With summer on its way, what better way for the kids to celebrate the close of another school year than with an ice cream party. Invite friends from the neighborhood to come over after the last day of school and plan for an afternoon of fun, games and summer treats. Kids of all ages will enjoy this celebration and a build-your-own ice cream sundae bar, too.

Setting Up Your School’s Out Party
A backyard or park makes the perfect outdoor setting for a School’s Out Party! We brought a baker’s rack outside to set out all the fixings so each child could build their own sundaes, plus we added a couple of other treats, too. A few small tables and chairs created a welcoming space. No doubt the children will want to eat first, but afterward, let them play freely with yard games and on the playground; they will need to release all that sugar energy! And don’t forget the music: Turn up those classic tunes from our playlist on page 42 (of our summer 2012 issue) and let summer vacation begin.

Tips for Your School’s Out Party

• Decorate the party space with garden furniture, garden décor, bright colors and flowers. We made “art” by placing coordinating fabric swatches into painted frames and set it on our tables.
• To create an ice cream parlor atmosphere, place a variety of dry toppings into tall sundae glasses, pour chocolate and caramel toppings into small carafes and place ice cream cones inside an apothecary jar.
• To save time during the party, pre-scoop ice cream, place in acrylic bowls and freeze until ready to serve.
• Wrap canned whipped topping with scrapbook paper that coordinates with party décor.
• Have ice cream cones available for kids who like things simple.
• Another alternative is sherbet or frozen yogurt served in push-up containers that can be filled and reused. To display upright, fill a container with craft foam and cover it with colorful candy. Insert the push-up handle into the foam.
• The kids have been cooped up in school for nine months, so now’s the time for “free play.” We provided plenty of hula-hoops, jump ropes and a ball toss game, and let the kids choose their own activity. Then, to set them up for a summer of active fun, we let each of them take a game home when the party ended.
• Play On! Don’t forget the music. Set the tone for the party with fun, school’s out party tunes.

Written and photographed by Christina Nease, Celebrations at Home

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Eating “Good” Fats

There are unsaturated, good-for-you fats and the saturated and trans, bad-for-you fats. Omega-3 fats fall into the former category as a type of unsaturated fat. Omega-3 fats can help to boost our good cholesterol, lower our bad cholesterol, fight inflammation, aid nerve function and improve the appearance of our hair, skin and nails.

Heart-healthy omega-3 fats are found in salmon, halibut, soybeans, flax or hemp seeds and walnuts. Try this recipe for Salmon Patties with Vegetable Cream Sauce to incorporate healthy fats into your child’s diet.

Salmon Patties

Serves 4
Prep time: 15 minutes
Cook time: 8-10 minutes

Note: You can lower the sodium by opting for fresh salmon instead of canned, or by draining canned salmon very well.

1 (14.75 ounce) can wild Atlantic salmon, undrained and flaked
1 slice whole-grain bread, shredded
3 Tablespoons chopped green onion
1 medium garlic clove, minced
1 teaspoon dried dill
3 Tablespoons minced green bell pepper
1 Tablespoon flour
1 egg
¾ teaspoon salt
½ teaspoon sweet paprika
1⁄8 teaspoon ground pepper
2 Tablespoons olive oil

1. Combine all of the ingredients, except for the oil, in a large bowl.
2. Form salmon mixture into 8 round patties. Flatten each patty to about ½-inch thick.
3. Heat a medium-large skillet over medium heat. Add oil and salmon patties. Cook for about 8-10 minutes or until browned. (Turn patties over halfway through the cooking time.)
4. Serve patties with Vegetable Cream Sauce (recipe follows) for a topping or dip.

Vegetable Cream Sauce

2 Tablespoons unsalted butter
2 Tablespoons flour
1 ½-2 cups skim milk
4 cups frozen peas or mixed veggies

1. In a small saucepan over medium-low heat, add the flour and butter and stir until it forms a thick paste. Slowly add the milk while you continue to stir constantly for about 10 minutes. As the sauce cooks, it will continue to thicken.
2. Add the frozen vegetables to the sauce and continue to stir until sauce and vegetables are heated through.

Nutrition facts total: 515 calories, 24g fat, 7g sat fat, 1.5g monounsaturated fat, 690mg sodium, 170mg potassium, 39g carbohydrate, 7g fiber, 11g sugar, 30g protein, 40% vitamin A, 30% vitamin C, 15% calcium, 15% iron.

