Summer is quickly approaching, and with it comes the onset of backyard barbecue season! Sharing delicious meals with friends and family on warm summer nights, what more do you need? Our friends at Cooking Light have put together Kicky Black Bean Burgers that make a fantastic vegetarian meal, and can be easily customized to please dozens of different palates. Instead of using Pepper Jack, why not use provolone or mozzarella and top the patties with basil leaves instead of lettuce? Or, take the Mexican theme further with sliced ripe avocado and a dash of hot sauce.

Ingredients:

Instructions:

1. Place beans in a large bowl; mash with a fork. Place 1 toasted bun, torn, in a food processor; pulse until fine crumbs form. Stir breadcrumbs, cumin, and next 5 ingredients (through egg white) into beans.

2. Divide and shape bean mixture into 4 (1-inch-thick) patties. Heat oil in a large skillet over medium-high. Add patties to pan; cook 4 minutes on each side or until browned.

3. Divide cheese evenly among patties; cook 1 minute or until cheese melts. Top bottom halves of remaining 4 buns evenly with patties, pico de gallo, lettuce, and top halves of buns.

Tips & Trick:

• If you don’t have a food processor, you can sub about 2/3 cup plain breadcrumbs for the torn bun.
• Kids can help mix the ingredients and form the patties!

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Is pasta a mealtime favorite in your house? Our friends at Cooking Light have a delicious pasta recipe that is full of bold flavor and is easy to whip together on a busy weeknight. This recipe for Mostly Veggie Pasta with Sausage uses hot Italian sausage as the main flavor agent in the sauce, and includes colorful vegetables like yellow squash, broccoli florets, and mushrooms. Tomato paste adds a robust flavor; look for the kind sold in tubes so you can use as little or as much as you need. Little chefs can help chop ingredients and stir them all together!

 Serves 4 (serving size: 1/2 cup pasta and 3/4 cup sauce)

Ingredients:

Instructions:

1. Cook pasta according to package directions, omitting salt and fat. Drain.

2. Heat oil in a large nonstick skillet over medium-high. Add sausage; cook 4 minutes, stirring to crumble. Add onion and garlic; cook 3 minutes. Add mushrooms and squash; cook 4 minutes. Stir in tomato paste and oregano; cook 1 minute.

3. Add broccoli, salt, pepper, and tomatoes to pan; bring to a boil. Reduce heat, and simmer 10 minutes, breaking up tomatoes with a spoon. Spoon sauce over pasta; top with basil.

Tips & Trick:

• For the vegetarians at your table, omit the sausage and add another vegetable of your choosing!
• Beyond pasta, spoon this veggie-packed sauce over breaded and baked eggplant slices or roasted spaghetti squash halves.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

As parents, there are probably a lot of things you’d like to eliminate from your life: laundry, the dishes, that dog down the street that never stops barking. Unwanted home odors might be on this list, but thanks to David Oreck’s Pure Air candles, you can eliminate any unwanted smells from your house in no time! The Lavender Fields Odor Eliminating Candle will neutralize home odors and replace them with a fresh, relaxing scent. David Oreck’s Pure Air candles are made with an exclusive vegetable and soy wax formula that burns longer and cleaner, giving you long-lasting freshness throughout the day!

From the Mouth of a Kid:

It makes the whole room smell like lavender flowers!

From the Eyes of a Parent:

I can use all the help I can get when it comes to the way my house smells; with a dog, three athletic kids, and my love of cooking, our house is always an interesting combination of smells. I like burning this candle in the kitchen or nearby rooms after dinner to eliminate any food smells, and it works perfectly! The lavender scent is soothing and calming, and makes the surrounding area smell incredibly fresh!

Flavorful Features:

David Oreck’s Pure Air Odor Eliminating Candles come in a number of other scents. Check them out:

The Icing on the Cake:

Lavender has become a popular ingredient in the culinary world, and there’s no doubt why! Whether in cooking or in a candle, lavender is commonly known to boast qualities such as:

• Reduces stress and anxiety
• Alleviates headaches
• Improves sleep
• Reduces blood pressure

https://shop.pureaircandles.com/

https://www.facebook.com/PureAirCandles?ref=hl

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Looking for an easy, better-for-you way to satisfy that pizza craving? Our friends at Cooking Light have put a delicious spin on this cheesy classic, using pita rounds and kale! These Mini Mozzarella-and-Kale Pita Pizzas require just a few ingredients, but are full of flavor! Split the pitas in half before toasting so that the “crust” for the pizzas can get extra crisp. Baby kale is a fantastic all-purpose green; and it’s a great introduction to greens other than lettuce or spinach. The kids are sure to love it, and can help with adding the fresh toppings before broiling!

