My daughter has recently picked up a new eating habit – playing with her food. Luckily, she is not a picky eater per se, but she enjoys exploring her meals as much as she does consuming them. All in all, I don’t mind letting her peel apart her sandwiches and eat them layer by layer, or separate her vegetables into little piles. I think it is important for children to understand what’s on their plate, just as much as it is for them to eat it. But, every so often the mother in me can’t resist making meal time a touch more interesting for her. Which is why I was thrilled to discover this awesome new kids food tool, the Lunch Punch.

Just to clarify, I am not getting paid to endorse these in any way, I am writing about them because I think they are clever and interesting. Plus my daughter loves them! As you know, I do the majority of my cooking when she naps. But, in this case, I have let her in on some of the fun. Since the Lunch Punch arrived in the mail I’ve been using them for all sorts of things in my kitchen, including making fun shapes out of Rice Krispie Treats, grilled cheeses, cinnamon-sugar toast and iced sugar cookies. The cookies have been her most favorite things so far. Not only because they are sweet, but because I let her participate in the cookie making.

Since she is not yet two, my daughter lacks any basic culinary knowledge. To her the kitchen is a place filled with wonderful gadgets and toys she can play with. At the present time her favorite thing to do is switch the mixer on and off on my command. She also likes to lick the icing and batters right off the spatula. I can’t say I’m surprised by any of this since her actions closely resemble my memories of baking with my mother.

I have been making these classic iced sugar cookies for years on end, they are unfailingly buttery and delicious. Since I usually make them for Christmas and Valentine’s Day most of my cookie cutters are in the shapes of hearts and stars. However, now that the Lunch Punch is in my cabinet, I have opened up a whole new world of shapes. During snacktime last week my daughter actually tried to assemble the Lunch Punch puzzle piece cookies. Then, later that week, she correctly identified the Lunch Punch animal shapes in front of her, before biting their heads off. I couldn’t have been more proud.

(cookies decorated by my daughter)

Clearly the Lunch Punch would be useful for all kinds of reasons, they are a great way to get kids to take interest in their food, no matter what you are trying to serve them. For me, they will forever be the best tools for sugar cookies and grilled cheeses, as well as Play Doh fun. As a mother, and the Home Cook-in-Chief, I highly suggest you pick some up today and enjoy the time with your kids.

With the northeastern farmers’ markets in full-swing I thought I would stop in today with a quick tidbit about vegetable roasting. At this time of year there are dozens and dozens of amazing vegetable recipes at our fingertips. Everywhere I look I am inspired by wonderful ideas for exciting new preparations. But, sometimes I just want to make simple traditional roast vegetables. This means, putting them in the oven and letting the heat draw out their delicious flavor. To that end, here are some of my favorite ways to roast summer vegetables. If you ideas on how to roast vegetables that you’d like to share, please let us know!

Naptime’s Vegetable Roasting Rules

I am a nurturer by nature. Growing up I was always eager to care and comfort those around me. Whether it was tucking my stuffed animals into their “beds” or reading my little brother his favorite books, I was quick to provide TLC to anyone in need. Now that I am older I nurture people with my cooking. When my friends need a lift I like to bring them food that is nourishing, bright in color and flavor, and puts a smile on their face. I call this happy food.

In the summer my favorite happy foods include stuffed strawberries, peach cobbler and lemon squares. These sweet treats are full of fruit flavors that are capable of putting just about anyone in a good mood. Last week I had a playdate with my friend Priscilla, the proud mother of two month-old Grace. I Naptime Chef-ed her a batch of my favorite lemon squares, they seemed just thing to bring a tired, but beaming, new mom.

One of the reasons I consider lemon squares to be happy food is because of their cheery yellow hue, and bright citrus taste. I don’t think anyone can eat a lemon square and feel bad afterward. Over the years I have tried a few (read: dozens) of lemon square recipes. I danced around several I thought were my favorite, and now have finally settled on one – Karen May’s Lemon Squares from Park Avenue Potluck. This recipe is southern in origin and has been tweaked by Florence Fabricant herself so, trust me, it is damn good.

This best part about these squares is that the wonderful clear lemon flavor doesn’t contain a hint of lip-puckering tartness. Their texture is soft and delicate, the soft buttery shortbread serving as the ideal backdrop for sweet lemon custard. They are also extremely easy to make while my daughter naps. I bake the shortbread crust first, then pour the lemon custard on top and bake it again. When the squares have cooled I polish them off with a dusting of confectioners’ sugar because I like the way it looks. Every time I give these to people I get a request for the recipe. They are happy food at it’s best, and I am always pleased to spread the smiles.