By Bridgett Hurley and Jessica Corwin, RD
Thinkstock Photos

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Dedicated to cooking with fresh ingredients and getting kids on the right path to eating a healthy diet, Jamie Oliver has created a food revolution with his creation on the Jamie Oliver Food Foundation. He hopes to “keep cooking skills alive” and reconnect people with the importance and responsibility of eating right.

A culmination of his efforts with the campaign, May 17th marks Food Revolution Day. Celebrate cooking, eating and quality family time spent in the kitchen, which is what Yum Food & Fun for Kids is all about. Here, Jamie shares one of his recipes for a classic kid-favorite: Meatballs and Pasta. #FRD2013

“Meatballs are fantastic! They’re perfect like this, with a homemade tomato sauce and spaghetti, but you could also try them with rice, mashed potatoes, polenta or simple chunks of fresh crusty bread. I like to make meatballs with a mixture of beef and pork, as I think it gives a really wonderful flavour and texture.”

Equipment List:

Knife
Chopping board
Tea towel
Bowl
Measuring spoons
Plate
Clingfilm
Large saucepan
2 large frying pans
Wooden spoon
Colander
Serving spoon or ladle

Meatballs and Pasta

Serves 6

4 sprigs of fresh rosemary
12 Jacob’s cream crackers
2 heaped teaspoons Dijon mustard
500g good-quality lean minced beef, pork, or a mixture of the two
1 heaped tablespoon dried oregano
1 large egg, preferably free-range or organic
Sea salt and freshly ground black pepper
Olive oil
A bunch of fresh basil
1 medium onion
2 cloves of garlic
½ a fresh or dried red chilli
2 x 400g tins of chopped tomatoes
2 tablespoons balsamic vinegar
400g dried spaghetti or penne
25g Parmesan cheese, for grating

To make your meatballs:
1. Pick the rosemary leaves off the woody stalks and finely chop them.
2. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands. Add to a mixing bowl with the mustard, minced meat, chopped rosemary and oregano. Crack in the egg and a good pinch of salt and pepper.
3. With clean hands, scrunch and mix up well. Divide into 4 large balls. With wet hands, divide each ball into 6 and roll into little meatballs–you should end up with 24.
4. Drizzle the meatballs with olive oil and jiggle them about so they all get coated. Put them on a plate, cover, and place in the fridge until needed.

To cook your pasta, meatballs, and sauce:
5. Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic. Finely slice the chilli.
6. Put a large pan of salted water on to boil.
7. Next, heat a large frying pan on a medium heat and add 2 lugs of olive oil. Add your onion to the frying pan and stir for around 7 minutes or until softened and lightly golden. Then add your garlic and chilli, and as soon as they start to get some colour add the large basil leaves. Add the tomatoes and the balsamic vinegar. Bring to the boil and season to taste.
8. Meanwhile, heat another frying pan and add a lug of olive oil and your meatballs. Stir them around and cook for 8–10 minutes until golden (check they’re cooked by opening one up–there should be no sign of pink).
9. Add the meatballs to the sauce and simmer until the pasta is ready, then remove from the heat. Add the pasta to the boiling water and cook according to the package instructions.

To serve your spaghetti and meatballs:
10. Saving some of the cooking water, drain the pasta in a colander. Return the pasta to the pan.
11. Spoon half the tomato sauce into the pasta, adding a little splash of your reserved water to loosen.
12. Serve on a large platter, or in separate bowls, with the rest of the sauce and meatballs on top. Sprinkle over the small basil leaves and some grated Parmesan.

Jamie’s Top Tips:

• If you like a smooth sauce just whizz the finished sauce with a blender, but give the sauce a chance to cool slightly before you do.
• Double the recipe and make 24 meatballs. Freeze 12 of them before or after browning them and you’ll have half the work done for your next spaghetti and meatball meal.
• Wet your hands before you start rolling you meatballs – this will stop the meat sticking to your hands and will make your life much easier!

Recipe and photography courtesy of the Jamie Oliver Food Foundation

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Fruity Grilled Angel Food combines a variety of cut fruit, store-bought embellishments and lighter-than-clouds whipped cream that will add to a fun summer evening. You adjust fruits and flavors to your family’s preferences, and your kids can help make the whipped cream.

