When the weather warms up, I start thinking about lighter foods. The soups and roasts that hit the spot on frigid New England winter days are forgotten in favor of lighter summer fare like fruit, everything grilled and salads. Dinner becomes an art of combining no-cook dishes (can’t heat up the kitchen!) combined with whatever is coming off the grill.

Honestly, I love our foods of summer — the creative salads, smoky grilled meats and tasty seafood. I think it might be my favorite eating season (you can have a favorite eating season, right?).

What I also love is the contrasts of foods in summertime — the sweet fruits served alongside savory dishes. The cool veggies with warm grilled whatever. You get it.

And this Warm Salad with Grilled New Potatoes is all about the contrasts. There’s the crisp veggies and lettuce with the creamy grilled potatoes. There’s the hot potatoes and cool dressing and salad. And of course, the sweet tomatoes and sharp blue cheese. It’s divine.

Making the potatoes is so simple. This is ideally made with new potatoes — little red potatoes that are about one-inch in diameter. But larger red potatoes can be used too (just cut them into a 1-inch dice). You simply combine the potatoes with a drizzle of olive oil and a sprinkle of salt and pepper in a foil packet. And then you grill them until they are all soft and tender.

Once that’s done, you assemble your salad on plates. Because of the potatoes, this is a pretty filling salad. But if your family has a big appetite, you could also serve it with grilled chicken.

Drizzle it with your favorite vinaigrette … and it’s ready to be enjoyed.

 Have you had potatoes on a salad like this?

PS – Did you know that Betty Crocker (who sponsored this post) now sells fresh potatoes in the produce section? Betty Crocker Fresh Potatoes come in red, yellow, white and russet varieties. The red potatoes would be perfect in this dish.

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Disclosure: I am being compensated by Betty Crocker for creating this recipe. All opinions are my own.

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New England summers have always meant copious amounts of seafood for me. And this year is no different — so as soon as the temperatures hit that comfortable level where grilling outside can be accompanied with eating outside, we picked up some littleneck clams to grill.

Our local butcher shop, which also features a nice selection of fresh fish, had piles of clams in the display case when the kids and I stopped in after soccer practice on a recent Saturday. We were buying burgers for dinner, and house-made hot dogs for lunch. But when the kids said, “Mommy, can’t we get some clams too?” I didn’t hesitate for a second. It’s seafood time!

I love making clams on the grill. You heat the grill up, and put the scrubbed-clean clams directly on the grates (always remember to wash your clams to remove sand and grit from the shells!). Sometimes, I will also put a pan of beer to infuse them with a little steamy ale, but you don’t have to. Then you wait for them to cook. It’s so incredibly simple and when the clams open, they are ready to be removed to a serving plate.

As they near completion, you can also whip up a quick garlic butter sauce that’s amazing with the salty, meaty littleneck clams we prefer. It’s magical.

My kids are huge clam fans too. They are the first in line to swipe a fried clam from my plate when we head to a favorite seafood shack in the summer. And if you put a plate of clams out, they will both reach for them instantly.

It’s good. I love that they enjoy seafood as much as I do.

Are you a fan of clams?

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When my husband and I bought our house nearly nine years ago, one of the first things we did was to buy a shiny new grill — a good one. We were young and excited and spared no expense on our appliances or grill — and that’s something I am very glad for. We made some really good decisions, even if they weren’t the most sensible ones.

Over the years, our grill has resided on three different sides of our house. It’s been bruised and beaten by weather and seasons, and has had parts replaced — including the hood after the original was crushed. But over the years it has remained as reliable as the day we bought it. Still, when I went to turn it on last fall and couldn’t even get the starter to click, I was concerned that our grill was nearing its end time. I mean how many lives can a grill have?

Thankfully, after a long winter of rest and with a fresh propane tank, it’s back to fabulous grilling. Heating it up and tossing dinner on the grates is like a rite of passage in the springtime — a symbolic gesture that formally says goodbye to winter and hello to the warmth and joy of spring and summer. I am so happy to be grilling again.

And these days, I am grilling something super fun. Like “hey, kids, mama’s the coolest” fun.

Grilled Raspberry Cheesecake Turnovers.

Seriously. Dessert on the grill is the best. And in this case, it’s also wildly craveworthy. These tender, flaky turnovers grill up with a note of smokiness. And they are literally stuffed with creamy vanilla-tinged cheesecake and sweet raspberry filling.

My goodness, they’re good.

Not a speck was left from these babies when I handed them over to the kids and Shawn. Not a single speck.

Dessert on the grill?!? Come on, that’s a smart summer grilling move. And just think how awesome everyone will think you are if you make these while dinner’s cooking.

What are you grilling these days?

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Disclosure: I was compensated by Pillsbury for creating this recipe. All opinions are my own.

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Most weekday mornings go something like this: The kids wake up. I wake up — either thanks to the kids, my alarm or Snoopy trying to convince me to let him out. I drag out of bed. Get the kids breakfast (note to self: it might be time to empower them to get their own breakfasts), unload and reload the dishwasher, make and pack Will’s lunch and then – finally – make myself coffee. I usually have about 20 minutes to sit down before it’s time to get Will on the bus and get down to work while Paige plays. Soon after, I repeat the process, getting Paige bathed, dressed, fed and off to school with a snack.

