Note: This recipe is part of a sponsored series created for Fiber One.

With strawberry season arriving in the northeast, I am thinking of all the ways I will use strawberries this season. Typically, I make jam, freeze some, make lemonade, eat a lot and slice some into salads. Strawberries have always been my favorite fruit, so I eat as many as I can when they are in season (and sometimes when they aren’t too).

In salads, strawberries pair wonderfully with smooth greens like baby spinach or Boston bibb lettuce — though sometimes it’s nice with romaine lettuce as well. But a salad is more than lettuce and berries … it needs more flavors and more textures to be something truly craveworthy.

This Crunchy Strawberry Salad totally is.

It has it all — sweet strawberries, vibrant greens, sharp blue cheese, crisp sugar snap peas and lightly sweet cereal. I love the way the bite of the cheese mingles with the sweetness of the berries. And also the way the crisp sugar snap peas contrast with the crunchy cereal. It’s a symphony of flavors and textures. And it’s so fast to make — so it’s perfect for any day’s lunch.

When Fiber One approached me about creating some mix-in recipes with their cereals, I was psyched. I love adding crunch to recipes and immediately started dreaming up ways to do that — including a recipe that’s a little more savory because I really love contrasting flavors and textures. Don’t you?

Be sure to also check out the other recipes in this series:

Chocolate Crunch Fruit Salad

Quickie Chocolate Banana Trail Mix

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

The post Crunchy Strawberry Salad appeared first on Sarah's Cucina Bella.

Note: This recipe is part of a sponsored series created for Fiber One.

I. Love. Fruit salad. Love it. And in the summer, I will often trade a green salad for a fruit salad with dinner — something that my husband thinks is a little odd, but that my kids enjoy.

Fruit salad is also a favorite for me for breakfasts, since it’s so refreshing.

Are you a fan too?

Next time you want to whip up a quick fruit salad, try this spin on it: Top it with something crunchy — like cereal — just before serving (that’s key — otherwise the crunchy bits will get soggy). It really adds new dimension to this classic dish.

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

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When I saw these portabella mushrooms at a local grocery store, I swooned and my head filled with images of meaty roasted portabellas on a salad. Everything else I had imagined cooking vanished (I had really planned to stuff mushrooms with St. Patrick’s Day leftovers). I just wanted my warm portabellas and cool salad.

We’re mushroom fans here. Through and through.

On a recent evening, I browned cremini mushrooms in a skillet with a bit of olive oil, salt and pepper and then swirled in a little red wine to finish them off. They were meaty, rich and tender. Then I spooned them over medium-rare sirloin steak served alongside some cheesy tortellini. Guess what the kids dug into first?

We eat mushrooms fairly often since the kids and I really love them. They are perfect for roasting alongside bell peppers, Brussels sprouts and other vegetable favorites to be spooned over rice or mixed into pasta with cheese and a little olive oil. They are sliced on salads and stuffed for appetizers. Sometimes, I will saute them and just eat them like that. And no matter how I cook them, they are always greeted with “Oooh! Mushrooms!” by my kids.

Selfishly, I wish they didn’t love them this much — there would be more for me!

I was recently asked to partake in the National Nutrition Month blog tour sponsored by The Mushroom Channel (aka the Mushroom Council, an organization of fresh-market mushroom producers and importers whose mission is to encourage the eating of mushrooms in a variety of meals), sharing how my family add mushrooms to our menu in a way that suits our family’s tastes and health goals. March is National Nutrition Month and this year’s theme is “Eat Right, Your Way, Every Day.” For us — well, the kids and I, at least — mushrooms aren’t just a great meat alternative, but they are also a versatile addition to a variety of dinners … and lunches too. And from a health standpoint, mushrooms also have a lot to offer — they are rich in antioxidants and have a healthy dose of vitamins B and D.

Now, let’s talk about this bodacious meal.

I don’t think I have ever used the word ‘bodacious’ before, but I think it’s fitting here. Because it totally is. Bodacious, I mean. Anyway …

This salad is perfect for a light lunch. Meaty portabella mushrooms are roasted until tender and then topped with breadcrumbs and cheese and roasted a little more. Then, they are served on a cool, creamy Caesar salad. It takes a good 40 minutes to make — but most of it is hands off as the portabellas roast. It’s a little longer than I like to spend making lunch on a weekday, but it’s so worth it.

