Every so often, we’ll be eating dinner at our kitchen table and Will will look up and say “Mommy, you’re a good cooker.” It warms my heart. Most of the time, he loves what I make (of course, there will always be a few duds … and we usually agree on those).

A lot of things that come out of my kitchen are made with the kids in mind. Two Cheese Meatball Grilled Cheese, Sausage Bolognese, Blueberry White Chocolate Buttermilk Pancakes and Cocoa Peppermint Thumbprint Cookies are prime examples. We eat a lot of pasta and broccoli and yogurt because they love these things. And eggs, Paige is crazy for all kinds of eggs.

But as a mom, I think it’s important to do things for yourself sometimes too. A woman I met online a few years ago used to always sign notes “Take care of you.” At the time, Will was in preschool and Paige was still a toddler. The sentiment was lost on me, probably because I was so busy taking care of them. But now, I totally get it. You can’t get lost in the shuffle. And sometimes all it takes is whipping up a simple hummus to do something nice for yourself, especially if you are a mega-fan of hummus like me.

Yes, Will and Paige would love the sweet roasted garlic, tart lemon and meaty walnuts in this tahini-free hummus. It has a terrific citrus quality that’s complemented by the garlic and walnuts. Such great flavors together. Will and Paige would happily reach for the sweetest of the veggies on the plate and scoop up big globs of hummus. But this one is for me … just for me. I like to load up a plate with bell pepper strips, sugar snap peas and carrots for dipping with a good hummus like this. It’s a perfect lunch. Or snack.

Maybe I’ll share another day. But today, this is mine.

What have you done for yourself lately?

Now … onto Eat. Live. Be. Reboot. Over the weekend, I wrote a scathing note to myself that I thought I might run as a confessional ELB post today. It was brutally honest and raw, as I took a microscope to my own habits and behaviors. It was one of those times where I just had to lay bare the truth and digest it so that I could move ahead. You’re probably pretty curious about it now, and I don’t blame you. But I probably won’t share it. At least not now.

The thing about being that honest and that rough with myself? It was more of a private letter to myself — a personal wake-up call that I desperately needed. The gist of what I wrote is that while I have been talking about motivation and making healthier choices since early December, I haven’t been walking the walk. I’ve been failing myself, my family and you. So this week, I aimed to change things around. I’m letting my actions speak, not just my words.

It’s amazing how when you make changes, they can so quickly move you back in the right direction. I’ve fixed my eating habits — eating more fruits, veggies and healthy fats. It’s only been a few days, but I already feel worlds better. And I started to exercise again. My goal for this week is to exercise three times. So far, I have done two workouts — with one more to complete by Friday. The energized feeling that comes with those workouts is irresistible. I am just sad that I neglected it for so long.

But realistically, it’s only been a few days. I have a lot more work before I can declare this a victory. The good news is that I am ready for that work.

Be sure to pop in on Cate, Patsy and Joanne to see what they’re writing about this ELB Wednesday.

Now, are you ready for some hummus?

Roasted Garlic, Lemon and Walnut Hummus
yields about 1 cup

1 15 oz can garbanzo beans, drained and rinsed
1/4 cup chopped walnuts, toasted
1/2 lemon, juiced and zested
5 cloves roasted garlic
1/4 cup extra virgin olive oil
salt, to taste

Combine all ingredients in a food processor and process until ultra-smooth. Season with salt, to taste. Serve with veggies or crackers for dipping.

Store in an airtight container in the fridge for up to a week.

Optional: Dress your hummus up with a drizzle of walnut oil and a sprinkle of crushed red pepper.

This dip, made in a mere 10 minutes or less, made me want to kiss Mark Bittman in gratitude. Not in a creepy way, but more in an oh-wow-you-just-saved-my-day way.

Let me back up.

This morning I roasted a whole cauliflower with garlic and rosemary. It filled the house with this wonderful aroma that left me drooling and contemplating if I really needed to continue with the recipe I was working on. But the roasted cauliflower wasn’t for a side dish — it was for a dip recipe that I am working on. A lovely, creamy, pureed cauliflower dip. Except it was awful – a total epic fail. I couldn’t get it into the garbage fast enough.

