This fall I won’t give in (as much). Dining out too frequently is bad for our budget, bad for our waistlines, and it sets a bad example for our kids. Perhaps planning some restaurant-style dishes will help me keep my eye on the ball: healthful meals together at home that incorporate more fruits and vegetables, and encouraging my kids to try new foods. A little web surfing uncovered all kinds of delicious “restaurant style” recipes that will inspire me to stay with it for the nights when my schedule is getting the best of me.

Planning and prep work my key strategies. Some TV chefs make it look easy to pull it all together quickly, chopping alongside a hot pan and tossing things in… and that works when I really have a half hour to myself without interruption. But often I am answering homework questions or assisting in some sort of art project at the kitchen island while cooking at the same time. My attention is absolutely divided. And so I need to choose recipes that can be made ahead, even if that only means chopping the veggies earlier in the day, which is a great strategy for one of our favorite restaurant dishes: Chicken Lettuce Wraps.

Homemade pizza is actually faster than calling for delivery–even a “fancy” pie such as The Pioneer Woman’s version of California Pizza Kitchen’s BBQ Chicken Pizza. (I make mine with store bought pizza dough on a weeknight, or even a pre-baked pizza shell such as Boboli.)

My husband and daughter love Coconut Shrimp with those mysteriously tasty dipping sauces. I was shocked to discover they are simple to make at home. We buy bags of shrimp peeled, deveined, and frozen at our wholesale club for a fraction of the grocery store cost. Having frozen shrimp on hand is also a terrific strategy when I’m not inspired to do any more than boil pasta and open a jar of marinara sauce. Add a dash of crushed red pepper and some shrimp and we have a simple seafood fra diavolo over pasta. Sounds fancy pants, right?

Look at your schedule for the week and think logically about timing your meals. Be sure to read through any new recipes thoroughly to avoid nasty surprises. (What? I was supposed to marinate the chicken overnight?) Any tasks that can be done ahead–making pizza dough, marinades or stir fry sauces–make the rush hour so much less… rushed. Often I fill a pasta pot with water in the afternoon, or set out a cutting board and pantry ingredients on the counter just before I dash out to school pick up and karate. This accomplishes two things: first, the water has a chance to come to room temperature, which will make it boil faster when it’s time to cook. Did you ever notice that Rachael Ray’s pots and pans are already set out for her on the stove, and that whatever she needs in her pantry is right in front? This is not an accident, but hers is also not a real home kitchen. Set out your ingredients ahead of time, and you’ll be much less likely to throw in the towel when they’re staring you in the face. If I know the veggies are already chopped and the chicken is defrosted and sliced, then I am more than halfway to Chicken Fajitas.

Try this restaurant knockoff for Broccoli-Cheddar Soup, paired with fresh bread and a simple salad. Rachael Ray’s Phunky Pho is definitely faux, but it is still delicious and comforting and maybe the perfect meal when you feel a pox on your house. Er, I mean, if anyone is coming down with a cold. Staying in for date night? Serve Fried Mozzarella Steaks with Crispy Salami Salad with a glass of red wine and you will not regret giving the babysitter a night off.

Do you love potato skins with sour cream? Me, too. But you can bake them at home for a fraction of the cost and calories. Even better, you can bake four extra potatoes in the beginning step so that a few nights later you are way ahead of the game when starting this ultra-creamy and comforting Baked Potato Soup. In a similar fashion, Pork & Pinto Bean Nachos are a busy mom’s best friend. While you’re preparing one dish, you can do double duty by roasting a second pork tenderloin for another meal later in the week (or even freeze it). Have a vegetarian in the family? Just modify a second smaller tray of nachos without the meat.

In New England, sandwiches known as “the pilgrim” or “the Thanksgiving wrap” are popular at delis, cafes, and casual dining restaurants. But you don’t need a professional kitchen or Thanksgiving leftovers to create this savory comfort dish. Try Thanksgiving in a Sandwich… nothing could be more simple, and the ingredients can be modified for the pickiest eaters. Another New England restaurant menu favorite is baked or broiled white fish “en casserole.” Roasted Cod with Lemon Parsley Crumbs is a quick and healthy entree; add a steamed veggie and microwave “baked” potato and you’re done.

This fall, keep everyone cozy at home and keep more Benjamins in your wallet by planning and preparing a few simple restaurant-style meals for the rush hour.

