This month, Family Eats gets ready for a (long) season of entertaining. As we head into October, we take a look at the Annual Pumpkin Carving Party. For other great seasonal entertaining ideas, we’ve partnered up with Rosanna Bowles of Rosanna Inc. Be sure to ready her latest blog HalloweenEntertaining for Kids & Adults Alike. It is filled with inspiration on how to decorate using the natural beauty of the season, and how to get the most of the season with ideas for dinner parties and informal gatherings.

Since well before October 1st arrived, my kids have been begging me to decorate the house for Halloween. They’ve had numerous discussions trying to decide what they will dress up as on Halloween, have giggled with excitement for hours on end just thinking about all the candy they will gather; and, most importantly, started planning for our annual Pumpkin Carving Party.

The party is a tradition we started 8 years ago while living in Santa Monica. While we may no longer live in Southern California, and now have a houseful of kids keeping us busy, we still look forward to this annual tradition.

The party isn’t a big blow out, with jumpy houses, catered food, required costumes, and goodie bags galore. No, it is a more low key event – a kind of Slow Sundays goes Halloween. And, that’s what makes it a wonderful tradition that the entire family looks forward to – oh, and our friends enjoy it as well. We offer delicious food, an activity that keeps us all together, while we create great memories in the process. The goal of the Pumpkin Carving Party is simple. Gather, eat, laugh, carve, laugh more, leave happy.

Planning Party Food

The first order of business is Party Food. And, my mantra when it comes to party food is “Homemade whenever possible.” From birthday cakes to neighborhood gatherings, I rarely order pizza for delivery, run down to the grocery for a veggie tray, or reach into the freezer and grab a box of frozen pastries previously picked up at Costco.

Me, I find joy in making the food I serve my guests. I find joy in welcoming friends into my home, then serving them some deliciously simple, yet tasty food, and in this case – a little pumpkin-carving entertainment.

Homemade foods add a great personal touch that your guests are always grateful for having. And, it doesn’t need to cause any stress. I make sure that I plan party foods with ‘me’ in mind. I want to attend the party, not tend to the kitchen.

That’s why I am careful to choose foods that I don’t have to prepare last minute. They can be simple, tasty foods that are as delicious to adults as they are to kids.

One of my favorite go-to meals for large parties (where food is served buffet style) is Leek and Manchego Macaroni and Cheese. Kids love mac and cheese, and with the addition of leeks, with the piquant and nutty flavor of Manchego, we’re always assured that our adult guest will love it too. (Sometimes we make two, one with, and one without leeks, just in case the kids don’t want the greens)

Other Pumpkin Party favorites include our chocolate spider cupcakes. Chocolate cupcakes, chocolate frosting and black licorice legs ensure they are a hit with everyone, regardless of age.

As for snacks – why not make them healthy? Instead of bagged potato or tortilla chips, try making your own potato or vegetable chips in the microwave. (You can use the Mastrad Chips Maker for a little help!) We also put out some delicious trail mix or nut mixes. For adults, it is the tasty Wine Bar Nut Mix or Martin Yan’s Honey Glazed Nut Snacks. For kids, we offer delicious trail mix made with raisins, date pieces, sesame cracker sticks, dried apricots or cranberries, and banana chips.

Witches Wands – our chocolate dipped pretzel sticks, adorned with holiday sprinkles.

Or Homemade Pretzels for the big kids (although little ones enjoy these, too).

Pumpkin Bread – Bring the flavor of pumpkin to the table, with moist and delicious pumpkin bread or muffins.

Beverages: For kids – there will be water, milk, and a bit of sparkling juice made by mixing sparkling water (we make ours using our SodaStream), then add a touch of juice. For adults, try a Chilled Sparkling Mulled Wine (courtesy of iSi)

As always, freshly cut fruit. For a seasonal touch, create acaramel sauce for dipping.

Set the Mood

The house is already decorated for the Halloween season with its fair share of witches and goblins but the backdrop of it is the fall season. We incorporate the beauty of the season in our decorations, with the colors of fall, colored squash and even leaves to decorate. By incorporating seasonal decorations, rather than strictly Halloween themed decorations, we are able to keep the decorations up – minus the skeletons and other spooky creatures – through Thanksgiving-which is a tremendous time saver. (Rosanna offers more decorating ideas.)

