07.26.2017

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Come join me and Feeding a Family‘s photographer Elizabeth Cecil at the 2017 Martha’s Vineyard Book Festival! We are participating in two really exciting events. All the details are below. This is the perfect excuse to come visit the island and give us a high five in person!

Saturday August 5th: 9:00 am Harbor View Hotel, Edgartown MA (Edgartown Room). Free event.

Cooking & Culture Panel Discussion: Sarah Leah Chase (The New England Open House Cookbook), Susie Middleton (Simple Green Suppers), Joan Nathan (King Solomon’s Table), and Sarah Waldman (Feeding a Family) moderated by Glenn Roberts, Founder Anson Mills.

Sunday August 6th: 10:15 – 11:30 Chilmark Community Center, Chilmark MA (Stonewall Tent). Free event.

Sarah Waldman and Elizabeth Cecil will be in conversation with Laurie David from 10:15 to 11:00. They will then sign copies of Feeding a Family in the book signing tent from 11:00 to 11:30.

07.25.2017

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Want to win a year of weekly meal plans complete with dinner menus, shopping lists, and helpful tips!? Great! Head over to my Instagram page to enter.

Here are the details…a lucky winner will receive an annual Huckle & Goose Weekly Plan subscription, valued at $120. An annual subscription includes 5 weekly hand-picked seasonal dinners (+ a bonus breakfast, dessert, or drink recipe), complete with shopping list and good ideas like habit shifts, playlists, or simple everyday gatherings.

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The hand-picked seasonal recipes are foolproof and flavorful. Christine and Anca, the ladies behind H&G, test them in their own kitchens and taste-testers include kiddos and dudes too. You can modify the weekly plan and create your own from our growing recipe catalog. Click here for an example! 

I hope you enter! I hope you win! We are drawing a name on Thursday.

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Ps. Huckle & Goose is giving away a copy of Feeding a Family so go here to enter for that too!

07.19.2017

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I swear we haven’t eaten inside our house in almost a week. I am constantly carting smoothies, bowls of yogurt, sandwiches, and platters of fruit outside to gobble down on the porch or in the yard. We’ve spread blankets, set up beach chairs, and gathered around picnic tables to chow down. Sometimes it’s just us and sometimes we’re surrounded by friends. It’s true that summer food just tastes better out in the fresh air, I’m sure of it. The best type of food to eat outside, in my opinion, is one-pot dishes that are good warm or at room temperature. Things that travel well, don’t need anything more than a serving spoon, and require only one trip from the kitchen to the grass.

Here, I’m sharing my favorite summer picnic crowd please – Tomato & Basil Strata. This dish is perfect for brunch, a picnic lunch (served with a big green salad and fresh berries), or a beach dinner (served with grilled steak and corn on the cob). You can assemble it ahead of time and bake it off whenever you have a free moment or a cool kitchen. The classic combination of tomatoes, basil, and rich Kerrygold Dubliner Cheese (similar to cheddar – nutty and somewhat sweet hard cheese) is a summer entertaining home run.

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Tomato-Basil Strata

Serves 8 to 10

 1 yellow onion cut into thin ribbons

 2 tablespoons unsalted butter

 1 pint cherry tomatoes, halved

8 cups cubed French or Italian bread cut into 1-inch chunks

 6 ounces coarsely grated Kerrygold® Dubliner Cheese (2 cups)

 3 tablespoons fresh basil leaves, roughly torn

 8 large eggs

 2 3/4 cups milk

 2 tablespoons Dijon mustard

 1 teaspoon salt

 1/2 teaspoon black pepper

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Cook the onion in the butter over medium-high heat until soft, about 5 minutes. Stir in the tomatoes and cook for another 7 to 10 minutes, until the vegetables are soft and starting to caramelize. Now build the strata in layers. Butter a 3-quart gratin dish or other ceramic baking dish. Start with the bread – spread 1/2 of the cubes in the bottom of the dish, top with 1/2 of the vegetables mixture and 1/2 of the cheese. Repeat the layering with remaining bread, vegetables, cheese, and top with torn basil.

Next, whisk the eggs, milk, mustard, salt, and pepper together in a large bowl and pour it evenly over the strata. Cover with foil and chill the strata for at least 8 hours or up to a day.

Before baking, let it stand at room temperature for 30 minutes while preheating the oven to 350°F. Bake strata, uncovered, in the middle of the oven until puffed, golden brown, and cooked through, about 35 to 45 minutes. Let it stand 5 minutes before serving.

This recipe is sponsored by Kerrygold® USA and Martha Stewart Living.

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06.15.2017

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I’m so psyched to be heading to Providence, our old stomping grounds, for a book event! Please join me on Thursday June 29th from 4:30-7:00 at Stock Culinary Goods for an evening of snacks, drinks, and chit chats about all things cooking, nutrition, and family. There will be books and cookies! Grab your friends and come out. I can’t wait to see you.

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Photos above by Elizabeth Cecil

06.13.2017

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Hey guys! I have a few new articles and published recipes to share, all of which were just released this week. I hope you find something in here, whether it be a tip or recipe idea, that resonates with you.  Click through the links for the full stories. XO -Sarah

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Food52: Broken Lasagna with Greens – Weeknight Dinner Recipe. Photos above by Elizabeth Cecil.

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Mother Mag: Is Your Kid A Self-Proclaimed Vegetarian? Photo above by Elizabeth Cecil.

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Martha’s Vineyard Magazine: Buried Treasure, Kimchi Fried Rice Bowls with Local Pork & Eggs