Archives for May 2010

Meatless Monday: Asparagus & Tomato Pizza with Pesto


I feel oh-so-lame telling you to go elsewhere after you’ve been so kind to drop by Under the High Chair, but the staples of today’s Meatless Monday recipe are a still a click away.

Last week was hot, dang hot. Fortunately, I was prepared, thanks to my post on Warm Weather Batch Cooking over at Simple Bites. Both pesto and pizza dough were stashed in the freezer, making Monday’s meatless option pretty obvious.


Roll dough, slather with pesto, top with mozzarella, snap a few asparagus spears on top and finish with diced fresh tomato. Cook pizza on the barbecue to help keep the house cool, plus get that charred, crusty bottom on the pizza that is so, so good.

Serve on the shady back deck, with strawberry limeade made from the first local berries and the not-very-local limes. Toss your crusts to Mr & Mrs. Mallard who flew in half-way through dinner and stayed for dessert.


Head here for the pizza dough and pesto recipes. You probably won’t want to miss the Strawberry-Limeade either.

Friends, I do believe summer has arrived.

The Best Do-Ahead Breakfast Foods

This June, my husband and I are hosting the highly anticipated reunion of my family. Coming from as far away as New Mexico and British Columbia, my two parents, three siblings, three siblings-in-laws, three nieces and two nephews will join our family of four. If you count it up, that’s seventeen mouths to feed, and I couldn’t be happier.

We haven’t all been together since summer of ’07; three years (and several grandchildren later) is just too long to be apart. Obviously, we have much to celebrate.

Since the countdown is actually weeks (2!) and not months away now, I’ve started the menu planning. Yes, I like to feed people. A lot. And I like to be organized. That means stocking the pantry and freezer, jotting down a loose menu plan, and reserving another side of local beef.

The sudden influx of house guests might leave some people feeling overwhelmed, but with proper planning, it can be quite manageable.

I’ve already outlined several ideas for do-ahead dinners in this post on warm weather batch cooking, and most of our lunches will be picnic-style, so all that is left to think about is breakfast. I love a big breakfast, after all, it’s the most important meal of the day!

Here’s what will be joining the strawberries in the freezer in preparation for our breakfasts… [Read more…]

Freezing Strawberries: The Basics


Quebec strawberries are here! I picked up my first flat at my local market early this week and after we ate our fill, I turned them into all sorts of delightful things.

Find out some of my preserving methods over at Simple Bites today, where I share Four Simple Ways to Freeze Strawberries.

From the post:

“While you feast on a bowl of strawberries and cream, consider your options for freezing the berries. Why yes, there are options!

Please don’t lump the ruby jewels together in the bottom of a plastic bag, so that they freeze into an indistinguishable lump that is destined to become freezer burnt.

Your berries deserve more than that.”

Head here to read the rest and get the recipes for a vibrant strawberry coulis and the refreshing strawberry-limeade concentrate.

Enjoy your weekend!

Four Simple Methods for Freezing Strawberries

Strawberry season has just started where I live and I’m already stockpiling the precious fruit. This is the first summer that I have a deep-freeze and it is standing at attention, waiting to be packed full of produce, starting with local, sun-ripened berries.

OK, so you’ve been to the U-Pick or the roadside stand, and now you’ve got more strawberries than you know what to do with. Strawberries are sensitive to both heat and cold and are very delicate, so it is wise to ‘put them up’ as quickly as possible. Yes, they are best enjoyed just as they are: fresh and sweet, or perhaps stirred into a quick Strawberry-Rhubarb Micro-Mini Jam, but the majority of your berries should be frozen so you can enjoy them all year long.

While you feast on a bowl of berries and cream, consider your options for freezing the berries. Why yes, there are options! Please don’t lump the ruby jewels together in the bottom of a plastic bag, so that they freeze into an indistinguishable lump that is destined to become freezer burnt. Freezing strawberries is about the simplest preserving you will do all season. 

Here are suggestions for a few different methods for freezing strawberries. I use all of them, as they each have their benefits. [Read more…]

Breakfast on the Go (Recipe: Cottage Cheese & Yogurt Parfait)

Sometimes no matter how hard we try, our mornings get rushed and we don’t have time to sit down for breakfast. If you have a teenager you probably have difficulty getting them out of bed in the morning, which usually means breakfast is scarfed down at the last minute, or skipped completely.

Your kids can still enjoy a healthy breakfast while riding on the bus or once they get to their destination. If you have something to hand them on their way out the door, you can be at ease knowing they’ll have a healthy start to their day.

On the Go Breakfast Ideas

  • granola bars
  • ham, eggs and cheese layered on scones, toast or bagels to make a sandwich
  • yogurt parfaits in plastic cups
  • muffins and quick breads
  • breakfast burritos (scrambled eggs, meat/beans, veggies and cheese wrapped in a tortilla)
  • smoothies
  • breakfast pizzas (english muffins topped with ham, pineapple and cheese)
  • bagel with cream cheese and jam
  • breakfast panini (ie: bacon and cheese)
  • sweet breakfast wraps (banana, peanut butter and honey wrapped in a tortilla /or cream cheese and fresh slices of fruit)
  • peanut butter and jelly sandwich with slices of banana
  • fruit
  • scrambled eggs stuffed in a pita with toppings of choice
  • fruit and nut muesli in a plastic cup or mason jar

Anything that can be packaged up and travel well will make a good take-away breakfast. Be creative. [Read more…]