The Good Neighbor Cookbook

Food For My FamilyThe Good Neighbor Cookbook is here to guide you confidently into your kitchen. Sara Quessenberry and Suzanne Schlosberg created it around a simple premise: The gift of homemade food is a labor of love, but it need not be laborious.

The cookbook offers one-stop recipe shopping for any good neighbor — 125 hassle-free, easily transportable dishes perfectly matched to the occasion. You’ll find high-energy snacks for nursing moms, nutrient-packed soups for recuperating friends, elegant appetizers for book-club meetings, beautiful comfort food for families in mourning and substantial breakfast fare for morning get-togethers.

These aren’t your grandmother’s potluck recipes: You won’t find “can of cream of mushroom soup” among the ingredients here. There’s nothing too wild or fancy, either. These recipes are all about taste and fresh ingredients.

Take lunch to another level! Pack these below recipes in our reusable, waste-free lunch packing solutions!

Thermos Featuring Stainless Steel Containers &
Food Kozy

Cranberry Granola Bars
Prep time: 10 minutes
Total time: 55 minutes (includes cooling time)
Makes 20 bars

2 cups old-fashioned rolled oats
1 cup sliced almonds
1 cup sweetened flaked coconut
1⁄4 cup unsalted sunflower seeds
2 tablespoons sesame seeds
3⁄4 cup pure maple syrup
1/3 cup firmly packed dark brown sugar
2 tablespoons olive oil
1⁄4 teaspoon kosher salt
1 cup dried cranberries

Preheat the oven to 350°F. Lightly oil a 9 by 13-inch baking pan. Line the bottom of the pan with parchment paper, leaving a 2-inch overhang on two sides.

Spread the oats, almonds, coconut, sunflower seeds, and sesame seeds on a rimmed baking sheet. Bake, stirring once, until lightly golden, 12 to 15 minutes.

Decrease the oven temperature to 300°F.

Meanwhile, in a large bowl, combine the syrup, sugar, oil, and salt, stirring until the sugar dissolves. Add the toasted oat mixture and cranberries and stir to coat. Scrape the mixture into the prepared pan, firmly pressing down in an even layer with a rubber spatula.

Transfer the pan to the oven and bake until golden brown and set, 25 to 30 minutes.
Let cool completely on a wire rack, at least 2 hours. Grabbing the ends of the parchment, lift out the granola and slice into bars. Store in an airtight container for up to 5 days.

Chickpea and Cucumber Tabbouleh
Prep time: 10 minutes
Total time: 30 minutes
Serves 6 to 8

11⁄2 cups bulgur wheat
3 cups hot water
4 scallions (white and light green parts), sliced
3 Kirby or 1 hothouse cucumber, quartered lengthwise and sliced
1 (15.5-ounce) can chickpeas, rinsed and drained
11⁄2 cups loosely packed fresh flat- leaf parsley, chopped
1⁄2 cup loosely packed fresh mint leaves, chopped
1⁄4 cup freshly squeezed lemon juice (from about 2 lemons)
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
Pita bread, for serving

In a medium bowl, combine the bulgur with the hot water. Let stand until the bulgur is tender, about 25 minutes; drain any excess water.

Meanwhile, in a large bowl, combine the scallions, cucumbers, chickpeas, parsley, mint, lemon juice, oil, salt, and pepper. Add the bulgur and toss well. Serve with the pita bread.

Smashed Peas with Manchego and Lemon
Prep time: 10 minutes
Total time: 10 minutes
Serves 8

1 (10-ounce) package frozen peas, thawed
3⁄4 cup (3 ounces) grated manchego or Parmesan cheese
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
bread sticks and carrot sticks, for dipping

In the bowl of a food processor, puree the peas, cheese, oil, lemon juice, salt, and pepper until almost smooth. Serve with the bread sticks and carrot sticks.


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