ChopChop Summer 2019

SUMMER 2019

™

Warm weather, blue skies, and packable meals mean ‌

Everything you ever wanted to know about watermelon Sharpen your knife skills Easier oven-fried chicken

QUICK BITES

Romaine leaf with Creamy Vinaigrette (page 14)

Cantaloupe wedge

Whole-wheat toast with nut butter

Frozen blueberries 2

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IN THIS ISSUE

ISSUE 37, SUMMER 2019

26 Kitchen Science What makes raw vegetables crunchy?

36 Scrumptious Word Search 37 Cartoon Corner

By Maxwell Surprenant 38 Solutions Puzzled? We’ve got answers.

RECIPES

8 Blueberry-Banana Smoothie A perfect grab-and-go summer breakfast

DEPARTMENTS

2 Quick Bites Instant Snacking

12 Chicken Bites Think fried chicken—but easier.

And more fun.

4 Learning Guide

14 Creamy Vinaigrette One recipe does double duty.

7 ChopChop Jr. Raspberries and Yogurt

15 Zippy Potato Salad Our version of a picnic classic

18 Amazing Maze 19 Budding Artists

16 Green and White Bean Salad Two beans, two colors, lots of flavor

20 What’s Different?

Can you tell what’s been changed in these two pictures?

26 ChopChop Salad Lots of chopping—so you can work on your knife skills!

22 Knife Skills Your guide to slicing, dicing, chopping, and slivering

31 Double-Melon Salad The fruit gets paired with a surprise ingredient.

32 Frozen Watermelon “Popsicles” Can you guess the one ingredient?

34 Watermelon Juice with Lime The most refreshing drink ever

All recipes by Sally Sampson and Catherine Newman, unless otherwise attributed.

OUR MISSION

ChopChop Family’s vision is to enrich the lives of families by inspiring and teaching them to cook and eat real food together, while having fun and learning essential skills for a full life.

WHAT MATTERS TO US

CONTACT US

Editorial inquiries: 844-343-7580 or write to: 695–697 Belmont Street, Belmont MA 02478 Copyright © 2019 ChopChop Family, a 501 (c)(3) corporation. ISSN 2169-0987.

We believe that cooking and eating together is fundamental to every family’s health and happiness, and that if children learn healthy eating habits when they are young, they will maintain healthy lifestyles into their teenage and adult years. Cooking not only promotes better health, it builds relationships, saves money, and teaches math, science, and cultural and financial literacy, along with other critical life skills. We aim to counteract today’s rampant “kitchen illiteracy” by empowering families and communities with our positive message and common-sense, innovative, and fun solution.

DONATE!

Donate at www.chopchopfamily.org/donate to support our mission to get ChopChop to organizations that serve those most at risk.

37th printing, printed at LSC Communications, May 2019.

Printed in the U.S.A. www. chopchopfamily.org

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THE LEARNING GUIDE TO THIS ISSUE LEARN THE KEY

At the top of each recipe, you’ll find a key code. Here’s how to read it: ❚ ADULT: YES ❚ HANDS-ON TIME: 30 MINUTES

ADULT

“Yes” means you need an adult to help you. “No” means you can do it by yourself. Always get help from your adult when a recipe calls for using a knife, food processor, blender, or stove.

HANDS-ON TIME

This is how long it takes to work on the recipe, including gathering your kitchen gear and preparing the food.

During hands-on time, you can’t do anything other than work on the recipe.

❚ TOTAL TIME: 1 HOUR

❚ MAKES: 6 SERVINGS

TOTAL TIME

This is how long it takes to make the recipe from start to finish, including the time for cooking and baking when you may be able to do something else—like clean up! In recipes that do not involve cooking, this may be the same as

MAKES

This number will usually tell you how many people the recipe serves. But sometimes we’ll tell you how much the recipe makes.

HANDS-ON TIME.

LEARN THE LINGO

Here are some of the cooking terms you might see in our recipes.

If you come across others you don’t know, look them up! (You knew we were going to say that.)

• Cored means with the stem and hard center part removed.

• Diced means cut up into cubes about the size of dice.

• A pinch is the small amount you can pinch between your finger and thumb.

• Pitted or seeded means with the pits or seeds removed.

KITCHEN SKILL

How to juice citrus without a gadget We call for (that’s recipe-speak for “ask you to use”) lots of fresh lemon and lime juice in this issue. If you’ve got a gadget at home—a citrus squeezer or juicer—ask someone to show you how to use it. Otherwise, try this: 1. Put the fruit on a flat surface (like a countertop) and press down on it with the palm of your hand. While you press, roll it back and forth a couple of times. This squishes the inside of the fruit a little bit to help the juice come out.

2. Cut the fruit right through the center (where the equator would be if the fruit were the earth) into two halves.

3. Working with one half at a time, hold the fruit over a bowl or measuring cup and stick a fork into the cut side.

Squeeze the fruit and wiggle the fork back and forth to extract the juice. Squeeze hard to get every last drop!

