(What's Jane packing?)
Ideas for four superman or superwoman lunches-to-go utilizing family dinner leftovers.
(Steve throws a curve ball)
Buckwheat (soba) noodles, sesame seeds and fresh vegetables are tossed with a strong sesame dressing. To make the meal complete add grilled steak strips or fried tofu.
(Steve loses by a nose)
Clear instructions for this useful cooking technique for broccoli, cauliflower and carrots.
(Steve lives long and prospers)
(Will Phil and Jane ever do something?)
Holy toledo what's going in the lunchbox today? Forgot to shop for dinner? No problem. These are speedy to make, yummy going down.
(See Jane run)
Amazingly easy, crazy delicious and easy-to-pack (unless you're carrying the whole machine). Fresh dates, orange zest and toasted pecans do the trick.
(Cookus Interruptus goes to school)
Cynthia designed the curriculum for these 8-hour workshops for school food service workers as part of a national grant (CPPW - Communities Putting Prevention to Work).
(Mothering skills have eluded Jane)
Wild rice, local seasonal greens, fennel and red cabbage melded with a clean lemon olive oil dressing makes this a northwest favorite.
(Ward seeks love connection)
Make your Mondays (or any day) meatless by whipping up this vegetarian delight. There are some secrets to getting them right (psst...watch the video).
(Phil moves Jane.)
Need an easy, unique appetizer? This blend works well as a party dip for crackers and vegetables or use it as a sandwich spread with whole wheat toast with lettuce, tomato and mayonnaise - throw on some pickled red onions or caramelized onions to make it scrumptious.
(For whom the bell tolls)
Those tiny French lentils become majestic when joined by sage, scallion and currants sauteed in butter then drizzled with Queen Balsamic.
(Jane blows Grandpa's cover)
Tempeh is a magnificent fermented whole food. Excellent protein source for vegetarians and vegans. Here's how to make it sing - a quick fry in coconut oil.
(Fatima strikes the wrong chord)
Hummus made with freshly cooked garbanzos, lemon, garlic and tahini makes a handy staple for appetizers, sandwiches and more. Just ask Jane.
(Steve strains the relationship)
Cook nutrient-dense quinoa until it's light and fluffy, dress it with lemon juice and olive oil and then add these Mediterranean treasures: fresh mint and parsley, toasted pine nuts, feta cheese.
For a scrumptious post play snack
This is real food you should pack
When feeding your body, aim for the stars:
Peanut Butter Cranberry Zoom Zoom Bars
(Joaquin doesn't pick on goldfish)
Learn simple strategies for shifting picky eaters while Cynthia makes a please-everyone Tomato Basil Soup.
(Ward's no Einstein)
Molasses and honey and cinnamon and nutmeg and butter made into muffins entice some love bites from your family. Pack them in the lunchbox, serve them for breakfast.
(Steve gets deep)
Find out how to prepare perfectly roasted potatoes and get tips on enticing kids to eat more vegetables all in the same video!
(Joaquin thinks Batman is slapstick)
Oops! Nothing for the lunch box? Company coming over to watch the game? Keep your pants on! This recipe saves the day.
Stuffed Collard Greens with Tzatziki Sauce
(What ever happened to Phil?)
Greens greens and more greens! We're sporting a vegetarian and non-vegetarian filling for these beauties.
(Steve demonstrates phone manners)
We use these in oodles of dishes - massaged kale salad, tossed green salad, rice and quinoa dishes, rolled into chicken breasts And they make an exceptional snack, appetizer or gift. Let Steve show you how to make a jar today!
(Steve horses around)
(Steve & Darrell schedule a play date)
We have to have these around. We need them for a quick, satisfying snack (try jumbling them with raisins and chocolate chips). People ask me to make them as a gift because they believe they are hard to make. Shhh - it's so easy.