Set out slices of homemade or store-bought angel food cake and a variety of cut fresh fruit along with skewers and toothpicks, and let everyone select their favorites. Use apples, pineapple, peaches, banana and even whole strawberries. Toothpicks can hold a few grapes, while large skewers can support an entire melange.

Mom, dad or an older sibling can grill up each sweet order. Skewers, large fruit pieces and cake slices go right on the grill where they lightly caramelize. For a royal finish, offer a choice of toppings such as chocolate syrup or caramel sauce, and homemade whipped cream.

Easy Whipped Cream

Here is a recipe your kids can make. With homemade whipped cream you will know that it’s wholesome and fresh—plus, you can control the sugar. When topping sweeter desserts, just use less sugar.

Makes 1 ½-2 cups

Note: You can omit or replace the sugar with another sweetener, the less granular the better. We like to use powdered stevia.

1 (8-ounce) container heavy whipping cream
1-2 Tablespoons confectioners’ sugar (optional)
1 teaspoon vanilla extract

1. Pour whipping cream into a chilled metal bowl.
2. With an electric mixer beat on high for about 3 minutes until peaks begin to form. Alternatively, you can do this with a hand whisk (it may take 5-10 minutes). Be sure to stop as soon as you reach whipped cream consistency: If you go any further, you’ll make butter—and that’s for another issue!
3. Gently stir in vanilla and confectioners’ sugar or alternate sweetener of your choice, to taste.

Written and photographed by Hillary Black • Recipe by Bridgett Hurley

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You want your kids to eat more fruits and vegetables now, but you also want them to develop lifetime habits of healthful eating. One of the best ways is to show them how the food cycle works; a great teaching tool is to plant your own pesticide-free vegetable garden. When your kids see those vegetables ripening on the vine, they’ll be eager to dig into foods they formerly just pushed around their plates. The key to starting your home garden is not to let the great be the enemy of the good. Start small and build on it every year. For a few hours and about $150, you can build a home garden that will pay for itself the first season.

Here’s how to do it:

1. Pick your site.
The site should get at least eight hours of sun per day—the more, the better. In addition, when planning the bed, make sure you will be able to walk all the way around it to make harvesting and weeding easier.

2. Prepare the site.
Start by marking out a 4- x 8-foot area. It is preferable to pull up the grass underneath but not necessary. If you choose not to pull up the sod, cover the area completely in wet newspaper or flattened cardboard boxes laid thick enough to keep down the grass.

3. Build the bed.
There are many ways to do this: pavers, stones, bricks or bales of hay, for instance. The simplest approach, however, is just to put together four pieces of lumber using metal brackets. Note: Avoid using treated lumber; the chemicals imbedded in the wood may migrate into the soil. So, if you buy three 1- x 8-foot pieces of cedar at your local home store, you can have them cut one in half for free and voilà: You have an 8- x 4-foot garden bed. The brackets should cost no more than $1 each and can be attached with simple wood screws.

4. Fill the bed with a soil mix.
This should not be pure topsoil but a mix of topsoil, peat (for drainage) and organic material. You’ll need a total of about 20 bags to fill your bed: 14 of topsoil, five of organic compost and one large bag of peat.

5. Select your plants.
A great starter garden in your 4- x 8-foot area would be:
3 tomatoes of different varieties (consider Early Girl, Roma anda yellow variety)

1 cucumber
1 bell pepper
1 hot pepper
1 zucchini
2 basil
1 parsley
1 oregano
Several marigolds (optional)

This will be enough to yield a solid weekly supply of 10-12 tomatoes, 2-3 cucumbers and 1-2 bell peppers, as well as the spices needed to make salsa, marinara and pizza sauce. I do not suggest planting carrots, because they require a deeper bed and are sometimes disappointing for kids. After you’ve planted the vegetables, place some marigolds in the garden’s open spaces. They will keep away pests and draw beneficial insects. They are hard to kill and add a cute look; they will also get your kids excited about the garden, even before your vegetables mature.

