Let’s talk dinnertime conversations: Do you talk around the dinner table? Share your day? Ask your kids about theirs?

In a Family Meals Survey that I conducted in 2010, 76.6 percent of respondents said that personal news was their favorite dinnertime conversation. Another 73.4 percent said family news and 72.3 percent said what’s happening at school.

Sounds somewhat like our table.

Once the food is cooked (me), the table is set (the kids) and we’re all sitting down, I usually ask the kids how school was and what the best thing that happened that day was. Sometimes we talk about what we’ll be doing over the weekend or in the coming days. Sometimes we talk about a fun visit from a friend coming up. Or maybe I will pull out a fun imagination question like … if you could be any animal at all, what would you be and why? And we do this while also enforcing table rules — no talking with your mouth full, eating politely, etc.

The hard thing for us though is that Shawn and I come from totally different dinnertime traditions. While his family ate quietly and then lingered at the table to chat, I come from a talk-and-eat family. And since I am home for dinner almost every night and he’s not, he’s had to adapt to the way I do things.

I know. I should compromise more. But that’s a conversation for another day.

I have to tell you something though — I know that talking over dinner is important. I’ve read the research and interviewed the experts. I know it makes a differences for kids in their lives. And I also know that I enjoy it. But I also find it hard. As a child, I was the youngest in the family (my siblings are significantly younger than I am, so I spent many years as an only child), so I’m more apt to listen, observe and think at the table. Yes, I spoke at the table as a child, but I wasn’t a conversation starter. So in my adulthood, I’m more likely to respond then start conversations over dinner. Still, as a mom, the whole start a conversation responsibility falls squarely on my shoulders. If I don’t start the talking, who will?

So, it’s been a challenge … learning to lead the dinnertime conversation instead of just participate. Am I am alone in this? Anyone else?

I’d love to hear what your favorite dinner discussion topics are — or if you have some surefire discussion starter questions that make the conversation irresistibly fun. Share in the comments!

But I am not without flaw. Put a bag of barbecue potato chips in front of me and I can’t resist their sweet crunch. I also have a sizable sweet tooth. Oh, and I have been trying to kick the diet soda habit for awhile now (and have been fairly successful in recent weeks).

When I was recently asked to read and review Why Women Need Fat: How “Healthy” Food Makes Us Gain Excess Weight and the Surprising Solution to Losing It Forever by William D. Lassek, M.D. and Steven J. C. Gaulin, Ph.D., I was intrigued. And I am so glad I said yes because this book had me hooked from page one.

The book centers around the idea that America’s weight problem can’t be solved with diets but rather with reverting to the way we ate in the early 20th century. It’s framed really well with research on how and when the weight of Americans began to climb and how we can fix it — without dieting.

What if instead of making ourselves healthier, we’ve been making ourselves fatter and less healthy by following the very recommendations built to supposedly help us? What if this whole time we’ve been lied to about what’s healthy and what’s not?

According to this book, if we want to change things, we need to change the food we eat to be more Michael Pollen-esk … forget corn oil, soybean oil and low-fat foods. What you need is the real deal: olive oil, meats, eggs, dairy and fresh fruits and veggies. And lots of Omega-3.

As a longtime dieter, this book really spoke to me. As it notes, diets just don’t work. What works — and what has worked for me long term — is eating nutritious real foods. Call me crazy, but I am willing to give this plan a try and see what happens.

What do you think? Could eating whole foods with more natural fats be the answer to weight problems?

I read this book as part of the BlogHer Book Club. Pop over to the Why Women Need Fat page to join in the discussion about the thought-provoking topics it raises.

Disclosure: I was compensated for this review through the BlogHer Book Club. All opinions expressed are my own.

It’s been said that I go a little crazy around back to school shopping time. I buy a few more boxes of crayons than seem prudent. I stock up on paints, clay, glue sticks, paper and markers. And I tuck most of it away for later. They call it crazy, I call it smart. Why wouldn’t you stock up on crayons when they are a mere $0.40/box? (Actually I usually stock up when they are $0.25/box, but haven’t seen them that inexpensive yet.)

Besides. I just love the new supplies.

