Celebrity Chef Curtis Stone Cooks Up Back-to-School Recipes for Kids of All Ages
The new school year is here, which means parents’ schedules just got a whole lot busier. From organizing carpools to getting the kids to and from after-school activities, parents have limited time on either side of school drop-offs and pick-ups – but they still want to make room for prepping healthy school lunches their kids will love. No matter which grade your kid is entering, a nutritious lunch can go a long way in fueling kids’ growing minds and bodies.
As a dad of two, Michelin-starred restaurateur and television personality Curtis Stone knows firsthand the stress of making lunches and how difficult it can be to put quick-fix, healthy meals on the table. So, to help moms reduce stress in the kitchen, save time and money, and get ahead of their to-do lists, Curtis has prepared 9 recipes for students of all ages — from the fussy elementary school student to the college freshman cooking for the first time. Each recipe takes around 30 minutes and less than $30 to make — and as an extra chef’s kiss, Curtis has also compiled his favorite kitchen gadgets to make meal prep as simple — and fun — as possible! Read on for his recipe recommendations for kids and teens!
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Easy Recipes for Picky Grade-School Kids
PIZZA WITH TOMATO SUNSET
Making ombre rows of assorted cherry tomatoes is fun, edible artwork for kids to help make and enjoy.Ingredients
Pizza Dough: ⅔ cup warm water 1 ½ tsp. instant dried yeast 1 ½ tsp. honey 1 ½ tsp. extra-virgin olive oil 1 ½ cups plain flour, plus more for dusting ¾ tsp. sea salt flakes Toppings: 2 tsp. extra-virgin olive oil 1 ½ cups assorted cherry tomatoes ⅔ cups shredded mozzarella cheese 3 tbsp. finely grated parmesan cheeseDIRECTIONS:
To make the pizza dough:
- In a small bowl, whisk water, yeast, and honey. Set aside 5 mins, or until foamy. Mix in oil.
- Place flour and salt in a food processor. With the processor running, mix in the yeast mixture (dough will be wet). Transfer dough to floured work surface and knead for 3 minutes or until smooth, elastic and very tacky but releases from your hands.
- Form dough into two balls. Place on baking tray and dust the top with flour. Cover with cling film and place the dough in warm area for 45 minutes, or until it rises and doubles in size.
To cook the pizza:
- Position oven rack in bottom third of oven. Preheat oven to 480°F (450°F fan-forced) and line two large baking trays with parchment paper.
- Sort tomatoes by color. Using a serrated knife, thickly slice tomatoes crosswise.
- Stretch out each dough ball with floured hands, or roll it out on a floured work surface, to 8- to 10-inch rounds. Transfer dough to prepared baking trays.
- Working quickly, drizzle and rub oil over dough. Top with mozzarella and parmesan. Arrange tomatoes by color in single concentric circles, over cheese, leaving ¾ inch border around dough. Sprinkle with salt and pepper.
- Bake for 15 mins, or until crust is crisp and golden brown on bottom. Transfer pizzas to cutting board, cut into wedges, and serve.
THREE-CHEESE ZUCCHINI SLICES
Serve for dinner with a side salad and refrigerate the rest to pack in their lunch box (like Curtis’ mom did for him when he was a kid!)Ingredients
1 cup all-purpose flour
½ tsp. baking powder
5 eggs
1 lb. zucchini, coarsely grated
4 oz. goat cheese, crumbled
1 cup coarsely grated gouda cheese
½ cup finely grated parmesan cheese, plus more for grating
3 green onions, thinly slice
Extra virgin olive oil, for brushing
CURTIS’ PRODUCT MUST-HAVES:
- Microplane grater
- 9” square baking dish
- Bentgo lunch box
Directions
- Preheat oven to 375°F. Line a 9″ square baking dish with baking paper, leaving a 2-inch overhang on two sides. Lightly butter the baking paper.
- In a large bowl, whisk flour, baking powder, 2 ½ tsp. salt and ½ tsp. pepper. Add eggs and whisk until mostly smooth.
- Place zucchini in center of clean tea towel. Gather corners of towel to enclose, then squeeze excess moisture from the zucchini. Stir zucchini into egg mixture in bowl. Using rubber spatula, fold in goat cheese, gouda, parmesan, and green onions. Transfer mixture to prepared baking dish, using spatula to smooth top.
- Bake 30 to 35 minutes or until cooked through. Remove from oven and sprinkle with flaky salt and freshly ground black pepper. Cool slice 10 minutes in pan, then use overhanging baking paper to remove slice from dish. Cut into pieces and serve warm or room temperature, sprinkling with more parmesan.
CURLY CARROTS WITH CREAMY BUTTERMILK DIP
Have nutritious snacks prepared and on standby, so it’s quick and easy for little hands to snack on them when hunger strikes. Curly carrots make it fun for kids to eat their veggies.Ingredients
2 large carrots, peeled ½ cup Greek yogurt 1⁄3 cup buttermilk 1 green onion, finely chopped 2 tsp. finely chopped fresh dill 1 lemon, juiced & lemon zest, finely gratedDIRECTIONS
- In a large bowl, combine 6 cups water and 3 cups ice. Using vegetable peeler, peel long thin strips down length of carrots. Add carrot strips to ice-water bath in bowl and let stand until carrots begin to curl, about 20 mins.