Of course, that left me totally bummed. So much for spreading it on bread for a sandwich today or enjoying it with crackers. So much for having a successful and ready to use recipe by the end of the day. It needs a complete revisiting and overhaul.

That’s when Bittman saved the day. (Ha! Sort of.) I started looking around for an easy, fast dip that I could make from what I had in my kitchen already (I am trying hard to break my daily grocery store trip habit). I stumbled onto this amazing white bean dip recipe that Mark Bittman wrote about on Diner’s Journal back in 2008. He said the secret to it is something he learned from Lidia Bastianich: lemon zest. It gives the dip the essence of lemon without the overpowering acidity.

The creamy dip is filled with a wonderful mix of earthy rosemary, pungent garlic (use less if you aren’t a fan) and citrus-y lemon zest. It’s perfect for dipping crackers into, or serving with your favorite chopped veggies. It would make a good sandwich spread too. And since it can be made ahead, it makes a great holiday appetizer too.

Speaking of holiday appetizers, I will be a guest tweeter at the Mediterranean Snacks Twitter Party this Wednesday at 8 p.m. EST. Follow hashtag #holidaysnax to join in the fun as we talk about holiday snacking, shopping and more. Get the full details on the Mediterranean Snacks blog. Scroll all the way down for details on a delicious Mediterranean Snacks giveaway too.

Lemon Rosemary White Bean Dip
serves 8
adapted every so slightly from Mark Bittman’s recipe for Rosemary-Lemon White Bean Dip

1 15.5-oz can cannelini beans, drained and rinsed
1 clove garlic, peeled and crushed
salt and pepper, to taste
2 tbsp extra virgin olive oil
1 tsp finely minced fresh rosemary
1 grated lemon peel (zest only)

Combine the beans, garlic, salt and pepper in the bowl of a food processor. Pulse until chopped. Add the olive oil and process until smooth. Remove the white bean mixture to a bowl. Stir in the rosemary and lemon zest.

Serve with chopped veggies or crackers.

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Mediterranean Snack Foods Giveaway

Mediterranean Snack Foods has generously offered to give away a big selection of their delicious gluten-free chips and crackers to one Sarah’s Cucina Bella reader. I’ve been enjoying these snacks for weeks now, ever since they sent me some. The Rosemary Herb Crackers are my absolute favorite (this is the 4th box I have bought since trying the samples they sent).

The giveaway is a full size of each Mediterranean Snack Foods chip and cracker flavor – so 6 chips and 3 crackers.

To Enter:

Leave a comment on this post telling me what your favorite dip is (if you have a link to it, even better!).

Entries will be accepted beginning at the time this post is published on November 14, 2011 until November 18, 2011 at 9 p.m. A winner will be chosen using the Random Number Generator on Random.org on or about November 19, 2011 and notified via email.  A note of the winner will also be left in the comments here on this post. No purchase necessary. Void where prohibited.

Bonus Entries:

Leave a separate comment for each bonus entry:

• Like Sarah’s Cucina Bella AND Mediterranean Snacks on Facebook.
• Follow Sarah W. Caron AND MedSnax on Twitter
• Give Sarah’s Cucina Bella a THUMBS UP on Babble’s Top 100 Mom Food Bloggers (currently on page 3 at about 120).

Disclosure: The giveaway is provided by Mediterranean Snacks. They also provided me with cracker and chip samples awhile back. However, I was not compensated for this post and was not obligated to write about the party, chips, crackers or anything else. All opinions are my own.

When I first started freelancing, Will was an infant — one who didn’t cry a lot but who was still vocal. Very vocal. Back then, I freelanced mostly for a local newspaper and my work required me to conduct phone interviews often with Will playing in a baby gym or Exersaucer nearby. Sometimes, I took him with me on assignments too. Fortunately, everyone I dealt with was understanding when our interviews were punctuated by yells of Ah-GOOOOOOOO.

That’s what made working online so alluring. Will could make as much noise as he wanted, and it was fine. I could cook, blog and later even photograph things and noise was a non-issue. And the freedom of it all? It made everything so worth it.

These days, with two kids I’ve learned that noise can get a whole lot bigger than baby coos. Also, I’ve grown accustomed to having the sounds of play around almost constantly … except with school back in, they aren’t so constant anymore. Several afternoons each week, I am all alone at home while both kids are in school. And instead of savoring the silence, it’s deafening. I find myself turning on music or the television for background noise. Go figure.