Special Touches for the Carving

I know, multiple children wielding carving knives may not your kind of party. But, with a bit of preparation, you can ensure that the gathering won’t be a free-for-all that ends in a trip to the emergency room for stitches.

With each parent bringing his or her own tools, they are more likely to keep an eye on things. Set out pencils and offer up stencils for drawing designs on before carving. Encourage more traditional designs for the younger kids – that will give them a chance to help out a bit on the carving – rather than the intricate, albeit beautiful, designs that require someone to be adept at carving. For those who may decide carving is too much, have some colored markers, fruits and veggies on toothpicks to be stuck into the pumpkin, and wigs and hats to give pumpkins a new look.

If weather permits, hold the party outside, but be sure to have a rainy-day back-up. Last year it rained, so we moved the party indoors – spread out a plastic tarp, moved the furniture, and set the stage for carving. To ensure slimy pumpkin goo wasn’t tracked around the house, we only made the kitchen, bathroom and living room (where we carved) available for our guests.

Get the Kids involved in Preparation:

My children love parties. They love when friends come over on Pizza/Movie Night, they enjoy our Slow Sundays dinner with friends, and I can’t get them out of the kitchen when the family comes to visit. While I have my fair share of cleaning and food prep to do (which goes much quicker when the kids don’t help), I give each of them a job so that they can feel a sense of accomplishment, as if they participated in the preparation – it is their party after all.

Kid jobs to be done:

• Finish placing licorice legs on spider cupcakes. Older children can even frost them.
• Make prize ribbons – scariest pumpkin, funniest, most traditional, and so on. Create enough categories to ensure each guest receives a ribbon for their effort.
• Set up table where food will be set out. Place the table cloth, get napkins, plates, utensils, and so on.

The Final Requirement:

 Enjoy your Slow-Sundays-goes-Halloween Pumpkin Carving Party! And, don’t forget to save the seeds for roasting. Rosanna offers a quick and tastyrecipe.

Don’t forget to read Rosanna’s Entertaining for Kids & Adults Alike.

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“When are we going to the Gravenstein Apple Fair?” the kids asked a day or so after returning from our 3-week camping vacation.

“We missed it,” I said apologetically, “We were on vacation.”

“What?!!?” they screamed in unison, as their shoulders drooped and they donned sad looks on their faces as if I had told them they could never have another piece of chocolate for the rest of their lives.

You see, the Gravenstein Apple Fair in Sebastapol is a family tradition. We have been attending for the past several years, enjoying the music, crafts, hay mazes, face painting, applesauce eating contests, the petting zoo, and apple fritters.

Through the years, the memories of the fair are embedded into our lives– Grayson losing (and swallowing) his first tooth while eating an apple fritter, the fun creating apples wrapped in pastry or towering blue ice cream cones –The kids look forward to this late summer family tradition, and I too, felt a bit sad we missed it.

“Oh well,” I thought, “we’ll enjoy it that much better next year.”

But that hasn’t been the end of it. The kids just won’t let it go. They still bring it up at least once a day, reminding us that we missed it and that they weren’t happy about it . . . as if Greg and I had this grand plan to be camping far away from Sebastapol, so as to keep them from having fun.

So, the best that I could do was to give them a taste of the festival. No, I didn’t pull out the musical instruments and play them a song, I didn’t gather hay bales and fashion them into a maze in the front yard. I didn’t cart them to the local ice cream shop in search of bright blue ice cream. Instead, I do what I do best. I dug into my recipe folder and pulled out a recipe that could help bring the festival to our home. But first, I ran to the store to grab some delicious Graventein apples.

With no time to make a pie today, I decided on the quick and easy Parisian Apple Crisp. Literally, I made it while dinner was cooking, and I still had time to drill Grayson on his math skills (my last-minute attempt to make sure he didn’t forget everything during summer break).

I had to cajole the kids to finish their dinners, as after a few bites, they announced that they were finished and ready for dessert. It took all of 30 (Ok, maybe 45) seconds for us to devour the apple crisp. And, I had to remove the temptation from the table, so we would be sure to save some for Greg once he made it home from work.

A day later, they ask after dinner, “Do we have another apple crisp for dessert?” Obviously I haven’t sated their appetite for apples, so I head back to the market for some more of the tangy, sweet-tart apple is perfect for eating fresh as well as for cooking and baking. The Gravenstein is also known as a perfect sauce apple—which is exactly what I’m making right now.