Read more by Robin Horrigan

Robin Horrigan writes the column Cooking from the Carpool Lane. She lives on Boston’s south shore and is a stay at home Mom to Ryan, seven, and Maegan, three. Her fascination with cooking sprouted from watching Julia Child cook on a little black and white TV; Robin helped her Mom in the kitchen until she was old enough to ask Santa for her very own copy of The Joy of Cooking. She experiments with all kinds of cooking and baking, from quick weeknight dinners and easy cookies to long simmering weekend stews and complicated, fancy desserts. Ryan thinks if his Mom will ever be famous, it will be “for her awesome cookies.” Her friends say it will be for the cocktails. Either way, if she’s not doing volunteer work or shopping for shoes, you’ll probably find her in the kitchen.

Photo by WordRidden

Here are the top 10 food staples I always keep around:

1. Salt: Cordelia, King Lear’s maligned daughter, had it right: everything is better with salt. Salt (in moderation, of course!) can enhance just about every savory meal. And, you may not know, there’s usually a pinch or two of salt in desserts to bring out the sweet flavors.

2. Olive Oil: At the start of many robust sauces is a good olive oil. It’s also great on salads, in dips, or drizzled over pasta (just add garlic for an easy aglio e olio sauce).

3. Dried Pasta: Speaking of pasta, there are few more versatile base foods out there. Just buy a few boxes of your favorite brand when it’s on sale and keep it in your pantry.

4. Red Pepper Flakes: Try just a few dashes of dried red pepper flakes to make things interesting. Red pepper flakes give off heat without imparting any flavor, which is why I prefer it over Tabasco sauce.

5. Garlic: Garlic gives sauces, stir-fries, stews, soups, and most any meal a little extra oomph. Sauted briefly, it still packs a kick. But let it slowly cook with other ingredients and it nicely mellows.

6. Flour: Try finding a baked good that doesn’t call for flour (okay, fine, besides flourless chocolate cake). Flour is the base of so many foods that it’s a great ingredient to always have around.

7. Eggs: Just like flour, eggs are in a lot of recipes for baked goods. Also, the fact that you can scramble, fry, poach, or hard-boil them means that you can get a variety of tastes and textures out of just one ingredient.

8. Bread: Can you think of a really good sandwich you’ve had that didn’t have two slices of bread? I doubt it. And, if you’re afraid you can’t eat an entire loaf before it goes bad, just put half of it in the freezer in a Ziploc bag. After a cycle or two in the toaster it’s as good as new.

9. Tomatoes: Light and refreshing, tomatoes brighten up any meal. And besides, it’s good to always have some kind of produce on hand. Just don’t store them in the fridge–they lose their flavor in refrigeration.

10. Parmesan Cheese: Perhaps a controversial choice, parmesan is versatile, has a strong flavor that means a little goes a long way, and keeps well for a long time. Sprinkle grated parmesan on pasta or soup, fold it into meatloaf, or stuff it into an omelet–it’s a great flavor booster.

Laura Troyani heads up Marketing and Business Development for Plummelo. Not content with just being another behind-the-scenes pencil pusher, Laura decided to give blogging a shot and writes practical, everyday tips for the home cook (or aspiring home cook). Laura’s favorite foods are ice cream, olive oil, ice cream, parmesan cheese, ice cream, and occasionally ice cream.

Julie Grice is the author of the healthy living blog Savvy Eats. She follows a “Smart Food, Smart Fitness & Smart Life” philosophy by featuring resources on gardening, cycling, and local/seasonal foods. We asked Julie to clue us in about exercise-friendly food ideas and at-home gardening, and of course got a guilty pleasure recipe out of her.

What was your inspiration for Savvy Eats?

I initially started Savvy Eats as a way to share my recipes, daily eats, and food science knowledge. Since then, I’ve shifted my focus away from my daily eats and workouts, and more towards information sharing interspersed with information about my life.

I want Savvy Eats to be a resource for everyone looking to learn about eating locally and seasonally, growing your own produce, and/or cycling.

What resources do you turn to for food ideas or recipe inspiration?

Other food blogs and cookbooks. One of my recent favorites is “Cooking Know-How” by Weinstein and Scarbrough.

I also get inspired by restaurant menus when we go out to eat.  They can give me great ideas for new dishes to try and flavor combinations.

