Food and all our stuff

Our Christmas dinner....

Many of us sat together as families and extended families these last few weeks around food. I of course deeply believe that it is around meals and food that so much of life's magic occurs. When you think about the memories that stick with you, they are so often connected to food in one way or another.

Memories as we all know, can cut both ways. For one of my very good friends, cooking reminds her of her mother who passed away 6 years ago. Her memories are both beautiful and painful as it was her mom who carried the recipes, traditions and passion for cooking. Those passions were not passed down and now only live in the memories. My friend and I are working to bring those passions and skills back and have uncovered so many emotions along the way.

Every meal is a chance to connect and learn more about those you share your life with. Sometimes those meals and learning's are filled with dysfunction and discomfort, but it's still connection and learning. Sometimes they are filled with traditions and ritual. If those traditions aren't passed down from generation to generation they can so easily get lost forever. Families need those traditions and rituals and connections now more than ever with so many distractions, stresses, and commitments swirling around.

I hope you took a moment through the holidays to appreciate all that those memories bring - even those that may be filled with pain. I am grateful for the time we spent together around meals these last few weeks - mostly because I was able to observe other people's rituals and traditions and to appreciate the rarity of them from a distance. If you aren't sharing, learning, and creating your own traditions through meals and food take the time this year to move in that direction in some way.

Here are some of my husbands side of the families traditions we shared this holiday season (still learning how to make them!)

Choppino and Crab

Canolli's

This week's seasonal offerings are mixed greens or lettuce, spinach, dill, parsley, carrots, chard, apples, tangerine,avocado,and oranges.

Sunday

Cheesy Meatballs and Pasta *kids love this

You don't need to make a double batch, you'll have extras you can freeze or save for later. Two meals in one!

Uses: parsley

Monday

Monday's are tough, I'm going to throw us a little cocktail party...

Ginger Red-Wine Spritzers (my favorite new drink - we tried it over the holiday) for the Big People and Flavored Soda water for the kids.

Spinach Pizza Rolls - use your fresh spinach here instead of frozen. Just put it into some coiling water for a few quick minutes until it gets limp. Then put in a big bowl of ice water (blanching). Then drain and cut up.

Uses: spinach

Tuesday

Lemon and Dill pasta Salad
1 pound bow tie pasta
Grated peel and juice of 1 lemon
1/3 cup plus 2 tablespoons extra-virgin olive oil
Salt and pepper
1 red bell pepper, finely chopped
2 cups torn arugula or spinach
4 hard-boiled eggs, chopped
1/2 cup shaved Parmesan cheese
1/2 cup pine nuts, toasted
1/2 cup chopped fresh dill

In a large pot of boiling, salted water, cook the pasta until al dente. Drain and rinse under cold water. Meanwhile, in a bowl, combine the lemon peel, lemon juice and olive oil; season with salt and pepper. In a large bowl, mix together the pasta, bell pepper, arugula, eggs, Parmesan, pine nuts and dill. Add the lemon dressing and toss.

 

Uses; Dill, spinach

 

Wednesday

 

Leftovers

 

Thursday

 

Chard with Scallions, Parsley and Dill

Bunch of chard, stems removed. leaves blanched (see above re: spinach for how to blanche)

2 1/2 tablespoons olive oil

2 bunches scallions, including 2 inches of greens

3 tablespoons parsley

3 tablespoons chopped dill

salt and pepper

 

Coarsely chop the blanched chard. warm olive oil in a wide skillet over medium heat, then add the scallions and herbs. Cook gently until wilted and fragrant then add the chard and continue cooking until heated through. season with salt and pepper and serve with cous cous or quinoa.

 

Uses; Chard, parsley and dill

 

I'm craving berries (summer nostalgia...) so I'm going to serve this with a simple berry salad dusted with a 1/2 teaspoon of sugar.

 

Friday

Off or pizza night

 

Saturday

Pasta salad for lunch

Whole wheat rotini pasta

Bite sized chopped carrots, broccoli, tomatoes, cheese and creamy Italian dressing (I use store bought for this) Sometimes I add salami or other veggies I have around. Mix together while pasta is still warm and serve cold or warm. It gets better after it sits for awhile.

 

Uses; carrots