I remember when I found out I was expecting a girl I began preparing myself for the infiltration of pink into my life.  I knew that no matter what you do, many girls seem to develop a love for the color pink.  Her nursery was grey and white, and in fact, her room is still grey and white, but she definitely prefers the color pink.  I rarely buy her pink clothes and toys, but with two grandmothers that spoil her she gets a lot of pink things in her life.  And she loves them.  Sigh.  She loves pink.  This dip is pure genius for pink loving girls.  It is so incredibly healthy, and I am only mildly ashamed to admit I got my daughter to devour it by calling it "pink princess toast" when spread on whole grain crackers.
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I'm not one to whip up crab cakes at home very often, but my mother called before they were headed out of town and said she had some extra lump crab meat she needed to give me.  Oh.  Ok.  These were quite a treat and if I find myself in possession of more crab meat soon I will definitely make them the same way.  The decadent addition that makes you think "why are these so good" is the crushed crackers.
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I feel as though this has been a particularly good season for strawberries, but we have been extra spoiled this year as well.  My father's garden has yielded the most incredible strawberries I have ever tasted, truly, and my mother in-law brought a half flat with her (carry-on) from Southern California.  We are currently plowing through more in California from a road side stand.
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It's almost that time of year again.  That time when I feel that mounting pressure to MAKE ALL THE SEASONAL PRODUCE hashtag givemeallthefarmersmarkets.  As much as I love this time of year, I also can resent it as I want so badly to squeeze in mounds of recipes while ingredients are at their peak but the reality is with two young kids it can be hard to accomplish this.  I mean, I could, but we'd never leave the house.

Meatloaf has always been and still is one of my favorite dishes.  It can be done so poorly but when it's done well it's so incredible satisfying.  Also, I like any dish that yields enough for leftovers.  I've posted a meatloaf recipe before but like most dishes, it has evolved over the years and I've settled on my favorite preparation, at least for now.  I find meatloaf pairs perfectly with pasta with basil pesto, but every so often I'll make mashed potatoes and French green beans.

I have a confession.  I'm not the biggest fan of wild caught, Pacific salmon.  Gasp.  I know.  You could care less.  It's just that I find even the higher qualities like Sockeye can oftentimes be rather tough and gamey.  Farm raised on the other hand, ohhhhh, it's just so fatty and creamy.  I have, however, found my favorite way to prepare wild caught, Pacific salmon.  I use a lower quality, the Silverbrite/Keta, which I find to be nice and mild and turn them into moist, flavorful salmon cakes.

I'm not sure why I'm calling this a raw kale salad, as opposed to a kale salad, maybe because it just makes me sound super healthy.  I do a lot of things with kale, like add it to smoothies, make pesto out of it, make chips, and braise it, but for some reason I hadn't tried the raw salad.  And now that I have, there is really no turning back.  It's such a meaty, satisfying salad.  I've fallen in love and I've already made this salad twice in the past four days.
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I think I've mentioned this before, but my mother was basically the Pakistani version of Michael Pollen when I was growing up.  My dad composted and grew vegetables and my mother made everything from scratch.  She didn't understand canned or frozen or boxed food and Little Debbie was basically banned from our house.  We weren't even allowed to have honey nut Cheerios, we had to drizzle real honey onto plain Cheerios.
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Those that know me know that I'm not a breakfast person (except when I'm pregnant).  I just can't seem to stomach anything breakfasty first thing in the morning.  A cup of coffee is mandatory, nearly always followed by a green smoothie, and then I like to run on an empty stomach for a few hours.  I am, however, quite passionate about making breakfast for my family.
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As you can see, there is more to this salad than just broccoli, but the heads of broccoli were the inspiration.  We decided to grill some burgers over the weekend and I wanted a hearty, raw broccoli salad to go along with them, but softened with some tender potatoes.  I also added some crisp, finely chopped bell peppers and thinly sliced swiss chard and tossed everything with a creamy, lemony mustard dressing.
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