Mom’s lunch is usually leftovers from dinner, my husband never tires of turkey sandwiches, but the kids can be a little trickier. I have to say, I use my panini press a lot, I mean a lot, almost every day.
The Sungrown Kid Series Episode 3–Lunch
Eggplant Panini
The greatest way to eat healthy homemade food night after night is to utilize your freezer. I got my first deep freezer as an early Christmas gift and I’m pretty excited:) Whenever I make a large pot of spaghetti, I
A Brunch Menu
Mother’s Day and Father’s Day are coming up and I’m finally getting our last year’s meal posted, but this is a great menu for any special occasion served before noon. I have hosted many brunches over the years, many together
Roasted Acorn Squash Soup
More snow, more soup. This soup is only a few ingredients, healthy, delicious and your blender does all the work. Soup and sandwich night is always a favorite at our house, we had BLT’s tonight. When daddy and toddler both
Potato Corn Chowder
Corn chowder is a bit of a catch22…fresh sweet corn is of course best in the summer, but who eats soup in the summer? Save it for a chilly rainy summer day or freeze that perfect corn on the cob
Veggie Beef Chili
The four day New Year’s weekend has come to a close and sadly another holiday isn’t coming for awhile, but, winter isn’t so bad, at least not yet. I made chili this weekend, the base of the recipe coming from
Quick Asparagus Soup with Truffle Oil
Today was our first beautiful winter day. We are in that wonderful week between Christmas and New Year’s, where the people who are working aren’t really working too hard and finally we got some snow. After 15 minutes of bundling
Garden Greens with Roasted Potatoes and Warm Bacon Vinaigrette
I’ve heard our grandparents generation would never waste bacon fat, they would save it in a jar and use it like we use olive oil. I may start doing this myself; I don’t think fat in general is as bad
The Summer Lunch
If its not last night’s leftovers, this is often my lunch in the summer. No recipe follows…its fresh and light and can be different every day. Fruits drizzled with honey, vegetables, cheese, some kind of meat-salami, prosciutto, or smoked salmon-bread,
Spring Green Salad with Asparagus, Quinoa, and Goat Cheese
Salad is a great lunch (or even dinner) in the spring and summer. Asparagus is in season and the quinoa and eggs make it plenty filling. I serve it with goat cheese, crusty bread and a simple vinaigrette. Bacon, cherry