Don’t go getting down on the next generation of self-absorbed, helicoptered, socialized by technology generation until you look into Lemonaid Warriors. I got the most charming email from Lulu (pictured above) asking that we host a cooking class for she and her friends so that they can go and teach what they learn to some folks at a homeless shelter. Um, what?
So the answer was (duh), YES! We decided to bring some whole chickens, whole with the head and feet, just so the kids would keep that image in their adorable little heads. Honestly, we all need to understand that meat was an animal and be grateful and respectful of it’s life. Sounds hokey, I know, and I’m surely not suggesting to put your hands together and pray about it, but I do insist how critical it is to teach children that there is a story behind their dinner plate. It’s important to stop and think sometimes.
Hey Moms! Want to get kids to eat vegetables? Involve them in the cooking process. Have them prep those vegetables! I promise you, it works.
PESTO
INGREDIENTS:
1 quart chopped basil leaves
3 garlic cloves
2 cups olive oil
1 cup toasted almonds, chopped
1 cup grated parmesan cheese
salt, pepper, + lemon to taste
PROCEDURE:
1. Smash garlic, salt, pepper, + lemon juice with mortar and pestle until smooth. Add basil and continue to smash. This can all be done in a blender by pulsing.
2. Add almonds and crush them up good.
3. Slowly drizzle in olive oil while continuing to smash (this is a two kid job!) until incorporated.
4. Add parmesan and viola!
