KDHamptons loves to get to know our readers via Instagram. We recently connected with East Hampton mom, home cook, and aspiring book author, Mary Waserstein [above] who shares, “I have four kiddos and two dog and one very bossy hubby. I spend most of my life chasing after this group, cooking or trying to clear my head with art and design. It’s a pretty great world out there, even with all of the noise of life. I know I get lost in it, but sometimes you need to sit back and find something special.” Mary shares her healthy family lifestyle and favorite spring salads in this new KDHamptons Lifestyle Diary, below: 

KDHamptons: How do you get your children to healthy foods?
Mary Waserstein: The general gist is my philosophy about teaching children to eat by feeding them everything and making food that is, well, just generally YUM – for both adults and the kiddos. No dino nuggets here! My children are adventurous eaters, there are times when a child will draw a line in the sand and no amount of cajoling or threatening will get them to eat whatever has offended them. Time to re-brand! My children think that Bok Choy is called Ninja Cabbage, Romanesco goes by Dinosaur Broccoli. Promote the foods you are serving. Get them into the kitchen while you’re prepping meals – make them excited about what they are going to eat. Children are naturally inquisitive and enthusiastic about their world – use this intense curiosity to your advantage in introducing an array of foods to them.

KDHamptons: Who are your favorite local purveyors?
Mary Waserstein: Produce: Balsam Farms or our garden for veggies; Meat: Red Horse Market- Tim is a meat genius and will come up with anything you ask for; Fish: Stuart’s- lifelong fan use to go there with my mother when I was little.

KDHamptons: You also have a passion for tabletop decor. Share a couple tips?
Mary Waserstein: I love setting tables. It’s the frustrated artist in me coming out. I start with a color scheme and go from there. I like to mix the everyday with the special pieces and add layers to make the table fun. Remember – the food is King – but sitting at a well-laid table really adds the perfect touch. Incorporating decorative accents from around the house and whatever looks bright & cheery in fruit and vegetable department creates a beautiful and unique table design. Don’t get me wrong, I love fresh flowers, but I’m usually running around like a crazy person so getting to the store for flowers can be a bit tricky. Flowers make an appearance in the summer when I can whisk outside to cut something fresh from our garden.

KDHamptons: When will your book, All Things Yum, be published?
Mary Waserstein: Hope to have this beast done by the end of the summer, but below are just a few of the recipes in the book in addition to great dishes for large gatherings, how to turn the kiddos dinner into something grownup later and generally: All Things Yum.

KDHamptons: What are you three favorite Hamptons restaurants?
Mary Waserstein: Bostwick’s- The Oyster Po Boys are the things of legends;
Moby’s- Kid friendly,Pizza is to die for & a great wine list; La Parmigiana – We stop there every Friday night on our way out. The kiddos call it “Big Meatball” due to the killer meatballs.

KDHamptons: Share two great spring recipes?
Mary Waserstein: Sure, here’s my Broccoli and Carrot Salads…

Broccoli Salad

2 Heads Broccoli
1 bunch scallions
1 medium tomato
1/2 cup kalamata olives
2 tablespoons olive oil
juice 1/2 lemon
1 tspn salt
1tspn pepper

Cut broccoli into bite size florets, place in a saucepan with 1 inch of water cover and cook for 5 mins over medium high heat. Remove from heat drain and set aside. In a medium bowl add olive oil , lemon juice & salt & pepper- mix. Thinly slice scallions using both the white and green part, dice tomato into bite size pieces. Roughly chop olives. Add all ingredients including the broccoli to the bowl and toss in the dressing. Adjust seasoning to your taste and either serve immediately or chill for an hour.

Roasted Carrot Salad with Yogurt Honey & Cumin

Roast Carrots with Yogurt, Honey & Cumin
1 Bunch carrots cut into1 inch slices
1/2 cup plain yogurt – greek or regular
1/2 juice of a lemon
2 tspns honey
1/2 tspn cumin
Olive oil
Heat oven to 450. Toss carrots with enough oil to coat, season with salt & pepper. Roast for about 30 mins or until fork tender.  Let the carrots cool—at this point you can let them sit until you are ready to make the dish. Mix yogurt, lemon juice, honey & cumin—toss carrots in dressing. Adjust salt as needed.