HOW TO GET YOUR KIDS.. OR YOU… TO EAT A GIANT TRAY OF VEGETABLES
Deb Perlman of “Smitten Kitchen” discusses her way of feeding her kids nutritious food. My general philosophy when it comes to feeding my kids is to cook what I crave, then find ways to add bait that will bring them to the table. This warm sheet-pan salad takes inspiration from fattoush, the bright, juicy-crunchy Levantine salad of tomatoes, cucumber, herbs, and crispy pita bread we love to eat during the summer. In the middle of winter, I opt for a seasonally appropriate cast of squash, cabbage, and red onion, which get roasted on high heat until the squash caramelizes, the cabbage frizzles and crisps, and the onion becomes toasty and mellow. I finish them with cider vinegar, which adds complex sweetness, and sumac, the tart spice that’s essential in classic fattoush.