One of our favorite things to do on Saturdays (besides eating a big, homemade breakfast and letting the kids stay in their pjs–see this post) is to go downtown to the Farmers’ Market. I love being able to get fresh produce for the week and the kids love being able to pick what they want for lunch, after looking at all the food vendors.
After shopping, we grab our lunch and sit down to eat, listening to the music by local musicians. Being a musician myself, it’s fun to point out the various instruments to the kids.
Matthew said he wants to take harmonica lessons, that is, after he learns to play cello and air “cutar.” (Guitar apparently is a hard word to say–either that or he really misunderstood how I pronounce it.)
Unfortunately, my kids are picky eaters, but as they grow, and are introduced to more varieties of foods, they are getting better. This is one dinner they really like. Matthew said, “Double thumbs up, Mom,” which I think is kid-code for a really good meal, and Grace said, “Save the recipe. I am glad you made it this time without squash.” Haha, the mouth of kids!
Cherry heirloom tomatoes and fresh corn work best in this recipe, but you can use frozen corn and roma or beefsteak tomatoes if you’re in a pinch. The Ricotta and Parmesan cheese add a nice balance to the egg and vegetable mixture, as it doesn’t feel too heavy or too egg-y. Continue reading