Breathe in. Breathe out.

That’s what I think to myself sometime when I feel like there will never be enough hours in the day for me to do everything I need and want to. But it’s okay. A little centering and a cup of coffee goes a long way, right? I think so.

The Motherhood recently asked if I was interested in trying the newest additions to the Lawry’s marinade and spice rub lines, and I agreed. When the box arrived, I eagerly dug out the bottles and jars, imaging what I would create with them. With new flavors like the Mediterranean Herb Seasoned Salt and Fire Roasted Chile & Garlic, it was hard to decide what to use first. Spying the Santa Fe Chili Marinade, I knew just what I wanted — something with Southwestern flair that could be made quickly and easily (with a little advanced prep).

Basically, I was trying to make a rich, craveworthy dinner in under 30 minutes so that when we got home from Paige’s weeknight ballet class, we’d be able to eat long before bedtime for the kids. It was a good plan and this dinner worked out just right.

I marinated a London broil in the Santa Fe Chili Marinade for about two hours — it works in 30 minutes, but longer produces a deeper flavor. And then grilled it to just past medium. Then the London broil rested while I finished up the Avocado, Cilantro and Lime Rice that we had with it.

The intersection of creamy, slightly tart rice and rich, spiced beef was a lovely place to be. The flavors went well together, especially when I spooned a little of the meat drippings over the rice. Mmm.

Making the rice was so simple. I know I say that a lot, but really it’s because that’s how I like dinner to be — simple, but flavorful. Can you blame me?

So, back to making this, I cooked white rice ahead of time in my rice cooker (you could make yours however you want though — on the stovetop, in the microwave, whatever works for you). Then I simply stirred it all together and seasoned it with salt and pepper. Actual cooking time (aside from the rice itself)? About 10 minutes. Max.

Once everything was ready, I served thinly sliced pieces of London broil on top of the rice. And we had some corn too. With all the components prepped ahead (London broil marinated, rice cooked), it took about 20 minutes to whip up when we arrived home. Now that’s perfect timing for a busy night … right?

Make it. You know you want to!

Back to Lawry’s for a second, I was also asked to create and share a Lawry’s Dinnertising thing with you. I’ve made a couple now, but this one was especially cute with the bear and all. These are really just a fun, cute way to get your family excited about dinner. Make your own Dinnertisement here. Also, be sure to scroll all the way down for a giveaway too.

Avocado, Cilantro and Lime Rice
serves 4

4 cups cooked white long grain rice
1 lime, zested and juiced
1/4 cup finely minced cilantro
1 avocado, peeled, pitted and mashed
salt and pepper, to taste

Add the rice, lime zest, cilantro and avocado to a large mixing bowl. Pour the lime juice directly over the avocado.

Using a big spoon, stir until mixed well. Season with salt and pepper, to taste.

Serve.

NOTE: I served this topped with thinly sliced grilled London broil that was marinated in Santa Fe Chili Marinade from Lawry’s

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Enter the Lawry’s Giveaway!

Lawry’s has generously offered this fabulous Dinnertising Kit for one lucky Sarah’s Cucina Bella reader. Here’s what’s in it:

• Rachael Ray Lasagna Lover Stoneware
• 2 Zak Designs Serving Spoons: Either happy or surprise spoons
• Lawry’s NEW Marinades and Spice Blends: Mediterranean Herb Seasoned Salt, Fire Roasted Chile & Garlic, Roasted Garlic Salt, Santa Fe Chili Marinade and Mediterranean Herb and White Wine Marinade

To Enter:

Create your own Dinnertisement. Then leave a comment on this post describing your Dinnertisement and including a link to it.

Fine Print:

This contest is open to U.S. residents only. Must be 18 or older to win. No purchase necessary. Chances of winning depend on number of  valid entries. Entries will be accepted through 11:59 pm EST on 5/31/2012. One winner will be chosen at random using the random number generator at Random.org and contacted via email. The winner will have 48 hours to reply or a new winner will be chosen.

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Disclosure: I received the Lawry’s marinades and seasonings for review purposes from The Motherhood. I am also being compensated for my time. All opinions are my own.

