It’s official. As of next Friday, November 4th, Food Jules will be available at its very first retail store, Foodworks on Route 25 in Monroe, CT.

Foodworks will be featuring our Organic Jams, which include Apple Pie, Blueberry Peach, Triple Berry and Strawberry Blackberry, our famous Organic Hot Fudge and Organic Muffins!

I will be there on November 4th from 9:30-11:30am giving away free samples so feel free to stop by to check out our display!

Foodworks is located at 477 Main Street (Route 25) in Monroe, the old location for Simply Baby and Kids. Doors open at 9:30am!

Hope to see you all there.

Food Challenge #4: Italian Wedding Soup

One of our recipes at the Arts & Imagination class today was Italian Wedding Soup. It was a big hit with the kids so I’d thought I’d share the recipe with you so you can try it at home with your kids. For all of you that are vegetarians, you can skip on the turkey meatballs or substitute with vegetarian meatballs. So, give it a try and let me know what you think! It is a perfect, hearty and nutritious meal for any cold day!

Also, don’t forget you can add the remainder of a block of parmesan cheese for extra flavor! I freshly grate the parmesan cheese for our meals and save the end of the block in the freezer to throw into all of my soups. Just my own little trick to kick it up a notch.

Italian Wedding Soup



  • 1 lb. all-natural ground turkey
  • 1 small onion, grated
  • 1 carrot, peeled and grated
  • 2 garlic cloves, minced
  • 1 cup Italian style bread crumbs
  • ½ cup parmesan cheese, grated
  • ½ cup fresh parsley, minced
  • ½ cup fresh basil, minced
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 egg, beaten


  • 1 small onion, chopped
  • 2 organic carrots, peeled and chopped
  • 2 organic celery stalks, chopped
  • 2 garlic cloves, minced
  • 2 cans cannellini beans, rinsed
  • 2 (32oz) containers organic chicken or vegetable broth
  • 1 1/2 cups organic crushed tomatoes
  • 10 oz. frozen organic spinach, thawed
  • ½ lb. small pasta such as ditalini
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dried oregano


  1. To make meatballs, combine all ingredients in large bowl and mix with your hands until combined well.
  2. Scoop one tablespoon of turkey mixture into the palm of your hand and roll into mini-size meatballs.
  3. In sauté pan, cook meatballs in olive oil until slightly browned on all sides. Set aside.
  4. To make soup, cover bottom of large pot with olive oil and sauté onion, carrots, celery and garlic for 5-10 minutes or until softened.
  5. Add cannellini beans, chicken broth, crushed tomatoes and block of parmesan cheese, if using. Bring to a boil.
  6. Reduce heat to medium and add spinach, pasta and reserved turkey meatballs to soup. Season with salt, pepper and oregano and simmer for 20 minutes or until fully cooked. Serve with freshly grated parmesan cheese. Enjoy!

Grade: A

Join us in our Cookbook Challenge and send us your grade!

A Night for Julian

Julian’s birthday is quickly approaching. We still remember, so vividly, the morning of November 8, 2010, when he was born. It was a day full of excitement and love, one of the happiest moments in our lives. I just can’t believe that it was just one year ago. So little time ago he was here with us and now life is so very different without him. We think about him often, talk about him, dream about him, think about what it would be like if he was still here. Would he like to play with trains? Would he be walking or crawling around our feet while we’re getting dressed in the morning? We continue being reminded of his presence around us. He is all around us. We can feel him so strongly sometimes.

On November 5th at 5:30pm, St Jude is having a Mass of Remembrance to remember all those that have died this past year, including our beautiful, sweet baby Julian. We plan to attend this event and be together as a family to remember our beautiful little baby.

The finale

It’s amazing to me how quickly the summer has come and gone. Tomorrow will be the last day of the Monroe Farmers Market. Food Jules will have sweet, delicious and nutritious ORGANIC Pumpkin Muffins, Apple Pie Crumb Muffins, Morning Glory Muffins and Pumpkin Pecan Scones. We will also have ORGANIC Chicken Empanadas and Spinach and Cheese Empanadas.

Stop by the market tomorrow to buy some baked goodies and stock up on your favorite Jam or Hot Fudge Sauce.


