Candied Baby Carrots
A kid-friendly veggie recipe perfect for pretty baby carrots or any colorful root vegetable
Who needs a bowl of candies when you have these beauties at the table! For the prettiest dish, check out your local farmers’ market for a first-rate selection of baby carrots in a variety of colors: creamy white, bright orange, deep purple, sunshine yellow. If baby carrots aren’t available, try this same method with any root vegetable that looks good at the market.Serves 4–6
You’ll Need:
1 lb (500 g) baby carrots, preferably a variety of colors1 tbsp canola oil1 tbsp honey1?2 tsp salt
1.Peel the carrots and trim down the leafy tops but leave them whole.
2.In a nonstick frying pan, heat the oil over medium heat. Add the carrots and cook, shaking the pan often to ensure they cook evenly, until they begin to soften, about 5 minutes. Drizzle the honey over the carrots, toss to coat evenly, and then continue to cook until just tender, 2–3 minutes longer.
3.Season with the salt, transfer to a platter, and serve.
Easy Asian Fish Cakes
Light, zesty Asian-inspired fish cakes that are easy to make and perfect for a quick family dinner
These toothsome but light, zesty cakes are a great way to get everyone to like fish. You can vary the ingredient amounts in the sauce to your taste; try adjusting the garlic or ginger to bring out different flavors. Susie’s Tip: These cakes freeze beautifully for up to 2 months, so make a bunch ahead of time and have them on hand for a play date that goes into dinnertime. Serves 4–6
You’ll Need:
2 lb (1 kg) cod fillets, cut into 1-inch (2.5-cm) pieces2 large eggs1?2 cup (1?2 oz/15 g) panko bread crumbs, plus 1 cup (1 oz/30 g) for dredging1?4 cup (1?3 oz/10 g) finely chopped fresh cilantro4 green onions, white and tender green parts only, thinly sliced2 tbsp peeled and grated fresh ginger1 tbsp lime zest2 cloves garlic, minced1?2 tsp fish sauce2 tsp kosher salt1 tsp freshly ground pepperCanola oil for fryingSweet Chile Dipping Sauce (below) for serving
1.Put the fish in a food processor and pulse just until uniformly minced, about 10 times. Be careful not to overprocess or the fish will turn into a paste. Transfer to a large bowl and add the eggs, the 1?2 cup bread crumbs, the cilantro, green onions, ginger, lime zest, garlic, fish sauce, salt, and pepper. Using your hands or a rubber spatula, gently fold and toss the ingredients together until well combined.
2.In a nonstick frying pan, heat a splash of oil over medium-high heat. Pinch off a small piece of the fish mixture and fry until cooked through, about 1 minute. Taste and adjust the seasoning of the remaining fish mixture if needed.
3.Place the 1 cup bread crumbs in a shallow dish. Shape the fish mixture into cakes about 2 inches (5 cm) in diameter and 1 inch (2.5 cm) thick. Coat each cake thoroughly with the bread crumbs, shaking off the excess.
4.Line a rimmed baking sheet with paper towels. Pour oil to a depth of 1?2 inch (12 mm) into the frying pan and heat until hot and shimmering but not smoking. Working in batches as needed to avoid crowding, add the cakes, placing them about 1 inch (2.5 cm) apart, and fry, turning once, until golden brown and crispy, 2–3 minutes per side. Transfer to the paper towels to drain and season with salt while still warm.
5.Transfer the cakes to a platter or individual plates and serve. Pass the dipping sauce at the table.
Sweet Chile Dipping Sauce
Makes 11?2 cups (12 fl oz/375 ml)
You’ll Need:
1 cup (8 fl oz/250 ml) mayonnaise2 tbsp Thai sweet chile sauce2 cloves garlic, minced2 tbsp peeled and grated fresh ginger1?2 tsp kosher salt
1.In a small bowl, combine all of the ingredients and stir to mix well. Taste and adjust the seasoning. Cover and refrigerate until ready to serve.
Cheesy Spinach Squares
Get your kids to eat (and love) their spinach with these cheesy, nutrient-packed spinach squares
These delicious squares are nutrient packed: spinach is a good source of protein, calcium, fiber, iron, niacin, zinc, and vitamins A, C, K, and B6. Nevertheless, kids love these treats! Two cheeses complement the spinach perfectly, so the issue of “eating your vegetables” may never come up. Serves 6–8
You’ll Need:
2 tbsp unsalted butter, melted 3 large eggs 1 cup (8 fl oz/250 ml) whole milk 1 cup (5 oz/155 g) all-purpose flour 1 tsp baking powder 1 tsp kosher salt1 lb (500 g) Cheddar cheese, shredded 1 lb (500 g) chopped frozen spinach, thawed and drained1?4 cup (1 oz/30 g) grated Parmesan cheese
1.Preheat the oven to 375°F (190°C). Line a 9-by-13-inch (23-by-33-cm) rimmed baking sheet or baking dish with parchment paper. Pour the melted butter into the prepared pan and spread to coat evenly.