It’s the dark days I remember most from when I was Paige’s age. The ones like today where the house would take on a greyness, as if the angry rain clouds outside were threatening to burst into our warm, dry home. Sometimes we’d put on a light, and the yellow pall it cast was awkward in daytime. But often we would just deal with the heavy shading. My grandmother would clean up around the house, doing the dishes, polishing the furniture, vacuuming. The television would be on in the background, not really being watched by anyone.

First there would be the morning shows, where hosts with too much energy would talk excitedly with actresses and musicians about their newest project. I would play with Barbies or build with Legos on the living room floor. Then, at some point, we would end up on PBS where the exuberant presence of Julia Child would practically leap from the screen. While I barely paid attention to the morning show hosts and their guests, Julia was impossible to ignore. At 4, I regarded her with a mixture of fascination and wonderment, only slightly grated by her unmistakable voice. The toys would fade into the background as I watched Julia cook, wondering if as a grownup I would ever be able to transform ingredients into masterful dishes as she did.

Watching Julia Child cook was like magic. One second she would be waxing about butter and the next, she would have a lovely omelet sliding out of the pan.

I could never have guessed at the time that someday I would read My Life in France and be transformed, developing a whole new appreciation for Julia. If you haven’t read it and enjoy food writing, I can’t recommend it enough.

Recently I was asked to join the JC100, a campaign created by publisher Alfred A. Knopf to celebrate what would have been Julia Child’s 100th birthday in August by cooking her recipes. One new recipe will be unveiled each week for us to make and share. How could I say no?

At it's thinnest part, this omelet is at least twice as thick as my crepe-style ones at their thickest.

The first recipe we were asked to make is Julia’s Rolled Omelet, a polar opposite to the omelets I usually make. While I favor crepe-style omelets, Julia’s omelets are thick and dense — something I have never enjoyed. But here’s the thing, Julia’s version is different. While thick and dense, it’s also robust and comforting. After making a few, I’ve discovered there can be joy in this omelet too. Once again, I have been changed by Julia.

The eggs are whisked by hand with a fork — just eggs, salt and pepper per Julia’s directions. For the filling, I stuffed my version with three cheeses — creamy gouda, sharp provolone and mellow Parmesan.

To make the omelet, you start with butter melted in a nonstick skillet over medium-high heat. I reduced the amount used, which allowed me to get the buttery goodness of Julia’s recipe without the extra fat and calories. Then you add the eggs, letting them form a film in the pan. Then you tilt it and start shaking. This will keep the omelet from sticking while also creating the thicker omelet. Once the eggs are just about cooked, you sprinkle them with cheese.

Finally, and this is the trick, you grasp the handle of the skillet, tilt it dramatically and firmly shake it, giving it a little lift with each motion. The omelet will fold over itself. Now, if you want to religiously follow Julia’s directions, you will continue this until the omelet is round like a cylinder. But me? The mere act of getting the omelet to flip over on itself makes me ridiculously proud. And I wouldn’t want it any thicker than this.

Then I serve it topped with fresh diced tomatoes. The cool, sweet tomatoes are such a nice contrast to the warm, creamy omelet.

Did you grow up watching Julia Child?

Three Cheese Almost Rolled Omelet with Tomatoes
serves 2
Adapted slightly from Julia Child’s recipe for Rolled Omelet in Mastering the Art of French Cooking

1 tsp salted butter
3 large eggs
salt and pepper, to taste
1-2 tbsp freshly grated parmesan cheese
1-2 tbsp freshly grated sharp provolone cheese
1-2 tbsp freshly grated gouda cheese
1/4 cup fresh diced tomatoes

Heat a nonstick skillet over medium-high heat. Melt the butter in the pan, turning it slightly to spread it all around.

Meanwhile, whisk together the eggs, salt and pepper with a fork (yes, Julia says fork, so I recommend fork too!). Once the butter is melted and just about turning golden, pour the eggs into the hot pan. Let them cook for about a minute, until a film of egg forms on the bottom. Then, tilt the pan at a shallow angle (Julia says 20 degrees) and vigorously jerk the pan, shaking the eggs free from the bottom and periodically lowering it down to spread the still liquid eggs around. Continue until the top is shiny and moist but no more egg moves around when you shake the pan.

