With March Break on its way in, it’s fun to engage the kids in some hands-on activities. My most recent article in the Standard featured just that: KID approved (March Break: Cooking together with your kids is fun and (shhh!) educational, too) was featured the Wednesday before March Break, getting your kids started in the kitchen.
You can read it as a .pdf file, as the Standard’s website somewhat botched it in two parts, here and here.
The article featured a “Cheezy” Fondue with Roasted Vegetables, Tempeh Sloppy Joes, and Super Simple Breakfast Bars.