Then squeeze the other half.

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• Sauté means to cook something gently in a little oil.

• Simmer means to cook at a very gentle boil.

• To taste means taste it to see whether you want to add more of something.

• Toss means to mix together lightly.

KITCHEN SKILL

How to cut up a watermelon

1. Put the watermelon on its side on a cutting board and use a large, sharp knife to carefully slice off about ¾ inch from its top and bottom (which is now the sides).

2. Turn the melon upright, onto one of its cut surfaces. Use the knife to cut the rind off in skinny strips, starting at the top and cutting down to the bottom, following the curve as well as you can. When all the rind is cut off, trim away any green or white that’s left on the melon.

3. Cut the melon in half, top to bottom. If there are seeds, use a large spoon to scrape them out.

4. Lay the melon halves cut-side down and cube them by cutting first in one direction and then the other, in a grid pattern.

5. Eat the melon, or use it in your recipe.

KITCHEN SKILL

How to use a can opener 1. Set the can on a flat, hard surface.

2. Pull apart the two handles of the can opener. Flip the can opener over and look at the two wheels on the bottom of the opener. One is jagged (bumpy on the edges) and one is smooth on the edges. Place the smooth (cutting) wheel against the inside of the little rim at the top of the can and close the two handles.

3. Hold both handles in your left hand and place your right hand on the little wing-like part of the can opener. Slowly twist the wing with your free hand while squeezing the handles closed with your other hand.

This should make the smooth wheel start cutting into the can’s lid and rolling around its edge. Continue to turn the wing until the smooth wheel has gone all the way around the top of the can.

4. Pull apart the handles of the opener.

5. Carefully, carefully lift up the top of the can. You may need to carefully pry it out with a fork. (Remember: the cut edges will be sharp!) www.chopchopfamily.org

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Davis is mashing and mixing.

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RECIPES JUST RIGHT FOR THE LITTLEST COOKS

Raspberries and Yogurt

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HEALTHY START

Blueberry-Banana Smoothie A smoothie is the perfect summertime grab-and-go breakfast: it’s cool and fruity, and you can put it in a jar or thermos when you head out the door. ❚ ADULT: YES ❚ HANDS-ON TIME: 10 MINUTES ❚ TOTAL TIME: 10 MINUTES ❚ MAKES: 2 SERVINGS

KITCHEN GEAR Cutting board Dinner knife Measuring cup Measuring spoons Blender (adult needed) 2 glasses, lidded jars, or thermos INGREDIENTS 1 cup fresh or frozen blueberries ½ cup water, coconut water, or milk ½ cup plain yogurt ½ ripe (or overripe) banana, peeled and sliced (frozen, if possible) ½ teaspoon vanilla extract 2 ice cubes INSTRUCTIONS 1. Put all the ingredients in the blender.

2. Put the top on tightly. Turn on the blender to medium speed and blend until the mixture is smooth, 30–60 seconds.

3. Divide the smoothie equally between the glasses or jars and serve right away. Or fill the thermos just before heading out.

THINK AHEAD To help make any smoothie colder and thicker, it’s great to have slices of frozen banana ready to go. And it’s easy!

1. Peel a ripe banana.

2. Slice it into thin rounds.

3. Put the slices in a resealable plastic bag and put in the freezer.

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OR ELSE No blueberries? No problem! This recipe is great with strawberries, raspberries, or even cut-up peaches.

SAFETY TIP

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Sola blends the smoothie while Andy and Davis listen (or don’t).

BEFORE

YOU START

WASH your hands with soap and water and dry them.

CLEAN the countertop.

GATHER all your kitchen gear and ingredients and put them on the counter.

SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry.

PREPARE your ingredients, which means you may have to do something before you get started with the instructions.

RECIPE MATH If you wanted to double the recipe, how much of each ingredient would you need? How many servings would it make? processor), the stov eo food d r ov n kniv ra en, a s. e d es, ap n nd hot ingredient e l b pliances (

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Whether you’re taking lunch to the park or the beach—or just looking for a fun warm-weather meal to eat in your own backyard or kitchen— we’ve got perfect recipes for packable, easy-traveling favorites.

TK

LIFE’S A PICNIC

Chicken Bites You can make this oven-fried chicken with whole thighs or breasts, but cutting them into smaller pieces produces a crunchier and more tender result. Plus it’s more fun to eat smaller pieces at a picnic. ❚ ADULT: YES ❚ HANDS-ON TIME: 20 MINUTES ❚ TOTAL TIME: 45 MINUTES ❚ MAKES: 4–6 SERVINGS

BEFORE

YOU START

WASH your hands with soap and water and dry them.

CLEAN the countertop.

GATHER all your kitchen gear and ingredients and put them on the counter.

