Okay, eating burgers without a bun might seem reprehensible to some, but I get the desire to not eat all that bread. For some of us, it’s a calorie thing (i.e. the bun probably doubles the calorie count for an average burger); for others it’s a health thing (wheat allergies, Celiac disease, etc.). And then there’s my son, who just doesn’t like bread. Whatever.

The idea for wrapping burgers in lettuce came from my neighbor, although she didn’t know it. Before taking off on vacation, she brought me some produce that was going to go bad while they were away. It included a container of green leaf lettuce leaves, which it dawned on me would make perfect burger wraps. The result was surprisingly satisfying yet obviously much lighter and healthier than regular burgers with buns. And no tedious (and potentially embarrassing) cutlery required.

Lettuce-Wrapped Chicken Burgers

This recipe works with ground beef, lamb, or turkey, but I tried a chicken burger recently and am now a bit obsessed. If your grocery store doesn’t sell ground chicken, the butcher can easily grind some boneless-skinless breast meat for you. Or you can do it yourself in a food processor; just cube the meat and pulse a few times until ground.

Ingredients
1 lb. ground chicken (In light of recent news about antibiotics in poultry, I’d stick with organic, whether you’re using chicken or turkey.)
1 tsp. garlic powder
1/4 cup finely chopped fresh parsley (or about 1 tbs. dried parsley)
1 tsp. dried oregano
Salt & pepper
Green leaf lettuce leaves, 1-2 per person (lettuce is on the Dirty Dozen so buy organic if possible)
1 fresh tomato, sliced
1 small red or white onion, sliced (optional)
Ketchup, mustard, mayo, Sriracha, and/or whatever you like on your burger

Mix the ground meat with the garlic, parsley, oregano, and salt & pepper (use your hands to mix). Divide into fourths or eighths and shape into about 1/2-inch-thick patties. Use your thumb to make a slight depression in the middle of each patty. Heat your grill to medium and coat with a little oil. If cooking indoors, lightly oil a large skillet or grill pan and heat over medium-high heat. Cook the burgers until cooked through and lightly browned, about 5-6 mins. per side (the temp. should read 165 and the meat should not be pink at all). Divide the lettuce leaves among the plates, and slide the cooked burgers onto them. Dress with desired fixins’ and wrap. Eat with your hands.

Still, I love the feeling of anticipation that comes with summer vacation and want to make the most of the seemingly endless possibilities (even if that means dragging myself out of bed to  work at 5 a.m.). Who knows what we’ll do (besides tennis practice, baseball, and, yes, those reading lists), but I’m sure it will be an adventure. Just in case you’re still casting about for some fun and worthwhile things to do this summer, here are some of my grand ideas (notice how I didn’t say “plans”).

Preserve strawberries: Beautiful, fresh berries are one of my favorite things about summer, and this is an easy way to keep them around a little longer. The only thing I changed was I used less sugar (just barely 1/2 cup). I served the preserved berries on toasted sliced baguettes with prosciutto and a couple drops of balsamic vinegar. It makes an unexpected and delicious snack or appetizer.

Grow some herbs: Because when you encounter a recipe (like the cocktail below) that calls for a sprig of thyme or a few mint leaves, it’s annoying to have to buy an entire bunch at the store. The plants costs less than the packaged herbs and keep on giving. Plus they smell amazing when you’re sitting next to them reading a book.

Visit a goat dairy: I’ve been wanting to do this for a couple years because a) I love farm animals, especially goats, b) I love goat cheese, and c) any chance to show the kids a thing or two about where their food comes from is a good thing. So one Wednesday or Friday this summer, we’re heading up to Jumping Good Goats. Maybe we’ll fit in a hike while we’re at it.

Switch to a natural sunscreen that works. I get asked about this often because people (rightly) assume that since I try to avoid chemicals in my food, I also avoid them in the things I put on my and my kids’ skin. But, although I’ve tried just about everything and have some strong opinions, I am no natural skincare expert. Luckily, however, I happen to know one of those: Kristen Arnett is a makeup artist who specializes in green beauty, and her website, GreenBeautyTeam.com, is a veritable treasure trove of information on all aspects of healthy skincare and cosmetics. I asked her for a recommendation and was glad to get her seal of approval on a brand I use, Badger Balm. “It’s uber-safe and all natural,” she said. She also likes Jason and Soleil Organique.

