Today, Sara Cabot of Little Lettice shares tips and recipes to bump up calcium intake for the whole family: “Many children are lactose intolerant and therefore cannot get calcium from milk products. Apart from calcium supplements recommended by your pediatrician, bone broths (aka. stock) are a good way to get calcium – be it beef, lamb, or chicken broth. Broth is a nutritious base for hot or cold soups, or braised meat or vegetable dishes that require liquid be added to them. It also gives dishes a deeper flavor than simply adding water.

Today Tracy shares a recipe to simulate summer BBQ when the weather is uncooperative: “One of the things I crave during the late winter and through spring - when the weather is grill prohibitive - is the smoky, sweet taste of barbecue. This recipe for pulled pork in the slow cooker is our solution to simulate summer any time of year actually; it takes the sting out of winter and satisfies BBQ cravings during raw spring or soggy summer days.

Every so often Jon one-ups me in the kitchen, which leaves me both a tad surprised (read: vaguely jealous) and utterly grateful that he knows how to cook and bake. And this past weekend, he decided to make banana bread with Laurel and it was way better than my standard recipe. The loaf was gobbled up within a day and Laurel and I repeated the recipe yesterday, instead opting to make muffins - the advantages being plenty of awesome crustiness, faster baking time (handy for summertime baking), and improved portion control.

Today, Tracy reports on HomeFree Treats, a great source for allergen-free, organic goodies and ingredients. Read on for Tracy's review of some HomeFree goodies and their allergen-free cookbook, as well as to learn how to win a HomeFree organic cookie sampler pack!

Today, Jules shares a great recipe for weekend grilling: “For me, there's nothing better than a hearty salad for dinner, especially in the summertime. Recently, my husband and I went a little crazy at the market, purchasing enough herbs and vegetables to last two weeks. And since herbs and vegetables taste best when freshly harvested, I set out to create a dinner salad where I could use much of what I purchased that day. For me, it was a meal, but my hungry husband paired his salad with grilled steak, which he nestled on the grill right next to these versatile veggies.

On chilly, raw days like today, I gravitate towards Asian comfort foods, and this weather reminded me that I’ve been meaning to post about my favorite way to prepare tofu. Don’t scowl; it really tastes fantastic! The original inspiration came from Susanna Foo’s Pan-Seared Tofu with Scallions & Ginger in Chinese Cuisine, though I have simplified the recipe to reduce the ingredient list (I’m currently obsessed with creating dishes out of 6 or less ingredients), and also added an extra step (flour dredging) that adds awesomeness to the taste and texture.

Before it gets too hot to turn on your oven, try this bread recipe from Tracy: “There are few memories of my grandmother better than those of making bread with her when I was a young girl. Even in the heat of summer she could be found kneading pristine white dough into impossibly smooth, elastic, round balls and baking with the back door wide open. But as fond as I am of these memories, the reality is that I don’t have the time or patience to deal with multiple knead sessions. Luckily, a friend passed along a great “no-knead” bread recipe that satisfies my love for fresh baked bread.

One of my favorite time and energy savers these days is store-bought rotisserie chicken. I don’t need to remember to prep and bake it (perfect, since there’s no way I’m turning the oven on today…), my kitchen is saved from pan dripping smoke, and the chicken is ridiculously versatile. Today, I’m sharing our latest favorite usage of rotisserie chicken: fast and fantastically yummy chicken pesto salad.

Last night my willpower was put to the test when I gathered with some lovely mama pals for an evening of wine and desserts. As I described in yesterday’s post about negotiating sugar battles, in addition to trying to decrease Laurel's obsession with dessert, I’ve also been working to curb my own sugar intake. So, I decided that last night I would enjoy a small treat (read: not sample everything like I normally would) as my one indulgence of the week; the one cookie I tried was worth it! Many thanks to Karen for sharing her Rosemary-Lemon Sandwich Cookie recipe, and to Paige for the use of her camera!

Today, Jules offers a new favorite recipe: I am so excited about this dish. After watching a food show where the host traveled to Mexico City and ate the most appetizing street food I’ve ever seen (I actually was salivating), I raided my refrigerator to see what I could make that might resemble these dishes. This dish looks complex but actually is really fast once you’ve got all the ingredients lined up. It packs a lot of flavor and nutrients; the bite of the cilantro vinegar works really well with the sweet pork.

Last night we had a dear friend in town for dinner and were thrilled to fire up the grill for some Korean BBQ. The marinade (originally inspired by a Bon Appétit feature) is lightning quick; an even speedier alternative to my bulgogi recipe (which I still love and use). Below is my modified recipe, which we used for both chicken and beef. We served the grilled goodies with brown rice, seasoned nori, scallion pancakes, pan seared tofu, kimchee, and cucumber salad.