We have a plethora of fresh dill from our CSA box (not to mention more that neighbors have given to us). I have previously frozen oregano and thyme with wonderful results, and I am so excited to have a freezer bag of dill to use when the cold months arrive.
Dill is one of my favorite herbs (maybe my absolute favorite herb) and can be used in so many dishes. I am a big fan of using dill on my roasted salmon and chicken dishes year round. Check out this salmon recipe and this roasted chicken recipe for some great ideas.
Wondering how to easily freeze your leftover dill? Simply rinse the bunch well, shake it out, and place on a cookie sheet. Flash freeze it, then transfer to a gallon ziplock baggie or other freezer safe container. When you want to use it later this year, simply snip off a piece and throw it in your dish. Easy!
I recently wrote a piece for Your Teen Magazine making the case for why every teen should know how to cook. If you have been following me for any length of time you will probably know that I enjoy cooking immensely, and I feel very comfortable in the kitchen.
This wasn’t always the case. As I write in the article, I grew up not knowing how to cook, and I went away to college having not even the most basic of skills. I think knowing how to perform the most common “adult” tasks such as cooking, cleaning, and laundry are essential for every teenager. I went to college not knowing how to do any of those things, which looking back seems unbelievable.
I believe that one of the main goals in raising a child is to help them become productive adults who can get along well in the world. This means having good social skills, being able to have a conversation with an adult, and knowing how to shake hands. In my opinion it also means knowing things like how to make an entire meal from scratch, how to chop and dice using the appropriate chef’s knives, and how to make cooking calculations in your head (ie: four tablespoons = 1/4 cup).
Teaching your kids how to cook can be messy and frustrating. My daughter has been in the kitchen with me since she was a baby. There has been a lot of spilling and mistakes over the years, and moments when I would just rather do it myself. But just this past weekend she made a healthy banana blueberry bread from scratch that turned out beautifully. It made me realize it was all worthwhile.
These “soft skills” are just as essential in building a capable adult as all the other skills we want our kids to have. It gives them confidence, allowing them to begin their young adult lives with a head start.
I’m curious: what was your experience growing up. Did you leave for college or other post-high school adventure knowing essential “adult” skills? If so, how did it help you in other aspects of your life? Is there anything you wished you had done differently with your own kids? Comment below!
This summer I am in a CSA share with my good friend Shawn. In case you didn’t know, CSA is short for Community Supported Agriculture. You buy a seasonal “share” from a local farm and each week you receive a box of produce (or cheese or whatever that farm specializes in). If you want to learn more and find a farm near you, click here. Anyway, we both have families of three so our boxes get split up very evenly and it’s a nice way to try new fruits and veggies. For instance, in yesterday’s box there were a smattering of gooseberries, which I had never tried. That was fun.
Also in yesterday’s box were the most gigantic scallions (also known as green onions) I have ever seen. One of these scallions probably equals four or five store-bought scallions. I got very excited because I adore green onions in any format. In fact, when I was a child, my grandma used to serve them raw on her veggie plate at her annual backyard BBQ and I would gladly gobble them up. I pity the fool who smelled my breath after that.
Onions are a powerful source of antioxidants and are part of the Allium family (along with garlic). They are rich in anti-cancer compounds called phenols and flavanoids. They are also rich in alliinase which is believed to be heart protective. They are anti-inflammatory and overall a very healthy food to add to your regular diet.
I got a little overwhelmed with the size and quantity of the scallions yesterday so I asked on my Cultivate Wellness Facebook page for cooking ideas and got some great ones. I thought that I would compile and share some of them here so you, too, can be empowered in your scallion cooking journey.
Maria says “My favorite way to cook green onions is in a cast iron skillet with olive oil, salt and lemon pepper! I do it on a medium/high ( depending on your stove) you want the onions to break down and get a little char! It’s about a 10 min cooking time.”
Lara suggested adding them to a batch of cold Potato Leek Soup (I can get on board with that! Plus we got potatoes in our box this week, too).
Allison wrote that she was using her CSA scallions to make a Minty Orzo Salad with Grilled Beef. That recipe isn’t available online but here’s one that looks ah-mazing.
Sally used her giant scallions to make Crab Cakes. I do love a crab cake.
