Summer is here, friends. The calendar officially says that it’s summertime, and the kids finished filtering out of schools.

Along with the seasons changing, comes a slightly different menu. A menu consisting of lighter fare, and for this family, things that can be taken on the go.

Things that can be made ahead of time and taken out the door with us, or quickly consumed on a quick stop home before leaving for another destination.

The ultimate goal in our house when it comes to food is quick, healthy and kid approved.

Our kids eat a varied diet and really aren’t what you would call picky eaters. However, as most kids do while they grow up and learn and experience more — they are starting to develop different tastes and food preferences.

When I make something that is a favorite amongst the three of them, and my husband and myself, it immediately gets added into the repertoire.

Not too long ago, I started making a list of things to try out for our family, so we would have some more go-to meals.

You could call these, “meals on trial.”

Again, the goal being something that I can pack veggies and protein into, and something that’s relatively quick.

The most recent food trial was a hit, and my five-year-old declared that he would eat it every single day of his life if I let him.

This kid has been a foodie since he was born, but when his siblings agreed, I was pretty impressed.

Antipasta is also a popular choice for family reunions and picnics, so this is a good recipe to have on hand.

There are a couple more food trials yet to take place, and I will keep you updated on the results. For now, here is a kid-approved winner that we will likely be eating throughout the warmer months.

As always, thanks for reading and happy summer from hbk!

Antipasta Salad

1 pkg. veggie rotini

1 pkg. turkey pepperoni

1 can sliced black olives

1 large green bell pepper, diced

1 large yellow bell pepper, diced

1 pkg. cherry tomatoes, halved

8 oz. mozzarella cheese, cubed (block of cheese)

1 bottle, parmesan Italian dressing

1. Cook rotini according to package directions.

2. While rotini is cooking, rinse and prepare veggies. Set aside in a large bowl.

3. Cut cheese into cubes, and cut peperoni slices in half. Separate the pieces the best that you can and set in large bowl with veggies.

4. Rinse and drain olives, add to bowl.

5. When rotini is done cooking, drain and rinse with cold water.

6. Combine all ingredients in large bowl, then pour dressing over top. Stir until the dressing is coating everything.

Store in airtight container until serving, will yield 10-12 generous portions.

Katy Wise is a Fredonia resident.