This week marks the celebration of Passover for many families and children.
Matzo, Matzo Man.
Tag: Lisa Barnes Blog
This Year’s Thanksgiving Challenge….The Flu
So my challenge last year was the vegan menu.
I Left My Heart….
Were you wondering what happened to Valentine’s Day?
Cookies, Cookies, Cookies
Eat Your Flowers – With Organic Blooming Salad Recipe
From Lisa Barnes
My son has always been an adventurous eater (think mussels, clams, shitake mushrooms), and luckily (in the eating arena) my daughter does everything her big brother does.
Every Day is a Holiday for Kids
From LISA BARNES
Think the holiday season takes a break after New Year
“Oh. I Don’t Like Green Stuff” with Organic Spinach Hummus Recipe
From Lisa Barnes
My children’s preschool is revamping their snack offerings to the kids. They weren’t doing a poor
Help! I Have No Kitchen (with Organic Roll Up Recipe)
From Lisa Barnes
The past month has been a bit kooky in the kitchen. First we were without refrigeration. An ancient sub-zero
Spinach Shrimpy Fusilli (Organic Recipe)
From Lisa Barnes
Ask your child to say that ten times, fast. High in protein and iron, this dish is a good way to introduce shrimp into your family’s diet. The pasta is creamy and comforting and really highlights the fresh flavor of the shrimp and spinach.
Makes 4 servings
2 tablespoons unsalted organic butter
1 pound large shrimp, peeled and deveined
1/4 teaspoon salt
8 ounces uncooked organic fusilli pasta
10 ounces fresh organic spinach leaves, torn into 2-inch pieces (about 2 cups)
3/4 cup sliced organic pearl onions, about 8 to 10
1 1/4 cups organic vegetable broth
1 teaspoon finely grated lemon zest
1/3 cup whole-milk ricotta cheese
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon freshly ground black pepper
Melt 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. Add shrimp and salt and saut
Fat Tuesday, with Organic Jambalaya and Citrus Corn Muffins Recipe
From Lisa Barnes
Before
