Get out the mini-aprons and send the kids back to work – it’s Part 2 of Kids in the Kitchen and today we’re making lunch!
Just like the recipes in Kids in the Kitchen Part 1, mini master chefs of pretty much all ages can make these meals – just make one easy change, depending on age and experience: if you’re around to supervise or if the kids are old enough to safely use kitchen knives to chop the ingredients, awesome! Hand over the whole ingredients and let them really get their chef on. If the littler ones want to get in on the action, too, no problem! Just grab some pre-chopped ingredients at your local market and help them unleash their inner chef. And hey, now that hockey season is over, you may have extra time to do the pre-chopping yourself!
The Gourmet Dad’s Greek Salad
- 1/3 cup red-wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh dill or oregano (you can also use dried – just knock the amount down to 1 teaspoon)
- 1 teaspoon garlic powder
- dash of salt and pepper
- 6 cups chopped romaine lettuce (or your new green best friend, kale!)
- 2 1/2 cups cooked chicken, chopped (you can use leftovers or buy a packaged of pre-cooked chicken)
- 2 tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1/2 cup chopped red onion
- 1/2 cup olives – Gourmet-Dad-it-up with some kalamatas or garlic-stuffed, marinated green olives!
- 1/2 cup crumbled feta cheese
Whisk vinegar, oil, herbs, garlic powder, salt and pepper in a large bowl. Add lettuce or kale, chicken, tomatoes, cucumber, onion, olives and feta; let the kids get in there with their hands to toss the ingredients until the herb dressing is evenly tossed.
Avocado and White Bean Wrap
- 2 tablespoons cider vinegar
- 1 tablespoon canola oil
- dash of salt
- 2 cups shredded red cabbage
- 1 carrot, shredded
- 1/4 cup chopped fresh cilantro
- 1 can white beans (toss into a strainer and rinse all the starchy liquid off)
- 1 ripe avocado
- 1/2 cup shredded Cheddar cheese
- 2 tablespoons chopped red onion
- 4 whole-wheat wraps (you can also try tortillas or lavash – or get crazy and throw it all in a pita!)
Whisk vinegar, oil and salt in a bowl. Add cabbage, carrot and cilantro and mix.
Mash beans and avocado in another bowl with a potato masher or fork. Mix in cheese and onion.
Assembly: spread about 1/2 cup of the bean-avocado mixture onto a wrap and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half or into bite size pieces and dig in!
- 1/4 cup sliced red onion
- 1 can artichoke hearts, rinsed and chopped
- 1 tomato, diced
- 2 tablespoons balsamic or red wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano
- 1 baguette
- 2 slices provolone cheese, halved
- 2 cups shredded romaine (or… say it with me…)
Combine onion, artichoke hearts, tomato, vinegar, oil and oregano in a medium bowl. Cut baguette into 4 equal lengths. Split each piece horizontally and pull out about half of the soft bread from each side to create a little bed for the ingredients – a favorite job for the little ones; give ‘em each a slice to work on!
Assembly: layer bottom pieces of baguette with cheese slices. Spread on the artichoke mixture and top with whichever greens you like. Cover with the baguette tops. A great lunch after a long day of playing outside – and packed with good for you stuff!
What have your little chefs wowed you with? Share your pictures and recipes with me in the comment section below!