Check out this fresh, delicious and incredibly quick Caprese Pasta Salad from Catherine Newman, as seen on DisneyFamily.com! Remember, it is easy to substitute in organic ingredients and locally grown produce as desired. Make it fun – plan a trip to your local farmer’s market with the kiddos and let them help you pick out the ingredients needed for the recipe. They are more apt to eat the dish if they are involved in the entire process!

Caprese Pasta Salad

By Catherine Newman

Ready In: 20 minutes
Yield: 6 servings

Ingredients
1 pound dried pasta shapes (fusilli, orecchiette, penne)
2 pounds tomatoes (around 6 medium) roughly diced
1/2-1 pound fresh, water-packed mozzarella, cubed
1/4 cup balsamic vinegar
1/2 cup olive oil
1 clove garlic, pressed through a garlic press
1/2 teaspoon mayonnaise
1 teaspoon kosher salt (or half as much table salt)
Freshly ground black pepper
1 packed cup basil leaves, washed, spun dry, and slivered
1/3 cup toasted pine nuts

Directions

Bring a large pot of water to a boil and salt it heavily (it should taste like seawater), then add the pasta and cook until just done.

Meanwhile, prepare the tomatoes and cheese and put them in a very large bowl. Whisk together the vinegar, olive oil, garlic, mayonnaise, salt, and pepper to taste; the mayo will help keep the oil and vinegar from separating.

Drain the hot pasta and shake it dry (don’t rinse it), then add it to the bowl with the cheese and tomatoes and stir with a rubber spatula to combine.

Add about half the dressing, and stir again, then fold in the basil and pine nuts.

Now taste the pasta, and add more dressing, if it needs it, and more salt, which it will almost surely need. If you have time, cover it and let it sit at room temperature for an hour or so to let the flavors blend and to let the pasta absorb some of the juice that will come out of the tomatoes (don’t refrigerate it, or the pasta may get tough and the tomatoes may get spongy. Taste just before serving and re-season as necessary.

See all recipes from Catherine Newman’s “Dalai Mama Dishes” blog.

Experience the BEST-EVER Carrot Cake recipe from Cooking Light! This is hands-down the most moist and delicious carrot cake recipe around! For an organic twist, substitute any organic ingredients into the recipe. YUM!

Carrot Cake with Toasted Coconut Cream Cheese Frosting

Yield

12 servings (serving size: 1 piece)

Ingredients

Cake:

3/4 cup all-purpose flour (about 3 1/3 ounces)

1/4 cup quick-cooking oats

1 1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup granulated sugar

1/4 cup canola oil

1 (2 1/2-ounce) jar carrot baby food

2 large eggs, lightly beaten

1 1/4 cups finely grated carrot (about 4 ounces)

1/2 cup golden raisins

Cooking spray
Frosting:

1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened

1 tablespoon butter, softened

1 1/4 cups powdered sugar, sifted

1/2 teaspoon vanilla extract

1/4 cup flaked sweetened coconut, toasted

Preparation

Preheat oven to 325°.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a food processor; pulse 6 times or until well blended. Place flour mixture in a large bowl. Combine granulated sugar, canola oil, baby food, and eggs; stir with a whisk. Add to flour mixture; stir just until moist. Stir in grated carrot and raisins. Spoon batter into an 8-inch square baking pan coated with cooking spray.

Bake at 325° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

To prepare frosting, combine cheese and butter in a large bowl. Beat with a mixer at high speed until creamy. Gradually add powdered sugar and vanilla, beating at low speed until smooth (do not overbeat). Spread over cake; sprinkle with coconut. Cover and chill.

Nutritional Information

Calories: 262 (30% from fat)

Fat: 8.8g (sat 2.7g,mono 3.6g,poly 1.6g)

Protein: 3.2g

Carbohydrate: 44.1g

Fiber: 1.2g

Cholesterol: 44mg

Iron: 0.9mg

Sodium: 201mg

Calcium: 47mg

Christine Dohlmar, Valrico, Florida, Cooking Light, JANUARY 2008

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1696591

Introducing solids to your little one? What a difference the Squirt makes! Boon, Inc. has created an ingenious little product that makes feedings so much neater. You simply fill the Squirt with your baby’s food, such as pureed apples, pears or sweet potato, screw on the cap, and you are ready to go! It literally squirts the right amount of food on to the spoon for you, making one-handed feedings possible. You will love that you can tuck it right into your diaper bag or purse when you are out and about. It is BPA-Free and Phthalate-Free, too! Found online at www.booninc.com.

What’s not to love about Plum Organics? 100% Certified Organic baby food in re-sealable pouches with a recyclable cap that can be tucked into a diaper bag or purse while you are out and about… plus, the flavors are simply delicious! Pumpkin & Banana, Apple & Carrot, Peach, Apricot & Mango, to name a few. With the large amount of foods for babies & children out there today that have added sugar and artificial ingredients, I love that this company is getting back to basics! Just pure fruits and veggies – blended to perfection!

www.plumorganics.com