They are soft, sweet, and lightly spiced, with a tantalizing hint of apple. And a touch of whole wheat flour makes them a slightly hardier option to start your day. They freeze well (minus the topping) for a few months, making them perfect for a quick breakfast or snack.

This post may contain affiliate links. If you shop from one of our links, we may earn a commission.

BABY STEPS:
The hardest part about this Baked Apple Cinnamon Doughnut recipe is getting your kid to wait for them to be finished. So keep them busy helping you! They will learn a valuable life skill, and you’ll have to answer fewer questions. Win win.
● Have them mix together the dry ingredients (and wet!). Just remind them to go slow–my kid always manages to spill a fair bit.
● Let them help you pipe the batter into the pans. It’s good practice in patience (for both of you, ha) and an exercise in dexterity.
● Once you’ve ensured the doughnuts are cool enough to handle, let your kiddo dip them in the butter and cinnamon-sugar mixture.

INGREDIENTS

• 1½ cups all-purpose flour
• ½ cup whole wheat flour
• 1¼ cups sugar
• 2 tsp. baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp kosher salt
• 1 large egg
• 1 cup whole or plant-based milk (I used homemade oat milk for ours)
• 1/4 cup applesauce (plain or cinnamon-flavored)
• 2 tbsp unsalted butter, melted
• 2 tsp vanilla extract

Cinnamon-Sugar Topping

• 8 tbsp unsalted butter, melted
• ½ cup sugar
• ½ tsp ground cinnamon
  
  SUGGESTED EQUIPMENT:
• Measuring cups
• Oven mitts
• Doughnut pans
• Mixing bowls

INSTRUCTIONS

1. Preheat your oven to 350℉ and spray two doughnut pans with non-stick spray (for a total of 12 doughnuts).
   
2. In a large bowl whisk together the flours, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, applesauce, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
   
3. Spoon or pipe the batter into the baking pans (I used a gallon Ziplock bag and snipped the corner), filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
   
4. For the topping, melt the 8 tablespoons of butter in a medium microwave-safe bowl. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar.

Baked Apple Cinnamon Doughnuts

With a subtle flavor of apples and cinnamon x2 (in the batter and in the cinnamon-sugar topping), these donuts are the epitome of autumnal vibes.

• 1½ cups all-purpose flour
• ½ cup whole wheat flour
• 1¼ cups sugar
• 2 tsp. baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp kosher salt
• 1 large egg
• 1 cup whole or plant-based milk ((I used homemade oat milk for ours))
• 1/4 cup applesauce ((plain or cinnamon-flavored))
• 2 tbsp unsalted butter, melted
• 2 tsp vanilla extract

Cinnamon-Sugar Topping

• 8 tbsp unsalted butter, melted
• ½ cup sugar
• ½ tsp ground cinnamon

1. Preheat your oven to 350℉ and spray two doughnut pans with non-stick spray (for a total of 12 doughnuts).

2. In a large bowl whisk together the flours, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, applesauce, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.

3. Spoon or pipe the batter into the baking pans (I used a gallon Ziplock bag and snipped the corner), filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

4. For the topping, melt the 8 tablespoons of butter in a medium microwave-safe bowl. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar.

Breakfast, Dessert, Snack

Apple Cinnamon Donuts, Baked Donuts, Fall Breakfasts, Fall Donuts, Fall recipes

SERVE WITH: A homemade smoothie / Fresh fruit / Coffee or apple cider

Did you make this recipe? Let me know how it turned out for you below! If you liked it, please take a picture and share it on Instagram with the tag #afamilythateatstogether

This post may contain affiliate links. If you shop from one of our links, we may earn a commission.

A few years ago . . .

My husband Doug makes KILLER roast potatoes and pairs them with perfectly seasoned grilled chicken, and last night as we settled in for the night, we decided that would be dinner tonight. Does anyone else decide on dinner the night before? I’m not ashamed to say I thought about it all day today. It’s that good. I volunteered to make a salad and went in search of a fresh, summery salad recipe to complement savory potatoes and slightly spicy chicken. And I had just so happened upon a delicious-looking watermelon the other day at a local fruit and vegetable market. Plus, I found the best feta ever and had some left (after nibbling on a bit). I love living in a Greek neighborhood.

So this recipe from Ina Garten* is incredibly easy and perfect for a summer day. If I wanted something nice and light for dinner, I could see myself eating just this. Or it would be perfect for a picnic. It’s so fresh, and the flavors are so crisp. I’m not a huge fan of watermelon, but I will make this again. The combination of citrus, sweet watermelon, slightly spicy shallots, bright mint, and salty feta is heavenly.

INGREDIENTS

• 1/4 cup freshly squeezed orange juice (I used one whole, juicy orange)
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup minced shallots (1 large)
• 1 tablespoon honey
• 1/2 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 cups baby arugula, washed and spun dry
• 1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
• 12 ounces good feta cheese, 1/2-inch diced
• 1 cup (4 ounces) whole fresh mint leaves, julienned (I attempted this, but in the end, you won’t really notice it. You just don’t want a huge piece of mint)

INSTRUCTIONS

1. Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
2. Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

You can view the recipe on Food Network’s website here.

