Today I’m celebrating the recent release of my latest cookbook, Natural Baby Food.  Published by Hatherleigh Press and distributed by Penguin Random House, this book is the culmination of a year of work and is the follow up to my Natural Pregnancy Cookbook.  After many late nights spent researching, writing and testing recipes, it’s so exciting to finally see the finished product in print.  It’s almost like giving birth to another child! 

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Kids and adults alike will love this delicious and satisfying vegetarian dish.

This time of year I tend to gravitate towards cooking lighter dishes, often vegetarian, to take a little break from all of the holiday eating.  My Sweet Potato and Kale Quesadillasare light yet satisfying and they’re positively packed with important nutrients.  Plus, it’s also an economical dish as sweet potatoes are usually on sale at the market this time of year (and canned beans are always inexpensive).  In fact, this dish is a great way to use up any leftover sweet potatoes you may have from the holidays.

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Welcome the arrival of fall with my Tuscan Kale and Apple Salad.  This dish uses Tuscan kale (also known as lacinato or dinosaur kale) but if you can’t find it, you can use curly kale.  The kale is paired with apples, which are in season this time of year, as well as dried cranberries, sunflower seeds and almonds.  The salad is topped off with shaved Piave, which is an Italian cheese that adds a nice salty bite. 

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