Typically, I make a menu every week, shop once or twice, and feel pretty organized. A few weeks ago, Dave and I decided to involve the kids. We have been blessed with good eaters, and we want to encourage their enjoyment of food. So, once a week, they are responsible for a meal. When I'm making the weekly menu, I help them look through their cookbooks and cooking magazine Chop Chop. It's locally produced and really well put together. The recipes are creative and well-written and really tasty. The kids often already have an idea of what they want to cook. Then, on their night, they are in charge. We offer guidance and do the knife work and stove cooking, but they decide what to put in original recipes, get ingredients out, clean up, mix and measure, set the table, clear. It's pretty cool to watch them figure things out. Sometimes I have to bite my tongue, but in general, they have really good instincts.
Last night was such a night. They opted to make chicken tenders from a cookbook Cal got from his aunt a while ago called Cooking Fun by Rae Grant. They also picked potato and sweet potato baked fries and a green salad. They got very creative with the salad and it was delicious! Colorful, tasty, fresh. They wanted me to post it on the blog and I do so without hesitation or remorse. I could not have made better.
Callen and Vivien's Winter Pick-Me-Up Salad
feeds 4 to 6 salad-hungry people
1 bunch mixed greens (we got ours from the winter farmers' market)
2 cups arugula
1 1/2 cups strawberries, cut into bite-sized chunks
1 tomato cut into bite-sized pieces
1 orange, peeled, sectioned, and each section cut into 2 or 3 pieces
2 TBSP olive oil
2 TBSP thick, dark, old, sweet balsamic vinegar
2 teas. tamari
1 teas. mustard
1/4 teas. black pepper
1/4 teas. garlic powder
Mix greens and toppings in a large bowl. Mix dressing. Toss. Eat. Repeat.