Sprinkle the cheese all over the omelet. Let sit for a minute. Then, holding the pan at a more dramatic angle, grasp the handle firmly with two hands and vigorously shake until the omelet rolls over on itself.

Slide the omelet onto a plate and sprinkle with tomatoes. Serve immediately.

To read Julia’s original recipe go to the JC100 Tumblr page.

The sun. The warm air. The sounds of laughter and roar of the lawn mower. The scent of freshly cut grass. When I sat down earlier to write this blog post, all of these things beckoned me outside. I tried to soldier on but all I found was a sputtering of ho-hum sentences curving around the photos I had so carefully edited earlier. Finally, I conceded defeat, snapping my laptop shut and heading outside to trim our bushes, play an impromptu game of soccer and grill burgers for dinner.

In the end, I was smiling, no longer held hostage by words that wouldn’t come or feeling of being torn between what I needed to do and what I wanted to. It just goes to show that sometimes the best thing we can do is to walk away and let life happen.

This salad is a let life happen sort of thing too. It’s so simple that it can practically be made with zero planning. Red pepper, avocado, corn, black beans … these are things we practically always have on hand here at this time of year. Avocados are in season and affordable at about $1 each. We easily eat three each week. Lime juice? It’s my citrus of choice, so it’s almost always in the fridge in some form or another. All together, it’s a magical combination that makes a perfect side dish for lunch or dinner. Or you could totally snack on the leftovers. Don’t worry — I won’t tell.

What this salad isn’t is terribly unique. Yes, I actually said that. This is my version that I whip up but there are dozens of other similar ways to make it. Mine was inspired by a salad my cousin shared with me at the beach recently. Hers had lemon juice as the citrus and a few more ingredients (tomatoes and some sort of onion, if I remember correctly). Meanwhile, I made this for a family party on Saturday and arrived to discover that another very similar salad was also on the table. That cool, tangy version used a lot more lime juice and had green onions and tomatoes in it but no avocado. It was so refreshing. That’s three versions … all from within our one family. Do you have one too? Spill in the comments!

The avocado lends a smooth creaminess to this salad, enveloping the red peppers, black beans and corn. It has enough cilantro to give the salad that earthy freshness without allowing the pungent herb to overtake the other flavors. It’s a perfect balance, even if you aren’t usually a big cilantro fan. But cilantro fans might want to double the amount. But for me, it’s just right.

This salad? It’s just lovely for spring.

Creamy Black Bean, Red Pepper and Corn Salad with Avocado and Cilantro
serves 8 as a side dish

2 ears fresh corn, peeled, boiled for 10 minutes and kernels removed
1 large red pepper, finely diced
1 tbsp minced fresh cilantro
1 can black beans, drained and rinsed (I use organic)
1 Hass avocado, pitted, peeled and diced
1 lime, juiced
2 tbsp extra virgin olive oil
salt and pepper, to taste

Stir together the corn kernels (break apart any large clumps, but small ones are okay), red pepper, cilantro, black beans and avocado. Drizzle with lime juice and olive oil. Toss well. Season with salt and pepper to desired flavor.

Chill until ready to serve.

Leftovers can be stored in the fridge for up to two days.

“Will, Will! We’re having that bread Mommy gave us yesterday for breakfast with strawberries!” Paige chirped to her brother after sneaking a peek at the counter where I was preparing breakfast. There were smiles and dashes for the table. Then the “mmms …” I don’t think I will ever tire of hearing Will say, “Mommy, this is great.” (For the record, when something isn’t great, he tells me.)

This bread is significant to me because it’s been awhile since I last baked. Between traveling and work, it fell by the wayside. But I’ve missed it a lot. This was kind of like the gateway bake … preparing for more. If all goes well, my cookie jar will be filled this weekend for the first time in too long. But for now, I baked this moist bread swirled with chocolate and banana.

I’ve been planning to make banana bread for longer than I care to admit. In fact, I experimented with banana muffin tops not too long ago hoping they could be an easy faster alternative. They weren’t. The recipe with pretty good, but the muffin tops were a fail (we had to eat them with a fork right out of the pan).