Try it for yourself, and let me know what you think!

Arugula, Watermelon, and Feta Salad from Ina Garten

This recipe from Ina Garten is incredibly easy and perfect for a summer picnic or a light dinner. It's so fresh, and the flavors are so crisp. The combination of citrus, sweet watermelon, slightly spicy shallots, bright mint, and salty feta is heavenly.

• 1/4 cup freshly squeezed orange juice (I used one whole, juicy orange)
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup minced shallots (1 large)
• 1 tablespoon honey
• 1/2 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 cups baby arugula (washed and spun dry)
• 1/8 th seedless watermelon (rind removed, and cut in 1-inch cubes)
• 12 ounces good feta cheese (1/2-inch diced)
• 1 cup 4 ounces whole fresh mint leaves, julienned ((I attempted this, but in the end, you won't really notice it. You just don't want a huge piece of mint))

1. Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
2. Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

3. You can view the recipe on Food Network's website here.

Salad

Salads, Sides, Vegetarian Sides

Did you make this recipe? Let me know how it turned out for you below! If you liked it, please take a picture and share it on Instagram with the tag #afamilythateatstogether

*Recipe copyright 2009, Ina Garten.

This post may contain affiliate links. If you shop from one of our links, we may earn a commission.

BABY STEPS:
No matter how hard you try, you’re going to get messy making these vegetarian stuffed shells, so you might as well let your kiddo help you! I swear, half of the flavor is in the mess . . .
● Using their kid-safe knives, let them do the chopping for you! Chopping spinach is a good exercise in patience and precision. And the good news is that their cuts don’t need to be exact.
● Let them mix together the filling. Just be mindful that they don’t lick their fingers once the egg is added.
● Filling the shells is great practice and exercise for their tiny fingers, and if a mess is already going to happen, someone might as well enjoy it!

Remember to provide appropriate supervision and guidance while involving your child in the cooking process to ensure their safety and to make it an enjoyable and educational experience for both of you.

INGREDIENTS

• 6 oz jumbo shells (approximately 16-20 large, half a box)
• Extra virgin olive oil
• 5 cups Chunky Vegetable Marinara Sauce (linked here, or your favorite store-bought brand)
• 2½ oz baby spinach, chopped (2-3 cups)
• 15 oz ricotta
• 8 oz mozzarella, shredded
• ¾ cup parmesan, shredded
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt, plus more to taste
• ¼ tsp freshly ground black pepper
• 2 tbsp fresh basil, chopped
  
  SUGGESTED EQUIPMENT:
• Measuring cups
• Oven mitts
• Child-safe knives
• Cut-resistant gloves for kids

INSTRUCTIONS

1. If you are making your own marinara sauce, follow the instructions here and once the sauce is simmering, proceed with the following . . .
   
2. Preheat your oven to 375℉, grease a 9×13 baking dish, and bring a large pot of salted water to boil.
   
3. While the oven is preheating and your water is coming to temperature, begin mixing your filling.
   
4. In a medium bowl, mix together the spinach, ricotta, mozzarella (reserve ½ a cup for later), parmesan (reserve ¼ a cup for later), egg, garlic, oregano, salt, pepper, and basil.
   
5. When the water begins to boil, cook your pasta to al dente, according to the package directions (typically 9-11 minutes). It will cook a little more in the oven. Drain the pasta and rinse it with cold water. Add a small drizzle of olive oil to prevent it from sticking together.
   
6. In the bottom of the baking dish, spread half the marinara sauce (approximately 2-2½ cups).
   
7. Fill each pasta shell with approximately 2 tablespoons of the ricotta and spinach mixture and place it, seam up, in the sauce.
   
8. Once you have finished filling the shells, spoon the remaining marinara over them. Sprinkle the remaining mozzarella and parmesan over the shells.
   
9. Bake in the oven for 20-25 minutes, or until the sauce is bubbling.
   
10. Let it cool for a few minutes and then serve with an additional sprinkle of parmesan.

Ricotta and Spinach Stuffed Shells

Stuffed with a creamy ricotta and spinach filling, these vegetarian stuffed pasta shells are every bit as satisfying and scrumptious as their meat-laden counterparts.

• 6 oz jumbo shells ((approximately 16-20 large, half a box))
• extra virgin olive oil
• 5 cups Chunky Vegetable Marinara Sauce ((linked here, or your favorite store-bought brand))
• 2½ oz baby spinach, chopped ((2-3 cups))
• 15 oz ricotta
• 8 oz mozzarella, shredded
• ¾ cup parmesan, shredded
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt, plus more to taste
• ¼ tsp freshly ground black pepper
• 2 tbsp fresh basil, chopped

1. If you are making your own marinara sauce, follow the instructions here and once the sauce is simmering, proceed with the following . . .

2. Preheat your oven to 375℉, grease a 9×13 baking dish, and bring a large pot of salted water to boil.

3. While the oven is preheating and your water is coming to temperature, begin mixing your filling.

4. In a medium bowl, mix together the spinach, ricotta, mozzarella (reserve ½ a cup for later), parmesan (reserve ¼ a cup for later), egg, garlic, oregano, salt, pepper, and basil.