Note: If you can’t find Gravenstein at the market, choose another good cooking apple such as Golden Delicious, Jonagold, Granny Smith, Fuji, Mcintosh)

Easy-to-Make Applesauce

• Juice of one lemon, about 3-4 Tbsp
• 3 inches of cinnamon stick
• 1/4 cup of dark brown sugar
• up to 1/4 cup of white sugar (depends on the sweetness of your apples, and your personal taste)
• 1 cup of water
• 1/2 teaspoon of salt

Place all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.

Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher.

Other favorite Family Eats recipes

Apple Fritters

Crock Pot Apple Pie

Parisian Apple Crisp

Pear Pockets (substituting apples, of course!)

Apple Strudel

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Lately things have changed. The movie starts while I’m in the kitchen making the pizza. There is no one to help, no one to gobble down extra toppings, no one to share the experience with.

The pizza is then served, while the kids continue to glue their eyes to the movie – asking us to move out of the way while we’re putting the pizza in front of them. We’d constantly remind them to eat dinner, all while they sit mesmerized in front of the screen.

Since we’re watching Cars, Tinkerbell, or The Incredibles, for the fifteenth time, I break away to my computer to catch up on work, clean the kitchen floor and fold the laundry It is hardly a relaxing, enjoyable, Friday night together.

Tired of the tradition of the kids being glued in front of TV, and the family not enjoying time together, I decided to change our Friday night tradition.

This new tradition would still involve homemade pizza, but we’d make it together. I also decided that we’d do something other than watch a movie – whether it was play a game, go for a walk, or read a book together. Greg suggested we make the pizza, then walk to the park at the end of the street, eat it there – together – and let kids play on the swings. Then as night fell, we’d walk home with flashlights in our hands, gazing up at the stars.

That idea has to be tabled to next week. The mere suggestion that we might not watch a moving brought screams and cries from the kids. “NO!!! I want to watch a movie. We decided on Tinkerbell.”

We obliged on the movie, but warned them, that next week things would be different.

Although we watched a movie – yes, Tinkerbell – we did spend time family time together. We each made individual pizzas. The kids enjoyed shaping their pizza then putting on pepperoni – Nicole created a pumpkin face – then topping with cheese.

They were very proud of their creations.

Of course, that was all we saw of the kids until the movie was over. They quickly sped into the living room, plopped themselves in front of the TV, and begged to have us start the movie.

I am so looking forward to next week – no movie involved, and a bit of face to face with the kids. Then maybe, once again, Friday might will be a special tradition that we ALL can enjoy!

The evening will now be called Pizza and Movie (or should I say) “Family” Night.

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We were slow to get together. Vacations, ball games and summer camps kept us from getting together. Summer turned into fall, and we still had yet to get together, until last weekend.

It was an impromptu decision, but one that was quickly agreed upon. As always, weekends are busy for us, so we thought a Friday evening would allow us to get together with friends, and give us the opportunity to spend time together as a family during the weekend, run all those errands we didn’t get done during the week, AND relax! Our first Slow Sundays (on Friday night) would welcome two families, adding four kids and three adults to mix. (We were minus one Dad who was be out of town;-(

With our guests confirmed, we all jumped into planning mode. For our first Slow Sunday gathering, I decided I wouldn’t ask for anyone to bring anything, just to come ready to enjoy a relaxing evening after a busy week. It would be a bit more formal than my Slow Sundays gathering, but it was Friday night, and we’d all be in search of a good meal and the opportunity to wind down from the craziness of the week.

Since summer weather finally arrived in the last week of September, we decided that it would be ideal to enjoy the outdoors.

The kids could run around out back, and we adults could keep an eye on them from the patio – close enough for supervision, yet far enough away that we could get through a sentence or two without interruption.

We set our planning into motion. I perused my cookbooks for my favorite recipes, looking for something that would offer great taste, but wouldn’t require my presence in the kitchen during the party. I, too, wanted to relax!

If we were eating outside, why not cook outside? The inspiration: South America. We had pork empanadas and fried sweet potatoes for appetizers, followed by skirt steak on the grill with chimichurri sauce, roasted corn and mashed plantains for dinner. Dessert would be apple bunuelos, little fried apple balls made with fruit from our own tree.

