The 52 New Foods Challenge: 3 Recipes to Cook with Kids

Is your family dinner menu stuck on repeat? This new book will help you get your groove back in the kitchen, and turn picky eaters into full-fledged food adventurers.

By Erin Feher April 7, 2015

Is your family dinner menu stuck on repeat? A local Bay Area mom-turned-cookbook-author wants to help you get your groove back in the kitchen, and turn your little picky eaters into full-fledged food adventurers. The secret sauce is outlined in her new book, The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year. In addition to providing practical advice on shopping seasonally, cooking with kids and fostering peace (not war) at the dinner table, her prescriptions are completely approachable for even the busiest family, as they require only a 1-2 hour time commitment each week. For a taste of what the book has to offer, author Jennifer Tyler Lee has shared three of her family’s favorite recipes and a few invaluable tips with us. Click through to sample them all!

Brussels Sprouts Chips

Ingredients for Roasted Brussels Sprouts Chips

1 pound Brussels sprouts, trimmed and peeled
2 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt

Directions for Roasted Brussels Sprouts Chips

1. Preheat the oven to 350°F.

2. Using your fingers, peel away the leaves from the sprouts.

3. Place the leaves on a rimmed baking sheet. Add the oil and salt and toss to combine.

4. Bake for 10 minutes, then toss the leaves in the pan. Reduce the heat to 250°F and bake the sprouts for 3 to 5 minutes more, or until the leaves are crispy and almost burnt. Let your kids watch closely to figure out the best timing for your oven.

For expert tips on achieving the perfect chip (including rookie mistakes to avoid) click here.

Get your own copy of The 52 Foods Challenge right here.

What are your creative ways to eat healthier as a family? Tell us in the comments below!

—Erin Feher