KITCHEN GEAR Cutting board Sharp knife (adult needed) Baking sheet Mixing spoon or whisk 2 dinner plates Large bowl Fork or whisk Pot holders Spatula or tongs

SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry.

PREPARE your ingredients, which means you may have to do something before you get started with the instructions.

INGREDIENTS 2 tablespoons olive or canola oil 3/4 cup unseasoned bread crumbs, panko, or cornmeal (or ½ cup bread crumbs or panko and 1/4 cup cornmeal) 2 teaspoons dried thyme 1 teaspoon kosher salt 1/4 teaspoon cayenne pepper (if you like spicy) 2 large eggs 1 tablespoon Dijon mustard (or whatever kind you have) 6 boneless, skinless chicken thighs or 4 boneless, skinless chicken breasts, trimmed of excess fat (see below), and cut into roughly 2-inch cubes 1 lemon, cut into quarters

HOW TO TRIM THE FAT: If there are pieces of yellow fat on the chicken, use clean kitchen scissors or a knife to cut them off.

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Dip each chicken piece in the flour.

Dip each floured piece in the egg mixture.

Finally, roll each chicken piece in the bread crumbs to coat it.

INSTRUCTIONS 1. Turn the oven on and set the heat to 425 degrees.

2. Pour the oil on the baking sheet and, using your clean hands or a paper towel, spread it around.

3. Put the flour on one of the plates.

4. Put the bread crumbs and/or cornmeal, thyme, salt, and cayenne (if you like spicy) on the other plate. Mix well.

5. Crack the eggs into the bowl and beat them with the fork or whisk until pale yellow. Add the mustard and mix well.

6. One at a time, put the chicken pieces on the plate with the flour and move them around until they are lightly dusted with flour. Shake off any excess.

7. One at a time, add the chicken pieces to the egg mixture and swish them around until they are well coated.

8. Remove the chicken pieces, one at a time, from the egg mixture, letting any extra egg mixture drip off, and dip each one in the bread crumb mixture, rolling and pressing down to coat each side.

9. Shake off any extra coating and put each chicken piece on the baking sheet. Be sure to wash your hands with soap and water after handling raw chicken.

10. Once the oven temperature has reached 425 degrees, carefully put the baking sheet in the oven and bake for 20 minutes.

11. Using the pot holders carefully take the baking sheet out of the oven. Turn the chicken pieces over with the spatula or tongs, then put the baking sheet back in the oven. Bake until golden brown, about 20 minutes more.

12. Serve right away, with a quarter of a lemon on each plate, or set aside to cool. Cover and refrigerate up to overnight.

DID YOU KNOW?

The expression “chew the fat” means to have a chatty conversation with someone.

Historians aren’t sure where the expression comes from, but it could be related to the way that chewing and talking involve similar movements of the mouth. processor), the stov eo food d r ov n kniv en, a s. er a d es, ap n nd hot ingredient pliances (ble www.chopchopfamily.org

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LIFE’S A PICNIC

Creamy Vinaigrette The yogurt in this nearly instant dressing adds a tart flavor and rich creaminess too. It’s such a versatile dressing that we use it on two of our salads in this issue! Any leftover dressing keeps well in a lidded jar in the refrigerator, and is great on most other salads. ❚ ADULT: NO ❚ HANDS-ON TIME: 10 MINUTES ❚ TOTAL TIME: 10 MINUTES ❚ MAKES: 1 CUP

KITCHEN GEAR Measuring cup Jar with lid or small bowl Measuring spoon Fork or whisk

INGREDIENTS 1/2 cup olive oil 1/4 cup white or red wine vinegar or fresh lemon juice (see page 4) 2 tablespoons plain yogurt 1/2 teaspoon kosher salt

INSTRUCTIONS 1. Put all the ingredients in the jar, put the lid on tightly and shake, shake, shake.

OR

Put all the ingredients in the bowl and whisk, whisk, whisk.

2. Taste the dressing on a small piece of lettuce. Does it need more of anything? If so, add it and taste again.

3. Use right away or cover and refrigerate up to 1 week.

WHERE IN THE WORLD? Vinaigrette is a French word that literally means “little vinegar.” It now refers to any oil-and-vinegar type of salad dressing (even if you use lemon juice instead of vinegar).

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SAFETY TIP

Get an adult’s permission and help with all sharp knives,

BEFORE

YOU START

Zippy Potato Salad Some potato salads feature potatoes that are slightly overcooked and almost falling apart, and others have potatoes that hold their shape. We like the hold-theirshape kind for this salad, so we cook the potatoes until they’re perfectly tender—but if you want them to fall apart, just cook them a little longer.

WASH your hands with soap and water and dry them.

CLEAN the countertop.

GATHER all your kitchen gear and ingredients and put them on the counter.

SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry.

PREPARE your ingredients, which means you may have to do something before you get started with the instructions.

Audrey serves Lina and Zayan their potato salad.