Just don’t tell the kids that I’ve been indulging in this without them.

One More Thing …

If you love talking mushrooms, be sure to tweet away with the Mushroom Council at their Twitter Party on Wednesday, March 20^th 8-9 PM EST.  The hashtag for the party will be #MushroomDish. The party will serve as a discussion for everything mushrooms, from their versatile nature to their flavorful umami qualities.

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Disclosure: This post was sponsored by the Mushroom Channel/Mushroom Council. Connect with them on Pinterest, Facebook, and Twitter. All opinions and recipes within this post are my own.

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There is so much good all around us, if we only take the time to see it. Goodness is bright and beautiful. It fills us up and reminds us that we aren’t alone. That’s such an important thing.

Good was in the Christmas cards that arrived, sharing the kindest of well wishes in the aftermath of December 14, and still wishing us a happy holiday season. The sentiments were so perfect — because while we were digging deeply through very difficult emotions, the holidays still deserved to be celebrated. And we did.

There is so much good in the dear friend who picked up many copies of a newspaper that ran a column I wrote about the returning to school for the families of Sandy Hook. I hadn’t even thought about it, but thanks to her I have that paper so that when the kids are older and want to read what I wrote, they can see for themselves. And there was good and kindness in the care package from another dear friend who subtly encouraged me to get out of my own head and back into the kitchen. She’s right about that. And there was so much goodness in other moms who collected coats and gave out gift cards to make our days and healing a little easier.

Seeing the goodness and kindness has been uplifting. I can’t say thank  you enough times or express my gratitude enough. But thank you all.

We live in a world where the customs of polite society aren’t as heeded as they once were. Some people feel like they can say (or type on social media) whatever comes into their head — no matter how it impacts others. It’s easy to lose sight of the goodness when you are blindsided by those who question your experiences and try to shed doubt on fact. The voices of bullies can begin to sound louder than the ones of friends, loved ones and supporters. But we don’t have to let this be. We can choose love and light and goodness. We can ignore the voices of hate and focus in on those of compassion and love. I know I do, especially now.

It’s thanks to all the goodness sounding us here that I feel like we’re turning a corner. Through beautiful new experiences, we are breathing in life and finding our way. Every day, it gets a little easier to hug and kiss the kids goodbye and send them off to school. Every day, passing Dickinson Drive — the road that used to lead to our school — feels less significant. Every day, moving forward gathers more momentum. We really are okay, even though we must carry with us the heavy knowledge of what happened forever. Life can go on, without forgetting — and it is.

Part of this corner turning has led me (finally!) back to the kitchen. For awhile there, I lost all interest in cooking. I went through the motions, making meals because I had to — when I had to. The joy of creation was missing. Food became just a means to an end — a necessity. But then, I wanted that special joy that comes with making and creating good food back. Of course, it’s not that simple. No amount of willing could restore the creativity. Fortunately, work beckoned. Assignments that were pitched long ago became due and I had to give in to the powerful pull of the kitchen. That intersection of need and want was right where I needed to be to get back to what I love. And now, I feel like I am reclaiming that bit of myself — and this bright and vibrant dish is part of that.

Making Cucumber, Carrot and Edamame Salad

Cucumber, Carrot and Edamame Salad is based on one of my very favorite salads, which I usually have over rice noodles. This one is a little heartier with the addition of edamame and a little more cucumber, and doesn’t necessarily need rice noodles to be loved. It marries so many wonderful things — cool cucumbers, sweet carrots, meaty edamame and a simple dressing of rice vinegar and oil.

And making it? It’s so easy. Yet Cucumber, Carrot and Edamame Salad feels special — it’s happiness, captured in a bowl.

Try this as a side dish with a flavorful chicken. Or use it in a pita sandwich with tender, warm, thinly sliced steak.

Or just eat Cucumber, Carrot and Edamame Salad straight from the bowl and enjoy every second. It’s perfect just like that too.

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Paige’s blondish-brownish hair swung below her knitted cap as she climbed the stairs to her school bus today, heading off to kindergarten. She sunk onto the first seat, sliding to the window and looking out at me with her big brown eyes. Immediately, her little hand rose  and started waving. I did the same, wearing a big smile.