5. When the water begins to boil, cook your pasta to al dente, according to the package directions. It will cook a little more in the oven. Drain the pasta and rinse it with cold water. Add a small drizzle of olive oil to prevent it from sticking together.

6. In the bottom of the baking dish, spread half the marinara sauce (approximately 2-2½ cups).

7. Fill each pasta shell with approximately 2 tablespoons of the ricotta and spinach mixture and place it, seam up, in the sauce.

8. Once you have finished filling the shells, spoon the remaining marinara over them. Sprinkle the remaining mozzarella and parmesan over the shells.

9. Bake in the oven for 20-25 minutes, or until the sauce is bubbling.

10. Let it cool for a few minutes and then serve with an additional sprinkle of parmesan.

Main Course, Pasta

Italian

Vegetarian Dinner, Vegetarian Mains, Vegetarian Stuffed Shells

Other Favorite Vegetarian Recipes

• Pesto Pasta With Roasted Tomatoes and Crispy Chickpeas
• Hearty Vegetable Marinara with Lentils
• Cauliflower Mac ‘n’ Cheese
• Pesto and Roasted Tomato Pizza
• Roasted Cauliflower Burrito Bowls
• Veggie Burrito Banditos

SERVE WITH: Homemade sourdough / a large green salad / roasted vegetables

Did you make this recipe? Let me know how it turned out for you below! If you liked it, please take a picture and share it on Instagram with the tag #afamilythateatstogether

Roasted Cauliflower Burrito Bowls

Pesto and Roasted Tomato Pizza

This post may contain affiliate links. If you shop from one of our links, we may earn a commission.

INGREDIENTS

• 1 small yellow onion, diced small
• 1 medium zucchini, diced small
• 4 oz white mushrooms, diced small
• salt and pepper
• 2 cloves garlic
• 28 oz crushed tomatoes
• 2 tsp balsamic vinegar
• 1 tsp white sugar
• ½ tsp dried basil
• ½ tsp dried oregano
• ¼ tsp red pepper flakes

INSTRUCTIONS

1. Add a drizzle of oil to a large skillet over medium-high heat. Once it has come to temperature, add the diced onion, zucchini, and mushroom. Season with salt and pepper and cook until the onion is translucent, 5-7 minutes.
   
2. Add the garlic and stir until fragrant, approximately 30 seconds.
   
3. Add the crushed tomatoes, balsamic vinegar, sugar, basil, oregano, and red pepper flakes and stir.
   
4. Adjust the temperature to low and simmer for at least 15 minutes uncovered. Taste and adjust.
   
5. Serve over pasta or use it in lasagna or another baked pasta dish, like this vegetarian Ricotta and Spinach Stuffed Shells recipe.
   

SERVE: Over pasta or polenta / In lasagna or these vegetarian Ricotta and Spinach Stuffed Shells

Did you make this recipe? Let me know how it turned out for you below! If you liked it, please take a picture and share it on Instagram with the tag #afamilythateatstogether

When COVID happened, I suddenly had very little reason to get outside, and lots of reasons to stay indoors. It was a very dark time for a lot of people, and we were no exception. In the midst of all that, I started to really miss the nature of my youth in a deeply fundamental way. There were days I felt I could cry if I could just go for a walk in a park. Feel grass beneath my feet. Hear the birds and wind, instead of the constant sirens. It felt like something switched in my brain, and I started to feel homesick in a way—not for my hometown, but a yearning for green spaces and open land.

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A New Chapter

So when the opportunity presented itself to move to Minnesota, I found a happiness and contentment here that I had lost. I feel rejuvenated. When spring and then summer hit, all I wanted/want is to be outside. We’ve gone to parks, splash pads, walking trails, outdoor restaurants. And I decided I wanted to tackle camping, too. I have 50/50 memories on camping as a kid, but seeing my kids outside getting dirty and having the time of their lives has made me reprocess those memories.

I think some people would probably think we’re nuts—taking two kids under the age of five camping? But the pull of nature is strong. I wanted my kids to experience eating what we’ve cooked over the fire (see my delicious breakfast burritos below!), being outside all day, and sleeping under the stars.

Now, our actual experience went a little more like: ate dinner outside, had s’mores, surprise thunderstorm (!) that made us scramble for the tent, trekking to the bathroom in the rain, baby didn’t want to sleep until 11 pm, lack of mattresses was a mistake, random damp spots, delicious breakfast, go home.

But I loved it. There were parts that were miserable. But I also raced my older daughter to the playground while singing “We’re Going on a Bear Hunt” at the top of our lungs. And it rained and we all got muddy, but I learned how to build a fire despite the rain. And while my husband took our kids to the campground playground at 9 am, I made these delicious breakfast burritos, drank a breakfast beer, and dreamed about future camping trips with our kids. Next time we’ll just remember to bring mattress pads . . .

The Best Campfire Burritos

INGREDIENTS

• ½ 16 oz package bacon (or you can cook the whole package like I did and eat it on the side)
• 2 large russet potatoes, peeled and diced
• 1 small onion, diced
• 6 large eggs, beaten
• 4 burrito-sized tortillas
• 1 cup cheese of choice, shredded
• Salt and pepper
• Ketchup, optional
• Hot sauce, optional

INSTRUCTIONS

Once you’ve built a steady fire, place your Dutch oven (without the lid) over the fire, preferably on a grate (as shown), to preheat. Line two plates with paper towels.

