This recipe has become a summer favorite around the Spatulatta kitchen. It starts in the garden when we plant the basil plants in spring. The anticipation of watching the plants mature is always a great topic of conversation around here. When are their enough leaves to make up the cups needed for pesto!
The hardest part is washing and picking the basil leaves but if you have lots of hands, the work goes quickly.
Liv chose the theme for one of our programs. She called it Doggie Appreciation Day. She wanted you all to know how much the she loves dogs. There are dogs of every size, shape and color and Liv loves them all. But there’s one particular dog that winds up on her plate from time to time – and that’s the hot dog!
Ask mom if she would please help you by slicing the watermelon and cantaloupe into slices about 1/2 thick and cutting away the rind. You'll also need help cutting the pineapple and maybe washing and taking the leaves off the strawberries.
You meanwhile can peel the bananas and use a butter knife to cut them into chunks.
Arrange your fruit in bowls so that you can reach them easily.
Lay the melon on a cutting board and use the cookie cuts to make fun shapes.
Now come the tricky part putting the fruit on the skewers. One end of each skewer is very pointy and boy, will that hurt if you push it all the way through the piece of fruit and into you!
We hold the piece of fruit by the edges and hold it up where we can see where are fingers are and where the point is headed. Then we push the pointy end straight into the middle of the fruit, well away from our fingers. You have to use your imagination a little to figure out where the point is going to come out and make sure your fingers aren't in the way.
You might want to practice with some thick pieces like the strawberries or the bananas before you try the cookie cutter shaped fruit.
Add more fruit until the skewer is almost full then lay it on a plate. Put the plate into the refrigerator until your ready to serve your kabobs.
This salad combines all the wonders of harvest, pairing bright cherry tomatoes with corn freshly cut from the cob. Black olives and avocado, not only provide color, but fill this salad so full of favor you will make it a meal.
There’s no cooking, just arranging things on a pretty plate. Children will feel a sense of accomplishment when they bring this lovely dish to the table.