Make apricot lemonade: Apricots are in season, and I’m always tempted to buy them because they’re so pretty and fragrant, but I don’t actually love eating them. But I love this. First, blanch 3-5 apricots in boiling water for a minute or two, then peel and chop when cool enough to touch. Make a syrup by combining 1 cup water, 1 cup sugar, and the apricots in a saucepan and allowing it to simmer until it thickens. In the meantime, squeeze about 6 lemons into a pitcher (about 1 cup of lemon juice). You can puree the syrup if you don’t like pulpy lemonade or just dump it into pitcher. Add water (or soda water and vodka) to fill. Serve ice cold (it’s nice with a few mint leaves).

Make some Summer Tomato Sauce: This is one of the first recipes I ever posted on this blog, and it’s still one of my favorites. It goes with just about everything, and is especially delicious with grilled summer eggplants and zucchini, grilled chicken, and of course pasta. It’s also great cold with burrata cheese. Or a spoon.

Grill peaches. When you grill them, peaches caramelize and sweeten into something satisfying and really, incredibly delicious. Plus, it’s too hot in my kitchen to bake a pie.

Cook some sausages over an open fire. Because, with all the — nitrate-free, humanely raised, even relatively healthy — choices available now (we like Applegate Farms Kielbasa), why wouldn’t you? If you don’t have access to a real campfire, you can do what we did and get a fire pit from Target and some of these.

Make a melon fairy house. So cute.

Make Fresh Herb Vinaigrette and put it on everything. If you have my free ebook, Easy Recipes from Real Food (which you should if you subscribe), you already know how much I love this dressing. It elevates potato and pasta salads, grilled meats, crudites, and just about anything else you can think of. The updated recipe here is super easy to make.

Eat some fresh Copper River Salmon. Now. No really, do this now. (The season only goes until mid-June.)

Reward reading. I know, I know: Reading is its own reward. I’ve heard this wisdom and, when it comes to parenting, I wholeheartedly disregard it. So, every summer, we make a reading list for each kid — usually books they’ve been meaning to read but couldn’t during the busy school year — and set up rewards, including a long-coveted and (so far) elusive trip to Water World, for when they accomplish their goal. Most public libraries have kids’ summer reading clubs. Ours offers cool book bags and theme park tickets, so they’re apparently on the reward bandwagon, too.

Try some giant bubbles. I thought my kids had grown out of bubbles until we made these.

Make Noosa Yoghurt pops.

Teach your kids some jump rope rhymes. It’s weird to me that my kids, especially my daughter, aren’t really into jump-roping. They think of it as something you do in PE, not recess. Well, I’m brushing up on my jump-rope songs in hope of making it fun and giving them something to do (besides kick the soccer ball into the alley) in our back yard.

Create Souvenir Jars. This is a brilliant idea (thanks Martha!) that I am super excited to do. I never know what to do with all the, um, stuff my kids collect and want to keep (tickets, acorns, trinkets, etc. etc. etc.), so this will be perfect. I’m seriously ordering the jars right now.

Visit a state or national park. Our country is pretty frigging amazing. I highly recommend Custer State Park, SD.

Make cocktails with veggies and herbs. My new fave is this refreshing Lime-Mint-Cucumber Collins: In a sturdy glass, muddle 3 freshly cut cucumber rounds, basil  5 big mint leaves, and 1/2 a lime cut into wedges. Pour into a cocktail shaker with 2 oz. gin and 1 oz. simple syrup (made from simmering 1 cup each water and sugar in a saucepan until syrupy). Shake, then pour mix over ice and top with about 5 oz. club soda.

We’re on our way to a great summer.

Yes, I’m a Pollan geek.

Here’s why:

At a certain point in the late middle of my life I made the unexpected but happy discovery that the answer to several of the questions that most occupied my was in fact one and the same:

Cook.

Some of those questions were personal. For example, what was the single most important thing we could do as a family to improve our health and general well-being? And what would be a good way to better connect with my teenage son? Other questions were slightly more political in nature. For years I have been trying to determine (because I’m often asked) what is the most important thing an ordinary person can do to help reform the American food system, to make it healthier and more sustainable? [...] How, in our everyday lives, can we acquire a deeper understanding of the natural world and our species’ peculiar role in it? You can always go to the woods to confront such questions, but I discovered that even more interesting answers could be had by simply going to the kitchen.

This is from the introduction to Cooked: A Natural History of Transformation. And, by the way, the introduction alone was worth the cover price. I haven’t finished the entire book yet, but so far it’s fascinating. Cooked examines the four basic natural elements — fire, water, air, and earth — as they pertain to food (right now I’m in the “water” section, and Mr. Pollan is learning the art of braising from a Persian-American chef). Along the way, Pollan manages to convey things I’ve always thought about but could never articulate quite as well, such as: “…cooking — defined broadly enough to take in the whole spectrum of techniques people have devised for transforming the raw stuff of nature into nutritious and appealing things for us to eat and drink — is one of the most interesting and worthwhile things we humans do.” Amen.