It is an unwritten rule in our house that I, Mom, sleep late on Saturday mornings, and my husband rises early with our daughter. When we were on vacation, however, our schedule was thrown off. My husband and I took turns getting up with her each day, allowing the other the luxury of sleeping past 7am. With this schedule of alternating mornings it meant that last Saturday was my turn to get up early. Which is how I came to find myself pushing a stroller into the Tisbury Farmers’ Market at the crack of dawn.

It was on that morning, in my groggy state, I realized zucchini season has started in earnest. I couldn’t believe the varieties available, and, since it is one of my most favorite vegetables, I ended up bringing home a bag heavier than my own child.

For the remainder of the day I contemplated the different possibilities of what to make with my farmers’ market haul. I wanted to create a dish that would draw out the sweet flavors of the zucchini, and perhaps add some of the gorgeous early tomatoes I had on hand. As luck would have it, during my daughter’s naptime, I was enjoying my latest issue of Edible Vineyard and discovered a recipe for layered tomatoes and zucchini. It was exactly the inspiration I was looking for, I couldn’t wait to get started.

I consider this dish Sunday Dinner Series material because the preparation was time consuming, and the recipe yielded enough food to feed us for several days. I didn’t mind how long it took though, the final dish was full of the mouth-watering flavors that only appear when cooking with fresh, seasonal vegetables. I loved the way the nutty breadcrumb mixture added a subtle crunch to the vegetables, which had been softened from the baking.

When it came time for dinner I decided to pair the casserole with roasted local sausages, unintentionally making it a true “locavore” meal. Everyone remarked that the flavors of the savory meat and sweet vegetables played off each other beautifully. I made a mental note that the menu definitely bears repeating this summer. It also made me think I should start waking up earlier on Saturday mornings. Who knows where I could end up next.

It felt a little strange to make my Christmas peppermint bark in July, but the result was well worth it. My whole family loved the creamy mint flavor and the soft chunks of bark. It was the perfect way to enjoy one of our favorite holiday treats in delicious summer fashion.

I delighted to be submitting this recipe to my friend, Savor the Thyme’s Ice-Cream Social. She and two other blogger friends, Scotty Snacks and Tangled Noodle, are hosting this social in honor of National Ice-Cream Month. Naturally, after learning about my summer-long The Naptime Chef Great Ice-Cream Festival, they were excited for me to participate. Enjoy!

I firmly believe summertime should be spent on the water. Whether it is on Lake Otsego or the Atlantic Ocean, I love all types of aquatic sports, especially those involving boats. It just so happens that my father-in-law is in the boat business, an unexpected benefit to marrying my husband. He commutes to work by boat, has his Captain’s License and has taught me how to drive a Boston Whaler. But, I will readily admit, not all of my boat trips are spent practicing navigation rules. While I am happy to drive, I am also happy to be the passenger. Especially when we embark on our weekly dinner cruises around Vineyard Haven Harbor.

During our Martha’s Vineyard vacation we held several picnics on our boat. We have gotten pretty good at coordinating these over the years, always packing unbreakable utensils and extra sweaters. When it comes to the food, we have learned to keep it basic. Much like the philosophy of The Yachting Cookbook, boat food should be easy and delicious. We never make anything that needs to be served piping hot, or stored in a fridge until consumption. Instead, we opt for the simple and tasty route, sandwiches, salads, chips and hot dogs. Everything can be carried aboard with ease, and consumed without concern, which is why my cous-cous salad is always perfect to bring.

My husband once called this “kitchen sink” salad, due to the variety of ingredients. It is great for picnics because it can easily be made ahead of time – I make it during my daughter’s naptime – and served at room temperature. The hardest part about the entire preparation is fixing the cous-cous, which is about the easiest thing in the world to do. Once the cous-cous is completely steamed I simply fluff it with a fork, stir in the ingredients, and mix in the tangy dressing.

It is a gorgeous salad to look at, and equally as delicious to eat. I love how the sweet craisins contrast with the tangy blue cheese, both of which are highlighted with the subtle flavor of vinegar and scallions. I started adding the pecans a short time ago, after tasting them in a similar salad from a nearby farmstand. They add a nice texture and nutty flavor. Last Friday I brought this salad on the boat to accompany our grilled hot dogs. It was the perfect thing to serve as we enjoyed our leisurely trip around the harbor, savoring the taste of summer.

