Small Plates Kids Cooking Camp
Photo by Chelsea Kyle, Food Styling by Rhoda Boone1/12Week 1: The Grocery List
We're spending the week prepping for a campfire cookout on Friday—and mastering some simple breakfast dishes along the way. Here are all the ingredients you'll need.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson2/12Monday, Day 1: Herb-Planting and Granola-Making
Camp is in session! We'll kick off the week with a field trip to a farmers' market, after which we'll plant an herb garden and make some granola for easy breakfasts in the days to come. Here's the plan for Day 1.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson3/12Tuesday, Day 2: Graham Crackers and Ghost Stories
First, let's turn some of that granola you made yesterday into breakfast parfaits with yogurt and berries. After that we're making homemade graham crackers and writing our very own ghost stories to tell at the campfire on Friday. Here's the plan for Day 2.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson4/12Wednesday, Day 3: Marshmallow Madness
After a quick breakfast of some of those homemade graham crackers and peanut or sunflower seed butter, it's time to start making marshmallows. Once the marshmallow mixture is in the pan, it'll need to firm up at room temperature overnight; tomorrow you'll cut the marshmallows into cubes and dust them with confectioner's sugar. Here's the plan for Day 3.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson5/12Thursday, Day 4: Scrambled Eggs and Potato Packs
Today we'll spend the morning mastering scrambled eggs (think low and slow!) before finishing up the marshmallows and prepping potato-and-rosemary hobo packs for our campout. Here's the plan for Day 4.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson6/12Friday, Day 5: Campfire Cookout!
It's cookout day! First, make a big batch of strawberry lemonade and get that into the fridge to chill. Then we're going to prep the corn by removing the silk but leaving the husks on (this is key!). We'll get everything packed up in the cooler—hot dogs, buns, condiments, corn, potato hobo packs, lemonade, and s'mores fixings—and we'll head off to our campsite (or backyard fire pit) to get our cookout going. Here's the plan for Day 5.
7/12Week 2: The Grocery List
This week at the Kids Cooking Camp, we're prepping for a family-friendly dinner party that we'll throw on Friday night. Here's what you'll need to follow along.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson8/12Monday: Party Planning
Today's all about setting ourselves up for a good week. We'll start the day with a classic kid-pleaser for your campers to master: eggs in a hole. After breakfast it's time to do a little planning: we'll decide on the guest list for Friday night's dinner party and then head out to the crafts store to pick up supplies for table decorations and place cards. Before we wrap up for the day, we'll make some labneh. Here's the plan for Day 6.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson9/12Tuesday: Herb Taste Test
Remember those herbs you planted last week? We'll be harvesting some of them for this morning's activity: an herb taste test/bagel breakfast. After mixing a few chopped leaves of each herb into separate small bowls of cream cheese, the kids will taste each spread before choosing their favorite herbed cream cheese to top their morning bagel. Later in the day they'll make place cards and decorations for the dinner party before prepping overnight oats for tomorrow's breakfast. Here's the plan for Day 7.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson10/12Wednesday: Tomato Sauce and Smoothie Packs
After a breakfast of our customized overnight oats, we'll cook up a big pot of tomato sauce; some of it will be served over pasta on Friday night and the rest will be stashed in the freezer for easy weeknight meals. In the afternoon, we'll finish up our labneh and set up smoothie packs to freeze for breakfasts in the days and weeks to come. Here's the plan for Day 8.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell11/12Thursday: Icebox Cake Adventures
For breakfast this morning, borrow a little tomato sauce from the batch you made yesterday to make a guaranteed crowdpleaser: English muffin pizzas. After that, it's time to get going on tomorrow night's dessert, a no-bake icebox cake that couldn't be easier to make. Once that's chilling in the fridge, we'll head to the bakery to pick up a baguette or two for tomorrow's crostini appetizer—as well as a treat or two for the cooks to snack on this afternoon. Here's the plan for Day 9.
Photo by Chelsea Kyle12/12Friday: Dinner Party
Tonight's the night! We'll wrap up our two weeks of Cooking Camp with a lovely dinner party served to friends and family. But first, we have to make a super-simple kale salad that just might convert any greens-haters in the house. We'll be serving it tonight alongside spaghetti tossed with homemade tomato sauce, crostini with herb-topped labneh, and, of course, that incredible icebox cake for dessert. Here's the plan for Day 10.
