Somehow Kenya ended up “helping” me buy way more ears of corn at the farmers’ market last weekend than we could possibly eat in 7 days. It’s amazing how quickly the items in our cart can grow when my two little helpers get extra excited about what’s at the market. Between all that extra sweet corn and the ready-to-be-picked red bell peppers and parsley in our garden, I decided to make this salad. It’s bright in color and has a ton of texture, so it’s as visually beautiful as it is delicious.

This salad just says summer to me, so the time to make some is now!

Grilled Corn & Red Pepper Salad (Serves 4)

4 Ears of Corn
2 Large Red Peppers, seeds removed and cut into quarters
1/4 Cup Red Onion, diced
1/2 Tsp Paprika
1/2 Tsp Kosher Salt
2 Tbsp Fresh Parsley, chopped
2 Tbsp Olive Oil
Juice of 1 Lemon
1 Cup Mozzarella Balls, cut into quarters

1. Preheat grill.
2. Grill corn and peppers for 6 minutes and set aside to cool.*
3. Remove the corn kernels from the cobs and dice the red peppers.
4. Place the corn and peppers in a bowl with the remaining ingredients and combine.
5. Serve.

*You can remove the skin of the red peppers if they are charred.

I know what you’re probably thinking, “PEAS? There’s no way my kids will eat peas, let alone a salad.” Well, I’m going to put forth a challenge to you. I’m willing to wager that if you get your kids involved in making this delicious dish with you, either shelling fresh peas or even defrosting frozen ones and then helping you toss all of the ingredients together, they will be excited about eating it (and their veggies in general).

My kids probably aren’t that different than yours when it comes to being challenging about what they’ll eat (and when they’ll eat it). However, time and again I find that by just by letting them have a little independence in the kitchen and allowing them to take part in the cooking process with me — instead of me just making their meal and putting it in front of them — makes them have some pride of ownership over the food and embrace eating whatever it is we make together. It may not work on the first try, but don’t give up. Eventually it catches on.

Now, what will be your grand prize should you choose to accept this challenge? A new car? A free getaway to Brazil? How about kids who want to eat their veggies….and actually think it’s cool? That’s better than a new car, isn’t it?

Summer Pea Salad (Serves 4 )

Juice of 1 Lemon
2 Tbsp Olive Oil
1/2 Tsp Kosher Salt
2 Cups Green Peas, cooked & cooled
1/4 Cup Red Onions, diced
1/2 Cup Celery, diced
1 Cup Cherry Tomatoes, halved
1/2 Cup Crumbled Feta or Goat Cheese
2 Tbsp Fresh Parsley, Cilantro or Mint

1. Place the first 3 ingredients in a large bowl and whisk to combine.
2. Add the rest of the ingredients and combine.
3. Serve.

When you grow your own fruits and veggies it’s so exciting to see what will pop up in your garden next. My kids have become little detectives, searching amidst the leaves and vines in our pots and planters and pointing out whenever things look ready to be picked. We’re growing a variety of different tomatoes like yellow, red, heirloom, cherry and more so coming up with a lot of different recipes to use them in is essential so nothing goes to waste. Between the abundance of tomatoes, cornucopia of cucumbers and bountifulness of basil covering our yard, I reckoned this summery salad would be something everyone in my house would love….and I was right!

The recipe is simple to prepare and isn’t expensive to make because the crusty bread cubes go a long way towards feeding a large family a super fresh meal. If you’re looking for a dish that screams “summertime,” you have to try this. And if I can’t convince you to start your own edible garden, this salad certainly will.

Tomato Bread Salad (Serves 4-6)

4 Cups Crusty Bread (French Bread or Artisan Rustic Bread), cut into 1-inch pieces
1/4 Cup Olive Oil, divided
4 Heirloom Tomatoes, cut into 1-inch pieces
1 Cup Cucumbers, sliced
1 Ear Corn (uncooked), sliced off the cob
1/2 Red Onion, sliced thin
2 Tbsp Fresh Basil, chiffonade
1/2 Cup Kalamata Olives, sliced
2 Tbsp Balsamic Vinegar
1 Tsp Kosher Salt

1. Preheat oven to 400 degrees.
2. Place the bread cubes on a sheet tray, drizzle with 2 tbsp of oil and toss to coat.
3. Bake for 12-15 minutes or until golden and set aside to cool.
4. Place the tomatoes, cucumber, corn, onion, basil, olives and bread in a large bowl.
5. In a small bowl, whisk the remaining 2 tbsp of olive oil, balsamic, salt, pour onto the salad and toss to coat.
6. Serve.

