Now that the weather is starting to get warm, my garden is beginning to bloom and a variety of spring vegetables are popping up at the Farmers’ Market, I’m craving dip! I’m not talking about sour cream or mayonnaise-laden concoctions, but rather light, healthy, fresh-tasting, bright-colored and flavorful summer dips that are the ultimate pairing with sliced cucumbers, fennel, asparagus and all sorts of other yummy seasonal veggies.

And on those days that my little ones are resisting eating their vegetables (the foods I want them to eat the most), providing them with a fun little dish of this eye-appealing Roasted Red Pepper Dip on the side to dunk their veggies into goes a long way.

It goes to show that when the temperature outside rises, you don’t need a swimming pool to indulge in a refreshing dip!

Roasted Red Pepper Dip (Serves 4)

1 12 oz Jar Roasted Red Pepper, drained
2 Tbsp Tahini
1 15 oz Can White Beans, rinsed and drained
1/4 Tsp Paprika
3/4 Tsp Kosher Salt
2 Tbsp Lemon Juice
1 Small Garlic Clove

1. Place all of the ingredients in a food processor and puree.
2. Serve with vegetables or chips.

* This dip is also delicious as a spread on sandwiches.

Polenta is a on the menu a lot in our house because it’s fast to make, the kids love its texture and there are so many different variations on it I can make that range from savory to sweet. Although I usually like to pour the cooked polenta on to a cookie sheet and allow it to cool before the kids cut it into shapes, this soft polenta recipe is a dish they adore equally as much Breakfast Polenta or Polenta Cutouts.

Soft polenta has a consistency closer to that of Cream of Wheat or even oatmeal. Served under a piece of chicken, shrimp, fish, steak, or even on its own, this quick and creamy side dish is perfect for a busy night when you need something delicious on the table in less than 10 minutes.

Creamy Polenta (Serves 4)

4 Cups Water
1 Tsp Salt
1 Cup Quick-Cook Polenta
2 Tbsp Butter
½ Cup (4 oz) Cream Cheese
¼ Cup Parmesan Cheese, grated

1. Bring water and 1 tsp of salt to a boil. Slowly whisk in polenta, stirring continuously for about 2 minutes or until it starts to thicken. Reduce heat to a simmer.
2. Whisk in butter, cream cheese and parmesan until thickened and cook the polenta for an additional 3 minutes (or according to package directions).
3. Serve.

I love food. So much so that in my years I’ve eaten live worms, fish eyes and a few other outrageous foods that most people would gag at the thought of. Ironically, there’s one not-so-outrageous food that I absolutely get queasy at the thought of: lamb. I think it’s the only food in the world that I won’t eat. I don’t remember eating lamb as a kid — maybe that has something to do with it — but regardless, even when I visited Chile, a country renown for this succulent meat, I couldn’t ingest a single bite, so believe me, I’ve tried.

But just because I don’t enjoy a certain food doesn’t mean that I don’t want my kids to have a chance to decide for themselves what they like, so recently I got over my fear of lamb and seared them up some simple baby lamb chops. My kids must not have inherited my distaste for lamb because my two little carnivores proceeded to voraciously dip the chops in the yogurt mint sauce and pick the bones clean of any trace of meat. They were in heaven to say the least. I could swear the look on both of their faces meant, “why have you never given us this before?!”

I always try to remind myself that just because I have certain likes and dislikes, it doesn’t mean my kids will share them. Who’s knows, maybe your kids will end up loving live worms or fish eyes. Don’t worry, I won’t be posting recipes on weelicious for Snail Smoothies or Firefly Frittatas anytime soon, but don’t knock it if you haven’t tried it.

Baby Lamb Chops with Yogurt Mint Sauce (Serves 4)

1 Cup Yogurt
2 Tbsp Fresh Mint, chopped
Pinch of Salt
1 Tbsp Lime Juice
1 Small Garlic Clove, minced
1/4 Tsp Ground Cumin
1/4 Tsp Paprika
1 Tbsp Canola or Vegetable Oil
1 1/2 Lbs Individual Baby Lamb Chops (cut into single chops)
2 Tsp Kosher Salt

1. Place the first 7 ingredients in a bowl, stir to combine and set aside.
2. Season the lamb chops with salt on both sides.
3. Heat 1 tbsp of oil in an ovenproof large sauté pan over medium-high heat and cook lamb chops for 4 minutes on each side (for medium to medium rare).
4. Allow the lamb to rest for 5 minutes.
5. Serve with sauce.

