As we ease back into a school day routine, I have been looking for ways to free myself up so that I am available to work with each child a little more. One thing I have done is work out a schedule (did I really say the “s” word?). Each day I have my son (15) and youngest daughter (7) making lunch and my oldest daughter (18) and middle daughter (10) making dinner — with help from me when needed.
My goal is to teach each of the children to be as self-sufficient in the kitchen as possible. Yesterday, my son was busy finishing up his Algebra, so I went ahead and started cooking some pasta. Hannah decided she could handle the rest of lunch, so I just let her go. She got out the cutting board, a sharp knife (Yes, I let my young ones use sharp knifes after I have shown them how to use them properly.), some tomatoes, and fresh mozzarella and away she went.
I love this pasta salad because it is light and healthy and my kids just eat it up. I learned to make it from an Italian lady living in Germany. Go figure ; )
Caprese Pasta Salad
1 box pasta, cooked al dente and drained
2 packages fresh mozzarella
2-3 fresh basil leaves
1 clove garlic, crushed
salt to taste
Mix together and drizzle olive oil over top. Sprinkle freshly grated parmesan over the top. Enjoy!