Master Chef Toni is Back with Kids’ Camps and a New Summer Recipe
Save up to 30% off CTCA International Cook & Play Summer Camp when you mention Plum District at sign up!
Last month, we introduced you to Master Chef, Toni Wiliard-Young – mom of four and Owner/Operator of Chef Toni’s Cooking Adventures (CTCA). Her recipe for Red, White, & Blue Berries Cookies was a welcome treat at our families’ Memorial Day Festivities — we hope you loved them, too!
Today, Chef Toni is back with another flavorful recipe that gives you just a taste of the curriculum for her International Cook & Play Summer Camps. Designed for kids ages 4-13, these culinary adventures explore a different cultures through food each day – from Mexico to Africa to Russia and beyond. It’s a unique and exciting opportunity for kids to experience food, art, culture, and more.
Camps run from July 8–Sept 6. Pop in for a full day (9am-5pm), half day (9am-1pm or 2-5pm), or take a drop-in Saturday class! To save up to 30% on CTCA’s International Cook & Play Summer Camp by mentioning Plum District when you enroll.
And now, Chef Toni’s Pasta Primavera — a colorful, veggie-filled recipe the whole family will love. It’s a quick, easy intro to what your master-chef-to-be will whip up at summer camp!
12 ounces tricolor fusilli
4 cups broccoli florets
3 carrots, thinly sliced
1 red bell pepper, cut into thin strips
1 cup frozen peas
4 tablespoons cold unsalted butter
2 cloves garlic, minced
1 cup low-sodium vegetable or chicken broth
freshly ground pepper
1/2 cup grated Parmesan cheese, plus more for topping
2 tablespoons chopped fresh parsley (or basil)
Juice of 1/2 lemon
1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccoli, carrots, bell peppers, and peas during the last 3 minutes of cooking. Reserve 1 cup cooking water, then drain the pasta and vegetables and return to the pot.
2. Meanwhile, make the sauce: Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the garlic and cook, stirring, until it begins to soften (about 1 minute). Add the vegetable broth, 1/2 teaspoon salt, and pepper to taste; bring to simmer and cook until slightly reduced (about 3 minutes). Whisk in the remaining butter until melted and the sauce is thickened, about 1 minute more.
3. Pour the sauce over the pasta and vegetables and add the cheese, parsley and lemon juice. Cook over low heat, stirring, until the cheese melts (about 1 minute) adding enough reserved pasta water to loosen the sauce. Season with salt and pepper and top with more cheese. Enjoy!
|Print article||By Katie Virk | Posted in In The District | RSS 2.0.|
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