Recipes

On national STOP FOOD WASTE DAY, I’m taking a closer look at food scraps and everyday leftovers. How can we be better stewards of the planet by the way we discard our peels, skins, and rinds?

Pretty prophetic that as Earth Day approached our very own plantain tree let us know it was ready to be harvested with some over-ripe brown fruits among the yellow gems in the bunch. Plucked, prepped, and eaten on the same day, we find them a versatile complement to any menu. It’s a mini-food chain example in the plant-to-human world on this glorious Earth Day.

Thank you to our TLMN food contributor Kathleen Ashmore from Kat Can Cook for sharing her Meal Prep Turkey Meatballs with Broccoli. Love these for a quick, healthy weeknight dinner. The best part? You probably have everything you need to make them in your pantry and freezer. 

  Springtime ushers in cravings for fresh flavors and bright colors — and this Spring Pea & Three Cheese Cashew Pesto checks all the boxes. It’s super quick too! “By just blending a few ingredients together, you’ve got a master sauce in under 10 minutes,” says...

Spring is for revamping – and your meal options are no exception. If you are a creature of habit, here’s a nudge to try some new, seasonal options. To help savor the very best of spring gardens, The Local Moms Network contributor Stefani Sassos, Registered Dietician...

In honor of National Peach Cobbler Day — and because today promises to be another cloudy, rainy SoCal Saturday [boo!] and a little peachy orange hue reminds me of our absent sunshine — I’m whipping up a cobbler version of our peach pie family fave!

Leah Koenig is a Brooklyn, NY-based mom of two and cookbook author—her latest, The Jewish Cookbook, was published by Phaidon in 2019. She’s known as an authority on modern Jewish cooking, so just in time for Passover, we asked her to share one of her favorite holiday recipes. She suggested this Spring Veggie White Matzo Lasagna.

As far as matzah-based desserts go, variations on matzah toffee are one of the most popular. This version, shared by Shannon Sarna, author of Modern Jewish Baking: Challah, Babka, Bagels & More, is made effortlessly festive by the addition of rainbow sprinkles.

It may seem a little oxymoronic for an at-home-Greek chef to share, as his first online recipe, an Italian-inspired appetizer, but that’s how we roll in Chef Danny K’s kitchen… ώπα! Cooking with a creative license allows Danny to escape the world of patent agreements and formulations that consume his weekday hours. The kitchen is his space to create Greek, Italian, Mexican, and Asian inspired foods. Check our recipe for April!