FUN FOOD
DELICIOUS RECIPES FROM NEW COOKBOOK
OFFER AWESOME OPTIONS FOR KIDS
RECIPE COURTESY OF CAROLYN FEDERMAN
INGREDIENTS
FOR THE PESTO
2 garlic cloves
2 bunches of basil
(about 1 ½ cups leaves, lightly packed)
½ cup fresh parsley, chopped
½ cup olive oil
½ teaspoon coarse salt
¼ cup Parmesan cheese, grated
FOR THE SANDWICHES
8 slices of fresh mozzarella cheese
1 sprig basil
1 to 2 teaspoons pesto
4 thick slices bread
1 ½ teaspoons olive oil
Coarse salt
Ground black pepper
DIRECTIONS
MAKE THE PESTO
• Peel and chop garlic. (Remember to use “the claw”
to protect your fingers.) Pull the basil leaves from their
stems (discard the stems).
• In a food processor, combine the garlic, basil, parsley,
olive oil and salt. Turn on the processor and count to 20.
Use a rubber spatula to scrape down the sides of the
processor and then replace the lid and pulse again, for
another count of 20. Repeat until the ingredients are
blended into a paste. The pesto won’t be completely
smooth; it will still have little leaves of herbs, but the
garlic should be completely mashed.
• Transfer the pesto to a small bowl and stir in the
Parmesan cheese. The pesto will keep in a tightly
sealed container in the freezer for up to 1 month.
MAKE THE SANDWICHES
T
6
hinking of easy-to-make meals can be hard. New Favorites for
New Cooks helps get your kids involved in the family’s meal
planning routine. The cookbook teaches new chefs — young
and old — to make dishes for breakfast, lunch and dinner,
as well as snack, drinks and desserts.
Carolyn Federman is the founder of the Charlie Cart Project, a nonprofit
that provides tools and curriculum for food education in schools.
FALL 2018 | (201) FAMILY
• Cover the outside bottom of a small sauté pan with
aluminum foil so that the foil wraps up the sides and
over the lip of the pan. Then, line a cutting board with
two paper towels.
• Arrange the mozzarella cheese slices on the prepared
cutting board and pat them dry with another paper towel.
• Pull the leaves from the basil sprig and then chiffonade
(roll into a pencil shape and slice them thinly).
• Spread the pesto (add more if you are a big fan) over two
of the bread slices. Spoon ¼ teaspoon of the olive oil
over each of the other two slices. Arrange the cheese on
top of the pesto, drizzle with the remaining 1 teaspoon
olive oil, and add a pinch of salt and pepper and a sprinkle
of chiffonade basil. Close the sandwiches.
• In a small skillet over medium heat, toast the sandwiches
for about 2 minutes. While the sandwiches are cooking,
take the foil-covered pan by the handle and press the
bottom down firmly onto the sandwiches to flatten them.
Flip the sandwiches over with a spatula and flatten the
other sides. Cook until the bread is toasty and the cheese
begins to melt.
• Move the sandwiches to plates and eat them while
they’re warm and melty.
NEW
MAKE LUNCHTIME
EVEN BETTER
MELTY PESTO PANINI