Creating Family Food Experiences

It was a regular Wednesday evening and, bored with our typical dinner rotation, I planned something different. Falafel! Simple, healthy, and with toppings I knew my kids would eat (tomatoes, olives, cucumbers, feta, tzatziki, pita bread). I recalled that they enjoyed falafel the previous time I’d prepared it but (oy!) I was mistaken! They balked at the baked-then-lightly fried chickpea and herb patties and made a mess of deconstructing dinner. Dang! Mom failed. Or did I?  

Upon inquiring about what they’d want the next night, my bright-eyed daughter beamed, “Homemade pasta!” Hm, I pondered, “That might be to much effort,” yet we had the ingredients – precious eggs from pasture-raised hens and local, organic flour. We had delish toppings – my sister’s elk sausage and garden garlic, local organic butternut squash, Idaho raw butter and fresh sage. I reviewed the recipe – it was easier than I remembered. We went for it! 

It took 15 mins to prepare the dough, which rested for two hours while we ran errands. Once home, I expected good ol’ family fun to roll out the dough and fettuccine noodles together. Nope. My son vehemently opposed doing anything related to cooking (which he declares he HATES). He despises hanging out in the kitchen, even when I implore him to do homework at the counter to keep me company. Help cook? No way. He flat-out refused. I sent him to his room for 12 mins (without devices), during which time my daughter and I rolled out and strung up half the dough.  

When I invited my son back into the kitchen to help, he asked me not to take a picture of him smiling (lest someone on FB would think he’s having fun), while simultaneously stating the only thing he likes to do in the kitchen is make pasta (win!). After less only ten more minutes to complete the noodling, he went on to make a bowl of guacamole from scratch for a snack (and, seemingly, enjoyed doing so).  

It took only 15 more minutes to complete dinner! Notably, I’d prepared the squash the previous day when baking the falafel. At the table, my kids oooed and aaahed at everything except the squash (as expected). My daughter asked if we had any pesto. Of course! (I make it every week!). Even though my son pointed out that I always make ONE thing they don’t like (the squash), he thought dinner was DELICIOUS. The vibe at our table was heartwarming. 

Y’all, THIS was one of those times when I was so grateful my kids take a vested interest in at least a couple of simple meals. (Mostly, they complain about me cooking most every meal from scratch.) Making pasta has become a family tradition they ask for and (dare I say?), enjoy. These special moments of togetherness in the kitchen and around the table is why I do what I do. Committing to family food experiences that highlight seasonal ingredients, celebrating Idaho’s terroir, and honoring my Idahoan-Italian roots helps us establish food values, create family traditions, and enjoy each other’s presence.

In this fickle season between winter and spring, during a time of uncertainty and emotional unrest, I hope you’ll draw your loved ones close to create your own meaningful food experiences.