Even if you’re not a food geek like me, I highly recommend picking up the book. (Oh, and Star Trek Into Darkness comes out May 16!)

My fennel perspective changed when we had yet another spring snowstorm, which canceled yet another round of soccer and baseball practices and left us home for dinner one night when we really had no right (or plan) to be. Other than some carrots and wilted arugula, fresh veggies were scarce. I’ve been on a serious vegetable-roasting kick lately, so I decided to roast the fennel and pass it off as a side dish. Fennel is actually an autumn vegetable, which seemed fitting on this un-springlike night. I tossed a few carrots in the pan (safety measure in case the family despised the fennel) and cranked the oven for almost an hour, and you know what? It was delicious. Really, really delicious.

Fennel has a strong anise flavor that was somewhat mellowed and improved by roasting and caramelizing (isn’t everything?). And fennel is hearty enough to stand up to high temperatures and remain crisp and crunchy. We ate it with pan-roasted chicken breasts, and everyone wanted more. My only regret is that I didn’t have another bulb to roast. If you’re going to do this, I highly recommend roasting at least two at a time. You can always toss the leftovers into your next salad.

Roasted Fennel & Carrots
Ingredients
1 (0r 2) fennel bulbs, shoots and frilly green leaves removed
3-4 large carrots, peeled
2 tbs. olive oil
Pinch dried thyme
Salt & pepper

Preheat the oven to 450 degrees. Cut the end off the fennel bulb and then slice the entire thing in half lengthwise. Then cut each half into 1/2-inch-thick slices. Cut the carrot into inch-long pieces. Toss vegetables with olive oil, thyme, and salt & pepper in a large casserole or rimmed baking sheet. Roast in the oven for 50 mins., checking and stirring occasionally so vegetables brown evenly. Add more salt & pepper to taste.

But, it turns out agave nectar is, frankly, bad. The reason it ranks low on the glycemic index is because it’s very high in fructose — in fact, it’s higher in concentrated fructose than any other common sweetener, even the dreaded HIGH FRUCTOSE Corn Syrup (HFCS). Too much concentrated fructose (by which I don’t mean the naturally occurring kind found in fruit) can be unhealthy because your body doesn’t metabolize it very well and, for reasons better explained here, it messes with your liver and can cause obesity.

Plus, it bugs me when things are touted as “natural” when they aren’t. Agave nectar is actually a highly processed product made from the starchy root of agave plants (not the actual plant, as one would assume). It’s really not natural nor raw at all, thanks to the chemical process required to convert the starch to syrup —  similar to the process used to make HFCS from corn.

Sorry to be the bearer or bad news. But I think I’ve found the perfect alternative to the alternative: Local honey. While I’m not going to sit here and call honey a health food, at least it really is natural — heck, it’s made by bees feasting on flowers and then transporting the nectar from those flowers back to their hives. (It’s a fascinating process and important ecological issue, by the way. I highly recommend reading The Beekeeper’s Lament if you’re interested in the subject.)

Honey is not quite as sweet and neutral tasting as agave (and I get it’s not for vegans), but I think it’s benefits outweigh those slight drawbacks. Honey has antibacterial and antifungal properties. Plus, it’s relatively high in antioxidants. What I especially like about raw local honey is its seasonal-allergy–fighting ability. Honey produced locally (preferably within 100 miles of where you live) will likely contain the specific pollens you might be allergic to, so eating it regularly before and during allergy season can help boost your immunity to those pollens. I started doing that last year (when I ditched the blue agave syrup I had been putting in my coffee) and really think it’s helped make me itch and sneeze less.

I don’t suggest anyone start adding honey to things just for the nutritional benefits, but if you’re already sweetening something (tea, yogurt, cocktails), why not snatch a teeny health benefit, too?

REAL LIFE Meal Plan subscribers are eating Honey-Glazed Carrots, among many other fresh & delicious dishes, this week! For more information and to sign up for your meal plan, chick here.

When I first heard about the Paleolithic Diet a couple years ago, I thought it was for hard-bodies (my CrossFit friends) and slightly deranged people only. For those of you who aren’t familiar with the Paleo diet (also called the Stone Age diet, caveman diet, and hunter-gatherer diet), the premise is to eat only foods that theoretically would have been available to our pre-agricultural ancestors — foods that, for the most part, could be either foraged for or hunted. Basically that’s meat, fish, vegetables, fruits, and nuts. The theory is that humans are not adapted to eat processed grains (bread, pasta, Wheat Thins), dairy products, sugar, or foods that require cooking (rice, potatoes, beans), so therefore eating these foods (and a lot of others on the Paleo no-no list) is bad for our health for a variety of reasons.