As much as I appreciate having those hours alone to work, it’s just different — and that can put me a little off-kilter. While I am still adjusting to the new school year, I find that a little comfort food (and of course background noise) helps.

These Rich Chocolate Toffee Brownies, served with a cold glass of milk, are perfect for that. These fall more towards the cake-y end of the spectrum, baking up moist and dense. Bits of toffee dot the batter and bake into it, a secret surprise that sneaks up on you. It’s delightful.

Besides the secret bits of toffee, these have another secret ingredient: Starbucks VIA. I use Decaf Italian Roast in them to really bring out the chocolate flavor. It makes them irresistibly rich (as instant coffee does for any chocolate baked good). Thanks to Starbucks for the VIA to make these, and be sure to scroll all the way down to the end of this post to learn about the giveaway.

Tell me, do you find the adjustment to a silent house hard when kids are in school?

Rich Chocolate Toffee Brownies
yields 12 big brownies (or 48 bite sized ones)

1/2 cup unsalted butter
4 ounces bittersweet or unsweetened chocolate
1 3/4 cup packed light brown sugar
4 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1 package Starbucks VIA instant coffee (recommended: Decaf Italian Roast)
1 cup toffee pieces

Preheat the oven to 375 degrees. Spray a 9×13 baking pan with cooking oil spray. Set aside.

In a small saucepan set over medium heat, melt the butter and chocolate together, whisking until combined. Remove from heat. Let sit for 5 minutes.

In a large mixing bowl, whisk together the sugar and eggs. Drizzle in the chocolate, whisking constantly, until fully combined. Whisk in the vanilla extract.

Sift together the flour, baking powder and VIA instant coffee. Add to the chocolate mixture and whisk well until combined. Fold in the toffee pieces.

Pour the batter into the prepared baking pan. Tap gently to even out the top.

Bake for 20-25 minutes, until cooked through. Use a toothpick inserted in the center to determine. If it comes out clean, the brownies are done.

Let cool before cutting.

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*****STARBUCKS VIA GIVEAWAY*****

GIVEAWAY CLOSED

Starbucks has generously offered a culinary kit for me to giveaway to one lucky reader. It will include Starbucks VIA coffee, recipes and other goodies.

Congrats to commenter #1 – Rachel – who was selected via Random Number Generator.

————————————

Disclosure: Starbucks provided me with samples of their Via instant coffee. However, I wasn’t required to write about them, nor did that influence the opinions in this post. All opinions are my own. Also, I was not otherwise compensated for this. The giveaway is being provided by Starbucks though.

Rhythm. It’s the stuff that our days are made of. It makes things regular and predictable and gives us a sense of calm, even when chaos threatens.

Finding a rhythm when something changes always take a little time. When Will started kindergarten in September, it took a couple of weeks back in to find the right morning rhythm. Ok. Maybe it was a couple months.

Right now? I am trying to find my own new rhythm. Recently, I started a new job with a company I love. It’s part time and includes some office hours for me — something I haven’t had in nearly three years. I’m still freelancing as well, and developing new recipes. Meanwhile, I am seeking that new balanced rhythm that keeps me calm, sane and focused to get everything done that needs doing. I hope I find it soon.

When you are seeking a new rhythm, basic things like making lunch or having side dishes planned and ready to go can be a challenge. That’s where simple, easy, tasty and versatile dishes come in. Dishes like this Balsamic Pasta Salad.

Sweet bell peppers, vinaigrette-soaked broccoli, soft but firm pasta and salty olives combine with a sweet-tart homemade balsamic vinaigrette. It’s summery, balanced and so fresh.

And when you are stressed about dinner or worried about getting all your work done or wondering what you will pack for your child’s lunch, having a batch of this in the fridge ready to go is a huge blessing.

Really. Truly.

More Pasta Salad Recipes:

• Lemony Pasta Salad
• Antipasti Pasta Salad
• Orange Pasta Salad

What’s your go-to dish to keep on hand when things get hectic?

