Father’s Day Feast: 3 Quick and Healthy Recipes Dad Will Love

While growing up on Mercer Island, Joel Gamoran learned at a young age that meals were about more than eating, they were about connection. It’s a lesson he strives to instill in his own family and is one of the driving forces behind his cooking show “Homemade Live!,” filmed locally in the Seattle area.

On the show, Chef Joel cooks alongside celebs such as Clinton Kelly, Sunny Hostin and Crystal Kung Minkoff, but at his West Seattle home, his two sons, Jonah and Benji, are his star sous-chefs. Chef Joel knows that cooking with kids is an easy way to foster important connections. He and his boys make a game of it, “cracking eggs, stirring, even picking herbs from our little backyard garden. I find that when kids help make the meal, they’re more excited to try it.”

He expands on the lessons kids learn in the kitchen — patience, creativity and teamwork — noting that mistakes come with the territory because “food is about joy and exploration, not perfection.” In the end, he’s observed that cooking is a way to teach kids to care for others and the planet.

Chef Joel’s expertise as an innovative chef and experienced dad are what inspired me to ask him for some Father’s Day recipe recommendations. My criteria were simple: easy, healthy recipes my kids could help make. Not only did his ideas hit the mark, they raised the bar, elevating typical “dad meals” with creative twists I didn’t see coming. So as you plan your Father’s Day menu, I hope Chef Joel’s recipes help to make the day a special one for your family.

Start Dad’s day with Carrot Cake Pancakes

Chef Joel’s vegan Carrot Cake Pancakes are spiced, fluffy and full of shredded carrot, and get topped with a tangy, sweet orange-maple cashew cream that tastes like frosting, but is way more brunch appropriate.

Carrot Cake Pancakes

Servings: 4 (makes about 8 pancakes)
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients:

For the pancakes:
Dry ingredients:

• 1 cup all-purpose flour (or sub half oat flour for a heartier vibe)
• 2 tsp baking powder
• 1⁄2 tsp baking soda
• 1 tsp cinnamon
• 1⁄2 tsp ground ginger
• 1⁄4 tsp nutmeg
• 1⁄4 tsp salt

Wet ingredients:

• 1⁄2 cup unsweetened vegan yogurt
• 1⁄2 cup water or plant-based milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 2 tbsp neutral oil (like grapeseed or sunflower)

Fold-ins:

• 1 cup finely grated carrot
• 1⁄4 cup chopped walnuts or pecans (optional)
• 2 tbsp raisins or chopped dates (optional)

For the maple cashew cream:

• 1⁄2 cup raw cashews (soaked 4+ hours or simmered 10 mins, then drained)
• 1⁄4 cup vegan cream cheese (tangy, plain)
• 2–3 tbsp maple syrup
• 1 tbsp lemon juice
• 1⁄2 tsp vanilla extract
• 1 tsp finely grated orange zest
• Pinch of salt
• 2–4 tbsp water (adjust for consistency)

Instructions:

1. Make the maple cashew cream. Blend all cream ingredients until silky-smooth, scraping down sides as needed. Start with 2 tablespoons of water and add more if you want a thinner, drizzle-able sauce. Chill while you make the pancakes.
2. Make the pancake batter. In a medium bowl, whisk together the vegan yogurt, water or milk, maple syrup, vanilla, and oil. In a large bowl, whisk together the dry ingredients. Pour wet into dry and stir gently until just combined. Fold in the grated carrots, nuts and dried fruit (if using). Let the batter rest for 5 minutes while your skillet heats.
3. Cook the pancakes. Heat a nonstick skillet or griddle over medium. Lightly oil the surface. Scoop approximately 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and edges are set. Flip and cook for 2 more minutes, until golden.
4. Serve. Stack pancakes warm with a generous spoonful (or drizzle) of maple cashew cream. Top with extra zest, chopped nuts or maple syrup if you like a little drama.

Level up Dad’s dinner with an atypical burger and kid-friendly salad

If there’s one thing you can count on everyone in the family enjoying on a summer evening, it’s a hearty burger. Chef Joel suggests changing up your burger routine by cooking his Crispy Salmon Burgers with Summer Herb Aioli and Grilled Tomatoes for Father’s Day. Serve it with his Praiseworthy Caesar Salad to finish off the meal. It’s one salad every kid seems to like. Really!

