Edamame Hummus

Photo by Heather Miller

This is a nice spring-y twist on traditional hummus. In addition to using edamame instead of chickpeas, this recipe uses Greek-style yogurt instead of tahini paste - perfect if sesame seed allergies are a concern. If you are looking to avoid dairy, I bet a few tablespoons of full fat coconut milk would be a nice substitute for the yogurt. I have yet to try it, but would love to hear about it if you do!

Served with whole wheat pitas, pita chips and/or veggie sticks, this Edamame Hummus makes a scrumptious snack. You can also make a meal of it.

Crispy Tofu Fried Rice

Photo by Jacob Marre

Our idea of true culinary skill is being able to make a delicious meal out of whatever you happen to find in your fridge. Cooking shows are based around that concept, after all. And while most of us aren't exactly on the celebrity chef track, being able to cook this way can save you time, money and most importantly, sanity.

A dish like fried rice is the perfect platform for the work-with-whatcha-got style of cooking. It came into being as the Chinese way of repurposing leftovers. Once you master the ratio of rice to protein and veggies to sauce, you can mold and shape this dish to suit your tastes or whatever tid bits you have on hand.

Coconut Tapioca Pudding (pssst it's vegan!)

Photo by Jacob Marre

This is definitely an "I can't believe it's vegan" kinda recipe. Kids' Table is vegetarian, but not vegan. And I'm not personally vegan. Though I am testing the waters. It's not that long ago that the thought of going a day without cheese would have made me break into a cold sweat. In recent years, I've become less and less of a dairy fan, both for personal health reasons and on principle.

About 5 or 6 years ago I discovered that my younger son, Aleks, had a dairy allergy. No vomiting, no hives, no serious respiratory distress. Just lots of congestion (which the pediatrician blamed on seasonal allergies), and very rosy cheeks.

For the Love of Tahini

I recently rekindled my love of tahini paste. Made from ground sesame seeds, tahini is rich in complex B vitamins, minerals (particularly, calcium and magnesium), essential fatty acids, and even packs some protein. Yes, it is high in fat, but the good kind! And it's fat content satisfies the "creaminess" craving that I frequently look to dairy for.

Use this tahini dressing on salads, in wraps or as a sandwich spread. And when I say salads, I don't just mean the standard tossed variety. Try it on a grain-based salad or even on sautéed (and cooled) greens topped with toasted sesame seeds for a spin on Gomae.

Breakfast Tacos - For Dinner!

My 13-year old son, Jake, said something very poignant to me the other day: "I think it's great that no matter what, we always manage to sit down at a table and eat dinner together." Eating as a family has always been important to me, and it was so nice to hear that it means something to my teenage son too. We've heard about the countless benefits of sharing meal times together, including modeling good eating habits for kids, teaching manners and conversation etiquette, and just generally affording the time to talk and share the day's adventures. But from a practical standpoint, it can be challenging to get a home-cooked meal on the table every night.

One of my favorite approaches to the quick and easy weeknight meal is breakfast for dinner. My kids see it as a treat, since it's kinda breaking the rules. This Breakfast Taco recipe has become a favorite. The DIY aspect is fun, means less work for you, and is great for picky eater households.

Easy Being Green Dip

I'm a big fan of dark leafy greens. I know it's not just me and Popeye, but these veggies are kinda notorious for being difficult to get down the hatch of picky eaters. This dip, which I think is best described as a cross between Spinach Artichoke Dip and French Onion Dip, is capable of converting even the biggest skeptics (whether of the grown-up or pint-sized variety!). And unlike those dips, it uses greek-style yogurt instead of relying on the traditional mayonnaise or sour cream. Greek-style yogurt is creamier than regular plain yogurt and has twice the protein! In the video below, you'll see we use kale as the green, but you can use swiss chard or even spinach.

Sweet Potato Smoked Gouda Mac n' Cheese

Photo by Daniel Stranahan

Mac n' cheese is at the top of my comfort foods list. But let's face it, it's generally not the healthiest dinner choice. In this version, we use whole wheat pasta to up the nutritional value.  Sweet potatoes add more dietary fiber as well as a bunch of other vitamins and minerals (vitamins A, C and B-6, and potassium, to name a few). This super veggie has been said to be the healthiest one out there!

The smokiness of the gouda balances the sweet potatoes nicely and makes you wonder whether there's some bacon lurking around somewhere. And the whole wheat breadcrumb sage topping? Well, it's on top - and over the top.