While the Dutch oven is preheating, dice your potatoes and onion (bell pepper would also be a lovely addition here). Place them in a large square of foil and season with salt and pepper. You can add a drizzle of oil here, if you have it, but it’s not necessary. (You’ll finish them in the bacon grease later.) Seal the foil up tightly with the opening at the top. Place it in the center of one more large piece of foil and wrap it again. Place it in the coals.

Put the bacon in the preheated Dutch oven. Cook until it has reached your desired level of crispiness (timing will vary based on your preference, the heat of your fire, and the distance your Dutch oven is from the heat).

When the bacon is a few minutes away from being done, carefully remove the foil packet from the fire using tongs and/or oven mitts and set it aside to cool slightly.

Remove the bacon carefully to a paper-towel lined plate and cover. If you have too much bacon grease leftover in the Dutch oven, you can carefully remove some with a spoon. (Be careful to not spill any into the fire!) The potatoes and onions will soak up a decent amount in the next step, and it’s delicious, but it’s certainly not healthy.

Carefully open the foil packet using tongs and/or oven mitts and tip the potatoes and onions into the bacon grease. Cook until tender and slightly crispy. Remove to a paper-towel lined plate and cover.

Crack your eggs into a bowl (or a plastic cup, if that’s what you have), season with salt and pepper, and whisk. Carefully add to the Dutch oven and cook to your desired doneness. Remove to a plate.

To assemble the burritos, sprinkle your desired cheese in the middle of a tortilla (you can wrap these in foil and warm them in the fire while the eggs cook), followed by bacon, eggs, and the potato and onion mixture. Finish with hot sauce and/or ketchup, if so desired. Wrap up and enjoy!

More Delicious Breakfast Burrito Fillings

• Swap breakfast sausage for bacon
• Add diced bell pepper to the potatoes and onion
• Add mushrooms to the potatoes and onion
• Swap chorizo for bacon
• Add avocado
• Use salsa instead of hot sauce/ketchup
• Hashbrowns instead of the potatoes and onion
• Add poblano peppers to the potatoes and onion

The Best Campfire Breakfast Burritos

These delicious breakfast burritos are savory, salty, and satisfying. With crunchy bacon, decadent potatoes, fluffy eggs, and melty cheese, you'll wonder why you don't eat these every morning.

• Dutch oven
• Paper towels
• Paper plates
• Oven Mitts
• Long metal tongs
• Metal spoon and/or metal spatula
• Aluminum foil

• ½ 16 oz package bacon ((or you can cook the whole package like I did and eat it on the side))
• 2 large russet potatoes, peeled and diced
• 1 small onion, diced
• 6 large eggs, beaten
• 4 burrito-sized tortillas
• 1 cup cheese of choice, shredded
• Salt and pepper
• Ketchup, optional
• Hot sauce, optional

1. Once you've built a steady fire, place your Dutch oven (without the lid) over the fire, preferably on a grate (as shown), to preheat. Line two plates with paper towels.

2. While the Dutch oven is preheating, dice your potatoes and onion (bell pepper would also be a lovely addition here). Place them in a large square of foil and season with salt and pepper. You can add a drizzle of oil here, if you have it, but it's not necessary. (You'll finish them in the bacon grease later.) Seal the foil up tightly with the opening at the top. Place it in the center of one more large piece of foil and wrap it again. Place it in the coals.

3. Put the bacon in the preheated Dutch oven. Cook until it has reached your desired level of crispiness (timing will vary based on your preference, the heat of your fire, and the distance your Dutch oven is from the heat).

4. When the bacon is a few minutes away from being done, carefully remove the foil packet from the fire using tongs and/or oven mitts and set it aside to cool slightly.

5. Remove the bacon carefully to a paper-towel lined plate and cover. If you have too much bacon grease leftover in the Dutch oven, you can carefully remove some with a spoon. (Be careful to not spill any into the fire!) The potatoes and onions will soak up a decent amount in the next step, and it's delicious, but it's certainly not healthy.

6. Carefully open the foil packet using tongs and/or oven mitts and tip the potatoes and onions into the bacon grease. Cook until tender and slightly crispy. Remove to a paper-towel lined plate and cover.

7. Crack your eggs into a bowl (or a plastic cup, if that's what you have), season with salt and pepper, and whisk. Carefully add to the Dutch oven and cook to your desired doneness. Remove to a plate.

8. To assemble the burritos, sprinkle your desired cheese in the middle of a tortilla (you can wrap these in foil and warm them in the fire while the eggs cook), followed by bacon, eggs, and the potato and onion mixture. Finish with hot sauce and/or ketchup, if so desired. Wrap up and enjoy!

• This recipe doesn’t contain cooking times like I usually do, simply for the fact that cooking over a fire is an imprecise act. I could tell you that my bacon took approximately 15 minutes to cook, my potatoes an additional 10 in the Dutch oven (after cooking in the fire), and my eggs 3-4 minutes, but yours might cook quicker or slower depending on a lot of factors. My best advice is to keep a close eye on it and embrace the imperfection. I definitely had some charred potatoes from a hot spot in the fire, and I simply ditched those. Something about eating outside and these little crispy bits just makes everything taste better.
• You could add so much more to these. I could see bell peppers, sausage, sweet potatoes, mushrooms, poblano peppers all being delicious. Bring what you have and cook with your heart!