- In medium bowl, whisk yoghurt, buttermilk, spring onions, dill, lemon zest and 2 tsp lemon juice; season with salt and pepper. Let dip stand at least 10 minutes to allow flavors to blend. Check seasoning and add more salt, pepper, or lemon juice if necessary.
- Drain carrots well and serve with buttermilk dip.
RECIPES FOR TEENAGERS WITH ENDLESS APPETITES
5-VEGGIE 3-BEAN CHILI
Beans are cheap, nutritious, easy to prepare, and super healthy – and this chili is packed full of protein-rich beans. Teens can take it to school warm in a thermos so it stays nice and hot.
Ingredients
2 tbsp. canola oil
1 yellow onion, coarsely chopped (about 3 cups)
4 stalks celery, thinly sliced (about 1 ½ cups)
3 garlic cloves, chopped
2-4 tsp. mild Mexican chili powder (not cayenne pepper)
3 cups vegetable stock
One 15-oz. jar tomato sauce
One 15-oz. can each of red kidney beans, garbanzo beans and white beans, drained, rinsed
2 ears corn, shucked
Toppings: Warm corn tortillas, diced avocado, lime wedges, chopped fresh cilantro (coriander)
Directions
- Heat oil in pot over medium-high heat. Add onions, celery and garlic. Cook, stirring occasionally, for 5 mins, or until onions are translucent. Stir in chili powder. Add stock and tomato sauce.
- Bring to a gentle simmer. Reduce heat to medium-low and simmer gently, uncovered, stirring occasionally, for 10 mins to blend flavors.
- Stir in beans and corn kernels. Simmer very gently, stirring occasionally, for 10 mins, or until chili has thickened slightly. Season with salt.
- Ladle chili into bowls and serve with tortillas and remaining accompaniments.
PASTA WITH BASIL-SPINACH PESTO
Dark leafy greens are one of the most nutritious foods you can eat, so look for clever ways to incorporate them into everyone’s meals. This pasta subs some of the basil for spinach in the pesto — making it friendlier on budgets, too. Not only does this recipe make a delicious hot pasta supper, but it can be eaten chilled the next day — perfect for the lunch boxes.Ingredients
½ cup finely grated Parmesan cheese, divided, plus more for serving
1 small garlic clove
1 cup lightly packed basil leaves (from about ½ oz. basil)
4 cups lightly packed baby spinach leaves (about 3 oz.), divided
⅓ cup + 1 tbs. extra-virgin olive oil, divided
12 oz. rotini pasta
½ bunch asparagus, woody stalks trimmed, cut into ½-inch pieces
1 cup grape tomatoes, halved
Directions
- In small food processor, blend ¼ cup cheese, garlic, and ¼ tsp. salt until chopped. Add basil and 2 cups spinach and pulse until finely chopped. With processor running, stream in 1/3 cup oil.
- In large pot of salted boiling water over high heat, cook pasta until tender but with a bit of a bite, about 8 minutes. Drain pasta, reserving ¼ cup pasta water.
- Meanwhile, in large skillet over medium-high heat, add remaining 1 tbsp. oil. Add asparagus and cook, tossing frequently, for 3 minutes, or until crisp-tender. Add cherry tomatoes and cook 30 seconds. Remove pan from heat and stir in pesto, remaining cheese, remaining spinach, and 1 tbsp. reserved pasta water. Carefully toss pasta and season with salt and pepper.
- Serve pasta with as much cheese as you like!
STIR-FRIED CHICKEN WITH LETTUCE CUPS
As children become young adults, their taste for different cuisines also grows up, as well as their interest and exploration of various ingredients and cuisines. Dishes like these stir-fried chicken lettuce cups let them develop their palettes (and it’s a meal parents can enjoy, too).
Ingredients
1 lb. chicken breast, minced
½ brown onion, finely chopped (about 1 cup)
2 garlic cloves, finely chopped
1 celery stalk, finely chopped
½ cup hoisin sauce
¼ head green cabbage, thinly sliced (about 2 cups)
1 large carrot, coarsely shredded on large holes of a box grater
2 spring onions (white and green parts), thinly sliced on diagonal
1 ½ heads iceberg lettuce (12 to 20 crisp inner leaves)
2 tbsp. coarsely chopped fresh cilantro
CURTIS’ PRODUCT MUST-HAVES:
- Nonstick frying pan
- Santoku knife
- Multi-function grater
Directions
- Heat large heavy frying pan over medium-high heat. Add chicken and cook, stirring occasionally and breaking up meat with wooden spoon, for 4 mins, or until just cooked through. Transfer chicken to bowl.
