ChopChop Magazine

ChopChop: The Fun Cooking Magazine for Families is an award-winning quarterly magazine, published in English and Spanish for over 10 years. Each 48-page issue of the magazine contains delicious, nutritious, culturally diverse, affordable, and easy-to-follow recipes, along with essential kitchen skills, STEAM learning, and loads of fun games, and activities.

QUICK BITES

THE LEARNING GUIDE TO THIS ISSUE

CHOPCHOP Jr. Salad on a stick • RECIPES JUST RIGHT FOR THE LITTLEST COOKS

Strawberry-Watermelon Smoothie • If there’s anything more refreshing than a bright pink two-fruit smoothie, we don’t know what it is! Plus, it makes for a nice, cooling start to your day.

SUMMER SALADS

Summery Grain Salad • Have you ever eaten the Middle Eastern wheat salad called tabouli? This recipe is similar—and similarly delicious. If you want to turn it into a main dish, just stir in a can of drained beans or tuna—or, like Kids Advisory Board member Sophia, top the salad with cooked salmon.

Lebanese Tuna Salad • You’ve probably tried mayonnaise on tuna, and if you’re a ChopChop reader, you may have tried olive oil and yogurt on tuna. Tahini (sesame seed paste) is a surprising and welcome addition: It’s creamy and nutty and we love it. But if you’re not a fan, feel free to substitute whatever condiment you like best! Kids Advisory Board member Katherine recommends adding chopped pickles for even more zippy flavor.

Fruity Broccoli Slaw • Have you ever tried broccoli slaw? If you think you don’t like broccoli, this slaw might surprise you since it’s made with the broccoli stems, which are sweet and crunchy; look for it in the produce aisle, near the bagged coleslaw mix. This salad makes a great side dish for a picnic or cookout.

FRUiT SALAD PREP • Fruit salad is easy to make—once the fruit is peeled, pitted, and chopped, that is. Here’s how to get there!

FRUiT SALAD PREP

The Perfect Fruit Salad • Fruit salad is a juicy, beautiful favorite, and summer is the perfect time to make it! Fruit is ripe now and makes a cool and welcome start to a hot day. You don’t really need a recipe for fruit salad. It can be as simple as a bowl full of cubed melon, or as complicated as a dozen kinds of cut-up fruit. Mix and match however you like!

WHAT’S DIFFERENT?

Green and White Bean Salad • Feel free to turn our zippy two-bean salad into a three-bean salad by adding an extra can of another kind of beans—just increase the seasoning a little bit if you do.

Frozen Mango Sherbet • We just love a two-ingredient recipe! Especially one that’s this tasty and refreshing. If you’ve never turned frozen fruit into a creamy dessert before, prepare to be amazed. Kids Advisory Board member Linnea served this to a member of her family who said, “It tastes like a tropical vacation.”

KITCHEN CASH MATH AND FINANCE IN COOKING

CARTOON CORNER

ALL ABOUT PEPPERS

Why do hot peppers taste spicy?

Amazing Yogurt Dressing with Bell Pepper Dippers • Chef Ana Sortun likes to serve this dressing at her restaurant Oleana in Cambridge, Massachusetts, with a salad of chopped romaine leaves, shredded cucumber, walnuts, fresh dill, and fresh mint leaves. Here, we’re serving it as a delicious dip for fresh bell peppers, but Kids Advisory Board member Chananya recommends serving it with all different types of vegetables.

Pasta with Roasted Bell Pepper Sauce • Roasted peppers make the summeriest pasta around. Just be sure to use the sunset-colored ones (red, orange, or yellow) so that your sauce will be nice and sweet. The sauce can also be served on rice, salmon, chicken, or any kind of burger. If you like tangy, Kids Advisory Board member Abigail recommends adding a squeeze of lemon to the sauce.

Double-Pepper Salsa • Salsa isn’t just for scooping up with...