• Last updated 3/13/13 by mamazee

Pappardelle with Peas, Asparagus, and Proscuitto 2 packages Trader Joe’s Pappardelle (or any noodley pasta, about 12 oz.) 3 ounces proscuitto, chopped a healthy bunch of asparagus, trimmed, cut on diagonal into 1-inch pieces 1-2 chopped zucchini 2 cups peas (I used frozen petit pois from Trader Joes, go ahead and shoot me) 1 large onion (this one happened to be from the farmer’s market), sliced thinly into rings 2 garlic cloves, pressed 1/2 cup finely grated Parmesan cheese plus additional for serving 1/3 cup... read more

• Last updated 3/13/13 by mamazee

Frilenta/Polatta Ingredients: 4 eggs splash of milk-like liquid of your choice ¼ cup polenta 1 cup broth (veggie or chicken) 1 smallish onion, thinly sliced 2 cloves garlic, chopped ½ to 1 cup chopped broccoli (or asparagus, or fresh spinach) grated cheese of your choice, to taste Add ½ of the chicken broth to a medium saute pan, and heat to a near boil. Add onions and garlic. Saute/soften. Add polenta and the rest of the broth, bring to a low boil, and stir. Then lower flame to simmer. Crack the 4 eggs into... read more

• Last updated 3/13/13 by mamazee

I took a lovely long walk this morning in my dirt road desert neighborhood. It poured down rain for hours last night, and I wondered if maybe I’d be slogging along in mud up to my ankles. But no–someone designed these roads correctly. All of the wild grasses and flowers and chamisa bushes stood stunned in the aftermath of the water onslaught, while puddles caught the sun. But the roads were solid. To make a long story short, I worked up an appetite. “I hope you’re even a little bit hungry,” I told Laura as I started pulling things out of the fridge, mad... read more

• Last updated 3/13/13 by mamazee

A simple, yet delightful, summer dessert that's wholesome too. — from Cynthia Lair of Cookus Interruptus Click on the video above to check out this fantastic summer recipe. Get the full recipe card for this dessert at the Cookus Interruptus website.   read more

• Last updated 3/11/13 by Momsteader

Yesterday, I ran into Francie Healey, who wrote our Sept/Oct Peggy’s Kitchen, when I was picking my son up from kindergarten. Her article has a collection of truly delicious meals for pregnancy, including Salmon-Sweet Potato Cakes. It was so good when we recipe-tested the dishes in the office that I realized later that I had Salmon-Sweet Potato Cakes on the brain. Laura doesn’t care for fish, but I went ahead and made it anyway, because she had a big, creamy, deliciously oozy Croque Madame for breakfast. Right? Pregnancy and way-post-partum (like try 6 years... read more

• Last updated 3/11/13 by mamazee

It started when we went to Real Food Nation for dinner. Laura was torn between the delicious-looking macaroni and cheese, generously blanketed in toasted, browned bread crumbs, and the grass-fed, free range burger. She decided to go with the burger. I had the summer vegetable ragout with chickpeas, eggplant, wilted greens and Texmati rice. Both were great; but it got me on a kick to make homemade macaroni and cheese the next day. I also made a ridiculously healthy spinach-artichoke dip, which I ate on bread and wrapped up in romaine lettuce leaves. As... read more

• Last updated 3/11/13 by mamazee

My daughter’s 3rd grade class has a garden. Friday, we were able to buy swiss chard from their harvest. Big, bright green leaves. I came home with a bag and thought, “What can I make with this?” I know how to do the basic sauteed chard thing, but wanted it to be a little more gussied up. We had come over the summer to water and weed, and I felt protective of it–I did not want that bag of swiss chard to become forlorn and fuzzy in the veggie drawer. First I peeled the leaves from the stalks, washed them and then chiffonaded them. Then I washed the... read more

• Last updated 3/11/13 by mamazee

You can find Kris on Twitter, Facebook and writing occasionally at her blog. Spanish rice holds a lot of memories from my childhood. It was a staple at family gatherings, along with the deliciously greasy chorizo sausage. It was a dish my full-blooded Spanish grandmother and great-grandmother made and had many variants. Sometimes it would just be chicken breasts with saffron rice, sometimes chorizo was added, but no matter how it was made, it was always delicious. I can vividly recall my great-grandmother cooking in her kitchen, the smell of chicken... read more

• Last updated 3/11/13 by mamazee

Greetings, mamas. There’s nothing I love more than gooey, delicious spinach artichoke dip. Last night, I decided to re-do the recipe without the cosmic crap-ton of greasy cheese and butter. The ingredients are so yummy, why not let them stand on their own? I used beans as the binding agent, instead of cheese. 1 can cannellini beans 1 can artichoke hearts 2 cups spinach 2 tablespoons shredded parmesan cheese 1/3 cup broth 1-2 cloves chopped garlic fresh basil to taste (I used 2 cubes frozen minced basil from Trader... read more

• Last updated 3/11/13 by mamazee

Serves 4. 4 oz tempeh, sliced 1/4 inch thick (I used Light Life vegetable) 2 tbsp. peanut butter 1/2 cup broth 1 tbsp. tamari 1 tbsp. peanut or olive oil 2 onions, chopped 1 cup frozen spinach 1 tsp. honey or agave 1 tsp. chopped fresh ginger 1 tsp. minced garlic 1 tsp. chopped basil 8 raw baby carrots, chopped Brown rice (2-3 cups) Saute the onions in the oil until they are soft and translucent. Then add the tempeh and toss with onions. Next, add the broth and tamari. When that warms up, add... read more