5 Chef-Worthy Holiday Cooking Ideas to Try

By Ruthi Davis

January 3, 2020

Chef Ryan Rondeno, a private chef to the stars like Ashton Kutcher, Diddy, Ben Affleck, Will Smith, Common, Tyrese Gibson, and Robert Smith has holiday cooking tips to help prepare you for the season’s festivities filled with family, friends, and of course, unforgettable food. Check out the tips below and plus a couple of lavish recipes, using simple techniques, so that everyone (including you, the host!) can enjoy.

1. Stay Seasonal: Fall is one of my favorite times to cook! Food that’s flavorful with the mixture of spices and reminds us of hearty comfort food. Everyone should visit their local farmer’s market and learn what items are featured each week.

2. Try New Spices and Seasonings: Try new seasoning blends. The use of spice blends enhances the flavors of chicken, pork, lamb, beef, seafood, and vegetables. The Rondeno Spice Collection would be a great addition to your pantry!

3. Research New Recipes: Oftentimes we find ourselves in a cooking funk, often asking, “How can we keep it interesting in the family kitchen?” Use recipe Apps, videos, and articles to learn and try new recipes. Cooking classes and social media cooking groups are other options to be engaged and learn from people around the world.

4. Follow Cooking Trends: Following cooking trends allows you to be consumed with what’s relevant on the dinner table. Whether it’s avocado toast, toast, BBQ, seafood boils, or even becoming a vegetarian, trends keep the dinner table interesting and you’ll become a better cook in the process.

5. Make Your Dinner Interactive: Cooking together is significantly important in the family. Tacos, making fresh pasta, cupcakes, cookies are some examples of interactive cooking. Parents should allow each member of the family to take the lead of cooking dinner too! As parents, you have an opportunity to pass on your family culture through stories and food.

The featured recipe has been paired with a carrot top pistou and spiced creme fraiche sauce. This side dish can stand alone or become a beautiful addition to seafood, beef, lamb, or poultry.

Cumin Roasted Carrots with Spiced Creme Fraiche

Serves 2-4

Ingredients

2 bunches of heirloom carrots 8oz. creme fraiche

1 cup olive oil, plus 2 tbs 2 tsp. curry powder

2 tbs. butter 1 tsp. ground ginger

6 cloves garlic 1/4 c sunflower seeds

2-3 tps cumin 1 cup carrot leaves, packed

1 lemon, juiced salt to taste

1-2 tps. crushed red pepper pepper to taste

4-5 sprigs of thyme

Instructions

1. Preheat oven to 350 degrees.
2. Remove carrot tops and reserve. Peel carrots. Thoroughly clean the carrots removing any dirt.
3. In a 12 inch saute pan, add butter and olive oil at medium heat.
4. Add cumin, 4 cloves of garlic smashed, crushed red pepper, and thyme. Toast for 30 seconds.
5. Add carrots and mix in the pan. Season with salt and pepper. Roast for 25 minutes.

For the Carrot Pistou:

In a food processor, add carrot leaves, sunflower seeds, garlic, juice of half a lemon. Pulse until finely chopped. Slowly drizzle olive oil until fully incorporated. Season with salt and pepper.

For the Creme Fraiche:

In a small bowl, add, creme fruit, curry powder, ground ginger, and juice of 1/2 a lemon. Whisk until smooth. Season with salt and white pepper. Taste for seasoning adjustments.

To Assemble:

Smear creme fraiche on the base of the plate. Add roasted carrots. Spoon pistou on top of carrots.

* This recipe was written by Private Chef to the Stars Ryan Rondeno of Rondeno Culinary Designs.

Ruthi Davis

Tinybeans Voices Contributor

Ruthi Davis is a the Founder of Ruth Davis Consulting LLC with over two decades of success in advertising/marketing, media/publicity, business development, client relations, and organizational optimization for a variety of clients. Ruthi is a proud mom and influencer in the parenting and family market as founder of the Superfly Supermom brand.

The CDC Warns Consumers about Ongoing Hepatitis A Investigation Linked to Blackberries

by Erica LoopDecember 12, 2019

The U.S. Centers for Disease Control and Prevention issued a “Food Safety Alert” for blackberries linked to a hepatitis A outbreak. The initial recall included fresh conventional (non-organic) blackberries purchased between Sep. 9- 30, 2019 from Fresh Thyme Farmers Market.

