Kids and a Cook™

Teaching kids to eat healthy & bringing families together!

Kids and a Cook™
Recipes 

Heirloom Tomatoes & Herb Salad

Michelle Day

httpv://www.youtube.com/watch?v=r1TK-ALQInE

HEIRLOOM TOMATOES AND HERBS
Get them while you can! The homegrown /farm stand tomato season is a really short one. These should not be missed. Whenever you can, buy Heirloom Tomatoes instead of the standardized mega market variety– if only for the taste (which is reason enough, no need to mention supporting local farms and eating fresher foods).
Heirlooms are hard to get in mega markets because they are thin skinned and hard to commercially stock, the variance in their size, sprawling growing habits (don’t do well in cages) make them difficult to efficiently package and price. Additionally Heirlooms must be open-pollinated by natural methods (again effecting commercial efficiency, cost and productivity).
Heirloom Tomatoes are colorful, ranging everywhere from green to purple and black to red. They are dented, ugly, striped, misshapen and not uniform in size or variety. There are too many varieties to name. It is best to buy an assortment and slicing up a variety provides a wonderful nuance and extremely flavorful salad.
But what is an Heirloom Tomato? Truth is, there is no solid definition. They could be used from seeds that are 100 years old or from the World War II era, or simply seeds handed down a couple of generations. Besides being open pollinated– one thing is sure in an Heirloom Tomato; there is no GMO (Genetically Modified Organisms).
All Tomatoes are rich in Lycopene. I found it interesting that some studies show that when cooked they contain higher concentrations than when raw. They are also rich in vitamins B and C and iron and potassium.
So – Get your kids and go to a Farmer’s Market really soon! Have them pick out the coolest tomatoes they can find. It will be fun to serve up the salad tonight.

Elisabeth’s Heirloom Tomato Herb Salad is simple. No measuring!
Slice as many tomatoes as you think you will eat and arrange on a platter.
Lay fresh Mozzarella slices between the tomatoes
Sprinkle on top fresh herbs (to taste). We use Oregano, Basil, Tarragon and Thyme. Sometimes Elisabeth insists on Rosemary and it is actually quite good. If at all possible use fresh herbs, there is just so much more taste and visual appeal than in the dried herbs.
Sprinkle Sea Salt over the Tomato slices (again to taste).
Drizzle with Extra Virgin Olive Oil.
Let sit for a while so that the flavors have a chance to meld together.
Thanks for reading our Blog on ‘Kids and a Cook’. — MDB.

Michelle Day

Michelle Day has been cooking and baking since she was old enough to hold a whisk. Michelle is an expert cook and her passion for cooking and entertaining has never wavered. At the age of 10 Michelle’s Family started a bakery in Simsbury CT, where Michelle got her first taste of running a food service business. In 1994 Michelle moved to New York City, where, she found her true passion in baking. In 2001 she started “The Catering Divas” Catering business. Serving the Upper East Side, she catered numerous small dinner and cocktail parties. Her passion and attention to detail won her the attention of some of New York’s Elite. Back at home in Connecticut, Michelle is a well known culinary instructor and her cake decorating skills jump-started a side business — Devine Cake Designs — where clients clamor for her inspired and beautifully artistic designs. After 15 years in the culinary industry, Michelle’s love of cooking, baking and children, has lead to her to her newest career, offering personalized family cooking classes and creating a TV show, digital broadcasts and Cook Books like no other. Kids and a Cook is all about healthy, fun, and easy meals for kids and their families. Michelle credits her parents with her success and her love of food, helping to create so many memories being in the kitchen with them as a child. Her goal is to have a show to help viewers create the same memories with their families. A show for the kids, and by the kids, with the “cook” there as guidance. Michelle’s featured co-host is an energetic, precocious 9-year-old named Elisabeth. Although a finicky eater, Elisabeth still loves to cook in the kitchen and learn about ingredients and how to mix them to make tasty dishes. Come join us — as you and Elisabeth learn easy recipes and explore culinary adventures. Michelle Day is available for lectures and cooking demonstrations. Please contact us through this website.