Sticky Fingers Cooking Of San Diego

Fresh flavors are officially in season! ☀️🌱

There’s something extra fun about cooking with ingredients at their peak, and June is bringing so many delicious options to the kitchen. We can’t wait to cook with these seasonal ingredients in our summer camps as kids chop, mix, taste, and explore new recipes from around the world. 👩‍🍳🌎

Need a last minute summer camp? Summer camp spots are filling fast, and we’d love to cook up some fun with your kids this season! Sign up now to join us for hands-on cooking adventures, tasty recipes, and a whole lot of kitchen confidence. ✨
https://stickyfingerscooking.com/camps

Most of our classes have wrapped up for the school year! Check out some of our “BEST OF” photos from 2025-2026! (part two!)

🌽 Recipe Review: Empowering Empanadas! 🌽

This week, kids in Sticky Fingers Cooking classes nationwide whipped up an easy, nutritious recipe: Awesome Argentinian Corn Empanadas with Chimichurri Sauce! First, our kid chefs made the empanada dough. Kids measured out dry ingredients, tore parsley into little bits, and mixed it all together until well combined. Then kids cracked an egg, added softened butter, water, and apple cider vinegar or lime juice and stirred. Next, kids kneaded the dough, adding more flour if necessary. Then kids made dough balls, put them in an oiled bowl, drizzled with a little olive oil and covered them and let them rest (naptime). On to the corn filling! Our kid chefs tore more parsley and grated cheese, then measured out and mixed in remaining ingredients. Our kid chefs loved the next step - waking the dough up from its nap! Then kids rolled out the dough, cut out a round flat circle, placed some corn filling in the center, and folded one side over, forming a half-moon shape. Kids pinched the edges, sealing the filling inside the crust. With Chef Instructor help, kids pan fried the empanadas about 2 minutes on each side until golden brown.

Then it was on to the Chimichurri Sauce! Kids added all ingredients into a food processor, blended everything together and drizzled the sauce on the Corn Empanadas! "Buen provecho" (Bwayn proh-VAY-choh) or "Enjoy your meal" in Spanish!

Lastly, kids washed it all down with the Melon Agua Fresca! Kids sliced and squeezed a lime, chopped and added cantaloupe (or other melon), sugar, and sparkling or still water to the blender. Kids blended it until smooth and then adjusted the flavors until just right! "Muy bien" or "Very good" in Spanish!

One recipe each week. Coast-to-coast smiles the whole school year! That’s the power of cooking with kids. 🌎✨

🌽 Recipe of the Week: Awesome Argentinian Corn Empanadas + Chimichurri Sauce + Melon Agua Fresca 🌽

"Hola" or "Hello" in Spanish!

This week, kids in Sticky Fingers Cooking classes nationwide are whipping up an easy, nutritious recipe: Awesome Argentinian Corn Empanadas with Chimichurri Sauce! First, our kid chefs will make the empanada dough. Kids will measure out dry ingredients, tear parsley into little bits, and mix it all together until well combined. Then kids will crack an egg, add softened butter, water, and apple cider vinegar or lime juice and stir. Next, kids will knead the dough, adding more flour if necessary. Then kids will make dough balls, put them in an oiled bowl, drizzle with a little olive oil and cover them and let them rest (naptime). On to the corn filling! Our kid chefs will tear parsley and grate cheese, then measure out and mix in remaining ingredients. Our kid chefs love the next step - waking the dough up from its nap! Then kids will roll out the dough, cut out a round flat circle, place some corn filling in the center, and fold one side over, forming a half-moon shape. Kids will pinch the edges, sealing the filling inside the crust. With Chef Instructor help, kids will pan fry the empanadas about 2 minutes on each side until golden brown.

Then it’s on to the Chimichurri Sauce! Kids will add all ingredients into a food processor, blend everything together and drizzle the sauce on the Corn Empanadas! "Buen provecho" (Bwayn proh-VAY-choh) or "Enjoy your meal" in Spanish!

