Kid-friendly recipes: Enjoy a medley of tastes, colors and textures

I came across Ali Slagel’s recipe for Ginger-Lime Chicken in a compilation of kid-friendly recipes in the New York Times. It pairs perfectly with a winter citrus salad in heavy rotation at Farmhouse School. It turns out that kids love making both dishes as much as they do eating them. Yes, kids will eat mounds of salad if it’s as vibrant and flavorful as this one, especially when they take ownership of its creation. The two dishes comprise a full, satisfying supper and come together quickly. You could add basmati rice, but we didn’t miss it. It’s an easy weeknight dinner, even without young helpers.

Mayo marinade is the secret to the moist, tender chicken. And using a cast iron grill pan to get a crisscross char boosts the visual appeal. I remind students to let the oil in the pan come to full, nearly smoking heat before adding the chicken. Most of us lack the required patience, and the meat sticks to the pan, leaving behind that beautifully browned exterior when we flip it over.

The salad is a mashup of my favorite elements from different recipes and is entirely flexible. Tuscan kale is the typical green used, but I like to mix in watercress, dandelions, and chicories like escarole and endive. Red cabbage adds terrific contrast. I have a nearby grocery store with a vast produce department and pick up whatever looks the best. You should be able to find arugula and spinach to add to the kale base without too much trouble.

Any sweet citrus works here, and various sizes and colors add to the beauty. Cara Cara oranges, pink grapefruit, blood oranges, kumquats — there is much to choose from at this time of year. You have options with the herbs, too; stick to tender ones such as dill, cilantro, parsley and basil.

Jicama isn’t strictly necessary, but it is the biggest surprise for people of all ages who make this salad. It looks like a huge, misshapen potato. Once this root vegetable is peeled and cut into matchsticks, it yields crisp, crunchy, white batons with a mild flavor. It tastes like a cross between an apple and a water chestnut. If you’ve had the precut version sometimes found in the grab-and-go section of the salad chiller, try cutting up your own for a sweeter and juicier option.

Red onions aren’t a typical kid favorite, but once marinated in the dressing, they become mild and silky. A mandolin is ideal for this job, but even adults must be careful. I always use a pronged hand guard, which holds the vegetable in place as it is pushed against the (very sharp) blade. Many people don’t, and that’s why so many mandolins end up in thrift stores.

Kids love using kitchen gadgets, and this salad creates an opportunity to use many of their favorite tools. Box graters, zesters, juicers, mezzalunas, stem strippers and garlic presses add to the hands-on fun. I just picked up a safety peeler in the form of a snail to add to the collection. A little whimsy goes a long way toward making work feel like play.

Once everything is tossed together, there should be a medley of colors, textures and tastes. Sweet, tart, salty, bitter, savory, crunchy, creamy and crispy combine in one bowl. Each forkful yields something new that delights the senses and nourishes the body.

• Leslie Meredith is the winner of the 2019 Cook of the Week Challenge and teaches people how to grow and cook “real” food. She runs Farmhouse School on a historic homestead in Campton Hills. See the school’s Facebook or Instagram pages @FarmhouseSchool or contact Leslie at food@dailyherald.com.

Ginger-Lime Chicken

1½ to 2 pounds boneless, skinless chicken thighs or breasts

Kosher salt (such as Diamond Crystal) and black pepper

⅓ cup mayonnaise

1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving

1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

Pat the chicken dry and season all over with 1½ teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)

To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.

To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.

Serve chicken with lime wedges, for squeezing on top.

Serves 4

― Ali Slagel, NYT Cooking

Winter Citrus Salad

¼ cup extra virgin olive oil

3 tablespoons freshly squeezed orange juice

1 lime, zested and juiced

2 tablespoons honey

2 teaspoons Dijon mustard

½ teaspoon sumac

Salt and ground black pepper, to taste

2 teaspoons fresh herbs, minced

1 small red onion very thinly sliced

¼ cup toasted pepitas

4-5 cups winter greens, tough stems removed and sliced into thin ribbons

1 small jicama, peeled and cut into matchsticks

4 oranges, peel and pith removed and cut into crosswise slices

2 avocados, diced

In a small bowl, whisk together the oil, citrus juice and zest, honey, mustard, salt, pepper and herbs until emulsified. Add the onions and set aside for at least 20 minutes.

Meanwhile, prep your other ingredients. Add the greens and jicama to a large bowl and pour onion mixture on top. Toss to coat and lay citrus, pepitas and avocado prettily on top.

Serves 4 to 6

― Leslie Meredith