What is important to you when deciding which grocery items to buy?

I recently wrote a whole post about this, but basically:

1. First and foremost, I choose local and in-season produce whenever possible. Of course, sometimes I bend the rule… there are days when I just want a banana or pineapple, or need a lemon for a recipe, and we can’t grow those in New York!

2. I steer clear of anything containing artificial sweeteners.

3. We try to buy all of our milk, cheese, eggs, and meat from local sources in order to support small businesses, rather than factory farms.

What tips do you have for anyone looking to start a garden at home?

First, you don’t need a ton of space to grow your own vegetables or herbs! You can easily grow some basil or chives in a window box, or some bush beans or lettuce in a pot near a sunny window or on your porch.

Secondly, figure out what you really like to eat. For instance, you’d be surprised by how many cherry tomatoes you’ll get off of just one plant! In our first summer of gardening, we planted 8 cherry tomato plants, and pick 7 or 8 pounds of them a week! So if you don’t love cherry tomatoes or cucumbers, or whatever you are planting, stick to only one or two plants, or grow something else.

Everyone knows to water your plants. But be careful not to overwater! Too much water can flush the nitrogen and other nutrients that plants need out of the soil.

If you are nervous about successfully planting seeds, try planting seedlings instead. Bonus: you’ll get to harvest veggies more quickly than if you started with seeds!

As an avid cyclist, what foods do you turn to boost your energy and get you going?

Before a long ride, I try to choose something with lots of carbs and a little protein to keep my energy up without weighing me down. In the mornings, I’ll typically have some toast with nut butter and preserves about an hour before my ride. After the ride, I fuel back up with some fruit and something with a good mix of carbs and protein. This might be a bagel with more nut butter, some eggs-in-the-nest, Greek yogurt, or a pasta dish. Recently, I have also been drinking cherry juice after every long ride, because it contains natural anti-inflammatories!

At Plummelo, we’re all about recipe organization. How do you keep your kitchen organized?

I recently wrote a post about this one, too! Everything in my kitchen has a designated home, so I can always find exactly what I need.

When I cook, I try to get out and measure all of my ingredients before I start.  It adds a few dishes, sure, but it also ensures that I have everything I need and that I don’t mess up the dish by letting something cook to long because I’m busy chopping or shredding ingredients!

What’s your favorite guilty pleasure recipe?

Definitely risotto cakes. Risotto is one of my favorite dishes to make, and the cakes definitely ‘bump it up’ a notch!

Savvy Risotto Cakes (originally published here)

1 1/2 tsp. olive oil
1 clove garlic, minced
1/2 c. Arborio rice
1 1/2 – 2 c. vegetable broth
1/2 tsp. oregano
1 T. butter
1/4 c. shredded Parmesan cheese
Salt and pepper to taste
1 egg
1/2 c. flour
1 c. Panko or bread crumbs
2 tsp. chili powder (optional)
Olive oil
Make the risotto. I recommend doing this the night before/the morning of, but this isn’t absolutely necessary.

To make the risotto, heat 1 1/2 tsp. olive oil in a medium-sized saucepan. Add the garlic and cook 1-2 minutes. Add the rice and 1/2 c. broth. Stir continuously until the liquid is nearly absorbed, and add another half-cup of broth. Continue until the rice is fully cooked and fluffy (you may not need all of the broth!). Stir in the oregano, salt, pepper, butter and cheese until the cheese and butter are completely melted.

Cover and refrigerate the risotto until completely cooled or until you are ready for the next step, whichever comes later.

Now it is time to shape, bread and fry the cakes! Pour the flour onto one plate, mix the Panko and chili powder together on a second plate, and lightly beat the egg in a small bowl.
Scoop out a small handful of the risotto to form 1″ flattened balls.

Roll the ball in flour, then egg, then Panko. Set aside, and repeat with the rest of the risotto. This should make 6-8 cakes.

Pour enough olive oil into a frying pan to just cover the bottom, and turn the heat to medium-high. When hot, place 3 cakes into the pan, and cook until brown. Flip, cook, and repeat until all sides are browned. Remove the risotto cakes from the pan, and repeat with the remaining raw cakes.

Serve over a bed of fresh spinach.

——————————————————————————

Can’t wait to make some healthy meals? Try a few of these ideas:
A smorgasbord of healthy recipes you’ll be itching to try.
Recipes chock full of veggies to get you in tip top shape.