Often, if we don’t have grab-and-go breakfast options, I forget to eat breakfast until Paige is off to school and it’s time for lunch. Sad but true.

Honestly, I can’t wait for when both kids are in school for the whole day. The daily juggle of responsibilities and work is hard. It feels like I am constantly headed to the bus stop and in a constant round of get ready for school, with work tucked in here and there. When they are both at school at the same time, I will be able to compartmentalize work and home a little more. Until then, I need shortcuts to make sure that we are all fed, cared for and ready to tackle the day. And that I have enough time for work too — since that’s important as well.

These granola bars? They are a good answer for the grab-and-go breakfast problem I have. They are simple to make — requiring little more than mixing, pressing, baking and cutting. They store well (and easily) in the cabinet for the week and are totally wallet-friendly. For $6 or less, you can make a big batch of these chewy granola bars. When you are watching your budget like I am, that’s a pretty big thing.

What we all loved about these chewy granola bars was the combination of pumpkin flavor with lots of chocolate. Dark chocolate (hello, antioxidants!) so even that indulgence is sort of good for you. The kids love their granola bars to be chewy too — so these really hit all the right notes for them. And even though I love crispy granola bars, the combination of flavors in this makes me love them too. Happiness all around. Also, because they are so filled with good stuff, they easily fill up your belly leaving you totally satisfied. That’s a pretty big thing too.

Easy Chewy Pumpkin Chocolate Chip Granola Bars
yields 20 granola bars
adapted from Prevention’s Quick and Healthy Low-Fat Cooking

2 egg whites
2 tbsp honey
1/2 tsp pumpkin pie spice
16 oz Country Pumpkin Spice Granola (I used Trader Joe’s brand, but any pumpkin granola will suffice) – about 4 cups
9 oz semi-sweet chocolate chips

Preheat the oven to 350 degrees. Line a 9×13-inch baking pan (I used my trusty Pyrex) with parchment paper or nonstick aluminum foil.

In the bowl of a stand mixer, beat the egg whites to soft peaks.

In a small saucepan set over low heat, whisk together the honey and pumpkin pie spice until combined. With the stand mixer running on low, drizzle the honey mixture into the egg white mixture until blended. Fold in the granola and chocolate chips.

Press the granola mixture into the baking pan, pressing with a spatula to spread it evenly and pack it down. Bake for 18-20 minutes, until golden.

Remove from the oven and let site for 15 minutes. Transfer the aluminum paper (with granola mixture on top) to a cutting board. Cut gently in to squares (but don’t separate them). Then cool completely and cut again using the guides you cut after they came out of the oven.

Store bars in an airtight container with wax paper between layers of bars for up to a week.

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Would you believe me if I told you these bars are pretty frugal and also easy to make? I mean minimal fuss. It’s true!

Last school year, I got myself addicted to breakfast bars made with whole ingredients like nuts, dried fruits and honey. They’re so easy to grab and with simple ingredients, I could feel good about trading my egg, fruit and whole grain toast for a quick bar. But the cost? Well, that’s a little more tricky. I spent quite a bit maintaining my little breakfast habit. But now that I am trying to cut back on grocery expenses, the first thing to be cut was my bars. The agony. It’s hard when you develop a habit like this to just cut yourself off, but a glance at the price tag does help (depending on the store, they range from $1.25-$2 each!).

So what now? Breakfast just isn’t as easy anymore. Unless, of course, you whip up some crazy easy granola bars. (What? Doesn’t everyone do this?)

Four ingredients go into this. Four! Heck, you might even have them all on hand to make a batch right now. Seriously. How can you say no to something so simple?

The process? You whip the egg whites, mix it all up with other ingredients, press it in a pan and then bake. So simple. The hardest part is the pressing, because you really have to work the mixture to cover the whole pan — but even that is like nothing.

And the result? Crispy homemade granola bars with a delicious whisper of cinnamon throughout. Perfect for a quick and easy breakfast!

What’s your favorite grab and go breakfast?

Easy Crispy Fruit and Nut Granola Bars
yields 20 granola bars
adapted slightly from Prevention’s Quick and Healthy Low-Fat Cooking

2 egg whites
2 tbsp honey
1/2 tsp cinnamon
4 cups fruit and nut granola

Preheat the oven to 350 degrees. Line a 9×13-inch baking sheet with parchment paper or nonstick aluminum foil.

In the bowl of a stand mixer, beat the egg whites to soft peaks.

In a small saucepan set over low heat, whisk together the honey and cinnamon until combined. With the stand mixer running on low, drizzle into the egg white mixture. Continue mixing until blended. Fold in the granola.

Press the granola mixture onto the baking sheet, pressing with a spatula until it’s spread to the whole 9×13-inch pan. Bake for 15-18 minutes, until golden.

Remove from the oven and transfer the aluminum paper (with granola mixture on top) to a cutting board. Cut gently in to bars (but don’t separate them). Then cool completely and cut again using the guides you cut after they came out of the oven.

