Number of servings : 4 to 6 Prep time: 20 minutes + 2 ½ hours rising time Cooking time: 25

Number of servings : 4 Prep time: 10 minutes Cooking time: 5 minutes Type of meal : | Main Courses

Number of servings : 4 Prep time: 20 minutes Cooking time: none (freeze meat two hours before slicing) Type of

The perfect snack for a day spent by the water, these Egg and Tuna Schooners provide inspiration to exercise your imagination and your body. These energy packed, bite-sized treats will give your kids the vigour they need to play all day. Come sail away in a fleet of edible sailboats.

Take the traditional recipe for egg salad and add some imagination by creating Egg Salad Creatures. Use whatever edibles you have growing in the garden or extra’s in the fridge to fashion up some sprout hair, olive eyes, pickle noses and maybe even a cucumber moustache. Let’s face it! Playing with your food can be as much fun as eating it. Kids and ‘kids at heart’ will love making silly creatures or faces using a mound of egg salad and a little imagination.

Invite your kids to a backyard picnic with a floral theme. By simply slicing a hard-cooked egg and placing them on a platter in a circle to form a flower, adding some cucumber stems and a cherry tomato center, you have yourself an edible garden complete with Egg Flowers. Let the kids do the creating with their favourite fruits and veggies to add some colour to their meal. How does your garden grow? Very well when the flower petals are made from slices of hard-cooked and peeled eggs!

Enjoy this flavorful Mexican dish with a casserole twist that’s not only easy to put together but adds pure spice to the dinner routine. Since this recipe calls for you to layer ingredients as a stack, versus individually hand-rolling the enchiladas, we recommend that you bake the corn tortillas separately in the oven until crisp. With traditional enchiladas, the corn tortillas become mushy, but by toasting them in the oven, they help this casserole keep its shape. Serve with light sour cream, fresh salsa, and guacamole for a real fiesta. Olé!