Photo: thebittenword

With radishes and asparagus arriving at the market, I know that spring is just around the corner. But in the meantime, I have a few more root vegetables to eat. Too be honest, I’m tired of them. And tired of trying to work them into anything truly exciting.

So last night, I used a technique I’ve been using a lot lately and letting the veggies do the work for me. In the same way that I’ve been oven-roasting brussel sprouts and cauliflower, I oven-roasted these turnips until they were golden brown and deliciously sweet—using butter in lieu of olive oil to balance this flavorful root.

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Photo: travelingmcmahans

Last night, the ChowBaby and I were enjoying the nightly ritual we call “Goodnight Friends.” It involves saying goodnight to all his real friends, imaginary friends, four-legged friends, teachers, family, neighbors, stuffed animals, the sun, moon, stars, sky, all the planets, the Earth, trees, grass, flowers, rivers, oceans, dirt, worms, anyone or anything else he thinks is relevant that day, and, finally, (Chow)Mama, (Chow)Papa, and the original ChowBaby himself.

When we got to the Earth part, I told him tomorrow was Earth Day. Since he still is under the impression that all holidays are equal, he acted like I told him it was Christmas. “What present will I get?! What adventure will we have?!” I couldn’t stop laughing. But he was very serious. And it got me thinking that I should make a bigger deal out of Earth Day. Especially when Stacie and I talk about how food is a great springboard for teaching even the youngest kids about sustainability.

So in honor of Earth Day, here are a few food-friendly ways to celebrate! I’m sure there are tons more! Please share your ideas!

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Sunday was Greek Easter (well, really, Christian Orthodox Easter, not just Greek). Yes. This past Sunday. Not the Sunday before. That was everyone else’s Easter. (There’s nothing like growing up trying to explain the Eastern Orthodox calendar to friends, but I digress.) While a very holy holiday, Easter celebrations in Greece tend to be casual gatherings as much about religion as a welcome to Spring. My mother tells stories of outdoor picnics, lambs roasting on spits, and tables full of red eggs, mezzes, and tsoureki (sweet bread made especially for Easter). 

Like my mom, I have fond memories of casual Easter get-togethers centered around big meals cooked by my yiayia. And this Easter was no different. Still the baby of the family—well, besides Isaac—I have to really push to have family gatherings at my place. But I didn’t complain about heading to my aunt’s place this year since, to be honest, cooking a big holiday dinner was more of a fun fantasy than a reality I felt like taking on. So Isaac, ChowPapa, and I happily made our way to NJ for a surprisingly delicious Greek Easter meal.

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Nuts. Yup, I’m going there. I know you’re probably still nervous given recent peanut and pistachio recalls. I don’t blame you, but that’s also why I’m writing about walnuts. While we should continue being diligent about what nuts we eat and where they come from, we shouldn’t feel so scared that we leave them completely out of our family’s diets. They’re just too damn healthy.

As SuperFoods explains, nuts are nature’s nurseries. “A nut or seed is basically a storage device that contains all the highly concentrated proteins, calories, and nutrients that a plant embryo will require to flourish.” So, in these dark, unregulated times, I say a little cheerleading is in order for the healthiest nut of all: walnuts. 

So what’s the scoop on walnuts?

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(Ate our yummy sandwiches for dinner and then remembered I didn’t take pics!) Photo: Graduate Meghann

April is National Grilled Cheese Month. And with this unseasonably cold weather, a warm and gooey grilled cheese sandwich sounds pretty good. Now, before you get on your soapbox and protest, “But this blog is supposed to be about avoiding the typical palate deadeners we feed our kids!”—let me remind you….

Stacie and I never said we don’t feed our kids mac-n-cheese or chicken nuggets. We just try to avoid the processed crap in boxes. Trust me, nobody loves a homemade mac-n-cheese with bread crumbs and lardon better than I. In fact, when the ChowPapa was still a paid cook, he won best mac-n-cheese in NYC. And I’m pretty sure that’s why I married him. But I digress. This post is about grilled cheese. And my very palate-enlivening version: Grilled Taleggio Arugula Apple Sandwich.

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

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