According to the CDC’s latest update, the outbreak is ongoing and has impacted consumers in six states. Anyone who purchased the affected blackberries during the Sep. 9 through 30 time-frame and froze the fruit should through the berries out immediately.

photo: Magova via Pexels

As of Dec. 2, 2019, the states affected by the berries include Indiana, Michigan, Minnesota, Missouri, Nebraska and Wisconsin, with 16 cases of hepatitis A reported. While nine hospitalizations have occurred, there are currently no deaths due to the recalled blackberries.

The CDC is still investigating the outbreak. Even though the 16 current reported illnesses started between Oct. 8 and Nov. 15, 2019, it can take between two and seven weeks after exposure for symptoms to appear. Common symptoms of hepatitis A include yellow skin/eyes, upset stomach, stomach pain, vomiting, fever, dark urine, light-colored stools, diarrhea, joint pain and fatigue.

If you have the affected blackberries, from Fresh Thyme Farmers Market (sold between Sep. 9-30) or have frozen the berries, throw them away. Consumers who have already eaten the affected berries, or think they may have eaten them, and are not vaccinated against hepatitis A should contact their medical provider.

—Erica Loop

Recall Alert: Mann Packing Co. Vegetables Recalled for Potential Listeria Contamination

Recall Alert: DaVinci Bailey Bassinets Recalled Over Fall Hazard

Recall Alert: Pita Pal Hummus Recalled by Trader Joe’s & Other Retailers

by Erica LoopJuly 17, 2019

The U.S. Food and Drug Administration recently updated a recall for some Pita Pal Foods hummus products. The products, which were sold at Trader Joe’s and other retail stores, were recalled due to potential Listeria monocytogenes contamination. Pita Pal Foods, LP did not immediately return Red Tricycle’s request for comment.

As of now the recall includes 87 types of hummus products, according to CNN. If you have the recalled hummus in your fridge, read on for important information.

Pita Pal Foods, LP Recalls Various Hummus and Dips Due to Possible Health Risk https://t.co/4HdtWtOC4R pic.twitter.com/TAT6l4mYMh

— U.S. FDA Recalls (@FDArecalls) July 16, 2019

Recalled Product Description: Pita Pal Hummus

The recall includes select hummus products made between May 30 and Jun. 25, 2019. The initial recall included products sold under the Buccee’s, Fresh Thyme, Harris Teeter and other brand names. Trader Joe’s recently announced its Colorado, Louisiana, New Mexico, Oklahoma, Germantown, Tennessee and Texas stores also carry the affected products.

For a full list of affected brands, flavors, sizes and UPC codes, visit the FDA’s website here.

Why the Hummus Was Recalled

The recall was initiated following detection of the bacteria Listeria monocytogenes at a manufacturing facility. The bacteria was not found in the finished products.

Listeria monocytogenes can cause diarrhea, stomach pain, high fever or headaches. It can also cause a serious infection in young children, elderly adults or anyone with a weakened immune system and miscarriage or stillbirth in pregnant women.

How To Tell If Your Hummus Was Recalled

Visit the FDA’s website here for a full list of recalled products. Check the brand name, product name, size and UPC code to see if your hummus is part of the recall. Trader Joe’s shoppers can check their products on the company’s website here.

What Consumers Can Do

Don’t eat the recalled hummus. Return the product to the place of purchase for a refund. Call 832-803-9295 or email Pita Pal at products@pitapal.com for more information.

—Erica Loop

Featured photo: Ajale via Pixabay

Recall Alert: Fisher-Price Ultra-Lite Day & Night Play Yard Inclined Sleeper Accessory

Recall Alert: Listeria Risk Found in Packaged Vegetables Sold at Trader Joe’s, Food Lion & Other Retailers

10 Ways to Eat Eggs After the Big Hunt Is Over

by Stacy LiuApril 18, 2017

We proudly wiggle our dye-stained fingertips in the days leading up to the big hunt, but eating those hard-boiled beauties loses its appeal faster than the Easter Bunny can hop. Take a peek through the recipes below for creative ways to use up extra eggs—we’re betting the little ones will love the transformation!

photo: Dara Michalski via Cookin’ Canuck

1. Make-Ahead Wrap
One of the best things about this make-head, protein-filled wrap from the Cookin’ Canuk is that it can be made with any number of toppings—let your family’s palate be the guide. Get the recipe by clicking here.