Ingredients:

Instructions:

1. Preheat broiler to high with oven rack in middle position.

2. Split each pita in half horizontally to get 12 rounds. Arrange rounds, cut side up, on a baking sheet; drizzle with 2 tablespoons oil. Broil 2 to 3 minutes or until lightly toasted.

3. Heat remaining 1 tablespoon oil in a large skillet over medium-high. Add shallots and garlic; sauté 2 minutes or until browned. Stir in kale; cook 2 minutes or until wilted. Remove pan from heat.

4. Spread about 2 teaspoons pizza sauce over each pita round; top evenly with kale mixture, cheeses, and tomatoes. Sprinkle evenly with pepper and salt. Broil 4 to 5 minutes or until cheeses are melted.

Tips & Trick:

• Have a different green in your fridge? Use whatever you’d like!

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

A common misconception about cooking is that in order to create a truly delicious and healthy meal, you have to buy dozens of ingredients and spend hours in the kitchen chopping, mixing, baking, and preparing your ingredients only to be completely exhausted afterwards. Our friends at Cooking Light prove that this isn’t the case at all! This Tortellini, Chicken, and Arugula salad comes together in a cinch thanks to the use of a few quality items such as hearty cheese tortellini and shredded rotisserie chicken. Prepare the dressing and pasta ahead of time to make the final assembly even faster. Who knew making dinner on busy weekday nights could be so easy?

Ingredients:

Instructions:

Tips & Trick:

• For a gluten-free option, substitute the tortellini for brown rice pasta or quinoa.
• Kids can help shred the chicken and mix the dressing!

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Let’s talk about breakfast: the most frequently overlooked yet simultaneously most important meal of the day. While we know it’s just easier and faster to throw together a bowl of cereal than whip up a nutritious and filling breakfast before racing out the door to work and school, but a little preparation can change that! Our friends at Cooking Light have put a delicious, healthful recipe for Browned Butter Whole-Wheat Muffins that can help make breakfast great again! Make these ahead of time, freeze, and take out whenever you need them.

Ingredients:

Instructions:

1. Preheat oven to 375°F.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat bran, and next 3 ingredients (through salt) in a large bowl, stirring with a whisk.

3. Melt butter in a small skillet over medium; cook 90 seconds or until browned and fragrant, swirling pan frequently. Combine butter, yogurt, sugar, vanilla, banana, and egg in a bowl. Add yogurt mixture to flour mixture, stirring just until combined. Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 375°F for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; cool completely on a wire rack.

Mix it Up:

Our friends at Cooking Light created three tasty variations of these muffins. Check them out!

Cherry-Gingerbread Muffins: Add 1/2 cup chopped dried cherries, 1/3 cup molasses, 1 tsp. ground cinnamon, 1 tsp. ground ginger, and 1/4 tsp. ground allspice to muffin batter. Bake as directed.

Figgy Walnut Muffins: Add 3/4 cup sliced dried figs, 1/2 cup coarsely chopped walnuts, and 1 tsp. ground cinnamon to muffin batter. Bake as directed.

Cranberry, Orange, and Pistachio Muffins: Add 1/2 cup dried cranberries, 1/2 cup chopped unsalted pistachios, 1 1/2 tsp. grated orange rind, and 1/4 cup fresh orange juice to muffin batter. Bake as directed.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Looking for a simple yet special breakfast that will please every member of the family, both big and small? Look no further than this recipe for Shirred Eggs with Marinara and Feta from our friends at Cooking Light. Simply crack an egg in a ramekin or mini cocotte, add the other ingredients, and wait for it to bake.  With bold flavors and healthful ingredients, this is a breakfast (or dinner!) you can feel good about eating.

Ingredients:

Instructions:

1. Preheat oven to 375°F.

2. Place bread cubes on a sheet pan; bake at 375°F for 13 minutes or until browned and crisp.

3. Rub 1/2 teaspoon oil into each of 4 (8-ounce) mini cocottes or ramekins to coat inside. Divide bread cubes among cocottes. Crack one egg into each cocotte. Season each egg with 1/8 teaspoon salt and a dash of pepper. Spoon 1 tablespoon marinara into each. Sprinkle each with 1 teaspoon feta. Place cocottes in oven; bake at 375°F for 12 minutes or until whites are set. Sprinkle with oregano. Drizzle with additional oil, if desired.

Tips and Tricks:

Have your little chef help with cracking eggs and placing other ingredients in the cocottes/ramekins!

