05.24.2017

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I just opened our family calendar, glanced at the next two weeks, and let out a low, painful howl. This end of the school year stuff is no joke – concerts, water days, celebrations! It’s all good stuff but makes for a lot of busy afternoons and late nights. Dylan is playing the part of a 3-headed marker eating monster in his school musical and Gray will have his first violin performance next week. I will undoubtedly cry and both – it would be shocking if I didn’t.

In an attempt to plan some meals for these crazy spring days, I spent some time with my friend and fellow island gal Susie Middleton’s new book Simple Green Suppers a few weeks ago and folded down a handful of tempting weeknight dinner ideas. Last night I finally got around to cooking from it and started here with Cauliflower, Chickpea & Spinach Curry. The simple and satisfying dinner made our whole house smell amazing and was the best lunch today. I served it with a pot of rice but I’d like to try it with garlic naan bread next time.

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Indian Curry with Chickpeas, Cauliflower, Spinach, Tomatoes & Coconut Milk from Simple Green Suppers

3 tablespoons grapeseed or vegetable oil

One 15-ounce can chickpeas, drained, rinsed, and dried

3/4 teaspoon kosher salt

3 cups cauliflower florets (1-to 1 1/2-inch pieces, cut so that most have a flat side)

1 cup sliced yellow onion (about 1 medium-large onion, cut lengthwise)

1 tablespoon minced fresh garlic

1 tablespoon minced fresh ginger

1 1/2 teaspoons Asian chili-garlic paste (I left this out due to kids’ heat tolerance)

2 teaspoons curry powder

2 teaspoons packed dark brown sugar (I omitted)

1/2 teaspoon ground cumin

3 cups packed baby spinach

1/2 cup canned crushed tomatoes

1 cup canned full-fat coconut milk

1/4 cup finely chopped fresh cilantro

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1. In a large (12-inch) nonstick stir-fry pan, heat 1 tablespoon of the oil over medium-high heat. When the oil is hot, add the chickpeas and 1/4 teaspoon of salt. Cook, stirring occasionally, until the chickpeas are golden and browned in spots, 5 to 6 minutes. Transfer the chickpeas to a plate.

2. Return the pan to medium-high heat and add 1 tablespoon of the oil. When the oil is hot, add the cauliflower and 1/2 teaspoon of salt. Stir, cover, and cook, uncovering to stir occasionally, until the cauliflower pieces are browned in spots (they will be softened but still crisp), about 5 minutes. (If the cauliflower is browning too quickly, reduce the heat to medium. If your pan does not have a lid, use a baking sheet or the bottom of a large skillet). Transfer the cauliflower to the plate with the chickpeas.

3. Return the pan to medium-high heat and add the remaining 1 tablespoon of oil, the onion, and a pinch of salt. Cook, stirring, until the onions are browned in spots but haven’t lost all their stiffness, about 3 minutes. Add the garlic, ginger, chili-garlic paste, curry powder, brown sugar, and cumin. Stir well to combine, and fry the spices for 30 seconds. Add the spinach, tomatoes, and coconut milk and stir well to incorporate the spices with the liquids and to soften the spinach. Add the cooked cauliflower and chickpeas and simmer, stirring, for 1 minutes. Stir in the cilantro and remove the pan from the heat. Serve hot or very warm in two or three bowls.

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05.09.2017

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Hey there New York City, I’m heading off-island tomorrow and coming for ya! Join me and Elizabeth Cecil at the Food Book Fair on Saturday May 13th from 12:30 – 1:00 pm at the Ace Hotel. Come chat with us about food, family, and how we turned our creative passions into careers. We’d LOVE to meet you. If you need a last minute Mother’s Day gift (or gift for yourself!) we’ll be signing copies of Feeding a Family. Sarah Owens and Amy Chaplin kick things off at 12:00 noon so come early!

This photo is of Feeding a Family’s Orange-Glazed Grilled Tofu Over Summer Farro Salad.

XO -Sarah

05.08.2017

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“Why, it is May!” said Toad as he climbed out of bed. Then he and Frog ran outside to see how the world was looking in spring.

This quote from Frog & Toad runs through my mind all the time these days. We are huge fans of the green and brown dynamic duo and I just love the one-liners in their stories. But yes, spring, asparagus, book events, green grass, flowers – it’s all happening! I am quickly stopping in here to share a super simple spring side dish, one that I made for our cookbook club meeting a couple of weeks ago. Our cookbook club read, cooked, and ate from The Silver Palate and I brought this Crisply Roasted Asparagus with Gremolata and Chicken Dijonnaise (which did not get a pretty picture but was DELICIOUS, you should make it. The main ingredients are mustard and creme fraiche so really, how could it be bad). Oh, and I finally ate the famous Chicken Marbella – two thumbs way up.