Visit Julie’s Website: www.savvyeat.com Join her on Facebook or follow her on Twitter.

I plied my guests with sugar. We drank a pitcher of a delicious, pretty drink I recently tried in Bermuda, called the Rum Swizzle. Made in advance so the flavors can meld and then served over ice, it is a perfect recipe for entertaining. Slightly more labor-intensive per drink were the Drunken Floats. One of the ladies said she has always been adverse to the “ice cream and soda” concoctions like root beer floats… until now. It makes a perfect creamy blend, and a touch of vanilla vodka poured over the ice cream cuts the sweetness enough to make it a welcome indulgence.

What’s a girls’ night without chocolate? Earlier in the summer I encouraged making cool treats ahead for the hot days, and Triple Chocolate Ice Cream Sandwiches have been a favorite among the kids. But when rolled in toasted crushed nuts along the sides instead of mini chocolate chips, they appeal to crowds of all ages. (Can I admit to you all that we had so much fun with the Rum Swizzles and the Root Beer Floats that we never even made it to these? My son jumped up and down to hear that all 12 sandwiches were still safely tucked in the freezer the following day.)

Last, but not least, we noshed on Chocolate Chip Brownie Pillows. Imagine biting into a chocolate chip cookie to find a fudgy brownie center… heavenly! Everyone was amazed that they were homemade cookies because they came out so professional looking. The brownie middle was such a great surprise.

True to fabulous form, my girlfriends came armed with cranberry-maple brie and baguettes and a wonderful hummus and feta dip with cucumbers sprinkled over the top. A little salty to balance the sweet.

Since I keep a well-stocked bar and baking pantry, I barely spent more money than I would on a couple of drinks out at a bar. We had a lot more elbow room and many more laughs this way. Before the weather cools down, try your next girls’ night out at home–out on the deck.

Read more by Robin Horrigan

Robin Horrigan writes the column Cooking from the Carpool Lane. She lives on Boston’s south shore and is a stay at home Mom to Ryan, seven, and Maegan, three. Her fascination with cooking sprouted from watching Julia Child cook on a little black and white TV; Robin helped her Mom in the kitchen until she was old enough to ask Santa for her very own copy of The Joy of Cooking. She experiments with all kinds of cooking and baking, from quick weeknight dinners and easy cookies to long simmering weekend stews and complicated, fancy desserts. Ryan thinks if his Mom will ever be famous, it will be “for her awesome cookies.” Her friends say it will be for the cocktails. Either way, if she’s not doing volunteer work or shopping for shoes, you’ll probably find her in the kitchen.

Photo by Food Network

Fast forward 30 years to the elementary school lunch room of 2010. There are allergy tables and nut-free zones, and kids stow their own anti-bacterial hand gel or wipes. Trading is outlawed due to allergy concerns, lunches are packed in coolers with ice, and almost no one eats a sandwich. It is a constant topic of conversation at my “mommy coffees” and playgroups. Countless email chains have passed through my inbox, subject line: “what do you pack for lunch?” My soon-to-be second grader is a peanut butter and jelly lover, and he’d prefer to eat a PB & J on whole wheat three meals a day (if I would allow it). How easy my life would be if his entire school was not a peanut-free zone. And I don’t know any Mom that buys Twinkies or Ding Dongs on a more than occasional basis.

We all have our various strategies: half a bagel with cream cheese. A slice of oatmeal bread and a cheese stick. Frozen pizza cooked in the toaster oven (in the morning while the coffee is still perking, probably) and then wrapped in foil. Cereal with milk on the side. All of these are fine ideas, and when products are thoughtfully chosen, prepared, and supplemented with fruit or a veggie side, they’re perfectly nutritious.

Ever been tempted to buy Lunchables? Don’t be. I stopped by that area of the market recently and read the labels. Yikes! Save that kind of indulgence of fat and salt for a stop at the McDonald’s play place when the situation warrants it. You can definitely make a Lunchables-style meal at home that you can feel better about.

Try out this cute idea for Snack Stackers–add slices of cucumber and a homemade cookie and you might never be tempted to buy a Lunchables ever again. You can do double duty at dinner by cooking extra chicken strips so that the leftovers can be transformed into this super-cute Chicken Dippers Lunch. If your child will eat turkey but doesn’t love sandwiches, Pinwheel Bites might work for you.

