Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

Food and Life and Summertime

Isn't it interesting how food can evoke such vivid memories? The taste, the color, the smell, the texture; it all brings us back to particular places and specific times in our lives. For me, summertime ushers in especially intense memories as seasonal fruits and vegetables take me back to my childhood growing up in the green, green forests of the East Coast, surrounded by my Mom's gardens and enjoying homegrown fruits and vegetables every day.

Vermont, Summer 2011Vermont, Summer 2011Vermont, Summer 2011

It's something as simple as the smell of rosemary that reminds me of the red skinned potato salad we would get from the small grocer down the street from our house, or corn on the cob that remind me of my Mom and Dad, sitting on the steps shucking corn- the silky fibers and rough, snappy green husks going everywhere. It's the snap of the green beans into the colander, the smell of red, ripe tomatoes on the vine, or even Ball Park franks, Heinz ketchup and Gulden's spicy mustard that remind me of nightly barbeques in our backyard.

Summer is a lot of things, but to me it's always that first trip up to Carvel, gelatis from Rita's, or the ice cream truck at the park. It's the way orange and cream anything instantly transports me to the boardwalk, seagulls squawking and swooping in the distance, the ocean sounds mixing with laughing children, the smell of sunscreen and salt hanging in the air, all while enjoying a special treat- an orange and cream ice cream cone from Kohr's. The beach will always remind me of Gouda cheese and crackers, peanut butter and jelly on wheat bread, and how amazing crisp green grapes can taste under a big umbrella, on a brightly-colored towel. Summertime is slurpees from 7-11, sub sandwiches from Wawa, and berries. Always berries, every summer, and the first ripe raspberries of the season will always evoke memories of eating them by the handful out of my parents' refrigerator.

New Jersey Shore, Summer 2011

kohl's orange and cream- a boardwalk tradition!

And so I think a lot about what we feed Henry and the experiences we give him through food. I look forward to having our own big garden he can help me plant and maintain. I am excited to shuck corn with him, pick our own berries from the bush in our backyard, and to enjoy experiences from the things we prepare and eat every single day, be it making homemade pizza in the kitchen, barbequing tofu kebabs out back, or taking a family trip up to Dairy Queen when the temperatures start to rise. Being a parent is great for a million reasons, but one of my favorites in the ability to make your child's environment as beautiful and magical as possible, in so many different ways. For me, summertime has always been a time full of adventure and enjoyment, filled with sweet treats and healthy, whole foods. And so I look forward to giving our boy as many of those ice cream-cone and fresh fruit-filled summers as I can, making memories from the simple, everyday things that somehow turn special in the shine of the summer sun.

Kiddo/Adult Recipe: Veggie Baked Ziti

This week I'm sharing with you a "Hawthorne girl" tradition- a dish that is always present during holidays and the dish that stands for the vegetarian substitute for Hank on any given Sunday at my Mom's. "Oh, we're having steak? Don't worry, we have a ziti in the oven."

Over the past eight years I've inched away from being vegan, Hank has remained vegetarian, and my Mom and sister have gone that route also, with all of them dabbling in long stints of veganism. So these days it's really just my Dad, brother-in-law, Grandma and myself who will eat any meat during dinner. Because of that my Mom always has a meat-free item available, and many times you can count on it being some variation of ziti. Luckily Henry loves it too, so it's been a quick all-in-one dinner idea for us that doesn't take long to prepare at all.

The best part about this dish is that it is completely open for interpretation, much like my quiche recipe- and it's VERY easy to make...and easy to hide veggies in it too, for your picky eaters. 

What you'll need:

*I don't really use exact measurements when I cook a recipe from memory so hopefully this still makes sense.

1 box/bag of penne pasta
1 jar of tomato sauce
2 lb. container of ricotta cheese
mozzarella cheese
veggies of your choice - I used frozen spinach, peppers, and broccoli
oregano/basil for seasoning

Baked Ziti Recipe

Directions:

1. Preheat your over to 350. Boil your pasta in a large pot. While your pasta is cooking, spread a thin layer of ricotta cheese on the bottom of your ziti tray or pan. Add a nice dollop of tomato sauce on top and mix it up a little. This will be your bottom layer.

Baked Ziti Recipe

2. Cut up all veggies. You can add them to your ziti raw like we did, or sautee them beforehand with some olive oil. I prefer a little crunch so I just throw them in there raw. You can also add frozen veggies straight into the ziti, like I did with the frozen spinach.

Baked Ziti Recipe

3. Get your pasta off the stove, drain, and get ready to LAYER!


Baked Ziti Recipe

4. There isn't a wrong way to do this, as long as you make sure to have a bottom ricotta/sauce layer and at least two layers of noodles. First add a layer of noodles on top of the bottom cheese/sauce layer. Then add some more sauce, top with some veggies, and then some mozzarella cheese. Then add more noodles, some ricotta cheese and tomato sauce, more veggies, and mozzarella cheese again. If you have room and want to go for a third layer, do it! The more layers, the more delicious it is, but just be sure to end with a layer of mozzarella and sprinkle some basil and oregano on top.

Baked Ziti RecipeBaked Ziti RecipeBaked Ziti RecipeBaked Ziti Recipe

5. Pop your layered beauty into the oven and cook for about 45 minutes at 350 degree, or until you see the insides beginning to bubble up. I love the cheese on the top to get a little brown, but if you're not into that sort of thing feel free to cover with tin foil for the first 30 minutes and remove it towards the end.

Baked Ziti Recipe

6. Enjoy! And on a side note, this ziti tastes even better heated up the next day! We actually make a big tray sometimes and enjoy it throughout the week.

Baked Ziti Recipe

Meet my favorite homemade salad dressing!


I love salads, and there is no better time for a fresh, crisp salad than summertime. My typical go-to dressing is balsamic vinegar, but on a recent trip to my Mom's house she turned me onto the BEST dressing I've ever tried. And the most wonderful part? It's virtually calorie-free, yet tastes rich and delicious...annnnd, you can make it at home.
All you need?
  • 1 delicious salad in a container with a top (my personal favorite: spring greens, tomatoes, cucumbers, bell peppers, avocados, and slivered almonds!)
  • jalapeño mustard
  • balsamic vinegar
  • a little container to mix your dressing in

And all you do?
  • Make that salad!
  • Take the little container and add in a generous dollop of jalapeño mustard (about as much 'dressing' as you think you'd want).
  • Add some balsamic vinegar to the mustard, put the top on...
  • and SHAKE IT GIRL!

Finally, add your totally delicious salad dressing to your salad, put the top on that container and give it a few good shakes to disperse the dressing.


I can't wait to hear what you guys think- I bet you'll love it! Let me know! :) And happy salad-ing!

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