2. Simple Deviled Eggs
What better way to use up Easter eggs than by making deviled eggs? These tasty bites are so easy your older kids can probably make their own version. Grab the how-to here.

photo: Katie Morford via Mom’s Kitchen Handbook

3. Kiddie Cobb Salad
Want to do salad for lunch tomorrow? Well, hard boiled eggs are a cobb salad staple. Chop up a few eggs and add it to this kid-approved midday meal.

photo: Jun Seita via Flickr

4. Ramen Noodle Soup
Steamy ramen noodles are usually a family favorite. This recipe from Foodily calls for a hard boiled egg, along with corn, green onions, and other fresh ingredients. Click here to get your shopping list.

photo: Heidi Larsen via Foodie Crush

5. Bacon, Egg, and Cheese Biscuit Sandwiches
Who needs to visit those yellow arches down the street when we’ve found this recipe from Foodie Crush? We know monkeys of all ages will make those extra eggs disappear in no time, once they’re sandwiched between some cheese and bacon! Click here for the recipe.

photo: Daring Gourmet

6. Mexican Meatballs
These are definitely a meal for your older kids—the ones with tastebuds raring for a little kick. Packed with flavor and bits of hard boiled egg, this hearty recipe can be found over at Daring Gourmet. We especially love the roasted tomatillo sauce!

photo: The Kitchen is My Playground

7. Southern Chicken Salad
We love classic picnic dishes as much as the next person, and chicken salad is our go-to. It’s quick to make, easy to take, and we can eat it any sort of way. Midday snack? Yum. As a hamburger side? Perfect. In a sandwich? The Kitchen is My Playground has you covered.

photo: Savor the Thyme

8. One-Pot Fried Rice
Spring seems to always be the busiest time of year. Between cleaning binges, afterschool activities, and blossoming gardens, one-pot dinners are a must. This guide to perfect fried rice from Savor the Thyme is bound to be a crowd-pleaser, with a host of vegetables, proteins, grains, and flavor.

photo: Ditch the Carbs

9. Paleo Scotch Eggs
If your family ever needs a bite on the go (and store-bought granola bars aren’t hitting the spot), Ditch the Carbs has the quickest, easiest protein-packed recipe for scotch eggs. Just five ingredients for your five-fingered snack; your tykes have already hunted down the first item on the list!

photo: For the Feast

10. Egg Salad Finger Sandwiches
These classic finger sandwiches from For the Feast require a certain level of dress up—oversized sunglasses, frilly skirts, floppy bow ties, and a fedora. It’s time for a tea party. Pinkies up, ladies and gents!

How do you use up your Easter eggs? Share with us in a Comment.

—Gabby Cullen & Stacey Liu

Oven Baked Crispy Chicken

by writerredtriJuly 10, 2016

If you want the taste and crispiness of fried chicken, but aren’t thrilled with the idea of actually deep frying your meal here’s a tasty alternative: oven baked crispy chicken from one of our favorite food bloggers, Marin Mama Cooks. The chicken is packed with flavor thanks to the brine (good to know: you’ll need to plan ahead to make this as the chicken requires 3-4 hours to brine before baking). So if you have the time to plan ahead this recipe is a sure winner. Check it out below!

