My kid ate coleslaw – COLESLAW

It’s a really strage word isn’t it? COLESLAW.
Is that even how you spell it? God it looks weird. Doesn’t it look weird?


We belonged to a CSA this summer. Next to the tent where we pick up our veggies, they set up a little food table to show us how to make yummy things out of our yummy, likely too expensive, organic, local veggies!

We stopped and on offer were radish sandwiches and coleslaw. I laughed maniacally in my head when the super nice food lady sweetly asked my children if they would like to try some. To my surprise they said yes. To my utter surprise they both like the radish sandwiches. My son, who won’t eat any normal kid foods like chicken nuggets, grilled cheees, or pasta. None of it. That son? He LOVED the coleslaw. Really?! Coleslaw?

Now it wasn’t your normal supermarket coleslaw. It wasn’t mayo based. It was an olive oil/lemon/dill concoction. Who knew? My husband and I don’t like regular coleslaw either. We all ate this for dinner. Enjoy!

Quantities are at your own discretion. For a dinner side dish I used

1/2 Napa cabbage chopped
1 medium Kholrabi julienned

Special Sauce (that’s what the boy calls it and now so do we)
Juice of two lemons
1/2 cup Olive Oli
2 cloves garlic
Salt & Pepper to taste
1 tbsp fresh Dill chopped

I use carrot when I don’t have kholrabi or in addition to when I’m feeling crazy.

I use oregano or basil and put it on pasta – he will eat PASTA if there is special sauce on it!

Special Sauce FTW!

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Eating on the farm. Radish Sandwiches.

My family and I recently joined a CSA. It’s lovely. We go to the farm to get our vegetables, pick some of our own, and basically help my children understand that THIS is where food comes from.

To help those of us that are kale impaired they often have someone there with some samples of simple recipes. I walked by the table with the coleslaw and radish sandwich samples to see what our bounty was. Partly because I don’t like either coleslaw or radishes and partly because I was eager to see what else there was.

The kids, they lingered. I started to gather our veggies keeping them in the corner of my eye. They came over to ask me if they could have some of the little sandwiches. The clincher here was that they were made on baguettes. My kids could live on fruit, cheese, and baguettes – they are quite continental. Sure go ahead.

They ate four.


Did I mention already that they had radishes on them? Of course, of course, it’s in the title of the post. You know. But seriously, RADISHES!

So naturally, as you do when your kid likes something that they’ve never had before, I ran to the store to get bread. We had them for dinner as an appetizer.

I called my mother to tell her all about THE RADISHES and she says, “That’s so funny. Your Dad always tells that story about the radish sandwiches.”

What story about radish sandwiches?

“OMG are you kidding me? You know the story!” And she tells me the story calling my father to the phone at the same time time to tell me the same story she just told me. Of course I remember it now. It was recounted to me on many occasions.

When my Dad was a boy he worked on a farm. I heard this story many times during my childhood, especially when I didn’t want to do my chores.

“When I was your age I was working on a farm! Working. I’m asking you to pick up your room for God’s sake.” It was much louder than you’re reading it right there, but you get the idea. He worked when he was a kid. He used to tell us about how when they took a break from the fields his mother would give them radish sandwiches. Basically Italian bread and radishes, but when you call it a radish sandwich it just sounds better.

To make it sound even better I think I’m going to call it… Ravenello Panino.

Simple. Yummy. Nana approved.
Buon appetito.

Oh and that cole slaw I said I didn’t like? That, my friends, will be our next recipe. YUM!
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Chef Ming Tsai at Macy’s Boston


“Macy’s Culinary Council And KitchenAid are hitting the road to cook with some of the hottest chefs across the country. Together, they’ll combine their culinary talents and prepare some of their signature dishes using locally sourced ingredients.”

Last week I got to go to Macy’s Downtown Boston and meet Ming Tsai. Chef Tsai is a part of the Macy’s Culinary Council. He is best known locally as the owner and executive chef at Blue Ginger in Wellesley and nationally as the host and executive producer of the Emmy-nominated public television cooking show Simply Ming, currently in its ninth season.