Molly likes to make Smitten Kitchen’s Spicy Green Onion Slaw recipe, which looks absolutely delicious. I love a slaw in any form.
How fun that so many people participate in a CSA?! At least a couple of the readers who chimed in with ideas got their giant scallions this week too. I love that.
If you have a favorite scallion/green onion recipe, please leave it in the comments! Happy cooking!
We’re in it, people. It’s cold and flu season and everywhere you go someone has a cough, the sniffles, a sore throat, or worse. How do we keep ourselves healthy and energetic all season long? One approach is through our food choices. Excess sugar, processed carbs and too much alcohol will suppress our body’s ability to fight off infection (which is a shame because aren’t the holidays MOSTLY ABOUT SUGAR, CARBS AND COCKTAILS?!?!). I’m not advocating giving up your favorite holiday treats, because part of what keeps us healthy is not being stressed out. Also spending time enjoying ourselves with people we love is pretty high up on the list for immune-boosting activities, and if we are hyper focused on every little thing we put in our mouths, we will ruin it for ourselves and those around us.
However, what I would like to encourage is making the majority of your food choices healthy ones. So, when you are cooking/eating at home, which should be most of the time, make those meals impactful. Start every day with a healthy breakfast because it helps keep the rest of the day on track (click here, here, here or here for great breakfast choices). For lunch, choose something like a big salad with good quality proteins like chicken and chickpeas, and choose olive oil and vinegar dressing. Or, make a huge batch of soup on Sunday and eat it all week long. I love the hearty lentil soup I make all winter.
You want high quality protein, you want good sources of fiber and fat (the good kind, like olive oil, those found in nuts, coconut oil, and organic and grass fed meats). And pile on the vegetables and fruits. The more antioxidants you eat the better. They will reduce inflammation which will help fight off cold and flu bugs. They also contain natural antiviral and antibacterial agents.
Check out this recipe for Carrot Ginger Turmeric soup. Carrots are very high in vitamin A which is essential for a healthy immune system. Ginger and turmeric contain powerful anti-inflammatory and antioxidant compounds. It’s warming and soothing for the coldest days and will keep you nourished.
Stay tuned for more immune boosting recipes and information!
*If you don’t like coconut oil or are allergic, feel free to sub with olive oil.
I am blessed to have the most fabulous neighbors. When we moved in almost seven years ago, my immediate next door and kitty-corner neighbors welcomed us with enthusiasm. Since then our families have played together, eaten together, traveled together and spent Christmas Eve together.
However, we are a busy bunch, and it can be difficult to find time when we can all come together. Between high stress jobs, kids’ activities, and family commitments, weeks and sometimes a month or two can go by before we can see one another. For a couple of years we’ve been talking about the concept of the Crappy Dinner Party, wherein everyone pitches in whatever they have in their fridge (no shopping allowed!) and the host family does no cleaning, no fussing and no elaborate anything. The point is to allow us to spend time with one another without stress. I’m happy to say that this Sunday my family hosted the InauguralCrappy Dinner Party. I made some vegetarian tostadas from a meal kit service that I was planning on making anyway. Catherine brought turkey taco fixings that she was making for her family that night regardless and some drinks for the kids. Tom brought gin (because, COCKTAILS) and grapes and veggies. I threw some buttered noodles in there for the kids. We cut up a watermelon. I didn’t even wipe up the crumbs from the dinner table from the previous night BECAUSE CRAPPY DINNER PARTY RULES ARE NOT TO BE BROKEN. We used paper plates (that we composted, please don’t yell!) and it was probably the most relaxed dinner party I’ve ever had in my life. And this was with 6 kids and 5 adults!
Some integral people in my friend zone were missing, as I threw the dinner idea together somewhat last minute. Deanna had to work (so she sent her husband and kids), Shawn and family had plans, and Erika (a new friend to me but a dear friend to my friends so obviously she’s on the list!) couldn’t come, but here’s the thing: now that we’ve started this it’s going to happen more frequently. Once you release the pressure of cleaning and putting together an elaborate spread, it becomes a joy and not a burden. Catherine has already planned the next one at her house.
How do you host your own Crappy Dinner Party? Let me summarize the rules for you:
DON’T CLEAN YOUR HOUSE. Move some piles if they get in the way of eating but otherwise hands off.