Paleo proponents believe that our modern diet is a major cause of many “diseases of affluence,” including heart disease, obesity, cancer, and diabetes — diseases that have been linked to our Western lifestyle, not necessarily to having money, by the way. So, the Paleo theory goes, if we were to stick to eating what we’re genetically programmed to eat, we would be as hale and hearty as our Paleolithic ancestors. Many anthropologists and nutritionists take issue with some of the science behind the Paleo diet (Like: We’ve had over 10,000 years since the dawn of the agricultural era; plenty of time to evolve! And: Hey, cave dwellers actually did get cancer, that is if they lived long enough and didn’t die of a snake bite or saber-tooth tiger attack first!), and there are some who label it a fad.

Until recently, I was in that “fad” camp. First, eating Paleo goes against just about everything I had ever known about what “healthy” food is — seriously, meat is okay but beans are bad? Most “health-conscious” food writers — from Andrew Weil to Heidi Swanson to Mark Bittman — encourage us to limit red meats and eat more wholesome whole grains and legumes. And while I’m aware of recent studies showing that saturated fats are good for us, and I realize that the highly processed grains most of us eat nowadays are not, I was still having a hard time wrapping my mind around a diet that tells you to give up black beans in favor of steak.

I’ve heard many, many firsthand stories of people improving their skin, weight, and overall health by adapting a Paleo diet (this website has a lot of nutritional info and explains the health claims better than I can). But while I’m all for eating for maximum health, I generally don’t advocate strictly avoiding anything unless you’ve got food allergies or sensitivities (well, except processed junk). As a person who enjoys good food and loves to cook, eating like a caveman never sounded like very much fun to me. In the words of some very wise hedonist, “You might live forever, but it will seem like it.” I mean, it’s all very interesting, but…did you get a look at that list of foods you can’t eat? I’m sorry, but I decided food lovers just can’t be Paleo.

Then my darling husband told me he’d decided to go Paleo.

“Huh?”I said.

Then I figured I might as well try it with him because, well, we’re married and we usually eat at least one or two meals per day together. Plus, I didn’t think it would last. Well…I haven’t been strict about it, but I have mostly avoided grains, sugar, potatoes, beans, and dairy products for about six weeks (I already avoided processed foods, too.) The forced scarcity made me finally drop the 5 lbs. that had been bugging me for, oh, about eight years. My husband, who’s not a big guy, has lost a lot more. Other health improvements noted around here recently include the disappearance of chronic knee pain and swelling, fewer stomach issues, lower cholesterol, better sleep. Hmmm.

A true Paleolithic diet is probably too restrictive for most people (including me) to sustain in the long term, but I think going Paleo, or in my case, “partly Paleo,” is a worthwhile thing to do. I know, I know, purists will say that “partly Paleo” is bogus and kind of meaningless, but “partly Paleo” is my plan for a while. I’ve not become deranged, and I’m not turning this into a Paleo blog, but I thought I would share that I’m going in this direction. In the last week, I’ve added back in a few items — corn tortillas, Greek yogurt, Parmesan, lentils — that, for me at least, make life infinitely better and easier. I also understand some Paleo people have a “cheat day” occasionally, which is good because I helped my daughter finish off her chocolate bunny last night.

What I like about the Paleo diet is it forces you to eat mindfully. You really have to think about things when you can’t automatically stick your hand into a box of crackers every time you feel hungry or boil a pot of pasta when you’re uninspired at dinnertime. I discovered that I don’t even miss some things I thought I couldn’t live without (rice) and that I do really, really do miss others (coffee with cream). I learned that I can survive an afternoon sugar fix without chocolate (thanks to organic dried mango, my borderline-Paleo-approved sweet crutch) and that thinly sliced eggplant makes a killer substitute for pasta.

I also learned that the Paleo diet is actually not a bacon-and-pork chop free-for-all. The focus is on eating lots and lots of organic produce with the addition of some high-quality grass-fed meats, wild fish, and poultry. It seems a bit pricey, especially at the beginning when you’re running to the store every day for more perishable food. But then again, cutting out processed (packaged) foods will save money in the long run. Plus, I’ve always strongly believed we should stop eating industrially raised food, and this is by far the surest way to do that.

Planning is a necessity. I’ve talked a lot on this blog about meal planning (I sell wonderful Meal Plans by the way), but this goes way beyond that. Paleo folks need to plan breakfasts and snacks, too. This morning, I saw my husband make a little bag of raw almonds and dried strawberries to take to the office. This is new.

