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What to Bake for New Parents: <br/>Chocolate Cherry Pistachio Breakfast Cookies

What to Bake for New Parents:
Chocolate Cherry Pistachio Breakfast Cookies

In the first days after coming home from the hospital with Oliver, we got a few care packages from friends and neighbors. One was a box from my friend Anne in San Francisco with a handful of sweet little baby things and a batch of homemade breakfast cookies. They reminded me of the recipe from my cookbook and, because I was up at all odd hours of the day and night, they fueled me equally well at 3am and 3pm. The other box was from one of our neighbors: homemade chocolate chip cookies. In truth, they weren't even great cookies and normally I may not have even eaten them, but I cried with happiness every afternoon when I reached for one -- they were keeping us going.

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Triple Tomato and Feta Salad

Triple Tomato and Feta Salad

The last time we were camping on Orcas Island, I was almost 7 months pregnant and we shared a shaded campsite with two other couples and their kids. I made banana bread and recall hoarding it from the kids (and, really, everyone); Sam and I snuck into town for strong lattes early in the mornings, spent a lot of time down by the lake and on easy ambling hikes, and took turns cooking over the fire each night for dinner. As is so often the case with camping, the days felt eternally long in that loose, listless way that only summer can gift us, and we came home with flip-flop tan lines and dusty hair.

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Black Bean Quinoa Burgers with Green Goddess Sauce

Black Bean Quinoa Burgers with Green Goddess Sauce

Come July you can (too) often find me at the nursery stocking up on plants, cursing myself for not getting out into the yard sooner. Last year I texted my mom a photo of all the annuals I bought in late July and she gently reminded me they'd probably die in six weeks. This year, I was determined to get started before our July 4th barbecue and, true to form, managed to wait until the last minute. But here we are -- with new annuals and a whole evergreen shade-loving situation under our rhododendron tree. Even chives and parsley. Oliver's obsessed with watering the plants, but does so with such gusto (and crushing force) that Sam and I usually take turns after he goes to bed in the evening -- preferably, if things are really going our way, with a cold beer and black bean burger in hand. 

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Farro Salad with Lentils, Corn, Tomatoes and Feta

Farro Salad with Lentils, Corn, Tomatoes and Feta

I've been in the slow process of cleaning out my home office this week, and yesterday I stumbled upon some notebooks containing previous year's Summer Bucket Lists (if you may recall, I used to write sort of elaborate lists of things I wanted to learn, see or accomplish during the summer season). Scrawled throughout these pages were lines about baking sourdough bread, starting a garden for cut flowers or taking a road trip and discovering new towns in the region (or beyond). This year I don't have such a list. The days feel more like a race to get our work done, figure out how to feed ourselves, take care of the plants in the backyard, be a good friend, be a good sister, be a good mom and a good partner. Walk to the park. Point out airplanes, trucks, buses, vans, birds and flowers with Oliver. Drink a cocktail and watch The Handmaid's Tale with Sam at night. Buy wedding presents and shower presents. Show up.

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Raspberry Rhubarb Compote

Raspberry Rhubarb Compote

I'm leaving town on a red eye tonight to go to my little sister's bridal shower outside of Boston. I've got my scarf-that-doubles-as-a-blanket all packed and am debating buying one of those neck pillows at the airport. My mom booked a fancy hotel downtown, I bought a new tank top with a tropical palm tree situation gracing the front, and I plan to sleep past 7 am at least once. Hopefully twice. Usually before I leave town, I jot down ideas for Oliver's meals and lay things out for Sam. From what I've gathered from other parents and friends, it seems we all fall into funny, unspoken roles and while Sam almost always bathes Oliver, I plan and prep his meals. Sure, I'm quite capable of giving him a bath and Sam is quite capable of roasting his sweet potatoes, but this is just how things have landed for us. But tonight I'm walking out the door without jotting anything down. While I did stock up on berries and string cheese, I'm not leaving any notes and for the first time, not feeling terribly worried about how much Oliver eats, when he eats, even frankly if he eats. They're going to be just fine.

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Glimpses of Spring

Minestrone Verde with White Beans and Pesto

Minestrone Verde with White Beans and Pesto

We returned home from San Francisco on New Years Eve just in time for dinner, and craving greens -- or anything other than baked goods and pizza (ohhhh San Francisco, how I love your bakeries. And citrus. And winter sunshine).  Instead of driving straight home, we stopped at our co-op where I ran in for some arugula, an avocado, a bottle of Prosecco, and for the checkout guys to not-so-subtly mock the outlook of our New Years Eve: rousing party, eh? They looked to be in their mid-twenties and I figured I probably looked ancient to them, sad even. But really, there wasn't much sad (or rousing, to be fair) about our evening: putting Oliver to bed, opening up holiday cards and hanging them in the kitchen, and toasting the New Year with arugula, half a quesadilla and sparkling wine. It wasn't lavish. But it's what we both needed. (Or at least what we had to work with.) Since then, I've been more inspired to cook lots of "real" food versus all of the treats and appetizers and snacks the holidays always bring on. I made Julia Turshen's curried red lentils for the millionth time, a wintry whole grain salad with tuna and fennel, roasted potatoes, and this simple green minestrone that I've taken for lunch this week. Determined to fit as many seasonal vegetables into a bowl as humanly possible, I spooned a colorful pesto on top, as much for the reminder of warmer days to come as for the accent in the soup (and for the enjoyment later of slathering the leftover pesto on crusty bread).