My friends often take advantage of my passion for cooking when we visit their homes. Many of them are accomplished cooks and bakers themselves, but they still enjoy asking me for ideas and putting me to work. This happened just last weekend when we celebrated the 4th of July with a big house party at the seaside home of our friends, Tom and Liz. No sooner had we arrived, then Tom presented me with a Naptime Chef pop quiz. I will admit, I used to dread pop quiz’s in math class, but I love them when they relate to anything culinary.

On this occasion Tom handed me four packages of pre-made individual chocolate and vanilla tart shells from Whole Foods. Liz had bought them on a whim without the slightest idea of what to make. To her credit, Liz is a fantastic cook, but she readily admits sweets and desserts are just not her thing. It was now up to me.

Upon first glance my thoughts turned to filling the shells with lime and lemon curd, and topping them with fresh berries. I loved the idea of a tangy citrus flavor contrasting with the buttery chocolate and vanilla. I also liked the fact that curd is a snap to make. In this instance my daughter skipped her nap because she was so pre-occupied with the six other children in attendance, so I didn’t need to worry about cooking this while she slept. However, I wanted to spend time catching up with friends, not toiling in the kitchen.

Since I had left my recipe binder at home I turned to the Barefoot Contessa for advice, and made some quick adaptations to her curd recipe. I cut down the amount of sugar since we didn’t want to children awake all night (!), and added a little extra zest, since I prefer the flavor extra tart. Even though I was working in an unfamiliar kitchen I was able to pull together both curds in a short 30 minutes. I simplified the process of making two flavors by duplicating the steps with each fruit as I followed the recipe – first I zested the lemons, then the limes, etc. – keeping the batters in separate containers. Then I carefully cooked each curd individually, and stored them in heatproof bowls at room temperature until we were ready to eat.

Assembling the tarts was the easiest part of the entire process, I simply spooned the curd into the individual shells and topped them with berries. It took all of five minutes, and dessert was ready. We set them out on the table around lunchtime and people nibbled on them day. Even my daughter enjoyed a lemon tart with a chocolate shell after her lunch. By the end of the day the plate was empty and, everyone happily agreed, I had passed my pop quiz with flying colors.

ps – Tom posted a picture of me assembling the tarts on my Facebook Fanpage HERE.

For the third installment in my Travel Series I am sharing my adventures, both foodie and otherwise, from our latest vacation destination, Martha’s Vineyard. For those of you looking for a new recipe, don’t worry. During my stay here I have been Naptime Chef-ing loads of delicious summer food, and can’t wait to share the recipes next week!

Martha’s Vineyard holds a special place in my heart. I have come to this island every single summer for my entire life, and experienced many significant milestones on its shore’s. This is where I met my husband, got married and shared my daughter’s first Christmas. It is also the place where, at age four, I got my first bee sting, attended my first day camp and, in college, spent my first summer without my parents. I lived in a room at a friend’s house, paying rent with my waitressing tips.

Having spent so much time here it goes without saying I know this Island inside and out. Over the years I have gotten to know all of it’s true hidden treasures, and am excited to share some of my favorites with you today. Rest assured, since this is a place I frequent, there will more travel articles about Martha’s Vineyard in the future. In the mean time, I hope you are able to plan a visit this summer.

Naptime Chef’s Martha’s Vineyard Favorites (in no particular order):
1. Espresso Love, Edgartown: Traveling with a toddler means no chance to sleep in. When my daughter starts her day at 6am the first thing I do is head to Espresso Love for a shot of caffeine. This coffee shop with a charming name has a great selection of drinks to give me the lift I need. It also serves delicious breakfast baked goods, lunch sandwiches, and dinner, too. Every morning should start this way.

2. LeRoux, Vineyard Haven: I could spend days browsing the shops on Martha’s Vineyard, especially this one. This store carries a well-edited collection of cooking supplies and decorative goods for the kitchen. It is any cook’s haven and is always worth a stop.

3. Martha’s Vineyard Glass Works, West Tisbury: The talented artisans at the Glass Works regularly sculpt gorgeous glass creations. I always love to stop in to see the latest inventory of vases, bar ware, jewelry and decorative objects. My daughter loves watching the glass blowers at work, they have an open workspace so everyone can watch them work on a project, from start to finish.