❚ ADULT: YES ❚ HANDS-ON TIME: 30 MINUTES ❚ TOTAL TIME: 30 MINUTES ❚ MAKES: 4–6 SERVINGS

KITCHEN GEAR Cutting board Sharp knife (adult needed) Measuring spoons Medium-sized pot Pot holders Colander or strainer Medium-sized bowl Rubber spatula

INGREDIENTS 1½ to 2 pounds small potatoes,* cut in quarters (or larger potatoes, cut in 1-inch chunks) 1 tablespoon red wine or white vinegar 1/3 cup Creamy Vinaigrette (opposite page) 2 tablespoons mustard (any kind is fine) ¼ cup chopped fresh parsley leaves and/or 2 tablespoons chopped fresh dill 4 scallions, greens and whites, thinly sliced 1 celery stalk, thinly sliced ½ teaspoon kosher salt

INSTRUCTIONS 1. Put the potatoes and vinegar in the pot. Fill the pot with cold water until it’s about an inch above the potatoes, put the pot on the stove, and bring to a boil over high heat. Put the colander or strainer in the sink.

2. Cook until the potatoes are tender, 10–15 minutes. Drain the potatoes in the colander or strainer and rinse quickly with cold water. Set them aside to cool a bit while you make the dressing.

3. Put the Creamy Vinaigrette and mustard in the bowl and mix to combine.

4. Add the cooled potatoes, parsley, scallions, celery, and salt to the bowl and stir gently with the spatula. Taste the salad. Does it need more dressing or a pinch of salt? If so, add it and taste again.

5. Serve right away, or cover and refrigerate up to 2 days. ​ *Small boiling potatoes—such as red-skinned, Yukon Gold, or new potatoes—are our first choice for this salad, since you don’t need to peel them, they’re easy to cut up, and they hold their shape when you cook them. But if you have larger Russet (or baking) potatoes—the kind with the rough brown skin—just peel them and cut them into smaller pieces before cooking.

OR ELSE No fresh parsley? No problem! Look for the leaves inside your bunch of celery and chop 2 tablespoons of them. They’ll add a fresh, herby flavor to the salad. appliances (blender and food processor), the stove or oven, and hot ingredients.

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LIFE’S A PICNIC

Green and White Bean Salad Kids Advisory Board member Aleeza describes this salad as a “crunchy, velvety bean salad,” and we agree. With its tender beans and tangy dressing, this is the perfect side dish for your picnic! Or, stir in a drained can of tuna and make it a main dish. ❚ ADULT: YES ❚ HANDS-ON TIME: 30 MINUTES ❚ TOTAL TIME: 30 MINUTES ❚ MAKES: 4 SERVINGS

KITCHEN GEAR Cutting board Sharp knife (adult needed) Can opener Colander or strainer Medium-sized bowl Measuring cup Large spoon

Zayan tries a forkful of salad.

INGREDIENTS 2 cups fresh green beans, stem ends snapped off, cut into 1-inch pieces 1 (15-ounce) can (11/2 cups) cooked white beans, drained and rinsed (see “How to use a can opener” on page 5) 1 cup cherry or grape tomatoes, halved 1 celery stalk, thinly sliced 1/3 cup Creamy Vinaigrette (see page 14) INSTRUCTIONS 1. Put all the ingredients in the bowl and mix gently. Taste a bean. Does the salad need more dressing or a pinch of salt? If so, add it and taste again.

2. Serve right away, or cover and refrigerate up to 1 day.

GET CREATIVE Try adding any or all of the following: • 1/4 cup chopped black olives • 1 teaspoon grated lemon zest • 1/4 cup chopped fresh parsley, cilantro, or basil leaves • 2 scallions, greens and whites, chopped 16

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SAFETY TIP

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DID YOU KNOW?

You might spot different kinds of canned white beans in the supermarket, and you can use any of them in this recipe: • Navy beans are small and oval-shaped with a creamy texture.

• Great Northern beans are medium-size and nutty tasting.

• Cannellini beans are larger and kidney-shaped.

• Lima and baby lima beans are smooth and buttery.

BEFORE

YOU START

WASH your hands with soap and water and dry them.

CLEAN the countertop.

GATHER all your kitchen gear and ingredients and put them on the counter.

SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry.

PREPARE your ingredients, which means you may have to do something before you get started with the instructions.

processor), the stov eo food d r ov n kniv en, a s. er a d es, ap n nd hot ingredient pliances (ble www.chopchopfamily.org

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AMAZING MAZE Can you find your way out?

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By LINA

Budding Artists The kids who helped out with this issue’s photo shoot show off their drawing skills.

By AUDREY

By ANDY

By SOLA

By ZAYAN

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WHAT’S DIFFERENT?

We found 7 changes in the picture on the right.

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How many can you find?