Of course, back to school isn’t just about the school supplies. There’s also the matter of food. School lunch food that is.

My son doesn’t buy lunch at school. Whenever I look at our school’s monthly lunch menu, I cringe at the sight of brownies dished up with pizza and chicken nuggets with tater tots. Haven’t we learned anything yet about serving our kids better food in schools? Why would I pay $3.50/day for that? So I choose to pack lunch for my son everyday.

Packing lunch means that I need plenty of packing supplies. I prefer reusable containers that are dishwasher safe, though I make an exception for the hot food container that has to be hand-washed. While I am shopping for penny pencils and cheap durable folders, I also keep an eye out for containers that make packing lunch easier. It’s important to have a selection of containers to send lunch in so that you have flexibility in what you can pack.

Earlier this summer, I picked up a few containers for keeping snacks cool (complete with freezable lids!) that were on sale and I am excited to use them. I am still looking for a new hot food container as well, since ours had an unfortunate demise in the dishwasher right after school ended (it wasn’t dishwasher safe). I also bought several spill-proof drink containers so that we aren’t reliant on juice boxes this year too.

Once all the supplies are purchased, I will be all set for packing lunches … Here are a few ideas of what I’ll be packing for my son’s lunch this year:

• Do-It-Yourself Combination Lunches
• Balsamic Pasta Salad
• Jazzed-Up Turkey Sandwiches
• Tomato Bisque
• Balsamic Tomato, Corn and Cucumber Panzanella Salad

Again, thanks to Crocs for sponsoring this post. Check out their new line of back to school shoes, which are pretty cool. Also, there’s this fun Crocs video that I was asked to share. Have a great weekend!

The cabbage I grew up with was, like so many other vegetables, boiled. That rendered it translucent, shiny and limp, and it wasn’t a bad thing. I would salt it well, and eat as much as I could. Unlike other vegetables, I adore boiled cabbage. And for a long time, beyond making coleslaw, that was the only way I used cabbage.

But then, I discovered Jamie Oliver’s recipe for Braised Cabbage and I fell head over heels. It was a bit firmer than the cabbage I grew up with and so much more flavorful. I didn’t need to heavily salt it to drag out flavor, because it was already there. Front and center. That changed my whole perspective on cabbage.

So recently when I bought a cabbage, I knew I wanted to try a different preparation, something that would honor the cabbage, and develop its delicate sweetness. I remembered reading about someone roasting it and loving it, so I asked my Twitter buddies if anyone saw that recipe. Kalyn immediately sent her recipe — and that was the one.

The cabbage is cut into wedges and brushed with a lemon mixture. Then you roast it at a high temperature for about 20 minutes or so, turning it once. When it emerges, it’s browned at the edges and has a lovely sourness with that hint of sweet. I liked it so much that I ate it for lunch and dinner on the day that I made it.

When I make it again, I’m going to add a little minced garlic to the lemon mixture, which I think will make it over-the-top (and somewhat similar to my favorite Brussels sprouts recipe).

If you’re a cabbage fan, try it roasted. Head over to Kalyn’s Kitchen for the recipe for Roasted Cabbage with Lemon.

Last week, Rivki encouraged me to be adventurous with veggies in the winter, since it’s better to enjoy what you are eating then to stick to what’s inexpensive. It makes a lot of sense. I rarely eat beef, instead opting for chicken or turkey or fish, so I spend less on proteins these days. So, why not channel the savings into veggies I really want? In the summer, I am in my glory with all sorts of fabulous fresh veggies hitting the table. But in the winter, it gets flat out boring. So I listened.

We don’t often eat baby bok choy, but it looked so inviting at the grocery store, that I bought it. Paige helped me transform it into a fabulous sweet and sour version, with a sprinkling of crispy bacon. Just a little — moderation is key.

In making this, I had a lot of help. At 3, Paige is amazing with a whisk. She’s come a long way from the little girl who’d spill all the contents of a bowl onto the counter. These days, she is a fabulous helper in the kitchen, always eager to lend a hand or help in some small way. And when whatever I am cooking is too much for her, she is content to just watch.