Mix and match whatever cut veggies your kids like with individual cups of low fat ranch dip or hummus and add some fresh pita wedges. You can make your own dips and hummus, fill your own small containers with store-bought versions, or purchase six-packs of hummus and dip at your local market or wholesale club.

Try putting finger foods on sticks–mini skewers or toothpicks. Cut mozzarella cheese sticks into bite-sized pieces, fold salami into a triangle and add a cucumber wedge or a grape tomato. It’s a cute, tasty finger food; pair this idea with a fruit skewer to balance it all.

My son’s favorite thing to do is take something hot in his Speed Racer thermos. Meatballs in sauce with a roll on the side, Alphabet Soup, and Pepperoni Pizza Soup are all perfect for the thermos. My nieces take rice or pasta with butter in their thermoses. They key to a successful thermos lunch? Pour the hottest tap water into the thermos, cover it, and allow it to stand while you prepare the food. Pour out the water (but don’t wipe out the thermos), and then load it up and cover it tightly. Filling a warmed thermos with hot food ensures it will still be warm by lunchtime, and the moisture left from the water will keep pasta and rice from drying out inside.

If you need to make lunches for an anti-sandwich crowd, then you will need some hard working gear. Green-minded lunch monitors will give you the stinkeye if you send in too many plastic bags and disposable drink containers over the course of a week. Check www.reuseablebags.com for some clever earth-friendly lunch supplies. Target and Whole Foods Market also have a lot of products available for packing a healthful lunch.

Read more by Robin Horrigan

Robin Horrigan writes the column Cooking from the Carpool Lane. She lives on Boston’s south shore and is a stay at home Mom to Ryan, seven, and Maegan, three. Her fascination with cooking sprouted from watching Julia Child cook on a little black and white TV; Robin helped her Mom in the kitchen until she was old enough to ask Santa for her very own copy of The Joy of Cooking. She experiments with all kinds of cooking and baking, from quick weeknight dinners and easy cookies to long simmering weekend stews and complicated, fancy desserts. Ryan thinks if his Mom will ever be famous, it will be “for her awesome cookies.” Her friends say it will be for the cocktails. Either way, if she’s not doing volunteer work or shopping for shoes, you’ll probably find her in the kitchen.

Photo by Whole Foods

My daughter recently became enchanted by a six-pack of yogurt smoothies at the grocery store. After a quick scan of the nutritional data, I decided to give them a try–and what a hit! Our family vacation this summer was a cruise to Bermuda, and part of the breakfast buffet was a smoothie bar where you could customize your own creation. We all became enchanted by the piles of fruit and yogurt lined up next to the blender. Wow! We were all pleasantly surprised by how much we enjoyed a smoothie in the morning.

Given the season and abundance of fresh fruit choices, I have started experimenting with the blender to create smoothies at home. The kids have taken very well to this new addition on the home kitchen menu. Naturally, the use of crazy straws never hurts, either. While the appeal is similar, this sweet treat packs a nutritional punch that popsicles simply do not. When I give my kids a smoothie, they do not come back to the kitchen fifteen minutes later looking for another snack.

You can vary a smoothie, as my son would say, to infinity and beyond. Many contain dairy: milk, yogurt, even pudding mix. Plain nonfat yogurt, vanilla yogurt, Greek style yogurt, cow’s milk, soy milk… you name it. Even the sweeteners (when called for) are diverse: sugar, brown sugar, honey, Stevia, Splenda. In August and September, combine fresh fruit with ice and whatever other flavorings you can think of. Chocolate strawberry, peanut butter and banana, vanilla blackberry… But down the road, swap fresh fruit and ice for frozen fruit (skip the ice) to create equally delicious drinks even when the produce offerings are looking a little tired. Sometimes I think they come out better with frozen fruit, no ice.

They key feature in making a smoothie that my kids will like is making it really cold and really thick. If the consistency is at all milky, they make a face and hand it back to me. Sometimes half of a scoop of sorbet, sherbet, or vanilla ice cream does the trick, and Greek yogurt is a good thickener. And here’s a secret: I’ve tossed in a little wheat germ every time, and they’ve never noticed!

We’ve done Banana Strawberry and Pick Your Fruit Smoothies for breakfast. Peppermint Chocolate, Cherry Berry, and the Magic Brew are terrific afternoon treats.

