By Nicole Spain, Registered Dietitian
Maybe your kids have surprised you in the past with a Mother’s Day breakfast in bed. As mine have gotten older I find they are able to cook a lot in the kitchen by themselves. But when they were young you may be lucky like me and ended up with a nice piece of toast or a bowl of cereal. If you’re still feeling hungry and would like to foster a love of cooking, ask your kids to spend some time with you in the kitchen this Mother’s Day. Try these easy to make and spring inspired recipes for a delicious Mothers’ Day Lunch. Here are some guidelines for what your proteges can help you with in the kitchen:
Mini Chefs (1-2 years old)
- Count ingredients
- Wash fruits and vegetables
- Add ingredients to a bowl
- Put paper liners in muffin tins
Little Chefs (3-5 years old)
All the above PLUS:
- Help gather ingredients
- Pour from measuring cups
- Mix ingredients in a bowl
- Mixing and kneading yeast dough
- Rolling bread or pie dough
- Using cookie or biscuit cutters
- Spreading butter on bread
- Whisking batter
- Mash bananas
Young Chefs (6-8 years old)
All the above PLUS:
- Measuring and pouring dry ingredients
- Cracking & whisking eggs
- Using specialized hand tools such as a can opener, juicer, or garlic press
- Grating cheese
- Peeling fruits or vegetables
- Using paring or other small knives
Pre-teen Chefs (9-12 year olds)
All the above PLUS:
- Use specialty appliances such as panini press, waffle maker, and griddle
- Use a food processor, blender and stand mixer
- Putting foods in the oven and removing them
- Working with timers and thermometers
- Baking quick breads and muffins
- Adjust recipes using multiplication and division
Caprese Grilled Cheese
Serves 4
Ingredients:
- 8 slices whole wheat bread
- 4 Tbsp pesto
- 8 slices fresh mozzarella cheese
- 3 large ripe tomatoes
- 2 Tbsp balsamic vinegar
- Butter, softened
Directions:
- Wash tomatoes and dry. Slice into medium slices (you should have about 3 slices per sandwich or 12 total).
- Place tomatoes into a shallow dish. Pour 2 Tbsp balsamic vinegar over tomatoes. Let sit while preparing the rest.
- Butter 1 side of each slice of bread.
- Heat skillet over medium heat.
- Place a slice of bread butter side down. Top with 1 Tbsp pesto, add 1 slice of cheese, 3 tomatoes, and another slice of cheese. Place top slice of bread butter side out.
- Cook until golden brown on one side and then flip. Approximately 3 min per side. Repeat until all sandwiches are cooked.
- Cut in half with a bread knife.
Broccoli Salad
Serves 6
Ingredients:
- 1 ½ lbs fresh broccoli
- 1 large apple
- 1 cup blueberries
- ¼ cup red onion
- ½ cup dried cranberries
- ¼ cup sunflower seeds
- 2 Tbsp lemon juice
- 1 cup Greek yogurt, plain
- ¼ cup honey
- 2 tsp apple cider vinegar
- 1 Tbsp poppy seeds
Directions:
- Wash broccoli, apple, and blueberries.
- Chop broccoli into small bite size pieces.
- Chop apple into small bite size pieces.
- Dice onion.
- Place broccoli, red onion, blueberries, cranberries, and sunflower seeds in large bowl.
- In a small bowl, toss chopped apple with 1 Tbsp lemon juice. Add to the big bowl.
- In a small bowl, whisk together 1 Tbsp lemon juice, yogurt, honey, apple cider vinegar and poppy seeds.
- Pour dressing over salad and toss gently to combine.
- Serve immediately or refrigerate until serving.
Recipe adapted from: https://kristineskitchenblog.com/no-mayo-broccoli-salad-blueberries-apple/
Berry Yogurt Bark
Serves 8
Ingredients:
- 26 oz Greek yogurt
- ¼ cup honey
- ¾ cup chocolate chips
- 2 strawberries
- ¼ cup blueberries
- ¼ cup raspberries
Directions:
- Wash strawberries, blueberries, and raspberries. Pat dry with a paper towel.
- Slice strawberries.
- Place chocolate chips in a microwave safe bowl and heat for 30 seconds intervals. Stirring in between until smooth.
- In a large mixing bowl, combine yogurt and honey.
- Line a baking sheet with parchment paper.
- Spread the yogurt mixture evenly over the entire baking sheet.
- Dot the chocolate in little mounds all over the bark. Use toothpicks to swirl the chocolate.
- Top with berries.
- Freeze for 2 hours. Break bark into pieces and serve. Store in airtight container in the freezer.
Recipe adapted from: https://www.jocooks.com/recipes/berry-yogurt-bark/