I love cooking with my children. They continually surprise me with what they remember and can do. So, when I was recently asked to co-host a virtual cooking school about cooking with loved ones, I was fast to say yes. Here are the details. I hope you’ll join us!

I’m co-hosting an upcoming class in the Web’s first-ever virtual cooking school, Cooking Connections, and I would love for all of you to join me!  Here’s what you need to know to participate:

When: Wednesday, Feb. 9, at 8 p.m. ET

Where: TheMotherhood – here is the link to the page where the class will be held: http://www.themotherhood.com/talk/show/id/62132

And here is the registration page for all seven Cooking Connections classes: http://www.themotherhood.com/cookingconnections

What: The class I am co-hosting is called “Cooking with Loved Ones Across the Country,” and it is hosted by Vera Sweeney, who blogs at Lady and the Blog.  During the class, we all will talk about how technology has changed the way people can cook together, and how we can connect with loved ones near and far to continue that ritual of cooking together!

The class is sponsored by ConAgra and hosted by TheMotherhood.

I hope to see you there!

My other fabulous co-hosts are:

Audrey McClelland, Mom Generations
Whitney Wingerd, Mommies with Style
Colleen Padilla, Classy Mommy
Melissa Chapman, Married My Sugar Daddy
Victoria Pericon, 24/7 Victoria
Nancy Horn, The Product Mama
Jennifer Leal, Savor the Thyme
Zareen Fidlon, Cooking with Z
Kate Selner, Kate in the Kitchen

Sweet and Sour Baby Bok Choy
serves 4 (as a side dish)

1 lb baby bok choy
olive oil cooking spray
salt and pepper
3 tbsp rice vinegar
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp extra virgin olive oil
1 tsp honey
1/2 tsp ground ginger
Optional: 4 slices cooked bacon, crumbled

Preheat oven to 375 degrees. Line a rimmed baking sheet with aluminum foil.

Wash the baby bok choy well, and remove the leaves from the stalk. Pile the leaves (don’t remove the stems!) onto the baking sheet and spray with olive oil cooking spray. Season with salt and pepper.

Bake the bok choy for 15 minutes.

Meanwhile, in a small bowl, whisk together the rice vinegar soy sauce, sesame oil, olive oil, ginger and honey.

Once the bok choy is done baking, pour the sauce over and stir lightly to combine. Return to the oven and cook for an additional 5 minutes.

Serve, with a sprinkling of bacon, if desired.

Combine all ingredients in a bowl or dressing craft, whisking or shaking until well combined.

This can be stored in the refrigerator for up to one week in an airtight container.

Easy Low-Fat Salt and Pepper Chicken, Take Two

If you are a longtime reader of Sarah’s Cucina Bella, you might remember my recipes for Easy Low-Fat Salt and Pepper Chicken Breasts. It was a long post with adorable pictures of the kids, and a bad picture of the chicken. On Tuesday, I had the chance to reshoot this recipe with the help of professionals to figure out how to take something basic like this and make it look fabulous. The photo above is the result.

When I created my (ridiculously easy) recipe for Salt and Pepper Chicken, I was clueless how to make it look tasty in a photograph. I ended up tossing one piece on a white plate and snapping a picture.

The original photo ... Would you crave that?

And did it look irresistible? Like that special, easy recipe that everyone should have in their back pocket to make when you have no time to cook dinner or when you need a lightly seasoned chicken breast for topping a salad or drizzling with an extra special sauce? Um. No. That’s the original photo at the right … See how it looked more like a bland piece of chicken? The darkness and poor lighting didn’t help anything at all. I doubt anyone gave it a second look.

As a food writer who has had to learn to shoot photographs of the dishes and recipes I create, it’s been an uphill battle. This photograph frustrated me, but I just wasn’t sure what to do about it.

Yea.

So, when my buddies (and coworkers!) at Tablespoon asked me to choose a couple potential recipes for my photography lesson with General Mills pros on my recent trip, this one topped the list. Fortunately, they agreed.

A closer look ...

The food stylist suggested turning this one recipe into a meal on a plate for better photographing. She made some couscous as a side dish, and that doubled as a way to prop up the chicken, giving it more body in the photograph. For a vegetable, we used a few carefully placed fresh cooked green beans. What a big change, right? I can hardly believe that I took these photos.

