One of the most popular search strings on this blog has been “meals to take to a new mother.”  So, having several new moms in my Sunday school class generously provide me the opportunity to take them meals recently, I thought I’d share some more ideas. 

The last time I cooked for a new mom, I took the Chicken D’Iberville recipe mentioned here.  I’m scheduled to take dinner to another family with a new baby on Friday, and I wasn’t in the mood for my usual chicken dishes.  As I’ve mentioned before, a key rule in my food-sharing book is that whatever I make to take should also provide enough food for my family for the evening.  Otherwise, the people at my place in Suburbia get cranky.

So, Thursday night I’ll make my baked ziti recipe to the point where it’s ready to go into the oven and then I’ll pop it into the fridge instead.  The double recipe will make enough for a 9×13 disposable pan for our friends and a 9×9 pan for us.  After work on Friday, I’ll do the baking (extending the time for about 15 minutes since it’s been in the refrigerator) and then take the meal over.

To go with the ziti, I’m going to make Tricolor Salad and pick up some Asiago cheese bread from our local artisan bread place.  I think I’ll make garlic bread with that and wrap it in foil to take with me.  For dessert, it’s hard to beat brownies for ease and tastiness.

Here’s the recipe for the Tricolor Salad which I haven’t posted before.

Tricolor salad

1 Tbs. minced shallots

1 Tbs. balsamic vinegar

1 Tbs. fresh lemon juice

1 Tbs. water

2 tsp. olive oil

2 tsp. Dijon mustard

¼ tsp. sugar

¼ tsp. salt

¼ tsp. pepper

2 c. torn Belgian endive (about 2 heads)

2 c. torn radicchio (about ½ a head)

1 5 oz. package fresh baby arugula (about 8 cups loosely packed)

Combine shallots, vinegar, lemon juice, 1 Tbs. water, olive oil, mustard, sugar, salt, and pepper in a large bowl, stirring well with a whisk.  Add endive, radicchio, and arugula; toss gently to coat.  Serve immediately.

If not serving immediately, put all dressing ingredients in the bottom of the bow and whisk.  Put greens on top.  Do not toss.  Refrigerate until ready for use.  Toss immediately before serving.