Breakfast

Breakfast, Breakfast burrito, Campfire breakfast, Camping breakfast

SERVE WITH: Fresh fruit / Coffee and/or juice

More On-the-Go Breakfast Ideas

• These nutritious homemade granola bars
• Banana Nut Bran Muffins with Streusel

Did you make this recipe? Let me know how it turned out for you below! If you liked it, please take a picture and share it on Instagram with the tag #afamilythateatstogether

BABY STEPS:
While this Pesto and Roasted Tomato Pizza certainly seems (and is!) sophisticated, it is one of my kids’ favorite meals. My toddler can easily put away a few slices all on her own. And because it’s a fairly simple recipe, involving your aspiring cook is that much easier.
● Let them measure the ingredients for the pizza dough and get their hands messy when it comes time to form the crust. If they’re squeamish about having dough stick to their fingers have them dampen them with water first. It will prevent 90% of the sticking.
● If you have a garden, ask them to help you pick fresh basil for the pesto and/or garnish and cherry tomatoes, if you have them. It’s a good way to involve your kiddos in your garden and an opportunity to explain where some food comes from. I never would have expected this, but my preschooler loves eating basil leaves straight from the plant, and who am I to discourage a little extra greenery in their diet?
● With a little extra assistance from a grown up they can help cut the tomatoes, either with a handy tool like this grape cutter or some kid-safe knives. If they’re older or more experienced, these knives are great, and you can even add cut-resistant gloves for additional insurance.
● Assemble the pizza! This is a great way for littles to help–spread the pesto, sprinkle the cheese, place the tomatoes, and voila! You’re done.
● Don’t underestimate how much kids love to monitor the oven. Turn the light on and assign them the important job of letting you know when the pizza is done.

Remember to provide appropriate supervision and guidance while involving your child in the cooking process to ensure their safety and to make it an enjoyable and educational experience for both of you.

This post may contain affiliate links. If you shop from one of our links, we may earn a commission.

INGREDIENTS

Pizza Dough (from Franny’s)

• 1½ tsp instant yeast
• 1¾ cups cold water
• 4½ cups all-purpose flour
• 2 tsp kosher salt

• 1 tsp garlic, minced
• olive oil
• 1 cup pesto, homemade or store bought (my recipe here)
• ½ cup cherry tomatoes, halved or quartered (this tool is great for quartering tomatoes)
• 2 cups low-moisture mozzarella, shredded
• ½ cup parmesan
• fresh basil, optional (for garnish)

SUGGESTED EQUIPMENT:

• Grape Cutter
• Measuring Cups
• Oven Mitts
• Child-safe Knives
• Cut-resistant Gloves

INSTRUCTIONS

Pizza Dough (from Franny’s)

In a stand mixer, combine the yeast, water, flour, and salt. Using a dough hook, mix on low speed until it starts to come together. Increase the speed to low-medium and let it knead for a few minutes or until the dough starts to form. (It will be slightly sticky, but you should be able to touch it with a damp finger without it sticking to you.)

Oil a medium bowl and transfer your dough to it, turning to oil the top. Cover it with plastic wrap and stick it in the fridge for 24-48 hours. The longer it sits, the more flavor it will have.

Remove the dough from the fridge at least half an hour before you want to use it. Longer if your kitchen is cool.

When you are ready to make your pizzas, place your pizza stone in the oven and preheat your oven to 500℉. The goal here is to get as crispy of a pizza crust as possible.

Divide the pizza dough into four equal pieces (you can freeze two for later use or make four pizzas with different toppings). Roll it out or shape as you would normally on a pizza peel. You may have to flour your hands and/or rolling pin as the dough can be a bit sticky.

When your oven and pizza stone are preheated, mix together the olive oil and garlic and lightly brush your first pizza dough crust with the mixture and bake it for three minutes. (This gives the crust a bit of a jump start on crisping up and prevents the toppings from making it soggy.)

Once your dough is parbaked, remove it from the oven. Spread approximately ⅓ cup of your pesto sauce on the crust, leaving a half-inch border.

Sprinkle half the mozzarella and half the parmesan over the pesto. Top the cheese with half of the cherry tomatoes.

Return the pizza to your pizza stone and bake for an additional 6-8 minutes, or until it is browned and bubbly to your liking.

After removing from the oven, dot the pizza with a couple tablespoons of additional pesto. Sprinkle with fresh basil, if desired.

Repeat with your remaining dough and ingredients.

Pesto and Roasted Tomato Pizza

With the complementary textures of crisp crust and juicy, roasted tomatoes, and its sweet and salty flavor profile, this pesto and roasted tomato pizza recipe is a summer favorite.