I learned so much during my training session, so I wanted to pass along a few tips for you too …

5 Food Photography Tips for the Non-Photographer

1. Don’t just pick a plate. It’s important that the color and shape of the plate compliments the food. Hold a few up to see which works the best with the colors in whatever you are photographing … or even try the food out on it first. Don’t be afraid to shoot a test shot to see which looks better in the digital realm.
2. Go small. The smaller the plate, the better your food will look — you really don’t want all that empty space around it, since it will just make the food look diminutive.
3. Take test shots. Trying to decide which place mat or napkin to use? Choose a few, and put them around the plate so you can compare how they look. Then take a test shot and whittle the linens down. Same goes for plates and other decorations.
4. Use either complimentary or contrasting colors. You can’t just choose red because you like it. Instead, consider using similar colors (such as a green napkin and plate) or contrasting ones (such as a dark brown plate and a pale khaki napkin). This will make the food stand out.
5. Don’t let the props/plates/background be distracting. Ultimately, you want the food to stand out, not the decorations that you put around it. So be sure the food is front and center and in focus (and remove anything that overshadows it).

Easy Low-Fat Salt and Pepper Chicken Breasts
serves 4

1 lb boneless skinless chicken breasts
kosher salt
course black pepper
olive oil cooking spray

Heat a skillet over medium heat on your stove. Make sure the size of the skillet will hold all the chicken.

Rinse the chicken breasts in cool water and trim away any excess fat. Place in the center of a long (about two feet) sheet of wax paper and fold the paper over the chicken. Use the flat side of a meat mallet to pound the chicken to about 1/4-inch thickness.

Cut each breast into two even pieces. Sprinkle liberally with salt and pepper on both sides.

Spray the skillet with olive oil cooking spray. Add the chicken to the skillet and cook for 5-7 minutes, until lightly browned on the bottom side. Flip and cook for an additional 5-7 minutes until cooked through.

Remove the chicken from the pan and use as desired.

And just like that, summer ended.

I mean, of course it’s still technically summer. But this morning, as I woke Will from his peaceful slumber and got him fed, brushed, washed and dressed for school, summer was clearly over for us. We’re now entering the wonderful world of schedules that revolve around five-day-a-week schooling and assorted extracurriculars.

The free-flowing days of summertime, where we woke when we felt like it and giggled in bed until it was really time to get up are over. But that’s okay. We had a wonderful summertime, and now Will is super excited to be a kindergartener. Paige is just as excited to enter preschool.

Putting Will on the bus this morning, I was a ball of nerves. Would the bus come? Will he be okay riding the bus home? And in all my myriad thoughts, the idea of crying at his big, huge, mega-step was never there … until I turned my back on the bus and the tears sprung to my eyes.

That’s my baby.

Paige, who wore her PJs to the bus stop, held tight to my hand as she, Shawn and I walked down the hill to our house. She’s been so helpful today, following me around with frequent assertions that “I do it!” But this afternoon, I will take her to school too. She went to a casual program last year. This year, she’s off to real preschool.

My children are growing up faster than I ever imagined possible. In a blink of the eye, they have gone from little lumps cradled in my arm to thinking, caring, doing, intelligent children. And try as I might, I will never be able to force them back to their littler states. It’s exciting and sad all at once.

Right now, Will is just about finishing his lunch – the school lunch that I worried so much about. What did I end up packing for his first day? At his request, I whipped up a batch of Fresh Tomato Basil Pasta with Romano Roasted Shrimp and packed it with sliced nectarines and one Oreo. For snack time, he has sliced peppers and ranch for dipping.

But this pasta is the star of the day. When I recently made Fresh Tomato Basil Pasta with Romano Roasted Shrimp for dinner, Will adored it (so did Paige and I!). It’s a minimal cooking dish (cook the pasta, broil the shrimp, and that’s it), so it’s fabulous for when you are short on time. Or making a fresh lunch for school.

