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Chopped Challenge! Bok Choy and Tofu with Soy Honey Glaze, Baby Spinach Salad with Lemon Dressing, Tamarind Fizzes, and Plum Mascarpone Galette

  If you haven’t seen the new Katie Couric documentary “Fed Up,” I strongly recommend seeing it with your kids. In addition to the usual talking heads, it features sympathetic kids struggling with food choices. It delivers a powerful message that excess sugar is about more than obesity (one can be thin and still suffer from […]

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Kale Potato Frittata and Dutch Baby with Strawberry Rhubarb Sauce

Perhaps the most useful cooking lesson I can teach kids is eggs: how to buy ’em, fry ’em, and transform ’em — into breakfast, main dish, or dessert. In our farmbox from Jubilee Biodynamic Farm, which arrives a few hours before class, I found a dozen farm-fresh eggs, curly kale, broccolini, potatoes, onions, and rhubarb. Perfect.

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Vegetarian Potstickers and Burdock Root Syrup

When asked if my students would make appetizers to serve at the school auction, I gave an enthusiastic yes. I knew they would be eager to contribute, because they’ve taught me what research confirms, that teens are capable of more than we think, and thrive on a sense of purpose. But which appetizer? We would need a “make ahead” recipe, ruling out most canapés. Vegetarian would be inclusive, vegan even more so, and potstickers (who doesn’t love fried dough?) seemed like a good bet.

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