Courtesy of Jenn and Philip Kendzior, owners of Restaurant Pan & Fork, CARBONDALE
I am married to a very talented chef. Lucky me! So it may come as a surprise that after some discussion about recipes to share with Mountain Parent, we still landed on Mac & Cheese and chopped salad. Really?! This mac and cheese recipe is that good. And somehow chopping a salad up makes it taste that much better. Preparing a chopped salad is a great way to introduce many different kinds of veggies, and we’ve found the smaller they are chopped the more willing kids are to trying them. For older kids, preparing the salad is a great project for learning knife skills and being involved in mealtime prep. – Jenn
MAC & CHEESE
4 ounces macaroni
(or gluten-free alternative of choice) (cook to box instructions)
1 cup heavy cream
1 cup grated cheddar cheese
1/2 cup mascarpone cheese
salt and pepper
Bring cream to a boil. Add cheeses.
Stir to blend. Add macaroni. Stir to blend. Season with salt and pepper and serve.
with homemade croutons & garlic yeast vinaigrette
Salad Directions Chop up one pound of your favorite hard vegetables (radish, broccoli stem, cauliflower, celery, cucumber, sweet peppers, canned garbanzo beans, red or green cabbage, carrots with one head of romaine lettuce heart. The more you chop it, (the smaller the pieces) the better it gets. Dress and season with salt and pepper. Garnish with feta cheese, avocado, and homemade croutons.
Slice French Baguette 1/4 inch thick. Lay on sheet pan, drizzle with extra virgin olive oil, sprinkle with salt and pepper, bake at 375 for 9-12 minutes until crunchy.
Garlic Yeast Vinaigrette
1/2 cup apple cider vinegar
1/4 cup tamari
1-1/2 cups extra virgin olive oil
1/4 cup nutritional yeast
1 garlic clove
Combine all ingredients except olive oil. Use blender to emulsify oil slowly. Season salt and pepper.