Answers on page 38

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If an adult in your family thinks you’re ready and is willing to supervise you, it might be time to learn to use a sharp knife in a safe and responsible way. And our ChopChop Salad recipe (page 26) is a great excuse to practice all kinds of slicing and dicing!

Safety First • Wear closed-toe shoes (no flip-flops or sandals!).

• Make sure you’re at the right height so that you can see what you’re doing. Stand on a sturdy chair or step stool so that the countertop is at waist level.

• Use a non-slip cutting board (or put a damp dish towel under the one you’re using, to keep it from sliding around).

• Use a sharp knife. It’s actually safer to cut with a sharp knife than a dull one, since you’ll need much less pressure to use it, and it won’t skid off the ingredient you’re trying to cut.

• Keep your eyes on your knife at all times. If you need to look up for any reason, put your knife down first.

• Take your time.

The Basics

1. Hold the knife in the hand you write with, gripping it firmly around the handle.

2. Use your other hand to steady what you’re cutting, keeping your fingers curled under, away from the knife. Pay attention to where the knife is: as it moves forward, your food-holding fingers should move backward.

3. Round or cylindrical fruits and vegetables, such as cabbage, zucchini, carrots, onions, and potatoes, are much easier and safer to cut if you slice them in half first, so that they can rest flat on their cut sides while you slice them, instead of rolling around.

4. Cut soft food, like tomatoes or bread, with a sawing motion (ideally with a serrated knife, which has teeth like a saw). Cut firmer food, such as cucumbers or potatoes, by pressing down on the knife. For fine mincing, as with herbs or garlic, you’ll need to keep the point of the knife on the cutting board and move the blade up and down like a lever.

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Lina practices good knife skills while Heidi looks on.

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Cucumber 1. Peel the cucumber and cut it in half lengthwise.

2. If the inside is seedy, use a teaspoon to scrape out the seeds and throw them away.

3. Put the flat side down on the cutting board and cut the cucumber lengthwise into strips.

4. Cut the strips crosswise into cubes, then repeat with the second half.

Cabbage

1. Cut the cabbage in half through its core.

2. Put the flat side down and cut one of the halves in two, making quarters.

3. Cut one quarter in half again, making eighths. Keep one eighth out, and put the rest of the cabbage in a plastic bag.

Refrigerate for up to one month.

4. Cut the core out and throw it away.

5. Cut across the cabbage to make skinny slivers.

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SAFETY TIP

Get an adult’s permission and help with all sharp knives,

Bell pepper 1. Hold the pepper sideways on the cutting board and slice off the stem end and the very bottom.

2. Hold the pepper on the cutting board, stemmed side up, and cut it in half.

3. Use a small knife or your fingers to trim or pull out the seeds and white ribs from each half.

4. Press each half, skin side down, and flatten it on the cutting board. Cut into strips.

5. Cut the strips crosswise into squares.

OR ELSE If you’re not ready (or allowed) to use a sharp knife yet, you might not be able to make the ChopChop salad—but there are still lots of ways to cut in the kitchen!

• A butter knife lets you safely slice soft vegetables (like zucchini) or cheeses (like Swiss).

• Kitchen scissors—or, really, any clean scissors—are great for snipping leafy greens, cutting green beans or canned tomatoes, trimming fat off of chicken, and even portioning up a quesadilla. appliances (blender and food processor), the stove or oven, and hot ingredients.

• A pizza cutter is a good cutting tool for foods that aren’t too big or too hard, such as quesadillas, bananas, and tofu. (Or, of course, pizza.) www.chopchopfamily.org

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KNIFE SKILLS

ChopChop Salad

BEFORE

YOU START

WASH your hands with soap and water and dry them.

CLEAN the countertop.

This chopped salad is all about the crunch—and it’s a great way to test your knife skills!

Feel free to add shredded cheese, fresh herbs, and any other fresh vegetables you like, such as diced avocado, sliced scallions, and shredded carrots. Kids Advisory Board member Hannah recommends adding sliced almonds and dried cranberries too. ❚ ADULT: YES ❚ HANDS-ON TIME: 45 MINUTES ❚ TOTAL TIME: 45 MINUTES ❚ MAKES: 4 SERVINGS

KITCHEN GEAR Cutting board Sharp knife (adult needed) Medium-sized bowl Measuring cup Measuring spoons Tongs or salad servers

INGREDIENTS 1 small English cucumber (the plastic-wrapped kind), cubed, or 1 regular cucumber, peeled, seeded, and cubed (see page 24) 1 cup cherry or grape tomatoes, halved 1 red bell pepper, cored, seeded, and cubed (see page 25) 1 cup green beans, stem ends snapped off, cut in half 1/8 head red cabbage, thinly sliced (about 1 cup) (see page 24) 2 tablespoons unseasoned rice vinegar ½ teaspoon kosher salt Black pepper to taste

INSTRUCTIONS 1. Put all the ingredients in the bowl and toss well. Taste the salad. Does it need more vinegar, salt, or black pepper? If so, add it and taste again.

