Sheet Pan Butternut Squash Dinner
Sheet pan butternut squash is a quick vegetarian main – made with squash, red onions, pine nuts, tahini yogurt sauce, za’atar, and cilantro!
Smartphones & Kids – A discussion of The Anxious Generation by Jonathan Haidt
A discussion of Jonathan Haidt’s The Anxious Generation by Jonathan Haidt, addressing the risks of smart phone use to kids and adolescents. Also, what parents can do to mitigate those risks.
Chocolate Cake Fudge Bar (inspired by Honey Mama’s Chocolate Cake Truffle Bar)
Inspired by the Honey Mama’s chocolate cake truffle bar: made with cocoa, honey, coconut oil, coconut, pecans, vanilla, salt. Plus, it’s free from refined sugars, gluten, dairy, and soy. I’ve recently become obsessed.
Banoffee Tart
Graham cracker crust + dulce de leche + bananas + whipped cream + shaved chocolate = banoffee tart. What could possibly go wrong?
All-Apple Butter (no sugar apple butter)
Delicious, sweet, no-sugar apple butter. No sweeteners of any kind needed – just apples and spices.
Greek Salad with Pan Fried Feta
I love Greek salad – cool cucumbers, ripe tomatoes, crisp peppers, tangy olives, sour red onion, salty capers . . . how it possibly be improved? PAN FRIED FETA. Greek salad with pan fried feta is the only way to take an amazing salad – and make it even better (without sacrificing healthy!).
Poached Figs
Poached figs are delicious. And a great healthy summer dessert if you eat them over Greek yogurt with toasted sliced almonds. Or over ice cream. Your call!
Honey Whipped Cream
The best whipped cream, period. Honey whipped cream is incredibly flavorful because it is sweetened with honey – making it taste like fluffy creamed honey. It’s especially good with fruit, or even better, strawberry or peach shortcake.
Summer Shrimp Scampi with Tomatoes and Corn
Summer shrimp scampi with tomatoes and corn is our latest home pasta night special.
Fresh Mint Chocolate Chip Gelato
Silky mint gelato with ribbons of dark chocolate that doesn’t freeze up hard!
Peach Almond Tart
This peach almond tart is just juicy summer peaches baked in sweet almond frangipane, wrapped up in an almond, oat, and whole wheat flour crust. I’ve included an easy swap to go gluten-free as well!
Summer Chicken Thighs with Peaches and Thyme
These summertime chicken thighs with peaches and thyme are cooked on the stove – no oven required! They’re naturally sweetened with caramelized onions and currants and braised in sherry. Bonus: they’re a great way to use up hard or mealy peaches!
Halibut with Lemon and Olive Tapenade
Halibut with lemon and olive tapenade is one of my go-to quick-but-light warm weather dinners. Fresh halibut is marinated in lemon, garlic, and olive oil, baked, then topped with cool olives in a fresh lemon, garlic, chive sauce.
Brown Irish Soda Bread with Currants
Irish soda bread meets currant scone – healthy, sweet, and filling. Especially when topped with a bit of clotted cream or good butter.
Abruzzese Meatballs (tiny meatballs)
These tiny Abruzzese-style meatballs are cooked in a lemony white wine sauce – they’re super yummy tossed with pasta! They’re a great choice if your kids don’t like red sauce but do like tiny meatballs + pasta.
Buttermilk Salad with Chives and Parmesan
This buttermilk salad is both creamy and refreshing, and unlike many other creamy salad dressings – it’s actually quite healthy for you!
Overnight Sourdough Oatmeal Pancakes
These sourdough oatmeal pancakes are made with whole wheat flour, oats, tangy buttermilk, and sourdough starter!
Golden Chicken with Shallots & Tarragon (mustard-free)
Golden chicken with shallots, tarragon, and tomatoes is a family favorite. The chicken thighs are simmered in a wine-tarragon sauce that tastes amazing with crusty sourdough bread.
Sharing at Home: Takeaways from The Second Shift by Arlie Russell Hochschild
A discussion of Arlie Russel Hochschild’s The Second Shift, addressing how various working couples share the work at home (and a critique, because I can’t help myself).
Spinach Couscous with Roasted Carrots
Spinach couscous with roasted carrots takes about 30 minutes to prepare. It’s a combination of salty, sweet, tangy, and fresh – perfect for a light spring family dinner.