Last month I had the privilege of demo’ing 4 kids’ recipes in 25 minutes for the Foodbank of Santa Barbara in a fantastic local kitchen and home.
But it turned out that the adults liked the recipes and the simple kitchen tips, and thought the recipes were for them!
Which they were.
I loved Chef Brenda Simon‘s preparation of my Juicy Jicama Sticks with Cilantro and Lime; my Warm Stuffed Dates (or online at ChefMD.com); my Roasted Winter Vegetables with Feta, adapted from my ChefMD YouTube video; and finally Baked Kale Chips with Reggiano Parmigiano (stunning and easy: the secret is to watch them carefully at 325, and avoid burned edges).
The theme was “Getting Kids to Eat Vegetables“. No plagiarism disputes, or sneakiness, or deceptively delicious ideas here. Everything was simple, minimally processed, and devoured.
Cooking demonstrations are fun: not just because everyone is in the kitchen, or no one things kids’ food can be fun and flavorful, or because easy recipes too often mean unhealthful.
But instead because people laugh–everyone has been in a kitchen, it’s a warm and friendly setting, and you learn while you eat, drink and laugh. What could be better?