As for the kids, I didn’t want to fall into the give-them-something-we-know-they’ll eat trap (i.e. pasta, pizza, burgers). They too would be part of the South American theme – a meal that would incorporate a familiar taste, prepared in a bit different manner. Roasted chicken, with the roasted corn on the cob, and the mashed plantains would be it. Or, so I thought.

Just hearing the words, “We’re having a party,” set my kids into a frenzy. They immediately jumped into party-planning mode. They talked about decorations, what they could play with friends, and of course, what they would eat.

They took it upon themselves to discuss what they could eat.

Would it be rigatoni, lasagna, or tacos! “Yes,” they all chimed in, when Nicole mentioned tacos. It was at that time, I realized that it was important for them to help plan the food as well. After all, there were more kids than adults at this party. (And, I didn’t’ want a mutiny at the table when a meal they wouldn’t eat was placed before them).

Now that the kids were involved in planning the menu, they were even more excited than ever. In addition to the empanadas, they suggested fruit skewers for the kids as an appetizer, along with vanilla ice cream and candy cherries for dessert.

As the week progressed, the excitement grew. They helped make the empanadas, created place cards for everyone and drew up a menu so their friends would see what they were enjoying – although only Grayson was old enough to ‘officially’ read it!

Friends arrived, drinks were poured, food was set on the table, and a great time as had by all. As the sun set, we gathered all the flashlights in the house and let the kids enjoy a bit of flashlight tag before heading home for bedtime.

Our Slow Sundays kick-off party was a success! Not only did everyone enjoy themselves, but it was a way to jump-start our next gathering. Yes, Autumn is a busy time for us as well, but now that we’ve held our first Slow Sunday’s gathering, we’re excited about carving out some time for our next get-together.

Whether it is a picnic in the park, a hike along the river, an afternoon picking apples at the local farm, take the time to join together with friends, slow down, enjoy the company complemented by a great meal.

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All this talk about fruits of the season has me excited about apple season. Having just returned from the Gravenstein Apple Fair, and our apple tree out back readying itself to offer us up basket upon basket of goodness, I was inspired to dig out one of my favorite apple recipes from deep inside my recipe box — Grandma Marie’s Apple Fritters.

Whether you’re enjoying a Gravenstein, Gala or Jersey Mac these dessert pancakes are sure to please.

Grandma Marie’s Apple Fritters

• 3-4 grated apples
• 2-3 eggs
• 1 tsp vanilla
• 2 tbsp sugar
• ½ tsp baking powder
• 2 cups flour
• ½ cup milk plus a bit more water

Directions:

1. Grate apples

2. In a bowl, combine slightly beaten eggs, vanilla and sugar

3. Add flour, baking powder, and milk/water until dry ingredients are wet. Do not beat.

4. Add grated apples – Batter should be a thick pancake-type consistency that sticks to the wooden spoon

6. Heat a tablespoon or two of the oil in a skillet on low

7. Put about 1 wooden spoonful of batter into a pan (as many as can fit)

8. Press down slightly (flatten) and let cook on one side about 2 minutes (Don’t let them get too dark)

9. Turn over and brown another 2 minutes.

10. Immediately remove and coat 2 sides with cinnamon/sugar mix.

Parisian Apple Crisp

• 2 lbs. (about 4 large) tart cooking apples, peeled, cored and cut into 1/2″ slices
• 1 1/3 cups sugar
• 1 cup flour
• 1/4 tsp cinnamon
• 2/3 cup chopped almonds
• 1/2 cup melted butter
• 3/4 tsp vanilla
• 1 cup heavy cream, softly whipped

Spread apples in buttered shallow 9-inch round baking dish (about 2-quart capacity). Combine sugar, flour and cinnamon; stir in almonds. Mix butter butter and vanilla and add to almond mixture, tossing with fork to make crumbly mixture; sprinkle evenly over apples.

Bake in preheated 400 degree oven for 30 to 40 minutes, or until topping is richly browned and apples are tender. partially cool on rack. Spoon out to serve. Tope with whipped cream.

Makes about 6 servings.

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This was our fair, the one we look forward to every year – but is not unlike the countless other fairs that are held around the country in late August. Whether it is a County Fair, Corn Festival, Street Fair, Food Fairs – getting out and about into the community, and enjoying the foods that make up a community is what traditions are all about.