If there are two foods I have in our kitchen at all times, it’s cucumbers and avocados. My kids love their cukes. They are just as likely to sit around munching on whole persian cucumbers for a snack as they are apples or bananas.

Many nights, I serve sliced cucumbers and cubes of avocado as individual side dishes at dinner, so I thought, why not mix them together, add a few fresh herbs and turn them into a bright salsa! It’s a cool, refreshing
side dish that you can also serve alongside chips or even on top of fish or chicken on those warm nights when you want something nutritious and light but that also takes little time or effort to prepare.

Cucumber Avocado Salsa (serves 4)

1 Large Cucumber, seeded and chopped
2 Avocados, peeled, pitted, & cubed
2 Tbsp Fresh Cilantro, chopped
1 Tbsp Fresh Mint, chopped
Juice of 1 Lime
1 Tbsp Olive Oil
1/2 Tsp Kosher Salt

1. Place all of the ingredients in a bowl and combine.
2. Serve.

Now that our garden is in full swing and producing all kinds of fruits and veggies, Kenya and Chloe are constantly begging me to let them cut things to make for lunch and dinner. I’m not sure how much kale I was offered as a kid (if any), but as soon as my kids see it blooming in the garden, they want to eat it. Even though I’ve been blessed with two good eaters, I’m still continually surprised by what they want to eat now. This process of starting an edible garden has been incredible. Without fail, if Kenya and Chloe helped to grow and pick it, they are the ones convincing me to let them eat it — not the other way around.

This salad recipe was inspired by my gardening mentor, Lauri, as she makes it all the time for her kids. Coincidently, another mom friend of ours also makes it with her three kids and let’s them smash the avocados in with the kale using their hands (Chloe assumed those honors for me). Both moms told me it was their kids’ favorite recipe, so with that kind of popularity I had to give it a try.

To make my version even easier for little mouths to chew, I cut the kale into thin ribbons (you can leave it in bigger pieces if you prefer). The kale becomes soft and tender when it’s mixed with the lemon and olive oil making it a nutrition-packed side dish that everyone I’ve served it to has loved. Even if you aren’t growing kale in your backyard, you’re going to want to after you taste this!

Kale Avocado Salad (Serves 4)

2 Cups Kale, chopped fine
Juice of 1 Small Lemon
1/4 Tsp Kosher Salt
1 Tbsp Olive Oil
2 Avocados, peeled and pitted
1/4 Cup Toasted Pine Nuts

1. Place the first 4 ingredients in a bowl and toss to combine.
2. Add the remaining ingredients and using your hands (or a spoon), stir to combine (it’s fun getting your hands in there to mash the avocado into chunks).
3. Serve.

Memorial Day, swimming and summertime barbecues are right around the corner, so I thought I would get your tummies rumbling with a salsa that’s full of vibrant colors, fresh flavors and lots of nutrition.

Ever since corn reappeared at our local Farmers’ Market a couple of weeks ago, I’ve been serving the kids this Corn Salsa as a side dish, but then I realized it’s also the perfect accompaniment to a bag of tortilla chips as a dipping salsa. No matter how you decide to serve it, it’s super simple to make and perfect to double or even triple if you have a bunch of people coming over.

Corn Salsa (Serves 4-6)

1 16 oz Bag Frozen Corn, defrosted (or 2 cups fresh corn, cooked)
1 Red Bell Pepper, diced
2 Green Onions, sliced
1/4 Cup Fresh Cilantro, chopped
Juice of 2 Limes
1/2 Tsp Kosher Salt
1 Tbsp Olive Oil

1. Place all of the ingredients in a bowl and combine.
2. Serve with tortilla chips or as a side dish.

How often do you start making lunch or dinner and are at a loss for what veggie to add to the meal? Carrots are always a great and colorful choice, but maybe you’re not in the mood to have to cook at the stove. I love eating raw carrots, but sometimes I find that they can be hard to digest if I eat too many or if I don’t chew them really well. I imagine that the same thing might happen to kids.

This carrot salad is the easy answer to both issues. All you need is a grater to turn beta carotene packed carrots into a light, sweet salad that takes only minutes to prepare and goes down nice and easy!