As the school bus doors closed, I read her lips. “Bye, Mommy. I love you,” she said, and I wondered if she’d said it out loud — though I couldn’t hear it outside.

“I love you,” I responded, tears welling in my eyes despite my smile. As the bus drove out of sight, we continued waving until we could no longer see each other.

Then the tears fell. I wish they wouldn’t, but I’ve found it hard to control these emotions lately. It’s all so much. As I climbed into my SUV, my heart whispered the same silent prayer I’ve held every day since my kids returned to school last week — just let them be safe.

Everything has changed for us.

Our lives now have a big divider between the time before December 14, and the time after. This is more than just a change of schedules and school locations, though both have have big impacts on us. It’s a change of perception, security and how we behave. Before December 14, when the kids would head off to school, they would never glance back. And when I would wave to the bus, it would be to the bus driver because the kids would never look for me. Now, they both do every day. While I am grateful for these precious moments, I wish they didn’t have to come at such a steep and awful price.

Each day brings a new opportunity to move ahead and find our new normal. And each day we try our best to be successful at it. Some days, like today, are just harder than the others. But, we’ll be okay. I am sure of that.

On Health

In the days following that horrible, awful day, many in my town faced the same sleepless nights and disinterest in food. Then, slowly, we got a little better. Perhaps one night we’d sleep all the way through. And then the next day we’d feel hunger again. It all came slowly back, restoring our selves in the process.

As 2012 became 2013, many made resolutions or declared goals. It’s part of the forward motion, after all — and a New Year’s tradition. But for me at least, making progress on those resolutions and goals has been challenging.

We’re just over a week in and I have yet to make good on any of my health goals. I haven’t been to the gym. I haven’t found a food tracking program that works. And honestly, I couldn’t tell you if I weigh less now than last week because I haven’t checked. The last week has been a whole lot of nothing in terms of healthy improvements. But I committed to Eat. Live. Be. because I want to do these things — and I believe I can, even if I might be off to a slower start.

Be patient with me. It’s going to be a slow and long road ahead, but I will make progress — even if it’s just a little at a time. So this week, I will find the right food tracker for me and start using it. That I can commit to. And the rest? It will come. I am sure of that too.

On a Simple, Delicious Romaine Hearts Salad

One of our Eat. Live. Be. commitments is to share a recipe each week. This week, I’ve had salad on the brain, so this simple and delicious romaine hearts salad seemed a natural fit to share.

This Garlicky Romaine Hearts Salad with Bacon, Walnuts and Blue Cheese sounds fancy but is really pretty simple. Romaine hearts. Bacon. Lightly browned walnuts and edamame. Diced red pepper. Blue cheese. And it’s dressed with the simplest of mixes — a little garlic-infused olive oil and balsamic vinegar, along with salt and pepper.  But together, it becomes a heavenly creation that is both tasty and filling.

For it, I used Colavita Roasted Garlic Extra Virgin Olive Oil, which was sent to me a little over a month ago. This very flavorful oil is a great addition to salads but is also delicious drizzled on pasta or mixed into mashed potatoes. Just be warned — a little goes a long way. And if it’s too strong, cutting it with your favorite extra virgin olive oil can help (though I like it just the way it is).

Salads like this romaine hearts salad are comforting to me — they remind me of summer days, happiness and brightness. All good things. And couldn’t we all use some more good things in our lives?

For more Eat. Live. Be., be sure to check in with Patsy, Cate and Joanne too.

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Disclosure: Just so you know, I was provided with a sample of Colavita Roasted Garlic Extra Virgin Olive Oil to try. I wasn’t required to post about these or compensate for this post. All opinions are my own.

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Summer might have another month to go, but for us it’s sort of over. School starts this week, and that means a return to early mornings, structured days, packing school lunch and snacks and all that comes along with it. I’m going to miss the more relaxed days of summer … but I am also kind of excited too. Working at home is definitely a little easier during the school year.

This particular school year brings some changes too. The kids are headed to a new school. Paige is starting kindergarten. And we’ll be trying to bus it every day (I did a lot of driving over the last few years). With all this change, I have been thinking a lot about school lunches and snacks and easy dinners. Over the next few weeks, things will get pretty busy for us so having a cache of ideas really helps. And I suspect that if you have kids at home, you probably know exactly what I am talking about.

