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

Simple carrot salad • RECIPES JUST RIGHT FOR THE LITTLEST COOKS

Overnight Oats with Blueberries • We love this breakfast recipe because (1) it’s delicious, and (2) your refrigerator does all the work for you while you sleep! Plus, it’s easy to grab and go if you’re running late in the morning.

BACK TO SCHOOL

Sloppy Joes • Why is it called a sloppy joe? We picture a kid named Joe who is kind of messy but makes a really good sandwich. Kids Advisory Board member Beckett thought this one could be called “Not So Sloppy Joe.” If you bring your lunch to school, you can transport the meat mixture in a thermos, pack the bun separately, and assemble your sandwich when you’re ready to eat.

Double-Tomato Bean Salad • This is a true tomato lover’s recipe: There are tomatoes in the salad and in the dressing too! The beans make this hearty and filling. When Kids Advisory Board member Aleeza tested this recipe, she added feta cheese and loved it.

Nutty Rice and Vegetable Salad • Kids Advisory Board member Siddharth identified the dressing as “the best part of the recipe”—it’s so good that once you make it, you’re going to want to put it on everything. (Hint: You can always double the recipe!) In this recipe we’re using it to dress a colorful mix of rice and vegetables, which makes a nice light lunch.

Classic Tomato Soup • You’ll love this tangy, creamy soup as is, but you’ll also love it when you add any of the optional ingredients on the next page. It just depends on your mood! Tote it in a thermos if you’re bringing lunch to school—or, if you’re staying home, serve it with a grilled cheese sandwich, which is what Kids Advisory Board member Te’Lario does.

Simple Steamed Edamame • Edamame (green soybeans) make an easy and nearly instant grab-and-go snack: tasty, chewy beans that you pop out of their pods with your fingers or teeth. (You season the pods so that the flavor gets on the beans while you’re eating—but then you don’t actually eat the pods!) Look for edamame with the frozen vegetables at your local supermarket.

Rice-Cake Granola Bars • These bars are like a cross between granola and granola bars: a chunky, crunchy snack that’s fun and easy to make. Pack it up for school-bus or after-school snacking.

WHAT’S DIFFERENT?

BUILD AN AMAZING SANDWICH • All the mix-and-match ingredients you need to take your lunch to the next level.

CARTOON CORNER

KITCHEN CASH • MATH AND FINANCE IN COOKING

EVERYTHING PEAR

Roasted Pears • Roasting pears makes them soft and tender and concentrates all their sweetness to make a simple, satisfying autumn dessert.

Green Pear Salad • Do you think you don’t like blue cheese? You might not! Maybe you haven’t even tried it. But there is something magical about the combination of blue cheese and pears. See if it makes a blue-cheese lover (or even just a liker) out of you. And, of course, if you don’t have blue cheese, you can swap in a different cheese or just leave it out.

Peanut Butter and Pear Sandwich • Peanut butter and banana is a classic combination, but you can add just about any fruit you like to a nut butter sandwich! Here, we’re using juicy pears. And don’t limit this to lunch time! Kids Advisory Board member Siddharth eats this sandwich for breakfast.

Fresh Pear Smoothie • This fruity smoothie gets a boost of color (and nutrition) from a handful of bright...