Nutritious and Delicious

The Arts & Imagination cooking classes at Stepney Elementary have been wonderful. Today, I noticed the kids are getting into a routine and are more comfortable with what they need to do, how to work in teams and they have done a great job at “taking over the kitchen”.

These kids and all of my students at the library and other events, really should be proud of everything that they are learning. I hope they continue to enjoy the variety of food the world has to offer and that they are no longer afraid to try something new. We aren’t making pizza or macaroni and cheese in this class, we are making “real” food, from artichoke dip to breakfast burritos to black bean burgers. They are eating well in this class and the proof is in the leftovers (there aren’t any)!

Not to say that pizza and macaroni and cheese isn’t real food, but I am trying to show them there is so much great food out there, so much that is both nutritious and delicious. There is a lot of variety out there and they should know it, they should see it, they should cook it, they should EAT IT!

Our theme for this six week semester is NUTRITIOUS AND DELICIOUS. Last Tuesday, we made Nutritious and Delicious Starters (Appetizers). The kids made Chicken Empanadas (from scratch), Spinach and Cheese Fillo Shells and Artichoke Dip. Today, we had Nutritious and Delicious Breakfast and made Apple Pancakes, Pumpkin Muffins and Breakfast Burritos with homemade, fresh salsa.

What I find so fulfilling from these classes, is that the kids start by saying things like “I don’t like artichokes” or “I can’t eat that because I don’t like sour cream and there’s sour cream in that” or “Do I have to eat that”. Well, as any of my students will tell you, they have to eat everything, at least give it a bite or two and you know what, they are always pleasantly surprised. We rate all the food we eat and I hear a lot of fives! (5 is exceptional). Let me repeat, I do not cook any of these recipes. I simply test them on my own at home, write them down and get the pantry filled with all the items they need for the recipe. They do it all! I am there to answer questions, guide them along the process, correct their mistakes when they think TBLSP means teaspoon, etc. It’s a lot of fun. They really do take charge and that’s what’s so cool about this whole experience.

Until next week… when we cook up Nutritious and Delicious Lunch! Your kids can also benefit from our cooking classes. Sign up today for your “Learning to cook with Food Jules cooking class”. We offer after school programs, scout workshops, birthday parties and other cooking events. Just send me an email at

By the way, sorry for the lack of pictures. I know the posts would look a lot nicer with some photos, but I just don’t have the time. Besides, I am a terrible photographer!

SIDE NOTE: I found this in an article I was reading and thought I should share. Let me know your thoughts on this subject.

“The idea of kids cooking in the kitchen may terrify adults with concern about those sharp knives, potential food poisoning, and the resulting messy kitchen. But, there are simple and easy recipes for kids which they can accomplish without causing a big fuss. According to WebMD, cooking with kids has many benefits, from encouraging picky eaters to helping children learn about healthy food choices.

Eating a balanced meal is an important part of helping children develop strong bodies and healthy minds. Having family dinners is one way to encourage kids to make good food decisions and for adults to model positive eating habits. By cooking a meal with kids from start to finish they use basic math skills, hone their fine-motor skills, and learn about how to create a complete and nourishing feast.”

Food Challenge #3: Apple Cider Vinaigrette

Just in time for the Fall season… this Apple Cider Vinaigrette salad dressing is very light and very tasty on a mixed green salad. Plus, it is super easy to make and you can store it in a glass jar and keep it in your cupboard for weeks, if it lasts that long. Enjoy!


  • 1/3 cup organic apple cider vinegar
  • 1 1/2 tsp dijon mustard
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp dried oregano
  • 1/3 cup extra virgin olive oil
  • 1/3 cup safflower or canola oil


  1. In glass jar, combine apple cider vinegar, dijon mustard, sugar, salt, pepper and oregano. Close top of jar and mix well.
  2. Add olive oil and safflower oil and shake vigorously.
  3. Serve over Organic Spring Mix.

Grade: A

Join us in our Cookbook Challenge and send us your grade!

Coming to a close…

Well, there are only two more Friday’s left for the Monroe Farmers Market, today and next Friday.

Food Jules will be there today with Organic Chicken Empanadas, Apple Pie Crumb Muffins, Pumpkin Muffins and Apple Walnut Bread. Besides, all of our delicious Jams, Hot Fudge Sauce and Granola.

Come early to get your goodies and to avoid the possibility of rain!