Putting a new spin on classic children’s favorites is the perfect way to introduce kids to new foods and help them grow into more adventurous – and healthy – eaters. Encourage your kids to try more “mature” flavors like goat cheese, arugula, sage, and brussels sprouts with these delicious and easy Fall Recipes from our friends at Cooking Light. These dishes are sure to have even the pickiest eaters asking for seconds!

Apple, Goat Cheese, and Pecan Pizza

“This unique pizza combines the familiar sweetness of green apples with peppery arugula and tangy goat cheese to help kids discover and enjoy new flavor combinations. Pies can be made ahead and baked off when guests arrive, making this the perfect recipe for your holiday dinner party!”

Sautéed Carrots with Sage

“Sage takes kid-friendly carrots to a whole new level in this quick and tasty side dish.”

Brussels Sprouts with Bacon, Garlic, and Shallots

“Brussels sprouts may not have the best reputation among young eaters, but the smokey, salty bacon in this dish is sure to change your kids’ opinion of this incredibly healthy veggie.”

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.

Easter is almost here, and what better way to celebrate than with a delicious brunch for family and friends? The Creative Kitchen has taken the guesswork out menu planning with some help from our friends at Cooking Light. We have put together two perfectly-paired brunch menus to please every palate, both young and young at heart. Have kids help out in the kitchen by sprinkling the cheese, tossing the fruit, and decorating the cookies!

For Kids and Adults Alike 

Crustless Smoked Turkey and Spinach Quiche

This five-star favorite is a reader recipe from Wendy McMillan of Longmont, Colorado. She advises to sprinkle some of the Swiss cheese in the pie plate first before adding the ham and egg mixture. The thin layer on the bottom gives another hit of flavor when you bite into a piece.

Click here for the delicious recipe!

Basil Lime Fruit Salad

Basil and lime lend this colorful fruit salad a savory undertone. To make ahead, prepare the infused syrup and clean and chop the fruit; refrigerate separately. Toss the fruit and syrup together just before it’s time to serve.

Click here for the delicious recipe!

Easter Egg Cookies

These festive cookies are loosely based on the Greek Easter specialty koulourakia. Use egg-shaped cookie cutters to create these Easter “eggs.” Enlist kids to decorate these simple cookies.

Click here for the delicious recipe!

For a More Mature Palate

Mushroom-and-Spinach Quiche in an Oat Crust

Oats lend a crunchy contrast to the creamy filling of this quiche. It’s perfect for breakfast or a light lunch.

Click here for the delicious recipe!

Carrot-Parsnip Soup with Parsnip Chips

Root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Stir in more water or broth if you prefer a thinner consistency.

Click here for the delicious recipe!

Glazed Lemon-Blueberry Poppy Seed Bundt Cake

Perfect for an Easter morning brunch, this light cake features sweet, seasonal berries and a lemony glaze. Garnish with ribbons of lemon rind and fresh blueberries.

Click here for the delicious recipe!

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.

Tough and rubbery traditional corned beef is no way to celebrate St. Patrick’s Day! Make this St. Patricks Day delicious and special for your family with help from our friends at Cooking Light.

Irish Bacon and Cabbage with Mustard Sauce

This dish is more authentic than the ubiquitous corned beef and cabbage, though it is quite similar in that Irish boiling bacon is a cured meat, too. The boiling bacon is also leaner than traditional American bacon (which does not make an appropriate substitute). Order the Irish bacon from tommymoloneys.com.

Click here for the delicious recipe!

Mummy’s Brown Soda Bread

Scoring a deep cross into the surface of the dough is called “blessing the bread.” Because the bread uses baking soda as a leavener, it requires minimal kneading and no rising, so you can bake it just before supper and serve it warm.

Click here for the delicious recipe!

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.

It is important that the whole family eats their veggies! Our friends at Cooking Light have created some delicious and versatile vegetable dishes that will fill your family with nutrients, won’t break the bank, and will leave your family asking for seconds!

Edamame Succotash

Edamame, with its sweet taste and crunch, is a surprising kid favorite. It makes a hearty addition to this summer staple. If you can’t find frozen, shelled edamame (green soybeans), substitute the more traditional lima beans. Let the kids pick and choose what goes in this dish. They don’t like onions? Leave them out. Teenager going vegetarian? Leave out the bacon. If they make some of the decisions they’re more likely to eat it.

Click here to the recipe!

Honey-Glazed Carrots

This simple side dish works well with many different main dishes, such as simply-roasted chicken or pork tenderloin. A honey glaze with a hint of orange makes sweet carrots even sweeter. If you’re kids will push it aside if there’s green stuff lurking, leave out the parsley. Or give them a dinner challenge: leave the parsley out of half and see which one they like in a blind taste test. Getting them to try new flavors may be easier if they’re a part of the challenge.

Click here for the recipe!

Zucchini Oven Chips

Transform zucchini slices into oven-baked chips for a fun way to eat your veggies. Have the kids help dredge zucchini in breadcrumbs and watch them crisp up in a hot oven. Serve as a side dish or dip in marinara sauce for fun party food.

Click here for the recipe!