This recipe is based my favorite banana bread, Chocolate Chip Banana Nut Bread. Everyone has their favorite banana bread recipe, and mine is usually dotted with bits of chocolate and meaty walnuts. But this time I wanted something a little different — a little banana, a little chocolate without the nuts. So I went for a marble-style bread. Believe it or not, it’s pretty easy. You make the bread batter and then separate out a cup. The cup of batter becomes the chocolate variety and the remainder is mixed with mashed bananas for the banana half. Then you add both to a baking pan, swirl it a bit and bake.

Who could say no to such a beautiful golden loaf? The kids were so excited when they caught a whiff of the sweet aroma from the kitchen. I can’t blame them. I was too.

Tell me about your favorite banana bread — or better yet, share a favorite recipe!

Chocolate Banana Marble Bread
yields 1 loaf

1/2 cup unsalted butter, softened to room temperature
1 cup packed light brown sugar
2 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp kosher salt
2 ripe bananas, mashed
1 tbsp cocoa powder
1 tbsp canola oil

Preheat the oven to 350 degrees. Spray a 9 inch by 5 inch loaf pan with cooking oil spray. Set aside.

Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture looks light and fluffy. Add one egg at a time, beating well each time. Add the vanilla to the mixture and mix well on medium speed until smooth.

In a small bowl, sift together the flour, baking powder and salt. With the mixer running on its lowest speed, add the flour mixture to the bowl little by little, until just combined. Remove 1 cup of batter from the mixer to a large mixing bowl. Add the mashed bananas to the mixer and mix well until smooth. Pour into the prepared pan.

Stir the cocoa powder and oil into the batter in the bowl until evenly distributed. Pour into the prepared pan. Drag a knife through the batter a few times.

Slide the pan into the preheated oven and cook for 45-50 minutes. The bread is done when a toothpick inserted in the center comes out clean. Let cool before slicing and serving.

Dr. Seuss once wrote, “Remember that life’s a great balancing act,” and with every passing year, I nod in agreement more and more. This quote sticks in my head, particularly as I zip from work to school to sporting events to library to kitchen with the kids. It seems like so much of our life is spent on the go, heading to or from one thing or another. And that’s not a bad thing. I am all for a full and active life. But sometimes at the end of the day, you just want to curl up and do nothing.

That rarely happens — there is always more to be done.

Still, you can help the balance tilt closer to center by choosing easy dishes for dinner when you’re so busy. It’s a logical choice — something simple that takes the pressure off. This shrimp dish? Ridiculously simple.

This recipe is based on a basic method for sauteing shrimp that I use often. Start by cooking the just-seasoned raw shrimp in a little olive oil. Add a little liquid (white wine is a fave), cover and cook for a few minutes. Then uncover and let the liquid evaporate. Done, and all it took was about 10 minutes. It always yields tender, juicy, well-seasoned shrimp. With the addition of Chinese five-spice seasoning, these get a sweet-spicy twist that’s irresistible.

So, yes, shrimp is a great choice for a super quick meal — especially when your kids love shrimp like mine do.

After a day of sporting events this weekend, the kids and I dashed into the grocery store for a few things for dinner. They didn’t know it, but shrimp were on the menu. Shrimp cook so quickly and are always a huge hit. When we neared the fish counter, Paige looked at the display and then turned to me, “Mommy, can we have shrimp? They’re my faberite.” It was so easy to say yes.

Sauteed Five Spice Shrimp
serves 4

1 tbsp extra virgin olive oil
1 lb raw jumbo shrimp, peeled and deveined
1/2 tsp Chinese five spice seasoning
salt and pepper, to taste
2 tbsp dry white wine

Heat the olive oil in a large skillet over medium heat. Add the shrimp and season with Chinese five spice, salt and pepper. Let cook, flipping once, until almost opaque (about 5 minutes). Add the wine and cover. Cook for 2 minutes. Uncover and cook until the wine evaporates, stirring occasionally. Serve immediately.