I expected to be hungry all the time, and I’m not. Ever. And — seeing as how I believe there’s more to eating than feeding ourselves, that eating should a source of pleasure, and that sharing enjoyable meals is one of life’s great joys — I also expected to be a little bored and depressed about the whole thing. But that hasn’t been the case at all. In fact, it’s been fun having my husband in the kitchen and experimenting together. Obviously, he’s taken a huge interest in meals lately (Honey, is this broccoli organic? he asked me! And, “Was this a happy chicken?”), and we’ve come up with some pretty creative and tasty alternatives to the starches and grains that have always filled our plates.

I’ve actually come full circle in my thinking and now believe that food lovers absolutely can be Paleo.

This recipe for Cauliflower Couscous is one of our most successful experiments. It’s delicious and very satisfying, and even the not-yet-Paleo kids said it was “yummy.” (By the way, we are moving our kids in this direction, too, without even telling them. But that’s a story for another post.) Last night I almost refrained from putting a big spoonful on my plate because it seemed so much like a high-carb starch. Weird.

Cauliflower Couscous
This makes a great side dish just like this, or you can leave out the veggies and use the basic “couscous” as a vehicle for curry sauce. It goes great with stir-fries, and it can also be used for a killer Paleo “fried rice.” You don’t absolutely need a food processor for this, but it makes it a LOT easier.

Ingredients
1 head organic cauliflower, rinsed and fairly dry
2 tbs. olive oil (or coconut oil)
1/4 organic onion, chopped
1 clove garlic, minced
1-2 small organic zucchinis, diced
1 tsp. dried cumin
Salt & pepper

Cut the cauliflower into florets. The easiest way to do this is to cut the whole thing down the middle, right through the stem. Then cut the florets from the core. I’ve found this recipe works best if the florets are pretty close to the same size, so cut the larger pieces in half. Put a large handful of cauliflower in the food processor and pulse about 10-15 times until the cauliflower is the consistency of rice. Don’t over process or you’ll move into “mashed potato” territory (although that probably would not be the worst thing…). Transfer to a bowl and repeat until you’ve processed all the cauliflower.

Heat the oil in a large skillet over medium-high heat. Add the onions and saute until soft and translucent, about 10 mins. Then add the garlic and zucchini and saute until slightly browned. Turn up the heat slightly and add about 2 cups of the cauliflower, a pinch of cumin, and salt & pepper. Cook, stirring constantly, until heated through but not mushy. Add more salt & pepper to taste. Save the remaining uncooked cauliflower for another meal (one head makes a LOT).

So there you have it, my take on eating Paleo and my first Paleo recipe. What do you guys think of the whole caveman thing?

The reason this routine, as relentless as it is, feels like a bit of a “lull” for us is that, because of the skiing commitment, my kids don’t do much in the way of after-school activities during January and February. So leisurely (somewhat) sit-down family dinners are the norm.

But now March is here, the ski program is basically over, and — wham! — it’s back-to-back (or overlapping) sports practices every night. Of course, being a mom of active, grade school-age kids, I’m fully prepared for 45 minutes of driving and kids changing and doing homework in the car. No problems there. What I can’t abide is missing dinner. Sure, the occasional portable turkey sandwich supper isn’t going to harm anyone, but I really miss dinner when we don’t have it. So, I’ve decided to break one of those long-standing rules I’ve always known but never really knew why: We’re eating dinner after 8 p.m. We’ve done it a few times this week, and it’s actually a nice way to wind down. It feels a little European, and the kids get a kick out of staying up past their bedtime.

One of the keys to making dinner happen is fitting in to your schedule, and if the only time you can gather everyone around a table is 8:30 at night, well I say don’t stress about it. The kids will still be in bed by 9 or 9:30. And I know you’re probably wondering about the wisdom of eating right before bed; all I can say is we haven’t seen any ill effects. And, yes, snacks are required (that turkey sandwich works well) to ensure nobody starves to death before dinner.

Another key to making dinner happen is planning. I highly recommend a meal plan, either mine or your own. If you know what you’re going to make and have all the ingredients to make it, you’re much more likely not to hit the drive-through. For days when you look at the schedule and know it’s going to be dicey, I like one-dish meals that can be prepped ahead of time and then thrown in the oven for a specific amount of time. This baked chicken is a perfect example, and you can use this recipe as a template for many late-night suppers to come. My family really enjoyed this — probably because a cozy meal of crispy chicken with roasted veggies is the last thing you expect to sit down to at 9:00 at night.

