One of the best parts about working (mostly) from home is that it rarely feels like work. So much of the fun of weelicious for me is not only being close to my kids but that I can actually let them participate in helping me create some of the recipes (whether you feel confident making a recipe that a 4 year old helped me to create is entirely up to you)!

I had been working on a recipe for zucchini cakes last week when Kenya came into the kitchen with his grandmother and asked me, “whatcha got” (translation: what are you making for me to eat)? I don’t know why I always feel a little hesitant whenever I offer my kids something I made that contains a green vegetable. Even though I am beyond blessed with two great eaters, I somehow am still guilty of believing that all kids are pre-programmed to not like green veggies. Anyway, Kenya always tends to ask me what’s in whatever it is I am offering him, and so I told him: parmesan (I always list the cheese first for him, no matter how little is in the recipe!), breadcrumbs, eggs and finally, under my breath I added “zucchini”, to which he literally screamed, “I love zucchini”.

Kenya took a taste and when I asked him what he thought it needed he said most matter of factly, “it needs some cheese on top”. I guess it is worth trusting a 4 year old because just that extra sprinkle of cheese took these Zucchini Cakes from good to great. So great, in fact, that I didn’t even get to serve them as I planned to at dinner that night because Kenya and his dad finished the entire recipe right then and there.

What’s the lesson for me here? Giving your kids input into what you’re making isn’t such a bad idea. On the contrary, allowing them to feel like they contributed something to the dish can be a great way to let them feel some pride of ownership and inspire them to eat things you might have thought they would never be into!

Zucchini Parmesan Cakes (Serves 4)

2 Medium Zucchini, grated
2 Large Eggs, whisked
1/4 Tsp Garlic Powder
1/4 Cup Breadcrumbs
1/4 Cup Parmesan Cheese, plus extra to sprinkle on top
1/4 Tsp Kosher Salt
Olive Oil

1. Grate 2 medium zucchini and place in a towel and blot to remove excess liquid.
2. Place the grated zucchini in a bowl along with the whisked eggs, garlic powder, breadcrumbs, parmesan and salt and combine.
3. Heat 1-2 tbsp of olive oil in a skillet over medium heat.
4. Drop about 2 tbsp of batter into the skillet and flatten with the back of a spoon to form a cake. Cook for 2 minutes on each side.*
5. Continue to making the remaining cakes and sprinkle with parmesan cheese on top.
6. Serve.

* You can use a small cookie scooper to portion the batter into the pan

Why do so many people turn up their noses when they hear the word okra? Growing up in the south, I ate okra as often as say someone in Georgia might eat a peach. Being someone who can at times gravitate to the extreme, I was also the kid who, when enjoying a bowl of Burgoo (am I getting too country for you now), used to pick out all of the okra to devour first. However, I find people from other parts of the country either have never heard of okra or have an unexplained aversion to it.

I introduced Kenya and Chloe to this exquisite green vegetable, a very good source of Vitamins A, C, and K, right when they started eating solid foods and now I’ve got two okra lovin’ kids. We usually enjoy it prepared simply, steamed as a side dish, but when I made these okra fries and served them up with a little marinara sauce on the side for dipping, the kids looked at me like I truly had reinvented the wheel (and improved on it)! My 2 year old, Chloe, likes to pull the okra out of the crust and eat both parts separately (it is hilarious to watch) while the rest of us like to just dip and leave our “fries” intact. Crunchy on the outside, tender and sweet on the inside, these Okra “Fries” are delicious, a healthier alternative to real fries because there is no actual frying involved and a great way to get your family to eat one of my favorite veggies — with no upturned noses!

Okra Fries (Serves 4)

1 Lb Whole Okra
1/3 Cup Flour
2 Large Eggs, whisked
1 Tsp Kosher Salt
1 Cup Italian Breadcrumbs or Panko

1. Preheat oven to 400 F.
2. Make an “assembly line” by placing the flour in one bowl, the eggs in a second bowl, and the salt and breadcrumbs in a third.
3. Roll the okra in the flour and pat to remove excess flour.
4. Dip the flour-coated okra in the egg and then roll in the breadcrumbs. Dip in the egg again and roll into the breadcrumbs once more to double coat the okra.
5. Place okra on a cookie sheet sprayed or greased with olive oil. When all the coated okra is on the sheet, spray again to lightly coat.
6. Bake for 30 minutes or until golden.
7. Serve.

From the name alone this seems like an unbelievably simple salad to make. And you know what? It is!