2. Serve right away or cover and refrigerate up to 2 hours.

KITCHEN SCIENCE

What makes raw vegetables crunchy?

BY VAYU MAINI REKDAL

While raw vegetables differ substantially in their colors and flavors, many of them share a crisp or crunchy texture.

The crunch is a result of the tiny plant cells that make up the vegetables. Unlike animal cells, which are squishy, plant cells are surrounded by a hard, thick layer called the cell wall. Plant cells are also full of water. This water pushes on the cell walls and makes them firm.

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So why do vegetables get soft when we cook them? On a cellular level, heat breaks down the cell wall and allows the water to escape. Without the water encased in the cell wall, the vegetables turn from rigid to soft, much the way letting the air out of a balloon makes it limp.

Next time you bite into a raw vegetable, remember that you are sensing not only flavors but also tiny cellular structures!

SAFETY TIP

GATHER all your kitchen gear and ingredients and put them on the counter.

SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry.

PREPARE your ingredients, which means you may have to do something before you get started with the instructions.

DID YOU KNOW? Unseasoned rice vinegar is a seasoning made from— you guessed it!—rice. We love it because it’s actually mild enough to use as a dressing on its own, without any oil added. And if you don’t have any rice vinegar, you can use lime juice instead.

ll sharp with a elp h Get and an a dult’s permission

processor), the stov eo food d r ov n kniv ra en, a s. e d es, ap n nd hot ingredient e l b pliances (

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Watermelon is the ideal symbol of summertime: cool, refreshing, and picnic-perfect. Watermelon is always sweet and juicy. But everything else about it can vary! It might be red, pink, or yellow. It might have seeds or be seedless. It might range in size from a “personal” 5-pound melon to a monster melon that weighs 50 pounds or more! And whatever kind you get, you’ll be sure to enjoy it.

7 WAYS TO EAT WATERMELON

1.

2.

3.

4.

5.

Eat a wedge of it plain.

Spritz it with a squeeze of lime juice.

Dust it with chili powder.

Sprinkle it with kosher salt.

Use a melon baller—an old-fashioned gadget that looks like a small two-sided scoop—to turn the watermelon into spheres and eat them with a toothpick.

6. Make a fruit-and-vegetable salad with melon, cucumber, and fresh mint leaves.

7. Freeze it in chunks, cubes, or wedges to make a simple “popsicle”-style snack.

BY THE NUMBERS • Watermelons are 92% water.

• According to the Guinness Book of World Records, the world’s heaviest watermelon was grown in Sevierville, TN in 2013 and weighed 3501/2 pounds.

• There are over 1,200 types of watermelon grown around the world.

• In 2016, the global harvest of watermelons weighed 129,000,000 tons.

DID YOU KNOW? 28

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In his “Oda a la sandía” (“Ode to a watermelon”), the Chilean poet Pablo Neruda described it as “the fruit of the tree of thirst” and “the green whale of summer.”

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Bennett hoists a freshly cut watermelon.

USE YOUR SENSES! With clean hands, pick up a cube of watermelon and squeeze it over a plate. What happens? Does it give you a sense of how watermelon got its name?

WHAT FLAVORS GO WELL WITH WATERMELON?

• • • • •

The cool taste of mint The strong herby-ness of basil The heat of chiles The tartness of lime The salty richness of feta cheese

DID YOU KNOW?

Pickled watermelon rind is a traditional Southern dish in the United States, but it’s also eaten in Serbia, where it’s called slatko od lubenice.

ROASTED SEEDS You can roast watermelon seeds the way you roast pumpkin seeds. Just rinse them and pat them dry, then toss them with a little oil and salt, spread in a single layer on a baking sheet, and roast in a 325-degree oven until crisp, around 20–30 minutes. (They’ll crisp more as they cool.)

TO STORE WATERMELON An uncut watermelon will keep for 2–3 weeks in the refrigerator. (And it will take up a lot of space!)

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SAFETY TIP

ll sharp with a elp h Get and an a dult’s permission

EVERYTHING WATERMELON

Double-Melon Salad

BEFORE

YOU START

WASH your hands with soap and water and dry them.

Feta cheese on fruit? Try it. There’s something surprisingly delicious about the combination of salty cheese and sweet, juicy melon. Kids Advisory Board member Liana said the “feta cheese gave the fruit a super unique and flavorful taste, which I was surprised that I liked!” ❚ ADULT: YES ❚ HANDS-ON TIME: 30 MINUTES ❚ TOTAL TIME: 30 MINUTES ❚ MAKES: 4 SERVINGS

KITCHEN GEAR Cutting board Sharp knife (adult needed) Medium-sized bowl Measuring cup Measuring spoons

Lina lets Audrey do it by herself.

CLEAN the countertop.

GATHER all your kitchen gear and ingredients and put them on the counter.

SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry.

PREPARE your ingredients, which means you may have to do something before you get started with the instructions.

INGREDIENTS 2 heaping cups cubed watermelon 2 heaping cups cubed cantaloupe 1 cup cubed or crumbled feta cheese 2 tablespoons chopped fresh mint or basil leaves 1 tablespoon fresh lime or lemon juice (see page 4) 1 tablespoon olive oil Pinch kosher salt Pinch black pepper INSTRUCTIONS 1. Put all the ingredients in the bowl and toss gently.

2. Serve right away, or cover and refrigerate up to overnight (if you want to serve it later, keep the feta out and add it just before serving).

EDIBLE VOCABULARY

HA HA!

When you see the term “heaping” in a recipe, it refers to a measurement that’s more generous than exact. In this case, it’s enough melon cubes to extend up past the edge of the measuring cup.

What did the honeydew say to the cantaloupe?

processor), the stov eo food d r ov n kniv ra en, a s. e d es, ap n nd hot ingredient e l b pliances (

You’re one in a melon.

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EVERYTHING WATERMELON

Frozen Watermelon 'Popsicles'

Okay, these aren’t really popsicles. They’re watermelon wedges frozen on sticks.

But isn’t this a nice, cold way to eat your fruit? Leave the rind on, if you want the slices to look classic—or cut it off, if you want to make it easier to put the sticks in. ❚ ADULT: YES ❚ HANDS-ON TIME: 15 MINUTES ❚ TOTAL TIME: 3 HOURS 15 MINUTES ❚ MAKES: 8 OR MORE POPS

KITCHEN GEAR Cutting board Sharp knife (adult needed) Popsicle sticks Baking sheet INGREDIENTS ¼ small seedless watermelon INSTRUCTIONS 1. Cut across the watermelon to make wedges about 1-inch thick.

2. Carefully cut a slit into the rind of each wedge and put a popsicle stick into each slit.

3. Arrange the wedges on the baking sheet so they’re not touching.

4. Freeze until firm, at least 3 hours.

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SAFETY TIP

Get an adult’s permission and help with all sharp knives,

BEFORE

YOU START

WASH your hands with soap and water and dry them.

CLEAN the countertop.

GATHER all your kitchen gear and ingredients and put them on the counter.

SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry.

PREPARE your ingredients, which means you may have to do something before you get started with the instructions.

Alexis takes a cool bite!

Let the pops soften at room temperature for 10 minutes before serving.

appliances (blender and food processor), the stove or oven, and hot ingredients.

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QUENCH

Watermelon Juice with Lime Because there’s so much water in watermelon, you can blend it up to make a perfectly quenching drink! We love the way a pinch of salt and a squeeze of lime balances out the sweetness of the fruit. ❚ ADULT: YES ❚ HANDS-ON TIME: 15 MINUTES ❚ TOTAL TIME: 15 MINUTES ❚ MAKES: 4 SERVINGS

KITCHEN GEAR Cutting board Sharp knife (adult needed) Measuring cup Blender (adult needed) 4 glasses

BEFORE

YOU START

WASH your hands with soap and water and dry them.

CLEAN the countertop.

GATHER all your kitchen gear and ingredients and put them on the counter.

SCRUB all the fruits and vegetables and lay them out on a clean dish towel to dry.

PREPARE your ingredients, which means you may have to do something before you get started with the instructions.

INGREDIENTS 6 cups cubed watermelon (see page 5) Pinch kosher salt Ice cubes 1 lime, scrubbed and cut into quarters INSTRUCTIONS 1. Put the watermelon cubes and salt in the blender and blend until smooth.

2. Fill the glasses with ice, and divide the mixture between the 4 glasses.

3. Squeeze a lime quarter into each glass before dropping it in for garnish.

Serve right away.

GET CREATIVE Instead of cutting the lime into quarters and using it as a garnish, use a grater or zester to scrape its peel into the blender, then cut it in half and squeeze in the juice. It will be much limier this way!

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SAFETY TIP

ll sharp with a elp h Get and an a dult’s permission

processor), the stov eo food d r ov n kniv ra en, a s. e d es, ap n nd hot ingredient e l b pliances (

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SCRUMPTIOUS WORD SEARCH

N H C Z Z M P F D Z K M E R Z E G I O

L U B A S I L P H G C E L E R Y P C O

WORDS HIDDEN ABOVE

E L U O N K R U I P A R S L E Y E U W

T E L V R B Y S L X D Y K B T W P C D

BANANA BASIL BEANS BLUEBERRIES

Solution on page 38 36

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T M O I A W A T E R M E L O N P P U E

U O R N S I C L L G R U M T B S E M Z

C N A Q P E I O Z F E A H Z T C R B D

CABBAGE CELERY CITRUS CUCUMBER

E N M T B M F N P B T O D D O A Z E V

A F F G E B P O E O N P Y E C L C R E

T V W B R P V R E E T E L Y I L K P F

HONEYDEW LEMON LETTUCE LIME

U C W E R K R S Y K A A I O T I I Z M

P T O A I I A D L K K J T X R O S M O

MINT PARSLEY PEPPER POTATO

E J L N E X E J C T C W B O U N N V E

H T Q S S W Z C A B B A G E S I M J E

M Y D F P I X Y V D M I N T L M L N C

RASPBERRIES SCALLION TOMATOES WATERMELON

CARTOON CORNER BY MAXWELL SURPRENANT

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SOLUTIONS

FROM PAGE 20

Numbers show changes in the picture.