When Will started playing soccer three years ago, I was adamant that I wasn’t a soccer mom. Nor would I ever be. At time, it was a distinction that mentally didn’t jive with who I was. Yes, I was a mother. Yes, I had a child paying soccer. But I wasn’t the mom with the minivan, doling out snacks and managing homework while simultaneously watching soccer practice. No, I was a working writer with deadlines who took meetings in New York regularly and also managed to get her son to soccer on time. I’m still most of those things (getting anywhere on time can be a challenge and I take a lot more conference calls than face-to-face meeting these days), but I’m also a lot more comfortable with where I am. Perhaps even who I am.

Back when I bucked at the idea of being a soccer mom, I still harbored fantasies that my family would move to Manhattan or Brooklyn. I thought that being closer to the publishing industry would boost my work and provide opportunities to the kids that they can’t have here. It’s true, but it’s not everything. I can do my job from here and be happy. My kids have plenty of opportunity here too. And we can always run into the city to enjoy all those things. It’s not that I don’t still love the city. I do. But when I close my eyes and picture my ideal home, it’s not a New York brownstone (as much as I wish it was), it’s a home on a beach with waves lapping the shore.

Maybe it’s getting older, but I feel like it’s time to just admit that I love the beach more than I love the city. I adore New York. Going in for meetings or brunch or for visits with the kids makes me so happy. But the beach is home.

As for being a soccer mom, that’s okay too. Looking back, I really don’t know what was wrong with the image to me. Perhaps it just didn’t fit then. Or maybe I was just in denial. It doesn’t matter though. I’m okay with it now. It’s fun even.

Being comfortable with who I am and where I am in life is an important thing. It’s like a warm embrace. Or comfort food shared among loved ones. Risotto, to me, falls firmly into that comfort food category (and is loved much like the beach).

If you are scared to make risotto yourself, don’t be. The first time or two is a little nerve-wracking. But risotto is generally easy to make despite being time consuming and requiring organization and preparation. Before you start cooking, you need to gather your ingredients, chop and mince everything that needs it and have pretty much everything measured. You also need to warm the stock so that it absorbs easier into the rice. If you’ve done that, then you just quickly cook the garlic, rice and add the white wine. Then, once it’s absorbed you just stir in one ladle of stock at a time, letting it absorb into the rice, until you’ve used it all. Then you stir in the seasonings and veggies and cheese and voila, you have a craveworthy dish.

You can do this. I swear. Just give yourself time to do it right.

And yes, the cheese is important. It finishes off the delicate, creamy risotto on a graceful note. I always grate mine from a block just before using so that the Parmesan I swirl in is at its softest and freshest. The little things like this make a difference.

Herbs stirred into this risotto brighten the flavor of this creamy, sweet roasted vegetable dotted dish. It’s a combination that will envelop you in its happy flavors — especially those roasted vegetables. I don’t think I will ever tire of roasted veggies. They have a special spark to them.

The only problem with making this is that I immediately want to make it again the next night. And the next. Or maybe that’s not a problem.

What’s your ideal place to call home?

Garlicky Roasted Spring Vegetable Herbed Risotto
serves 4

1 1/2 cups cut fresh asparagus (1-inch pieces)
4-5 spring onions, sliced thin
1 shallot, chopped
3 tbsp extra virgin olive oil, divided
salt and pepper, to taste
5 cloves garlic, minced
1 cup arborio rice
1/2 cup dry white wine
4 cups chicken stock (unsalted recommended), warmed
1 tsp fresh chopped thyme
1/4 cup fresh chopped basil
1/2 cup freshly grated parmesan cheese

Preheat the oven to 425 degrees. Toss together the asparagus, spring onions, shallot, 1 tablespoon olive oil, salt and pepper in an oval baking dish. Bake for 15-20 minutes until the vegetables are lightly browned and slightly more tender than crisp.

Meanwhile, heat the olive oil over medium heat in a large stockpot. Stir in the garlic and cook for 1-2 minutes, until fragrant and tender but not browned. Stir in the rice and toss to coat. Cook for 1 minute.

