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ChopChop: How To Cook With Kids

ChopChop founder Sally Sampson, with two aspiring chefs, Will and Bini. (Joshua Peters)

ChopChop founder Sally Sampson, with two aspiring chefs, Will and Bini. (Joshua Peters)

Getting your kids to eat their vegetables is not an easy task.  But getting your kids to cook their own vegetables? Forget it.

The Watertown-based magazine ChopChop says don’t sweat it. Founder Sally Sampson has been motivating kids and families to spend time in their own kitchens since 2010.

And this year, the culinary world tipped its hat to her efforts with a coveted James Beard Award for Publication of the Year. The magazine’s first cookbook hit bookstores in August.

Guest

Sally Sampson, founder of ChopChop.

Recipe

View/download a page from ChopChop, or read the recipe below.


Blueberry Smoothie

KITCHEN GEAR
Measuring cup
Dinner knife (for slicing banana)
Cutting board
Blender (adult needed)
Spoon

INGREDIENTS
1/2 cup water or coconut water
1/2 cup plain low-fat yogurt
1 cup fresh or frozen blueberries
1/2 overripe banana, peeled and sliced (frozen if possible)
2 ice cubes

INSTRUCTIONS

  1. Put all the ingredients in the blender.
  2. Put the blender top on tightly. Turn the blender to medium and blend until the mixture is smooth, about 2 minutes.
  3. Pour the smoothie into 2 glasses and scrape out the rest in the blender with a spoon.
  4. Serve right away—or store in a thermos or cover and refrigerate up to 4 hours.

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