Carrot Raisin Salad (Serves 4)

4 Carrots, grated (about 2 cups)
Juice of 1/2 a Lemon
1 Tbsp Mayonnaise
1/2 Cup Raisins
1/2 Tsp Kosher Salt

1. Place all the ingredients in a bowl and stir to combine.
2. Serve.

Finding a holiday side dish that everyone loves isn’t always easy. Since the holidays normally require a lot of cooking, I try to come up with recipes that don’t take up additional oven space, but are still easy to make, look festive and will be enjoyed by adults and kids alike.

Traditional Waldorf Salad gets its signature sweet and crunch from the array of fruits, nuts and celery in it, but my recipe is a lot more healthy than a lot of the ones you’ll find that usually include large amounts of mayonnaise. This version has the lightest dressing that coats everything and is sure to be gobbled up by your crowd!

Waldorf Salad (Makes 4 Servings)

1/2 Cup Celery, chopped (about 2 stalks)
2 Granny Smith Apples, peeled and cubed
1/2 Cup Grapes, halved or quartered depending on size
1/4 Cup Dried Cranberries, chopped
1/4 Cup Walnuts, chopped
2 Tbsp Mayonnaise
1/4 Cup Plain Yogurt (I use 0% Greek Yogurt)
2 Tbsp Orange Juice
2 Tsp Honey
1/4 Tsp Salt

1. Combine the first 5 ingredients in a bowl.
2. Stir the remaining ingredients in a separate bowl until combined and pour over the apple mixture.
3. Stir until the fruits and nuts are evenly coated.
4. Serve.

Last week I went to the grocery to make a Greek tabbouleh salad and while looking for bulgar wheat my attention was caught by Israeli couscous. Couscous is actually a pasta, not a grain, and if there’s one food that kids seem to universally love it’s pasta, and so I thought it would be an interesting twist for the recipe.

The combination of the toasty flavor of the small beads of couscous with the traditional flavors and textures of a tabbouleh salad, like the creamy tang of the feta cheese and crunch of cucumbers, makes it a great late summer salad that’s simple to prepare — especially perfect for those nights you’d rather spend your time enjoying a nice dinner with the family, rather than making it.

Nothing passes muster in the weelicious kitchen until it’s tested by my 3 1/2 year old who ate this for dinner and proclaimed that it was “so yummy”. I just love it when he approves!

Greek Israeli Couscous Salad (Serves 4)

1 1/2 Cups Israeli Couscous
3 Tbsp Olive Oil, divided
2 Cups Water
2 Tbsp Lemon Juice
1/2 Tsp Salt
1/2 Cup Crumbled Feta Cheese
2 Persian Cucumbers, seeded & diced (or 1 cucumber)
1 Large Tomato, seeded & diced
1 Tbsp Parsley, chopped

1. Place the couscous and 1 tbsp of olive oil in a pot and toast for 5 minutes over medium heat.
2. Add water and bring to a boil then simmer for 12 minutes.
3. Remove to a bowl and cool.
4. Pour in the remaining ingredients plus the 2 remaining tbsps of olive oil and stir to combine.
5. Serve.

This recipe was a happy accident. It came out of me just playing around at mealtime, trying to serve the kids veggies in a way other than roasted, steamed or cut up raw with a dip.

I love using my Mandoline Slicer because it makes cutting up foods like vegetables a breeze. You can set it to slice veggies from thick to paper-thin. And even though my kids love watching me use it in the kitchen, I wasn’t expecting them to take to my little food experiment. After all, to them, salad is still salad. But Kenya loves pickles and other tart foods, so I was hoping that a splash of vinegar would steer him in the direction of loving this dish — and it did. I was really shocked, though, when Chloe (our 17 month old), gobbled up three portions in one sitting! Sometimes just using a cool kitchen tool and adding the right seasoning will transform something your kids normally wouldn’t bat an eye at into something fun and delicious.

Shaved Veggie Salad (Serves 4)

2 Large Carrots, peeled
2 Celery Stalks
6 Radishes
1 Tbsp Olive Oil
1 Tbsp Rice Wine Vinegar
1/2 Tsp Salt

1. Using a hand mandoline, shave the vegetables into thin coins.
2. Place all the ingredients in a bowl and stir to combine.
3. Serve.