I just hope he loved it at school too …

Fresh Tomato Basil Pasta with Romano Roasted Shrimp
serves 4
NOTE: Scroll down for the printable recipe

1 cup fresh diced tomatoes
1/2 cup finely chopped fresh basil
3 tbsp extra virgin olive oil, divided
1 lb raw shrimp, peeled and deveined
1/2 cup, plus 2 tbsp freshly grated Romano cheese
sea salt and pepper, to taste
1/2 lb penne pasta, prepared

In a large bowl, combine the tomatoes, basil and 2 tbsp of the olive oil. Stir well, then set aside.

Preheat your oven’s broiler for 2 minutes. Meanwhile, arrange the shrimp on a baking sheet (you may wish to line it with aluminum foil for easy cleanup). Drizzle with 1 tbsp olive oil. Sprinkle with sea salt and pepper. Then, sprinkle with 2 tbsp Romano cheese.

Broil the shrimp for 4-5 minutes per side, until cooked through and lightly browned. Remove the pan from the oven and set aside.

Add the cooked penne pasta to the tomato mixture and stir well. Sprinkle with 1/2 cup Romano cheese, salt and pepper. Stir again. Taste, and adjust seasoning as necessary.

Spoon the pasta into bowls and top with 1/4 of the shrimp. Serve immediately.

When the school packet arrived last week, I got choked up. Parked at the top of our long, winding driveway, I quickly scanned the forms for teacher names while the kids demanded to know if there was mail for them. “One second, guys,” I said.

It was the last day of July, a beautiful, spotless day and one day after Will turned five. He’s no longer a preschooler and the child’s clothing that ends in T no longer fits him. He’s a little boy going to school. And now, it’s one month until school begins, one month until both my children have schedules and teachers and projects. Paige will be going too, to preschool with Will’s first teacher. For the first time, they will both be in school.

Last year, while Will was in his final year of preschool, Paige went to a twice a month Stay-and-Play program vaguely associated with his school. At first, it was hard. She would sob with her cousin while I walked to the car with a pit in my stomach, wondering if I was scarring my baby by walking away. But then things got easier. She loved school. Now, she can’t wait to go back.

With that program, it was casual and forgiving. I knew both the teachers, and they never said a peep as I dropped her off late more often than not. But this year, things will be different. There is no margin for error in drop off when Will starts kindergarten — lateness will get him effort referrals. Both schools lock the doors, forcing you to truly announce your entrance when you are late.

My babies are going to school. A monogrammed backpack sits by our front door, waiting for that magical first day, along with two embroidered lunch bags. Soon, I will be packing lunches and snacks, whisking the kids out the door at an hour when I normally don’t even wake.

With one month to go, I want to make the most of our time. The school that Will will be attending starts homework young, so there will be worksheets to work on and books to read soon. But before that happens, before Paige stands in drop-off line, waiting for the preschool door to open, before any of it … I want them to enjoy the experiences and flavors of summertime.

For the next month, we’ll be doing, eating, cooking and playing. We have so many things to do before school starts. I have a list on my computer with things that I wanted to do this summer — a bucket list, if you will. There are about 20 items left … I intend to do them all.

We’ve already checked off some items — bike rides and beach days, outlet shopping and heading to farmers’ markets. But there are so many great things still to do.

Heading to farmers’ markets is something we’ve done every year since Will was a baby. It’s not just an item on a list, it’s a tradition for us. We are always stopping at farmers’ markets or heading to a nearby farm where we belong to a CSA program. It’s an important part of every summer, but even more so this one … when Will’s ability to drop in with me on a whim will be limited by his school schedule.

As for cooking, we are eating a lot of summer salads — particularly ones that are great for packing for picnic lunches or grabbing during the day for a fast bite. This recipe for Sesame Soy Napa Cabbage Slaw, which the kids loved, uses produce from that CSA box. It’s a cinch to make if you use a food processor for the shredding. And it’s perfect for packing up to take while we head off to have all sorts of adventure.

Now, if you will excuse me, we are off for an adventure today …

Sesame Soy Napa Cabbage Slaw
serves 8
NOTE: Scroll down for the printable recipe

1 head Napa cabbage
2 carrots, peeled and grated
1 summer squash, grated
1 cucumber, grated
1/2 cup seasoned rice vinegar
1 tbsp dark sesame oil
1 tsp ground ginger
1 tsp garlic powder
1/4 cup soy sauce

Slice the Napa cabbage into 1/4 inch slices, then cut in half. Wash well (a salad spinning device works great for this).

