This summer largely felt like a busy blur; one exception being a fabulously relaxing vacation we took with friends in Maine. During this trip my friend Anne made an amazing chicken salad; it’s a family recipe that she approved of my sharing here.

Today, Sharon shares a fab recipe to treat your beets: I discovered my love of beets last year, and was even more drawn to them when I learned that they are a great source of vitamins A and C, are high in folates and antioxidants, and are a great digestive. Here’s one of my favorite new ways to prepare them:

This weekend I hosted my mom’s birthday party, and since Koreans tend to make a hearty meal spread then opt for fruit or lighter desserts following, I made this Strawberry Cake Roll for the birthday cake. I clipped this recipe from Real Simple several years ago and have made it many times since; it's Jon’s favorite cake, and everyone at the party went berserk over it.

Today, Sara Cabot of Little Lettice provides zucchini inspired recipes for the whole family: Everywhere you look at the farmer’s markets in July you see different forms of zucchini squash in different shapes and sizes. While zucchini squash is extremely palatable for babies, older kids can find it a bit boring. I am convinced that one of the reasons kids don’t like green veggies is that they are bored of the way they are cooked or presented. With a bit of variation, these sweet and tender greens can be delicious to young children.

I’m not sure whether it’s coincidence or consequence that June-born Jon loves cherries, but every year he’d rather have cherry pie than cake. The year Laurel was born, in my sleep deprived, frantically trying-to-bake-while-on-a-conference-call state, I dropped my fully assembled pie as I tried to put it in the oven. I thus was too traumatized last year to try again, but when Bon Appétit’s June 2008 issue featured this Classic Sour Cherry Pie With Lattice Crust recipe, I knew it was time to give cherry pie another go. Plus, Laurel was sure to keep reminding me to use both hands when putting the pie in the oven.

Today, Sara Cabot of Little Lettice offers a primer on “that nitrate thing” - the issue of when it's safe to present vegetables such as spinach and carrots to babies. Sara also includes a spinach, zucchini, and potato recipe for babies and toddlers.

Ready, set, grill! Today, Michelle Stern of What’s Cooking offers a yummy recipe for BBQ Chicken BLT’s - perfectly suited for these sweltering days that make it challenging to cook indoors. And be sure to get your kids involved, with Michelle's "Call the Kids" tips at the end of the recipe.

Today, Jules offes a recipe to try over the weekend: "With the arrival of spring and summer, I can’t get enough seafood. A light seafood entrée is the perfect dinner for me, and this recipe is a lovely, easy diversion from the typical banal salmon dish. The subtle fennel flavors come in the form of a light crunch similar to celery, and contrast surprisingly well with the brininess of the olives and sweetness of the oranges. Enjoy!

Before baking becomes seasonally obsolete, I wanted to share a project that Laurel and I have had tremendous fun with: thumbprint cookies. This project is great for parents because the cookie dough is really easy to make (especially if you have a standing mixer), the thumbprint and jelly filling steps are fun for kids (plus, think manual dexterity practice), and it’s nice that the end result – particularly in our world of super size – is a perfectly petite treat.

Today, Michelle Stern of What’s Cooking (and What’s Cooking Weekly), offers inspiration for introducing ethnic food to kids (beyond typical favorites like Chinese and Mexican), including a recipe for Slow Cooker Indian Braised Chicken and tips to get your kids involved in the kitchen.

Today, Jules offers creative ideas for livening up leftovers: “My husband and I recently realized we were in a food crisis. I love to cook and he loves to eat, but neither of us is too hot on leftovers; we were wasting too much. I just have this thing about them - I don’t enjoy them and am marginally freaked out by them. In reality, I know that anything I cook or eat fresh is good for another 3 days (beyond that, leftovers really do begin to collect bacteria). So I decided that what I needed to do was come up with creative ways to use leftovers for another entire meal. It turns out I do like leftovers…so long as they’re served in a totally different way than the night before.

Today, Michelle Stern of What’s Cooking (and What’s Cooking Weekly), offers up a great way to warm up winter – both through the soup itself, and by getting your kids moving in the kitchen: “This winter, try this delicious Pasta e Fagioli (Italian Pasta and Bean Soup) recipe. And don’t forget – kids make great helpers! See the Call The Kids section towards the bottom of the recipe to guide you on what your kids can do to help.

Today, Sara Cabot of Little Lettice encourages healthier eating for kids in 2008 (and beyond!). She shares 10 tips for change, and a couple of recipes for kid favorites that can be knocked together easily, and without all the salt and preservatives of typical processed goods:

The time couldn’t be more right for this winter soup recipe from Michelle of What’s Cooking: "When the weather outside is frightful, nothing appeals more than a simple, delicious hearty bowl of soup. This recipe is ideal when you are winding down from a long week, and tastes wonderful when served with warm buttered whole-wheat pita bread. To give the barley a richer flavor, toast it in a dry pan over medium heat, shaking occasionally until golden brown. While this recipe calls for ground beef, you could substitute ground turkey or chicken. If you prefer your soup to be on the thick side, omit one cup of water, and you will have a more stew-like consistency. Don't forget to Call The Kids into the kitchen to help you prepare this family meal.

Let your holiday baking season begin with this masterpiece by Jules: "I realize that the holidays are a tough time for those trying to watch calories, but I fully believe in indulging on special occasions, which include snowstorms and cozy Sunday afternoons. This bread pudding is a must-try; a comforting, heady dessert that will satisfy your wish for something rich, creamy, tart, crunchy, and seasonal. You can use egg substitute if you are watching your cholesterol, and I have swapped the classic whole milk and cream for mostly skim milk with some heavy cream to save a few calories. As with most of my desserts, I think this is served best with a scoop of vanilla ice cream or fresh whipped cream, but fear not, this dessert is bold enough to stand on its own.