Surf around for smoothies on your favorite recipe sites; you are sure to find something that will delight you (and your kids). Save to Plummelo, customize your ingredients, and shop. Then come home and become a smooth(ie) operator like me!

Read more by Robin Horrigan

Robin Horrigan writes the column Cooking from the Carpool Lane. She lives on Boston’s south shore and is a stay at home Mom to Ryan, seven, and Maegan, three. Her fascination with cooking sprouted from watching Julia Child cook on a little black and white TV; Robin helped her Mom in the kitchen until she was old enough to ask Santa for her very own copy of The Joy of Cooking. She experiments with all kinds of cooking and baking, from quick weeknight dinners and easy cookies to long simmering weekend stews and complicated, fancy desserts. Ryan thinks if his Mom will ever be famous, it will be “for her awesome cookies.” Her friends say it will be for the cocktails. Either way, if she’s not doing volunteer work or shopping for shoes, you’ll probably find her in the kitchen.

Photo by Melissa Devereaux. Find her here and here.

We were noshing on pizza and this cold cuke salad one night last month when he started puckering his lips, squinching up his nose and whimpering like a kid who’d just been sent to his room without dinner. I’m serious. First he said he didn’t like the Asian accents–the sesame oil, mainly. Well, he went on after a pause, maybe the cucumber’s texture was the problem. Final answer? Not exactly. “OK, I know what it is,” he said. “Love pickles. Can’t staaaand cucumbers. They taste like face cream. Ick!”

We’d been eating on the fly for much of July, cruising from one gluttonous road-trip to the next. Every time we came home I felt like I needed a system cleanse. Why not cucumbers?

I started doing some quick pickling. Nothing too fancy–salt, sugar and white wine vinegar, mainly–with big, slicing cukes and the shorter, perter versions, as well as some gnarly looking lemon cucumbers (pictured), all with good results. Problem was, Tim’s perfect pickle is a dill. And I was too busy to equip myself with proper canning supplies, too impatient to wait for the finished product.

Then I came across a recipe for sautéed cucumbers in a Nantucket cookbook that I bought almost 15 years ago.

Need a rewind?

Yes, you can sauté cucumbers!

The technique may sound passé, but the result is fresh. One caveat: remove the skin and seeds before you proceed.

My favorite of the few recipes I found was this rendition by Martha Stewart. She simmers the veggies briefly, then tosses them into some butter over high heat for  a minute or so: just long enough to brown them lightly but not zap them of their crunch. The flavor was pretty stunning–much more spritely than I expected.

The other day for a quick lunch, I simplified even further, forgoing the simmer and simply tossing my sliced cucumbers in a skillet over medium-high heat for five or six minutes. I seasoned and added some chopped fresh basil at the end. The nuttiness of the butter came through nicely but didn’t shroud the brightness of the vegetable.

Tim hasn’t tasted these sides yet, but I’m feeling pretty good about throwing either one down next to a burger or maybe some short ribs. Not so cleansing, true, but that’s the point.

Kristen Hinman writes the column Swine Dining: A City Girl Cooks Country. She used to think the perfect weeknight dinner consisted of an omelette and a glass of wine. OK, she still does. Her husband, on the other hand? Not so much. Luckily, three years of recreational cooking school in Paris and a vast cookbook collection mean she’s never at a loss for ideas. Kristen is a journalist who has lingered in celebrity chefs’ kitchens, nosed over midwestern caviar houses and taken pigs to slaughter–all on the clock. She lives in St. Louis and Washington D.C. and is the winner of two James Beard Foundation Awards for newspaper writing. One day she will wallpaper her pantry with Gourmet magazine covers. Visit Kristen’s website. Photo by Michelle Hudgins.

Grilled Flank Steak + Steamed Broccoli with Garlic + Creamy Parmesan Orzo = Dinner

Sesame Chicken Noodle Casserole + Stir Fried Sugar Snap Peas + Grilled Pineapple = Dinner & Dessert fit for company

You get the idea.

When I plan my meals for the week, I try to remember the hectic rush hour feeling. I don’t enjoy the stress of watching multiple pots and pans on the stove. If you only have one oven, cooking two components of a meal can sometimes feel like organizing international trade agreements with the various cooking times, oven temperatures, and rack placement.

