I’m often asked about how to get kids to eat vegetables. Of course! What parent hasn’t struggled through a kid-imposed ban on veggies? Even the most intrepid little eaters will suddenly decide that vegetables—even ones they happily enjoyed days before—are off the list.

Read More

By now, it must be only a cliché that people dislike Brussels sprouts. Most people know that these miniature green cabbages are one of fall and winter’s most delicious vegetables. They realize that the reason Brussels sprouts get a bad rap is because too many generations of cooks boiled them to death, turning the sprouts into smelly mush. But sautéed or roasted these beauties are addictive, a delicious truth that has finally made its way into the mainstream. Right?

Read More

My husband is Indian, and as such likes really strong flavors. My daughter seems to have inherited his taste-buds--strong, assertive and clean flavors with a hit of acid is what wins awards at my dinner table. I love making roasted potatoes, but sometimes for these two, olive oil, salt and pepper doesn’t cut it. Thankfully, I found an amazing roast potato recipe that only takes about 5 extra minutes of time.

Read More

In the summer of 2007 I was kicking off the third trimester of my pregnancy. I was definitely not your glamorous yummy mummy-to-be, but I didn't care, I was pretty darn excited. One of the many joys of pregnancy, in addition to how beautiful you feel (not!), is that all sorts of people volunteer to celebrate your impending parenthood with baby showers. I was very fortunate that several friends and family members decided to get in on the party-throwing action. The gist of each event was a gathering of good friends, the giving of gifts to the baby-to-be, lots of rubbing my belly and many platters of delicious food.

Read More

The challenge with eating salad for dinner isn't just that they tend to be unsatisfying (well, at least to this Hungry Mama!). It's also that they make feeding a little one hard. How many young children do you know who like eating raw, leafy salad greens? Not many, right? And this mama doesn't have time to be making multiple meals. So, with summer coming (hello, bathing suit season!), I've decided to make more salads that can be served as a satisfying main entree and that also have healthy, hearty proteins that can be served to kids as a meal on their own.

Read More

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!

Read More

By now, it must be only a cliché that people dislike Brussels sprouts. Most people know that these miniature green cabbages are one of fall’s most delicious vegetables. They realize that the reason Brussels sprouts get a bad rap is because too many generations of cooks boiled them to death, turning the sprouts into smelly mush. But sautéed or roasted these beauties are addictive, a delicious truth that has finally made its way into the mainstream. Right?

Read More

I learned long ago that taking a credit card to the Greenmarket is just asking for trouble. It would be far too easy to add a bottle of wine to my produce stash, or maybe some goat cheese, or a few jars of Ricks Picks (my current favorite is the Smokra - it's so vinegary and spicy!), not to mention mountains of beautiful fruits and vegetables. Aside from spending too much money, I would also end up with far too much food to consume in a single week. Starting out with a set amount of dough keeps my purchases in check most of the time.

Read More

This hearty lentil soup is a weekly staple at our house and welcomed comfort food during the cold winter months. With this one-pot meal, everyone gets a heaping helping of vegetables as well as high-fiber plant-based protein. I like cooking with lentils as they are quick to prepare and the easiest bean for young tummies to digest.

Read More

A guest post by Judith Natelli McLaughlin For me, springtime means artichokes. A favorite vegetable of mine, I hope it's one of yours too! If not, try this recipe...It comes straight from my Italian Grandma: my Nonny. The only difference is, I stuff mine with a bit more stuffing than Nonny did. Let’s say she was more of a purist. Nonny passed away before she heard my artichoke poem, but I'm sure would have gotten a laugh out of it. I think you will too. The poem appears in my book, Poems on Fruits & Odes to Veggies. What follows is my Nonny's recipe. ENJOY!

Read More