Hello, my name is Sarah and I am a fresh mozzarella, tomato and pesto addict. We eat it as a salad, on bread, over pasta and mixed into baked potatoes. And now … we even have a go-to lasagna recipe that’s perfect for summer.

This grilled lasagna is super easy to make. It can be whipped up and cooked in under 30 minutes (it only takes about 10 minutes on the grill), and then you are sitting down to a fresh, tasty, delicious dinner. I feel like I recommend this ad nausem, but eat this with a big salad and crusty bread. And I strongly recommend having Basil Vinaigrette on the salad. It’s just awesome together.

This combination just screams summer to me … what food combo says summer to you? Read the rest of this entry…

Pork chops are one of those foods that elicit either really positive or really negative reactions in my house. Some recipes, like Pork Chops Saltimbocca and Rosemary Garlic Pork Chops are total favorites, while others fall completely flat — leaving us silent and brooding. And honestly, whenever I say we are having pork chops for dinner, the statement is met with silence …

Yes, I find pork a challenging meat to work with.

Fortunately, I’ve learned over the years that if I plan ahead and really think about a recipe before I make it, I more often than not meet with pork chop success. That’s the case with these Marinated Grilled Pork Chops. These babies are a little tangy (thanks to the lime!) and definitely flavorful. But it’s not overpowering flavor, instead it’s subtle and light … just right for serving with rice and a big salad.

What is great about this recipe, I think, is that it’s largely a throw-together one. The marinade takes just a few minutes to whisk together, then you set the meat to soak it up for between 30 minutes and an hour, and then you grill it. Easy peasy, and it doesn’t even heat up your kitchen.

So, what did my crew of tasters think? There wasn’t a spec of pork left after dinner … in fact, Paige asked to be excused, leaving some on her plate, but then quickly returned to finish it. Frequency of that happening? Close to never.

Do you have a killer grilled pork chop recipe? Share the recipe (or a link) in the comments! Read the rest of this entry…

Looking at this photo makes me wish I was making these again tonight. YUM.

A bee has been trapped between one of my kitchen windows and the screen since early this morning when Paige and Will spotted it. We have no idea how it got into the house, and I have no clue what to do to let it go without letting it in. Figures, since it’s a hot-as-can-be day. One where I would love to run barefooted across the lawn and through the sprinkler that is currently watering my newly-planted vegetable garden. If there was a textbook definition of “grilling day,” this would totally be it.

When it comes to grilling (or cooking anything in hot weather, for that matter), fast, easy and fuss-free are musts. I mean seriously, who wants to fiddle around with burners and long, drawn-out processes when the temperatures rise like this?

This recipe is all of that. It’s fast — the marinade takes seconds to make and then the meat just sits until it’s time to skewer and cook it. Easy peasy.

If you make this, serve it with some rice, a salad and another easy veggie. For hot and steamy days, the premade frozen rice available at many major supermarkets and stores like Trader Joe’s is a total lifesaver. I’ll be stocking up for summer.

Need some good grilling tips? Check out Tips for Better Grilling on Tablespoon – I asked experts for help on some common grilling issues, and their advice is great.

Read the rest of this entry…

Mentally, I am fully entrenched in summer. Picnics, beach days, camping, grilling … these are the things that totally fill my thoughts. But in reality, Will has a few more weeks of school. I have to work. It’s only May.

That’s okay. Summer break will be here soon enough, right?

In the meantime, I am working on new recipes for salads and the grill for this summer, like this Sweet Potato and Carrot Salad. The sweet potatoes are roasted, giving them that mouthwatering sweetness. Mixed with tender steamed carrots and a tangy dressing, this salad is perfect alongside grilled beef kabobs, burgers or whatever.

It’s a nice break from the typical potato salad, don’t you think? Read the rest of this entry…

It’s been nearly a decade since I last ate canned tuna (and that was once … the time before that? About five years prior). I don’t eat it. I don’t like it. Usually the smell grosses me out, and honestly I would rather have fresh. But when I recently told you about the Salmon Cakes that my kids and I adore, I discovered that canned fish does have its (awesome) uses. In well-seasoned patties, it’s great.

Ever since those Salmon Cakes, I have been considering being a little more open-minded about seafood in cans. It’s inexpensive, it’s accessible and if I can create something that the kids and I like? Then that’s another serving of fish for us each week. Gotta love those Omega-3s.

