WellesleyWeston Magazine

FALL 2016

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/713244

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Page 189 of 211

with them. "I'm really lucky," he admits. "They eat almost everything except mushrooms." That doesn't mean there aren't still challenges that almost any parent can relate to, however. "It's about teaching them good habits—they'll always want to eat what they grew up with." To that end, he and his wife Adrienne aim to teach them that "healthy doesn't mean that it doesn't taste good," he says. "Giving them good options sets them up to make good choices when you're not in their presence, sitting there watching them as they eat." Case in point: lunches at school. As kids head back to school this season, lunches are once again about to become a sticking point for many parents. How do we know they're eating enough when we're not with them? Or eating the "right" parts of the lunch that we packed? Is it more important to get them to try new things when we're not with them, or to have peace of mind in knowing that if we give them the same old, tried-and-true foods they like, at least we're sure they'll eat it? To those vexing questions, celebrity chefs bring some inventive answers to the table. "I can't cook 24 actual hours a day," says Rachel Klein, the esteemed executive chef alum of OM in Cambridge, Boston's Mandarin Oriental, and most recently, Back Bay's Liquid Art House. Klein lives with her husband and two children in Needham, where she's on the cusp of opening her first chef-owned eatery, RFK (as in, Rachel Francis Klein)—a grown-up restaurant that's family-friendly, as she describes it. "I know how much junk kids can sometimes eat over the day, so I'm careful about what I put in them." One of her lunchbox staples? Marinated tofu with brown rice for her five-year-old daughter Eva. "I know she loves it, it's easy to make, and I can send it with her in a glass container, and they'll reheat it for her at school." (Environment and health experts caution that some plastic containers may contain BPA, a chemical that can leach into foods and may pose a potential risk to children's health.) food & wine "healthy doesn't mean that it doesn't taste good" Rachel Klein, executive chef alum of OM in Cambridge, Boston's Mandarin Oriental, and Liquid Art House Serves 2 MICHAEL SCHLOW'S SPAGHETTI WITH TOMATO AND FRESH BASIL SAUCE 4 ounces thin spaghetti 12 oz. milled San Marzano tomatoes 2 ½ oz. extra virgin olive oil 1 Tbsp. butter 6 to 8 basil leaves ¼ cup of grated Parmigiano- A pinch of salt Reggiano cheese n Bring a pot of salted water to a boil and drop pasta in. n Put olive oil and basil in a saucepan and cook over high heat. Cook until basil starts to crackle, approximately 30 seconds to 1 minute. Add salt to taste. n Add tomatoes and cook for about 3 to 4 minutes. n Check pasta for doneness. n Remove sauce from heat, add butter and stir it in. n Once pasta is al dente, strain, and add to sauce. Return to the heat and cook together for 15-20 seconds. n Add cheese and serve. 188 W e l l e s l e y W e s t o W e l l e s l e y W e s t o n M a g a z i n e | f a l l 2 0 1 6

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