Stir in the white wine and cook, stirring occasionally until fully absorbed. Add one ladle of stock, stirring well after the addition, and let cook until fully absorbed. Repeat until all the stock has been added and absorbed. Stir in the vegetables and herbs. Season with salt and pepper. Remove from heat and stir in the parmesan. Adjust seasonings to taste.

Enjoy immediately.

Poor ricotta cheese. It’s usually made with the leftover whey from making other cheeses but is rarely a destination food unto itself. Really, ricotta cheese is highly underrated and underutilized. Generally left to tango with marinara in baked ziti or spread on lasagna noodles all whipped up with egg and Parmesan or sweetened and piped into a cannoli, it’s rarely left to its own devices to please. While people happily cut slices of fresh mozzarella (which shares some of the same flavor profile) and spread cream cheese on bagels, ricotta is under-appreciated and forgotten. But ricotta is something amazing on its own. It’s rich, with a hint of sweetness and a fine but every-so-grainy texture. I prefer the cow’s milk version, but you can find ricotta made with goat’s milk or sheep’s milk or buffalo milk as well.

And if you are feeling very adventurous, you can try making your own homemade ricotta.

Lately, I’ve had ricotta on the brain, wanting to give it an opportunity to shine. So when I was working on a pasta recipe last week where the roasted garlic tomatoes rocked and the pasta dish itself didn’t, it immediately occurred to me that I could salvage my efforts by plucking the best part of the recipe out and using it elsewhere — as part of a crostini topping.

Crostini is a fun little class of appetizers built on crunchy slices of bread. They are eaten in just a couple bites, letting you get the full effect of a dish without a lot of effort. This one starts with unadulterated ricotta cheese spread on toasted slices of French bread. Use as much as you please — we like a good smear of it. Then a garlicky roasted tomato is placed on top.

Though my kids can be funny about bread, not always enjoying it — especially when it’s crunchy — they inhaled the flavors and textures in this dish. Paige‘s favorite part? The ricotta. Perhaps it won’t be so under-appreciated in this household anymore.

What do you think? Should ricotta be a little more used and appreciated, beyond the confines of the usual suspect dishes?

Garlic Tomato Crostini with Ricotta
serves 4

1 pint grape tomatoes
2-3 cloves garlic, minced
kosher salt
1 tbsp extra virgin olive oil
4-5 sprigs thyme
ricotta cheese
1/2 loaf French bread cut into 1/4 inch slices (approximately)

Preheat the oven to 425 degrees. Rinse the tomatoes in cool water, drain and add to an oval baking dish. Sprinkle with minced garlic and salt and drizzle with olive oil. Toss the sprigs of thyme into the dish and give it a good shake to distribute the seasonings.

Bake for 25-30 minutes, until the tomatoes burst when touched with a spoon. With a firm hand, crush all the tomatoes.

Meanwhile, spread ricotta cheese, to taste, onto each of the French bread slices (you will need as many slices as tomatoes — roughly 30-35). Then spoon a tomato and a little of the juice from the baking dish on top. Arrange on a serving plate.

Enjoy.

“Winter was not kind to my body this year.” Those words escaped my lips at the beach last week. It erupted forward before I could self-censor myself and tuck the sentiment away. My cousins, to whom I spoke, quickly tried to argue with compliments, a sweet gesture but the scale doesn’t lie. I’ve put on more weight than I am comfortable carrying around. I hate it. And I especially hate the constant battle with my weight. What happened to the days when my weight was constant? (Yes, I know the answer: age, time, kids, work, stress, rinse, repeat.)

Then one of my cousins suggested we all try the Mediterranean diet, which is more a lifestyle or eating philosophy than diet. I’m familiar with the principals of the Mediterranean diet, which I have loosely followed for several years. In the past few months, I’ve been lax about it … Perhaps that’s to blame for the weight gain. Anyway, I agreed. We’re trying it.

The Mediterranean diet is inspired by the actual diet of folks in the Mediterranean region.  Before modeling my own diet after it, I researched it a bit and read The Mediterranean Prescription. Basically, you eat lots of fruits, vegetables, legumes, nuts, seeds and whole grains. Olive oil is used freely. You can dairy in moderation. Fish is eaten several times a week, along with some poultry. Healthy fats and red wine are ok too — in moderation. Red meat is seldom had.

