I’ve finally figured out the secret of getting my kids to eat anything I put in front of them!
Don’t feed them all day.
I’m kidding. Maybe not all day. Ha.
But, see…I don’t particularly care for bananas. And yet it’s amazing how my apathy turns into “Oh my goodness, this is the best tasting banana ever!”…when I’m really hungry. Right?
And I’d say the same applies with the kids…and pretty much any food they don’t like. I mean, this bean salad I made last month that they hated, but now this week love? Hm. I’d say the difference was not giving them a snack after swim lessons, so close to dinner time. Clean plates, I tell ya.
I’m going to test my theory next week with some chicken liver.
Or maybe I’ll just stick to beans. Don’t want to push my luck.
White Bean Salad with Spicy Pepperoni and Tomatoes
Serves 4-6 as a side
Prep time: 15 minutes
• 2 (15 ounce) cans white beans (such as butter or cannellini), drained and rinsed
• 4 ounces spicy pepperoni, sliced thin and quartered
• 1 pint sweet cherry tomatoes, halved
• 1 cup parsley, chopped
• 1 tablespoon dried oregano
• 1/4 cup extra virgin olive oil
• 2 large cloves garlic, minced
• 3 tablespoons red wine vinegar
In a large bowl, gently toss together the beans, pepperoni, tomatoes, parsley, and oregano. Season with a pinch of salt.
In a small bowl, whisk together the olive oil, garlic, and red wine vinegar. Season with a pinch of salt. Drizzle the vinaigrette over the bean mixture and gently toss to combine. Taste and add more salt or vinegar as necessary. Serve right away.
Note: if using mild pepperoni, I recommend adding in a dash of cracked red pepper for some heat.
(largely adapted from FineCooking.com)
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