Kimberly and I have been discussing the challenge of feeding children with developing and changing tastes and palates. We decided that one of the best things we can do is model the behavior that we ask of our children – to Try Something New.
1. Get New Ideas. At the dinner table or during a family meeting, ask for suggestions for new foods or dishes to try during the week or month. Even ask your friends for what their families like to eat. Remember to focus on seasonal food for better flavor and nutrition value. February is a tough month for fresh food, but the citrus is great, and root vegetables and dark greens (kale, collards, spinach) are still available. Stews, chilis, braised meats, and beans can get you through until the first spring produce arrives.
2. Pick New Ingredients. Let your children pick out produce, cuts of poultry, meat, and seafood that looks interesting to them. They have fresh eyes and may help you find a new family favorite. Their choice may drive you to search for a new recipe or instructions on preparing the different ingredient.
3. Try, Try, Try Again. And remember, it can take many tries to get a new recipe right, or to appreciate a new flavor. One of my friends told me that she made our roasted vegetable recipe with Brussels Sprouts FIVE times before her children would eat them, but on the fifth time she made them, they ate them. Wow. That is great dedication to introduce new and healthy flavors to her family (she reported that her husband loved them immediately and pops them like candy).
From Sharon’s kitchen: This week in the spirit of Try Something New, I decided to tackle an inspiration and a challenge. Recently I was reminded that shrimp is a great entree for a fast and easy dinner. Following the inspiration, I headed to my local seafood shop (I know, easy for me, living in Seattle) and bought frozen, wild shrimp. I also bought a bag of dried chile de arbol (those scary red chiles in our header photo this week). As I shared in our “About Us” Q&A, I’m sensitive to chiles and spicy heat. I daringly added the dried chiles to the shrimp dish and it was spicy and excellent!
This recipe for Garlicky Shrimp with Olive Oil, or Gambas al Ajillo, is from the exact little bar in Madrid where I first tasted this heavenly dish. It’s a perfect pairing with a cold February evening. Serve with crusty bread, over rice, or with pasta to soak up all the garlicky sauce. I like to add a Caesar salad for a complete meal.
Here’s to the New!
