Happy Sunday! Here’s a food-inspired minimalist lego creation by Luca: “I thought it would be interesting to create items in the least amount of pieces. A whole breakfast in 8 pieces! Enjoy!”
……. and while you’re enjoying this brunch creation, browse these brunch-y links from the archive. [Geez — I’m getting hungry, I think I’m in dire need of some shakshuka! :)]
Kids can make this from start to finish. Check out Matteo’s video review below 🙂
We’re a little bit addicted to this super fast and super easy stovetop “grilled” kale. Breakfast, lunch, dinner or snack…. we’ll eat this anytime!
It’s similar to oven roasted kale chips (although here you get a pleasing mixture of crispy and softer, sautéed bits), but sooooomuch faster because there’s no need to heat the oven up. Since we first started making kale this way a few months ago, we’ve been making it at least a few times a week and the kids are able to make it from start to finish. 🙂
This recipe was recently published in our “rotisserie chicken magic” series for the San Jose Mercury News’ “Fast and Furious Weeknight Cooking” column. It’s light and fresh and perfect for a summery lunch or supper! Get the recipe here:
Avocados! Love ’em in avocado toast, guacamole, grilled (!)….. but I recently discovered the magic of marinating them which is especially great for salads or sandwiches. I’m learning, the more I cook, about the importance of seasoning each element of a dish — especially for things like tacos, salads and sandwiches. The result is so much more than the sum of its parts…. and avocados while dreamy and creamy, definitely need a boost in the seasoning department.
This avocado marinade/salad dressing is a good quickie because it requires no mincing of shallots or garlic, simply a vigorous shake in a jar (a nice mini cooking project for kids). I love the nutty, toasted sesame flavor of the tahini in this but you could certainly substitute your favorite creamy nut butter. I’m a big fan of the tahini they have in the bulk section at Rainbow Grocery in SF (sometimes jars of tahini can be off in flavor if they’ve been sitting too long). There’s also a DIY tahini how-to over at the Kitchen, if you want to give making it from scratch a try.
Get the recipe for Soy-Tahini Chicken Salad with Marinated Avocados
More avocado & tahini yumminess:
This recipe is the most recent from our “rotisserie chicken magic” series for the San Jose Mercury News’ “Fast and Furious Weeknight Cooking” column. It’s perfect for summer! Get the recipe here:
Here’s a light and flavorful noodle salad that is enthusiastically endorsed by my two young noodle slurpers: chewy udon noodles, crunchy gai lan (or your favorite green veg), and shredded rotisserie chicken all tossed in a tasty soy-mustard-sesame dressing, with just a kick of chili ;).
Slurper 1 (9 years old): “I loved this dish because it has all different flavors and when they come together they taste great. (I like to add fish sauce to this dish.)”
Slurper 2 (6 years old): “I would put this on a kids’ menu at a restaurant.”
We are looking forward to continuing our cooking adventures with your kiddos after the summer. We’d love to customize a kids’ cooking camp just for you, so do contact us if you are interested (firstname.lastname@example.org). Happy to organize cooking day camps for corporate groups/team building as well.
Aug 28 – “International Breakfast Classics” 9am-3pm (grades 1-6) — Registration Link — What do people around the world eat for breakfast? We’ll learn about breakfast traditions around the world and cook up our own internationally-inspired breakfasts. Perhaps your little chefs will even be inspired to start making breakfast for you!
Aug 29 – International Lunch Classics – Pack your Own Lunchbox! 9am-3pm (grades 1-6) – Registration Link — It’s back to school time… what better way to get into the swing of things than by learning skills and techniques for packing your own lunch? We’ll cook kid-approved, lunchbox-worthy recipes and work together to create our own lunchbox idea list to carry you through the school year ahead.
Oct 9th — Great Chefs: Nancy Silverton – 9am-3pm (grades 1-6) – Registration Link — We’ll take inspiration from one of our favorite chefs, Los Angeles-based restaurateur Nancy Silverton. Silverton’s culinary obsessions include pastry, pizza and bread. Mario Batali has called her the “Goddess of the Delicious”.
Nov 10th – Cook the Cookbook: Mad Genius Tips – 9am-3pm (grades 1-6) – Registration Link — Learn how to be a kitchen ninja! We’ll have fun trying out cool cooking tips and tricks culled from the book “Mad Genius Tips”. We’ll put these kitchen hacks to good use as we cook up a fabulous meal together.
The scene at Jane (cafe/bakery/eatery on Fillmore St.) as sketched by 2 young patrons 🙂
Luca: “My dad took me and Matteo to Jane on a work meeting and this is what I saw. (Just a small note… Aaron is my dad’s work friend). When you really look around you can see all sorts of things you didn’t see before. The most unusual thing I saw was a buffalo head hanging on the wall. I had a cinnamon roll and it was just how you would expect at a cafe… good!”
Matteo: “It’s yummy!”
More San Francisco Cafe Sketches
Simran and I are both big fans of the one-bowl supper. They’re so great for repurposing leftovers and work well for packed lunches the next day too (leftovers of leftovers, the gift that keeps on giving!). In this version we’ve layered rice (but you could use any leftover cooked grain) with a tasty chorizo-bean saute, and a super quick, semi-homemade avocado salsa. Add shredded carrots, chopped lettuce, diced tomatoes or whatever else you have on hand and your “what’s for dinner?” problem is solved.