That’s what sparked the idea for Sarah’s Cucina Bella Goes Back to School. This week I will be sharing tips, new recipes and some pretty awesome giveaways so that we can all be ready for all the cooking and eating that comes with school days. Ready?

First up is a really fun twist on tuna salad. This fresh, quick and easy recipe is perfect for a speedy lunch — or packing in the lunch box.  And one of the best parts? It’s pretty wallet-friendly (and healthy!) too.

Canned tuna is a inexpensive protein that can be a good source of omega-3 fatty acids. Though it contains some mercury, it’s generally considered a safe and healthy food. The thing is though? I am not a big fan of tuna sandwiches — not the traditional tuna salad kind. But when prepared just right, I do enjoy tuna (like in Tuna Cakes, for instance). But what about as a quick and easy lunch? Switching up the ingredients, I have a new version of tuna salad that I love.

This Mediterranean Tuna Salad was inspired by my recipe for Greek Chicken Salad. This combines sweet bell peppers with cool cucumbers, salty feta, briny kalamata olives and of course tuna. Then it’s dressed with tangy lemon juice and olive oil. Finish it off with salt and pepper, and you are ready to go. It takes about 10 minutes to make, but you can totally make it in advance, if you prefer.

My kids — especially Will — enjoyed this. For Will, it will be a great lunch box option since it’s easy and filling. He really likesthe stronger flavors like feta and kalamata olives. If your kids do too, then this will probably be a favorite. To pack it up for school, make sure it’s in a tightly sealed container so the juices don’t escape. We like it with whole wheat crackers, but do make sure the crackers are stored safely away from the salad so they stay crispy. You could also serve this with pita bread (or even stuff it inside!).

And, hey, this is totally awesome for Mom’s lunch too.

Mediterranean Tuna Salad
serves 4

1 red bell pepper, finely diced
1 cucumber, peeled and finely diced
1/2 cup pitted kalamata olives, finely diced
1/2 cup crumbled feta cheese
1 can white tuna packed in water
juice of 1 lemon
2 tbsp olive oil
salt and pepper, to taste

Stir together the bell pepper, cucumber, kalamata olives, feta and tuna. Drizzle with lemon juice and olive oil. Season with salt and pepper, to taste. Stir well.

This can be stored in an airtight container for up to 4 days.

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With the risk of sounding a little tomato obsessed, there is a tomato salad that I just had to share with you. I’ve been making this constantly this summer — it’s my new go-to side dish. But you should also know that it’s crazy simple to make. So simple that I feel a little funny calling it a ‘recipe’ … but it’s also too good not to share. Sometimes it’s the simplest things that make the greatest impressions on us.

So … about the salad. It starts with a big, fresh heirloom tomato, sliced. Then I top that with quartered cherry tomatoes. Next comes the salty feta cheese crumbles, earthy olive oil and sweet balsamic vinegar. Finally, I finish it all over with a good sprinkle of salt and pepper. I

Next week …

There’s something fun coming up next week on Sarah’s Cucina Bella. I’m hosting a week-long event called Sarah’s Cucina Bella Goes Back to School. All week I will be sharing all-new kid-friendly recipes, school-related food tips for kids and plenty of ideas to make feeding your kids a little easier this fall. There will also be some pretty cool giveaways as well. I hope you will drop by to check it all out.

Note: If you are a subscriber, there’ll be more posts than usual coming through next week during the Sarah’s Cucina Bella Goes Back to School event.

Tomato Feta Summer Salad
serves 4

1 large heirloom tomato, sliced 1/4-inch thick
about 12 cherry tomatoes, quartered
2-3 heaping tablespoons feta cheese
2 tsp extra virgin olive oil
1-3 tsp good quality balsamic vinegar (thicker version preferred)
salt and pepper, to taste

Layer the tomatoes on a serving plate. Sprinkle with feta cheese and drizzle with olive oil and balsamic. Sprinkle with salt and pepper … serve.

