One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry. Some weeks, well, meal planning isn’t what I want to do. This is one of those weeks. My weekend was consumed by this event and that thing and running here and there,... more

We sit in the pediatrician’s office, the five of us, my four kids and me. They’ve put us in the corner room where there’s a bit more space to roam about as they know I show up with my brood of kids and cramming us into a standard exam room would be near impossible, especially once you add a doctor and a nurse to the mix. Still, there are only two chairs in addition to the wheeled stool the pediatrician spins around on as he talks to my children, attempting to balance the patient... more

adapted from Perfect One-Dish Dinners by Pam Anderson 3 large broccoli crowns, halved or cut into large chunks 3/4 cup water 1/2 teaspoon salt 1 large shallot, minced 2 tablespoons lemon juice, freshly squeezed 2 tablespoons Dijon mustard 1 tablespoon rice wine vinegar fresh ground black pepper 1/2 cup extra virgin olive oil 1/4 cup toasted pine nuts In a large skillet, add broccoli halves/pieces, water and salt and cover and cook over high heat. Once the pan starts steaming, set a timer for 5 minutes... more

I have a confession. I don’t remember ever buying pumpkin in a can. Ever. I know my mom did when I was younger a few times, but generally, our pumpkin came from, well, a pumpkin. For years in high school I avoided pumpkin pie with it’s brown, creamy texture. Then I realized it was because I’d always had my pumpkin fresh. Fresh as in orange. When I started cooking with pumpkin on my own, I naturally went for the fresh pumpkin, but the grocery stores sell by the pound, and... more

3- to 4-pound pumpkin 1 cup water Preheat the oven to 350º F. In a 9×13″ baking dish, place pumpkin halves. Add water. Bake for one hour or until flesh is soft and easy to scoop. Scoop the pumpkin flesh out, leaving behind the outer shell, and into a blender or food processor. Blend, pulsing until the purée is smooth and uniform in texture. Strain through a cloth to remove excess moisture. Store in airtight containers in the refrigerator for up to three days and in the freezer... more

One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry. I’m in the midst of Scholastic book fair madness over at my kids’ school, and I apologize for being late. My menu, however, is filled with make-ahead meals for... more

We have a compost pile. It started when my husband pulled out a pesky lilac that was taking over the corner of our yard. In the dirt patch, he happily started gathering together fallen leaves and grass clippings, and the next year while we were putting in our first raised bed garden, we happily took from the pile to fill the space. When I planted my garden that year, the results were impressive and I was hooked. We then moved to building a structure around out pile out of wood and patio pavers,... more