Grilled Asparagus Rafts

Pinning asparagus spears together with skewers makes them easier to flip and grill evenly on both sides—and it makes a fun activity for the kids to help out with. A sprinkling of sesame seeds adds crunch and a fun twist on a springtime staple.

Click here for the recipe!

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.

Easter and Passover just aren’t the same with out the yummy treats! The Creative Kitchen picked some of our most favorite Easter and Passover recipes that are sure to make bellies smile and keep the family coming back for seconds! These recipes are from our friends at Cooking Light and are simple, nutritiously delicious AND won’t keep mom in the kitchen for hours.

Israeli Carrots

This became an instant classic at my Passover table when I first served it years ago. The vivid garlic-and-herb vinaigrette contrasts with the sweet carrots, which are a natural Easter vegetable, what with all those hungry Easter bunnies looking for something to munch. If you can find carrots in a variety of colors, such as orange, yellow, and purple, by all means use them! If you can’t find baby carrots, simply cut a regular carrot in half width-wise, halve the skinny bottom lengthwise, and quarter the thicker top section. What we’re looking for here are long pieces, a visual contrast to most of the other dishes.

Ingredients

• 2 quarts water
• 1 pound baby carrots, trimmed and halved lengthwise
• 1 garlic clove, chopped
• 1/2 cup chopped fresh cilantro
• 2 tablespoons chopped fresh dill
• 1 tablespoon olive oil
• 1 tablespoon fresh orange juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt

Preparation

• 1. Bring 2 quarts of water to a boil in a saucepan. Add carrots; cook 3 minutes or until crisp-tender. Drain.
• 2. Place garlic in a food processor; pulse 3 times or until finely chopped. Add cilantro; pulse 3 times or until combined. Add dill and remaining ingredients; pulse 3 times or until well combined. Spoon dill mixture over carrots; toss gently to coat. Serve warm or at room temperature.

Allison Fishman, Cooking Light

APRIL 2011

Quinoa Salad with Artichokes and Parsley

Parsley has its own spot on the seder plate, representing spring. Although quinoa is considered a whole grain, it is, in fact, a seed—making it a welcome addition to a Passover meal.

Ingredients 

• 1 tablespoon olive oil
• 1 cup chopped spring or sweet onion
• 1/2 teaspoon chopped fresh thyme
• 1 (9-ounce) package frozen artichoke hearts, thawed
• 1 cup fat-free, lower-sodium chicken broth
• 1/2 cup uncooked quinoa
• 1 cup chopped fresh parsley
• 5 teaspoons grated lemon rind
• 1 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon kosher salt

Preparation

• 1. Heat oil in a medium saucepan over medium-high heat. Add onion and thyme; sauté 5 minutes or until onion is tender. Add artichokes; sauté 2 minutes or until thoroughly heated. Add broth and quinoa; bring to a simmer. Cover and cook 18 minutes or until liquid is completely absorbed.
• 2. Remove pan from heat. Stir in parsley, rind, juice, and salt. Serve warm or at room temperature.

Allison Fishman, Cooking Light
APRIL 2011

Sponge Cake with Orange Curd and Strawberries

Dairy- and flour-free, this cake is a winner year-round. Matzo cake meal—finely ground matzo—stands in for wheat flour. It’s floral and sweet, with lemon, orange, and tangy berries.

Ingredients 

Cake:

• 1 cup sugar
• 1 tablespoon grated lemon rind
• 8 large egg yolks
• 8 large egg whites
• 1/2 cup almond flour
• 1/4 cup matzo cake meal
• 1/4 cup potato starch
• Cooking spray

Orange Curd:

• 1 teaspoon grated orange rind
• 3/4 cup fresh orange juice
• 1/2 cup sugar
• 1 tablespoon potato starch
• 3 large eggs
• 1 pound strawberries, halved

Preparation

• 1. Preheat oven to 325°.
• 2. To prepare cake, place the first 3 ingredients in a large bowl; beat with a mixer at high speed 5 minutes or until thick and pale. Place 8 egg whites in a separate large bowl; beat with a mixer at high speed 3 minutes or until stiff peaks form, using clean, dry beaters. Gently fold egg whites into the egg yolk mixture.
• 3. Sift together almond flour, cake meal, and 1/4 cup potato starch; gently fold into egg mixture.
• 4. Coat 2 (8 x 2-inch) round metal cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Spoon batter into prepared pans. Bake at 325° for 30 minutes or until cake springs back when lightly touched. Invert pans on a wire rack; cool cake completely in inverted pans.
• 5. To prepare curd, place orange rind, orange juice, 1/2 cup sugar, 1 tablespoon potato starch, and 3 eggs in a small saucepan; stir with a whisk until smooth. Place pan over medium-low heat; cook for 6 minutes or until thick, stirring constantly. Spoon curd into a bowl, and place plastic wrap on surface of curd. Chill.
• 6. Loosen cakes from sides of pans using a narrow metal spatula. Place 1 cake layer, upside down, on a plate. Remove and discard wax paper. Spread half of curd over cake, and arrange half of strawberries over curd. Top with the remaining cake layer, upside down. Spread the remaining curd over cake. Arrange remaining strawberry halves over curd.

Allison Fishman, Cooking Light
APRIL 2011

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.