Carrot Cake Breakfast Cookies
Sun-Dried Tomato Fettuccine Alfredo with Spinach
Chickpea Tikka Masala with Green Rice
Easy Carrot Cake with Cream Cheese Frosting
German Chocolate Cake
Enjoyable and usable with the high-quality content and recipes I’m used to from her blog. A good cookbook to buy for your bookshelves, especially if you’re looking for plant-based or vegetarian recipes. I’ve recommended several individual recipes already, though I have reservations about recommending it across the board to all my clients, especially those who are actively working on their eating disorder recovery or may be susceptible to relapse or messaging around some foods being “good” or “bad.”
The idea for carrot-ginger soup is not necessarily ground breaking, but the addition of the red lentils, which lends a creamy, hearty texture and flavor to the soup takes this recipe to new levels. The lentils contribute quite a bit of protein, turning what might otherwise be a flavorful starter into a satisfying vegetarian main course.
Strawberry-rhubarb bars herald the start of a summer full of fruit desserts, put together and baked when the temperatures dip in the evening or when a cold front comes through, ready and waiting to be topped with ice cream or served with a chilled glass of white wine when temperatures rise.
Way before Charlotte was born, David and I were in the habit of having long, leisurely breakfasts on weekends with pancakes or French toast, scrambled eggs, bacon, and pots of coffee we’d sip on into the early afternoon. When I was pregnant, we talked about how fun it would be to have a little one join us for our weekend mornings. We had the baby (I remember it was a Thursday in January) and were back home for our first Saturday breakfast. Tired but not exhausted, we put together our everyday French toast breakfast and told ourselves “see, we can still do this!”
Obviously, that devolved into a weeks-long stretch of interrupted sleep, way too early wake ups, and tears on everyone’s part (mostly mine and Charlotte’s). Now, its hard to believe, but we’ve put a solid two years’ distance between us and Charlotte’s colicky episodes, and I’m happy to say, a return to more leisurely weekend mornings has returned.
I’m very much looking forward to this weekend, celebrating Mother’s Day with my own mom and Charlotte all together.
These were the deviled eggs we made and served on Easter after Charlotte’s hunt. A favorite of my dad’s I wanted to keep the recipe simple and classic, but with a little bit of zing and interest, too.
One of the best restaurants in Harvard Square, Alden & Harlow, has what they call the “ubiquitous kale salad” on their menu. The name is tongue-in-cheek, but the salad itself is phenomenal. The greens themselves are all kale (something that can be hard to pull off), and there’s nothing else garnishing the leaves except a deeply flavored, well-balanced lemony pistachio dressing. I’m lucky enough to live close by, but unfortunately, the restaurant isn’t open for lunch (when I’m in the square, solo, looking for a quick bite and glass of wine).
1 pint strawberries
1 cup flour
1 cup oats
1/4 cup ground flaxseed (optional – if not using, increase the flour by 1/4 cup)
1/3 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup butter, melted
1. Preheat oven to 350 degrees. Wash and prepare the strawberries: Cut off the green tops and slice the berries into quarters. Put the strawberry slices in a small saucepan over low heat. Add 1-2 Tablespoons water and simmer about 10 minutes, until the strawberries break down and lose their shape. Be careful not to scorch or burn the bottom of the pan. Remove from heat and allow to cool slightly.
2. While the strawberries are cooking, combine the dry ingredients (flour through cinnamon) in a bowl. Add the melted butter and work evenly into the dry ingredients, forming a dough.
3. Divide the dough, reserving about 1/4 of it. Press the larger portion (about 3/4) into a rimmed baking dish lined with parchment paper. Spread the strawberries in an even layer over the dough. Using your fingers, break apart the remaining dough portion and sprinkle it over the strawberries (as you would with a crumble topping). Bake for 30 minutes.
Every once and awhile, I hit upon a recipe that David raves about. He tries to be pretty honest about the dishes I come up with, letting me know what parts work well, where they could use a little more work. It helps ensure less-than-stellar recipes get more revisions before being finalized and posted (or trashed), and I appreciate the honest feedback. First bites are often thoughtful and contemplative. But with this recipe, it was “wow” right off the bat. It was such a success that I made it again just a week or two after its debut, when David and I hosted a few friends for dinner before a show. One of our friends (who is training for a marathon) asked for the recipe to make again as fuel before heading out on her twenty-mile runs.
In addition to having fantastic flavor, it’s relatively quick and easy to put together, and it’s very healthy. With a base of whole-grain brown rice, quickly pan-seared tofu as the protein, and loaded with vegetables, it hits a lot of key components of a healthy recipe. When I first made this dish, I used a baked tofu from Whole Foods that had a pineapple marinade (the “Aloha” flavor); if you can find it, use it! I’ve since returned to the store many times looking for this same tofu, but I’ve only been able to get the teriyaki marinade, which, while good, doesn’t quite hit the nail on the head the way the pineapple does (I think the tropical fruit pairing of pineapple + mango was what did it).