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From baby foods to snacks for teens, find mealtime inspiration from our community cooks.

578 recipe submissions by the Mothering community.

Stuffed Tomato Salad

This is a special presentation of simple, flavorful ingredients.6 ripe tomatoesLarge pot of boiling water2 cucumbers1 cup sour cream2 Tablespoons lemon juice2 Tablespoons white vinegar1/4 teaspoon salt1/8 teaspoon pepper2 tablespoons fresh parsley, finely chopped Lettuce Scald the tomatoes in boiling water for about two minutes. Remove from water, to drain and cool. When they can be handled, slip tomatoes out of their skins and cut a slice from the top of each tomato. Use a small spoon to scoop out center of the tomatoes, discard pulp, and set hollowed out tomatoes... read more

Bean Salad

The amounts are approximate as it is best to make this according to your taste.2 cups kidney beans 1/2 to 1 cup chopped celery3-6 tablespoons mayonnaise or vegenaise (use as much as needed to make a moist and creamy consistency) 3 tablespoons or more sweet relish or chopped sweet pickles 1-tablespoon lemonsalt and pepper to taste Optional: 1 chopped hard-boiled egg Optional: 1 diced garlic gloveMix well and garnish with paprika, cayenne, or red chili powder. read more

Four Cheese Spinach Lasagna

By Ashisha, Mothering Editor-At-Large For all you cheese lovers out there! Four different cheeses mixed in with yummy spinach, this is a high calcium and iron dish you'll love to serve.2 cups chopped fresh broccoli 1 1/2 cups julienne carrots 1 cup sliced green onions 1/2 cup chopped sweet pepper 3 garlic cloves, minced 2 teaspoons olive oil 1/2 cup flour 3 cups milk 1/2 cup parmesan cheese1/2 teaspoon salt1/4 teaspoon pepper1-10 ounce frozen chopped spinach, drained1 1/2 cup cottage cheese (small curd), or ricotta4 ounces shredded mozzarella cheese12 lasagna noodles,... read more

Creamy Dipping Sauce

By Cheryl Tallman and Joan Ahlers Toddlers love to play with their food. Dipping sauces make foods taste good and provide your child with an activity that makes meals and snacks more fun.3/4 cup 100% cranberry raspberry (or Grape) juice1/2 cup sour cream1/2 cup vanilla yogurtPlace juice into a small saucepan. Boil until reduced to a syrup (about 3 tablespoons). Allow to cool. Add syrup to remaining ingredients and stir to combine. Chill and serve with a variety of fresh fruit slices. read more

Pound Cake

By Peggy O'Mara Since my children were babies, I've been making pound cake the day before Christmas. I've made this recipe with many different kinds of flour—from whole wheat berries I grind myself to spelt and gluten-free flours. It always works.2 cups sifted flour3/4 teaspoon tartrate baking powder1/4 teaspoon vegetable salt1/4 teaspoon mace1 cup butter2 teaspoons grated lemon rind1 1/2 teaspoons vanilla extract1/2 teaspoon almond extract1 cup plus 2 tablespoons brown sugar4 well-beaten eggsPreheat oven to 325 degrees F. Line a 9-by-12-inch pan with parchament paper... read more

Shopping List for Peggy's Kitchen Newsletter 10/07/10

Spinach Quiche1 lb. Spinach (fresh)Filling:1 tsp. Salt1/4 tsp. Pepper1 Clove Garlic1 Cup Shredded Gruyere1 Cup Milk2 Eggs2 tsp. Flour2 tsp. Unsalted ButterCrust:2 Cups Flour1 tsp. Salt1/2 Cup Oil1/3 Cup Water Baked Pumpkin and Acorn SquashAcorn Squash:1 tbs. Honey1 tbs. ButterDash of CinnamonPumpkin:2 tbs. Honey2 tbs. ButterSalt and PepperDash of Cinnamon Ginger Carrot Soup4 Cups Organic Broth1/2 Cup Orange Juice1 lb. Carrots1 Russet Potato1 Small Onion1 tbs. Ginger (fresh, grated)1 tsp. Orange Peel (grated)1 Cup Buttermilk2 tbs. Honey1/2 tsp. Salt1/4 tsp. Nutmeg... read more

Shopping List for Peggy's Kitchen 09/09/10

Pine Nut Sage Spaghetti Squash1 Spaghetti Squash1/4 Cup Toasted Pine Nuts1/4 Cup Pecorino Romano Cheese (grated)2 tbs. Sage (fresh, chopped)2 tsp. ButterSalt and PepperSpinach Frosted Zucchini3 Medium Zucchini1/2 Cup Mayonnaise1/4 Cup Green Onions (chopped)1/2 tsp. Lemon Zest3 tbs. Parmesan Cheese1/8 tsp. Garlic Powder1/3 Cup Panko or Other Bread Crumbs Borscht1 1/2 lb. Stew Meat2 Medium Onions2 Stalks Celery4 Medium Beets1 Head of Green Cabbage1 Bay Leaf1 tbs. Salt2 Beets1 Six-oz. Can of Tomato Paste2 tbs. Vinegar2 tbs. HoneySour Cream Succulent Supper Salad1/2 Head... read more

All Roads Lead to Rome

By Lidia Matticchio Bastianich: Author of Lidia Cooks from the Heart of Italy: A Feast of 175 Regional RecipesWeb Exclusive February 11, 2010 This year I'll be celebrating Valentine's Day with my kids and grandkids "Roman style." After all, St. Valentine's origins are actually considered Roman, although many of us look for romantic dishes like lobster, oysters and chocolate covered strawberries. I say keep the holiday simple, wholesome and still full of love with one or two delicious pasta dishes that can be put on the table in literally twenty minutes. That way,... read more

if (x) mad dash to the health food store

where x = (I was overcome and found myself on a) then y = seventy-some bucks deducted from my checking account, and z=satisfaction that comes from eating the foods that make my kapha-pitta body sing. I have been so bad over the last few months. I am old enough to know that if I eat certain foods, my body purrs like a performance machine. If I eat certain other ones, I am a bloated, backfiring jalopy. Wheat is not my friend. My body loves iron, but if I have more than a little beef, I get all backed up. Cheese? Definitely not the kind that melts in... read more

Chicken Bacon Ranch Wraps

  Thanks to Mothering member MrsKoehn for contributing this recipe.    Ingredients 4 Burrito size tortillas, sprouted or flour 2-4 tsp Chipotle mayo 2-4 tsp Ranch dressing Salt and pepper to taste 2 free range chicken breasts, grilled and sliced 4 strips nitrate free bacon, cooked 8 long leaves Romaine lettuce 2 Roma tomatoes, sliced the long way 1 avocado, sliced Opt. Fresh jalapeno, sliced the long way About 1 oz shredded cheese     Directions Warm tortillas, slice chicken and veggies. Spread 1/2-1 tsp each sauce 3/4 of the way down the center... read more

Mothering › Recipes