Deliciously Easy Baked Chicken & Vegetables
Ingredients
1 package skin-on chicken thighs (about 5 or 6)
1 lb. new potatoes
3-4 large carrots, peeled
Any other vegetables you want to include: green beans, broccoli, and Brussels sprouts all roast beautifully
1 lemon
Olive oil
Dried thyme
Salt & Pepper

In the morning or whenever you have time, chop the carrots and cut the potatoes into 1-inch pieces. Slice the lemon. Pour a little (1/2 tbs.) oil in the bottom of a large casserole dish and lay the lemon slices in the dish. Toss the vegetables with 1 tbs. oil, a pinch of thyme, and salt & pepper. Pour into dish over lemons. Brush the chicken with a little more oil and season with salt & pepper. Place thighs on top of the vegetables and cover with plastic wrap and keep in the fridge until you’re ready to bake. If you’re not home, instruct your spouse or older child to preheat the oven to 450 degrees. Bake uncovered for 35-40 minutes until chicken is cooked through and skin is crispy.

First, a bit of pot-related personal history. The large, pea-green Dutch oven in this photo (any many others on this blog since Day 1) was a gift from my aunt for my “iron” (sixth?) wedding anniversary. When I first received it, I oohed over it but really had no idea what to do with it beyond the occasional batch of chili or Bolognese. Plus, it was so big that I ended up storing it in my lower oven (rarely used back then; this was the era of infant feeding schedules and Whole Foods takeout) and almost forgetting about it. When I rediscovered it a few years later, my aunt had passed away and the pot honestly had more sentimental value to me than anything else. Over the years though, I’ve discovered one new perfect use for it after another, and its home has moved from the oven to the stove-top. Now I still think of my aunt whenever I use the pot, which is a great because that is almost every day.

Once I realized the miracle of cooking in cast iron, I’ve never turned back. Cast iron cookware heats up relatively slowly and retains heat really well, allowing you to simmer foods at almost any temperature, plus it can go straight from the stove to the oven — helpful in making a lot of dishes. All cast iron is last-a-lifetime durable, and the enameled (colored) kind is nonreactive (like to acidic foods) and super easy to clean. I think there’s a place in every kitchen for both enameled cast iron and the basic black kind. Both are surprisingly nonstick without using creepy chemical coatings like PTFE that can leach fumes into the air, and your food. But let’s be clear,  you don’t actually need one of these (or, ahem, three). A regular stock put will work for soups and stews, you can use a large saucepan for most rice dishes, and skillets work fine for browning meat. But with a Dutch oven, you can do all that — and much more — in one beautiful pot.

If you own an enameled cast iron pot or have been shopping for one, you know the rub with them: They’re expensive. All I can say is I really think they are worth the investment. And some are more expensive than others. Before I tell you about my experience with several of the different brands, here are the basics of what to look for in a Dutch oven. As long as your pot has most of these design features, it should work beautifully.

• First and foremost, the pot should be heavy. It’s the heft that makes these things retain heat so well and last so long. The pot’s sides, bottom, and lid should all be equally heavy and thick.
• The lid should fit tightly and have a good-sized knob that you can grasp with an oven mitt. The lid and the knob should be oven safe; definitely confirm that this is the case before buying. Also, look for little bumps lining the underside of the lid; these collect the steam that comes off your food and use it to continuously baste whatever’s cooking instead of evaporating away.
• The pot should have easy-to-grab, sturdy handles on both sides.
• What size you choose is a personal preference, but I would argue you should get the largest Dutch oven you can afford (and lift), probably about 5-6 quarts. You’re investing in a pot that will probably outlive you, so don’t get one you will outgrow in a couple years.
•  As for the shape, round is probably the most popular. Round Dutch ovens theoretically work best on a stove burner because the heat will be evenly distributed over the entire base. However, if you’re leaning toward a smaller pot (3-3.5 quart), you might consider oval because, since oblong is the shape of most roasts and meats, you can fit more food in a smaller pot.

So, here’s the scoop on my pots:

My cherished green pot is a 6-quart Mario Batali from Crate & Barrel ($150, crateandbarrel.com). It is awesomely huge and incredibly heavy. After eight years (and very light use the first few years), it is starting to show some wear in terms of chips in the enamel and stains on the white interior. Neither of these seem to affect its cooking performance, but I’m not sure it will survive to pass down to my daughter like my mom’s Le Creuset casserole did.