6. Follow these green thumb rules:
• Buy your plants after the last frost date in your area.
• Dig a hole for each plant and sprinkle one teaspoon of slow-release fertilizer in the hole. This should take care of your fertilizer needs for the entire season. All the plants should be planted as deeply as they were in the pot. The exception is the tomatoes, which will be stronger if you also plant the first set of leaves in the soil. This may seem odd, but it will produce stronger plants.
• Water the garden three times per week at first and then daily in the heat of the summer. Be sure to harvest your produce daily, as well. When fruits or vegetables stay on a plant too long, the plant stops producing.
You’ll enjoy watching your kids learn about nature, cuisine and science—and they won’t even realize they are learning!

Project Materials for Raised Bed*

• 3 1-inch x 8-inch x 8-foot (1x8x8) cedar planks…$60
• 4 brackets…………………………………..$6
• 14 bags topsoil……………………………..$22
• 1 bag peat…………………………………..$7
• 4 bags organic compost……………………….$16
• Vegetable plants and herbs……………………$30
• Marigolds (optional)………………………….$5
• Organic time-release fertilizer………………..$7
*Costs are approximate.

Marinara Sauce

Recipe and photograph by Matt Armendariz

Makes approx. 8 cups
Prep time: 15 minutes
Cook time: Approx. 1 hour, 15 minutes

½ cup extra virgin olive oil
2 garlic cloves, chopped
2 yellow onions, chopped
2 stalks celery, chopped
½ teaspoon salt (optional)
1 teaspoon freshly cracked black pepper
8-12 cups chopped ripe tomatoes
2 bay leaves
2 Tablespoons chopped fresh Italian parsley
2 Tablespoons dried oregano

1. Heat the olive oil in a large pot over medium heat. Once heated, add the onions and garlic and sauté for 7-10 minutes until cooked, being careful not to burn the garlic.
2. Add the celery and continue to cook, about 5 minutes.
3. Once all the vegetables have cooked, add the salt (optional), pepper, tomatoes, bay leaves, parsley and oregano and simmer on low heat for 1 hour.
4. Once the sauce has cooked and slightly thickened, remove bay leaves and season with salt and pepper, if needed.

by Bridgett Hurley

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Pancakes are easy to make, delicious and oh-so-much fun. So why does America’s favorite breakfast get pushed aside for a box of cereal? Perhaps the general assumption is that there is work involved. However, this is far from true; pancakes have few ingredients and take little effort to make. They also can be easily gussied up. So nicely, in fact, that you can create an entire party or celebration around this breakfast staple.

Mother’s Day is a perfect time to have a pancake party featuring this simple, fresh food and some fanciful touches. Use a variety of dishware and china on top of layers of textiles to create a unique look, for example. Keep the attire simple and playful: think pajamas. A well-stocked kitchen should have most of these ingredients on hand; for a special Mother’s Day treat, make it festive by shopping ahead so you can offer a variety of toppings. Divide up the cooking duties: Dad can help the younger children surprise mom, or older kids can easily put this meal together, too. Serve with a fruit smoothie for a colorful finish.

Easy Buttermilk Pancakes

Makes 6 medium pancakes
Prep time: 10 minutes
Cook time: 20-25 minutes

1 cup all-purpose flour (or substitute half whole wheat flour)
1 Tablespoon sugar
1 ½ cups buttermilk
1 large egg, lightly beaten
1 Tablespoon vegetable oil

1. Combine flour and sugar in a medium bowl.
2. Whisk together buttermilk, egg and oil then add to dry ingredients, whisking just until lumps disappear.
3. Pour about ¼ cup of batter for each pancake onto a hot, lightly greased griddle or nonstick pan.
4. Cook pancakes 2 minutes or until tops are covered with bubbles and edges begin to turn golden. Flip and cook 2 more minutes or until done.

Creative Pancake Toppings

• Applesauce
• Berry sauce
• Butter
• Chocolate chips
• Chocolate sauce
• Coconut
• Fresh fruit compote
• Cream cheese
• Dried fruit
• Fresh berries
• Fruit syrup
• Honey
• Jam
• Lemon juice and confectioners’ sugar
• Maple syrup
• Marshmallows or Fluff®
• Nuts
• Peanut butter
• Confectioners’ sugar
• Sour cream
• Whipped cream
• Yogurt

Written by Jacqueline deMontravel
Photography by Bret Gum
Styled by Jacqueline deMontravel and Annette Tatum

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Every year my kids decide to serve me breakfast in bed. The routine starts about 7 a.m. with someone whispering, “Mom, don’t wake up, but just tell me where we keep the butter.” Moments later there is commotion in the kitchen followed by the smell of something burning. In some ways this is a great way to start Mother’s Day: with a reminder of how badly my family needs me. But just once, wouldn’t it be nice to really get to stay in bed on Mother’s Day and have a truly relaxing breakfast?

