Since I started working as a culinary instructor I’ve noticed that most of the people who get in touch with me fall into one of two baskets. Either they are new-ish moms who never learned how to cook but want to prepare fresh, delicious meals for their families, or they are moms who feel like they’ve hit a wall in terms of what their kids will eat.

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Fruit, even more so than vegetables, I try to eat seasonally and locally as much as possible for one simple reason: it tastes so much better. Since we are a family that likes fruit, each spring I face a similar conundrum. Long before March, apples and pears have become mealy and tasteless. The height of winter citrus season is over, and strawberries won’t grace my local farmer’s market until June, bringing with them the promise of a summer full of berries and stone fruit…that leads to fall’s bounty of apples and pears.

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If you own and use a microwave, you've inevitably had someone tell you all about how bad they are. Standing close to them is dangerous. They zap all the nutrients from your food. They are terrible for the environment. The list goes on. Was all this really true? I needed to know more. And given that about 90% of American homes currently have a microwave, I think I’m not the only one.

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Fried rice is a classic take out staple that, when done well, can be a hearty, satisfying and even healthy dinner. But how often is it delivered that way? Instead of counting on your local chinese take out joint to keep the grease low and veggies high, make it yourself! It's super easy and you get to customize the dish to fit your family's taste. Using brown rice is healthier than using white, but I like substituting quinoa to up the health ante even more. Though quinoa seems like a grain, it's actually a relative of dark leafy greens packed with protein. But using quinoa is not just about health. There is something about the way quinoa's smokiness works with the sesame, soy, and rice vinegar that makes this even tastier than the brown rice version. It also comes out lighter and fluffier. Yum!

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I'm in a summer state of mind and that means ice cream, popsicles, stone fruit paired with fresh herbs and CHERRIES! Cherries make me incredibly happy. Not only are they divine fresh and completely unadorned, but they are also delectable in my favorite desserts: pies, crumbles and crisps (like this Cinnamon Cardamom Cherry Crisp... DROOL.) But, alas, for now, I'm trying to avoid such desserts. And so I almost avoided cherries all together. Seriously. Using cherries to make something buttery, cinnamony and cakey is that tempting. But, then, of course, I thought better of it.

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This recipe is a great family-friendly find from The Pioneer Woman's kitchen. Is the woman unstoppable? (Yes. Yes she is.) This chicken is ridiculously flavorful. Like knock your socks off flavorful. It's got all of the great tastes of a margarita. You know, the ones that you can imagine going well with chicken. (Am I selling this or what?!) Seriously, though, this chicken is delicious and fresh-tasting, perfect for a light Mexican-inspired summer meal. I've already made it twice in two weeks. The marinade comes together 1-2-3 in your food processor. Once the chicken has had a chance to soak up the flavors for a while, the broiler does the rest of your work. This would be fantastic on the grill, too, which, if you have the option, will keep your kitchen cool. (Ooh... bring this to your next BBQ. You'll inspire fandom.)

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