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Our Blog: May 5, 2022

Cooking Together for Mother’s Day Lunch

Cooking with MomBy Nicole Spain, Registered Dietitian

Maybe your kids have surprised you in the past with a Mother’s Day breakfast in bed. As mine have gotten older I find they are able to cook a lot in the kitchen by themselves. But when they were young you may be lucky like me and ended up with a nice piece of toast or a bowl of cereal. If you’re still feeling hungry and would like to foster a love of cooking, ask your kids to spend some time with you in the kitchen this Mother’s Day. Try these easy to make and spring inspired recipes for a delicious Mothers’ Day Lunch. Here are some guidelines for what your proteges can help you with in the kitchen:

Mini Chefs (1-2 years old)

  • Count ingredients
  • Wash fruits and vegetables
  • Add ingredients to a bowl
  • Put paper liners in muffin tins

Little Chefs (3-5 years old)

All the above PLUS:

  • Help gather ingredients
  • Pour from measuring cups
  • Mix ingredients in a bowl
  • Mixing and kneading yeast dough
  • Rolling bread or pie dough
  • Using cookie or biscuit cutters
  • Spreading butter on bread
  • Whisking batter
  • Mash bananas

Young Chefs (6-8 years old)

All the above PLUS:

  • Measuring and pouring dry ingredients
  • Cracking & whisking eggs
  • Using specialized hand tools such as a can opener, juicer, or garlic press
  • Grating cheese
  • Peeling fruits or vegetables
  • Using paring or other small knives

Pre-teen Chefs (9-12 year olds)

All the above PLUS:

  • Use specialty appliances such as panini press, waffle maker, and griddle
  • Use a food processor, blender and stand mixer
  • Putting foods in the oven and removing them
  • Working with timers and thermometers
  • Baking quick breads and muffins
  • Adjust recipes using multiplication and division

Caprese Grilled Cheese

Serves 4


  • 8 slices whole wheat bread
  • 4 Tbsp pesto
  • 8 slices fresh mozzarella cheese
  • 3 large ripe tomatoes
  • 2 Tbsp balsamic vinegar
  • Butter, softened


  1. Wash tomatoes and dry. Slice into medium slices (you should have about 3 slices per sandwich or 12 total).
  2. Place tomatoes into a shallow dish. Pour 2 Tbsp balsamic vinegar over tomatoes. Let sit while preparing the rest.
  3. Butter 1 side of each slice of bread.
  4. Heat skillet over medium heat.
  5. Place a slice of bread butter side down. Top with 1 Tbsp pesto, add 1 slice of cheese, 3 tomatoes, and another slice of cheese. Place top slice of bread butter side out.
  6. Cook until golden brown on one side and then flip. Approximately 3 min per side. Repeat until all sandwiches are cooked.
  7. Cut in half with a bread knife.

Broccoli Salad

Serves 6


  • 1 ½ lbs fresh broccoli
  • 1 large apple
  • 1 cup blueberries
  • ¼ cup red onion
  • ½ cup dried cranberries
  • ¼ cup sunflower seeds
  • 2 Tbsp lemon juice
  • 1 cup Greek yogurt, plain
  • ¼ cup honey
  • 2 tsp apple cider vinegar
  • 1 Tbsp poppy seeds


  1. Wash broccoli, apple, and blueberries.
  2. Chop broccoli into small bite size pieces.
  3. Chop apple into small bite size pieces.
  4. Dice onion.
  5. Place broccoli, red onion, blueberries, cranberries, and sunflower seeds in large bowl.
  6. In a small bowl, toss chopped apple with 1 Tbsp lemon juice. Add to the big bowl.
  7. In a small bowl, whisk together 1 Tbsp lemon juice, yogurt, honey, apple cider vinegar and poppy seeds.
  8. Pour dressing over salad and toss gently to combine.
  9. Serve immediately or refrigerate until serving.

Recipe adapted from: 

Berry Yogurt Bark

Serves 8


  • 26 oz Greek yogurt
  • ¼ cup honey
  • ¾ cup chocolate chips
  • 2 strawberries
  • ¼ cup blueberries
  • ¼ cup raspberries


  1. Wash strawberries, blueberries, and raspberries. Pat dry with a paper towel.
  2. Slice strawberries.
  3. Place chocolate chips in a microwave safe bowl and heat for 30 seconds intervals. Stirring in between until smooth.
  4. In a large mixing bowl, combine yogurt and honey.
  5. Line a baking sheet with parchment paper.
  6. Spread the yogurt mixture evenly over the entire baking sheet.
  7. Dot the chocolate in little mounds all over the bark. Use toothpicks to swirl the chocolate.
  8. Top with berries.
  9. Freeze for 2 hours. Break bark into pieces and serve. Store in airtight container in the freezer.

Recipe adapted from: