It's just the beginning of the holiday season, which comes with plenty of family, food, and fun. Why not combine all three, and get your little ones in the kitchen helping out with Thanksgiving dinner? While we aren't suggesting that your three-year-old roasts the turkey, kids can get involved in different ways. By having them help prepare a side dish, they feel as though they have made a major contribution to the meal, and they'll tell everyone at your table about how they made it. Imagine the huge smile across both their face and yours.
Is it a fruit? Is it a vegetable? The world may never know, but we sure know that they taste delicious. Tomatoes are an excellent source of nutrients, including vitamins A and C, calcium, and potassium. There are over 7,500 varieties and they come in colors from all across the rainbow. Tomatoes are seen in many different cuisines from all around the world, especially in Italian food like sauces for pasta and pizza. There are so many ways to them, but have you ever thought of making stuffed tomatoes?
Happy Cinco de Mayo! Celebrate this holiday by trying a new, diverse foods such as Cinco de Mayo Veggie Soft Tacos. Cinco de Mayo Veggie Soft Tacos are a healthier alternative to an old favorite. In this recipe we used cauliflower as the main ingredient, but you can always dress your Cinco de Mayo Veggie Taco up with our Cinco de Mayo Carrot Slaw!
This week's kitchen vocabulary word is marinated. A marinade is a sauce made from oil, vinegar, spices, and herbs that food is soaked in. This week we will be marinating chicken to create a delicious stir fry! This is a great recipe for beginner and intermediate kid chefs!
What’s better than mashed potatoes? Mashed potatoes with broccoli and cheddar cheese! Our kitchen vocabulary word of the week is mash. When we mash, we make our food smaller and softer. These broccoli and cheddar mashed potatoes make a perfect side dish to any meal, or a fun snack!
Tired of plain tater tots? Try something new and healthy with these zucchini tots! This week's Kitchen Vocabulary Word of the Week is 'Grating.' Making these tots will help your kid chef learn how to use a grater. Grating is the process of changing solid foods into small thin pieces by rubbing them into a grating tool like a box grater.
Vanilla Mashed Potatoes may sound strange at first but don’t worry, it’s still as savory and delicious as regular mashed potatoes. Vanilla Bean Mashed Potatoes can be a tasty side dish or a main course and because both Potatoes and Vanilla Beans are so popular, they can be enjoyed all year!
Pea soup isn't just for warming up after a snowball fight- it has a summer companion too! There is a minty pea Gazpacho that one of NYC's midtown lunch spots serves every summer- it's one of the things I start to crave every spring! I wanted to see if I could make it myself, and I could! It's super refreshing, colorful, and delish. And it uses frozen peas, so no need to wait for the verrry slim fresh English Pea season. Yay!
Stuffed mushrooms are excellent as finger food appetizers or complimenting any other dish. You can even make them ahead of time and refrigerate until you’re ready to pop them in the oven.
Memorial Day is right around the corner! This veggie side dish will go great with your other grilled goodies. The rainbow veggie kebabs can be made by your kid chef with grown-up help. Just be careful with the skewers! These veggies are colorful and yummy and the only thing that would make them better is if they were red white and blue! You'll be cooking rainbow veggie kabobs up all summer long, for sure.
Beet Pesto Pasta is a twist on the classic green pesto, replacing basil with beets. Beets have a number of health benefits including being a wonderful source of fiber. But more importantly, they give your pasta a beet-utiful color and a different taste than usual. If you're trying to "eat the rainbow," these definitely check red off the list!