Serves 4-6

Ingredients:
6 chicken drumsticks and 2 thighs (bone-in, skin-on) or 4 thighs and 4 drumsticks – see my above note on chicken quantities – You can use any combination of chicken pieces for this recipe, even bone-in, skin on breasts. We just prefer the darker meat, as it has more protein and way more flavor.
3 tablespoons sea salt – Don’t use table salt! Table salt contains iodine, which doesn’t work with brining.
1 tablespoon honey – honey adds a depth of flavor
1-2 quarts warm/room temp water – you want enough water to cover all of the chicken
For the breading:

1 cup almond meal flour – I used Bob’s Red Mill
2 teaspoons celtic sea salt – I love this brand as it’s unrefined and chock-full of minerals
1 tablespoon nutritional yeast – I love this brand from Bragg
1 teaspoon chopped fresh thyme leaves
½ teaspoon cayenne pepper
½ teaspoon smoked paprika
In a large (large enough to hold all the water and chicken) stainless steel or glass bowl, (don’t use plastic) whisk together 3 tablespoons sea salt, 1 tablespoon honey and 2 quarts warm water to create a brine.

Method:
1. Place chicken drumsticks and thighs into the brine, cover, and transfer to the refrigerator. Let the chicken marinate in the refrigerator for 3-4 hours. Make sure that there is enough water to submerge the chicken, if not, add more water.

2. When the chicken is finished brining, preheat your oven to 350 degrees, and line a rimmed baking sheet with parchment paper.

3. Take out the chicken drumsticks and thighs and pat each piece of chicken throughly dry with a paper towel. Drying the chicken drumsticks and thighs will keep your chicken from getting soggy.

4. In a shallow bowl, gently whisk together the almond meal, seal salt, nutritional yeast, thyme, cayenne pepper and smoked paprika. Dredge the chicken drumsticks and thighs in the seasoned breading until well-coated on all sides. Arrange them presentation side down in a single layer on the baking sheet.

5. Bake for 20 minutes, then turn over each drumstick and thigh, and then increase the oven temperature to 425 degrees and bake for an additional 10-15 minutes, or until the chicken’s internal temperature reaches 165 degrees. Increasing the oven’s temperature to 425 helps to ensure a crispy skin.

Note: If your chicken is finished cooking, but not browned to your liking, then you can place the chicken under your boiler for a few minutes to brown up the skin.

NOTE: Baking times vary as chicken cuts vary in size. My chicken cuts were on the smaller side, so my total baking time was roughly 30 minutes. Don’t worry if you overcook the meat, brined dark meat chicken is very forgiving and still tastes great even if it’s overcooked!

Have you tried brining meat before? We love this method! Tell us your thoughts below!

Recipe and photo courtesy of Jacquelyn of Marin Mama Cooks. Visit her website for more tasty kid-friendly recipes.

Make This Tonight: Rosemary Skillet Chicken

by Erin LemMay 27, 2016

Weeknight dinners just got much easier (and quicker) thanks to Marin Mama Cooks who created this simple rosemary skillet chicken that’ll soon become your go-to dinner recipe. The marinade is simple to make and you can even whip it up in the morning before school. The chicken will cook in under 30 minutes but will taste like it’s been roasting in the oven for hours.

Ingredients:

2-3 pounds of bone-in, skin-on chicken breasts, thighs or drumsticks (Just get enough chicken for your family here. Jacquelyn usually buys her chicken in pieces rather than by the pound. She’s cooked up 3 smaller breasts one time, and also cooked up 4 thighs and a drumstick.)

2 tablespoons fresh rosemary, chopped

4 garlic cloves, minced, divided – You will mince 2 cloves for the marinade in the morning and the other 2 at night when making the sauce.

3 1/2 tablespoons olive oil, divided

Sea salt and freshly ground pepper

1 small shallot (about 2 tablespoons), finely chopped

1 tablespoon fresh thyme, chopped

3/4 cup chicken broth

2 tablespoons unsalted butter, cut into small cubes

Method:
First let’s get the marinade together for the chicken. Wash and chop up the 2 tablespoons rosemary, mince your 2 garlic cloves and pour 2 1/2 tablespoons of olive oil into a small bowl. Add to the olive oil, the minced garlic and rosemary. Give it a stir.

Wash and pat dry your chicken and rub the marinade on both sides of the chicken. Cover the chicken or put it all into a ziploc bag, (that’s what I did) and refrigerate the chicken for 1-12 hours. This is a great and easy marinade to make ahead the morning, so when you get home, all you have to do is roast up the chicken.

When you’re home and ready to make dinner, preheat the oven to 400 degrees and place a rack in the lower third of the oven.

Pat the skin side of the chicken dry, and season with salt and pepper.

