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Fall is the perfect time to entertain; it’s the season to reconnect after summer travel and outdoor adventures.

Kimberly came out to Seattle last weekend for our quarterly Table365 meetings.  In addition to the pleasure of seeing each other, we find that we work best when we meet in person, and our favorite way to meet is over a good meal!  We relished the beautiful fall weekend, sunny days with a crisp edge, and red and yellow leaves rustling about.

The welcoming fall days made us look forward to using the autumn bounty for soups and chili, grilled meats, roasted vegetables, and pastas. It is also a great time of year to entertain.  Light some candles, make a fire, and invite some friends over for dinner.  Decorate the table with the abundant fall flowers and foliage, scent the house with hot apple cider, open the red wine, and make a warm supper to share as the evenings get longer.

An elegant, multi-course dinner party is a lot of fun, but it’s not the current reality for us, since we have young children.  Our dinner parties are family affairs with multiple ages, palates, food needs, and attention spans to consider.  Here are three menus that we use as a template when planning our fall dinner parties:

Cozy Fall Dinner Party

• Antipasto platter:  sliced salami, olives, sautéed peppers, cauliflower florets, cubed cheese, almonds, bread sticks
• Sausage lasagna
• Vegetable lasagna
• Caesar salad with croutons
• Chocolate mousse with whipped cream

Fall Harvest Dinner Party

• Butternut squash soup
• Caprese salad:  tomato, basil, mozzarella
• Herb marinated pork loin
• Homemade macaroni and cheese
• Apple crumble

Elegant Fall Dinner Party

• Cheese plate:  assorted cheeses, grapes, crackers, dried fruits, nuts
• Grilled salmon with lemon and dill
• Roasted fall vegetables (carrots, zucchini, summer squash)
• Rice pilaf
• Warm gingerbread with whipped cream and lemon sauce

Happy Entertaining!

Monday – we had a last-day-of-summer celebration

• Grilled Italian chicken sausages
• Caesar salad
• S’mores!

Tuesday – breakfast for dinner

• Fried eggs
• Hash browns
• Sliced tomatoes

Wednesday – one dish dinner!

• Salmon pasta with gluten-free penne, peas, fresh dill, and parmesan

Thursday

• Beef and bean chili with shredded cheddar
• Tortilla chips (I was planning on making corn bread but was out of eggs)

Friday – dinner party with friends

• Cheese and fruit plate
• Peach-Dijon glazed pork tenderloin
• Basmati rice with fresh dill
• Roasted broccoli
• Green salad * provided by friends
• Chocolate mousse with whipped cream

Saturday – we got a water advisory from the city that we have to use bottled or boiled water until further notice – this really puts a damper on cooking – and doing the dishes!

• Chili (leftovers) with cheese and tortilla chips
• Bean and cheese burritos for the boys

Sunday

• Chicken Souvlaki
• Brown rice
• Greek salad (cucumber, black olives, bell pepper, feta, red onion, tomatoes)
• Cucumber yogurt sauce

Monday

• Breaded boneless, skinless chicken breasts
• Brown rice with lentils
• Sautéed green beans

Tuesday

• Asian broth with vegetables, noodles, and thinly sliced flank steak

Wednesday

• Chicken noodle soup
• Whole wheat toast
• Apple slices

Thursday

• Miso-glazed cod
• Roasted zucchini
• Brown rice
• Strawberries

Friday – I left for Seattle (to see Sharon!) so I left some food for my family. So, the rest of the week’s menu is what I left for them to have. The reality may be very different!

• Slow-cooker BBQ brisket
• Cornbread (store bought)
• Roasted broccoli
• Apple slices

Saturday

• Take-out pizza night, or
• Pasta with Pesto
• Peas

Sunday

• Spicy Indian baked chicken thighs
• Basmati rice
• Spinach with potatoes (aloo saag)

Feel-better foods for when the “ick” strikes–helping your family (and yourself) recuperate with comforting soups and teas.  

