SIMPLE COOKING

August 27, 2017

 

I am often asked what is the best way  to start cooking with your children. My response is: SALADS! Let's face it, it is a win win situation: your bambino chef gets to make something simple that doesn't require tons of tools, dishes, ingredients. They can be creative during the process and don't have to follow directions precisely. The best part however is that your child will start building a strong relationship with healthy foods, he or she will be beyond curious to try their culinary creation, this will spark an enormous interest in creating simple healthy meals. 

 

Now I won't deny that I have tried some very interesting salad combinations from my own resident bambino chefs but at the end of the day that mozzarella pickle strawberry salad was totally worth the love of veggies my daughter has today. Now go on, watch your budding bambino chef create something colorful and nutritious! Here are some of our favorite kid tested salads we have seen kids make and enjoy!

 

 

CAESAR SALAD

 

Ingredients:

  • 1 head romaine lettuce

  • 3 tablespoons mayonnaise 

  • 2 tsp Dijon mustard (optional)

  • 2 tablespoons lemon juice 

  • 1/4 c Parmesan cheese (grated) 

  • 1 cup croutons

  • pinch of salt

ACTION ACTION

Prepare the dressing by mixing together the mayonnaise, 3 tbs cheese, salt, lemon juice - have your bambino chef squeeze some fresh lemons (they will have a blast), mustard in a large bowl.

Tear the lettuce, add to the mayo mix and toss / mix to coat. Top off with croutons and the remaining Parmesan.

For croutons, we are absolutely in love with making our own using stale bread, cookie cutters (optional), brushed with little bit of olive oil, sprinkled with sea salt and baked at 375F for about 10-12 min.

Don’t forget to sprinkle some love!

 

Bon Appetit,

Bambino Chef

 

 

 

PEAR ARUGULA SALAD

 

Ingredients:

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon honey

  • 2 tablespoons avocado or olive oil

  • Salt and pepper to taste

  • 1/4 cup cranberries (optional)

  • 2-3 cups  baby arugula

  • 1 large pear

  • ¼ cup feta cheese

  • 1 tablespoon lemon juice (optional) 

  • 1 tortilla wrap torn in small pieces (optional)

ACTION ACTION

In a medium size bowl combine vinegar, oil, salt, pepper, honey - whisk well together.

Add arugula, cranberries and chopped pear. Toss to coat. Sprinkle with feta, drizzle with lemon juice (optional). 

Place tortilla pieces (works beautifully when toasted) around the salad.

Don’t forget to sprinkle some love!

 

Bon Appetit,

Bambino Chef

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