The weekend before cookbook club, I was up in Boston strutting my urban stuff at Olives & Grace.  Sofi, the shop’s fearless leader, was so welcoming and knows how to throw a party! I wish I took a break to snap photos of all my pals, new and old, who stopped by to say hello but I was having too much fun. A huge thank you to Sofi and everyone who came out to chow on falafel bites and buy a copy of Feeding a Family. I am so grateful.

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Crisply Roasted Asparagus with Gremolata

from The Silver Palate

Gremolata:

2 tablespoons chopped fresh Italian (flat-leaf) parsley

Finely grated zest of 1 large lemon

2 teaspoons finely minced garlic

Asparagus:

1 pound medium-size asparagus, woody ends removed

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground black pepper, to taste

2 lemons, halved crosswise, for garnish

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1. To prepare the gremolata: Combine all the ingredients in a small bowl with a fork. Cover and set aside.

2. Preheat the oven to 400F.

3. Place the asparagus in a roasting pan in a single layer, facing the same direction. Toss with the olive oil and season with salt and pepper. Cover with foil and bake on the center rack for 10 minutes. Remove the foil and bake for 10 minutes longer, Remove to a serving dish and sprinkle with gremolata. Serve with lemon halves.

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04.14.2017

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Gah, what a week! Your thoughtful enthusiasm around Feeding a Family’s launch is EPIC and I am so grateful. Know what else I’m grateful for? Getting to bust out of my lonely home office and come meet you guys. I am still working out all the details and destinations of book events but we’re off to a great start. Please find a Feeding a Family event calendar below. I will be updating this page as new details come through so please check back in a bit.

Three cheers for spring and getting out to see you all in person to talk food and family.

XO

Sarah

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April 22rd – Olives & Grace Boston, MA: Comes visit me at the cutest shop in the South End from 2:00-5:00pm. Snack on treats, sip coffee, and get a signed copy of Feeding a Family. Bring your girlfriends!

May 13th – NYC: Find us at the Food Book Fair’s Pop-Up Book Shop from 12:30-1:00pm where we will be signing books along with Sarah Ownes and Amy Chaplin. Check out all the Food Book Fair events here.

June 15th – Edgartown, MA: Book Party at Behind the Bookstore 6:00pm! Book talk and signing along with drinks and complimentary appetizers. More details to come.

June 23rd – Boston, MA: Readable Feast at the Boston Public Library 6:00pm. We are coming to The 2017 Readable Feast for a book signing! Stay tuned for more details.

July 17th – Oak Bluffs, MA: Cook the Vineyard at Lola’s 12:00 noon. A multi-course lunch and cookbook chat with local authors. Event details coming soon.

July 22nd – Edgartown, MA: Cook the book! Join me in a parent-child cooking class at The Farm Institute starting at 10:00am. I will teach three hands-on simple and family friendly recipes from Feeding a Family. All pairs will go home with a copy of the book. For ages 5 & up. Pre-register by calling The Farm Institute.

August 5th – 6th – Chilmark, MA: We are proud to be a part of the Martha’s Vineyard Book Festival this year. Weekend details will be available soon.

August 12th – Edgartown, MA: Cook the book! Join me in a parent-child cooking class at The Farm Institute starting at 10:00am. I will teach three hands-on simple and family friendly recipes from Feeding a Family. All pairs will go home with a copy of the book. For ages 5 & up. Pre-register by calling The Farm Institute.

*Events in Providence, RI / Washington, DC / The West Coast pending details. More soon XO.

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Photography for Feeding a Family: A Real-Life Plan for Making Dinner Work by Elizabeth Cecil.

04.04.2017

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Can you believe Feeding a Family’s publication date is only 7 days away!? I feel like I’ve been waiting years / months / days / hours to finally flip the calendar to April 11th 2017.

I’m having the best time dreaming up all the places I want to take this book and hope to swing through Boston, Providence, NYC, Washington DC, Maine, and maybe even out west this fall. Of course, there will be a ton of local book events here on island as well. I’ll announce all the official dates and details as they roll in but, up first, we will be celebrating at Morrice Florist this Sunday. If you are on Martha’s Vineyard or can make a fun day trip out of it, please come!

Here are the details:

Local authors Susie Middleton and Sarah Waldman, along with photographers Randi Baird and Elizabeth Cecil will be joined in conversation by Edible Vineyard’s Ali Berlow to celebrate the launch of their new cookbooks.

Q&A, book signing, small bites, and refreshments to follow.

Co-hosted and sponsored by Bunch of Grapes Bookstore.

Hosted by Morrice Florist:
149 State Rd, Vineyard Haven
Sunday April 9, 2017
4:00 pm – 5:30 pm
Free and Open to the Public

RSVP HERE

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