Five days into the school year, my daughter stayed home with a nasty cold.  Once the disbelief wore off (really…only five days in!), I began sorting through my mental list of all the ways I could not only make her more comfortable, but also get her back up and running.  Whenever I–or a member of my immediate family–get sick, I think back to the kinds of foods that made me feel better as a child.  To this day when I am sick, I wish my mom lived close enough to make those foods for me.  Fortunately, I have wonderful friends who will fill that role when I am truly down for the count.  I think it is natural that the foods we give our families when they are sick are shaped by what we found comfort in as children.  Sharon and I have compared notes and are happy to share some of our feel-better offerings.

Chicken Noodle Soup
It will come as no surprise that chicken soup tops our list—it pretty much tops everyone’s list.  Although warm soup of any kind is great when you are sick and congested, chicken soup is the standard for a reason.  Healing and comforting at the same time, it makes you feel better inside and out.  Use your own stock if you can since it will be packed with that much more flavor and nutrition.  It is easier than you think!  We included Sharon’s foolproof recipe in our post on chicken stock.  Check out the post for the recipe and for helpful tips.  If you don’t have time to make homemade stock (it’s especially challenging when taking care of a sick family member), you can always use a high-quality, low-sodium store-bought chicken stock as well.  We really like Pacific or 365 (Whole Foods) brands.

Although you can throw together a flavorful chicken soup without a recipe, here is a great one from Ina Garten in her Barefoot Contessa: Family Style cookbook.  It is simple and delicious.

• 1 whole (2 split) chicken breast, bone in, skin on
• Olive oil
• Kosher salt
• Freshly ground black pepper
• 2 quarts chicken stock
• 1 cup medium-diced celery (2 stalks)
• 1 cup medium-diced carrots (3 carrots)
• 2 cups wide egg noodles
• 1/4 cup chopped fresh parsley

Preheat the oven to 350 degrees.

Place the chicken breast on a sheet pan, and rub the skin with olive oil.  Sprinkle generously with salt and pepper.  Roast for 35 to 40 minutes, until cooked through.  When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.

Bring the chicken stock to a simmer in a large pot, and add the celery, carrots, and noodles.  Simmer uncovered for about 10 minutes, until the noodles are cooked.  Add the cooked chicken meat and parsley, and heat through.

Season to taste, and serve.

Miso Soup
As with chicken soup, miso soup can be wonderfully comforting and easy to make when you, or your family, are sick.  The flavors lend themselves well to a palette dulled by congestion.  So, it tastes good, is gentle enough when you aren’t feeling well, and offers a blank canvas of sorts to which you can add ingredients, such as tofu, vegetables, or other ingredients like noodles or proteins.  Sometimes you really need to pack calories into each serving to keep the body going since most of us don’t feel much like eating when ill.

Miso, a paste made out of soybeans, grain (usually barley or rice), and salt, is now available in most grocery stores.  You will find it in the refrigerated section. There are milder, sweeter miso pastes that are labeled as yellow or white miso, and the stronger flavored miso pastes are red and brown.  It is easy to adjust the flavor by adding more or less of the miso to your broth or water.  Once opened, refrigerated miso will keep for months.

This is a simple recipe from Deborah Madison’s Vegetarian Cooking for Everyone.  She offers a good reminder that boiling the broth can change the flavor and nutritional benefits of miso, so just bring it to a gentle simmer.

• 2 to 3 teaspoons white or red miso to taste
• 1 cup boiling water
• A few drops dark sesame oil or chili oil
• For garnish: sliced mushroom, slivered scallion, or chopped cilantro, if desired

Put the miso in a cup, add a few tablespoons of water, and work it into the miso, diluting it to a thick cream.  Add the rest of the water, then pour the soup into a bowl or mug.  Add a few drops sesame oil, any of the garnishes–or none–and sip.