Tired of serving a plain steamed green veggie every night, I decided to jazz up some broccoli with a bit of added color, texture and a sweet sauce. At first I wondered if the kids would just eat the edamame, almonds and cranberries and avoid the broccoli, but they ate every bite and ended up asking for seconds.

I usually have all of the ingredients to make this dish on hand as they’re some of my staples. If you don’t have them, they’re worth picking up for whenever you want to enjoy this easy, yet impressive combination. Since you get a protein, a vegetable and a fruit, it’s like a healthy trifecta!

Broccoli Salad (Serves 4)

1 Tbsp Honey
2 Tbsp Mayonnaise
1/2 Tsp Kosher Salt
2 Tbsp Apple Cider Vinegar
4 Cups Broccoli Florets, steamed
1/2 Cup Dried Cranberries
1 Cup Frozen Edamame, defrosted
1/4 Cup Toasted Almonds, sliced or slivered

1. Place the honey, mayonnaise, salt, and vinegar in a large bowl and whisk to combine.
2. Add the rest of the ingredients and toss to coat with dressing.
3. Serve.

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.

The Blue Lake beans on our trellis from My Own Edible Garden have been growing like weeds over the past few weeks. I can’t begin to describe the amount of pride my kids have in the fact that they helped to plant, water and weed these beautiful beans that seems to multiply weekly by the pound. Kenya and Chloe love grabbing a few to munch on while we play in the yard (it’s like having my own outdoor snack bar!) or bringing a handful back into the kitchen to either sauté with an assortment of the other veggies and herbs growing in our garden or roast with a pinch of seasoning.

I constantly am amazed by how much easier it is to get kids to eat the foods they frequently resist, like green vegetables, simply by allowing them to have a hand in the process of growing what they eat. It lets them see food in a whole new light and gives them a pride of ownership that can’t be replicated any other way. Green beans are a great green for little hands to hold on to whether they’re raw, steamed or simply roasted like these.

Roasted Green Beans (Serves 4)

1 Lb Green Beans, rinsed, tips cut off
1 Tbsp Olive Oil
1/2 Tsp Kosher Salt
1/4 Tsp Garlic Powder

1. Preheat oven to 400 F.
2. Place all of the ingredients on a baking sheet and toss to combine.
3. Bake for 30 minutes.
4. Serve.

Every time I take the kids to my friend’s house for a play date she serves steamed carrot coins for dinner. They’re always tender and sweet and all of our kids love them. I think the coin shape makes them extra appealing to little ones. I rarely think to make cooked carrots for dinner because I have such vivid memories of the waterlogged ones from my middle school cafeteria tray that always went untouched. Remember those? Limp, bland and quite sad looking. When it comes to food, like with many things, first impressions can be so important. No wonder so many kids decide from a young age whether they do or don’t like a certain food. It’s why I focus so much on presentation and sparked to my friend’s preparation.

I bought some gorgeous carrots at the Farmers’ Market last weekend and decided to give them a little extra lovin’ by roasting them with a bit of seasoning. These carrots turned out nothing like the ones I grew up on, they’re sweet from a bit of caramelization, bright orange and delicious. It’s nice to know that you rediscover foods you grew up on (and may not have fond memories of) and see them in a whole new light!

Roasted Carrot Coins (Serves 4)

4 Medium Carrots, peeled and cut into coins, about 2 cups
1/4 Tsp Paprika
1 Tbsp Olive Oil
1/4 Tsp Kosher Salt

1. Preheat oven to 400 F.
2. Place all of the ingredients on a baking sheet and toss to combine.
3. Roast for 30 minutes.
4. Serve.

I make one pot meals as often as possible so I know dinnertime will be easy. Especially when I’m not at my most focused (can you ever be focused when you’re seemingly always feeling exhausted and the kids are running around driving you crazy?), one pot meals ensure I don’t have to think about having to turn on the oven and 2-3 burners in order to get the dinner on the table AND clean a bunch of pots and pans afterwards. As the name suggests, “one pot” means a meal that is simple to prepare and even simpler to clean up.

You can easily serve this Indian Vegetable Rice as a vegetarian entree or as a side dish for chicken or fish (which will leave you some leftovers for your next day’s lunch). My kids are big fans of most rice recipes and they love the flavor of curry so this reasonably inexpensive meal goes over very well with my clan and hopefully will for yours too.

