Fun Recipe to Prepare with Kids !

Cherry Tomatoes Stuffed with Herbed Goat Cheese For a kid-friendly appetizer, fill bite-size cherry tomatoes, round or pear-shaped, with a savory mixture of goat cheese flavored with basil. Minced tarragon or chervil can be used in place of the basil. 24 cherry tomatoes, a mixture of red and yellow 1/4 pound fresh goat cheese (ch vre) 1/4 cup minced fresh basil 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper Cut the top off each cherry tomato. Using a small spoon, scoop out the pulp to make a hollow yet sturdy shell. Drain off any juice that accumulates in the shells. In a bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended. Using the small spoon, fill each tomato with about 1 teaspoon of the cheese mixture. Arrange the filled tomatoes on a platter to serve.

Healthy Redlands Summer Camp Cooking Class with Chef Lee and Boys & Girls Club Kids

Farm Camp Cooking Class @ Highland Springs Resort: Vegetable Pizzas with Chef Lee

Chef Lee during Farm-to-Table Cooking Class

Great as a dip or as a pizza topping ...

Pistachio Mixed Herb Pesto Ingredients 1/2 to 1 clove garlic, peeled 2 cups packed flat-leaf parsley 2 tablespoons fresh lemon thyme leaves 2 tablespoons fresh tarragon leaves 1 tablespoon fresh sage leaves 1 tablespoon fresh oregano leaves 1/2 cup grated Parmesan 3/4 cup roasted pistachios Salt and pepper 2/3 cup olive oil Directions Into a blender with the motor running, add the garlic and pulse until finely chopped. Add all of the herbs, cheese, pistachios, salt, and pepper to the blender, and blend until finely chopped. With the blender running, add the olive oil in a steady stream until the mixture becomes creamy and emulsified. Serve over pasta or use as topping for bruschetta.

Keep Cool in the Heat with this Flavorful, Seasonal Dish

Sugar Snap Peas with Mint We're entering the hot season, but we're also entering the season for wonderful farmers' market peas. This recipe makes a great side for any summertime meal. Serve in chilled bowls to keep guests comfortable in the heat. INGREDIENTS 2 teaspoons olive oil 3/4 to 1 pound of sugar snap peas, trimmed 3 green onions, chopped 1 clove garlic, chopped Salt and fresh ground pepper, to taste 1 tablespoon fresh mint, finely shredded or chiffinaud DIRECTIONS Heat oil in large skillet over medium heat. Add the sugar snap peas, green onion and garlic. Season with salt and pepper to taste. Stir fry for four minutes, then remove from heat and stir in mint leaves. To serve cold, allow to come to room temperature, then store in refrigerator for at least one hour or overnight. Serve chilled on bed of farmers' market red leaf butter lettuce or similar large leaf green.