• Grape Cutter
• Measuring Cups
• Oven Mitts
• Child-safe Knives
• Cut-resistant Gloves

Pizza Dough (from Franny's)

• 1½ tsp instant yeast
• 1¾ cups cold water
• 4½ cups all-purpose flour
• 2 tsp kosher salt
• 1 tsp garlic, minced
• 2 tbsp olive oil
• 1 cup pesto, (homemade or store bought (my recipe here))
• ½ cup cherry tomatoes, halved or quartered ((this tool is great for quartering tomatoes))
• 2 cups low-moisture mozzarella, shredded
• ½ cup parmesan
• fresh basil, optional ((for garnish))

Pizza Dough (from Franny's)

1. In a stand mixer, combine the yeast, water, flour, and salt. Using a dough hook, mix on low speed until it starts to come together. Increase the speed to low-medium and let it knead for a few minutes or until the dough starts to form. (It will be slightly sticky, but you should be able to touch it with a damp finger without it sticking to you.)

2. Oil a medium bowl and transfer your dough to it, turning to oil the top. Cover it with plastic wrap and stick it in the fridge for 24-48 hours. The longer it sits, the more flavor it will have.

3. Remove the dough from the fridge at least half an hour before you want to use it. Longer if your kitchen is cool.

4. When you are ready to make your pizzas, place your pizza stone in the oven and preheat your oven to 500℉. The goal here is to get as crispy of a pizza crust as possible.

5. Divide the pizza dough into four equal pieces (you can freeze two for later use or make four pizzas with different toppings). Roll it out or shape as you would normally on a pizza peel. You may have to flour your hands and/or rolling pin as the dough can be a bit sticky.

6. When your oven and pizza stone are preheated, mix together the olive oil and garlic and lightly brush your first pizza dough crust with the mixture and bake it for three minutes. (This gives the crust a bit of a jump start on crisping up and prevents the toppings from making it soggy.)

7. Once your dough is parbaked, remove it from the oven. Spread approximately ⅓ cup of your pesto sauce on the crust, leaving a half-inch border.

8. Sprinkle half the mozzarella and half the parmesan over the pesto. Top the cheese with half of the cherry tomatoes.

9. Return the pizza to your pizza stone and bake for an additional 6-8 minutes, or until it is browned and bubbly to your liking.

10. After removing from the oven, dot the pizza with a couple tablespoons of additional pesto. Sprinkle with fresh basil, if desired.

11. Repeat with your remaining dough and ingredients.

• If you don’t have time to make Franny’s pizza crust, you can use a pound of your favorite pre-made pizza dough.
• Shred your own cheese. You may have heard this before, but pre-shredded cheese contains additives to prevent it from clumping. That also changes its texture. 
• Pizza dough makes 4 thin crust pizzas or 2 thicker crust pizzas. You may need to adjust cooking times if you choose a thicker crust.

Main Course

Italian

Pizza, Vegetarian Dinner, Vegetarian Mains, Vegetarian Pizza

Our Favorite Pizza Recipes

• Alternative pizza crust recipe from Sugar Spun Run, for when you don’t have a lot of time, but you still want a lot of flavor!
• Hot Honey Pepperoni Ricotta Pizza
• Barbecue Pulled Pork Pizza with Brussels Sprouts

SERVE WITH: A big green salad / Cheesy bread and marinara

This post may contain affiliate links. If you shop from one of our links, we may earn a commission.

INGREDIENTS

• 1 cup basil, stems removed
• 1 cup baby spinach
• ⅓ cup pine nuts, toasted
• 3 cloves garlic, roughly chopped
• ½ cup parmesan, grated
• ¼ tsp salt, plus more to taste
• ⅛ tsp black pepper, freshly ground, plus more to taste
• ½ cup olive oil

SUGGESTED EQUIPMENT:
● Measuring cups
● Food processor
● Stainless steel pots and pans

INSTRUCTIONS

Combine the basil, spinach, and pine nuts in a food processor and process until minced.

Add the garlic, parmesan, salt, and pepper to the food processor and process until all ingredients are incorporated.

With the food processor on low, slowly drizzle in the olive oil, stopping to scrape down the sides as needed (with the processor turned off).

Add additional salt and pepper to taste, if desired.

Spinach Basil Pesto

With just a handful of simple ingredients, this versatile, bold, and bright spinach basil pesto puts a nutritious twist on the classic recipe

• food processor
• Stainless steel pots and pans
• Measuring Cups

• 1 cup basil, stems removed
• 1 cup baby spinach
• ⅓ cup pine nuts, toasted
• 3 cloves garlic, roughly chopped
• ½ cup parmesan, grated
• ¼ tsp salt, plus more to taste
• ⅛ tsp black pepper, freshly ground, plus more to taste
• ½ cup olive oil

1. Combine the basil, spinach, and pine nuts in a food processor and process until minced.

2. Add the garlic, parmesan, salt, and pepper to the food processor and process until all ingredients are incorporated.

3. With the food processor on low, slowly drizzle in the olive oil, stopping to scrape down the sides as needed (with the processor turned off).

4. Add additional salt and pepper to taste, if desired.

• You can sub walnuts for the pine nuts here, if that’s what you have available. I have used both, and both are delicious!
• To toast the pine nuts simply place a dry pan over medium heat, sprinkle the nuts in, and give it an occasional shake so they don’t darken too much. Once you start to smell them (a delicious warm, nutty scent), take them off the heat.

