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!