USE COMMON SENSE
Fourth in a 4-part series on cooking with kids
By Jamila T, chief area manager & veggie fairy godmother:
Common sense is key when you’re cooking with kids. While it’s important to give children challenging, meaningful tasks, it’s equally important to make sure those tasks are appropriate for their ability. Appropriate tasks build confidence and character, and will ultimately be a rewarding experience for everyone. Not to mention, your little ones will actually help you… not just “help” you.
So… cooking with a three-year-old? Leave the chef knife in the butcher block and opt for one with a small blade. Better yet, select a recipe that calls for tearing rather than cutting!
THIS WEEK’S CHALLENGE
Tearing and baking. If you have tiny helpers, let them try their hand at tearing kale leaves from the stems. Older kids? Put them on oven duty!
THIS WEEK’S RECIPE
optional seasonings: roasted sesame seeds, finely grated Parmesan, paprika, chili powder, flax seeds, nutritional yeast, brown sugar, taco seasoning, lemon or lime zest
Directions (watch the video!):
1. Tear kale from stems.
2. Wash and dry torn kale.
3. In a large bowl, toss kale with oil and salt.
4. Arrange in single layer on baking sheet and sprinkle on seasonings if desired.
5. Bake 20 minutes at 300 degrees F.
Celebrate by posting a picture on our Facebook page!
Want to try another recipe project? It’s in the PS post, and here’s what you’ll need:
Add sweet potatoes, Bella Vita sourdough bread, Trickling Springs Creamery whole milk, Saddle Ridge Farm eggs, and maple breakfast sausage to your basket when the Seasonal Roots online farmers market menu opens on Friday.