Pantry Basics

Italian

Pesto, Vegetarian Basics, Vegetarian Dinner, Vegetarian Sauces

SERVE WITH: Pasta, like this Pesto Pasta with Roasted Tomatoes and Crispy Chickpeas or a pasta salad / Pizza / As a dip for vegetables /

Did you make this recipe? Let me know how it turned out for you below! If you liked it, please take a picture and share it on Instagram with the tag #afamilythateatstogether

This post may contain affiliate links. If you shop from one of our links, we may earn a commission.

BABY STEPS:
There are few greater incentives to getting your child into the kitchen than the promise of a delicious summery dessert; and this rhubarb peach crisp certainly fits the bill! Plus, it doesn’t hurt that they can sample the fruit as they go. If your kiddo loves sweet and sour things, treat them to a slice of rhubarb and a small dish of sugar to dip it in.

● Let your child wash the fruit and cut it into the correct sizes, using a child-safe knife (I recommend these). If you don’t have a child-safe knife, these cut-resistant gloves are great. (For more, see this post for my favorite kitchen tools for preschoolers.)
● Show your kiddo how to spray the baking dish and preheat the oven. And this is a great opportunity to explain how the stove works, and why it’s something they should only use with supervision, until they’re older.
● Let them measure the ingredients for the filling and mix it all together.
● And if your child is someone who likes to get their hands messy (mine is not), let them use their (clean) hands to mix together the topping, including mashing the butter into the flour mixture. Just make sure you explain to not lick their fingers, as raw flour can carry salmonella bacteria.

Remember to provide appropriate supervision and guidance while involving your child in the cooking process to ensure their safety and to make it an enjoyable and educational experience for both of you.

INGREDIENTS

• 5 cups rhubarb, diced
• 1½ cups peaches, diced or sliced (1-2 peaches)
• 1 cup white sugar
• ¼ cup all-purpose flour
• 1 tsp vanilla extract
• ½ tsp cinnamon

Streusel Topping

• 1 cup brown sugar
• 1 cup quick oats
• 1½ cups all-purpose flour
• ½ tsp cinnamon
• ¾ cup unsalted butter, softened

SUGGESTED EQUIPMENT:
● Measuring cups
● Oven mitts
● Child-safe knives
● Cut-resistant gloves for kids

INSTRUCTIONS

Preheat your oven to 375℉. Grease a 9×13 baking dish.

In a large bowl, gently mix together the rhubarb, peaches, sugar, flour, vanilla, and ½ a teaspoon cinnamon. Spoon the mixture into the baking dish.

Streusel Topping

In the same bowl, combine the brown sugar, quick oats, flour, and cinnamon and mix. Cut in the butter, using a pastry cutter, a fork, or use your hands, until it resembles coarse crumbs.

Spoon the topping over the fruit mixture.

Bake the crisp in the preheated oven for 40-45 minutes, or until the filling is bubbling and the topping is golden brown.

Let it cool for 5-10 minutes and then serve.

Rhubarb and Peach Crisp

This simple, one-bowl recipe marries sweet peaches, tart rhubarb, and a golden-brown buttery oat crumble for the perfect summer dessert.

• 5 cups rhubarb, diced
• 1½ cups peaches, diced or sliced ((1-2 peaches))
• 1 cup white sugar
• ¼ cup all-purpose flour
• 1 tsp vanilla extract
• ½ tsp cinnamon

Streusel Topping

• 1 cup brown sugar
• 1 cup quick oats
• 1½ cups all-purpose flour
• ½ tsp cinnamon
• ¾ cup unsalted butter, softened

1. Preheat your oven to 375℉. Grease a 9×13 baking dish.

2. In a large bowl, gently mix together the rhubarb, peaches, sugar, flour, vanilla, and ½ a teaspoon cinnamon. Spoon the mixture into the baking dish.

Streusel Topping

1. In the same bowl, combine the brown sugar, quick oats, flour, and cinnamon and mix. Cut in the butter, using a pastry cutter, a fork, or use your hands, until it resembles coarse crumbs.

2. Spoon the topping over the fruit mixture.

3. Bake the crisp in the preheated oven for 40-45 minutes, or until the filling is bubbling and the topping is golden brown.

4. Let it cool for 5-10 minutes and then serve.

• As you can see here, I used frozen rhubarb from earlier in the season. It baked up perfectly from frozen. I imagine you could do the same with the peaches. Just be aware that if you don’t let them thaw first and drain any extra liquid, you may have a soupier result.

Dessert

American

Dessert, Rhubarb and Peach Crisp, Summer Dessert

Summer Dinner Ideas

• Pesto Pasta With Roasted Tomatoes and Crispy Chickpeas
• Roasted Cauliflower Burrito Bowls
• Cajun Shrimp Boil Packets

Pesto Pasta With Roasted Tomatoes and Crispy Chickpeas

by June 29, 2023

Roasted Cauliflower Burrito Bowls

by April 6, 2023

SERVE WITH: Vanilla ice cream / Whipped cream

Did you make this recipe? Let me know how it turned out for you below! If you liked it, please take a picture and share it on Instagram with the tag #afamilythateatstogether

My Top Five Kitchen Tools for Preschoolers

With that in mind, here are some of the cooking tools we have in our kitchen to make cooking with our preschooler safer, easier, and a more pleasurable experience for all.