Balsamic Pasta Salad
serves 10-12

1 lb. rotelle pasta
2 cups (generous) broccoli florets (cut into 1″ chunks)
1 14-oz can artichoke hearts, drained and chopped
1 sweet bell pepper (red, orange or yellow), chopped
1/2 cup black olives, chopped
1/2 cup extra virgin olive oil
1/3 cup balsamic vinegar
1/4 tsp dry ground mustard
salt and pepper

Cook the pasta according to package directions. You want to cook it about a minute past al dente for a softer texture, since it will firm when cooled. Drain well and add to a large bowl.

Chop the artichoke hearts and roasted red peppers.

Add the artichoke hearts, sweet bell peppers, broccoli and olives to the pasta and mix well.

Pour the dressing in and stir to coat. Chill for at least 30 minutes — until ready to serve.

Store leftovers in an airtight container for up to 5 days.

I am obsessed. Seriously obsessed with desserts in jars. They are just so cute. Oh, and functional too. I mean, you could totally screw a top on a batch of Dark Chocolate Cake in a Jar and take it camping. Or on a picnic. Or to the beach. See? Totally useful and good.

After my success with my recipe for Blueberry Teacake in a Jar, I knew I would be baking more in jars and that chocolate would come next. Do I even need to go into why? I mean, it’s chocolate. It makes people happy and tastes good and is a favorite of just about everyone in my family.

So, here it is in all its fabulousness. You need to make this. It’s easy (don’t let the length of the ingredients list deter you) — maybe 10 minutes to whip up and another 5 minutes to fill the jars. Then it just has to bake.

But that’s not why you should make this. Make it because it’s really, really good. Imagine a rich, moist, dark chocolate cake that’s springy. One that won’t make your teeth ache, but instead is pleasantly sweet. Just right. And so good that it doesn’t need any frosting.

This Dark Chocolate Cake in a Jar is all that. Sure, you could spoon a little frosting on it, if you wanted (a pecan coconut frosting might be good). Or you could dust it with powdered sugar. Heck, a little scoop of vanilla ice cream could be delicious too. But it doesn’t need any of that, because this chocolate cake stands well on its own.

Oh, and one more thing. It can be a little daunting to fill the jars. But I’ll let you in on my little trick to make it easy and mess free.

It’s simple. First, use a funnel to funnel the batter in. Second, take your time. When you rush it, the funnel will leave a few drips here and there. No big deal if there are drips (I had some!), but if you want it perfect, be deliberate about your jar-filling and they will be.

What’s your favorite cake flavor?

Dark Chocolate Cake in a Jar
serves 6

1 cup all-purpose flour
1/2 cup organic sugar
1/2 cup Dutch-process cocoa powder (I use Penzey’s, which I adore)
3/4 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
1 large egg
1/2 cup low-fat milk
1/4 cup canola oil
1 tsp vanilla extract
1/2 cup boiling water

Preheat the oven to 375 degrees. Set six pint-size canning jars on a baking sheet.

In a medium-size mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt until it’s all mixed up evenly.

Add the egg, milk, canola oil and vanilla to the bowl. Whisk like crazy for two minutes. It won’t be easy, but it’s worth doing it by hand.

Pour the boiling water into the mixing bowl and whisk gently to combine. The batter will go from being really super thick to being pourable and loose. Whisk it until everything is of a single consistency.

Divide the batter evenly among the six canning jars, filling each about 1/3 full.

Slide the baking sheet into the oven. Bake for 18-20 minutes, until a cake tester inserted into the center comes out clean.

Let cool slightly before serving. Leftovers can be covered and stored for up to three or four days.

When Will returned to school on Monday, he wasn’t as excited as usual. “I want it to be summer, Mommy,” he told me. After a week of spring break, the sun finally emerged on Sunday and we had an amazing day filled with egg hunts and family and good food. I totally understand what he’s talking about — and I want it to be summer too. But it’s not quite yet.

Spring has arrived here. It’s finally warm. At the first sign of the upturn in temperatures, I threw open the windows and didn’t look back. A cool breeze comes in nearly all day long … and I love it. It’s that divine intersection of warm air and brisk wind.

Spring, so late in its arrival this year, is glorious. The birds are chirping, the flowers blooming, the grass growing (ok, maybe the grass, which already needs to be cut, isn’t that glorious). I’m inspired again. Yesterday, I turned up the music and scrubbed the kitchen before testing four recipes. Then, I visited with my cousins for a little while before picking up the kids from school.

