Excerpts from 'How to Eat with One Hand'

Recipes and Other Nourishment for New and Expectant Parents by Christine Flynn and Emma Knight

Something For Mom

Dinner & Dessert

Explore 3 new recipes from authors Christine Flynn, Executive Chef of iQ Food Co., and Emma Knight, Co-Founder of Greenhouse Juice Co., perfect to make this Mother's Day.

High Acid, Deep Green Salad

Serves 4 as a side

In a large salad bowl, whisk together the mustard, vinegar and salt. Add the scallions, green beans (if using) and peas (if using) and let sit for a few minutes.

Right before serving, add the arugula, lettuce and endive to the bowl 1 cup (250 mL) at a time, drizzling in 1/2 tablespoon (7 mL) of the olive oil after each addition of greens. Toss well to ensure that the greens are evenly coated with the oil and vinegar. Season with more vinegar, olive oil, salt and pepper, to taste. Toss to combine.

Top the dressed greens with toasted walnuts or sunflower seeds, hard-boiled eggs and/or sliced avocado, as desired.

Divide among plates or shallow bowls and serve immediately.

Handful of toasted walnuts or sunflower seeds

2 hard-boiled eggs, peeled and sliced into halves or quarters

1 avocado, pitted, peeled and sliced

  • 1 tablespoon (15 mL) Dijon mustard (I like Maille or Grey Poupon)
  • 1 tablespoon (15 mL) white wine vinegar, more to taste
  • 1/2 teaspoon (2 mL) flakey sea salt, more to taste
  • 2 scallions, trimmed and thinly sliced
  • Handful of blanched green beans, trimmed and halved (optional)
  • 1/2 cup (125 mL) blanched fresh peas (optional)
  • 2 cups (500 mL) arugula or bitter young salad greens of choice
  • 2 cups (500 mL) Boston or Bibb lettuce, torn into bite-size pieces
  • 1 head endive, sliced lengthwise
  • 2 tablespoons (30 mL) extra-virgin olive oil, more to taste
  • Freshly ground pepper

Eggplant Parm

Makes 1 9- x 13-inch/3.5 L) casserole

Preheat the oven to 375°F (190°C). Line a large baking sheet with a few layers of paper towel.

Cut 2 eggplants, lengthwise, into 1/2-inch (1 cm) slices.

Crack the eggs into a medium bowl. Add 1 tablespoon (15 mL) of the salt and whisk to combine. Place the flour in a second medium bowl. Add the remaining 1 tablespoon (15 mL) salt and whisk to combine.

Set a large cast iron or stainless steel skillet over medium high heat. Pour olive oil into the skillet to a depth of about 1/2 inch (1 cm). Once the oil begins to shimmer, begin frying the eggplant in batches: toss a few eggplant slices (or enough to fill the skillet) in the flour mixture. Shake off the excess before dipping each slice in the egg mixture. Fry until golden brown on each side, about 1 to 2 minutes per side. Place the cooked eggplant on the prepared baking sheet to drain. Repeat with the remaining eggplant. Once you've fried all of the eggplant slices, season with salt, to taste.

In a small bowl, combine the shredded Pecorino and shredded mozzarella cheese. Spread about 1/2 cup (125 mL) of the marinara sauce in the bottom of a 9 - x 13-inch baking dish. Arrange eggplant rounds in a single layer in the bottom of the baking dish. Top with 1/2 cup (125 mL) of the marinara sauce and 1 cup (250 mL) of the cheese mixture.

Continue to layer the eggplant with the sauce and the cheese mixture (do not put any of the cheese mixture on top), adding 2 more layers and making sure to alternate the casserole is bubbling and the eggplant is tender. Turn off the oven but keep it closed to hold the heat,

Slice the buffalo mozzarella into 1/2 - inch (1 cm) slices and arrange them in a single later on top of the casserole. Return the casserole to the hot oven for 5 minutes, or until the buffalo mozzarella is melted.

Tear the basil into piece and sprinkle evenly on top. Let cool for 10 to 15 minutes before serving. Store leftovers, covered, in the fridge for up to 1 week.

TIP: Eggplant Parmesan is just as delicious (and arguably even better) served cold the next day.

  • 4 medium eggplants
  • 6 eggs
  • 2 tablespoons (30 mL) salt, divided, more for seasoning
  • 1 cup (250 mL) all-purpose flower
  • Olive oil, for frying
  • 2 cups (500 mL) shredded Pecorino Romano or Parmesan cheese
  • 1 cup (250 mL) shredded mozzarella
  • 2 1/2 to 3 cups (635 to 750 mL) good-quality marinara sauce, divided
  • 1 ball buffalo mozzarella (approximately 1/2 cup/125 mL)
  • Small handful of fresh basil (approximately 1/2 cup/ 125 mL)

2 AM Cookies

Makes 24 Cookies

Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

In a medium bowl, sift together the flour, baking soda, salt and cinnamon.

In a large bowl, use a wooden spoon to mix the butter, brown sugar and granulated sugar. Beat until light and fluffy. Add the egg and stir until well combined. Stir in the water and vanilla. Stir in the flour mixture, until well combined. Using your hands, mix in the oats and dates, until evenly distributed.

Using your hands of an ice cream scoop, roll the dough into golf ball-size balls. Arrange the dough balls on the prepared baking sheets 1 inch (2.5 cm) apart. Using the palm of your hand, gently press down on each dough ball.

Bake for 15 minutes, or until the edges are golden brown but the centres are still soft. Let cool to room temperature.

  • 2/3 cup (150 mL) all-purpose flour
  • 1/2 teaspoon (2 mL) baking soda
  • 1/4 teaspoon (1 mL) salt
  • 1/4 teaspoon (1 mL) ground cinnamon
  • 3/4 cup (175 mL) unsalted butter, room temperature
  • 1 cup firmly packed brown sugar
  • 1/2 cup (125 mL) granulated sugar
  • 1 egg
  • 2 tablespoons (30 mL) water
  • 1 1/2 teapoons (7 mL) pure vanilla extract
  • 3 cups (750 mL) rolled oats
  • 1 cup (250 mL) pitted and chopped Medjool dates or dark chocolate chunks

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