Heat the remaining 1 tablespoon of olive oil in large ovenproof skillet over medium high heat. I used my 12″ cast iron skillet. Add the chicken, skin side down to the preheated skillet, and cook until golden brown, about 5 minutes. Flip the chicken over and transfer the skillet to the oven.

Roast the chicken until and instant-read thermometer inserted in the thickest part of the thigh or breast, registers 165 degrees, about 20-25 minutes. The time varies depending on how large your chicken breasts or thighs are. When I cook up thighs it takes about 20 minutes and breasts typically take about 20-25 minutes.

Transfer the cooked chicken to a plate.

Meanwhile, while your chicken is cooking, prep the ingredients for the sauce. Chop up your shallot, mince your 2 garlic cloves, wash and chop up your thyme, cut up your 2 tablespoons of butter and measure out your chicken broth.

Take the same skillet that you cooked the chicken in and set it over medium heat. Add to the skillet, the chopped shallot, thyme, and the garlic.

Stir occasionally until the shallot and garlic are softened, about 1 1/2 to 2 minutes.

Add the chicken broth and cook, scraping up the browned bits, until the broth is reduced by half, about 3 minutes.

Stir in the 2 tablespoons butter until melted.

Turn off the heat and pour the sauce into a serving bowl.

Serve up the chicken and top each piece with the sauce. The sauce is seriously amazing and tastes like gravy. It’s the perfect sauce to dip a popover in.

“Like” this story if you plan to make this dish.

Recipe and photo courtesy of Jacquelyn of Marin Mama Cooks. Visit her website for more tasty kid-friendly recipes.

Spinach Leek Salami Quiche

by Erin LemAugust 31, 2015

For a hearty meal with minimal hassle turn to this quiche recipe that combines ingredients kids love: cheese, egg and puff pastry dough. Sneak in veggies like leeks, onion and spinach or whatever goods you have in your fridge for this dish that can be made for lunch, dinner or a mid-day snack. Using puff pastry dough means you’ll cut down on the hours you spend in the kitchen. What’s not to love?

Makes 8 servings

Ingredients:
1 T Extra Virgin Olive Oil
1/2 chopped roughly Onion
2 minced Garlic Cloves
12 oz Baby Spinach
1 lbs Ricotta Cheese
3 Eggs
1 T Thyme (Leaves only, minced)
1/2 tsps Salt
2 oz small dice Salami
1 tsps Water
1 Package Puff Pastry

Method:
1. In a large skillet heat up your Olive Oil and add in your Onion and Leek. Cook for at least 5 minutes, then add in your garlic and cook for another 3 minutes. Add in all your spinach, cook and toss until the spinach is completely wilted. At this point, taste and season with salt and pepper. Take off the heat and let cool.

2. While your veggies are cooling, prepare the wet ingredients. In a large bowl, mix together your ricotta, 2 eggs (save the 3rd egg for later usage), Thyme and 1/2 tsp. Salt. Once mixed, add in your spinach mixture from Step 1 & mix thoroughly.

3. On a large baking sheet, with a silpat on top, roll out your Puff Pastry. The Puff Pastry I usually buy comes in two sheets, so i made two medium sized Quiches. Fill your pastry up but leave about an inch or two around the edges. Fold the edges over the filling. Now mix together your last egg and about a teaspoon of water and brush the egg wash over the crust of the puff pastry to help it get golden brown and crispy!

4. Bake in a 375 degree over for 40-45 minutes or until perfectly golden brown. Let sit 10 minutes before serving.

“Like” this recipe if you plan to make a quiche this week.

recipe and photo courtesy of Urban Cookery. Check out their website for more fantastic recipe ideas.

