Recipe suggestions: see our basic recipe below and go to our Facebook page for more recipe suggestions: https://www.facebook.com/SlowFoodPittsburgh.
All recipes are vegetarian: we want to encourage youth to eat more vegetables; you can easily add meat/protein to any of the recipes.
Document your work: post stories, photos on “Teach a Kid to Cook” Facebook page. “Like” Slow Food on Facebook and you will get regular guidelines updates and recipes to teach.
As more Slow Food Pittsburgh members get involved in this project, we hope to develop more guidelines for other age groups. Here are some age groups and topic areas to consider teaching:
- Ages 3-5 —Introduce vegetables: colors, shapes, texture and tastes
- Ages 5 -7 –Teach safety skills and no knife recipes, introduce nutrition plate
- Ages 8- 13 – Teach knife skills, stove, baking, cooking methods: sautéing, fry, blending, basic recipes
- Ages 14 and up- more involved recipes, meal planning, nutrition, teach local sourcing, meal budgeting
Please note that the basic guidelines presented about how to cut, cook and eat vegetables can be taught at all levels from age 8 up—even if you are working with older kids and focusing on meal planning, for example, this basic class of chopping vegetables can be taught each time as a way to make a basic meal using natural cooking methods. Depending on the season and the vegetables gathered, each time you teach this class, there are exciting ways to think about serving the vegetables and you are guaranteed a healthy, whole and delicious meal.
Have fun with this and go out and… cook it forward! The next generation needs your wisdom and instruction around good, clean and fair food.
“Teach a Kid to Cook” Basic Recipe
Pasta with Fresh Vegetables
Olive Oil (or a mixture of olive oil and canola oil)
Garlic Cloves- smashed and chopped
Fresh cut up vegetables like: peppers (red, green or yellow) mushrooms, potatoes, broccoli, cauliflower, zucchini etc. (be creative! Use a mixture of colors)
Chopped herbs like parsley or basil
Cooked pasta of your choice—Spaghetti, Cappellini or Penne
Grated Parmesan cheese (not the kind in a green can!)
- In a large skillet pan, heat oil and garlic together until garlic begins to sizzle. Do not wait until garlic turns brown as then it becomes bitter—If it browns/burns-take the garlic out of the oil.
- Add fresh chopped vegetables cook for about 5 -10 minutes on medium heat depending on how tender or crisp you like your vegetables to be cooked.
- Pour above mixture on cooked pasta; add fresh chopped parsley or basil and mix pasta and vegetables together. Add fresh grated Parmesan cheese on top before serving.
- Sit and eat with family and friends around a table. Remember to chew each bite 10 times. Enjoy!