Watermelon Juice with Lime
Because there’s so much water in watermelon, you can blend it up to make a perfectly quenching drink! We love the way a pinch of salt and a squeeze of lime balances out th
Frozen Watermelon ‘Popsicles’
Okay, these aren’t really popsicles. They’re watermelon wedges frozen on sticks. But isn’t this a nice, cold way to eat your fruit? Leave the rind on, if you want the slices
ChopChop Salad
This chopped salad is all about the crunch—and it’s a great way to test your knife skills! Feel free to add shredded cheese, fresh herbs, and any other fresh vegetables
Green and White Bean Salad
Kids Advisory Board member Aleeza describes this salad as a “crunchy, velvety bean salad,” and we agree. With its tender beans and tangy dressing, this is the perfect si
Zippy Potato Salad
Some potato salads feature potatoes that are slightly overcooked and almost falling apart, and others have potatoes that hold their shape. We like the hold-their-shape kind
Leftovers to Lunches
Even though we love to cook here at ChopChop Family, we all have been a part of a morning panic that includes staring into the fridge hoping something will appear to grab for lunch
6 Breakfast Tips To Alleviate The Morning Rush
We know school-day mornings can be chaotic. Yes, we’re also still pining for those lazy summer days when multiple backpacks and lunches didn’t have to be packed at the same tim
What Is Zhoug and Why I Love It on Everything
As a rule, I make everything from scratch. For me it’s easier, quicker, cheaper, more interesting, and infinitely more flexible (If a recipe has something I don’t like, I can o
Guest Blog: In the Family Kitchen—Blogs from The Kids Cook Monday Initiative
The Kids Cook Monday (KCM) loves that as ChopChop Family aims to inspire families to cook and real food together, families also learn about their culinary roots in the process. Int
Meet Molly McKendry of the New England Dairy & Food Council
We love learning more about like-minded individuals and organizations whose missions are similar to ours. So we were excited to interview Molly McKendry, a registered dietitian and