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Quick Pickled Strawberries

Quick Pickled Strawberries

It turns out shopping for wedding dresses is nothing like they make it appear in the movies. Or at least it hasn't been for me. Angels don't sing. Stars don't explode. Relatives don't cry. There isn't a sudden heart-stopping moment that this is, in fact, "the one." To be honest, I always knew that I wasn't the kind of gal for whom angels would sing or stars would explode but I did think I'd have some kind of moment where I could tell I'd found the best dress. Instead, my mom flew into town and we spent three (yes, three!!) days shopping for dresses, and since then I've been back to the stores we visited -- and I'm more undecided than ever. Tomorrow morning I'll return with my friend Keena to try and tie this business up once and for all. Cross your fingers. 

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Feeding Ourselves Well

Feeding Ourselves Well

When I was single and living alone in the Bay Area, I made virtually the same thing for dinner each night. I ate meals quickly while in front of the computer. Or even worse: the television. This most often included what I call "Mexican Pizzas" which were basically glorified quesadillas baked in the oven until crispy. Sometimes, if I was really feeling like cooking, I'd whip up a quick stir-fry with frozen vegetables from Trader Joe's or a mushroom frittata using pre-sliced mushrooms. Mostly, though, it was Mexican Pizzas -- a good four or five nights a week. Today, thankfully, dinner looks a lot different. Meals in general look a lot different. How would I explain that difference? I think that ultimately how we feel about our life colors how we choose to feed ourselves and the importance that we place on preparing our own meals.

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Farro Salad with Arugula, Lemon, Feta and Pistachio

Farro Salad with Arugula, Lemon, Feta and Pistachio

Today was 75 degrees in Seattle and it seemed the whole city was out and about drinking iced coffee in tank tops and perhaps not working all that hard. When we have a hit of sunshine like this in April (or, really, any time of the year), we're all really good at making excuses to leave the office early -- or, simply, to "work from home." I just got back from LA last night, unpacked in a whirlwind this morning, and took Oliver to meet up with three friends from our parents group at the zoo. The only other time I'd been to the Seattle zoo was once with Sam a few years ago when we arrived thirty minutes before closing and ended up doing a whirlwind tour -- sprinting from the giraffes to the massive brown bear to the meerkat. The visit today was much different: we strolled slowly trying to avoid the spring break crowds and beating sun. I managed to only get one of Oliver's cheeks sunburned, and he even got in a decent nap. A success of an afternoon, I'd say. Coming home I realized we didn't have much in the fridge for lunch -- but thankfully there was a respectable stash of Le Croix (Le Croix season is back!) and a small bowl of this whole grain salad I made right before I left town. It's the kind of salad that's meant for this time of year: it pulls off colorful and fresh despite the fact that much of the true spring and summer produce isn't yet available. And for that reason, I make a few versions of it in early spring, often doubling the recipe so there's always the possibility of having a small bowl at 1 p.m. while the baby naps in the car seat, one cheek sunburned, windows and back door open -- a warm breeze creeping into the kitchen. 

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Whole Grain Any-Fruit Crisp

Whole Grain Any-Fruit Crisp

On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing. 

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Citrusy Noodles with Tofu, Asparagus and Sesame

Citrusy Noodles with Tofu, Asparagus and Sesame

One year ago today we were sitting at Elliot Bay Book Company, my chest feeling immensely tight, awaiting word from our broker about an offer we put on a house. In a very competitive market, it turned out that we were the tenth offer; I knew ours wasn't the highest and that chances were slim. We'd spent a lot of time on a letter to the buyer and were just crossing our fingers that they might be the kind of people who would read such a letter and even like to envision a new family making a home there. But I also knew that money talks, and they'd likely choose the highest offer. During the reception for the book event, as I stood nervously sipping sparkling water, a text came through from our broker that they'd accepted our offer. The house was ours. I burst into tears and grabbed onto Sam and tried really, really hard not to take any of the attention away from our friend's lovely book. But THE HOUSE. We got THE HOUSE! In many ways, a year can go by so quickly. Every time the first of the month rolls around I always find myself thinking, where does the time go? (Or more like: It's time to pay our mortgage again?!) But in other ways, so much happens in a year. I'm sitting here now inside that very same house we'd talked and dreamed about, with the baby that we still referred to as Sprout and had yet to meet, now napping upstairs. And there are two nice men out back helping us with a small brick patio. Last summer I told myself that pregnant ladies can't do everything and the yard just lost the fight: neither of us had time to do much back there and we let it go. But this summer I'm determined to spend lots of time outside, eating cold noodle salads, reading a page or two of a book if Oliver lets me, and maybe even learning to sort-of use a grill.   

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Megan’s Picks

Smoked Salmon and Crème Fraîche Tart with a Cornmeal Millet Crust

Smoked Salmon and Crème Fraîche Tart with a Cornmeal Millet Crust

It's been a uniformly gray and rainy week in Seattle, and I'd planned on making a big pot of salmon chowder to have for the weekend, but then the new issue of Bon Appetit landed on my doorstep with that inviting "Pies for Dinner" cover, and I started to think about how long it's been since I made my very favorite recipe from my cookbook, Whole Grain Mornings. I'm often asked at book events which recipe I love most, and it's a tough one to answer because I have favorites for different moods or occasions, but I'd say that this savory tart is right up there. The cornmeal millet crust is one of my party tricks; when we need a quick brunch recipe, this is what I pull out of my back pocket because it's so simple and delicious. This is a no-roll, no fuss crust with a slightly sandy, crumbly texture thanks to the cornmeal, and a delightful crunch from the millet. In the past, I've used the crust and custard recipe as the base for any number of fillings: on The Kitchn last year, I did a version with greens and gruyere, and I teach cooking classes that often include a version heavy on local mushrooms and shallot. So if you are not keen on salmon or have some vegetables you're looking to use up this week, feel free to fold in whatever is inspiring you right now. Sometimes at this point in winter that can be hard, so hopefully this recipe may help a little. 

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