Here is a menu that will allow your little ones to make a great Mother’s Day breakfast in bed—all by themselves.

What Mom or another adult will need to buy:

1 cantaloupe
1 honeydew
1 small watermelon or pineapple
1 pint fresh strawberries
1 pound cake (from the frozen section)
1 heart-shaped cookie cutter (optional)
1 can whipped cream (optional)
1 half pint fresh blueberries
1 large container plain or vanilla yogurt
Granola, your favorite brand
Orange juice
Beautiful flowers (not optional!)

The night before Mother’s Day, your kids will:

• Use a melon baller to cut the cantaloupe, honeydew and watermelon or pineapple into balls and store in the refrigerator.
• Slice the strawberries. Sprinkle lightly with sugar and put them in a bowl in the refrigerator.
• Find a tray that Mom can use for her breakfast in bed.

Mother’s Day morning:

OK, Kids, this part is up to you.

Strawberry Shortcake

1. Cut the pound cake into slices about 1-inch thick. Then cut with a heart-shaped cookie cutter if you have one.
2. Cover with some of the sliced strawberries. Add whip cream to the top. Voila! Strawberry shortcake.

If possible, find a grownup to help you make coffee or tea. Then pour a big glass of orange juice, and you’re ready for the big reveal. First bring in the flowers and then a tray to put the food on. Next, bring in the food items one at a time. If you truly appreciate your mom, clean up your mess. Now you can enjoy Mom all day, knowing that you gave her the best present she could ask for.

Tricolor Fruit Salad

Fill a bowl with a large spoonful of each type of fruit ball.

Yogurt Parfait

Put about 1/2 cup of yogurt into a pretty bowl. Add strawberries and blueberries. Sprinkle with granola. Now you have a beautiful and healthy yogurt parfait.

The big reveal: a lovingly prepared breakfast in bed for Mom. Flowers are not optional!

by Bridgett Hurley
Photography by Bret Gum
Styled by Jacqueline deMontravel

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Cinco de Mayo (literally, “Fifth of May,” in Spanish) is the day on which most Americans celebrate Mexican culture and heritage. The menu includes delicious guacamole with cheesy quesadillas (“queso” means cheese in Spanish). If you don’t think you like guacamole, wait until you try this one. It is so delicious and good for you that it may become your favorite food. If you really want to make a party out of it, add a piñata and a few Jarritos sodas—and !Buen provecho! (“Enjoy!”)

Quesadillas

Makes 8-10 servings
Prep time: 5 minutes
Cook time: 5-10 minutes
Your kids will have fun building these scoop by scoop.

1 (8-ounce) package of shredded
Monterrey Jack or Mexican-blend cheese
1 package of 10-inch tortillas
1 jar of your favorite salsa
Optional: 1 can chunk chicken

1. Place 5 tortillas on the table. Put about 1/3 cup cheese in each, using up all the cheese. Be sure to leave an inch around the edge without cheese.
2. Put 1 tablespoon of salsa in the middle.
3. If you are using chicken, add 1 tablespoon on top of the salsa.
4. Wet your finger with water and run it around the edge of the tortilla. Place another tortilla on top of it and pinch the edges together.
5. Microwave each quesadilla for 1 minute or place it on a cookie sheet in the oven at 350°F for 10 minutes.
6. Cut quesadillas into triangles with a pizza-cutter and serve with guacamole (recipe follows).

Easy Guacamole

Makes approx. 2 cups
Prep time: 5 minutes

2 large avocados
1 Tablespoon lime juice
¼ teaspoon salt
½ teaspoon minced garlic or ¼ teaspoon garlic powder
½ teaspoon Tabasco jalapeño sauce or similar

1. Cut the avocado in half lengthwise. Remove and discard the pit and scoop the avocado into a medium-sized bowl.
2. Add lime juice, salt, garlic and jalapeño sauce. Mash avocado with the back of a fork until it is well-mixed.

by Bridgett Hurley
Thinkstock photos

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