So, these Tuna Cakes? Well, I wouldn’t be telling you about them if I didn’t love them. They have a strong rosemary flavor, with a wonderful meaty texture. I ate mine on a slice of French bread (open-face sandwich style). Delish! They would also be great served on a bed of salad greens.

As for my kids? They both ate every last bite without complaint.

Just try ‘em. Read the rest of this entry…

Last night, I was watching television and the news came on. Typically, I avoid watching the news because I hate being force-fed all the murder and mayhem that goes on. And while I do not at all believe in ignoring reality, I choose to focus on things that are pertinent to my family: politics, health, money, etc. I know very well that bad things happen all the time, but I can’t let that clutter my mind. After years of writing those stories, I just can’t.

So, usually I change the channel when the news comes on. But last night, I heard the announcer say that coming up was a story on a new study that links asthma and a high-fat diet. I didn’t change the channel. That I had to watch. I’ve had asthma since I was a very young child, and it’s been particularly bad for the past five years.

Turns out that a new study from researchers at the University of Newcastle in Australia looked how eating high-fat meals (a burger and hashbrowns) impacted asthma and the effectiveness of albuterol, the rescue inhaler that many asthmatics use. Not only did symptoms worsen after the high fat meal (which was compared to responses after eating a lower fat meal), but the medication’s effectiveness was lessened.

I woke Shawn up when I heard that, astonished that a study had proven something that I had wondered about for awhile. Last year, I stopped cooking and eating pancetta because it consistently gave me bad asthma attacks. We talked about the implications of the study and whether it should change how we eat.

The answer? A clear, resounding yes. I have a high-fat diet, and have had one for years — ever since I was pregnant with Will. I don’t shy away from butter or oil, although I do attempt to use both in moderation, and I adore a good steak. In trying to eat more naturally, I have eaten more fat as a result. A lot more. But if a simple change in my diet can make my asthma symptoms just a little better, than that is totally worth it.

I won’t be going back to low-fat processed foods, like the ones I ate for years and years. But I will make smarter, healthier food choices. More chicken, more turkey, more fish … We’ll have to make smarter choices about the cuts of beef we eat on a regular basis, and even the fat content of the meats. Maybe I will have to eat more spinach (which admittedly, I am not that fond of) for iron … I don’t know. It’s going to be a challenge to find a new way of eating that bridges my desire for a local, natural diet and my need for a low-fat one.

Whether it improves my asthma or just helps me lose weight, I can see only positives coming from this. This was just the catalyst I needed to really commit to changing how I eat.

Now, this is where I would normally come up with some transition between the story and the recipe but there is no natural transition … so instead, I just give you a delicious, homemade hummus recipe. It’s rich and creamy with a tinge of sweetness from the caramelized shallots. Easy as pie … and it falls in line with my need for a lower-fat diet.

Does this study change anything for you? Share! Read the rest of this entry…

Meet ramps …

In the bowl pictured above are some chopped ramps, a wild onion that grows in the Eastern part of the United States and Canada. Also known as a wild leek, it has a bold flavor with notes of onion and garlic. And until this past weekend, I had never had one, despite hearing raves about them. At right, you can see what they look like in their natural form.

Basically, you remove the root part and use the rest of them. Stems, leaves … it all works.

Are you familiar with ramps?

I’ve known about them for a few years, but have never been able to procure any. However recently when my Garlic Scape Carbonara recipe was featured on Saveur, I received a kind note from a new reader asking if ramps could be used in the recipe. I told him that it was possible — though I’ve never actually had ramps. He offered to send me some, and I excitedly agreed. Last week, they arrived.

Now, it’s one thing to read about the garlic-onion taste of ramps and a whole other to experience it. I sauteed a few up to get a feel for their taste and fell in love. Head over heels love. Then I whipped up a Ramp Pesto … oh my.

That night, the kids and I feasted on more sauteed ramps, Tortellini with Ramp Pesto and a Jamie Oliver recipe for braised cabbage (more on that tomorrow!). It was a delicious, decadent night. Will wasn’t a fan of the cabbage, but couldn’t get enough of the ramps — particularly the pesto.

Do you have a favorite ramp recipe? Share! I have a few more to play with and am trying to decide what to do with them.

