Recipe courtesy of Food Network Kitchen

Kids Can Make: Healthy Summer-Salad-Stuffed Popovers

Name: Kids Can Make: Healthy Summer-Salad-Stuffed Popovers
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: 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; 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

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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.

Level: Easy
Total: 45 min

Prep: 15 min
Inactive: 5 min
Cook: 25 min

Yield: 6 servings

Nutrition Info

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Ingredients

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

Directions

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.

Never leave a child unattended in the kitchen. Limit the child to tasks that are safe and age-appropriate.