At least once a week (usually on Sundays or Mondays), I make salmon for dinner. Knowing that salmon is packed with Omega-3 fatty acids, which help a little one’s brain development, has always inspired me to keep it in our regular mealtime rotation.

Salmon is full of flavor and has a firm texture which most kids love, so I like to keep it basic and not jazz it up too much with sauces. However, I find that a quick marinade made with soy sauce, O.J. and a touch of maple syrup creates a light, sweet glaze that my kids adore. It’s amazing how adding just a little extra love in the form of a few everyday ingredients can turn a simple food into something extraordinary that’s good for you, too!

Maple Soy Salmon (Serves 4)

2 Tbsp Low Sodium Soy Sauce
2 Tbsp Maple Syrup
2 Tbsp Orange Juice
1 lb Salmon Fillets, cut into 4 even pieces

1. Place the soy sauce, maple syrup and orange juice in a large bowl. Stir to combine.
2. Place the salmon fillets in the mixture, cover and marinate in the refrigerator for 20-30 minutes.
3. Place rack in the middle of the oven and preheat broiler.
4. Place the salmon fillets skin side down on a foil-lined baking sheet and broil for about 8 minutes (make sure to keep an eye on them so they don’t burn).
5. Serve.

If I allowed them to, my kids could probably eat brown rice for three meals a day. It’s one of those foods the both of them have loved since they first started eating solids and, lucky for me, it’s as nutritious as it is tasty. But as easy as plain old steamed rice is to make, I wanted to try making something a little bit different that’s still simple to prepare.

I’ve used coconut milk before as an ingredient in my kids’ baby food purees like Sweet Potato Coconut Puree, but I never thought of adding it to rice until recently. The milk gives it a subtle coconut flavor and an almost creamy consistency that totally livens up the every day rice that we’re used to.

And if you find that you have some left over from dinner, you can try what I did with mine. Just add some vanilla rice milk and a touch of cinnamon and you’ve got a unique breakfast treat or a special spin on rice pudding for dessert! My guys ate it as both! When a recipe is as easy to make as this one is AND everyone is happy eating it no matter when I serve it, I realize that I better keep it stocked in the fridge at all times!

Coconut Rice (Serves 4)

1 14 oz Can Coconut Milk, unsweetened (low fat or regular)
1/4 Cup Water
1/4 Tsp Kosher Salt
1 Cup Brown Jasmine Rice

1. Place the coconut milk, water and salt in a medium size pot and bring to a boil.
2. Add the rice, stir until combine, bring back to a boil, cover and reduce to a simmer.
3. Cook for 30 minutes, turn heat off and let sit covered for 10 minutes.
4. Serve.

Since when did my kids become such carnivores? Hubby and I have never been big red meat eaters, but our parents are. So whenever Kenya and Chloe are with their grandparents, they end up having a few bites of bacon or steak — that is until my husband realizes what’s happening and puts an end to it! My husband is actually ok with the kids eating beef on occasion, but he prefers that it be grass-fed whenever possible.

Luckily for us, we have an incredible butcher shop in our neighborhood that almost exclusively sells grass-fed beef. Recently, I bought a nice tenderloin from them for our dinner. Have you ever heard an (almost) 2 year old scream, “MORE STEAK”!!! Well, that was what Chloe was declaring after she finished her first serving. It’s proof to me that just because Mommy and Daddy may not really eat a certain food that the little ones won’t enjoy it. The funniest part of this whole experience for me was watching my hubby, the occasional vegetarian, sharing — and loving — a tender, juicy and flavorful steak with his little girl. It just goes to show that sometimes it’s the little ones who are the good influence on their parents and that food, like love, knows no boundaries.