Indian Vegetable Rice (Serves 4)

1 Tbsp Olive Oil
1 Small Onion, diced
1 Small Garlic Clove, minced
1 Cup Brown Basmati Rice
1 Small Russet Potato, peeled and diced into 1/2 inch cubes
1 Medium Carrot, peeled and chopped
1 Tsp Kosher Salt
2 Tsp Curry Powder
2 Cups Water
1/2 Cup Frozen Peas

1. Heat oil in a medium size pot over medium heat and sauté onions for 3 minutes. Add the garlic and sauté an additional minute.
2. Add the rice, potato, carrots, salt and curry powder and stir to combine.
3. Pour 2 cups of water into the pot and bring to a boil. Reduce to a simmer, cover and cook for 40 minutes.
4. Fluff rice with a fork, add the peas and combine.
5. Serve.

Every Sunday night I cut up the huge amount of veggies that we buy at the Farmers’ Market, place them on a big sheet pan and roast them up for us to eat over the next few days. I find that keeping simply cooked, intensely flavored vegetables in the fridge is an easy way to fill the school lunch box or make dinner easier for me to get on the table in no time flat.

Sometimes I toss my vegetables with a touch of maple syrup or some fresh herbs, but one of my kids’ new favorite ways to eat them is with a splash of soy sauce and sesame oil. It’s amazing how just a dash and sprinkle of a few uncommon ingredients transforms a food that my kids normally enjoy into something completely different that they love just as much.

Roast Asian Vegetables (Serves 4)

2 Cups Broccoli Florets
2 Cups Cauliflower Florets
2 Tbsp Low Sodium Soy Sauce
1 Tbsp Toasted Sesame Oil
1 Tbsp Toasted Sesame Seeds

1. Preheat oven to 400°F.
2. Place florets on a greased baking sheet, top with soy sauce and sesame oil, and toss to coat evenly.
3. Bake for 30 minutes until golden, then sprinkle with sesame seeds.
4. Serve.

Hands down, this has been my kids’ most requested recipe in the past two weeks. Since the Kenya and Chloe started spotting beautiful emerald green asparagus wrapped in bundles at our local Farmers’ Market they have been requesting it for dinner non-stop. Instead of simply steaming the asparagus, I make a mixture of lemon and olive oil to coat them with before AND after grilling.

No exaggeration, I’ve made this recipe for dinner 4 times in the last week. This past weekend my in-laws came over and the whole family had dinner together, enjoying steak, salmon, salad, roast potatoes and this asparagus recipe which flew off the platter faster then anything else on the menu!

Grilled Lemon Asparagus (serves 4)

1 Bunch Green Asparagus
1 Tbsp Olive Oil
2 Tbsp Lemon Juice
1/4 Tsp Kosher Salt

1. Preheat grill and place all of the ingredients in a shallow dish to combine.
2. Evenly coat the asparagus with the lemon mixture.
3. Grill asparagus, reserving the lemon mixture, for 2 minutes on each side for thin asparagus and 3 minutes on each side for thicker asparagus.
4. Remove asparagus from the grill, place back into the bowl and toss to coat with reserved lemon mixture.
5. Serve.

I’ve found that when I serve my kids anything in the form of a pancake, whether it’s sweet or savory, it’s generally quite popular with them. There’s something about letting kids eat food with their hands that, in my experience, makes mealtime more fun for them. Considering how powerful our sense of touch is, getting to hold your food in your hands can really heighten the eating experience. It may not exactly be great kitchen table etiquette to eat with your mitts, but once in a while it sure is fun.

These Italian Parmesan Corncakes have a crunchy texture from the cornmeal and a savory flavor from the Parmesan. Dipping them in a side of marinara sauce just brings it all together and really makes them hit the spot. Originally I had planned to cut up the corncakes for the kids, but before I could get to their plates with my fork and knife, they were already in their hands and mouths — my pancake theory proven yet again. But whether it’s the novel shape that makes them so appealing to little ones or simply how delicious they smell coming out of the skillet, these corncakes are just plain ol’ delicious!

Italian Parmesan Corncakes (Serves 4)

1 Cup Cornmeal
1/3 Cup Parmesan Cheese, grated
1 Tsp Dried Italian Herbs
1/2 Tsp Salt
2 Tsp Sugar
1 Tsp Baking Powder
1 Large Egg
3/4 Cup Milk
2 Tbsp Canola or Vegetable Oil
Additional oil for cooking

Accompaniments: marinara or tomato sauce

1. In a bowl, combine the first six ingredients.
2. In a separate bowl, whisk the egg, milk and oil.
3. Slowly combine the dry ingredients with the wet and allow the batter to rest for 10 minutes.
4. After resting, pour 1 tbsp of oil in a large skillet over medium heat.
5. Place 1 tbsp of the cornmeal batter in the skillet (making as many corncakes as possible) and cook for 2 minutes on each side or until golden.
6. Continue to make the rest of the cakes.
7. Serve with marinara sauce on the side for dipping.