Most every respectable food blog has one: a post on ramps. These delicious wild leeks create a frenzy at farmer’s markets for just a few short weeks every Spring. I almost skipped them (well, posting about them—I wouldn’t skip making them), just because. But this simple ramp pasta was just too yummy. And, as it turns out, my desire to talk about good food trumped my desire to be a smart ass. 

I admit that ramps aren’t the most baby or toddler friendly ingredient, but there’s certainly no reason not to offer this dish to your ChowBaby. Just don’t be surprised if they don’t love it at first. Ramps have an (irresistibly) pungent smell and flavor. If little ones decline, just think: more for you! You can boost nutrition in this dish by adding some fresh asparagus or zucchini (saute with the ramps). And, when you can’t find ramps the other 45 weeks of the year, use leeks. Not quite the same, but still tasty.

Read more …

Keeping food waste to a minimum should be a no-brainer. And, in theory, it is. But it’s not always as easy as it sounds. In our house, last minute cooking whims and schedule changes are a frequent culprit.  Another common problem, especially in families with younger children: being left with a big batch of some food your ChowBaby suddenly detests.

Whatever the reason, we’ve put the kibosh on food waste in our house. It’s better for our wallets, the environment, and sets the tone for a larger life lesson that we hope will resonate with Isaac. Here are some tips on doing the same in your home.

Read more …

I make homemade popsicles all summer long. I was doing it before the ChowBaby was born and I’m still doing it. With a little creativity, you can throw together something way less sweet than the store bought variety and so much more refreshing. In fact, some of my popsicles have been so fun (not to mention easy), that they’ve impressed guests at casual dinner parties—I kid you not!

What’s my secret? Mixing fruit and herbs. There’s something magical about a sweet or tart fruit and a fresh green herb that never fails to surprise. Think basil and peaches. Or lemon and rosemary. And popsicles are one of the easiest ways to combine them since you just throw your ingredients in a blender, puree, and freeze. I had some leftover ingredients from yesterday’s post (Lime Chili Cilantro Roasted Chickpeas) that I didn’t want to waste. So I combined grapefruit, lime, and cilantro for a decidedly unusual frozen treat. These are not for the faint of palate!

Read more …

Spring is here! Or should I say summer?! The ChowFamily enjoyed the unseasonably warm weather this weekend with a road trip to the Lakota Wolf Preserve in New Jersey. The only not-so-fun part was the nearly 2 hours in the car on the way there (luckily, the ChowBaby slept the whole way home). But I came prepared with lots of fun finger foods—they performed double duty as our picnic lunch and as a distraction in the car. On the menu? Lime Chili Cilantro Roasted Chickpeas. 

What’s the scoop on chickpeas?

Read more …

I have to admit that I’ve NEVER made beets before. I love them, but tend to favor the convenience of those nifty, all natural, pre-steamed, vacuum packaged beets (that remind me of Europe, for some reason). I don’t get them often because they’re a bit hard to find. And, when I do find them, somehow they don’t make it onto Isaac’s plate. (Somehow? Okay. It’s called hoarding. Bad mom?)

The other day, Isaac and I stopped by our local French cafe/market, Choice, and picked up a 1/2 pound of beet salad. Delicious, sweet, and tangy, he and I devoured the whole thing before Papa made it home. The discovery that Isaac loves beets as much as I do inspired me to pick up a fresh bunch. And with Papa in London all week, we got to keep this beet and orange salad all to ourselves. I sense a tradition taking shape!

Read more …

Photo via Cool Hunting

Food News, Things We Crave, Resources, Green Your Eats, and Tips, Tools & Techniques. Check out this week’s picks.

Read more …