Whole wheat pizza and pasta salad are lightened up with seasonal toppings, while a fizzy rosé cocktail rounds out the meal.
Angel Postell and sons Riley (left) and Chase (right) make dinnertime fun by prepping locally grown produce together, slicing bananas for pudding and Brussels sprouts and tomatoes for pasta salad.
With two active boys in the house, carbs are a must; Postell makes the meal healthy with whole wheat pizza dough and loads of fresh veggies.
When grilling pizza, make sure to have your toppings ready, as the dough cooks quickly.
Pasta salad tossed with lemon-pepper dressing can be served warm, cold, or at room temperature. Postell likes to refrigerate the dish overnight—letting the flavors sink in—and serve it the next day.
Before dinner, Postell takes the boys grocery shopping at Veggie Bin or the Charleston Farmers Market, teaching them the importance of selecting fresh food—from pizza dough and pasta to vegetables.
Uncle Val’s botanical gin is light and not overpowered by juniper, pairing nicely with rosé. Using any other type, Jayce McConnell warns, will “kill” the cocktail.
Classic banana pudding tastes like an indulgent dessert, but it’s also a sneaky way to add more fresh produce to the meal—there’s about one serving of fruit in each portion!
Be sure to constantly whisk the pudding ingredients, so that a smooth, thick custard forms.
When dinner is ready, the family brings the party to the sofa for a laid-back meal.