This zingy Chicken with Lemon and Oregano needs nothing more than a crunchy Greek salad as an accompaniment. Add the Spicy Hummus with Grilled Pita and you’re ready to open the wine and invite some friends to join you for an impromptu dinner party.

Is your crowd more traditional? Pick up simple steaks that need nothing more than salt and pepper (ask your butcher what’s best for the grill if you are unsure) and add this slightly fancier veggie side of Grilled Asparagus with Barbecue Butter.

Thinking heart-healthy? Try Grilled Fish Kebabs with Cherry Tomatoes alongside a brown rice salad with crunchy cucumbers and garden fresh herbs.

You can even make dessert on the grill! Be sure to clean the grates well before you grill fruit, and then try Rum Spiked Grilled Pineapple with Toasted Coconut. Okay, so it’s not a chocolate layer cake, but it’s a little something sweet that is sure to satisfy the dessert lover at your table.

Read more by Robin Horrigan

Robin Horrigan writes the column Cooking from the Carpool Lane. She lives on Boston’s south shore and is a stay at home Mom to Ryan, seven, and Maegan, three. Her fascination with cooking sprouted from watching Julia Child cook on a little black and white TV; Robin helped her Mom in the kitchen until she was old enough to ask Santa for her very own copy of The Joy of Cooking. She experiments with all kinds of cooking and baking, from quick weeknight dinners and easy cookies to long simmering weekend stews and complicated, fancy desserts. Ryan thinks if his Mom will ever be famous, it will be “for her awesome cookies.” Her friends say it will be for the cocktails. Either way, if she’s not doing volunteer work or shopping for shoes, you’ll probably find her in the kitchen.

Photo from Martha Stewart

Me, either.

Until now, even my most expensive, organic vegetables have made their way to my house with few traces of the stuff clinging to their polished, unblemished skins. I’ve always been good about washing away the potentially hazardous germs, pesticides, and other no-see-ums, but this summer I have been making actual mud in my sink, and it is glorious!

Pulling up the driveway into Pakeen Farm every Tuesday is a delight for my senses. The sound of my tires rolling over the gravel, the sights of the ugly, knobby-skinned vegetables displayed on rustic wooden boxes in the smelly barn, the smiling face of the staff member that greets my children and me–all fill me with joy. Pakeen is the polar opposite of the rest of our clean and uber-organized life: it’s dirty, it’s rustic, and stinky in places. Shockingly, I love it all. Apparently radishes come in all kinds of colors, not just the pinky-red ones I find prewashed and trimmed in bags at the market. Carrots are bumpy, hairy, and just plain weird looking. I’ve found a few that would make a great fake witch’s nose for Halloween. Along with the dirt, sometimes my salad greens bring pine needles, grass, or an inchworm for company; my salad spinner has never gotten such a workout. The most important thing? It is all so much more crunchy and delicious than what I am used to.

We have met one strange and unusual character in the cast: the garlic scape (pictured). It looks like a cross between a fiddlehead and a scallion, but the flavor is garlic through and through. My research tells me that garlic scapes are the part of the plant that eventually develops into the garlic bulb’s white papery skin. Before it gets to that stage, it has some terrific uses: I pulverized it into a chunky pesto with pine nuts, olive oil, and cheese, and the farm gave out a delectable recipe for a White Bean and Garlic Scape Dip that was perfect with pita chips.

So far I have been able to make use of just about everything–except the rhubarb, which is diced and waiting for me in my freezer. Apparently kale is a spring crop, but it is normally something I would look to buy in the late fall when the winds are turning blustery and we want a hearty soup. And so, a slightly lighter Italian soup called Minestra (using kale and spinach instead of the more traditional escarole) went straight into the freezer for when a summer cold might hit our house.

The early weeks were a little rough because the haul was just a tad too green for us. Arugula, mature spinach, bok choy, kale, and mustard greens made up the bulk of our take in June, and I was running out of appealing ideas for how to cook up of all this leafy stuff. It took me almost an hour each week to wash and prepare the greens for storage, which was a huge drag. If I served sauteed spinach to my husband one more time, I think he might have complained to the management…but some happy accidents occurred as a result of all of this green food in the house. Penne with Wilted Spinach and White Beans was born out of another week’s worth of spinach and an extra can of cannellini beans left from the trip to the market for the Minestra ingredients the week before. Bruschetta with Fontina and Greens makes a lovely appetizer with a glass of chilled white wine.

