The 52 New Foods Challenge: 3 Recipes to Cook with Kids

Is your family dinner menu stuck on repeat? This new book will help you get your groove back in the kitchen, and turn picky eaters into full-fledged food adventurers.

By Erin Feher April 7, 2015

Is your family dinner menu stuck on repeat? A local Bay Area mom-turned-cookbook-author wants to help you get your groove back in the kitchen, and turn your little picky eaters into full-fledged food adventurers. The secret sauce is outlined in her new book, The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year. In addition to providing practical advice on shopping seasonally, cooking with kids and fostering peace (not war) at the dinner table, her prescriptions are completely approachable for even the busiest family, as they require only a 1-2 hour time commitment each week. For a taste of what the book has to offer, author Jennifer Tyler Lee has shared three of her family’s favorite recipes and a few invaluable tips with us. Click through to sample them all!

Basil Pesto Pizza

Ingredients for Basil Pesto Pizza

1/2 recipe Whole Wheat Pizza Dough (from The 52 New Foods Challenge, pg. 119)
1 tablespoon extra virgin olive oil
1/4 cup nut-free basil pesto (from the 52 New Foods Challenge, pg. 230)
1 medium tomato, thinly sliced
1/4 cup shredded mozzarella cheese
Torn fresh basil leaves, for garnish

Directions for Basil Pesto Pizza

1. Lightly oil a rimmed baking sheet. Press out the dough onto the baking sheet and set aside to rise until it doubles in size, about 2 hours.

2. Preheat the oven to 400°F. Brush the dough with the oil. Top evenly with the pesto and sliced tomatoes. Sprinkle with the cheese.

3. Bake for 15 to 20 minutes, of until the crust turns golden brown and the cheese has melted.

4. Top with basil leaves and serve.

Get your own copy of The 52 Foods Challenge right here.

What are your creative ways to eat healthier as a family? Tell us in the comments below!

—Erin Feher