When evening arrived, the sun was still bright and strong so I prepared a picnic. Will and Paige spread out a big blanket in our backyard and we sat around, eating hard-boiled eggs, Lemony Pasta Salad, strawberries, homemade bread spread with butter and ice-cold Lemon-Limeade.

The Lemon-Limeade seemed like the perfect drink to accompany such a simple, spring-y meal outside. The flavor falls somewhere between a tangy lemonade and a mild limeade. Served with lots of ice, it’s so refreshing — the perfect sip at the end of a long and busy day.

And in case you are wondering, it’s pretty darn easy to make too. Score.

More Delicious Drinks:

• Pomegranate Lemonade
• Mango Iced Tea
• Smoothies

Lemon-Limeade
serves 6
adapted from Simply Recipes’ Perfect Lemonade Recipe

1 lemon
3 limes
1 cup water
1 cup organic sugar
4 cups cold water
ice

Juice the lemon and limes together. Pour into a pitcher and set aside.

In a small saucepan, heat 1 cup of water with the sugar over medium heat, stirring constantly. You are making a simple syrup to flavor the Lemon-Limeade. Once the sugar is fully dissolved into the water, remove it from the heat and pour into the pitcher.

Add the 4 cups of cold water to the pitcher and stir well. Add ice, as desired, to chill or store in the refrigerator until ready to serve.

For years I haven’t watched the news at night. While I think it’s important to be informed (and I am), it’s easy to become enraptured with the frightening amount of bad things that happen every day everywhere. I like to believe in the inherent goodness of people, but also realize that for whatever reason some people do very bad things. But it’s my choice not to focus on those things. So, I change the channel when the news comes on.

All of this is a wind up to explain why it was so unusual for me to watch the news last night. I’d heard a preview about rising food prices, and I had to tune in. I handle the budgeting for our family — for everything from food and utilities to vacations — so I really feel the impact when prices rise. I wanted to know what I am in for.

The news isn’t good. We all know that the price of gas and food has risen over the last year. Fuel, which has risen nearly 30 percent in the last year, is largely to blame … and the rising prices aren’t done climbing yet. Gas is expected to topple the $5 a gallon mark soon — something that was unthinkable a decade ago. With this, the cost of meat has and will continue to rise, as will pantry staples. How much? Beef alone is expected to rise by 7% this year. Good thing we don’t eat a lot of beef anymore, right? But the rise in prices is largely across the board, so not eating beef won’t let us escape the costs.

The cost of putting food on the table — any food at all — is rising. Whether you eat all organic or whole foods or cleanly or low-carb, it doesn’t matter. If you aren’t feeling the pinch yet, you will.  That is scary.

This all made me start thinking about ways to cut costs, naturally. There’s only so much my family — and especially me — can comfortably cut back. As a food writer who makes a living developing recipes, I have to buy certain ingredients no matter what the cost. But what I can do is cut back in other ways like cutting back on my coffee habit, getting less takeout and driving less. And I can plan our meals in advance, allowing me to save on gas for the many trips to the grocery store I make each week.

Really, no matter whether food is an intrinsic part of your work or just what you need to nourish your family, planning is absolutely key to frugal eating. This dish — Lemony Pasta Salad — is a perfect example of a well-planned meal. It’s a side dish with 12 portions, so you can make it for dinner one night and have plenty of leftovers for lunches and quick sides all week. Easy.

Regarding the frugal part, I totally paid attention to how much it cost me to get this on the table. Here’s the breakdown:

• Pasta – $0.88
• Broccoli – $1.88
• Lemon -  $0.67
• Garlic – $0.02
• Olive oil – $0.90
• Spices – $0.50
• Olives – $1.50
• TOTAL – $8.33 (About $0.70 per serving)

Do the rising prices of groceries and fuel worry you?

Frugal Lemony Pasta Salad
12 servings

1 lb rotelle pasta
1 bunch broccoli, florets only (reserve the stems for another use)
1 lemon, zested and juiced
2 cloves garlic, minced
1/2 cup olive oil
1/4 tsp sweet Hungarian paprika
1/4 tsp dry ground mustard
salt and pepper, to taste
1 6 oz can black olives, drained and halved

Heat a large pot of water on the stove. Add the pasta and cook according to package directions. When two minutes are left on the timer, add the broccoli to the pan as well and stir well. Cook for remaining two minutes. Drain well.