As far as eating styles go, this is something I can really get behind. It’s natural to me to eat lots of fruits and veggies. And 12-grain bread is my absolute favorite. The challenge for me is to eat enough fish. And to eat red meat seldom (I typically have it once a week). But these are things that I can overcome.

Our conversation and collective decision inspired me to pick up flounder fillets when I was at the store this weekend. Flounder is a low mercury fish, and these thin wild-caught fillets were perfect for the recipe I had in mind. This is something I’ve made a few times, using whatever white fish I had handy. It’s good with catfish fillets, cod or tilapia as well.

Basically, the fish is bathed in an olive oil garlic mixture, salted and topped with fragrant thyme. Yes, it sounds like a lot of olive oil, but in reality you don’t eat all that oil — and the flavor it gives is worth it.

Then you bake it until the fish flakes effortlessly when pricked with a fork. Serve it with lemon wedges (yes, it’s required. Lemon and fish is a must). It’s a simple recipe, but one that produces a tender, delicate fish that the kids and I love.

What about you? Do you have an eating philosophy you follow?

Oven Poached Flounder with Garlic and Olive Oil
serves 4

1 lb flounder fillets (thin fillets — about 1/4 inch thick)
1/4 cup extra virgin olive oil
2-3 cloves garlic, minced
4-5 sprigs fresh thyme (one for each fillet)
sea salt
lemon wedges

Preheat oven to 375 degrees. Spray a 9×13-inch glass baking dish with cooking oil spray. Rinse the flounder under cool water and arrange in the pan.

Whisk together the olive oil and garlic. Then pour over the flounder. Place a spring of thyme on each piece of flounder.

Salt, to taste, with sea salt.

Slide the baking dish into the preheated oven and bake for 12-15 minutes, until the fish flakes easily with a fork.

Serve immediately with lemon wedges.

A salad like this is a perfect ending to a cheery day. It hits all the right notes — crisp, crunchy, sweet, savory and belly-filling. And despite the length of the ingredients list, it’s ready in 10 minutes or less. An invaluable recipe to have in your repertoire, right?

This healthful salad was actually the ultimate finish to my Friday, the last weekday of spring break for my kids. We’d had a playful day filled with laughter, thrills and our collective favorite place — the beach. Yes, again.

What really made it significant though was that the whole week had been filled with memory-making good times. That’s no small feat, considering it was a work week for me. It was as though I had a fundamental shift in thinking that allowed me to just let go and enjoy — while still keeping up with all my work responsibilities. Good times, people.

But I will be the first to admit that the merriment of Spring Break 2012 is a complete 180 from previous years. In the past, the words ‘spring break’ have made me shudder. I struggled to balance work with having the kids home, and never seemed to do it well. Instead of enjoying spring break, the inevitable disruption in our schedule was an overwhelming challenge. And then there were all my good intentions of being one of those families that actually traveled during spring break. It never happened, a reality that inevitably produced dreaded feelings of inadequacy. Spring break in past years was just a bundle of blech.

This year was different. Anticipating the start of spring break, I was excited for the welcome respite. We’ve been in a whirlwind of activity for the past few months, including the week we were away. The beautiful weather and not wanting to travel (yes, really) made a difference too.

You know what else made a difference? Being a little spontaneous. Little excursions — to the playground, to the beach (um, twice) and even to track practice with friends — made the week really count. The little things can really mean so much.

So spring break this year? It was awesome. Summer vacation can’t come fast enough now.

While I can’t fast-forward through the last two months of school (and really, I wouldn’t want to … there is something to be said for anticipation), I can clutch a tiny bit of summer by trading the heavy foods of winter for the lighter bites of summertime — like this Edamame Chicken Dinner Salad.

A little more about the salad … This is crazy simple to make. Start with a bed of lettuce. Top with cucumber, tomatoes and roasted red peppers. Fry up a slice of bacon (yes, just one) and then brown edamame in the grease (ok … that I could have made a little healthier, but everything in moderation, right?). Top the salad with the bacon (crumbled, of course), edamame, a sliced grilled chicken breast (perhaps leftover from last night?) and a little oil and great quality balsamic vinegar. Oh, and a touch of salt and pepper.

