Springtime Eats

Originally published in the Spring 2020 issue of SPOKE+BLOSSOM.

Images by Cat Mayer

Cooking for others feels good. It makes me happy and proud when they like my dishes. I look through my family’s cookbooks or library books to find new recipes. After I choose one, I make a shopping list. I have to use math to figure out how much food to buy. Then, my parents take me to the store to choose all the ingredients. I like the self-checkout at the store — it’s fun!

In the springtime, I like to bike and hike with my family. When we get home, we drink fizzy water from our Sodastream. If you don’t have a Sodastream, you can buy Pellegrino or Perrier. We add slices of limes and lemons, mint leaves, frozen fruit or cucumbers. It’s a refreshing and healthy alternative to soda. After we’ve quenched our thirst, we are ready to eat!

This is a favorite warm weather meal that kids of all ages can make. My family loves it!

CORN, AVOCADO AND TOMATO SALAD

MAKES 4-6 SERVINGS

This salad is tasty, colorful and zesty. You can ask a parent or older sibling to help you chop the ingredients if you’re too little to use a knife safely.

SALAD

2 cups cooked or frozen corn, thawed

1 diced avocado

1 pint cherry tomatoes, halved

1/2 cup finely diced red onion

VINAIGRETTE

2 Tbsp olive oil

1 Tbsp fresh lime juice

1/2 tsp lime zest

1/4 cup chopped cilantro

1/4 tsp salt

1/8 tsp freshly ground black pepper

1. Combine the salad ingredients in a large bowl.

2. In a smaller bowl, whisk together the vinaigrette.

3. Stir vinaigrette into the vegetables and serve.

GRILLED AVOCADO & TOMATO TAQUITOS

MAKES 8 TAQUITOS

I like eating Mexican food, because, to eat it, we sit together as a family and choose our own ingredients. My parents help me warm these taquitos on the grill or in a hot pan until the cheese is melted. They are delicious! These are vegetarian, but you can add shredded meat or pinto beans seasoned with cumin if you need more protein.

8 small flour tortillas

2 avocados, cut into thick slices

1 small red onion, sliced thinly

2 tomatoes, preferably different colors, sliced thinly

4 1/2 ounces fresh mozzarella cheese, chopped

2 cloves garlic, minced 1 lime, cut into wedges

2/3 cup coarsely chopped cilantro

Flaked sea salt and coarsely ground black pepper

Hot sauce if desired (we like Dad’s Chipotle Jalapeño Sauce from Pear Blossom Farms)

1. Put your choice of ingredients on the tortillas. Be sure to top with a squeeze of lime juice, salt and pepper and hot sauce.

2. Roll up the tortilla and secure it with toothpicks. Grill for about 3 minutes on low heat, and turn them halfway through grilling time. They are ready when the tortillas are lightly browned and the cheese has melted.

FRUIT & CREAM CHEESE POPSICLES

MAKES 8 POPSICLES

These are a healthy treat made with fruit. Popsicles are one of my favorite things to eat on warm days.

1 cup of frozen cherries, raspberries, strawberries or bananas

1 tsp vanilla extract 4 ounces cream cheese

1 cup milk

2 Tbsp honey or pure maple syrup

1. Combine all ingredients in a food processor or blender.

2. Pour the mixture into an ice pop mold, and freeze for at least six hours.

3. Un-mold and serve.