My 15 year old nephew wanted to make a meal with edible bowls. This is the same nephew who when he was young wanted to make a dinosaur shaped bread that stood up. (we made it happen)

Since I am a vegetarian I required that this dinner be vegetarian. My nephew did almost all of the cooking. I mostly just gave some advice and helped clean as he worked.

During the photo shoot I came up with the idea of adding a sage leaf to the soup. I ran out to my herb garden to get a leaf. If I had planned ahead, a sage leaf pan fried in butter would have been great.

The Parmesan cup recipe is here from Food and Wine. My nephew designed the salad: romaine lettuce, mandarin oranges, toasted walnuts, and Wegmans Raspberry Vinaigrette.

The bread bowl recipe is from Mel’s Kitchen Cafe. The soup is a Potato Cheddar Chowder from Vegetarian Times.

Salad in Parmesan cup

We had a lot of trouble with edible bowls for the ice cream. We tried the balloon dipped in chocolate idea. Our balloons stuck to the chocolate. There was no way to separate them. So we gave up on the chocolate bowl and tried a cookie bowl. Nephew found a chocolate chip cookie bowl recipe and directions from Michael Ruhlman. We also struggled with this. We tried a few times without success. The cookie tasted amazing but we could not release the bottom of the cup in one beautiful piece. Our ice cream was served in the cookie rings. Not exactly a bowl but it looked cute and tasted great.

Black Raspberry ice cream topped with whipped cream served in a cookie ring

This was an ambitious meal but a great activity for a teen nephew and Aunt.