Which brings my to the brand most cooks associate with the highest-quality cookware, especially Dutch ovens: Le Creuset pots are made in France and, like most everything else imported from France, very pricey. My 3 1/2-quart oval pot costs $235, ouch (10-year anniversary present, thanks honey; lecreuset.com). But, after using it almost daily for over three years, I’ve noticed a few advantages. First, the creamy-white interior has not stained and the enamel hasn’t chipped at all. Also, the cast iron is slightly thinner, making it lighter and therefore easier to use. I really like the oval shape for cooking whole chickens, too. As I mentioned, I have a Le Creuset casserole dish that my mom bought in France in the 1960s, which is still in great shape. Just think, if you get one of these, it will become an heirloom to someone.

Still, worth it or not, these are big investments. Fortunately, there are good alternatives that cost much less. First, I love my 3-quart white pot from Cost Plus (about $40; worldmarket.com). It’s great for cooking up a smaller batch of rice or lentils, and is just so darn cute. Also, I have a deep Lodge saucepan that came as part of a really useful 2-piece set (the lid is also a skillet) that costs $58. Its plain cast iron surface works great for most things, although it’s not recommended for tomato-based sauces and other acidic dishes. Lodge also makes beautiful enameled Dutch ovens that range from about $80-$115 (lodgemfg.com).

I’ve seen great deals on enameled cast iron Dutch ovens at Target and Home Goods. I’m still kicking myself for not snapping up a gorgeous Staub “Cog au Vin” pot (the one with the rooster handle) that I saw at at Home Goods for around $100 a few months ago. And just last week a friend texted me a photo of what looked like a really nice bright red Dutch oven that was selling at Costco for $79.99. There is even a Le Creuset outlet near where I live, although, like most “outlets” these days, I must say it seems slightly bogus and not much cheaper than full retail; still, definitely worth a look. My advice is to keep looking until you find just the right pot; as my son (quoting Indiana Jones and the Last Crusade) would say, “Choose wisely.” This is not a disposable item.

I hope this will help you find a Dutch oven you love and can afford. Once you do, I know it earn a spot on your stove-top (since it’s too heavy to put away!) for a long, long time.

Anyway, I had big plans to write a high-minded piece on the subject. But I wasn’t really sure where I was going with it — maybe a list of things I’ve learned, such as that I don’t mind not eating meat and that going to the grocery store is one of my ideas of fun (one that I missed sorely the year I gave up all shopping)? Maybe a plea for others to consider slipping out of over-consumption’s shadow for 40 days? Wow, things were getting a little heavy when my daughter came up and asked me what I was doing. I mumbled something about “notes about Lent,” and she said, “Ooh, I love lentils!”  Which of course made me chuckle. And then it made me think of a new recipe I love, a warm lentil salad that, now that I think of it, would be a great thing to eat during Lent (or anytime).

So, yes it’s Lent. But that’s probably all you need to hear about that. Instead, here is a recipe I think you’ll really like.

I’ve had a rocky relationship with lentils. During the 90s, lentil soup was the rage, and usually it was gritty just okay tasting at best. Then a few years back, I spent some time in a part of Asia where the entire diet is basically lentils. After that trip I thought I would never eat another one. Well, Melissa Clark’s Red Lentil Soup with Lemon cured me of that, and now I’ve been making up for lost time (and lentils). Lentils are really, really good for you. They’re high in protein and fiber while being very low in fat. Plus, I just love natural whole foods that are so easy to cook. Lentils are the only legume that you don’t have to soak,  just simmer in water for about 20 minutes.

This is my current favorite way to eat lentils, and it also fits the bill for simple Lenten eating. In fact it’s one of those things that sounds too simple to be anything special. But trust me, this is incredible (a word I don’t use often, especially when referring to salad). I’ve been a bit obsessed with celery recently — maybe the world’s most under-appreciated vegetable — and I think I might be on to something; the easy celery salad I included on last week’s REAL LIFE Meal Plan was a huge hit with subscribers. With the addition of lentils, this salad makes a great side dish or light lunch. I ate it today, and it almost made up for the lack of chocolate on Valentine’s Day.

Warm Lentil Salad with Celery & Lemon-Parsley Vinaigrette
(This makes 4 small side portions; I’d double this for sure.)
Ingredients
1 cup lentils (any variety will work, although I especially love the green Puy or French lentils)
Kosher Salt
3-4 organic celery stalks, chopped, plus some of the inner leaves if you have them
1/4 cup shredded Parmesan or other hard, aged cheese

For the dressing:
Juice of 1/2 lemon (about 1 tbs.)
3 tbs. extra virgin olive oil
1 clove garlic, finely minced
1 tsp. dried parsley or about 1/4 cup fresh (finely chopped)
Salt & pepper

Put the lentils and about 2 cups of water in a saucepan, sprinkle with a pinch of salt, and bring to a boil. Reduce heat, and simmer until lentils are cooked, about 20 minutes (you can also add 1/4 cup chicken broth to the cooking water if you happen to have it). Season with salt & pepper to taste, drain in a fine colander. While the lentils are cooking, chop the celery and put in a bowl. To make the dressing, put all ingredients in a jar with a tight-fitting lid and shake well. Pour the dressing over the celery in the bowl. When the lentils are cooked and drained, spoon them into the bowl with the celery and dressing. Add the cheese and toss to combine. Sprinkle with salt & pepper to taste. Devour.