Other garnish ideas: asparagus (sliced diagonally and blanched), avocado, napa cabbage, spinach leaves, sweet potatoes (peeled, cubed, and steamed), snow peas, julienned carrot.

Ginger Tea
Making ginger tea is a great way to use any leftover ginger from cooking, but it is also a comforting beverage when you are sick.  Ginger is fantastic for calming an upset or nauseous stomach and is also an anti-inflammatory.  It is simple to prepare and to adjust the taste.

Steep a few slices of peeled and sliced ginger in boiling water for 3 to 5 minutes.  Add honey, and adjust flavor by adding more water or honey to taste.

Another easy soother is herbal tea with honey and lemon, or even just warm water with lemon.

Be well!

Now that I live in Washington, where the majority of all the apples consumed in the USA are grown,  I feel like I’ve hit the jackpot.  Not only are multiple varieties of apples available everywhere, from the farmers market to Costco, but they are infused in the culinary culture.  I have so much new inspiration for ways to use this fall treat in any and all ways possible.  You too can add the taste of fall to your meals with crisp and sweet apples.  Apples are long-lasting, nutritious, and inexpensive, making them a pantry staple.  They are also great to add to packed lunches or snacks.   Apples can be sweet, tart, soft and smooth, or crisp and crunchy, so sample different varieties to find your favorites. Eat raw, bake, or cook — but enjoy them now, at the height of their season.

An apple a day keeps the doctor away?

Apples are a source of vitamin C and both soluble and insoluble fiber. Soluble fiber helps to prevent cholesterol buildup in the lining of blood vessel walls, improving heart health. The insoluble fiber in apples provides bulk in the intestinal tract, aiding digestion.  To get the most health benefits and flavor, eat apples with their skin.

Selecting and storing:

Select firm apples with shiny skins that are free of bruises and punctures. Keep apples refrigerated so that they stay crisp.

15 Awesome ways to feed your family with Apples:

1. Apple cinnamon pancakes
2. Apple muffins
3. Diced to top muesli / granola / oatmeal
4. Dried apples (pack for snack, lunch, or serve on a cheese plate)
5. Pork chops with apples and onions
6. Waldorf salad
7. Apple, cabbage, carrot slaw
8. Warm lentil salad with apples and squash
9. Butternut squash and apple soup
10. Homemade applesauce
11. Sliced apples with nut or seed butter
12. Grilled cheese and apple sandwiches
13. Apple crumble, crisp, pie
14. Baked apples
15. Mashed sweet potatoes with apples

Did you know?  Interesting apple facts from the Washington Apple Commission (test your family members to see if they know this):

• More than half of all apples grown in the United States for fresh eating come from orchards in Washington state.
• One apple has five grams of fiber, supplying 20 percent of the daily fiber recommendation.
• Washington apples are sold in all 50 states and more than 50 countries.
• 10 – 12 billion apples are handpicked in Washington State each year.
• Each Washington apple is picked by hand. There are no harvest machines to pick apples.
• About 2,500 known varieties of apples are grown in the United States. More than 7,500 are grown worldwide.
• Americans eat approximately 19 pounds of fresh apples annually, compared to about 46 pounds consumed annually by residents of European countries.
• Red Delicious is the apple variety named as favorite by most consumers.

Kids cook too!

Here are some kid-friendly recipes (older kids can make these snacks on their own) from the Washington Apple Commission.  http://www.healthychoices.org/files/documents/fruit_snacks.pdf

Stay sweet!

Monday – We’re having a hard time letting summer go… so we had another dinner at the beach

• Cheese and fruit board with cheddar, havarti, apple slices, dried apricots, and Craisins
• Grilled lemon chicken
• Roasted potatoes with garlic and rosemary
• S’mores

Tuesday – this was a Dad dinner–I was at a meeting.