2.In a large bowl, beat the eggs until well blended. Whisk in the milk, flour, baking powder, and salt. Add the Cheddar and spinach and stir until combined. Pour the spinach mixture into the prepared pan and spread in an even layer. Sprinkle the Parmesan evenly over the top.
3.Bake until the top is lightly browned and the juices are bubbling, 30–40 minutes. Transfer to a wire rack and let cool until just warm to the touch. Cut into 2-inch (5-cm) squares and serve.
Chopped Salad for Kids
A healthy vegetable-packed chopped salad that’s kid-friendly and easy to whip up
Loaded with a garden’s worth of vegetables—bell peppers, tomatoes, cucumbers, greens—and dressed with a bright lemon-oregano vinaigrette, this salad is a hearty meal-in-a-bowl. The addition of chickpeas gives it protein and fiber for more energy throughout the day, and a big dose of folate, a water-soluble B vitamin that helps build and maintain new cells. Serves 4–6
You’ll Need:
Lemon-Oregano VinaigretteGrated zest of 3 lemons Juice of 4 lemons 1?3 cup (1 oz/30 g) dried oregano 2 tbsp Dijon mustard 1 heaping tbsp grated Parmesan cheese 2 tsp kosher salt 1?2 tsp freshly ground black pepper1?2 cup (4 fl oz/125 ml) olive oil 4 cups (4 oz/125 g) loosely packed baby arugula6 plum tomatoes, seeded and diced2 red bell peppers, seeded and diced1 English cucumber, seeded and diced1 red onion, diced1?2 lb (250 g) fresh mozzarella cheese, diced
1.To make the vinaigrette, combine the lemon zest and juice, oregano, mustard, Parmesan, salt, pepper, and olive oil in a jar, cover tightly, and shake vigorously until emulsified. Alternatively, whisk together all of the ingredients in a bowl until emulsified. Taste and adjust the seasoning. Set aside. (The dressing can be made up to 1 week in advance and stored in a tightly covered jar in the refrigerator.)
2.Place the arugula in a large serving bowl. In a second large bowl, combine the tomatoes, bell peppers, cucumber, onion, and mozzarella and toss gently to mix. Pour about 3?4 cup (6 fl oz/180 ml) of the vinaigrette over the vegetable mixture and toss gently again to coat thoroughly. Taste and add a little more vinaigrette, if needed.
3.Add the vegetable mixture to the serving bowl with the arugula, toss gently to combine, and serve.
Frozen Fruit Pops
Easy-to-make fruit pops that are extra light and refreshing with a hint of herbs
This is a fun and fast summer recipe that is both light and refreshing. Mix and match your favorite fruits and herbs. We like using mint and basil for their sweet tones and invigorating aromas. Susie’s Tip: Use ice-cube trays and tongue depressors from the drugstore if you don’t have the molds. Add the tongue depressors after the ice pops have begun to set. Each recipes makes 6 ice pops
You’ll Need:
Simple Syrup 1 cup (8 oz/250 g) sugar1?2 cup (4 fl oz/125 ml) waterPineapple-Mint Pops
2 tbsp simple syrup6 cups (21?4 lb/1.2 kg) cubed fresh pineapple, plus juices from cutting1?4 cup (2 fl oz/60 ml) water6 large fresh mint leavesSmall pinch of kosher saltStrawberry-Watermelon-Basil Pops
2 tbsp simple syrup2 cups (8 oz/250 g) hulled and quartered strawberries4 cups (11?4 lb/625 g) peeled and cubed seedless watermelon, plus juices from cutting 1?4 cup (2 fl oz/60 ml) water 6 large fresh basil leavesSmall pinch of kosher salt
1.To make the simple syrup, in a small saucepan, combine the sugar and water over medium-high heat. Bring to a simmer, stirring until the sugar is completely dissolved, about 5 minutes. Remove from the heat and let cool. You should have 1 cup (8 fl oz/250 ml). Store unused simple syrup in the refrigerator in a tightly covered jar for up to 2 weeks.
2.To make the pops, combine all the ingredients for the recipe of your choice in a blender or food processor and process until the fruit is entirely puréed and the mixture resembles a frothy juice. Taste and adjust the seasoning, adding a tiny bit more salt if the flavors seem to need a boost or more simple syrup for a sweeter ice pop.
3.Pour the ice-pop base into a standard 6-section ice-pop mold, 2 standard ice-cube trays, or any molds of your choice.
4.If using an ice-pop mold, freeze until completely set, at least 4 hours. If using ice-cube trays, freeze for about 1 hour and then insert wooden sticks or short skewers into the center of each pop and freeze until completely set, about 1 hour longer.
