In the Kitchen with Henny: No-sweat summer dishes

I loved the idea so much that I launched my Kids’ Summer Supper Takeover Challenge – and I’ve been blown away by the photos and messages I’ve received. Kids all over the country are cooking dinner (yes, really!), and their families are thrilled.

Summer has its own kind of rhythm, with late nights and family outings, and everything feels a bit more relaxed (and sometimes a bit more chaotic). With so much going on, I’m all about keeping meals simple, delicious, and doable.

This crunchy, hearty salad is perfect to pack up for lunch or take to any get-together. It’s colorful, full of texture, and totally satisfying on its own – but also super flexible. It’s replete with fresh vegetables and protein, and the peanut butter dressing pulls everything together in the most delicious way.

Place all the salad ingredients in a large bowl, including the roasted vegetables and any add-ins you’re using. In a small bowl or jar, mix together the dressing ingredients, adding water as needed until smooth and pourable. Taste and adjust seasoning. Pour the dressing over the salad, toss gently to coat, and serve right away or refrigerate until ready to eat.

This recipe was born out of a conversation with my neighbor and friend Marna, who mentioned that she loves using Everything But the Bagel spice mix on roasted vegetables and other dishes. I was intrigued. A few days later, while preparing baked salmon, I opened my spice drawer and there it was, my own jar of Everything But the Bagel seasoning staring back at me. I thought, “Why not?”

I sprinkled it on the salmon, squeezed some lemon, and popped the salmon in the oven. It was amazing! One spice jar and a wonderful blend of flavor, and a new favorite dinner was born.

The spice mix is made up of poppy seeds, sesame seeds, dried onion and garlic flakes, and salt. Simple, crunchy, and packed with flavor.

Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper and place the salmon fillets skin-side down. Drizzle lightly with olive oil, sprinkle generously with Everything But the Bagel seasoning, and finish with a squeeze of fresh lemon. Bake for 12-15 minutes, depending on the thickness of the fillets, until the salmon is just cooked through and flakes easily with a fork. Serve warm, chilled, or at room temperature with rice or a fresh salad.

This dish was inspired by my 10-year-old great-niece, Peri, who took charge of dinner one evening and cooked this delicious one-pot meal for her family. The next morning, her mother sent me a photo of the dish with a rave review – and I had to try it myself. I headed to the supermarket, grabbed the ingredients, and recreated it that same night. It’s rich, comforting, and full of flavor – and all made in one pot.

In a wide pot or deep pan, heat the olive oil and sauté the onion until golden. Add the cubed chuck steak and season with black pepper and garlic powder. Let the meat brown slightly, giving it a few good stirs, then cover and simmer on low heat for about 2 hours.

Once the meat is tender, add in the ptitim, water, salt, and paprika. Cover and cook for 20-25 minutes or until the ptitim are soft and the liquid is mostly absorbed. Fluff with a fork and sprinkle with chopped parsley just before serving.

Honestly, if it weren’t for all my talented nieces, I’m not sure this article would have come together. My niece Fraidy’s kids were the inspiration for the smoothie bowls. They make them on their own to serve for seudat shlishit (the third Shabbat meal) during those long, hot summer afternoons. It’s the perfect late-day meal – cool, refreshing, and filling enough to count as dinner. The fact that her children make it all by themselves? Another win for kids in the kitchen!

Smoothie bowls have taken the spotlight in recent years thanks to the açaí bowl craze – those vibrant, spoonable blends topped with fruit, granola, and seeds. But since açaí isn’t always easily available in Jerusalem, I’ve gone with smoothie bowls instead. They’re just as fun, colorful, and refreshing. And the best part is: You can use whatever frozen fruit you have on hand. They’re quick to whip up, endlessly customizable, and very refreshing.

Prepare your toppings and set aside. In a blender, combine the frozen bananas, berries or mango, and just enough liquid to blend into a thick, spoonable, smooth, sorbet-like consistency. Divide into bowls. Top with banana slices down the center, a sprinkle of chia seeds, clusters of blueberries, and a handful of granola. Or switch it up with your favorite toppings and let everyone build their own bowl.

If you want to prepare them ahead of time, blend the smoothie base and transfer it to an airtight container. Freeze until ready to use. Remove from the freezer about 30 minutes before serving. Scoop into bowls, add toppings, and enjoy.

IT’S BEEN a bit of a rocky start to summer here in Israel, and, like many of you, I’m trying to focus on the little joys and silver linings. Some days feel easier than others, but when it comes to food, let’s keep meals simple, fresh, and flexible. Don’t be afraid to hand over the spatula to get your kids involved. It can be fun for them and a nice break for you.

And hey, if they’re up for the challenge, they can enter my Kids’ Summer Supper Takeover Challenge (email address below). I’d love to see what they come up with. Most importantly, be kind to yourself, keep things light, and remember: Simple is the new cool! 