NO GROCERY SHOPPING. Make what you have, even if it’s beans and rice.
EVERYONE BRINGS SOMETHING THEY CAN CONTRIBUTE. Even especially if it’s gin.
REPEAT again and again because it’s fun and you realize your friends just want to see each other, even if the house is messy.
Do you have your own Crappy Dinner Party rules? Let me hear them!
I am back in the kitchen this week and it feels great. I usually cook less in summer because our schedules are so weird and unstructured. Also because it’s Minnesota Minnesnowta and when the weather is warm we tend to want to be outside all. The. Time. I’d much rather be drinking a rosé and watching my daughter splash around at the pool with friends than be home in the kitchen. You know?
But this week I felt a pull to the kitchen, and so I went. Luckily we had one day that experienced torrential downpours so I had nothing but inside time to spare. My generous and kind friend Shawn gave me her CSA box when she went out of town and her loss was definitely my gain. It was full of tomatoes that were so sweet we couldn’t help but eat the entire amount in a day. Aren’t these beautiful?
The box also contained two heads of kale, which I added to that night’s pasta primavera.
Then there were many cucumbers. So many cucumbers. And dill. So obviously I made refrigerator pickles. Super easy and totally delicious, anyone could make these including a child just learning to cook. Here’s the recipe:
3 1/2 cups water
1 1/4 cups white vinegar
1 tablespoon sugar
1 tablespoon sea salt
4 cups cucumber slices
2-4 cloves garlic, smashed
Handful of fresh dill (add or subtract your amount depending on how much you love dill)
OPTIONAL: A pinch of red pepper flakes for spice
Stir the water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil. Remove pan from heat and cool completely.
Combine cucumber slices, smashed garlic cloves, and fresh dill in a large glass or plastic container. Pour the cooled vinegar mixture over cucumbers. Seal container and refrigerate for at least 3 days.
Look at this!
I’m going to experiment with spicy squash pickles next, because of course the CSA box came with squash. And I really don’t like squash, but I love pickles, so maybe this just might work.
Happy Wednesday. It’s a short week! For that let’s celebrate. Surely all the kids are back in school and this week is probably hectic for many. Here’s some good information and a quick recipe to get you through to Friday.
I’ve always believed that if more people got in the kitchen and cooked meals for themselves and their families, they would be healthier overall. An acquaintance once lamented that she felt like there were so many nutrition rules that it felt impossible to feed herself and her daughter “the right way”, so she gives up and resorts to takeout. I say that the nutrition and wellness community has failed her if that’s what she (and likely so many others) feel. The truth is, a jar of decent quality pasta sauce and a box of whole wheat noodles with a bagged salad on the side is vastly healthier than a drive-thru burger and fries. So, if that’s where you are starting, that’s ok. Trust me, you will progressively become more confident in your cooking and before you know it you will have a repertoire of healthy and delicious meals that don’t feel overwhelming to make on a weeknight. I loved Dara Moskowitz Grumdahl’s take on this in her article “The Cure Is in the Kitchen” in Experience Life’s recent issue. Take a look.
Speaking of making things easier in the kitchen, one approach that I’ve always practiced is to make extra for the freezer or fridge. When making soup, I often double the recipe and fill up Ziploc gallon bags with the excess. Lay them flat in the freezer for easy stacking. On busy nights just pull out a bag and reheat. Sides like roasted veggies are delicious warmed up or cold from the fridge all week long. In fact, I just bought another rimmed roasting sheet on Monday so I can easily make even more. After this hectic week of back-to-school and houseguest coming on Friday, I will also start using my weekends or Mondays to make a big batch of quinoa or other healthy salad that I can eat throughout the week for lunch.
And finally, here’s a simple and delicious looking recipe for your next Meatless Monday or whenever you want to load up on veggies. These Vegan Thai Curry Vegetables look fantastic for a cool fall day, and the gentle spice should be well tolerated by all in your house. I would serve them over brown rice and fruit on the side and call it a day. In fact, it’s what’s for dinner tonight.
That’s it for this week. I hope you enjoyed reading. As always, please pass it along, post it to your pages, and subscribe if you did! And I would love to hear what you think in the comments.