Today was Olivia's first day of Junior Kindergarten at her beloved cooperative preschool. She has attended for two years as a preschooler and is now advancing to the next class that prepares her for kindergarten. Since her first preschool year, she would constantly ask when it would be her turn to be with the big kids in "JK". I'd giggle and tell her that she had to wait two more years. Last year I told her, "Only one more year . . . " and now the day is here. Somehow, I'm still unprepared for this year to start. We've been counting down the years and this summer we had counted down the days. Our family has made incredible friends and developed a strong sense of community with the children and parents at our school. I don't want to get too far ahead of myself, but I'm especially emotional that the year has begun because that means the year will end. That will mean my children are a year older, everyone will move onto their new schools and my friendships with invested and like-minded parents will be a little more difficult to maintain. But also, this year will be filled with the special traditions and milestones we have been looking forward to for the past two years.
This year is extra special for Olivia and me because this is the first time she will bring her own lunch to school. During meals throughout the summer, Olivia would exclaim that she LOOOOVED something she's eating and asked if I would pack it for her lunch in her new class. Together, we started a journal of all of her food ideas. This lunchbox of Orecchiette with Roasted Broccoli was first on her list, and she paired it with strawberries and nectarines. I added the small Nutella sandwich with sprinkles as a surprise for this special day, (she drew it in the picture and called it her "dream lunch"- how could I not oblige this small request?) Much like the special traditions the preschool has held for 70+ years, I hope both my girls will want to continue to collaborate with me on their school lunches for the years to come.
Follow us to the recipe:
Orecchiette with Roasted Broccoli
pasta
The Shared BBQ Sides /
It's not summer until I've had my first bites of potato salad and cold pasta salad. Just like it's not Halloween, until I've had my yearly ration of a single Candy Corn (to remind myself that it's still not yummy). And just like it's not actually Thanksgiving, until I've had a slice of pumpkin pie and apple pie. The other week, I co-hosted a barbecue baby shower, and I made a tangy potato salad as a side. Amy helped me a ton by making a bright and fresh pasta for the mama-to-be and her 80 guests. I also served a classic cole slaw and featured a dessert table with an assortment of cookies! I used to be stumped with what to contribute to barbecues and summertime get togethers, but now I think I've got the formula down for a great party: something creamy (classic cole slaw), something with an abundance of fresh herbs (Amy's Pesto Pasta Salad) and something tangy and/or acidic (Mustardy Potato Salad). With fresh seasonal fruit, grilled meats, and a leafy salad, you've got the perfect menu for a delicious and thoughtful spread!
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Mustardy Potato Salad
Pesto Pasta Salad with Roasted Tomatoes
The Shared Pasta and Spring Vegetables /
I was probably about 10 years old when I first saw Mary Ann Esposito on PBS's Ciao Italia make fresh pasta. I was mesmerized as to how flour and egg transformed into a taut golden sphere, then rolled out into sheets and cut into elegant ribbons of pappardelle. Since then, I've watched countless cooks, in person and on television, roll pasta, but I've never felt confident enough to try it myself. When I told Amy I signed up to bring a spring vegetable side dish to a potluck, (Yep! Another one . . . ) she suggested fresh pasta to accompany it. Luckily, as the brave and confident cook that she is, she was eager to make it for us. As we rolled the pasta together, we were practically screaming and dancing around, saying how exciting it was and how it was actually . . . turning out! After we boiled our first batch and dressed it with butter and parmesan, we quickly dug into the bowl together. We danced, we high-fived, and in that euphoric moment, we might have vowed to never eat boxed pasta again.
It was very satisfying to make something so readily available, by hand and from scratch. The luscious, tender noodles were delicious - but the experience of creating it and enjoying it with a friend was delightful and just as memorable as seeing pasta rolled for the first time as a child.
Follow us to the recipes:
Asparagus, Peas and Fava Beans with Gremolata and Mozzarella
Fresh Egg Pasta