Yonah Chatzinoff's fridge bursts with seasonal, veggie-loaded dishes
I keep things affordable and tasty. Instead of labeling food as bad or junky, we define nutritious food as being “growing food,” food that will help us grow big and strong. The kids have to eat from what’s offered at the meal, so I try to have some variety on the table. My kids are still young and teachable. I’d like them to get used to eating food that will serve them well, meaning a variety, exposure to many flavors, heavy on vegetables, no noshing.
We moved in 2018 from Dallas. It was a big food adjustment — the cost of proteins is higher (vegetables are cheaper), produce is seasonal (we just went a month without butternut squash), but we now have bug-free herbs and broccoli!
Around a year ago, my husband went off dairy, soy, wheat, sesame, and processed foods, and my oldest daughter cut out cheese, so I had to incorporate more fish and chicken. Nowadays, we almost always have cooked quinoa, kasha, or rice to serve, and the fridge stays stocked with salads and cooked sweet potatoes and veggies.
This week was chicken cholent with homemade kishke, rice, green beans, and squash kugel. One lucky daughter got the last matzah ball in a bowl of soup.
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