• Rotisserie chicken
• Potato salad

Wednesday

• Chicken enchiladas
• Sauteed sweet potatoes
• Broccoli and carrot slaw

Thursday

• Minestrone soup
• Sliced apples
• Cheddar cheese slices

Friday

• Minestrone soup (leftovers)
• Grilled cheese sandwiches
• Salami slices
• Sliced apples

Saturday

• Homemade pizzas
  • GF crust
  • Marinara sauce
  • Mozzarella cheese
  • Sausage
  • Mushrooms
  • Black olives
• Roasted broccoli

Sunday

• Grilled hamburgers
  • Caramelized onions
  • Cheddar cheese
  • Lettuce wraps
  • Sliced onions and tomatos
• Zucchini and yellow summer squash kabobs

Warm Lentil Salad with Apples and Squash
from “Dishing Up Washington 150 Recipes that Capture Authentic Regional Flavors” cookbook

For this warm salad, look for apples that are equally tart and sweet with a good crunch.

• 1 tablespoon extra-virgin olive oil
• 1 medium shallot, finely chopped
• 2 large stalks celery, finely chopped
• Salt
• Freshly ground black pepper
• 2 teaspoons finely chopped fresh thyme
• 1/4 cup dry white wine
• 2 cups (1/2-inch) butternut squash cubes
• 3/4 cup brown lentils
• 2 1/2 cups chicken or vegetable broth
• 1 medium sweet-tart apple (such as Honeycrisp), cut into 1/2 inch pieces
• 2 tablespoons chopped fresh Italian parsley
• 1 tablespoon champagne vinegar

1.  Heat a large saucepan over medium heat.  Add the oil, then the shallot and celery, and season with salt and pepper, and thyme.  Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.

2.  Add the wine, bring the mixture to a simmer, and coo until the liquid is gone, about 5 minutes.  Add the squash, lentils, and broth; bring to a simmer; and cook, stirring occasionally, until the lentils are soft and the liquid has been absorbed, 30 to 40 minutes.

3.  Stir in the apple, parsley, and vinegar; salt and pepper to taste, and remove from the heat.

4.  Let the dish sit for about 5 minutes for the apples to heat through.  Transfer the salad to bowl with a slotted spoon, leaving any residual liquid behind in the pot.  Serve hot, warm, or at room temperature.

Monday

• Grilled chicken sausage
• Peas
• Flatbread
• Apple slices

Tuesday

• Turkey Bolognese with pasta
• Roasted broccoli and cauliflower
• Pineapple and strawberries

Wednesday

• Kung Pao chicken
• Rice
• Steam sautéed green beans
• Strawberries 

Thursday

• Vegetarian Indian dishes
  • Chana masala (chickpeas and tomato simmered with spices)
  • Saag aloo (spinach with potatoes)
  • Basmati rice cooked with cinnamon, coriander, and clove
  • Grapes

Friday

• Marinated and grilled chicken skewers
• Grilled zucchini
• Leftover basmati rice
• Apple slices

Saturday

• Take-out from Northstar Cafe
• Peach ice cream

Sunday

• Grilled lamb chops, Italian style
• Sautéed kale
• Mashed potatoes (from the prepared foods counter)
• Strawberries

This week we continue the theme of planning and packing lunches for school (or work), following last week’s insightful interview with NEST Chef Teri Esensten.  We’re constantly doing research on how families approach school lunch, and we love hearing everyone’s experiences.  Common challenges range from complaints about kids who are picky eaters, to the difficulty of getting all food groups covered for a nutritious lunch, to concerns about food safety and allergies.  One interesting conclusion stands out: the lunch preparer is usually more concerned about offering variety than the kids expect or even want.  Often, if you find a few things that work and will cover their nutritional needs, then they won’t mind having it several times a week.  One thing we can say with confidence is that you need to listen to your kids and that trial and error will often play a role in shaping your lunch items rotation.  It helps to involve your children in the planning, and it offers a great way to engage with them about nutrition.