Fairs are descended from an age-old tradition when tribes gathered to exchange goods, information and to make social contacts.  Today fairs are a place of celebration, a cherished summertime ritual. They evoke simpler times, when farmers gathered to compete in categories, share stories and enjoy a break from the year’s hard work. Fairs continue to be a wonderful celebration of the people and the foods that make up a community, They’re filled with music, animals, arts and crafts, and food — funnel cakes, corn on the cob, hot dogs on a stick – all the while showcasing of all the talents of the community. The farmers and children from Four-H proudly showcase their animals; there are exhibits of farm equipment through the ages; stall after stall of arts and crafts ranging from homemade dolls to pottery and jewelry. And then there is the baking contest. That’s the part that makes me smile. This is where all the hard-working home cooks highlight their best – from jams and jellies, to honey, biscuits cookies and candies.

To me, this is the essence of the community – its food.

As for our fair, we celebrated the sweet and tart flavors of the Gravenstein Apple.

The Slow Food USA site describes this Sonoma County favorite:

The Gravenstein, which was first planted in Sonoma County in 1811 by Russian trappers, ripens in late July—making it one of the first apples in North America ready for market.  It is a squat, irregularly shaped apple with a very short stem that comes in a variety of colors; it usually has a greenish yellow background covered with broad red stripes.  The Gravenstein is known for its all-purpose versatility as a terrific eating, sauce and pie apple.  The apple has a crisp and juicy texture and a flavor that is aromatic and full of old-fashioned, sweet and tart flavor.

At our little fair, fair-goers were treated to fritters and pies, and were able to test their competitive skills eating a freshly made Gravenstein Apple pie with no hands, work their through a delicious caramel apple, gulp a jar of apple sauce or show off their apple juggling skills. As our kids scattered about the children’s section painting their own faces, gathering herbs to create herbal teas, decorating bags and blowing bubbles, Grayson cored an apple, sprinkled with cinnamon and sugar, and wrapped it in dough. When finished, he proudly held it before him and exclaimed, “Look what I made! Can we bake it at home?”

Home, is exactly where we were heading, after several hours enjoying the fair.

We grabbed our bag of apples, and the kids immediately swarmed around us asking, “Can I have an apple?” As they crunched their apples on the way home, we talked about the tart flavor, comparing it to the flavor of the Pink Lady orGala apples the kids were recently enjoying at home. We talked about all we could use the apples for – pie, fritters, and “smoothies” (suggested Nicole).

Immediately upon walking in our front door, Grayson was insistent that I place his mini apple creation in the oven so it would be baked and ready for dessert.

After dinner, I pulled Grayson’s creation from the oven, and we all gathered around so that he could spoon feed us bites of the dessert he was so proud of making. It was a perfect ending to a perfect day at the fair. We can’t wait until next year!

• The Slow Food Foundation for Biodiversity Ark of Taste has the selected the (Sebastopol) Gravenstein apple to be listed in its catalog of “forgotten flavors”. Some of the criteria for selection are “it must be of outstanding quality in terms of taste” and “be threatened with either real or potential extinction.)

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Cobbler: This deep-dish dessert is an American favorite. It is topped with a thick biscuit crust. It can be made with just about any type of fruit including peaches, plums, nectarines or blackberries. Depending on the region, this dessert can be called a bramble, grunt or slump.

Crisp and Crumbles: These are often made with a shortbread crust rather than a biscuit crust that is the base for the cobbler. With the Crisp, the fruit is cooked on the bottom of the pan, then topped with a crust which becomes crisp and crumbly when it bakes. My favorite crisp is the Parisian Apple Crisp, which has a lighter crust than the shortbread, and when topped with whipped cream or ice cream, is a simple but dreamy dessert. The Crumble is simply the British version of the American Crisp.

Brown Betty: A popular baked pudding that was made during Colonial times, the Brown Betty consists of fruit (most commonly apples) baked between layers of buttered crumbs.

Fool: For a refreshing summer dessert that highlights summertime fruits, the Fool is the choice. It is a simple combination of fruit and cream, or whipped cream. Sometimes the fruit is stewed, and then folded into the whipped cream.

Buckle or Crumple: A type of cake that is made in a single layer, with berries added to the batter–usually blueberries. The batter is quite thick, and as it bakes, it forms a thin bottom layer. The topping is similar to a streusel, which gives it a buckled or crumpled appearance.