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Whenever I am unsure of anything, I’m totally guilty of thinking about it a lot (read: overthink and analyze to death). And frankly, the past few years have given me a lot to think about. The good news? I can handle it better now. As I have gotten older, I have found solace in making lists — to-dos, pros and cons, etc. They let me work out whatever is bothering me, and find enough peace that I don’t lose sleep or drive myself bonkers. Totally a good thing. And all that list making has spilled into my worklife where I preemptively make lists about what needs to be done, when things are do, plans I have and such. Really, it’s made me a lot more organized.

Being organized (okay, my kitchen cabinets? not so organized … I mean in a more overall sense) has allowed me the mental space necessary to tap into the things I really like to do — writing, creating, sharing. And especially cooking for those I love. It’s also let me really see beyond what I enjoy to making things that my family will love. Like this Homemade Buttermilk Ranch Dressing. It’s pretty far from my first choice of dressing, but I wanted to make it because it’s something the kids and Shawn adore. I love to make people happy through my food.

Do you like ranch dressing? Whenever ranch dressing hits the table, the kids get wildly excited and ask for it. They like it on salad, steamed broccoli, baked potatoes, whatever …

Ranch dressing requires minimal time and effort, and the payoff is so worthwhile. But the key to making this is in the ingredients you use. You want to choose the best quality ingredients you can because the quality and flavor is key to this dressing’s success.

That’s why I got a little specific in the ingredients list, suggesting my favorites for this recipe. For instance, I like Hellmann’s Real Mayonnaise — the full fat kind. It has a mild flavor that lets the other ingredients really shine. (Yes, I am a Hellmann’s Real Foodie, but Hellmann’s has been in my fridge pretty much my whole life.). For the buttermilk, I love Kate’s Real Butter Milk which is made by the same folks who create my favorite butter — Kate’s Homemade Butter. It’s really the best buttermilk I have ever had, but if you have a different favorite, use that!

Making this couldn’t be easier.  You measure the ingredients, whisk it all together, pour into an airtight container, chill and use. Simple. Fresh. Yum. The kids and Shawn adored this dressing, so once fall comes around (when I keep buttermilk around regularly), this will be making frequent appearances at my table.

And here’s a fun way to use this ranch dressing — bread thinner pork chops with it. Even as someone who isn’t a fan of ranch, I love pork chops that are dredged in ranch and breadcrumbs and then grilled. When a relative made them for dinner recently, I was the total skeptic — but wow. Try it.

One last thing: I am totally in love with this OXO Salad Dressing Shaker. It has a great seal and is super easy to pour. Plus, the wide opening when you unscrew the top makes it so easy to pour homemade dressing inside to store it. OXO sent me this recently to try out and I was pleasantly surprised to find that it’s probably the best salad dressing container I have used. Although I love flask-style ones, they aren’t easy to get the dressing into and can be challenging to clean. This isn’t. And the fact that the BPA-free container is dishwasher safe? Totally a happy bonus that makes my life easier.

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Disclosure: I was not compensated for the writing of this post. However, I am an unpaid brand ambassador for Hellmann’s and also received this salad dressing container from Oxo in hopes I would write about it. But all opinions are my own.

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Warm breezes, the sound of waves crashing on the shore, laughter … these are the things our happy summer celebrations are made of. And they are fueled by summer dinners where the chicken is grilled, the corn is freshly peeled and steamed and the salads are chilled.

We had a bit of a celebration recently for a special boy’s birthday. Will was just three months old when I started Sarah’s Cucina Bella back in 2005. Three. Months. Old. He hadn’t tried solid foods, sat up on his own or even said a word yet. Now, he’s just turned seven.

I can’t believe I am mom to a seven-year-old. Wasn’t Will just that baby peering into the fridge in a onesie? Or that little guy heading to soccer for the first time? Or that little boy heading off to Kindergarten? He’s growing up. Will loves science and swimming. He plays soccer, runs track and is learning to ride a bike sans training wheels. And he’s a voracious reader who devours chapter books. And he loves good food.

For his birthday, he choose the menu. His request? Macaroni and cheese and make your own salads. I added grilled chicken, boneless beef ribs and this Tangy Cranberry Almond Coleslaw to the mix to round it out. He was thrilled and devoured a towing plate of food. Plus cake.