Add the Napa cabbage, carrots, summer squash and cucumber to a large bowl and toss to combine.

In a smaller bowl, whisk together the rice vinegar, sesame oil, ground ginger, garlic powder and soy sauce.

Pour the dressing over the cabbage mixture and toss well. Let sit for 30 minutes or more before serving.

This salad is best on day two and beyond. Store in an airtight container in the refrigerator for up to five days.

Welcome customers of Shortt’s Farm CSA! Scroll down for a delicious Caramelized Onion and Kale Salad recipe and other fabulous recipes to use today’s produce.

Last summer, on a clear August evening, my cousin popped over to my house and dropped off a container of a delicious, refreshing curly kale salad made with whisper-thin red onion slices and a light lemony flavor. I wasn’t expecting to finish it in one sitting, but it was so good that I did.

The salad was amazing. Kale, which is usually rough and bitter, was softer and milder than I’d ever known it to be. The slivers of onion added a nice crunch and hint of sweetness. All together, it was delish.

So, when kale appeared in my CSA box last week, I knew I wanted to make a kale salad. But rather than head to the store for ingredients that we didn’t have (read: pretty much everything other than the kale), I used what we had on hand: a vidalia onion, balsamic vinegar and some little bits of beet.

It was mouthwatering. The kale was softened by the salt, tamed by the balsamic vinegar and given a great lift by the super sweet caramelized onions. The beets add that perfect bit of crunch …

Oh, it’s good. Very good. I could have eaten the whole bowl (and I wasn’t alone in that sentiment!).

Looking for more ideas for your farmshare?

In the box this week:

• Basil – Creamy Gorgonzola and Shrimp Pasta
• Mustard Greens – Mustard Greens and Beet Greens Salad with Herb Vinaigrette
• Squash – Grilled Sausage and Summer Squash with Herbs, Capers, Kalamata Olives and Lemon @ Kalyn’s Kitchen
• Napa Cabbage – Guy Fieri’s Waka Waka Salad @ Sweetnicks
• Peaches – Grilled Peaches @ Cheap Healthy Good
• Corn – Mexican Grilled Corn @Food Blogga

When mustard greens appeared in my CSA box last week, I didn’t even have a chance to groan before my beloved farmer told me to just try them. My farmer knows me well — anything with the word ‘mustard’ in it is sure to send me packing.

However, I do believe in trying everything once, so I immediately ripped a leaf off and took a nibble. Turns out the course green has a pleasant taste with a touch of peppery-ness. Better yet, it doesn’t taste like mustard. At all. Color me a convert.

Immediately, I started planning this salad. Sweet-ish beet greens with the peppery mustard greens and a light but flavorful homemade vinaigrette. Add in a bit of salty feta, sweet raw beets and fresh tomatoes … oh yea. It was destined to be good. And guess what? It was.

When serving this, I did something that I normally don’t do: I didn’t reveal exactly what the salad was made of. Generally, I am a firm believer in disclosure so that everyone knows and willingly eats what’s on the table. But I knew the mention of mustard greens — something that I was hesitant about –  would be a deterrent. So, I kept quiet until everyone — all seven of us — had eaten some. And guess what? I wasn’t the only one to enjoy it. So there.

Maybe sometimes it’s okay to be a little deceptive in the name of trying new things. What do you think?

Mustard Greens and Beet Greens Salad
serves 8

1 bunch mustard greens, washed, dried and torn into bite-size pieces
1 bunch beet greens, washed, dried and torn into bite-size pieces
1 medium beet, quartered and sliced (or 6-8 baby beets, quartered)
1/2 cup grape tomatoes, halved
1/2 cup crumbled feta
Herb Vinagrette (recipe follows), to taste

In a large salad bowl, combine the mustard greens, beet greens, beets, tomatoes and feta. Toss. Add Herb Vinaigrette to taste and toss again.

Serve immediately — this is great with grilled chicken or shrimp.

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