This hearty soup hits the spot on a fall night and couldn't be easier to make. The kids love dumplings in all their forms, too, so this soup is a hit in our house.
Use quality frozen potstickers or wontons; the vegetables you use can vary depending on what you have on hand and what you and your family like. We used chicken gyoza from Trader Joe's, but you can use vegetable ones and veggie broth for a vegetarian/vegan version of this recipe.
I don't know anybody who doesn't like lasagna, and this rolled version is simple to make and delicious. With all the same ingredients as traditional Italian-American lasagna, I find it easier to assemble and serve. The kids like to help assemble the rolls, too.
1 recipe or 24–26-ounce jar of your favorite pasta sauce
Coming up with new healthy and kid-friendly lunch and after-school snack ideas can be something of a challenge, but local business Hip Chick Farms makes it a little easier! Hip Chick Farms, a parent-run company based in Sebastopol, has made a mission out of creating a healthier, more sustainable version of that children's menu staple, the chicken finger.
Available at numerous grocery stores in Marin and the Bay Area, including Whole Foods, Mollie Stone's, Woodlands Market, Mill Valley Market, and others, their products are made with Mary's air-chilled chicken, and organic and gluten-free versions are available, too. They also make chicken meatballs and sweet-and-spicy chicken wings. They're all delicious, too! (We've tried them all.)
We asked Hip Chick Farms' Chef Jen a few questions about the business, and she even provided us with a couple of tasty recipes that utilize their products, both of which are perfect for a quick and easy lunch or after school snack.
What was your inspiration for starting Hip Chick Farms?
I began my career working with Alice Waters of Chez Panisse in Berkeley. It was there that I became passionate about creating food that incorporates only the freshest, sustainable and locally sourced ingredients. It was actually my work in Ann and Gordon Getty’s kitchen as their personal chef that motivated me to share my recipes with the world. Part of my job included cooking meals for all the children attending the school in the Gettys' home. My cooking became a pretty big hit with all of the kids – particularly my chicken fingers. This became the inspiration for our Hip Chick Farms’ line of artisan, transparently sourced frozen poultry products; convenient for busy families. Our chicken products contain no artificial ingredients; it’s like I’m in your kitchen, making it for you fresh.
What makes your product different from the others available out there?
When things get busy, especially at the start of a new school year, I place an order to Pernilla's Pantry, a mom-run business here in Marin that offers creative healthy meals for busy families. When your order arrives, you'll receive recipe cards and all the ingredients that you need to make three or four fantastic family meals for the week.
Pernilla's Pantry was created by Pernilla Sumner, a Marin mom and Swedish native who loves to share her passion for food and good cooking with others. Pernilla shared one of her most popular recipes with us: Deconstructed Cheeseburger Salad.
Most of us know that you can get fresh veggies delivered to your home or a local pick-up site through a farm CSA program, but did you know you can get fresh seafood delivered to your door as well? We had the opportunity to try out DailyFreshFish.com, a new service that does just that. It's easy, and takes the guesswork out of buying fish. Furthermore, since the fish is coming straight from the distributor, you know you're getting seafood that's absolutely fresh.
DailyFreshFish.com was created by Pucci Foods, which has been distributing seafood in the Bay Area for nearly a century. (You've probably seen their refrigerator trucks out on the highway.) Since Pucci supplies mainly to the restaurant industry, the seafood you get from DailyFreshFish.com is of the same quality. They're also committed to green practices and sustainability—packaging is 100% recyclable and they support the Monterey Bay Aquarium Seafood Watch and the NOAA FishWatch programs, among others.
These marinated and grilled short ribs are the perfect thing for a summer backyard BBQ. They only take a few minutes to make and cook (outside of the marinating time), and the sweet-salty soy sauce-based Hawaiian marinade delivers a taste of the islands without having to get on a plane.
You can serve these short ribs in classic Hawaiian plate lunch style, accompanied by two scoops of rice and macaroni salad, but we opted to be a little healthier and make an island-style sesame-cabbage slaw that has added texture from crumbled dry instant ramen noodles.
You'll want to get Hawaiian-style—also called Maui- or flanken-style—short ribs, which are cut in thin strips across the bone. These don't need to be marinated all that long, and only need to be grilled a few minutes on each side. The marinade works great with chicken or pork, too.
Love the idea of buying your food at the farmer’s market, but don’t have the time or opportunity to make it part of your shopping routine? Farmigo is here to help! This startup works with local farmers and producers to offer families weekly deliveries of fresh produce, prepared foods, bread, eggs, meat, seafood, and more. It’s kind of like a CSA—in fact, Farmigo created the software that many CSA programs use for membership and online ordering—but one where you can choose between many different offerings.
Whenever we get Chinese take-out, my kids love to order cashew chicken. Like many Chinese-American restaurant staples, cashew chicken is actually easy to make at home, and requires only a couple special ingredients, which you should be able to find in the Asian foods aisle of your local supermarket. Accompany this with stir-fried green beans and steamed brown rice for a healthy weeknight meal.
1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
Cinco de Mayo is coming up, so why not make a classic Mexican recipe for dinner? Pozole, a hearty soup based on nixtamalized corn, also known as hominy, is considered one of Mexico's national dishes. Usually you'll encounter it in its red form with red chiles and pork, but I think the green version is just a delicious.
Instead of using dried red chiles to flavor the broth, this green pozole feautures tomatillos, jalapeños, and ground toasted pumpkin seeds. This is definitely not a throw-it-together-after-work recipe. It's slow food at its best, and you can use even use your slow cooker if you like. While you can make this with canned hominy and it will still be delicious, definitely try to prepare it using the real deal, which comes dried. You need to cook it slowly for hours, but the texture and flavor are superior.
It's fun for each diner to customize their bowls of pozole: add crisp lettuce and radishes, creamy avocado, crushed tortilla chips, tart lime juice, Mexican oregano, sliced jalapeños, and spicy ground red chile.