Feeding Brains and Stomachs

If you send your kids to school with packed lunches, then you are probably getting mentally ready for the challenge of making sure they get healthy, fulfilling options every day.  Although most of us have spent the summer making lunches for our kids anyway, the prospect of making sure they eat healthy meals during the school week can be daunting because it takes more planning; we can’t just throw something together.

We tackle school lunches the same way we do the rest of our meal planning: we use the Table365 system (and we’ve included a Table365 Lunch Ideas List)!  We all take shortcuts sometimes — this includes letting kids have the option to buy lunch at school some days if that is available —  but the absolute healthiest option is to send them to school with lunches that help feed their brains as well as their stomachs.

Feeding Your Family System for SCHOOL LUNCH:

1.  Make a plan / schedule
Plan out your school lunches the same way you do your other meals.  Even if your child is going to purchase school meals on some days, keep track of those as well so you balance them out on other days homemade options. Create your own template, or use one of our favorites as you plan.

2.  Stock your pantry, refrigerator, and freezer
Having all the necessities on hand will make school lunch preparation less stressful.  Make sure your grocery lists always have the staples you need. We’ve created a list that you can print and post inside your “lunch-prep” cupboard – personalize with your family favorites, too. Use the  Table365 Lunch Ideas List for inspiration and to create your shopping list.

3.  Have a lunch-prep area in the kitchen 
Save time by creating one lunch-prep station in your kitchen.  It could be a cupboard, a few shelves, or a large drawer.  Stow all the lunch boxes, thermoses, packing containers, re-usable bags, notes, bento box goodies (if you do that), and anything else you use to create the daily packed lunch.  You won’t have to hunt around different drawers and cabinets if everything you need is one area.  Check our Pinterest site for some creative ideas for lunch-prep areas.

4.  Pack Efficiently
Save time by having multiple containers.  Some foods can be prepped ahead of time and stored in the refrigerator or cupboard.  (Cut up a whole melon for multiple day lunches, snacks, and fruit salads; store in multiple small containers; take out and pack during the week. The same thing can be done with most carbs/grains.)  Use multiple thermoses to pack soup or hot leftovers the night before.  Freeze a blender of smoothies in small thermoses, and take out to pack in a lunch; and they will be thawed and ready to drink by lunchtime.  Make an entire package of tortillas into bean burritos (or quesadillas), freeze each one individually in re-usable sandwich bags, and pack as needed.

Healthy Homemade Lunch = Protein + Carb/Grain + Vegetable + Fruit

The best way to make sure kids get a filling lunch is to make it as well-rounded as you can. Planning something from each of these groups will help you do that. Here is a sample weekly schedule/plan using this “formula” for putting a week’s worth of lunches together. It can also be an example of having one set weekly schedule that you essentially repeat each week with any seasonal substitutions your kids enjoy. See our Table365 list for ideas to make different combinations, or to set up your weekly rotation.

Sample Weekly Schedule / Plan:

• Mon:  Soup + cheese cubes + crackers + fruit
• Tues: Bean burrito + roasted vegetables + fruit
• Wed:  Tuna, ham, or turkey sandwich or wrap + fruit + vegetable
• Thurs: Pita + hummus + vegetables (cucumber & cherry tomatoes) + fruit
• Fri:  Pizza + fruit + vegetable

Super speedy: For the days that go off-track, stores like Whole Foods, Trader Joe’s, and Starbucks offer fresh, pre-packed options of vegetables, fruit, cheese, and crackers that can make a quick stand-in packed lunch.

More school lunch resources:

• 20 lunch recipes from theKitchn.
• For a more in-depth look at school lunch preparation from a cookbook author, check out this article on Epicurious. 
  
• An incredible wealth of menus, recipes, tips, and inspirational photos from Laptop Lunches.
• Pottery Barn Kids breaks the whole process into three simple steps.

Happy Back to School!