A special thank you to reader Mark! And thank you to the Colrain, Massachusetts, farm where these were harvested. We LOVE them. Read the rest of this entry…

If I had a dime for every time that someone in my house requested pasta, I would be a very rich woman. Heck, I would be a woman on a whirlwind trip to Europe … for the rest of the year.

Growing up, pasta salad was one of my very favorite summer dishes. I could eat it and eat it and eat it … but as an adult, I just haven’t made it as often. As a result, my kids haven’t had it too much either … but after tonight, that has to change. I knew they would love the artichoke hearts, roasted red peppers and olives in this. But when Will dove in for seconds, it was clear that this was a slam dunk

Pasta salad travels well — so it’s perfect for picnics, barbecues, school lunch, dinners, whatever.

This particular version brings in elements of Antipasti – artichoke hearts (marinated are best!), roasted red peppers, olives. You can also toss in some cubed fresh mozzarella and/or cubed salami, but it’s up to you. Choose an Italian dressing with balsamic vinegar that you love — the flavor of the dressing is an important influencer here. I used one from Trader Joe’s that I adore.

And this is also a fab recipe to make with kids. Simple, tasty, kid-friendly. Perfect!

Looking for more fun pasta salad ideas? Check out my latest post on Tablespoon, Fresh Takes on Pasta Salads. Read the rest of this entry…

It’s Tuesday afternoon and I am sitting in my home office, with The Beach Boys’ Sounds Of Summer playing in the background. Outside my open windows is brilliant blue sky, bright sunlight and the sound of laughing children. It’s enough to make you throw open your arms and yell Welcome, springtime. This is weather that just begs for being outside in the fresh newness.

And what comes with warm temperatures? The strong allure of grilling, of course!

We actually started grilling about a month ago, but now that the temperatures seem more firmly planted in the warm category, we’ll be doing it a whole lot more often. Who wants to heat up a kitchen when it’s so beautiful outside, anyway? Not me!

When I was planning our meals for this week, I spotted this recipe for Grilled Island Chicken in Aviva Goldfarb‘s new cookbook, SOS! The Six O’Clock Scramble to the Rescue: Earth-Friendly, Kid-Pleasing Dinners for Busy Families. Grilled pineapple? Marinated Chicken? Sounded perfect. And the fact that the marinade is whipped up in minutes and the whole thing can be cooked in about 10 minutes makes it just perfect for busy nights (and Monday is a notoriously busy night in my house).

So, how was it? Awesome. Will is a really good eater, but typically he stops at one serving (nothing wrong with that!). Last night? He had seconds. So did Shawn and I (and I never ever have seconds of anything!). The flavorful, rich grilled chicken tasted fantastic with the smoky-sweet grilled pineapple … and it all went so well with the rice and salad I served.

Loved it. We’ll be having this again soon. Very soon.

P.S. Looking for some easy chicken dinners? Check out my latest post on Tablespoon for inspiration!

Read the rest of this entry…

Do you eat dinner as a family? We do, nearly every night. It’s important to me, and studies show that the benefits of eating as a family are huge. Unfortunately, with packed schedules and big work commitments, many families have abandoned the family dinner. It’s time to get back to it though.

I’ll be the first to admit that eating together isn’t always easy. Sometimes, my husband doesn’t make it home for dinner. Sometimes, I don’t. But on those days, we make an effort to sit down – whoever is at home – and eat together. What works for us may not work for you … the point is to make it work within the context of your own life.

Recently, I spoke with Jeanne Muchnick, author of Dinner for Busy Moms: Easy Strategies for Getting Food on the Table-Quick, which is coming out in April. Her book is a strategy guide for moms to help families eat together — even when life gets crazy. It explains how to pull together a meal easily and get everyone to the table. It’s a universal concept that reaches any mom struggling to get dinner on the table.

“The bottom line is to not make a mom feel guilty,” explains Muchnick.”Don’t over-schedule your kids so much. Plan to make plans … look at your calendar and try to be realistic about two or maybe three nights a week where you can sit down as a family.”

While I love to cook and do so daily, not everyone enjoys it … or has time to craft a homemade dinner nightly (I’ve been there!). So, what can you do? Muchnick says that moms need to play to their strengths when planning dinner. For instance, if the idea of preparing a main dish gives you the frights, then focus on the side dishes and pick up a rotisserie chicken. Likewise, you can focus on the main dish and go ultra-simple with the sides, says Muchnick. Read the rest of this entry…