Why The "Kids' Table" Is the Best Place to Be

I founded The Kids' Table over 8 years ago now. The name for a business that teaches hands-on cooking classes for kids and families came almost effortlessly. You've got the literal interpretation of it, as a place where kids get to cook and eat at tables, with tools, and in an environment tailored to them. And the more whimsical and nostalgic feelings that childhood memories of "the kids' table" invokes for many.

We know that "the kids' table" means different things to different people. And we want to know what it means to YOU! We just launched a Photo Contest so you can show us how "the kids' table" is the best place to be. Maybe it's a memory from your own childhood, or memories you're creating with your kids now. Maybe it's cooking together. Or picking apples. Or setting a beautiful table. Or picnicking in the park. Or sharing a takeout pizza on a busy weeknight. We hope you'll share your "kids' table" with us - because sharing is caring (and there's an amazing prize in store for the winner!).

Red, White & Blueberry

Sous pastry chef, Aleks

Looking for something fun and healthy to make with the kids for the 4th of July? The Kids' Table founder, Elena Marre, made this beautiful flag cake with her son, Aleks. It's yummy and not too sweet - something parents appreciate and kids won't be the wiser about; they won't even notice they're missing out on all that added sugar.

Build-Your-Own Pizza

Pizza is by far the dish we've made the most at Kids' Table over the past 7+ years. We love showing kids that pizza doesn't have to come from a restaurant or the freezer. There are so many benefits to making your own. You know exactly what's in it, you can make it just the way you like it, and it's fun!

Pumpkin Pie Dip

We love cooking with pumpkin this time of year. But sometimes "cooking" isn't an option for us at Kids' Table. For example, when we don't have access to kitchen facilities (at most of our after school programs), and/or enough time to bake regardless (for short projects at outdoor festivals). We decided to explore the idea of a dip styled after a no-bake pumpkin cheesecake.

Carrot Ginger Soup

Every time we make this soup we wonder why we don't make it more often! It's great for both those warmer end-of-summer days and the chilly fall ones to come. If you can get your hands on local carrots, you should, because they are the star of the dish, after all. And should be easy to come by this time of year. 

Strawberry Rhubarb Parfaits

Tis the season of strawberries and rhubarb! Enjoy it while it lasts. You can get strawberries year round. But they won't hold a candle to what you can find at your local farmers' market right now. And rhubarb is one of those rare veggies (yup, technically a vegetable!) that is hard to find outside of its late spring/early summer season.

We use this unstoppable duo to make a compote. Stirring the chopped strawberries in after cooking down the rhubarb preserves a nice freshness and texture. We pair it here with Greek-style yogurt and a tasty whole grain crumble topping. Try full fat yogurt swirled with a touch of honey, or vanilla ice cream for a more decadent treat. Make a double or triple batch of the compote - its uses are endless!

Asparagus Sunflower Pesto

We love pesto because it's fresh, versatile, delicious, and surprisingly easy to make! So easy that kids got to make it with us at Green City Market this past weekend using a really neat manual food processor (coming very soon to our retail store!).

In this spring-y play on traditional pesto, we use asparagus in addition to basil. The raw sunflower seeds stand in really well for pine nuts. And in our market version, we used Brunkow's Little Darling cheese instead of parmesan. We served the pesto as a spread on Potter's Classic Wheat Crackers. It also makes a great pasta sauce, pizza base, or sandwich spread. Enjoy!