Happy Food Day! Yes, we just marked World Food Day about a week ago, but today is US Food Day — a day to celebrate real, good-for-you & good-for-the-earth food. It’s also Monday, so if you’d like to learn more about Meatless Monday, here’s a look back to our feature on NPR. As I thought about what to say today, I thought I’d try to summarize our food philosophy. Just about every recipe I post contains farm-fresh real ingredients. Why? Because Foodie Tots know their farmers, know where their food comes from, and know real food helps grow strong and healthy minds and bodies. And so I present the Foodie Tots manifesto:

EAT FOOD.
REAL FOOD.
TOGETHER.

Tonight we’ll be eating mushroom risotto. {Check out our recipe for carrot risotto for a kid-friendly favorite.} What’s on your dinner table tonight?

P.S. Please take a moment to sign your name to a letter to Congress urging their support of the Eat Real agenda.

Okay, so quinoa may not be the first thing to come to mind for a romantic Valentine’s dinner, but what better day to think about heart health? This warm and hearty salad is loaded with super foods — broccoli for vitamins A & K (and lowering cholesterol), dried cranberries for antioxidants, walnuts for healthy omega-3s, and the aforementioned quinoa, a source of protein. And, it’s naturally red. To go totally vegan, substitute sauteed tofu for the feta. This would also make a nice side dish to some wild salmon. Happy *Heart* Day!

Recipe: Warm Red Quinoa Salad with Broccoli, Cranberries & Walnuts

Ingredients:

• 1 cup red quinoa (rinsed*)
• 2 cups water
• 2 tablespoons olive oil
• 1 shallot, thinly sliced
• 1/3 cup walnut halves
• 1 pound broccoli, cut into small pieces
• 1/4 cup water
• 1/2 cup dried cranberries
• 1/2 cup feta cheese, cubed (optional)

Vinaigrette:

• 1/2 teaspoon sea salt
• pinch black pepper
• 2 tablespoons olive oil
• 2 tablespoons pomegranate balsamic vinegar
• squirt of lemon juice

Instructions: In saucepan, heat 1 tablespoon olive oil over medium heat. Add quinoa, stirring to coat with the oil and cook for 1 minute, continuing to stir. Add water, increase heat to high and bring to a boil. Reduce heat to a simmer, cover and cook for 15 minutes, or until water is absorbed.

While the quinoa cooks, whisk together vinaigrette ingredients and set aside. Heat dry skillet over medium low heat and toast walnuts, stirring frequently, for about 4 minutes. Remove walnuts from pan and set aside. Add 1 tablespoon olive oil and shallot to pan and cook, stirring occasionally, until shallots begin to brown. Add broccoli and water, cover and cook until broccoli is tender — about 5 minutes. Uncover, add cranberries and remove from heat.

Combine quinoa, broccoli, walnuts and vinaigrette and toss gently to combine. Add feta, if using, and serve. Makes 4-6 servings.

* Note: I used pre-rinsed quinoa in this recipe. If your quinoa is not pre-rinsed, rinse it in a fine mesh colander and let drain for several minutes before cooking.

Feeding Baby: Broccoli’s not recommended until baby is well established on solid foods as it is harder to digest. For babies 8+ months, pull out a few pieces of the cooked broccoli, a spoonful of quinoa and puree with a little water as needed to reach the desired consistency. (The boy is in a no-mingling-of-flavors phase, so the above is his salad, deconstructed. This is also ideal for serving finger-feeding toddlers.)

(And just so you don’t think I’m a total Valentine’s scrooge — here’s our dessert: black and pink cookies …

Y’all know that the FoodieTots family participates in Meatless Mondays. Today on NPR, you can hear more about the movement and hear an interview with yours truly, cooking my quinoa-stuffed zucchini boats.

And if you’re looking for more family-friendly Meatless Monday recipes, visit our new Meatless Monday resource page.

What are you cooking for Meatless Monday? And if you’re new here, welcome! Click here to receive new recipes by email as soon as they’re posted, or “like” us on Facebook.

Asparagus with eggs, take two… Yes, I have a thing for eggs and asparagus. While a traditional quiche is ideal for Sunday brunch, this crustless version is perfect for a fast weeknight supper — just serve with a side salad and some bread. Of course, if you’re more prepared than I, you can make this with a pre-made frozen pie crust.

Recipe: Crustless Asparagus Quiche

Ingredients:
1 bunch asparagus
2 stalks green garlic
4 large eggs
1 cup ricotta cheese
1 cup milk
sea salt and pepper

Instructions: Preheat oven to 375. Oil 8-inch square glass baking dish.

Heat olive oil in skillet over medium high heat. Sauté asparagus, stirring once or twice, until partly browned, about 8-10 minutes. Add garlic to pan for the last 2-3 minutes. Remove from heat and season with salt and pepper.

In a mixing bowl, whisk together eggs and milk. Fold in ricotta, then garlic and asparagus. Pour into baking dish and cook 25-30 minutes, until set and puffy. Remove from oven and let cool slightly before serving. Makes 6 servings. Enjoy!

Farms of Origin: eggs, Valentine’s Country Meats; milk, South Mountain Creamery; ricotta, Blue Ridge Dairy; asparagus, Black Rock Orchard; green garlic, Farm at Sunnyside (all but milk from the Falls Church Farmers Market).

I don’t know how much of it can be attributed to the fact that asparagus is the first fresh new vegetable of the spring, but my love affair with these crisp stalks grows each year. This is my favorite way to enjoy them, and works as the ultimate market-fresh, fast-food meal whether for breakfast, lunch or dinner.

Getting my son to embrace asparagus with the same enthusiasm has been more difficult. One day last spring, after I’d all but given up, he snatched one off my plate declaring, “Ooh, a giant string bean!” — and then proceeded to devour the rest of my serving! Since then it’s still been hit or miss, and I’ll switch between calling them asparagus or “super string beans” just in case the terminology makes a difference. I keep making them the same way I made them that time, though — pan-roasted with butter rather than oven-roasted with olive oil. I think the butter gives a sweeter carmelization, and I prefer it even if he doesn’t always appreciate them.

While I prefer them with poached eggs, the runny yolks serving double-duty as dressing, you can certainly try it with your kid’s favorite style of eggs. Mine is obsessed with hard boiled, lately.

Recipe: Roasted Asparagus with Poached Eggs

Ingredients:

• 1 pound fresh asparagus, ends trimmed
• 1 tablespoon butter
• sea salt and pepper
• 4 eggs, poached
• grated parmesan or pecorino cheese
• fresh chives, finely sliced (optional)

Instructions: Heat a large skillet (I prefer my cast iron) over medium high heat. Melt the butter, then add asparagus and cook, turning just once or twice, until stalks begin to brown in spots, about 8-10 minutes. Remove from heat and season with salt and pepper. Cover to keep warm while you poach the eggs. Divide asparagus and arrange on dinner plates. Gently place one poached egg on each plate, on top of the asparagus, and sprinkle with parmesan cheese. Serve with French bread or whole wheat toast. Makes 4 servings. Enjoy!

Toddler-friendly tip: You can trim the asparagus into shorter pieces and encourage your little one to dip them into the yolk.