ChopChop Magazine

TECHNICAL REVIEW AND ENDORSEMENT PROVIDED BY The American Academy of Pediatrics does not endorse specific products or brands that may be included in this magazine. ChopChop Family is a national nonprofit organization that uses food and cooking to hel

We’re introducing a new column called “See How to Make” to the magazine: recipes that are simple visual equations, showing the ingredients you need without a lot of instructional text. They’re a bigger-kid version of our beloved ChopChop Jr. page, an

SALLY SAMPSON Founder/President CATHERINE NEWMAN Editor VIC DEROBERTIS Creative Director CARL TREMBLAY Photographer CATRINE KELTY Food Stylist JOY HOWARD Food Stylist KAREN WISE Copy Editor EVILEE EBB Business Development HEIDI BROADLEY Publishing Di

❚ ADULT: YES ❚ HANDS-ON TIME: 20 MINUTES ❚ TOTAL TIME: 20 MINUTES ❚ MAKES: 4 SERVINGS Cutting boardSharp knife (adult needed)Measuring cupsMeasuring spoonsSmall skilletSpatulaLarge bowlTongs or 2 large spoons 1 teaspoon olive oil½ cup whole-wheat pan

¼ cup olive oil 3 tablespoons fresh lemon juice 3 tablespoons grated Parmesan cheese 2 finely chopped anchovy fillets 2 minced garlic cloves ½ teaspoon Dijon mustard ¼ cup nut butter or tahini 2 tablespoons toasted sesame oil 2 tablespoons lowsodium