Update:  Congratulations to Rachelle, our winner of this giveaway, whose favorite go-to kid-friendly meal is, “Sweet potatoes! My grandma always used to bake them in the toaster oven and slather them with tons of butter and salt and pepper. If you’re in a sweet mood, just switch to brown sugar and cinnamon.”

To celebrate Meatless Mondays as well as the publication of my upcoming Cook without a Book: Meatless Meals, we decided to run a recipe from my new book and do a giveaway each Monday until the book becomes available October 24th

Except I got Melissa Clark’s new book Cook This Now, and although it isn’t strictly vegetarian, it’s all about cooking seasonally and locally. When I saw her recipe (and irresistible photo) for Carroty Mac and Cheese, I quickly shifted plans. There are plenty of weeks to give away my book. You want this recipe now!

What I like about Cook This Now is that it’s divided, not just seasonally, but monthly. When you’re looking for inspiration as we often are, there are about ten recipes—main courses, side dishes, desserts—perfectly suited for each month of the year.

And although these recipes are both familiar and appealing, they’re also a little different. Most of us know how to roast asparagus. But have you ever thought about paring it with Gingered Rhubarb Sauce? You’ve likely made shortbread, but Melissa’s has pistachios in it. Her shrimp scampi is flavored with Pernod.

What I especially love about Cook This Now is Melissa’s “What Else?” From her substantial list of tips after each recipe, there’s enough information for you to create your own recipes, thus at least quadrupling the number of recipes in the book.

Her long notes before each recipe offer more advice and personal stories—just the kind of information I’m looking for in a book, and not necessarily the kind of help you can find on the Internet.

I cook on the fly a lot, but there are times each month when I want to cook something special, something different, perfect for the season. This one stays on the shelf for inspiration.

Melissa Clark is also mother to Dahlia, so many of her recipes are both adult- and kid-friendly (and because we’re running Baked Chicken Nuggets later in the week from Kathleen Flynn’s new book Kitchen Counter Cooking School), I’m wondering what’s your favorite go-to kid-friendly recipe?

Like the last few weeks, we’ll give you a couple of days to respond. Giveaway ends on Wednesday, October 12th at 9 PM ET with winners announced on Thursday morning.

I’ll go first. When Maggy and Sharon were growing up, I knew I could always make them happy with Chicken Parmesan (although turkey meatloaf was a close second).