- Return pan to heat, add onion and garlic and cook, stirring occasionally, for 1 min, or until onions begin to soften. Stir in celery and cook, stirring often, for 3 mins, or until vegetables are slightly tender.
- Stir in hoisin sauce. Return chicken to pan and cook 30 seconds to blend flavors. Stir in cabbage, carrots and half of spring onions and season with salt and pepper. Remove pan from heat.
- Arrange lettuce leaves on four plates. Spoon chicken mixture into each leaf and garnish with remaining spring onions and cilantro.
FOR COLLEGE-BOUND, FIRST-TIME COOKS
ICY RASPBERRY-COCONUT SMOOTHIE
As college students rush out the door to make their morning class, they can hydrate and energize in the AM with this smoothie, so they’re ready for that hike to campus (or sip it on the way to campus, since this nutritious breakfast is portable, too!).Ingredients
1 ½ cups (6 oz.) fresh raspberries 2 cups ice cubes 1 cup plain coconut yogurt ¼ cup agave syrup or honey ¼ cup fresh coconut water ½ vanilla bean, seeds scraped, or 1/8 tsp vanilla extractCURTIS’ PRODUCT MUST-HAVES:
- Personal blender
- Reusable ice cubes or ice cube tray
- Reusable straws
Directions
- In blender, combine raspberries, ice, yogurt, syrup, and coconut water in blender. Add vanilla seeds (discard bean) or vanilla extract.
- Blend until icy and smooth. Pour into 2 glasses and serve.
DORM ROOM MUSHROOM RAMEN
Fresh ginger, garlic and mushrooms are nutritional powerhouses that pack a big, flavorful punch and elevate freshmen’s go-to ramen noodles. Curtis’ ramen recipe incorporates tasty ingredients to stock in kids’ dorm-room pantry, like soy sauce and sesame oil (try these two ingredients on a simple bowl of steamed rice…yum!) And always read the labels on packaged foods.
Ingredients
1 tsp. canola oil ¼ cup chopped onion 4 oz. fresh shitake mushrooms, thinly sliced 1 garlic clove, chopped 2 tbs. julienned fresh ginger 1 ½ cups mushroom broth or vegetable broth 2 tsp. tamari or soy sauce 2 tsp. yellow miso ½ tsp. toasted sesame oil 3 oz. package instant ramen noodles, broken into 4 pieces Optional garnishes: diced tofu, baby spinach, fresh cilantro, sliced green onions, julienned carrot, shaved fresh serrano pepperCURTIS’ PRODUCT MUST-HAVES:
- Mini rice cooker
- Prep, store & serve bowl with lid
- Collapsible measuring cup & spoon set
Directions
- In pot of small rice cooker, add canola oil then mushrooms and onions. Cook for 8 minutes, stirring occasionally, or until mushrooms are almost tender. Add garlic and ginger and stir for 1 minute, or until fragrant.
- Add broth, tamari, miso, and sesame oil and cook for 15 minutes, or until vegetables are tender.
- Add noodles and cook for 1 minute. Ladle soup into bowls, top with desired garnishes and enjoy.
CHICKEN FAJITA QUESADILLAS
Red peppers, which are higher in vitamin C than oranges, and onions add a lot of flavor and nutrition to quesadillas. Eat ‘em with guacamole and fresh cilantro to add two more good-for-you greens.
Ingredients
4 tbsp. olive oil, divided
2 garlic cloves, minced
2 tsp. chili powder
12 oz. boneless skinless chicken thighs, cut into 1-inch pieces
1 red bell pepper, cut into ¼-inch-thick strips
½ onion, sliced lengthwise into ½-inch strips
Four 10-inch diameter flour tortillas
3 cups shredded Monterey Jack cheese
½ cup fresh cilantro leaves
1 cup guacamole (optional)
Directions
- In large bowl, whisk 3 tbsp. oil, garlic, and chili powder to blend. Add chicken, bell pepper, and onions. Season with salt and pepper and toss to coat.
- Heat large griddle over medium-high heat. Spread chicken and vegetables over hot griddle and cook 7 minutes, turning occasionally, or until chicken is cooked through and vegetables are charred in spots. Transfer to heat safe bowl. Wash and dry griddle.
- Heat griddle over medium heat. Brush one side of each tortilla with 1 tsp. oil. Lay tortillas, oiled side down on work surface. Sprinkle ½ cup cheese over bottom half of each tortilla. Divide chicken fajita mixture between tortillas, then top with another ¼ cup of cheese. Fold top half of tortillas over filling and press lightly to compact.
- Place quesadillas on griddle and cook, flipping halfway through cooking, for 5 minutes, or until golden brown and cheese melts. Transfer quesadillas to cutting board. Open quesadillas and scatter cilantro leaves over filling. Close quesadillas and cut each into 4 wedges and serve immediately with guacamole.
As you wrap up your back-to-school prep, there’s still time to check out Zulily’s virtual Back-to-School Shop with 65% off the brands that parents – and kids – love.
