Think kids aren’t into eating stuff that’s good for them? Think again!
Whole Foods Market® and Whole Kids Foundation opens in a new tab® know that with a little encouragement kids are totally capable of not only eating well, but cooking well too. So in March our stores in Coral Springs, Plantation and Fort Lauderdale, Florida teamed up to put that notion to the test. They presented area kids and their parents with the Whole Kids Foundation™ Healthy Entrée Challenge: cook up a healthy entrée using ingredients found at Whole Foods Market.
Not only were they wowed by how many parent/kid teams took them up on the challenge but they were super-impressed with the recipes. The team members in our stores weren’t the only folks impressed, so were the celebrity judges.
And these guys know their stuff! Each store picked one kid/parent cooking team to go on to the finals at the Art Institute’s Culinary School.
The three finalists were judged by Paula DaSilva, Executive Chef of 1500° at the Eden Roc Miami Beach; Malka Espinel, Pastry Consultant at The Forge Restaurant and Pastry Instructor at The Art Institute of Fort Lauderdale; and Marcella Guzman, Chef Instructor at the International Culinary School at The Art Institute of Fort Lauderdale. Drum roll, please.
And the winners are:
1st Place: Luca’s Finger Lickin’ Fish Tacos
Team Coral Springs: Luca and his mother Stephanie
2nd Place: Adzuki Pasta
Team Fort Lauderdale - Ani and her mother Maria
3rd Place: Great Grand Dad’s Secret “Prohibition” Chili
Team Plantation: Julia and her grandfather Robert
3 tilapia filets
Key lime oil or olive oil
1 garlic clove
1 bunch of cilantro
1 package whole wheat tortillas
1 bunch kale
1 garlic clove
Cut pineapple (optional)
1 pre-cut cabbage mix
Preparation for Fish Tacos:
Preheat oven to 350°F. Lightly coat glass pan with oil for fish. Coat the fish in key lime oil, garlic (pressed clove) and cilantro. Place in glass pan, squeeze on lime and shake Borsari seasoning. Bake the fish in the oven for approximately 15 minutes, or until it is non-translucent and flakey.
Toppings: Dice onion and tomato, mash avocados, slice mangoes, dice pineapple, and rough cut cabbage mix.
Prep kale: Cut out leaf backbone, rough cut kale. Place kale in bowl. Mash avocado in with kale, pressed garlic clove; add one shake of Borsari seasoning. Squeeze in lemon and mix by hand.
Plating: Once fish is cooked, warm tortillas in oven. Place fish on warm tortilla and top with a bit of the tomatoes, onions, avocado, cabbage and mango.
Side of kale salad: Garnish with dollop of avocado, tomato and mango
Do you cook with your kids? What’s the winning dish in your home?