Opt for a different kind of cheese if feta isn’t your thing, such as mozzarella or cheddar.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Organic Valley’s award winning Cultured Unsalted Butter is extra tasty, since it’s made with organic sweet cream from pasture raised cows and live cultures. The butter contains a boost of Omega-3 fatty acids, which are optimal for brain function. Like all Organic Valley products, this butter is non-GMO, and made without using antibiotics, synthetic hormones or toxic pesticides. Whether spreading on top of pancakes, using in cookie recipes, or stirring a dollop into cooked veggies, Organic Valley Cultured Butter will make all of your dishes that much more flavorful.

The Creative Kitchen is proud to have Organic Valley as a Supporting Sponsor for our Holiday Kids Cooking Classes at Whole Foods Market NYC, decorating Chai Snickerdoodle cookies made with Organic Valley Cultured Unsalted Butter.

From the Mouth of a Kid:

I love helping mommy mix the butter into cookies!

From the Eyes of a Parent:

I love using Organic Valley products. The fact that there are no added antibiotics and that Organic Valley even knows the farmers makes me super comfortable including these products in my family’s diet. Their Cultured Unsalted Butter is a particular hit in my house. It’s so purely delicious that even a simple smear on toast is a family-favorite.

Flavorful Features:

Organic Valley Butter comes in several varieties:
– Salted Butter
– Pasture Butter, Cultured
– European Style Cultured Butter
– Clarified Butter, Ghee

In addition, Organic Valley has several products including milk, protein shakes, grassmilk yogurt, cheese, cream, half and half, soy, sour cream, cream cheese, cottage cheese, eggs and produce.

The Icing On the Cake:

Organic Valley Cultured Unsalted Butter is always organic, and never contains any antibiotics, synthetic hormones, toxic pesticides or GMO’s.

Mix it Up!

Add fresh herbs and salt to room temperature butter, roll into a log and set in your fridge for a compound butter that can be used on steak, chicken or even fish! Combine Organic Valley Cultured Butter with your favorite nut butter for a rich addition to your morning pancakes! Create Chai Snickerdoodle cookies, just like we did in our Holiday Kids Cooking Class and serve with a glass Organic Valley Egg Nog!

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Thanksgiving is approaching. It’s the time of year when we gather with family and friends, sharing and creating traditions. Thanksgiving is also a time to eat and enjoy a most delicious meal. Our friends at Cooking Light have put a delicious spin on the classic holiday side, stuffing, with this Apple, Cranberry and Pecan Stuffing. Your little chef can help by cutting up the fruit, vegetables and tearing up the bread.

Ingredients:

Instructions:

1. Preheat oven to 400°F.

2. Arrange bread cubes on a rimmed baking sheet. Bake at 400°F for 20 minutes, stirring after 10 minutes. Place bread in a large bowl.

3. Reduce oven temperature to 350°F.

4. Heat oil in a large skillet over medium-high. Add onion, celery, and carrot to pan; sauté 6 minutes. Add apple; cook 4 minutes. Stir in pecans, cranberries, parsley, salt, and pepper. Add apple mixture to bread; toss.

5. Combine stock, butter, and eggs in a bowl. Drizzle over bread mixture; toss. Let stand 15 minutes. Spoon into a 13- x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 350°F for 25 minutes.

Tips & Trick:

• For the vegetarians at your table, you can substitute vegetable stock for the chicken stock.
• Raisins and walnuts can work in place of the cranberries and pecans

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Mac and Cheese is a dish that kids and grownups love. This take on the classic mac and cheese from our friends at Cooking Light adds ground beef and fire roasted tomatoes to the mix for a heartier take on this comforting dish. What’s even better is you can grate or finely dice some vegetables into the mac and cheese for picky eaters!

Ingredients:

Instructions:

1. Cook pasta according to directions, omitting salt and fat. Drain.

2. Heat a large skillet over medium. Add beef, onion, Worcestershire, and mustard; cook, stirring often, until meat is done, about 5 minutes. Transfer to a bowl; stir in tomatoes.

3. Whisk together milk and flour. Pour mixture into skillet; bring to a boil over high. Add cheeses; stir until cheeses melt. Remove from heat. Stir in pasta and meat mixture. Top with parsley, salt, and pepper.

Tips & Trick:

• Make sure to drain the tomatoes so the sauce doesn’t get too thin.
• If you don’t have dry mustard (used here for added depth), stir in a teaspoon of Dijon mustard.
• Serve with a side of green beans or broccoli tossed with browned butter, or with a salad the family enjoys (a crunchy romaine Caesar salad would be great).

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.