Pan Seared Beef Tenderloin (Serves 4)

1 lb Beef Tenderloin, cut into 4 fillets
1 Tsp Kosher Salt
1 Tbsp Olive Oil

1. Preheat oven to 350 degrees.
2. Lightly sprinkle each fillet with 1 tsp of salt on all sides.
3. Heat 1 tbsp of oil over a medium/high heat in an oven safe sauté pan and sear each side of the steak for 2 minutes.
4. Remove pan from the stove, place in the oven and cook for 9-11 minutes for medium doneness.*
5. Remove fillets from the pan and let rest for 5 minutes.
6. Slice and serve.

*Time for steak is approximate, each piece of meat you buy may slightly have a different thickness. Therefore, the cooking time may be a little longer.

I love it when weelicious moms email me to ask if I can figure out how to recreate a pre-made food they love from the grocery.

Not too long ago, a mother wrote that her daughter adored Trader Joe’s White Bean Basil Hummus and could I help her figure out how to make it homemade. Hummus is very easy to make, but figuring out the exact flavor proportions of a particular recipe can be tricky. I played around with this one for a while, adding a little of this and a little of that, until I thought I came up with the perfect balance. Then, I ran around the house with a handful of spoons making my whole family do a blind taste test to decide which one was better. It was unanimous: the homemade version won hands down.

Sure, it may be a lot easier to simply buy a tub of your favorite hummus at the grocery, but after tasting this smooth and creamy version I bet you’ll agree it’s worth the time (and money!) to make it on your own. Thanks for your requests, readers!

White Bean Basil Hummus (Makes 1 1/2 Cups)

1 Can Cannelini or Northern White Beans, rinsed and drained
1 Cup Fresh Basil
1 Small Garlic Clove
Juice of 1 Lemon
2 Tbsp Tahini
1/2 Tsp Salt
1/4 Cup Olive Oil

1. Place all ingredients in a food processor and puree until smooth.
2. Serve with vegetables, pita chips or as a sandwich spread.

At this time of year the picking for seasonal fruits to feed your baby can be slim. However, when the kids and I went to our local farmer’s market this past weekend, a myriad apples in tons of varieties were abundant: Pink Ladies, Golden Delicious, Gala, Fuji and more — all sweet, crispy and delicious. Apples are one of those fruits that make the most delicious homemade baby food because when pureed, their texture is smooth and sweet — perfect for brand new eaters.

I came up with this Apple Walnut Puree recipe for Parents Magazine as a part of an article on nuts for kids of any age. In the last few years there has been quite a bit of controversy about giving kids nuts before the age of 1, but the American Academy of Pediatrics recently changed their stance on the issue, suggesting that it is safe for babies to be consuming nuts as a part of their diets.* As long as nuts are in the form of a smooth nut butter or pureed very fine (whole or pieces of nuts still present a choking hazard to children under the age of 4), they are an excellent source of protein and important for babies growing bodies. Walnuts in particular are rich in Omega 3′s.

This puree is so delicious that my kids, even though they are past the puree stage, eagerly devoured it. I don’t know why I was surprised. When you think about how much most kids love apple sauce, it makes total sense why this puree should be an easy sell to any little one from 8 months or older since it’s just like a nutty applesauce. And given that I caught my husband finishing the last batch I made the kids, I’d wager you may even win over some older fans as well.

*If your family has a history of food allergies or if you have any concerns, I highly recommend speaking to your pediatrician before offering nuts to babies or kids.

Apple Walnut Baby Puree (Makes 6 Serving)

2 Apples, cored & peeled (Pink Lady, Fuji or Gala are all good choices)
1/4 Cup Walnuts, shelled & halved
1/8 Tsp Cinnamon

1. Place apples and walnuts in a steamer pot over boiling water.
2. Cook for 7 minutes or until apples are fork tender.
3. Place apples, walnuts, cinnamon and 3 tbsp of the water from the steamer pot in a food processor and puree for 3 minutes or until smooth.
4. Cool and serve.