Amazing Family Picnics You Don’t Have to Pack

by Judy ParkJuly 5, 2015

Lazy summer days in LA call for bringing the family to a Hollywood Bowl concert, Shakespeare in the park or a movie outdoors. Gather those blankets and picnic baskets and enjoy the balmy California sun with the kids in tow. We went all over the city to find the best picnics-to-go options that provide sustenance for your “selective” eaters while also giving you a romantic and delicious meal that you don’t have to pack!

photo credit: courtesy of Joan’s on Third

Joan’s on Third
Pick up a picnic box from Joan’s on Third filled with classic entrees that kids adore as much as you do, like buttermilk fried chicken or toasted pita triangles with housemade apple onion dip or hummus. Desserts are plenty and will keep your little one’s sweet-tooth more than happy throughout the evening from carrot cakes to bar cookies to cupcakes. Order 48 hours in advance from their picnic menu to ensure your picnic is ready or order online although certain selections may be limited. Or better yet, take a trip to the store and grab all the goodies that can fit into your basket, whether it’s the different varieties of cheeses or the fresh veggies and hot items they have available.

Joan’s on Third has locations in Mid-City and Studio City (and a new one coming soon to Santa Monica). Check the website for addresses and hours.
Online: joansonthird.com/marketplace-page/picnics/

photo credit: Vicky H via yelp

Lemonade
With over thirteen locations open (and counting), Lemonade is guaranteed to satisfy every picky-eater in the family. A salad for Mom, a braise for Dad and your mini concert-goer can choose from their endless choices of sandwiches, proteins and veggies on the side. Don’t forget macarons for everyone and their delicious variations of the classic lemonade. Every order comes in neat little to-go boxes; just make sure you grab all the plasticwares and napkins you’ll need. Pick something healthy that everyone adores (if you’re on the fence about what to get the kids, go for the mac and cheese: Lemonade’s version never fails to delight).

Lemonade has multiple locations throughout Southern California, check the website for specific spots, hours and menus.
Online: lemonadela.com

Marston’s Restaurant
Offering salads and complete meal options for foodies big and small, Marston’s Restaurant makes enjoying a picnic dinner at Pasadena Symphony and Pops as simple as making the order before 9 a.m. on Saturday and picking it up when you arrive for the show. Of course, if your mini picnicker loves their regular menu, they can pack those as well for you for an additional charge. And it’s not just for Pasadena Symphony and Pops patrons; these meals are great for evenings at the Levitt Pavilion (one of our favorite outdoor concerts in town) or an afternoon in the park. All the meals come with a choice of fudge brownie or chocolate chip cookie—the perfect ending to a perfect meal.

Marston’s Restaurant
151 East Walnut St.
Pasadena
626-796-2459
Online: marstonsrestaurant.com

photo credit: Bess B via yelp

Alcove Cafe & Bakery
Alcove Cafe & Bakery offers a special theatre picnic menu with packages ranging from $38 for 2 people to $75 for 4 people. (When ordering for kids, we get the dinner for 2, with an extra order of hummus and another dessert or two!) Select the It’s All Greek to Me picnic package, which comes with a panini or wrap, salad, dessert and lemonade for a perfect light summer dinner or make it an extra special night with the Sweet Things package, enough sweets and delights for the whole family to share. And don’t forget to come back again for the Wine and Cheese Lovers Picnic to share with your sweetheart on a date night while the kids are at home with the babysitter. Call ahead to order or to customize your own basket.

Alcove Cafe & Bakery
1929 Hillhurst Avenue
Los Feliz
323-644-0100
Online: alcovecafe.com

photo credit: courtesy of Thyme Cafe & Market

Thyme Cafe & Market
For a gourmet dinner that feels like home cooking, order 24-48 hours in advance from Thyme Cafe & Market where they offer an extensive menu to choose from including refreshing kid-favorites like the Provencal potato salad or heirloom watermelon and tomato salad. Make it a party with a crudites platter added to dinner for 2, and the kids will sneak bites of your meal and you’ll all get your veggies. All meals are packaged in a plastic bag or cardboard traveler with utensils, salt and pepper. Don’t forget to grab the cold beverages for everyone in the refrigerated section of the store. Complete meals range from $20 to $24 per person.