Done. Grab your fork and dig in. It’s calling to you. Seriously.

So tell me … how do you feel about spring break? Is it something to look forward to, or a total dread fest?

Edamame Chicken Dinner Salad
serves 1

2 cups sweet baby lettuce
1/2 cup peeled, sliced and quartered cucumbers
1/2 cup grape tomatoes, halved
1/4 cup thinly sliced roasted red peppers
1 slice bacon
1/4 cup shelled edamame (frozen is ok)
4 oz grilled chicken breast, sliced
extra virgin olive oil
balsamic vinegar (best quality)
salt and pepper, to taste

Arrange the lettuce, cucumbers, tomatoes and roasted red peppers in a large bowl.

Heat a small skillet on the stove over medium heat. Add the bacon and cook till crisp. Remove the bacon to a paper towel lined plate and let cool. Add the edamame to the skillet and cook, shaking the pan occasionally for 3-4 minutes, until lightly browned.

Crumble the bacon onto the salad. Top with edamame and chicken breast (hot or cold, it’s your choice). Drizzle with olive oil and balsamic vinegar. Then sprinkle with salt and pepper.

Enjoy!

When I opened the door to let the dogs out early this morning, I was smacked with chilly air. Not winter cold, but brisk enough to send me retreating to the comfort of the couch farthest from my open living room windows. I wrapped my fuzzy green blanket around me and started reading. Against the backdrop of a near-silent house and with a steaming up of coffee in hand (with a splash of whole milk and one spoon of sugar, thanks), the characters came alive off the e-reader screen. And in my head, I mentally planned for a day filled with comfort foods, sweats and convincing the kids to abandon the Legos and go outside for just a little while for some fresh air.

It was only a few hours later when I got ready to run to the grocery store, throwing on a dress and hoping I wouldn’t freeze on the way. But when I stepped outside, I was greeted with balmy 70-degree weather. I immediately thought of the beach and started plotting to go. A few hours later, after grocery shopping and a bit of work, I piled the kids into the car with simple picnic lunch of water, cheese crackers and peanut butter and jelly sandwiches.

I love the beach. From the second I saw the water, it was like a giant feeling of home washed over me. And the kids … they love the beach nearly as much as I do. When they heard we were beach-bound, they whooped with joy and hurried to put their bathing suits on, grabbed their pails and shovels and headed out the door.

When we arrived, it was a mad dash to get out of the car and down to the beach. It wasn’t long until the kids dropped their bodies into the warm sand, running their fingers through the course grains. They buried each other in the sand, collected shells, built castles and dipped their toes in the water. Or maybe more than their toes. It was a glorious afternoon.

Sometimes, you just have to be spontaneous. Whether it’s taking an afternoon off to enjoy a warm spring day at the beach, or whipping up a dish on the fly to round out a meal. Spontaneous can yield such amazing results — and memories.

Those mini frittatas above? They were also spontaneous. Originally, I planned to make scrambled eggs on Easter. But at the last minute, I realized how much easier it would be to make mini frittatas. I could cook them, and then quickly reheat them before we ate. As for the flavor of these — sweet red bell peppers and onion-y scallions, it was completely based on what I had in the fridge. It was a perfect combination.

And yes, they are a cinch to make. Really.

Red Pepper and Scallion Mini Frittatas
serves 4 (yields 12)

1/4 cup finely chopped red pepper
1 scallion, finely chopped (white and light green parts only)
6 large eggs
1/4 cup milk
salt and pepper, to taste
1/2 cup sharp cheddar cheese

Preheat oven to 350 degrees.

Spray the cups in a standard 12 muffin pan with cooking oil spray. Divide the red pepper and scallions evenly among the 12 cups.

In a medium bowl, whisk together the eggs, milk, salt and pepper until light and frothy. Ladle into the 12 muffin pan cups, dividing equally. Sprinkle with cheddar cheese.

Bake for 15-18 minutes, until set.

Remove from the oven and let cool for about 5 minutes, before loosening with a knife and removing the mini frittatas. Enjoy immediately.