Kids Can Make: Healthy Summer-Salad-Stuffed Popovers

This fun-to-eat dish was inspired by the Tuscan bread salad called panzanella and is a great way to get kids to eat fresh vegetables. For[ little kids: Let them help stir the batter and pluck the leaves off the stems of the herbs. For big kids: Let them measure and stir the ingredients for the popovers and peel and chop the vegetables for the salad.]

Total Time:
45 min
15 min
5 min
25 min

6 servings

  • Popovers:
  • Baking spray with flour
  • 1 cup whole milk
  • 3/4 cup all-purpose flour
  • 3 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • Kosher salt
  • 3 tablespoons unsalted butter, melted
  • 1/4 teaspoon baking powder
  • Summer Salad:
  • 1 1/2 cups grape tomatoes, quartered
  • 1/4 pound fresh mozzarella, cut into 1/2-inch cubes
  • 1/2 English cucumber, peeled and diced (about 1 cup)
  • 1/2 cup loosely packed fresh basil leaves, chopped
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine or balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin generously with baking spray; set aside.

  • For the popovers: Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined, then let the batter stand for 5 minutes. Whisk in the baking powder, then divide the batter evenly among the muffin cups (a scant 1/4 cup each). Bake until puffed and browned around the edges, 20 to 25 minutes, rotating the pan halfway through.

  • For the salad: While the popovers are baking, toss the tomatoes, mozzarella, cucumbers and basil in a medium bowl. Whisk the oil, vinegar, 1/2 teaspoon salt and a few grinds of black pepper in a measuring cup; add to the tomato mixture and toss to coat. Cover the bowl and refrigerate.

  • To assemble: When the popovers are done, turn them out of the pan, using a small spatula if necessary. Place 2 popovers on each of six serving plates and top each with 1/2 cup of the tomato mixture. Serve immediately.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

Kids Warning: Note to parents: Never leave a child unattended in the kitchen. These recipes are appropriate for children of various ages, 4 to 10. When a recipe calls for cooking on the stove or using a paring knife, an adult should do those activities and let the child assist, if age appropriate.

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    This recipe is featured in:

    Healthy Meals for Kids