This is my first attempt at being a food blogger! Food is going to big part of the new blog, but I was feeling a bit out of my element so I brought along a legit foodie blogger, Umommy. She was so nice to accompany me, copy of his new book in hand to be signed (I told you she was legit).

Chef Tsai was much funnier than I expected, admittedly I have never watched his show. I did see him on Top Chef but didn’t remember the non stop one liners :-) He made us two dishes. The first was shrimp, mango and local herb Summer rolls. I didn’t try because I do NOT love shrimp. Sharon tried it and said it was amazing. The next was a Rice Noodle Salad and wok stir fry vegetables that was super yum.  All the while he was telling us stories and giving us tips. I learned how to peel and cut ginger, how to cook crispy tofu, and how to use tongs to squeeze a lime.

That last one blew my mind, serioulsy, he’s a freakin’ genius.


 Macy’s, the largest retail brand of Macy’s, Inc., delivers fashion and affordable luxury to customers at more than 800 locations in 45 states, the District of Columbia, Puerto Rico and Guam. Macy’s stores and offer distinctive assortments including the most desired family of exclusive and fashion brands for him, her and home.  Macy’s Culinary Council is a national culinary authority comprising some of the nation’s leading culinary masters. Launched in 2003, MCC’s team of distinguished chefs serves to inspire the way Macy’s customers shop, cook and eat at home. The chefs are both ambassadors and instructors, providing expert culinary advice and leading cooking demonstrations at Macy’s stores, with the aim of teaching customers how to cook and shop like a master chef.

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Some Like it Hot – Spicy Taco Salad

My husband is someone that likes it hot. Probably why he married a feisty southern Italian with an Irish temper. I do all the cooking so I try to get some hot stuff in there every once and a while just for him. Turns out though, I love this too!

Taco Salad

This recipe is for two people with leftovers. That’s how we roll.
Adjust to suit your needs and taste.  Also, I use mostly ingredients from Trader Joe’s. You use whatever you like.

1 tbsp oil

1 medium onion diced

2 clove garlic crushed

1 lb organic ground beef

2 tbsp taco seasoning

salt and pepper

Trader Joe’s organic fire roasted diced tomatoes with green chiles
(use a cup of regular diced tomatoes to lesson the fire in your mouth – or not)

1 can organic pinto beans

iceberg lettuce

1 avocado sliced or guacamole

In a large frying pan heat up oil.  Add the diced onions and garlic until soft. Add ground beef. Use taco seasoning to taste.
When the beef is browned, add tomatoes and pinto beans. simmer for 15 min. Let cool for 15 min.

Serve over chopped iceberg lettuce topped with guacamole or slice avocado

You’re welcome :-)


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4-Hour Body Meals (pics)

So Week 2 has passed. The food got better and the people got skinnier! The numbers don’t give a clear picture of what’s happening, because we didn’t measure body fat only pounds and inches. But we can see it and FEEL it! The 4-Hour Body way of eating seems to be working for us.

I have a few go-to meals for my husband and I.  We only plan on experimenting with this WOE for a month or so.  It’s a bit boring, but we know we’re going to like our food!


Disclosure: Amazon Affiliate Link above.

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4-Hour Body Recipe – Mini Quiche

For those of you thinking of using The 4-Hour Body Here’s a great recipe!

Mini Quiche with Lentils



6 eggs ( I use 3 eggs and 3 liquid egg whites) chopped spinach lentils mushroom red onion garlic a leeeeeetle bit of shredded cheese :-) optional – hot pepper sauce Preheat the oven to 350 In a bowl beat the eggs and add all other ingredients as desired. Using a 1/4 cup scoop separate into lined muffin pans. Cook for 20 minutes at 350. Remove from oven. When cooled refrigerate or freeze

Disclosure: Amazon Affiliate Link above.

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