July’s vegetables have been much more up our alley. Orzo and Zucchini Salad makes a lovely meal in and of itself, or alongside grilled chicken, steaks or fish. Coconut Rice Salad is a great way to use up scallions, herbs, and cucumber; add tropical fruits and some grilled shrimp skewers and you’ll practically feel as though you are on vacation! I make a Four Bean Salad with blanched green and wax beans combined with drained and rinsed kidney and pinto beans, dressed with a light vinaigrette and accented with more of summer’s best herbs. People have been chasing me around the potluck table wanting to know “what is in that bean salad!” Now you’re in on the secret.

The best thing so far? Watching my son snag a purple bean right out of the basket in the barn and crunch down without worrying that it was weird looking… or realizing that my daughter has finished the pint of tiny sweet strawberries by the time we’ve pulled into the driveway.

Almost every week there is an unexpected and lovely gift to enchant me: a huge, scented peony, half a dozen rich and delicious eggs, overflowing buckets of dill, mint, and lemon balm, a rustic potted plant of pineapple sage that fills my kitchen with a gorgeous fragrance. We’re hooked on the farm, and next summer I’ll know better what to expect, which will satisfy the obsessive planner in me. But as organized and antiseptic as I can be sometimes, I’ll take these dirty veggies any day of the week and twice on Sunday.

Read more by Robin Horrigan

Robin Horrigan writes the column Cooking from the Carpool Lane. She lives on Boston’s south shore and is a stay at home Mom to Ryan, seven, and Maegan, three. Her fascination with cooking sprouted from watching Julia Child cook on a little black and white TV; Robin helped her Mom in the kitchen until she was old enough to ask Santa for her very own copy of The Joy of Cooking. She experiments with all kinds of cooking and baking, from quick weeknight dinners and easy cookies to long simmering weekend stews and complicated, fancy desserts. Ryan thinks if his Mom will ever be famous, it will be “for her awesome cookies.” Her friends say it will be for the cocktails. Either way, if she’s not doing volunteer work or shopping for shoes, you’ll probably find her in the kitchen.

I can’t get through summer without a few rounds of these delightful little marshmallow-chocolate-cracker sandwiches, and this summer I have had the pleasure to introduce my toddler to her first s’mores as well. S’mores are one of life’s most delicious treats.

But this summer I wanted to see how far I could push the limits of the traditional s’more. It started with an innocuous swap of Hershey’s Special Dark for the standard milk chocolate, because my husband has a minor addiction to the fruit of the cacao seed… and I can’t say I’m not addicted either. But for now we’ll blame it on him.

And then we decided to take it a step further. I rallied my testing troops (which included two young boys with discerning palates) on a hot summer night last week. We put together a s’morgasbord of indulgent treats to smash with graham crackers and toasted marshmallows. One variation was the traditional graham and marshmallow, but with a mini Reese’s peanut butter cup in place of the Hershey’s. The second was the traditional chocolate and marshmallow, but with two ‘Nilla wafers as the sandwich.

The results?

Traditional S’Mores: Always the winner. Among other reasons, because the chocolate fits perfectly on the graham cracker, and the marshmallow ratio is perfect. One of the kids proclaimed, “Regular is my favorite!”

Peanut Butter Cup S’Mores: “Very, very good! Really liked the peanut butter cup filling more than the plain chocolate.” Overall, people loved the flavor of the peanut butter cup and most would choose this as a close second. One of the kids thought it tasted like a peanut butter and jelly sandwich, and another thought it resembled a chocolate chip cookie. One taster complained that the peanut butter cup didn’t adequately cover the graham cracker; another more inventive taster solved the problem of the candy-to-cookie ratio by breaking the graham cracker in half (“I’ll have half a sandwich, please.”).

‘Nilla Wafer S’Mores: Most tasters found the marshmallow-to-cookie ratio too high, but loved the crunchiness of the cookie. The kids found it to be a perfect size for holding. ”Also very good; I like the crunchiness and flavor of the ‘Nilla wafer, but overall I think I would choose graham cracker.” “Surprisingly good! The firm ‘Nilla wafer is a nice change; it is very marshmallow heavy.”

More S’Mores recipes on Plummelo

Have you ever tinkered with the traditional s’mores recipe? Give it a try and let us know what you think.