A balanced approach to family dining, plus a mom and kid-approved recipe ripe for summer

Apolonia (6) and Jeremiah (nearly 2) enjoying Peak Summer Stewed Chicken for the Family made by their mother Alexandra Albrecht. (Photo courtesy of Alexandra Albrecht)

North Fork mom Alexandra Albrecht is all about balance. One look at her impressive resume and you’ll understand what we mean. Being a professional dancer, a personal chef, a recipe developer, and a mother of two requires Alex to find balance in each of her very different roles. 

“People often comment that being a chef and a dancer is an unlikely pairing, but of course to me, it makes perfect sense — both involve a lot of creativity, discipline, passion, and connection to the body,” Alex shared.

When cooking at home for her family Alex emphasizes the importance of balance.

“When cooking for my kids, I'm always thinking about a balanced meal that includes a lot of protein and a fruit or vegetable. As we all know, if a kid is hungry, dehydrated, or lacking sleep big feelings abound! We aim for three nutrient-dense meals a day so that they don't default to snacks that aren't going to provide the energy they need to make it through their very active days on the North Fork.”

Although a private chef by trade, Alex doesn’t run her home kitchen like a made-to-order restaurant. In her home, everyone in the family eats the same prepared meal, including her children Apolonia (6) and Jeremiah (nearly 2.)

“There isn't a separate ‘kid meal’ at dinner time. The kids’ main course is the same as ours, with the exception of seafood because my son has an allergy. I'm a firm believer in normalizing this as soon as solids are introduced into a baby's diet. Our baby food consisted of whatever my husband and I were eating, cooked a bit longer with water, and put into a food mill. 

With a focus on developing her children’s palates from a young age, Alex suggests using spices and flavorings as you with with your own food, for the most part.

“We never withheld spices and seasonings, (within reason, I wasn't feeding my infants scotch bonnet peppers) and this set us up for sharing all the foods we love with them without hesitation or anxiety. Experiencing spices, herbs, and sauces that define the cuisine in different parts of this country and around the world will develop their palate early on and keep them open-minded.”

She also understands that kids will go through phases where they refuse certain foods or have strong preferences for certain things. Alex encourages parents not to make a fuss and stress.

“It's important to know that a kid's food journey is going to evolve over time. If they are in a phase where they only want to eat things that feel familiar from home, that's okay, too. They are always changing so try not to be rigid in your approach. Stress around food and meal time can at best lead to a tantrum and at worst lead to disordered eating,” Alex told us.

Through those trickier phases, Alex relies on balance — including protein, vegetables, fruit, and starch in each meal and incorporating nutrient-dense foods wherever she can, even if she has to sneak them in.

“Packing veggies into soups and sauces is a great hack if it's a struggle to get your kids to eat vegetables on their own,” said Alex. “And sourcing local ingredients is always a top priority when cooking for work and for my family. One bite from a store-bought raw bell pepper or tomato versus one bought from a local farm will convert you for life. The difference in taste and nutritional value of local produce can't be overstated, and of course, we want to consider the environmental impact of the foods we're eating whenever we can. Take your kids to the farm stands and farmer's markets — they won't be able to resist the colors, and they can taste the difference, too.”

As life for the mom of two continues to evolve her passion for cooking and sharing meals has never swayed. In late spring, Alex launched Summer Bounty Soups and Florals — a weekly homemade soup and flower offering that celebrates seasonal produce and flowers grown locally. Check out her weekly soup and flower offerings here. 

“I really believe if you can find the joy and pleasure in eating as a family from the earliest days, your kids will feel that and fall into the rhythm and ritual of mealtime without a fight,” Alex concluded.

RECIPE: Peak Summer Stewed Chicken for the Family

By Alexandra Albrecht

Peak Summer Stewed Chicken for the Family by Alexandra Albrecht. (Photo courtesy of Alexandra Albrecht)

This dish is perfect for mid- to late-summer, when the tomatoes and zucchini are abundant at the many wonderful farms on the North Fork. I used a mix of cherry and heirloom tomatoes to make the sauce a bit sweeter, but you can use whatever looks best at the farm stand closest to you. Make sure to take the chicken out of the refrigerator and let it come to room temperature while preparing the ingredients for the sauce- cold meat in a hot pan will not make for a nice, even sear.

This is delicious served over pasta, rice, or on grilled bread. Like any sauce or soup, it’s even better the next day.

Ingredients

4 chicken leg quarters
Salt and freshly ground pepper
2 tablespoons avocado oil or other high-heat cooking oil 1 cup red onion, diced
1 cup white onion, diced
1 medium zucchini (about 2 cups), grated
1 tablespoon butter
4 cloves garlic, sliced
1 teaspoon dried oregano
5 cups tomatoes, chopped
1 cup loose-packed parsley leaves
1 cup loose-packed basil leaves

Prep time: 15 minutes Cook time: 40 minutes Total time: 55 minutes Yield: 4-6 servings
1)  Generously season both sides of the chicken quarters with salt and pepper. Heat a large sauté pan over medium-high heat. When hot, add avocado oil. Place chicken quarters, skin side down, into the pan. Sear, undisturbed, until chicken releases easily from the pan using tongs, about 4-5 minutes. Flip to sear other side, then transfer to a plate and set aside.

2)  Lower heat to medium. Add the onions and zucchini to the pan with a generous pinch of salt and stir, deglazing the pan with the water released from the vegetables. Sauté for 5 minutes and then add the butter, garlic, and oregano. Stir and sauté for another 2 minutes, making sure the garlic doesn’t burn. Add tomatoes, stir, and nestle chicken into the sauce.

3)  Lower heat to medium-low, cover pan, and simmer for 25 minutes. Uncover after the first 15 minutes to allow some of the liquid to cook off and the sauce to thicken.

4)  Add parsley and basil just before serving. Leftovers can be stored in the fridge for 3-4 days.