The book is full of tantalizing recipes (and gorgeous photos) for the whole family from the chefs Aaron interviewed (who are also parents), including Cauliflower and Parmesan Macaroni, Shaking Beef, Curried Chickpea Salad, Honey Ginger Ice Cream, and Warm Roasted Nectarines.
Just as valuable for parents of young children are tips from the chefs and from Aaron on feeding babies, toddlers, and preschoolers. Here are a few of the many words of wisdom from the book for parents of toddlers:
- Share your food
- Toddlers like to be helpful and involved
- Make food fun
- Play smelling games
- Eat at ethnic restaurants
- Try to avoid being a short-order cook
The book encourages parents, from chefs to new cooks, to include children in gathering, preparing, and eating meals as a family. “While many parents slip into a routine of feeding toddlers separate meals of bland foods like pasta with butter, chefs bring their children to the table with them, introducing them early on to foods with the complex textures and flavors that they themselves enjoy, “ according to Aaron.
Your family will enjoy the flavor, texture, and colors of this 5-ingredient pasta. Chef Jimmy Schmidt, father of three boys, three-time James Beard Award winner, and owner of the Rattlesnake Club restaurants in Denver and Detroit, created the recipe.
To be eligible to win a copy of the book, please leave a comment below sharing your best advice for (or questions about) feeding babies and toddlers. Please leave your comment by midnight on November 21st. We will select a winner on Tuesday, November 22nd.
Recipe: Sweet Red Pepper Linguine
Your family will enjoy the flavor, texture, and colors of this 5-ingredient pasta.
- 1 ½ Tbsp. sea salt
- 3/4 lb. linguine (whole wheat or high fiber preferred)
- 3 red bell peppers, cored and cut into fine julienne to mimic the size of the noodles
- 4 Tbsp. unsalted butter, melted
- ½ cup grated Parmesan cheese, divided
- Bring a large pot of water to a boil. Add 1 ½ Tbsp. salt. When the water returns to a boil, add the pasta and cook until just tender.
- Add the red peppers to the cooking pasta for 1 minute to warm and slightly soften. Scoop out a cup of pasta water and set aside. Drain the pasta and peppers into a colander and transfer to a large bowl. Add the melted butter and half the Parmesan, tossing to coat well. Adjust the seasoning with salt as necessary and add some of the pasta water if the pasta is dry.
- To serve, twist the noodles into a mound in the center of each plate. Sprinkle the rest of the cheese on top at the table.