In a small mixing bowl, whisk together the lemon zest, juice, garlic, olive oil, paprika, mustard, salt and pepper.

Combine the pasta, broccoli, lemon vinaigrette and olives in the large pot and stir well to combine. Let sit for 20 minutes and stir again. Then transfer to a serving dish and chill until ready to serve.

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.

I couldn’t bring myself to cook yesterday. When I opened the door to see how it was outside, it was like stepping into a sauna. The air was thick with humidity and it was so hot, despite a late afternoon rain shower. Thank goodness for air conditioners and take out.

Today is milder, less humid. Tomorrow is supposed to be even more so. It’s a relief. I’ve lived a lifetime of New England summers where days go from pleasantly mild to intolerably hot and humid overnight. I’m used to experiencing the old saying, “If you don’t like the weather, wait five minutes.” Yesterday was a prime example of that with the fast and furious rainstorm that rolled in and exited so quickly that I blinked and it was sunny again. That’s how summer life is here. That doesn’t mean I enjoy it.

Hot, humid days don’t exactly inspire me to spend time doing anything. Yesterday afternoon, Paige took an extended nap while Will did puzzles and I read The One That I Want by Allison Winn Scotch (great book – I finished it in a day and loved it). When dinnertime rolled around, I briefly considered cooking. Very briefly. Then I phoned our local Italian restaurant for a pizza, garlic bread and salad.

That said, I don’t always eschew cooking on hot days. Sometimes I have the foresight to prepare a ready-to-eat meal like this salad, which is great to begin with and only gets better with sitting. It’s hearty, but light. It’s fresh and flavorful, but requires little effort. Perfect for those sauna-like days.

The lime and cilantro dressing on this really bring the peppers, pineapple, pomegranate and black beans together. It’s a lovely harmony of flavors that cools and satisfies while you eat … and it’s also perfect for picnics on those not-as-hot days.

What do you do when it’s too hot too cook and too hot to grill?

]]> http://sarahscucinabella.com/2010/06/29/citrus-black-bean-salad-with-two-peppers/feed/ 0 http://sarahscucinabella.com/2010/06/01/german-potato-salad-recipe/ http://sarahscucinabella.com/2010/06/01/german-potato-salad-recipe/#comments Tue, 01 Jun 2010 22:17:32 +0000 sarah http://sarahscucinabella.com/?p=2657

Is it really Tuesday? You’d think that working from home, I wouldn’t be phased by the short workweek — but I am. It’s hard to believe that we’re nearly half-way through the week already. It’s got me a little off-kilter today.

In any case, we had an awesome past few days. This holiday weekend was so much fun, filled with family parties, good laughs and splashes in the pool. And, of course, we cooked out a lot.

On Sunday, we had some of our family over for a barbecue. We served hamburgers, hot dogs, Antipasti Pasta Salad, tossed salad and this German Potato Salad. I adore German Potato Salad. The combination of sweet red potatoes, tangy vinaigrette and salty bacon just can’t be beat. You can bet we’ll be having this again and again this summer.

How was your long weekend?

Psst! Got kids? I give mine chalk and let them draw all over the foundation. It washes right off … and is so much fun. Try it!
German Potato Salad
serves 8

2 lbs medium red potatoes, sliced into ¼ inch rounds
4 slices bacon, chopped
1/4 cup apple cider vinegar
1/2 cup olive oil
1 tsp Dijon mustard
1 tsp sugar
1/2 tsp smoked paprika
1/2 tsp kosher salt
1/4 teaspoon pepper

Boil the potatoes until just tender (about 15 minutes), then immediately drain well. Set aside in a large bowl.

Brown the bacon in a small skillet until crisp. Remove the bacon to a paper towel-lined plate and then transfer to the large bowl.

Whisk together the vinegar, olive oil, mustard, parsley, sugar, paprika, salt and pepper. Pour immediately over the potatoes and stir well to combine.

Serve immediately, warm, or chill until ready to serve.

Note: This recipe originally appeared in my column on FabulousFoods.com.