1. Kid-safe Knives
   I’m sure this feels like a no-brainer to most people, but I personally wasn’t comfortable handing my child a regular knife until they had learned to hold it properly and have some practice. That’s why this is the first in my list of kitchen tools for preschoolers. There are many types of kid-safe knives on the market, including wood, metal, and plastic. But so far these are our favorite. Once our 4-year-old is a little more comfortable, I plan to move her on to these, with the addition of safety gloves.
   
2. Safety gloves
   These are a great tool to have on hand, even for adults. If you’ve ever sliced your finger while grating lemon zest or peeling a carrot, you know what I’m talking about. These gloves will make both you and your child feel just that little bit more confident in the kitchen.
   
3. Toddler Tower
   Whoever invented these step stools for kids is a genius! Even before your toddler is ready to start cooking, this is a fantastic way to get them in the kitchen and involved in the process. (Plus, you can use it in other ways, like washing hands and brushing teeth.) The only potential con is the amount of space they can take up. But there are options like this that fold, for those who have less space. And if you prefer to buy something like this from a smaller business, this one on Etsy has fantastic reviews (and it converts to an activity table).
   
4. OXO Tot Grape Cutter (works for cherry tomatoes too!)
   This tool is so incredibly helpful for your preschooler, but it’s also an amazing safety tool to have for your toddler and/or baby as they’re starting solids. It doesn’t take long to get tired of quartering grapes and tomatoes individually. Heck, I’ve even used these for large blueberries. And once your kid is older, this allows them to easily cut cherry tomatoes for salads.
   
5. Apron
   I’m sure I’m not the only parent that strategizes ways to avoid doing more laundry than I have to. So an adorable apron like this one will help prevent any nasty stains on their clothing (or at least minimize the damage). Or if you’re feeling particularly fancy, you could spring for an option like this one that comes with a chef hat too. Either way, your kiddo will love their official kitchen uniform.
   

Some of My Favorite Kid-Friendly Recipes

Banana Nut Bran Muffins with Streusel

Fruit and Nut Butter Granola Bars

Veggie Burrito Banditos

This post may contain affiliate links. If you shop from one of our links, we may earn a commission.

So coming in hot on Monday, we’re doing grilled pork chops with a nice green salad and sweet potato fries in the air fryer for dinner. Tuesday is a pasta dish from the Franny’s cookbook, but if you’re not a fan of anchovies, this pesto pasta dish is vegetarian and delightful. On Wednesday I’m testing a new recipe for dinner: a grilled peach salad with spinach, bleu cheese, and salami. It’s early testing days, but I’m excited. Something about grilled peaches just screams summer to me.

Speaking of peaches, on Thursday, we’ll finish off a meal of pulled pork (cooked in the Instant Pot, of course) sandwiches with a Rhubarb Peach Crisp. You can use fresh or frozen peaches and rhubarb (and you should always buy extra to freeze when it’s in season!).

Friday is something special. I love leftovers for a day or two, but they can get old fast, so I love freezing things I’m getting tired of or repurposing them. This Friday, I’m going to use some of the leftover pulled pork to make a pulled pork and brussels sprout pizza, using this amazing dough from the Franny’s cookbook. And in case that proves too adventurous for my kids, I’m also making a margherita pizza. And if you want more options, I love this pesto pizza for summer. It’s easy, fresh, and delicious.

Finally, to round out this summer meal plan, we’ll be eating leftovers (to get more time outside as a family) and these easy vegetarian quesadillas. Let me know in the comments what your go-to recipes are in the summer!

Our Meal Plan for the Week of July 10-16:

Monday
Breakfast: Homemade granola bars and a smoothie
Lunch: Leftover pizza and salad
Dinner: Grilled pork chops with a green salad and sweet potato fries

Tuesday
Breakfast: Waffles
Lunch: Leftover chicken burrito bowls
Dinner: A simple spaghetti with roasted chickpeas and anchovies with a side of roasted asparagus

Wednesday
Breakfast: Leftover waffles
Lunch: Leftover pasta
Dinner: Grilled peach salad (recipe to come!) and fried squash blossoms

Thursday
Breakfast: Muesli and yogurt
Lunch: Turkey and cheese sandwiches
Dinner: Pulled pork sandwiches (recipe for the pulled pork here), coleslaw, roasted zucchini, and a perfect-for-summer Rhubarb Peach Crisp

Friday
Breakfast: Chocolate chip zucchini muffins and fruit
Lunch: Sandwiches at the playground
Dinner: BBQ pulled pork and brussels sprout pizza (YES, you heard that right), margherita pizza, and salad

Saturday/Sunday
Breakfast: More muffins, fruit, and bacon
Lunch: Leftover pizza and/or pulled pork sandwiches
Dinner: Sweet Potato and Pepper Quesadillas

Helpful Meal-Prep Resources:
Instant Pot
These freezer-safe glass containers
Muffin liners
A pizza stone (this one even comes with a pizza peel!)

Pesto Pasta With Roasted Tomatoes and Crispy Chickpeas

by June 29, 2023

Fruit and Nut Butter Granola Bars

by February 10, 2023