My intention was good. Make a batch of wholesome, homemade granola bars to last us the week. I grabbed oats, wheat germ and slivered almonds. Up next, dried fruit. Shredded coconut caught my eye. That’s dried fruit. Hmm. What else? Raisins. Nah. Cranberries. Perhaps. Dried apricots. Definitely maybe. Let’s see, what goes well with almonds and coconut?
As I ran through my options—my healthy options—chocolate chips caught my eye. Almonds. Coconut. Choc… No. Focus! Dried fruit. But… No, buts! Well, except, dried fruit is full of sugar. (Right?) Despite my efforts to stay on the fruit-n-nut express, I was derailed. I couldn’t stop thinking about the scrumptious combo of chocolate, almonds and coconut. (Hello, Almond Joys!). It had to be made.
These may not be the everyday snack that I set out to make, but they are a way healthier treat than any candy bar! And I totally nailed wholesome.

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I wanted to make something different for Valentine’s Day. Something chocolate, of course, but with more. With a twist. My burning desire for something new led me down a long road paved with failed experiments before coming up with these gems. I wandered (way) far afield before remembering that it’s little adjustments made to the familiar things we know and love that make for the most pleasant surprises.
These chewy chocolate chunk cookies, first discovered on Orangette, are a staple at our house. I hate to admit it, but the first thing that drew me to Molly’s recipe was its use of yogurt (she suggests full fat, but I use non- or low-fat Greek style which always works). There’s still some butter and a cup of sugar, so I’m not claiming that these are completely guilt free (c’mon people—if you’re going to make cookies, enjoy them!), but they aren’t gut bombs either. Which might be why it didn’t occur to me right away to adapt this recipe for our Valentine’s Day treats. Valentine’s Day is supposed to be sinful, right?
All weekend I churned out decadent treats that just weren’t right. Then, it occurred to me: Valentine’s Day doesn’t have to be over the top. Instead, it can be mellow and warm. Familiar yet surprising. Quietly romantic. And that’s just what my new version of these cookies are.
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Romain lettuce, tomatoes, cukes, feta cheese and, if you’re down, some olives and anchovies. Toss with the simplest red wine vinaigrette and you’ve got the classic Greek salad. But here’s a little secret. Try horiatiki instead (should be offered at any authentic Greek restaurant) and you’ll eat the real deal: a greek salad minus the lettuce. It may seem like a minor edit, but it makes a big difference. It’s like taking out the filler. You’re left with all the good stuff, all the stuff that matters.
In Greece, horiatiki is most often served as a slab of creamy feta over a bed of tomatoes and cukes tossed in red wine vinaigrette, garnished with a sprinkle of dried oregano and a few kalamata olives. Just describing it brings me back to lunch on the beach in Santorini or dinner in a busy tavern in Athens (or Queens, NY!). Tart from vinegar spiked with lemon, peppery from great olive oil, salty from cheese, cool and crunchy from cucumbers, it’s simply the best salad ever. (What? Me, biased?) It’s also easy to make and, served alongside simply broiled fish or with lemony grilled chicken on top, it makes a quick and satisfying meal. I sometimes even add chickpeas. Bonus! Without the ever unpopular raw leafy greens, young ChowBabies get down with this salad, too. Even eat it with their fingers!
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10-Minute Lemon Thyme Scallops

This week is all about the Best Of ChowMama 2009! To help ensure that you begin 2010 with a recipe box loaded with quick and healthy recipes that your whole family will love, I’ve hand selected my favorites (recipes that I return to over and over again) and the most popular recipes as measured by traffic and comments (ones that worked out well for me and you).
Today is all about main dishes for breakfast, lunch and dinner. Tomorrow I’ll hit ya with veggie sides. Wednesday has snacks and apps covered. I’ll serve up healthy sweets and desserts on Thursday. And, on Friday, I’ll list the best parenting posts of 2009—because how we feed our families is most definitely a parenting issue.
Enjoy. Try a new recipe. Chime in with your favorite 2009 ChowMama posts or what you’d like to see more of in 2010.
And, of course, THANKS for a great year. Cheers!
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Photo: Freakgirl

I usually make these delicious, wholesome muffins with pumpkin puree, but gave sweet potato a try when I couldn’t get my hands on pumpkin (may seem irrelevant now, but you’ll be glad for this variation come the end of the holiday season!). This version is also healthy and equally addictive. So much so that, topped with your favorite icing, they can easily fill in for cupcakes.
These are a sweet, healthy treat for all. This recipe is for mini-muffins which make a great finger food for the littlest ChowBabies, a just-right toddler sized dessert, a yummy lunchbox snack, and a perfect on-the-go breakfast for ChowMama and ChowPapa.  Make a bunch and pop em in the freezer—you’ll be happy to have a stash on hand at all times. (Plus, reheating them makes the cream cheese filling gooey and delicious all over again, as though they’ve come straight out of the oven.)
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Anyone who’s had a baby knows the deal: family and friends get to experience the wonder of a new baby in exchange for FOOD! There was a plan in place for all immediate family to visit Oliver as soon after his birth as possible. My mama, who lives nearby, came to the birthing center and was in charge of food runs. The ChowPapa’s mom hopped on the first plane from Boston and was in charge of groceries and dinner the first few nights back home. And, once settled in, Nannie and Grandpa Alan took a train to Brooklyn with their food assignment in tow: my favorite brownies.
Nannie (aka Nan) is an awesome baker and, though it’s a tough call (her Congo bars are pretty amazing), her brownies are my favorite. They are a family recipe handed down from her mama, Phyllis, to which she adds cardamom (optional for you, essential for me). They are super easy: take about 10 minutes to prepare, 25-30 min. to bake. And I’m happy to share them with you, in honor of my new little brownie bite.
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