Changed items are listed below.

1.

2.

3.

4.

5.

6.

7.

Tomato sliced Celery stalk flipped over Cabbage shredded Melon cubed Pepper color changed Cucumber cut in half Half of cucumber cut into slices

FROM PAGE 36 N L E T T U H U L E M O C B U L O R Z A O V I N Z S N R A S M I K B W I P L R Y A C F P U S T L D H I L E L Z G P X R G K C A D M R M E R Y E U E L S K L M R E L B O T Z R E T N B E Y Y W P S G P E P P E I C U C U M O O W D E Z

C N A Q P E I O Z F E A H Z T C R B D

E N M T B M F N P B T O D D O A Z E V

A F F G E B P O E O N P Y E C L C R E

T V W B R P V R E E T E L Y I L K P F

U C W E R K R S Y K A A I O T I I Z M

P T O A I I A D L K K J T X R O S M O

E J L N E X E J C T C W B O U N N V E

H T Q S S W Z C A B B A G E S I M J E

M Y D F P I X Y V D M I N T L M L N C

ABOUT CHOPCHOP SALLY SAMPSON CONNIE ASKIN CATHERINE NEWMAN VIC DEROBERTIS CARL TREMBLAY CATRINE KELTY GINA HAHN ZANEFA WALSH EVILEE EBB HEIDI BROADLEY HANA NOBEL STEPHANIE HURWITZ ALLIE CRAFTON JEFF FREEMAN COLIN THOMPSON

Founder/President Interim Executive Director Editor Creative Director Photographer Food Stylist Copy Editor Marketing Director Business Development Publishing Director Special Projects Assistant to Founder Test Kitchen Manager Grants Director Intern

BOARD OF DIRECTORS Shikha Anand, MD Lexington, MA

Helen Veit Historian, Michigan State University, East Lansing, MI

Heather Grimmett Independent Advisor, Wayland, MA

Shale Wong, MD, MSPH University of Colorado School of Medicine, Aurora, CO

Sally Sampson ChopChop Family, Belmont, MA Andrew Steinberg President, CEO and Chairman, Modern Publishing, New York, NY ADVISORY BOARD Urit Chaimovitz Interior Designer, Boston, MA David Cutler, PhD Kennedy School of Government, Cambridge, MA Mollie Katzen Cookbook author, Berkeley, CA

Contributors: ADAM RIED, VAYU MAINI REKDAL, MAXWELL SURPRENANT

Vivien Morris, MS, RD, MPH Chairperson, Mattapan Food and Fitness Coalition, Mattapan, MA

TECHNICAL REVIEW AND ENDORSEMENT PROVIDED BY

Natalie Digath Muth, MD, MPH Pediatrician, Children’s Primary Care Medical Group, San Diego, CA

The American Academy of Pediatrics does not endorse specific products or brands that may be included in this magazine.

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NUTRITION ADVISORY BOARD David Ludwig, MD, MPH Boston Children’s Hospital, Boston, MA Walter Willett, MD, MPH Harvard School of Public Health, Boston, MA KIDS ADVISORY BOARD Sienna Bernardi, PA Jonathan Borenstein, MA Danielle Chinnis, NC Tate Elliott, PA Hailey Fullenkamp, KY Liana Joy, MA Thomas Matthews, NY Tori McWilliams, NY Natalie Portillo, RI Aleeza Riaz, MA Quintyn Scott, MA Hannah Stein, VT Clare Thompson, MA

MAJOR SPONSORS, PARTNERS, AND FRIENDS

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We’ve changed our name from ChopChop Kids to ChopChop Family.

This change embodies our growing family—our family of readers, publications, staff, partners, and sponsors. We are excited to provide more inclusive educational resources for all members of the family: toddlers, teens, millennials, parents/caregivers, aunts and uncles, as well as grandparents.

Three publications, a cooking app, a variety of cooking classes, and other initiatives help us work toward our mission to inspire and teach families to cook and eat real food together.

ChopChop

For families with kids aged 2–12 years old

Seasoned

For seniors who want to cook easy, healthy, delicious food

Sprout

For WIC recipients with children under five years old

For more information, or to find out how you can help, visit chopchopfamily.org or contact us at info@chopchopfamily.org • 617-924-3993