A dear friend of ours who is an amazing dad to twins (and a really good cook to boot) turned me on to the idea of this recipe. He’s always looking for new and interesting recipes to feed his kids and encourages them to be balanced eaters through the variety of food he exposes them to. He uses a lot of orzo, a rice-shaped pasta, which I’ve rediscovered my love for.

As much as I love to cook, being in the kitchen for more then 30 minutes isn’t always desirable or a possibility, so it’s essential for me to come up with quick and easy recipes that I can count on to satisfy my family. For this dish, I just toss the veggies in my food processor and pulse them into tiny pieces (which cuts down on the prep time having to chop everything) and then cook all the ingredients until the orzo and veggie mixture is soft and has a rich cheesy flavor.

My friend’s kids love his version of this dish and I was so happy to see Kenya and Chloe felt the same way about mine.

Carrot, Broccoli & Cheese Orzo (serves 4)

1 Small Garlic Clove
1 Small Shallot
1 Cup Baby Carrots
1 Cup Broccoli Florets
2 Tbsp Unsalted Butter or Olive Oil
1 Cup White or Whole Wheat Orzo
1/2 Tsp Salt
1 Cup Water
1 1/2 Cups Low Sodium Chicken Broth
1/3 Cup Parmesan Cheese, grated

1. Place shallot and garlic in food processor and pulse to chop.
2. Add baby carrots and broccoli florets to the food processor and pulse, scraping down the sides half way until finely chopped.
3. In a large stock pot, heat 2 tbsp of butter or olive oil and sauté the chopped vegetables, raw orzo and salt for 4 minutes stirring continuously.
4. Add the water and broth to the pot and cook over medium heat for 10
minutes uncovered, or until the liquid starts to evaporate and the mixture thickens.
5. Add the Parmesan cheese and stir to combine.
6. Serve.

I love cookbooks. I have been collecting them since I was a kid and my husband always makes fun of me because I read a cookbook every night before bed like a normal person reads a magazine or a novel. Almost two years ago I started writing the proposal for the weelicious cookbook. I had no idea if it would ever come to fruition, but I poured my heart into the thought of it becoming a reality. Some thirty odd drafts of it later, William Morrow, publisher for my hero, The Pioneer Woman and Alice Waters, bought the idea and my dream has finally come true. Since the moment I found out, I’ve been working like a mad scientist in the kitchen, trying to come up with new unique and nutritious recipes for the book. Testing combinations and playing around with ingredients until I find something I think kids and adults alike will enjoy has been a process I’ve gone through since I first started weelicious 3 1/2 years ago. But actually getting to do all of that for a real book is surreal to me.

It’s been a painstaking process for me trying to decide which new recipes should go up here on the site each day versus what should go in the book, but some unexpected things have come out of all the creating, like this recipe. I had been working on an idea for a dessert using walnuts, dates and dried apples but I just couldn’t get it to come together on the first few tries. I finally figured it out, but I still ended up with a few extra pounds of dried fruit and nuts. Not knowing exactly what to do with all of it, I tossed it together with some oats and put it aside, figuring I’d work on another recipe idea with it later on. But, little did I know the final product was already complete. The following morning, Kenya saw the container sitting on the counter and said, “I want that cereal for breakfast”. After five mornings of him coming into the kitchen and saying the same thing, the container was empty. I started buying more fruit and nuts and making batch after batch of this accidental creation to satisfy his craving. And it’s so easy. I love that I don’t have to peel, cut or cook anything to make him so happy. Gives me extra time to work on my book!

Apple Oat Cereal (Makes 8 Servings)

1/2 Cup Walnuts, chopped
2 Cup Medjool Dates
2 Cups Dried Apple Rings
1 Tsp Ground Cinnamon
2 Cups Old Fashioned Oats

Accompaniments: Whole Milk, Yogurt, Rice Milk, Almond Milk

1. Place the first four ingredients into a food processor and pulse for about two minutes to combine until a ball starts to form.
2. Break apart the mixture into small piecs and place in a separate bowl along with two cups of oats and mix to combine.
3. Serve.

*The cereal will stay fresh in a sealed container for weeks.