Crispy Salmon Burgers with Summer Herb Aioli and Grilled Tomatoes

Servings: 4
Prep time: 20 minutes
Cook time: 15 minutes

Ingredients:

For the salmon burgers:

• 1 lb Bluehouse salmon fillets
• 1⁄2 cup panko breadcrumbs
• 1 egg, lightly beaten
• 1⁄4 cup finely chopped red onion
• 1⁄4 cup finely chopped fresh parsley
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp garlic powder
• Salt and pepper to taste
• Olive oil for frying
• 4 burger buns, toasted
• Lettuce leaves
• Thinly sliced red onion (optional)

For the summer herb aioli:

• 1⁄2 cup mayonnaise
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 1 tbsp finely chopped fresh basil
• 1 tbsp finely chopped fresh dill
• 1 tbsp finely chopped fresh chives
• Salt and pepper to taste

For the grilled tomatoes:

• 2 large tomatoes, thickly sliced
• Olive oil
• Salt and pepper

Instructions:

1. Prepare the salmon burgers. In a large bowl, combine the finely chopped salmon, panko breadcrumbs, egg, red onion, parsley, Dijon mustard, lemon juice, garlic powder, salt and pepper. Mix until well combined. Form the mixture into 4 equal-sized patties. Heat a drizzle of olive oil in a large skillet over medium heat. Cook the salmon patties for about 3–4 minutes per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain any excess oil.
2. Make the summer herb aioli. In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, basil, dill, chives, salt and pepper. Adjust seasoning to taste. Set aside.
3. Grill the tomatoes. Preheat a grill or grill pan over medium-high heat. Lightly brush the tomato slices with olive oil and season with salt and pepper. Grill the tomatoes for about 2 minutes per side, or until grill marks appear and the tomatoes are slightly softened. Remove from the grill and set aside.
4. Assemble the burgers. Spread a generous amount of the summer herb aioli on the bottom half of each toasted bun. Place a lettuce leaf on top, followed by a crispy salmon patty. Add a few grilled tomato slices and, if desired, some thinly sliced red onion. Top with the remaining half of the bun.

Praiseworthy Caesar Salad

Servings: 4
Prep time: 15 minutes
Cook time: 10 minutes

Ingredients:

For the dressing (makes about 1 cup):

• 1⁄2 cup plain Greek yogurt (2% or whole)
• 2 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 2 tsp Dijon mustard
• 2 tsp Worcestershire sauce
• 2 tbsp grated Parmesan
• 1–2 tbsp cold water (to loosen)
• Salt and freshly cracked black pepper, to taste

For the breadcrumbs:

• 2 tbsp olive oil
• 3 anchovy fillets, finely chopped
• 1 cup fresh breadcrumbs (torn from a rustic loaf)
• 1⁄2 tsp black pepper
• Pinch of salt

For the salad:

• 4–5 heads Little Gem lettuce, outer leaves removed, inner leaves separated but kept whole (you want the cupped shape)
• Shaved Parmesan, for topping
• Lemon wedges, for serving

Instructions:

1. Make the dressing. In a bowl, whisk together Greek yogurt, olive oil, lemon juice, Dijon, Worcestershire and Parmesan. Season with salt and pepper. Add water one tablespoon at a time until the dressing is pourable but still clings to a spoon — think spoonable drizzle.
2. Make the anchovy breadcrumbs. Heat olive oil in a skillet over medium heat. Add chopped anchovies and stir until they melt into the oil, about 1 minute. Toss in breadcrumbs and pepper and cook, stirring, until golden and crispy, about 5–6 minutes. Finish with a pinch of salt. Set aside to cool.
3. Assemble the salad. Toss Little Gem leaves in the dressing until evenly coated. Arrange them cup-side up, on a large platter or individual plates. Scatter anchovy breadcrumbs over the top, tucking some into the leaves for texture in every bite. Finish with shaved Parmesan and fresh cracked pepper, and serve with lemon wedges for squeezing over.