Lastly, kids will wash it all down with the Melon Agua Fresca! Kids will slice and squeeze a lime, chop and add cantaloupe (or other melon), sugar, and sparkling or still water to the blender. Kids will blend until smooth and then adjust flavors until just right! "Muy bien" or "Very good" in Spanish!

✨ Fun to make, nutritious, and packed with flavor—this meal brings the taste of Argentina right to the kids’ table!

📣🍒 Calling all CHERRYfic Campers! 🍒🫐
Get ready for a BERRY fun summer at our hands-on cooking camp at Thibodo! From tasty treats to creative kitchen adventures, your little chefs will mix, bake, and create unforgettable memories all camp long. 👩‍🍳✨

📍 1150 Lupine Hills Dr, Vista, CA 92081
🗓️ Spots are limited — grab your apron and reserve your seat today!

Celebrate Memorial Day with a patriotic picnic, kid-friendly recipes, and reflective conversations ✨

Learn more: https://stickyfingerscooking.com/pages/memorial-day-honoring-heroes-with-a-patriotic-picnic

👨‍🍳 Recipe Review: Fantastic Falafel! 👨‍🍳

Many of our schools had their final classes this week! Check out some of our “BEST OF” photos from the school year! (part one!)

This week, kids in Sticky Fingers Cooking classes across the country whipped up a popular Middle Eastern dish: Falafel! First our kid chefs rinsed, drained and popped the skins off of the chickpeas and combined them with spices in a bowl. Then kids sprinkled flour over the mixture, tossed everything and set it aside. Next, kids minced a garlic clove and fresh parsley, squeezed in the juice of a lemon, and diced up green onions. After mixing to combine everything, kids mashed the mixture using a potato masher or immersion blender, making a thick paste. Kids then rolled the mixture into small slightly flattened balls. With Chef Instructor help, kids then fried up the falafel for 2 to 3 minutes per side, until crispy and golden brown. After letting them cool slightly, kids pierced them with pretzel sticks, toothpicks, or ice pop sticks to serve.

Then it was on to the Cool-as-a-Cucumber Tahini Sauce! Using a cheese grater, our kid chefs grated a cucumber into a bowl, then squeezed out the excess liquid. Kids chopped up an apple into small chunks, then tore up a handful of fresh mint into small bits. Next, kids combined the cucumber, apple, and mint in the bowl and added yogurt and tahini. After whisking the cucumber dip until smooth, kids added salt and pepper to taste and served with the Falafels on a stick!

Finally, for the Minty Cucumber Coolers, kids tore mint leaves into pieces and mixed them with honey and hot water. Then kids peeled a cucumber, sliced it in half lengthwise, scooped out the seeds, and put the cucumber into a blender (or pitcher for use with an immersion blender), along with the honey water and mint. After squeezing the juice of a lemon into the blender and adding ice, kids blended it all up until nice and smooth! Cheers!

✨ Hands-on, full of flavor, and fun – this week’s recipe kept kids active, engaged and discovering new tastes from across the globe!

👨‍🍳 Recipe of the Week: Egyptian Farm-tastic Falafel on a Stick with Cool-as-a-Cucumber Tahini Sauce + Minty Cucumber Cooler 👨‍🍳

This week, kids in Sticky Fingers Cooking classes across the country are whipping up a popular Middle Eastern dish: Falafel! First our kid chefs will rinse, drain and pop the skins off of the chickpeas and combine them with spices in a bowl. Then kids will sprinkle flour over the mixture, toss everything and set it aside. Next, kids will mince a garlic clove and fresh parsley, squeeze in the juice of a lemon, and dice up green onions. After mixing to combine everything, kids will mash the mixture using a potato masher or immersion blender, making a thick paste. Kids will then roll the mixture into small slightly flattened balls. With Chef Instructor help, kids will then fry up the falafel for 2 to 3 minutes per side, until crispy and golden brown. After letting them cool slightly, kids will pierce them with pretzel sticks, toothpicks, or ice pop sticks to serve.