Store bars in an airtight container for up to a week.

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Every so often, a new ingredient gains popularity and you wonder why no one was cooking with it sooner. That’s how I feel about pea shoots. They have that fresh, just-picked flavor and pleasant cool crunch — similar to bean sprouts. When I saw a package of them in Trader Joe’s I couldn’t wait to try them out.

I wasn’t disappointed. As a longtime fan of sprouts of all kinds, these are pea shoots are just up my alley. I think they would be awesome in sandwiches too. But, my first experiment with them was to make Grilled Quesadillas with Pea Shoots.

Grilling quesadillas is easy to do. You start with a hot grill. It should be well-preheated (I made mine after grilling chicken, so it had been on and heated for awhile). Then you toss the tortillas on, cover them with cheese and other toppings and close with another tortilla.Then, they just cook on the grill in about 5 minutes or so (yes, you have to flip them once).

It’s super easy, and since there is no butter or oil on the tortillas, they are a little better for you than the traditional pan-made ones.  Serve them as an appetizer or side dish with dinner.

One more really fun idea for this: A grilled quesadilla party. Invite a bunch of friends over and offer a variety of fillings and cheeses. Everyone can design their own and grill it up in a few minutes. It would be a great summer gathering, and you could totally celebrate summer’s freshest bounty by offering a bunch of farmers market veggies to stuff the quesadillas with.

Have you had pea shoots? Did you like them?

Grilled Quesadillas with Pea Shoots
serves 4

4 flour tortillas (medium sized)
Mexican cheese blend (I bought mine at Trader Joe’s)
Pea shoots

Preheat your grill on its medium setting or prepare charcoals for grilling.

Once the grill is hot, lay out two of the tortillas on the grates and cover generously with cheese. Top with a layer of pea shoots (I like to use a lot) and the remaining tortillas.

Close the grill lid and cook for 3-4 minutes per side, until lightly browned and slightly puffed. The quesadillas will unpuff as they cool.

Serve with your favorite salsa.

More delicious quesadilla recipes:

• Black Bean, Avocado and Red Pepper Quesadilla
• Bacon and Bell Pepper Breakfast Quesadilla

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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.

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A few weeks ago, Will spied a lone very ripe (ahem, brown) banana on our kitchen counter and declared that I should  make banana bread. He adores banana bread. And bananas, for that matter. Unfortunately, I didn’t have time to whip up a batch then.

Today I finally got around to baking some … in jars, of course. I was tempted to call this one Chocolate Chip Banana Cake in a Jar, but really it’s basically banana bread … or banana muffins, depending on how you look at it. Really the only difference is the vessel I used to cook it in. What would you call it?

Anyway, one of the reasons for making this today is that I wanted something to send in to Paige’s classroom for her teachers tomorrow. It’s teacher appreciation week at our school (yes, I know most schools already celebrated that!), so it seemed like the perfect time to gift them with a little something. We’ve been blessed with wonderful, patient and kind teachers who love kids and make their school days so special.

Really, this is the perfect something for a teacher gift. Just top ‘em with a canning lid and tie a little card to the top to let them know what’s inside. I used basic kitchen twine, but you could go fancy with some pretty ribbon too.

As for the Chocolate Chip Banana Bread, it’s positively lovable. It’s perfectly moist, with a light crumb. I’ve added just a touch of cinnamon that gives the flavor a little depth, without really making its presence known. It’s subtle. And mini chocolate chips are the perfect addition to the sweet banana batter. It’s based on my recipe for Chocolate Chip Banana Nut Bread, but is minus the nuts to comply with the nut-free environment of our school.

The Chocolate Chip Banana Bread is baked directly in the jars on a baking sheet in the oven. I keep an old baking sheet around just for the occasion. It’s perfect for being the firm surface for small containers like this. And yes, jars are perfectly okay for baking. If you don’t have them already, you can pick some up at most grocery stores or online.

What’s your favorite food to gift?

Chocolate Chip Banana Bread in a Jar
yields 6 half-pint jelly jars

1/4 cup unsalted butter, softened to room temperature
1/2 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1/4 tsp ground cinnamon
2 ripe bananas, mashed
1 cup all-purpose flour
1/2 tbsp baking powder
1/4 tsp kosher salt
1/3 cup mini semisweet chocolate chips

Preheat the oven to 350 degrees. Place 6  half-pint jelly jars on a baking sheet. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat on medium speed until light and fluffy looking, 2-3 minutes. Add the egg and beat well until combined, about 1 minute. Add the vanilla, cinnamon and bananas and beat on medium speed.

While the bananas are beating in, sift together the flour, baking powder and salt in a small bowl. Reduce the mixer speed to low, and add a little at a time until fully combined. Pour in the chocolate chips and beat for a few more minutes, until just combined.

Divide the batter evenly among the jelly jars, tapping each one lightly to spread it out a little.

Bake the jars on the baking sheet in the preheated oven for 25-30 minutes, until the tops just start to brown and a cake tester inserted in the center comes out clean.

Remove from oven. These can be covered with a canning jar lid and stored up to five days.

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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.

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