Kale salads are a thing. I love when the dressing gets caught up in all the little crinkly bits of the leaves. The key to a good kale salad is to massage the kale for two minutes with your fingertips and olive oil. After that, toss with the dressing and let it sit in the …
Week 36 and the baby is now almost 19 inches long. I went to the farmer’s market this morning and saw how long that actually is and imagined how uncomfortable Jane must be getting. I love kale in certain preparations-massaged in a garlicky kale salad with shaved parmesan is one of my favorites. You leave …
Pineapple in a pie? Who would have thought of that could work! I found this recipe in “The Book On Pie” and couldn’t wait to try it. First, you roast sweet pineapple for about an hour until it caramelizes. Then you toss that with lime juice and honey and bake it in a parbaked pie …
Jicama is one of those vegetables that doesn’t get used enough. I love how cool, sweet, and crisp this veggie is when eaten raw. One of my favorite ways to use it is in a salad or as a dipper for dips. This salad is Mexican inspired with the use of Tajin and chili peppers. …
Lasagna is a dish everyone loves. This one is a riff on the traditional Italian variety as it uses a butternut squash purée instead of a tomato purée. I also loaded it with roasted veggies between the layers of melted cheese and ricotta to give it some texture and depth. If you know a vegetarian …
Week 35 and what is this? The size of a pineapple?! No, more like the length of a pineapple. Whew. 18 inches and coming along. Pineapple is one of those fruits I like in small amounts and either fresh and cold or cooked into a dessert or meal. Never the canned pineapple for me! We …
Week 34 makes this baby around 18 inches long- the length of an average butternut squash. Butternut squash is one of my favorites as it’s creamy and sweet. I love this recipe because you replace the tomato sauce of a traditional lasagna with a butternut squash purée. I also added in layers of roasted vegetables …
A jicama…what an obscure size and shape to imagine! So 17 inches it is. What to do with a jicama? Cold, juicy, sweet, and crunchy this is a vegetable that is often overlooked in the grocery store and in my mind. I love serving this in a salad during the hot days of summer. Pair …
How can our baby be as long as celery?! 16-17 inches doesn’t seem possible. Almost 4 pounds. This week the vegetable celery is representing. Crunchy and mild I usually only use celery to start off a dish as a sauteed mirepoix. But, since we are highlighting celery I wanted to make a dish where you …
When it’s hot outside this salad is a perfect side dish. Fresh is the first word that comes to mind. Crispy, cold, with lemon and dill it cuts through heat and fat. Serve it alongside a piece of grilled salmon for a yummy summer dinner. The assembly time does require a lot of knife work …
This soup is the best combination of healthy and delicious. It feels like you’re consuming a cream and butter based soup when really it uses the trick of flour and milk to create the creamy consistency. If you would rather stick to a traditional cream based soup then I encourage you to substitute the milk …
This is my go-to recipe for pie crusts. It’s buttery, flaky and light. LOOK AT THESE FLAKES PEOPLE. Gah. I die. So freaking good. To save time when I make a pie, I throw together a double batch ahead of time and freeze the resulting four pie discs (double wrapped and in a plastic baggie …
