Enjoy summer fruits and vegetables and Boost your health

Few things can get me more inspired to cook than stopping by one of our local farmer's markets. Today I pulled over at a roadside stand and picked up freshly picked broccoli, white corn, juicy cherries and tart blueberries.

While the fresh flavor of local fruits and veggies can't be beat, it's encouraging to know that these delicious fruits are also health boosters for my family. Sally Squires, health writer for the Washington Post, likens them to powerful health-boosting drugs in her column this week (thanks to our friend and fellow fruit smoothie fanatic Hampton Dellinger for sending me the link!): http://www.washingtonpost.com/wp-dyn/content/article/2008/06/20/AR2008062002600_pf.html

If you are lucky enough to have a farm stand or farmer's market in your town, take advantage of what's fresh, local and delicious this summer.

P.S. After numerous recommendations from Scramblers, I finally purchased my own copy of Barbara Kingsolver's latest book, Animal, Vegetable, Miracle, to learn more about her experience of growing all of her own foods for a year.

Should we stop eating Salmon?

Or, as my grandfather who lived to be 94 used to say, "Everything in Moderation." This op-ed in the New York Times about the depletion of wild salmon is unsettling: http://www.nytimes.com/2008/06/09/opinion/09grescoe.html?ex=1213675200&en=7a1186909233042e&ei=5070&emc=eta1

I'm pretty convinced that if the world population continues to grow, and the earth's people continue to eat more meat and fish and fewer vegetables, and we continue to overeat and waste so much food, our planet is going to have a heck of a time sustaining our eating habits.

For now, I'm going to stick with my philosophy of eating a wide variety of foods in a sustainable manner by buying only what I intend to use, using what I buy, focusing on plant based foods as much as possible, and trying not to overeat, which is an unhealthy form of wasting food.

Let me know if you have any other ideas for sustainable eating.

Costa Rica Adventure

Ah, vacation. It sounds so relaxing, especially since we're heading off on an exotic eco-adventure in Costa Rica with the kids. Then why am I so stressed out? It must be that pre-vacation lengthy to do list that I have to get through--laundry, packing, drop off the animals at the kennel, get haircuts, medicines, find passports, cancel newspaper delivery, get ahead on work--you know the drill. If only we didn't have to get so stressed out getting ready for vacation, then get wound up again when we get back and need to get our lives back in order and unpack, do laundry, catch up on work... Then we feel like we need a vacation all over again!

Still, I do feel incredibly lucky that we are able to go on such an exotic vacation this year and I am very eager to try the cuisine of Central America--I hear from friends who have been to Costa Rica that the mangos, bananas and fish are all exquisite--speaking of mangos, I hope you have a chance to try my new dish inspired by a Mexican recipe for Mango and Black Bean Salad this week--let me know what you think! I'll look forward to sharing my new recipe discoveries with you when we get back from our adventure (and get through that awful post-vacation to-do list!).

Adapting recipes for vegetarians or canivores

If your family is made up of both vegetarians and meat eaters, you may have developed some tricks for adapting recipes so you don't have to make multiple meals. Clearly, meat eaters can also enjoy meatless meals, but the reverse isn't true for someone who is a true vegetarian.

Subscriber Mary Brown suggested this adaptation for chicken nuggets: "I love your recipes because so many of them are vegetarian friendly, so wanted to add another tip for you. I was making chicken strips for the majority of our family but wanted protein for my vegetarian daughter. I simply took a soy burger, cut it into strips, dipped it in the same mixture that I was going to use for our chicken strips and cooked it in butter and olive oil in a second pan. My daughter loved it."

If you have more tips for converting your recipes, please post them here.

Business Working Parents Blog Loves The Scramble!

I was tickled to read a terrific (and entertaining) review of The Scramble on the Business Week Working Parents blog. Author Lauren Young has been trying to cook more for her family after work and decided to give The Scramble a try, which she learned of from our mutual friend, Beth Levison. Her favorite recipe so far is the Smokin' Barbecue Meatloaf--I hope you've had a chance to try it, too! Here's Lauren's write-up: http://www.businessweek.com/careers/workingparents/blog/archives/2008/05/the_six_oclock.html

Is this Recipe too Exotic for Your Family? We Loved It!

I'm trying to decide if this recipe is Scramble-worthy. Can you find the Asian Sweet Chili Sauce at their local supermarkets? Is it too exotic? Let me know what you think if you decide to give it a try--we thought it was delicious!

Thai Sweet and Sour Chicken Lettuce Wraps

Prep + Cook = 20 minutes
4 servings (6?)

The key ingredient in these wraps, Sweet Chili Sauce, is a popular Thai seasoning sauce, which is getting easier to find in US grocery stores as those flavors gain in popularity. Serve it with steamed rice and diced mango or pineapple.

1 – 1 1/2 lb. boneless, skinless chicken breasts
1/4 cup Asian Sweet Chili Sauce (also called Mae Ploy)
1 – 2 limes (2 Tbsp. juice, plus 4 lime wedges)
1 red bell pepper, cored and thinly sliced
2 scallions, thinly sliced
1/4 – 1/2 cup fresh cilantro or mint leaves (optional)
1 head Boston lettuce, leaves separated

Put the chicken in a microwave save dish with a lid. Partially cover it and microwave it on high until the chicken is just cooked through, about 6 – 8 minutes, turning once or twice. Drain it.

Cut the chicken crosswise, and using two forks, shred the chicken into bite-sized pieces. Toss it with the chili sauce and lime juice, and the cilantro or mint (optional).

Put the chicken, peppers, scallions and lettuce in serving bowls, and have each member wrap the chicken and vegetables in the lettuce. (note: use 2 lettuce leaves for each wrap to prevent tears in the lettuce). Squeeze lime juice over the fillings before wrapping, if desired.

Scambling Kids, I Want to Hear from You!

I'd like to know more about how your junior Scramblers feel about meal time, Scramble recipes, cooking and nutrition. Please ask your children to post on the Scramblog or email me their opinions as junior Scramblers on these or any other topics:

• Do they like cooking and helping in the kitchen?
• Do they think family dinners are a good idea?
• What do they think about kids doing chores and cooking?
• Do they have a favorite Scramble (or other) recipe?
• Do they make a recipe for a meal or snack that they think I should try?
• What would be their ideal dinner?
• Do they think kids should get dessert every night?

If you’d like to share photos of your kids enjoying a Scramble meal, please send them my way, too!