I like to enjoy my berries with cake – but not cooked into the batter. That’s why I opt for the cake roll. The Red, White and Blue Cream Cake is a refreshing combination of fresh fruit (I use strawberries and blueberries) with whipped cream and cake.

Shortcake: This classic American dessert is made with a rich biscuit that is split in two and topped with fruit and whipped cream. Traditionally made using strawberries, the shortcake can be enjoyed when made with fresh blueberries, blackberries, peaches and apricots as well.

Finally, what would a discussion of American summer pastries be without a mention of the Pie. Early American pies may have been filled with meat and vegetables, but I’m talking about the fruit-filled versions. The key to a great pie is theflaky crust, and the secret to making a great crust is to take it easy and keep it cool. There are only three basic ingredients: flour, butter (or shortening or lard), and water.

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Changing the way people eat through practical and positive programs grounded in science, traditions, and delicious foods and dinks, Oldways is best known for developing consumer-f riendly health-promotion tools, including the Whole Grain Stamp and the well-known Mediterranean Diet Pyramid.

With his business partner at Oldways, Sara Baer-Sinnott, Gifford co-authored of The Oldways Table, described by one reviewer as a “comprehensible and extensive food reference packed with alluring recipes, helpful instructions, nutritional information and exceptionally amusing stories and essays about food and life.”

With that in mind, I thought it appropriate to pay respect to the work Dun has done, and highlight the Mediterranean Diet.

The Keys to the Mediterranean Diet

The concept of the Mediterranean diet originated from theSeven Countries Study initiated by Ancel Keys in the 1950s.There is no one singular Mediterranean diet, rather it is an amalgamation of the diets of the numerous countries that border the Mediterranean Sea. These countries (even regions within the countries), vary in ethnicity, religion, agricultural production and economy make these diets different, however, they do have commonalities.

First, they consume high amounts of fruits, vegetables, bread and other cereals, potatoes, beans, nuts and seeds. In addition, olive oil is an important source of monounsaturated fat, and olive oil is an important monounsaturated fat source. Further, dairy products, fish and poultry are consumed in low to moderate amounts, and little red meat is eaten.

Through the years, numerous studies have looked at the Mediterranean people and their diet in an effort to determine why the people of the Mediterranean countries have a lower incidence of heart disease than in the U.S. Among the numerous findings is that more than half the fat calories in a Mediterranean diet come from monounsaturated fats (mainly from olive oil). And, because monounsaturated fat does not raise blood cholesterol levels the way saturated fat does, it is believed that olive oil is an essential key to their health.

While olive oil and other foods such as whole grains, fish, poultry and lean red meat–all eaten in moderation—are integral to the diets of the Mediterranean people.

Research reveals that it is more than just the singular foods, rather it is the interaction between all the foods that leads to health benefits.

Further, in addition to the foods of the Mediterranean, healthfulness is aided by certain lifestyle factors in the region, such as more physical activity, a stronger social support system, and less stress.

If you’re looking for a way to adopt the ways of the Mediterranean people, here are a few suggestions:

• Choose Fresh, Healthy Foods: Traditional Mediterranean meals are based on plentiful fruits, vegetables, beans and legumes; an abundance of bread, pasta, rice, couscous, and other grain foods, especially whole grains; nuts and peanuts; extra virgin olive oil; fish, poultry and lean red meat; cheese and yogurt; and moderate amounts of wine. Try, when possible, to eat foods in season, and to avoid excess amount of processed foods.

• Control Portions: When food is full of flavor, a little bit goes a long way. Whole foods with full flavor satisfy your senses, and keep you from overeating. Further, healthy fats such as olive oil and nuts help us feel full longer than when we try to restrict fat altogether.
• Choose Fats Wisely: Choose monounsaturated fat found in olive oil, nuts and avocados, as well as polyunsaturated omega-3 fatty acides found in fish such as salmon, tuna, sardines and trout. Further, fat from plant sources, including flax seed are important. By limiting the amount of processed and packaged foods you consume, you can cut down on consumption of unhealthy trans fats which, as we all know, has been shown to increase the risk of heart disease and strokes.

• The principal fat of the Mediterranean people is olive oil. It is used in everything from pasta and bread to pastries. Research has supported that olive oil is more than   offering monounsaturated fats, but that it is rich in   antioxidants and phenolic compounds with a variety of   protective effects.

