally go with a raw base, but when I saw the poblanos which I knew I’d want to char and peel, I let the corn follow suit. Read more
On Sunday, I taught my last class before starting my summer hiatus. We have grand travel plans this summer, and who wants to be in a hot kitchen on a beautiful summer evening, anyway? Thinking about summer brings back memories of waddling around a kitchen last summer, hugely pregnant, teaching from a stool and trying to avoid picking up my heavy tubs of equipment and groceries. Ha! So glad that’s not me this time around. Instead, I’ll be cooking over a camp stove, eating dinner from a picnic table, and happily lugging around 22+ pounds of purely adorable baby chub in a hiking pack.
Before we head out on our adventure, I want to share with you a perfect summer recipe from this last class – it doesn’t require any heat, and packs perfectly for picnics or lunches or backyard barbecues. The class was a collaboration with my friends over at Table Wine, with special gifts from the French jar company Le Parfait. We put together a beautiful, summery salad of farmers’ market snap peas and radishes with torn fresh mozzarella, dressed with lemon and sesame and garnished with chive blossoms from Vitruvian Farms, and paired it with a lovely Italian white wine (more on that, below). Read more