5 Easy Recipes to Cook with your Kids




Looking for ways to make cooking more fun for the family? We’ve got you covered. Here are some fun and tasty ideas to include the kids in the kitchen.

egg bakes fresh out of the oven, still in the muffin tin with a sprig of thyme on top
egg bakes fresh out of the oven, still in the muffin tin with a sprig of thyme on top

01 Egg Muffins

They’re easy, they’re fun, they last up to a week in the fridge, and they offer breakfast in an instant. Egg “muffins” are essentially what they sound like! With a muffin tin, whisked eggs, and a handful of mix-ins like various veggies, cheese, and breakfast meat, your kids can make these with little to no supervision.

Egg Muffins

Prep

10 min

Cook

2 hours

Total

2 hours 10 min

Print Recipe
Yields 4 servings

INGREDIENTS

  • Cooking spray
  • 8 eggs
  • Chopped veggies like green onion, cooked spinach, mushrooms, bell pepper, and asparagus
  • 1/2 cup crumbled bacon, chopped turkey sausage, or plant-based substitute
  • Salt and pepper
  • 3 tablespoons milk (or water)
  • Paprika and garlic powder

DIRECTIONS

  • Preheat oven to 350 degrees. Lightly grease muffin tin.
  • Crack 8 eggs into a mixing bowl along with milk (or water) and spices. Whisk until combined.
  • Stir in desired cheese and meat.
  • Create an assembly line with all the veggie mix-ins.
  • Carefully spoon egg mixture 1/2 of the way up into each muffin opening. Then have them carefully add some veggies, cheese, and meat.
  • Bake at 350 degrees for 35 minutes, or until cooked through.

 

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a fresh stack of strawberry and chocolate chip pancakes with sliced strawberries on top
a fresh stack of strawberry and chocolate chip pancakes with sliced strawberries on top

02 Strawberry Chocolate Chip Pancakes

Here’s another breakfast treat that’s not only easy for your little ones to prepare, but also one serious treat. Feel free to sub the chocolate chips for cacao nibs or blueberries. The best part is, you should have most of these ingredients in your fridge or pantry right now!

Strawberry Chocolate Chip Pancakes

Prep

10 min

Cook

10 min

Total

20 min

Print Recipe
Yields 4 servings

INGREDIENTS

  • 4 tablespoons unsalted butter, brought to room temp
  • 1 cup milk
  • 1 1/4 cups flour
  • 1 tablespoon sugar
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 eggs
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup fresh strawberries
  • sliced Butter for cooking the pancakes

DIRECTIONS

  • In a large mixing bowl, whisk the eggs till combined. Whisk in the milk and butter. Then, add flour, sugar, baking powder, and salt. Stir until combined. Fold in chocolate chips and strawberries.
  • Bring a large griddle or non-stick pan to medium heat. Add butter and melt. When sizzling, ladle 3 tablespoons of pancake mixture, 1-2 inches apart. When bubbling on top, flip and cook each pancake an additional 30 seconds. Top with maple syrup.

 

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a layered salad with udon noodles, peas, carrots, spinach, and cabbage.
a layered salad with udon noodles, peas, carrots, spinach, and cabbage.

03 Layered Mason Jar Salad

An awesome lunch option, this colorful salad will allow your children to explore their artistic side and eat oh-so nutritiously too. Encourage them to have fun with this lunch “project.” More of a concept than a recipe, you just need a few large mason jars, 6-8 salad ingredients, and either a store bought salad dressing or the simple one listed below, which you can easily prepare with them.

Layered Mason Jar Salad

Prep

15 min

Cook

0 min

Total

15 min

Print Recipe
Yields 4 servings

INGREDIENTS

  • 4 quart sized mason jars
  • 4 cups romaine lettuce, chopped
  • 2 avocados, pitted and chopped
  • 1 cup cherry tomatoes, chopped
  • 1 cup crumbled feta or shredded parmesan
  • 1 cup fresh corn, cooked and chilled
  • 2 cups rotisserie chicken, shredded
  • 1/2 cup salad dressing (recipe below)

DIRECTIONS

  • 1. Create an assembly line with the jars, chopped romaine, and additional ingredients. Show your kids how to appropriately layer each ingredient. Leave 1 inch at the top so you can shake the ingredients before enjoying. Only add dressing before eating. Close the lid, shake vigorously, and eat from the jar or pour into a large bowl.
  • 2.Simple Dijon Vinaigrette
    To a medium mixing bowl, add 1 clove minced garlic, 2 tablespoons freshly squeezed lemon juice, 3 tablespoons Dijon mustard, ½ cup apple cider or red wine vinegar, pinch of salt, and a quick grind of pepper. Whisk and let rest. Whisk in olive oil before serving.

