sharing a meal together: may


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.


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.

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.

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!


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!

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!