Thyme Cafe & Market
1630 Ocean Park Blvd.
Santa Monica
310-399-8800
Online: thymecafeandmarket.com

photo credit: courtesy of Hotel Bel-Air

Hotel Bel-Air
The Bel-Air Picnics are year-round for non-guests as well as those staying at this historic spot. It’s our favorite elegant picnic that makes it special for grownups, but offers kid-friendly treats as well. Select a la carte items from the special picnic menu or upon request, the full restaurant menus as well. Grab a gourmet version of the grilled cheese sandwich featuring two kinds of cheeses and smoked caramelized onions on rye bread or house-made soft Bavarian pretzels while you chomp down on an assorted charcuterie and salumi platter. Finish off with some chocolate-dipped strawberries for the entire family. Individual items range from $8 to $34 with all to-go packaging and disposables provided. All orders can be picked up at the hotel’s front desk, restaurant hostess stand or even brought out to the valet area—it doesn’t get easier than that.

Hotel Bel-Air
701 Stone Canyon Road
Bel Air
310-472-1211
Online: dorchestercollection.com/en/los-angeles/hotel-bel-air/belairpicnic

photo credit: Danny N via yelp

The Albright
With a completely different menu from their regular restaurant menu, The Albright offers a Summer Harvest Picnic and a Pier Provisions Basket, both of which include children’s add-on options. Grub on Mary’s farm fried chicken or a BLT while pleasing those young taste buds with lightly-breaded chicken tenders or homemade fig jam sandwich. Children’s add-ons include baby carrots with homemade Ranch dressing, s’mores cookie and organic milk. Make your orders 48 hours in advance. Prices are $45/adult and $7/child, all disposables are provided. For both convenience and taste, this is our favorite spot to pick up a beach picnic or dinner to devour while catching a concert on the pier with the kids.

The Albright
258 Santa Monica Pier
Santa Monica
310-394-9683
Online: thealbright.com

photo credit: courtesy of Stir Market

Stir Market
If you forgot to order dinner ahead of time for a movie night at the Hollywood Forever Cemetery (or any other Hollywood adjacent outing), Stir Market requires only a 4-hour notice and all picnic orders can be made online. Their summer picnic menu are great for sharing and they prepare vegetables in the most delightful way for your pint-sized foodies, like the golden apricot summer salad. Grab their cool grape coconut water and tuck in some of their amazing packaged desserts (words do not do justice to their marshmallow krispy bars) in the picnic basket to keep the kids happy. Prices range from $42 to $60.

Stir Market
7475 Beverly Blvd.
Mid-City
323-879-8283
Online: stirmarket.com

photo credit: courtesy of GC Marketplace

Hollywood Bowl To-Go

In a kid-friendly pre-packaged “bento box,” the American Concerto from GC Marketplace offers Picnic Style Fried Chicken, Orichetti Pasta with Sweet Peppers and Basil Pesto, Cole Slaw Vinaigrette and Summer Fruit Salad, sure to make you wish there were leftovers. All disposables are provided, just make sure you order by 2 p.m. on the day of the event. Bento boxes range from $15 to $45.

GC Marketplace
3315 Cahuenga Boulevard West
Hollywood
323-645-5269
Online: gcmarketplace.com

The Patina Restaurant Group restaurants at the Hollywood Bowl also offer picnic baskets for all patrons and will deliver to your box if you have a box seat. Just order by 4 p.m. the day before your concert. For growing gourmands, they will have specially-themed items throughout the season to coincide with special events including the “Hills are Alive” Bavarian pretzels, the Bugs Bunny carrot cake or a moon pie for E.T.’s evening.

The Patina Restaurant Group
2301 North Highland Avenue
Hollywood
323-850-1885
Online: hollywoodbowl.smartertakeout.net

What’s your go-to spot for food to-go for your summer picnics?

— Judy Park

Roasted Chicken with Tomatoes and Olives

by scott wardellJune 1, 2015

One pan, (about) one hour, one meal – this roasted chicken dish is #1 in our book for taste, texture and time with its juicy tomatoes, crispy chicken skin and minimal prep and clean up. Read on for the delicoius recipe.

Ingredients:
1 lemon
2 pints grape tomatoes
1 head garlic, cloves separated
1 cup pitted kalamata olives, halved
8 sprigs fresh thyme
2 tablespoons olive oil
1 3-pound chicken, cut into 8 pieces
kosher salt and black pepper
1/2 cup dry white wine
1 loaf fresh bread (optional)

Directions:
1. Heat oven to 425° F. Using a vegetable peeler, remove strips of zest from the lemon. (Save the lemon.)