Then it’s on to the Cool-as-a-Cucumber Tahini Sauce! Using a cheese grater, our kid chefs will grate a cucumber into a bowl, then squeeze out the excess liquid. Kids will chop up an apple into small chunks, then tear up a handful of fresh mint into small bits. Next, kids will combine the cucumber, apple, and mint in the bowl and measure out and add yogurt and tahini. After whisking the cucumber dip until smooth, kids will add salt and pepper to taste and serve with the Falafels on a stick!

Finally, for the Minty Cucumber Coolers, kids will tear mint leaves into pieces and mix with honey and hot water. Then kids will peel a cucumber, slice it in half lengthwise, scoop out the seeds, and put the cucumber into a blender (or pitcher for use with an immersion blender), along with the honey water and mint. After squeezing the juice of a lemon into the blender and adding ice, kids will blend it all up until nice and smooth! Cheers!

✨ Hands-on, full of flavor, and fun – this week’s recipe keeps kids active, engaged and discovering new tastes from across the globe!

🌿🍳 Thibodo Summer Camp is here!

📍 Vista, CA
⏰ 9AM–12PM
📲 Scan the QR code to register — spots are limited!

🍅 Recipe Review: Peerless Puttanesca! 🍅

This week, kids in Sticky Fingers Cooking classes nationwide whipped up Ava's Chickpea Puttanesca (pooh-tuh-NEH-skuh), a savory tomato sauce punctuated by olives and capers! First our kid chefs rinsed and drained the chickpeas, then smashed, peeled, and minced the garlic. Next, kids diced roma tomatoes and olives, then tore basil leaves and set them to the side. With Chef Instructor help, kids cooked the minced garlic, capers, sugar and salt until tender (about 2 to 5 minutes). Then kids stirred in the chickpeas, diced tomatoes, and diced olives. After bringing the sauce to a boil, kids then reduced the heat to low, covered, and let simmer for 8 to 10 minutes. Our kid chefs then tasted and adjusted as needed. "È squisito" (EH skwee-ZEE-toh) or "It's delicious" in Italian! Isn’t it great to hear a kid say:

💬 “I love polenta!”

Then it was on to the Crispy Polenta Cakes! Kids sliced the polenta into disks, then sprinkled with salt, black pepper, and olive oil. With Chef Instructor help, kids fried the polenta cakes for 3 to 5 minutes on both sides and served with Ava's Puttanesca Sauce and a sprinkle of optional Parmesan cheese! "Buon appetito" (Bwohn ap-peh-TEE-toe) or "Enjoy your meal" in Italian!

Lastly, for the Awesome Basil-Lemon Italian Ice, kids tore a handful of basil leaves and added them to a blender (or pitcher for use with an immersion blender). Then our kid chefs sliced lemons, and grated the lemon zest and squeezed the lemon juice into the blender. After adding sugar, ice and water, kids blended the mixture until thick and smooth! Kids adjusted if needed, then poured into cups. "Salute" (sah-LOO-teh) or "Cheers" in Italian!

✨ Fun to make, quick to prepare, and bursting with flavor—this meal brought the taste of Italy right to the kids’ table!

Food allergies are a part of so many families’ everyday lives—and at Sticky Fingers Cooking, creating an inclusive classroom/camp where every child feels safe, confident, and excited to cook is something we care deeply about. 🧑‍🍳 🥣

During Food Allergy Awareness Week, we’re celebrating the power of teaching kids about food, kitchen safety, ingredient awareness, and empathy around the table. Exploring new foods in a supportive environment, our summer camps are designed to help kids build confidence while having a whole lot of fun!

Because every child deserves the chance to stir, chop, taste, and create delicious memories 🥕🍓👩‍🍳 Learn more:
https://stickyfingerscooking.com/pages/a-guide-for-parents-food-allergy-substitutions

☀️ Summer Camps are filling fast—come cook with us this summer and give your child a hands-on experience they’ll never forget!
https://stickyfingerscooking.com/camps