How do you like Real Life Delicious’ facelift?
I hope you’ll spend some time checking out the site’s
new features, and check back often, as I am busy updating
and adding lots of information and programs!

Even when the weather is balmy, I tend to make a lot of soup. It’s the easiest way I know to use up wilting produce and turn disparate items (some sausage, a chicken breast, leftover cooked grains) into a harmonious and satisfying meal. Since the highest temperature we’ve reached around here since last Saturday was about 14, you can bet I’ve been at the stove happily stirring soup.

I started making soup regularly a few years ago when my son declared he didn’t like sandwiches and wanted to bring soup to school for lunch. If you’ve been reading this blog for a while, you know I am can-averse (trying to avoid BPA) and also I don’t like processed foods with a lot of unpronounceable ingredients (which canned and pre-made soup tends to have). So I started making soup, first basic chicken noodle (and eventually graduated to this, which isn’t basic at all), then Italian wedding and posole, and have since become a full-on Stone Soup lady — meaning I am constantly making soup out of anything and everything.

I enjoy making big pots of soup for lots of reasons, including:

Soup is pretty hard to mess up.
It makes my house smell delicious and homey.
It’s warm and comforting.
My kids will eat it.
My husband gushes about it, and he doesn’t gush about much.
I can stir it while I do other things like talk on the phone and help with homework.
Soup can be used for great make-ahead weekday dinners and lunches.
Homemade soup is healthier than canned or boxed versions.
You can bring it to the neighbors, and they will love it.
It’s satisfying and filling.
It keeps pretty well.
Did I mention it’s warm?

Over the weekend, I made a large batch of potage parmentier (a fancy name for potato-leek soup, which you can also serve cold as vichyssoise) and some Southwestern Chicken Soup for next week’s REAL LIFE Meal Plan (you can subscribe here!); I also dug an elk round steak out of our garage freezer and added it to my favorite barley soup recipe (my version used homemade beef stock, added 1/2 pint of mushrooms, and left out the oxtails). All of them were delicious, and I am so happy to have large containers of them in my fridge this week, but last night’s chicken soup with rice was the clear favorite — the Real Life Delicious version has whole grain brown rice, lean chicken breast meat, and a some green chiles for little added kick.

Chicken Soup with Rice (Kicked-up Version)
Ingredients
2 large boneless-skinless chicken breasts (look for humanely raised, free range chicken that has not been given or fed antibiotics)
1 tbs. olive oil
1/2 onion, chopped
3 celery stalks, chopped
2 garlic cloves, minced
t tomato, diced
1 quart organic, low-sodium chicken broth
1 bay leaf
Salt & pepper
4 white corn tortillas, shredded by hand
1 4-oz. can diced green chiles
1-2 cups cooked brown rice (I like short grain brown rice for its chewy, slightly sticky consistency)

First, poach the chicken breasts: In a deep skillet, bring about 1 1/2 cups water (seasoned with a little salt and maybe a little celery and onion) to a boil over high heat. Add the chicken breasts to the pan, return to a boil, and cook for 3 minutes. Cover, remove from heat, and let stand for 10-15 minutes more. Remove chicken from liquid and set aside. In a large pot or Dutch oven, heat oil over medium heat. Add onion and celery and cook for 5 minutes, then add garlic and cook another 5 minutes until all are translucent. Add tomatoes and stir. Add chicken broth, bay leaf, a pinch of salt & pepper, about half of the shredded tortillas, and the green chiles. Simmer for at least 20-30 minutes. If the soup seems too thick, you can add a couple cups of water; if it’s too thin, add a couple more of the tortillas. Shred the chicken breasts with two forks (one in each hand) or cut into bite-sized pieces. Before serving, add the chicken and rice to the pot and cook on medium-low heat for at least 10 minutes longer. Test seasonings and add salt if needed.

Keep warm everyone!

Speaking of soup, my NEW class for January, “Stone Soup,” is all about making nourishing, warming, rejuvenating soups that your family will love! Learn how to improvise with confidence as well as the secrets to taking soup from just okay to just amazing. We’ll make several large batches so you can even take some home!
The date is Thursday, January 31. Contact me for more information or to sign up!