2. In a large roasting pan, toss the tomatoes, garlic, olives, thyme, and lemon zest with 1 tablespoon of the oil.

3. Nestle the chicken, skin-side up, among the vegetables and drizzle with the remaining tablespoon of oil. Season the chicken and vegetables with ¾ teaspoon salt and ½ teaspoon pepper. Roast until the chicken is cooked through, 35 to 40 minutes.

4. Remove the chicken from the hot roasting pan. Squeeze the juice from the lemon into the roasting pan and add the wine. Gently stir, scraping up any bits stuck to the pan. Serve the chicken and vegetables with the pan juices and bread (optional).

recipe courtesy of Kate Merker via real simple

Yummy in the Tummy: The District’s Freshest Baby Food Delivery Services

by Ayren Jackson-CannadyJanuary 15, 2015

Feeding newbie eaters fresh-from-the-farm homemade purees is easier and less time-consuming than you may think—especially since there are a couple of baby food delivery services in the DMV that will do the recipe developing, testing, blending, and packing for you. There may only be two baby food chefs in the D.C.-area (for now!), but they are mighty, offering simply irresistible solids made with fresh, local produce. And the icing on the cake? They deliver the goods to your front door (or workplace).

Photo: betherann via Flickr

Baby SLOP
The goal of Baby SLOP (FYI “slop” stands for seasonal, local, organic puree) is simple—to get kids to love veggies. Bethesda-based founder Adria Kinnier does this by loading her baby food recipes with seasonal, locally-sourced, and downright delicious produce. But, it’s her unique flavors, infused with palette pleasing herbs, that make her purees (available for 6-8 month olds and 8-12 month olds) irresistible. Kinnier hand delivers the goods twice-a-week in reusable BPA-free jars.
Wait, there’s more: For every jar of baby SLOP that is sold, a jar is donated to a local area food bank for a baby at risk of hunger.
Babe fave: Organic beets, apple and cannellini beans (all blended together).

Cost: $30/week (twice-a-week deliveries with three 4-ounce jars of purees); $60/week (twice-a-week deliveries with six 4-ounce jars of purees)
Online: babyslop.com

Photo: Baby SLOP via Facebook

Bambino Bites
This D.C.-based operation is hyper-focused on pumping your little one with as much nutrients (from their food) as possible. It’s the main reason they stick to steaming the fruits and veggies that they put into their purees—steaming locks in the most vitamins out of any other cooking method…snatch! Bambino Bites also leaves out the sugar and salt that you might find lurking in canned baby food varieties. Deliveries happen once a week (in D.C. and MoCo), and there is a $25 order minimum, but you can pick and choose any flavors and products (they also offer baby sweet potato chips and apple/pear chips) that you wish.

Wait, there’s more: Stay tuned! Bambino Bites has plans to offer baby food subscriptions. Yes, BABY FOOD SUBSCRIPTIONS.
Baby fave: Sweet potato, apple and thyme (with rolled oats or quinoa for added texture).

Cost: $5.75-$6.75/8 ounce container
Online: bambinobitesfood.com

Photo: Bambino Bites via Facebook

Have you tried a baby food delivery service yet? Tell us about it in the Comments section below.

—Ayren Jackson-Cannady

ML Interest Tag: thyme

By Ruthi Davis

Ruthi Davis

The CDC Warns Consumers about Ongoing Hepatitis A Investigation Linked to Blackberries

Related reads

Recall Alert: Pita Pal Hummus Recalled by Trader Joe’s & Other Retailers

Recalled Product Description: Pita Pal Hummus

Why the Hummus Was Recalled

How To Tell If Your Hummus Was Recalled

What Consumers Can Do

Related reads

10 Ways to Eat Eggs After the Big Hunt Is Over

Related reads

Oven Baked Crispy Chicken

Related reads

Make This Tonight: Rosemary Skillet Chicken

Related reads

Spinach Leek Salami Quiche

Related reads

Amazing Family Picnics You Don’t Have to Pack

Related reads

Roasted Chicken with Tomatoes and Olives

Related reads

Yummy in the Tummy: The District’s Freshest Baby Food Delivery Services

Related reads