What they want: In the Panero family, Dad's a hard working travel writer, Mom's a lawyer and the 7 year old is a 7 year old. Mom loves to cook, but also wants to spend time with the family when she gets home from work and Dad travels to exotic locations to write. They want their kid to experience a wide variety of healthy "non-kid" type food. Both the Panero's have made a resolution to get a handle on cholesterol and sugar this year.

What I planned: I've helped them out by designing a weekly service that will include a nightly salad, a (sustainable, non-contaminated - yuk) fish dish, and two other main dishes that either have seasonal, local and/or organic produce in them or as a side dish. This way they've got fun stuff to eat on all week long for brown bag lunch and suppers.

What they got: The first night home after I'd cooked for them, she called to say she was pleased and surprized that a fun supper was already eaten and there was nothing to clean up except the cleaned plates.

Here's What I'm cooking for the Panero's this Week:
• Grilled Chicken Breasts with Honey Soy Dipping Sauce.Edamame Couscous and Polly Simpson's Apple Salad.
• Pan Seared Pork Medallions with Blackeye Pea Ragu.Skillet Grits Cornbread and watermelon spears.
• Carolina Fish Cakes with Jalapeno Tartar Sauce and Salmon Rangoons with spicy sauce alongside. Carrot and celery sticks and Angelfood cake with Blueberry Ginger Sauce.

My specialty is seasonal, healthy, gracious Southern recipes crafted from local Minnesota meats and produce. All your food with be from local small farms or if global, fair trade.