Here’s What Celeb Chefs Cook For Their Families (Win!)

Little Critics: What Canadian Chefs Cook for Kids (And Kids Actually Eat) is launching later this month, and in it celebrated writer, editor and food critic and parent Joanna Fox reveals the tried-and-true culinary trade secrets and fool-proof recipes used by legendary chefs to win over the toughest of all critics: kids.

Joanna extrapolates a fun, accessible side of family lives of some of Canada’s top chefs to share culinary traditions and recipes that won’t be found on the menu in some of Canada’s most highly esteemed restaurants. Featuring options for breakfast, lunch and dinner, snacks, drinks and desserts, Joanna’s aim for the cookbook is also to help children and parents learn about the vast diversity of our country and its people, showcasing how rich and comprehensive our food culture really is—and ultimately how food unites families.

Try Vancouver-based chef Andrea Callan‘s Zucchini Bake, from the book, and enter to win one of three copies of Little Critics below! —Vita Daily

Chef Andrea Callan’s Zucchini Bake

As kids, my siblings and I were always picky about eating vegetables. My mom discovered that we all liked Italian dressing and that if she snuck some on our vegetables, we were more inclined to try them. Our gardens were always plentiful with all the produce in this recipe, which helped subsidize the food bills for a family of five. She would make this for us at least once or twice a week with a side of rice or pasta or mashed potatoes. This is an everyday recipe you can serve the same way, or as a side to chicken, white fish, pork, or steak. I get more compliments on this simple dish than almost anything else I make. If you’re in a hurry, don’t feel guilty about throwing it in the microwave to save time or in a pressure cooker for 5 minutes.

1 medium zucchini, seeded and cut into ¼-inch slices on the diagonal
1 medium red bell pepper, seeded and cut into ¼-inch slices on the diagonal
2 medium tomatoes, cut into wedges, or 1 pint cherry tomatoes
½ red or white onion, cut into wedges
4 cloves garlic, thinly sliced
1 handful fresh basil or flat-leaf parsley leaves
1 tsp pepper
¼ tsp salt
½ cup Italian salad dressing

Preheat the oven to 350°F. In a heatproof baking dish, combine all the ingredients. Cover with aluminum foil or a lid and bake for 40 minutes. You can also microwave on high for 7 to 10 minutes. Serves 4.

_{Excerpted from Little Critics: What Canadian Chefs Cook for Kids (and Kids Will Actually Eat) by Joanna Fox. Foreword by Frederic Morin. Copyright © 2022 Joanna Fox. Photography by Dominique Lafond. Photos on pages, 30, 31, 88, 89, 91, 124, 125, 212, 213, 220, 221, 237, 248, 253, 254, 255, and 256 by Maya Visnyei; and on pages 60, 61, 84, and 253 by Viranlly Liemena. Book Design by Talia Abramson. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.}

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Win! 1 of 3 Copies Of Little Critics By Joanna Fox!

Congrats to Raelyn M. of Vancouver, BC, Catherine H. of Richmond, BC, and Nick M. of Vancouver, BC, who will each receive a copy of Little Critics! Please note: if you are the winner, you will receive a DM (direct message) in Instagram directly from @vitadaily.ca. Please be wary of fake accounts, which often use similar handles with an extra or missing letter, number or symbol. We will never ask for a payment or for your credit card number, and we will never ask you to click through a link. If you are unsure whether you have been contacted, via Instagram, by us or a fake account, email us before responding.