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cooking with the kids

It's March break and I'm sure you've thought of a whole bunch of fun activities to fill up your free time. What about staying home and learning to cook? Sounds like the perfect time to pick up a new skill!

So grab the kids, head to the grocery store and pick up all the ingredients you need to make the following beginner-friendly breakfast, lunch and dinner. Get ready for a fun day of whipping up some yummy food!

Best Buttermilk Pancakes - Photo courtesy of

best buttermilk pancakes

Recipe by:


  1. 1⅓ cups all-purpose flour

  2. 3 tbsp sugar

  3. 1 tsp baking powder

  4. 1 tsp baking soda

  5. 1 tsp kosher salt

  6. 2 large eggs

  7. 1¼ cups buttermilk

  8. 2 tbsp unsalted butter, melted

  9. ILIOS Vegetable oil (for griddle)

  10. Pure maple syrup (for serving)


  1. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.

  2. Whisk eggs, buttermilk, and butter in a medium bowl; stir into dry ingredients until just combined (some lumps are okay).

  3. Heat a griddle or large skillet over medium; brush with oil.

  4. Working in batches, scoop ⅓-cupfuls of batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer.

  5. Serve pancakes with maple syrup.

Spinach and White Bean Soup - photo courtesy of

spinach and white bean soup


  • 1 tbsp ILIOS olive oil

  • 3 cloves garlic (minced)

  • 1 onion (diced)

  • 1/2 tsp dried thyme

  • 1/2 tsp dried basil

  • 4 cups ILIOS vegetable stock

  • 2 bay leaves

  • 1 cup uncooked ILIOS cocciolette pasta

  • 2 cups ILIOS spinach (thawed)

  • 1 jar ILIOS white kidney beans (drained and rinsed)

  • Juice of 1 lemon

  • 2 tbsp chopped fresh parsley leaves

  • Kosher salt and freshly ground black pepper, to taste


  1. Heat olive oil in a large stockpot or Dutch oven over medium heat.

  2. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

  3. Stir in thyme and basil until fragrant, about 1 minute.

  4. Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil.

  5. Stir in pasta; reduce heat and simmer until pasta is tender, about 10-12 minutes.

  6. Stir in spinach and white beans for about 2 minutes.

  7. Stir in lemon juice and parsley; season with salt and pepper, to taste.

  8. Serve immediately.

Sweet and Spicy Sausage and Farfalle - photo courtesy of

Sweet and Spicy Sausage and Farfalle

Recipe by:


  • 2 Sweet Italian Sausages (raw)

  • 1/4 cup chopped White Onion

  • 2 cloves Garlic

  • 1/2 can of ILIOS Crushed Tomatoes

  • 1/2 cup Heavy Cream

  • 1 teaspoon Red Pepper Flakes

  • 2 cups ILIOS Farfalle

  • 2 cups ILIOS Spinach (thawed)

  • 2 tbsp. Parmesan

  • 1 tbps ILIOS Olive Oil


  1. Finely chop the onion and garlic. Slice the ends off the sausage, and push the meat out of the casing, and loosely crumble it up.

  2. Bring a pot of salted water to a boil. Once the water has come to a boil, add the pasta. Cook for 7-8 minutes, until al dente. Then drain the pasta and set aside.

  3. As soon as you put the water on the boil, start to prepare the rest of this dish. Heat the olive oil in a skillet over medium high heat. Add the onions and sauté. After 2 minutes, add the sausage and red pepper flakes. For a mild spice add 1/2 teaspoon of red pepper flakes, or add more for extra spice.

  4. Brown the sausage, while using a wooden spoon to break it into small pieces.

  5. Once the sausage has browned, add the garlic, crushed tomatoes, and cream. Stir together. Let simmer for 2-3 minutes.

  6. Add the drained pasta to the sauce, along with the spinach. Let the pasta and spinach simmer in the sauce for 2 minutes over medium heat. Serve with a sprinkle of Parmesan.



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