great gifts come in small packages

We love this time of year, but we’ve found ourselves a bit overwhelmed by the amount of gift giving “opportunities” that have suddenly arisen. Graduates, teachers, dads, birthday boys and girls, suddenly we need a gift everyday this week. Fortunately, we just found the perfect, reasonably priced, thoughtful gift: “Recipes For Children By Children.”

We always love giving books, they’re personal, don’t break the bank and are {nearly} always a big hit. So when we read about “Recipes For Children By Children” we couldn’t wait to share! The author, local Cornwall elementary student Sarah Holmes, is a 9-year-old with a passion and purpose well beyond her years. After learning about the health and wellness struggles of African children, she started brainstorming ways to help out. The result? A cookbook filled with a variety of delicious delights including both kid friendly comfort-food classics alongside more complex creations like West African peanut soup, breakfast risotto, chickpea curry and rosemary roasted chicken with potatoes. In addition to providing families with new, yummy ideas, Sarah’s cookbook also fulfills a greater need. All sales proceeds will be donated to Save the Children, to help supply African children with nutritional and medical supplies.

“Recipes For Children By Children” can be purchased for $5 through the Bingham Memorial School or by contacting the Holmes family via email. Sarah also plans to sell copies of her book during the Middlebury Summer Farmer’s Market and other local events.

If you’d like to learn more about Sarah and her book, check out this Addison Independent article.

Need more incentive? Check out this teaser recipe:

summer pasta with tomatoes and basil

prep time: 10 min —  total time: 2 hr

Makes 6-8 servings

ingredients

• 4 ripe large tomatoes, cut into 1/2 inch cubes
• 1 lb Brie cheese, rind removed, torn into irregular pieces
• 1 cup cleaned FRESH basil leaves, cut into strips
• 3 garlic cloves, peeled and finely minced
• 1 cup plus one Tbs best quality olive oil
• 2 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 1/2 lb pasta shells or penne
• Freshly grated imported Parmesan cheese

directions

1. Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, 1/2 tsp salt, and the pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature.

2. Bring 6 quarts water to a boil. Add 1 Tbs olive oil and remaining salt. Add the pasta and boil until tender but still firm.

3. Drain pasta and immediately toss with the tomato/cheese sauce. Serve at once, passing the pepper mill and grated Parmesan to taste.