WellesleyWeston Magazine

FALL 2016

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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When there is time to make lunches from scratch at home, Schlow highly recommends doing so—and bringing kids into the kitchen as little sous chefs, too. "Making them a part of the process of cooking the food helps them not only appreciate how it tastes more, but helps them appreciate where it comes from," he says. "In our kitchen we'll make home- made ravioli, and my kids will watch how the pasta changes from blonde to green as you add the basil to the dough." With his daughter Petra, he makes shrimp tacos and has her help clean the shrimp and peel vegetables. The two of them have even developed a first-day-of-school ritual: They both get up in the wee hours of the morning and together make penne with tomato and basil for her to take with her. "It's something we both look forward to doing," he says. "And it holds up great, so I like to think she might be remembering making it together as she's eating it later that day." Schlow also takes the kids straight to the source of what goes into their lunchboxes. "At my mother-in-law's house there's a garden where we grow a lot of our veggies," says the dad, who keeps no foods with GMOs or soda in his house. "That's why Axelle will take a head of raw broccoli and eat it if we send it with her to school," he says. "Or tomatoes, and fresh cucumbers. She gets where they come from." This fall, three-year-old Axelle will go to school with sliced raw, red peppers and cucumber tomato salad with olives, as well as puréed tagliatelle Bolognese. "She loves it," he says. "Giving kids foods with lots of flavor from an early age teaches them to keep loving healthy things and keep trying new things." Sewall, who echoes Schlow's belief in the importance of getting kids to crave good food early on, also cautions against worrying about it constantly. "You don't want to put fear in them when it comes to food," he says. "It's not worth stressing about too much. A plate of bad school pizza every once in a while is a treat," he says. "Sometimes you just have to let even the healthiest eaters just be kids." 191 f a l l 2 0 1 6 | W e l l e s l e y W e s t o n M a g a z i n e Serves 2 PETRA'S SHRIMP TACOS 2 6-inch corn tortillas ½ ripe avocado, mashed 4 large shrimp, cooked, peeled, ¼ lime, juiced deveined, and cut into pieces A pinch of salt 2 pieces of cooked bacon, cut into pieces n Mix the avocado, lime, and salt. n Warm the 2 tortillas, either in the oven or on a grill or griddle, 30 seconds. n Place a small amount of avocado on warm tortilla. n Place shrimp and bacon on top. n Garnish with a bit more of the avocado on top and serve.

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