• The Med diet is also abundant in Omega-3 fatty acids, which have been found to reduce the incidence of a   variety of ailments from heart attacks, hypertension,   stokes, and may even prevent certain forms of cancer   and lower the risk of neurological disorders like   Alzheimer’s disease.

• Less Meat, and More Veggies: While not totally a vegetarian diet, Mediterranean people feast on a plethora of vegetables such as tomatoes, eggplant, mushrooms, capers, peppers, spinach, lentils, beans and chick peas. Once again, research points to diets rich in plant foods and lower in animal products is liked to a decreased incidence of many cancers, diabetes and heart disease.

• Whole Grains: Because whole grains are slow to digest, they help us feel fuller longer. And, while doing so, they provide us energy (and calories), with little fat. Whole grain foods, including bread, pasta, polenta, rice and couscous are integral to the Mediterranean diet. And in their natural state (not when processed to create white flour and rice, for example), they are filled with fiber, vitamins, minerals and nutrients that help prevent a host of diseases.

• Wine. It is a well-known fact that most Mediterranean people drink a glass or two of wine (in small portions) each night with dinner. When taken in small amounts, wine has been linked to lower rates of heart disease, likely due to the presence of antioxidants, which keep blood circulation healthy and prevent blood clots from forming.

• Walking and Talk: In addition to eating smaller portions of healthier foods, the people of the Mediterranean love to walk. They walk to work, take a stroll to visit friends, take a leisurely stroll through the countryside. While doing this, they socialize and keep connections with their neighbors – good social connections have also been linked to better health.

Remember, making good choices about food is a whole-life approach. It is part of a lifestyle that includes exercise, building relationships, and slowing down. Create a tradition of finding fulfillment in the foods you eat, how and where you eat them, and with whom you eat your meals.

To get you started living the Mediterranean way, regardless of where you are, check out our Slow Sundays Challenge.

Try this Mediterranean recipe, which is a delicious, healthy sandwich that makes a great summer supper.

• Grilled Veggie Hummus Wrap

Here is a great place to find many additional healthy Mediterranean recipes – Enjoy!

Family Eats

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Every year as May approaches things get a bit condensed. With Grayson and Laura’s birthday only two days apart, and Mother’s Day falling on or near one of those birthdays, the month can be very intense family time. It is a lot of work, but we all enjoy all of the celebration and traditions—especially the cakes.

As you all may know by know, Laura is a very busy person. If you look at the “by line” on all the articles on the Family Eats site, they read “by Laura Everage”. She accomplishes all of this work on top of the book she is writing, articles that she is commissioned to write on a variety of topics for the Gourmet industry and, oh yeah, and takes care of our family of six. She is one of the most disciplined individuals I have ever known. She has a list and a schedule and she amazingly sticks to them, which makes our house run like a well-oiled machine.

This brings me to our family tradition when it comes to Mother’s Day. Traditionally I try to let Laura a have the day, to give here the freedom from some of those daily tasks. From keeping the kids busy and out of her hair to cooking all the meals and working with the kids in making Mommy’s Mother Day cards and presents, I try to take on the whole load of the day.

Usually with the coming of May, Northern California is showing its spring colors and lapping up the clear and warm sunshine. So we always try to schedule some type of outing for Mother’s Day where we can enjoy this lovely time of the year as a family . We pack a picnic basket for our lunch and head to an outdoor setting that has plenty of room for the kids to run and enjoy themselves. My biggest challenge though, is helping Laura empty her mind and relax. I think most Moms experience this, because they spend the majority of their time keeping all the balls in the air, creating a natural state of “keeping on task.”

And, to try, in one day, to help them shed the little voice that is constantly making Mom’s aware of the number of items that need to be accomplished can be hard to do. All the items to be marked of the list in a flurry of multitasking, is asking a lot of not only the Mom, but of the significant other, who wants to make this a truly special, relaxing and memorable day. Yes there are the spa treatments, massages, hair and pedicure appointments, but hopefully those womanly tasks happen regularly through out the year. Plus, Laura likes to enjoy our family on Mother’s Day. She likes to bask in all that is our family and what makes her a Mother.