4. Farmer’s Markets, Multiple Locations: There are several farmers’ markets around the island to accommodate the produce from the numerous working farms. My two favorites are at the old Agricultural Hall in West Tisbury on Wednesday & Saturday’s, and Tuesday’s at Vineyard Haven Wharf. Both carry a wide selection of fresh island produce, delicious homemade baked goods and beautiful plants and herbs.

5. Slice of Life, Oak Bluffs: This no-frills restaurant is our go-to spot when we are in the mood for a hearty breakfast. I love the Tivoli egg sandwich on a buttery fresh biscuit, my daughter enjoys the Frisbee-size buttermilk pancakes.

6. The Bite, Menemsha: When I crave fried seafood this is my favorite place to go. This seafood shack (literally) takes orders through a screen window, gives you everything to go in greasy paper cups and makes you buy soda from a nearby vending machine. They use exclusively fresh seafood, so it is always excellent. My husband also swears this is the best clam chowder on the Island. We love take our fried food fiesta a few yards down to Menemsha beach for sunset picnics on the jetty.

7. Alley’s General Stores & Alley’s Farm Stand, West Tisbury: This old-fashioned general store carries everything you could possibly need, and then some. There is an abundance of snacks to be had, toys for children and general household necessities. I always pick up a treat for my daughter when visiting, and then go to the Farm Stand in the back to select some fresh, local produce.

8. State Road Restaurant, West Tisbury: I could spend a whole post writing exclusively about the restaurants on this Island, there are so many to choose from. This recently opened spot features local farm food, herbs fresh from the garden behind the restaurant, and is already a favorite among Islanders. If you want to enjoy a dinner there, be sure to make a reservation.

9. Farm Stands, Multiple Locations: Unlike farmers’ markets, farm stands are open daily and usually feature food exclusively from one farm. My two favorites are Fiddlehead Farm in West Tisbury, and Morning Glory Farm in Edgartown. When I stock up at both places I always know I am getting quality organic produce.

10. Net Result, Vineyard Haven: This is, hands down, the best fish store on the Island. Whenever we cookout (which is often), we always stop here first to see what is fresh. I also love their take-out window for lunches, they serve the best lobster roll on the Island.

11. Humphrey’s, Vineyard Haven, Edgartown: When I don’t have time to make sandwiches for the beach I head here. This place has been serving up the best homemade sandwiches in town for as long as I remember. Everything is made fresh while you wait, guaranteeing a delicious picnic lunch.

12. Mad Martha’s, Multiple Locations: No summer day is complete without a big bowl of ice-cream. Though I have been making my own lately, I still love a trip to Mad Martha’s. This island chain regularly dishes up creamy homemade ice-cream, our favorite is Peppermint Stick with Hot Fudge Sauce.

I am five days into my Martha’s Vineyard beach vacation and am very relaxed. After less than a week, the stress of Manhattan life has completely faded from my memory. Or, maybe that is just the Dark & Stormy’s talking. Either way, I crave the simpler life in the summer. I am happy to trade the heat and grit of the city, for sand castles and boat rides. I find the country air therapeutic, and greatly enjoy waking to the sounds of birds chirping, instead of honking horns.

Since I am traveling with a toddler I don’t get much down time on vacation, but, when I do, I love to pick up a good book. Reading a great story while sipping lemonade is easily one of my favorite ways to relax in the summer. To help you all relax this season I am pleased to share my summer reading list. These are books I have greatly enjoyed and hope you do, too. I have also included my favorite recipe for summer lemonade (that can easily be spiked with vodka!). I usually whip up a fresh batch when my daughter goes down for her nap and enjoy it all afternoon. Happy Summer!

The Naptime Chef’s Recommended Summer Reading List 2009:
1. A Homemade Life by Molly Wizenburg: It is no surprise that this popular food blogger wrote a fantastic memoir, complete with delicious recipes. I reviewed the book here last winter, and recommend you consider picking up a copy if you haven’t already. Gosh, food bloggers really are the next generation of great authors aren’t they?!

2. Home Cooking and More Home Cooking by Laurie Colwin: These two books are oldies but goodies. I never tire of Laurie’s warm inviting voice and stories from her NYC kitchen. Reading one of her books is like talking with an old friend. I also use her recipes a lot, they are fantastic.

3. The Story Sisters by Alice Hoffman: A fiction novel set in Long Island, this coming-of-age story of three sisters is dark and moody. Within the first chapter I was sucked into the Story’s sinister imaginative world and couldn’t put it down. Those of you who appreciate good storytelling and aren’t afraid of the scary depths of a child’s imagination, will love it.