 

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squash with a fresh ragu on top.
squash with a fresh ragu on top.

05 Spaghetti Squash Ragu

Let them get their hands a little “dirty” with this one! Roasting a spaghetti squash is easy and pulling out all its strands can be quite enjoyable for kids! The red sauce is simple and delicious and can easily be mastered by you older children (ages 7 and up) with some supervision and occasional assistance.

Spaghetti Squash Ragu

Prep

10 min

Cook

2 hours

Total

2 hours 10 min

Print Recipe
Yields 4 servings

INGREDIENTS

  • 1 large or 2 medium spaghetti squashes (you want about 8 pounds total)
  • Olive oil
  • Salt and pepper
  • 1 tablespoon butter
  • 1/2 tablespoon olive oil
  • 1/2 yellow onion, finely chopped
  • 1 carrot, peeled and chopped
  • 1 celery stalk, finely chopped
  • 1 lb ground lean turkey, bison, or plant-based substitute
  • 28 oz can of crushed tomatoes
  • 1/4 cup white wine
  • 1 teaspoon dried Italian herbs (basil, oregano, etc.)
  • Salt and pepper

DIRECTIONS

  • 1. Preheat oven to 380 degrees. Cut spaghetti squash lengthwise (this takes some elbow grease and a sharp knife – not intended for the kiddos). Scoop out seeds and any gooey mess from the tops of the squash halves. Place halves on a large cookie sheet or into a 9×13 pan cut side up. Brush with olive oil and sprinkle with salt and pepper. Roast for 45 minutes to an hour. If the top is getting brown, cover with a tent of foil.
  • 2. Meanwhile, make the sauce.
    Add butter and olive oil to a large skillet on medium high heat. When hot, add onion, celery, and carrot. Cook for about 5 minutes, stirring regularly. Add meat and sprinkle with salt. Brown meat, while crumbling it with a cooking spoon. Add tomatoes, wine, herbs, and another sprinkling of salt and pepper. Cook covered on low for about an hour, stirring occasionally.
  • 3. When spaghetti squash is fully cooked, let it cool for about 15 minutes. Then, show your kids how to use a fork (and their hands) to pull out the strands. Set strands aside in a bowl, where they will release any excess moisture.
  • 4. Plate and top with sauce as well as some freshly grated parmesan.

 

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spring rolls on a black plate and a bowl of dipping sauce
spring rolls on a black plate and a bowl of dipping sauce

04 Vietnamese Summer Rolls

Another fun recipe that requires an ingredient assembly line! This healthy lunch or dinner option can be filling, depending on what you choose to stuff the rice paper with. But it also makes a delicious snack too. While rolling the ingredients into the wet rice paper does require some precision and patience, they do not have to be perfect to be delicious.

Vietnamese Summer Rolls

Prep

10 min

Cook

2 hours

Total

2 hours 10 min

Print Recipe
Yields 4 servings

INGREDIENTS

  • 10 spring roll rice paper wrappers
  • 1 large carrot, peeled and julienned
  • 1 cucumber, peeled and julienned
  • 1/2 of a large red pepper, julienned
  • 1 ounce cooked rice noodles
  • 1 avocado, sliced
  • 1 handful fresh cilantro, mint, and basil
  • 5 large green leaf lettuce leaves, torn in half (sub with romaine or iceberg, if needed)
  • 20 medium cooked shrimp, peeled and sliced in half lengthwise or sliced tofu, if you wish.
  • Peanut Sauce (store bought or this recipe here)

DIRECTIONS

  • 1. Prepare the peanut sauce and set aside.
  • 2. Pour warm water into a shallow large bowl or a 9-inch square or round baking pan. One at a time, dip the rice paper wrapper into the warm water for 15-20 seconds (or whatever the package suggests) until it’s soft but still pliable. Remove rice paper from the water and place it flat onto a large ceramic cutting board. Lightly pat the rice paper with a paper towel.
    Create an assembly line with rice paper wraps, a bowl of water, cooked noodles, veggies, herbs, and shrimp.
  • 3. Place a few sticks of carrot, cucumber, and red pepper on top of the bottom 1/3 of the rice paper round. Then, add a small amount of noodles, a slice or two of avocado and some herbs. Lay 1/2 of a lettuce leaf on top and 4 slices of shrimp on top of that. Be careful not to overstuff.
  • 4. Roll everything up tightly by carefully pulling up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go. Treat it like you’re rolling up a burrito.
  • 5. Pair with peanut sauce and enjoy!

 

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