So, what I have learned over the years, and what has become a tradition in our family, is not to wait until Mother’s Day to show Laura how much we love and appreciate her and understand all that she does. Yes, we mark the event with gifts, hugs, love and appreciation. But it is truly impossible in one day, to show all of the appreciation that should be given to Mom’s for all that they do. In our home, we strive to show affection, appreciation, love, and respect towards Laura daily. Now, it might not always come off that way, but we try hard to make sure she knows. So, when Mother’s Day rolls around each year and Laura is taking deep breaths trying to let go of everything for even the one day, I know that she understands that she is the most important person in all of our lives and we all love her deeply and could never have our wonderful family without her.

Happy Mother’s Day, Laura. We love you.

Oh, I forgot to ask, what kind of cake would you like?

The post Mother’s Day – Every Day appeared first on Family Eats.

I can often be heard saying, “Get out of the kitchen!” because the constant parade of kids in the kitchen make it impossible at times to get anything accomplished. As a family, we gravitate towards the kitchen – it’s kind of the hub of the house during the day.

When I’m there, the kids are constantly pulling up chairs to the counter to measure, mix, chop and stir, “Can I help?” Sometimes I just want to have a bit of quiet, no one there to help, so that I can move freely, and quickly, through the process.

But, I guess I should be happy that my children love to be in the kitchen, and have a desire to help. Now that they are old enough to help, I want to make the experience as rewarding as possible. So, when they want to help me with dinner, I give them each a task I know that they can safely accomplish, and get down to business.

Following are a few of my favorite kid-related tools that allow them to do much more than ‘play’ alongside me while I’m cooking. These tools allow them to participate – and perhaps in a few years, I’ll be able to sit back and relax, while they cook me dinner.

The Curious Chef  8-piece Fruit and Vegetable set is a new addition to our kitchen. Included is a spatula, peeler, melon baler, apple corer, nylon plastic knife, lemon cutting board and a vegetable scrubber.

The kids love to have something designated as their own, and are intrigued as to what exactly a melon baller will do. What I particularly like is the nylon plastic knife. It gives the kids a sense of accomplishment that they can slice through veggies  and fruit, and it gives me peace of mind, knowing that it isn’t too sharp for them to get hurt.

For the slightly older child, I’ve found the Furi Rachael Ray Tadpole Young Cooks Cutting Set is ideal. The knife is designed for small hands, and allows for easy and secure gripping. The blade is made from hardened and tempered professional-grade sainless steel allow, so it is the real thing – and I often grab it to use myself. The handle extends over the top of the blade a bit, making it easier, and safer, for kids to cut with precision. The set also comes with the indispensable (and very popular in our kitchen), cut-resistant glove.

I love the new Kuhn Rikon Kinderkitchen® collection, which marries function with fun. The whimsical kitchen tools are designed to empower children in the kitchen, but keep them safe at the same time. Oh, and the designs make it fun for them as well. For instance, the Cockatiel Whisk, with one bright pink silicone wire in its plumage, lets children explore the wonders of creating meals, while inspiring their imaginations. Included is the Crocodile Jaw Tongs, The Bird’s Eye Open Spoon, Bluebird Spatula, Goldfish Measuring Spoons, the Dog Knife, and my favorite, the Mouse Measuring Cups.

And, finally, one of my own personal favorites – not necessarily a kids-only set, but one that the kids can partake in, is the Cuisipro Cupcake Corer & Decorating Set. The set includes a cupcake corer – a little device that the kids can easily use to remove the center of the cupcake, so we can fill it with frosting, cream, ganache, candy or jelly. My children enjoy the process, but also the fact that I let them eat a few of the cupcake centers while they are helping me. The set also includes squeeze bottles, decorating tips and an offset spatula to help decorate our cupcakes. The squeeze bottles are perfectly sized to allow kids to get a bit of leverage when squeezing out designs on the cupcakes.

Curious Chef® Give-Away

With the upcoming Healthy Kids Day on April 17th and the White House’s “Let’s Move” initiative, the Curious Chef®line of kitchen utensils for children offers a welcome change to unhealthy eating habits that are all too common in today’s family. It also provides parents the platform to teach kids healthy habits while creating some amazing family memories.

Visit our Family Favorites section on or before April 17th, comment on how you have your kids help in the kitchen. One lucky family will receive the Curious Chef Build-A-Kitchen 8 piece Fruit and Vegetable Set. (Must be located in the U.S.)

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