4. The Cook and The Gardener by Amanda Hesser: This book isn’t necessarily beach reading, but it is my favorite seasonal cooking reference, and might become your’s as well. Hesser wrote this after spending a year living and cooking from the garden at a chateau in France. A chapter is written for each month and includes recipes and guidelines about seasonal produce. I recommend reading about each month before it takes place where you live, so you are prepared for what to include on your own menu. I love cooking from this book, especially this week when I am surrounded by farm stands.

5. The Ex-Mrs. Hedge Fund by Jill Kargman: I am always a sucker for a good chick-lit novel, and Kargman’s writing never disappoints. Her latest novel follows a hedge-fund wife through the break-up of her marriage and subsequent reawakening as an Upper East Side divorcee. Witty to a fault, I laughed through each chapter and was sad when it came to an end. If you haven’t already, pick up Jill’s earlier novel, Momzillas, you will love that, too.

6. The Tenth Muse by Judith Jones: Ever wonder who Julia Child went to for help when she wrote? The answer, Judith Jones. As Julia’s lifelong editor Judith has loads of interesting stories about everyone’s favorite french chef. Additionally, Judith shares her own stories about becoming a culinary expert and an accomplished editor. Just wait until you read about the time she pulled the manuscript for The Diary of Anne Frank out of the ‘reject’ pile and begged her boss to publish it.

7. Hungry Monkey by Matthew Amster-Burton: I am raising a toddler I hope will become an adventurous eater and, thanks to Amster-Burton, now I know what to expect. Over the past four years Amster-Burton has thoughtfully recorded his own experiences cooking, eating and laughing with his now school-age daughter. His writing is sharp and witty, causing me to laugh out loud and recite several passages out-loud to my husband. Based on this lightheartered book now I know there are lots of laughs, hilarious questions, and grilled cheeses in my future.

8. The Walking People by Mary Beth Keane: Newcomer Keane has written an fantastic novel about an immigrant family from Ireland. I just finished reading this the other day and am still replaying the story in my head. I am going to be watching for more of Keane’s work in the future, she is bound to become one of the next big writers of our time.

Happy Fourth of July! For this all-American holiday I am giving you an all-American ice-cream flavor. Peach ice-cream is a favorite of almost every person I know. My father claims it was the best flavor served at his neighborhood soda fountain when he was growing up. My friend Barbara has memories of making peach ice-cream with her family’s hand-crank ice-cream maker, each sibling taking turns churning by hand. These days I am happy to rely on my ice-cream maker for the heavy lifting, but I will only make this with fresh summer peaches. It makes all the difference with the flavor.

When my daughter was born I needed almost as much coddling as she did. Becoming a mother was wonderful, but I was overwhelmed by my new role. Thankfully, my family and friends swooped in to help, patiently answering my questions, tidying my home, and – perhaps most importantly – bringing me delicious homemade food. You see, during those tender first weeks I was simply too tired to cook. I hadn’t yet figured out how to be a Naptime Chef, and was exhausted by my new around-the-clock schedule. Instead, I was nourished, both emotionally and physically, by the near constant stream of goodies brought to my kitchen.

Last month my friend Priscilla had her first baby, a perfect little girl named Grace. Recalling my own experience, I Naptime Chef-ed Priscilla a sweet treat before I went to meet her new family. I knew it would be more than welcome. Deciding what to make for her was not hard. While I was browsing at the market I came across a few quarts of fresh strawberries and picked them up without a second thought. A cheery fruit dessert seemed like the perfect thing to give a new mom.

For this special visit I chose to fill the strawberries with a light cream cheese frosting, and top them with toasted sliced almonds. I love this preparation because each berry tastes like an individual strawberry cheesecake. At times I have taken it a step further and dipped the strawberries in dark chocolate. But, on this occasion, I opted not to. The berries I purchased were perfectly fresh from the field, I didn’t want to cover up their sun-ripened flavor.

I make this recipe often during the summer because it is perfect for Naptime Chef-ing. The assembly is a snap, taking less than 30 minutes to complete. Every time I serve these to friends or family they always receives rave reviews. I know Priscilla loved them, she emailed me to say she had polished them off in less than two days! I will be bringing her another batch this summer. We have already agreed that, when Grace’s nap schedule improves, I am going to Priscilla’ s home to teach her how to become a Naptime Chef, too.