From my Table

A week or two after Succos, I was determined to get into a good supper groove. I started by approaching my child with the strongest food preferences and asking her to make a list of all the milchig and fleishig suppers that she actually does like. This morphed into her planning a week’s worth of suppers, which turned into each child taking turns planning a week’s menu.

Aside from the fact that they’re doing a better job of eating the food this way, I’m also so much more motivated to put extra TLC into it, especially when preparing and serving vegetables I know there’s a chance of them eating. Adding a little more excitement to those off-peak weeks gives suppertime a lift, and it means we can skip the “I-hate-supper” routine and get into stories about their day a lot faster.

This week, Sima shares with us four new ideas that start with the ubiquitous taco shell. Some are hard shells, some are soft, but all are accessible — and a fresh approach to an off-peak night that will save us all from dinner burnout.

CHANIE NAYMAN
Food Editor, Family Table
Editor in Chief, Kosher.com