This recipe started with a little cabbage from my CSA, which I knew I wanted to prepare as freshly as I could. But I didn’t want a classic creamy-sweet version. Instead, I went for tang with just a hint of sweet. And I wanted simple. Fresh cabbage, red peppers, carrots, dried cranberries and almonds … these came together in a symphony of tastes and textures. While this does take some chopping, this recipe is definitely simple. The dressing is a mere three ingredients (plus salt and pepper).

Speaking of the dressing, I used Hellmann’s® Mayonnaise Dressing with Olive Oil in it. As you may remember, I am one of Hellmann’s Real Foodies so every so often they send me goodies to cook with and whatnot. Recently, that included a jar of the olive oil version of their classic mayo. This is something I’ve wanted to try for more than a year so I was psyched. And it was perfect for blending into this coleslaw dressing for a clean, tangy flavor with seasoned rice vinegar and dried dill.

This coleslaw was an overwhelming hit with no leftovers waiting the next morning.

Tangy Cranberry Almond Coleslaw
serves 8

1 small cabbage, finely shredded (about 4 cups)
1 cup shredded carrots
1 red pepper, finely chopped
1/2 cup dried cranberries
1/2 cup sliced almonds
1/2 cup Hellmann’s® Mayonnaise Dressing with Olive Oil
1/4 cup seasoned rice vinegar
1/8 tsp dried dill
salt and pepper, to taste

In a large mixing bowl, stir together the cabbage, carrots, red pepper, dried cranberries and almonds.

In a small bowl, whisk together the mayo, rice vinegar, dill, salt and pepper. Pour over the cabbage mixture and toss to coat.

Cover and chill for at least two hours, allowing the cabbage to soften and wilt. Stir again. Serve.

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Disclosure: Although I am a Hellmann’s Real Foodie, I wasn’t compensated for this post. However they did provide me with the mayo and a gift card for groceries that helped finance the creation of this recipe.

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If I had to laid blame for my recent obsession with grains, it would lay firmly on the shoulders of the dear Joanne of Eats Well with Others. After several potlucks at the Sweetnicks house, she’s opened my eyes to whole grains. Before trying her salads and side dishes, I’d only delved into the land of couscous and quinoa, but hadn’t dug deeper to discover the possibilities. But since then, I totally took it and ran with it.

And since I am laying blame, it’s all her fault I recently returned from Whole Foods a little poorer after stocking up on grains like farro, wheat berries and so much more. But then, this is totally a good kind of blame, since Joanne’s influence has led me to these wonderfully health and tasty bits of goodness. So, laying blame here is kind of like a sideways thank you.

Just go with it.

Farro is a new-to-me grain that I’ve heard about on various blogs over the last year or so. But I only recently decided to try it – was surprised that it takes about an hour to get light and fluffy. That’s longer than I usually spend on things in the kitchen. Farro, which is sometimes called ‘emmer,’ is a form of wheat that’s been gaining in popularity in recent years. In my research, I also discovered that July’s grain of the month — as designated by the Whole Grains Council – is wheat (yes, that includes farro) — score one for the grain nube. Anyway, back to the farro. Once it’s cooked, it’s perfect for hot or cold applications. Just make sure you season it well. Farro doesn’t have much of its own taste, which is great since it can be adapted into so many dishes as a result.

Originally when I started making farro, it was to make a recipe on the July/August issue of Food Network Magazine. But almost immediately, I found myself deviating from the recipe in terms of ingredients, method and flavoring. So this recipe bears little resemblance to that recipe, though it was totally inspired by it. See, the Food Network one involved a lot more cooking and prep work. But I wanted to go simpler with sweet, just steamed corn, raw tomatoes and basil, flavored with lemon and olive oil.

The result was a refreshing summery salad that is perfect for summer picnics, barbecues or weekend dinners. Make it ahead if you don’t have time for the long farro cooking period. The lemony dressing is a cool, citrusy treat that brings all the flavors together in a neat package. This salad? Super good. There were virtually no leftovers after dinner – and the little portion that was still in the fridge the next day was gobbled up before I could even get to it.

That speaks volumes, right?

So, yes, I will be making this again. And yes, everyone loved this one. The farro reminds me of a less nutty brown rice — and I absolutely adore it.

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