sharing a meal together: may

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hi there! lesley here, today i am sharing a fun snack idea for you and your little ones. asparagus is actually the perfect finger food, even toddlers will love dipping them. this yummy yogurt-herb dip is slightly adapted from at the farmers market with kids. i love this book because it breaks down what kids can help with in each recipe and is also loaded with facts about choosing, storing, and different varieties of vegetables.

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asparagus spears with yogurt-herb dip
from at the farmers market with kids
serves 4
You will need:

– ice cubes
– 1 lb asparagus
– 1/2 cup greek yogurt
– 1 teaspoon rosemary (i substituted rosemary for chives)
– 1 teaspoon flat parsley
– 1/4 teaspoon salt
– juice from half a lemon

start by preparing the asparagus. this is a fun step to do with kids. after washing the spears have them snap the ends off. asparagus have a natural breaking point and snap right off. in the meantime, get a pot of water boiling and fill a bowl with ice.
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boil for 3-4 minutes, until the asparagus turns bright green. rinse and then place in a large bowl filled with ice for about 10 minutes.
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for the yogurt dip: in a small bowl scoop out a 1/2 cup of yogurt. chop fresh herbs and mix in. add salt and lemon and combine. you could also add a clove of minced garlic. yum!

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simple + fresh and perfect for this time of year. the greek yogurt adds a great dose of protein too. kids will love helping stir the dip and then eat up their hard work. enjoy!
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sharing a meal together: april

hi there lesley here, so excited to share with you this amazing soup recipe from a fabulous cookbook carried at seed factory: easy 30 minute meals. i am always looking for new recipes for dinner that a.) are quick and easy to prepare and b.)  made from whole foods. i am kind of obsessed with sweet potatoes so I thought this sweet potato & coconut soup sounded amazing. the thai pesto portion just sealed the deal. pesto. yum. to make this recipe super quick, i personally would recommend making the pesto in advance. it’s so great you may want to double the recipe.

sweet potato & coconut soup with thai pesto
from easy 30 minute meals
for the soup:

– 1 T light olive oil (coconut oil would also be perfect)
– 1 large sweet potato cubed (be as uniformed as possible to ensure even cooking)
– 1 red onion, chopped
– 1 T thai red curry paste
– 2 cups vegetable stock
– 2 cups coconut milk

to make the soup add sweet potato. oil, and onion to a heavy bottomed pot (i used a dutch oven). place lid partially over the pot and stir frequently on medium heat. make sure to keep a close eye (i burned the first batch! learn from my mistakes :)).when the potatoes barely start to brown, stir in curry paste until fragrant. lastly add vegetable stock and coconut milk and increase heat to bring to a boil. you can then transfer to blender or use my preferred method: immersion blender.

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for the thai pesto:

– 2/3 cup lightly toasted peanuts
– 2 cloves garlic, chopped
– 2 t fresh ginger, finely grated
– 1 small bunch cilantro
– 1 large handful of fresh mint leaves
– 1 large handful of fresh basil leaves
– 2 T thai fish sauce of soy sauce
– 2 T freshly squeezed lime
– 1 t coconut palm sugar (or light brown sugar)

toast peanuts at 350 for 7-8 minutes. combine all ingredients in a blender, scraping the sides as you go.

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serve warm with heaping scoops of pesto stirred in. so. good. this is a really light soup, perfect for warmer evenings. you could also make this soup and freeze it. come to think of it, this would also make a great dish for new parents. enjoy!


sharing a meal together: march

IMG_1943hi everyone! lesley here. i am thrilled to be sharing my first recipe with you guys today. i’ve had a love affair with seed factory since i was pregnant with my oldest daughter, matilda. i then went on to work at both sprout and seed factory and i now have the pleasure of being a contributor to this lovely blog. thank you for having me! today i am sharing a recipe from at the farmers’ market with kids. i adapted the recipe only slightly to make it gluten-free. i’ll also include the original ingredients in parenthesis.

strawberry corn muffins
makes one dozen
you will need:

– 1 cup strawberries, stemmed, hulled, and sliced
– 1 cup + 1 T pamela’s gluten-free baking mix (or 1 cup all purpose flour, 1/2 t salt, 1 T baking powder)
– 1/2 cup coconut palm sugar (or granulated), plus 1 T for topping
– 2 eggs
– 1 1/4 cup buttermilk
– 2 T melted butter

step one: preheat oven to 350 and line 12 standard muffin cups with paper liners.IMG_1879step two: slice strawberries.
IMG_1906step three: in a medium bowl, combine dry ingredients. stir to mix.
IMG_1882step four: in a large bowl mix together eggs and buttermilk.
IMG_1887 IMG_1890step six: gently fold in the flour mixture one third at a time, careful not to overmix. gently fold in melted butter and strawberries. IMG_1894step seven: fill lined muffin cups to 1/2 in from top and sprinkle remaining sugar. IMG_1903bake for 20-25 minutes until a toothpick inserted in the center comes out clean. cool on wire rack for 10 min.
IMG_1927 IMG_1930 IMG_1946kids will love to help make these. you can have them rinse the strawberries (and slice them when they get a little bit older), place the liners in the muffin tin, measure the ingredients and mix the batter, and spoon the mixture into the muffin cups.IMG_1966

 

so happy to have lesley and her crew here – we are going to try these for sunday breakfast this weekend.

it doesn’t hurt that strawberries are so sweet & tart right now and showing up at the local farmer’s markets.

ps.  we hear the freedom farmer’s market at the carter center is a fun one on saturday mornings!