Cook With Your Kids!

It might not be first on your list of things to do with your children.  It definitely takes some serious patience and a willingness to not have things go the way you planned.  But, cooking with your kids is a great way to teach them about nutrition, about where food comes from and about being grateful.  And there are many ways to incorporate kids of all ages into the cooking process.  I’ve learned a lot by watching my mother-in-law in the kitchen with her grandkids. 

Here are some tips:

1.       Give them a specific project.  My daughter is three and thinks using a knife is the coolest thing on earth.  I give her a butter knife to cut onions.   She’s actually helping me, but she won’t cut herself. 

2.       Prepare ahead.  I try to do the TV-Chef prep method and have everything laid out before my daughter gets involved.  That way, she has a lot to do and immediate pay-off. 

3.       Crack some eggs.  You might lose one or two in the process, and you might eat a few egg-shells.  However, kids love to crack eggs and lots of them! 

4.       Make pizza.  Kids can do everything.  They can help make the dough, spread the sauce, sprinkle the ingredients and eat it up!  It’s also a great way to get more veggies into them. 

5.       Take a deep breath.  I have to tell myself this all through the process.  It helps you not lose your cool when your 3 year old rubs raw chicken all over the cupboards.  Trust me, I have been there!

6.       Have fun.  Really, you can! They’ll remember your enthusiasm far more than they’ll remember what you made!

Pear & Arugula Salad with Lemon Vinaigrette

Ingredients

• 1/2 cup walnut halves
• 5 to 6 cups arugula, cleaned and dried
• 1 pear, (I love these amazing pears from Harry and David, Royal Riviera Pears)
• 1 lemon
• 1 zest of lemon
• 3 tablespoons extra-virgin olive oil, eyeball it
• 1 Tb Dijon mustard (I love Grey Poupon - be sure not to use the grainy one, this dressing is best silky)
• Salt and freshly ground black pepper
• 8 ounces Gorgonzola (get a piece that will crumble easily for you) or blue cheese crumbles (cheese is optional)

Directions

Toast nuts in small pan over medium heat until fragrant. Cool.

Make the dressing:

Combine the juice from one lemon, the zest of one lemon, the mustard into a bowl.  Start whisking vigorously.  Gradually drizzle in the olive oil until the dressing starts to look creamy and smooth.  Salt and pepper to taste.  You may need more olive oil if you find it to be too tart.  

Place the arugula in a gorgeous serving bowl.  Lightly toss with the dressing.  Slice the pears and arrange them around the top of the arugula.  Toss the toasted walnuts and lightly drizzle more dressing over the pear slices.  Add the blue cheese at your discretion.  It's delicious both ways!  The sweet pears with the crunchy, bitter walnuts with the tart lemon dressing...this salad is amazing!!!