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Zoey and Sassafras, Dragons and Marshmallows dinner menu

This month’s theme for Family Dinner Book Club is Curiosity, and our lead book is Zoey and Sassafras, Dragons and Marshmallows by Asia Citro. Here you’ll find a menu that can be prepared with the help of your children. Head over to Growing Book by Book for a full reading list of books about Honesty. Then visit Sunny Day Family for family activity ideas. We invite you to share a picture from your dinner with us anytime during the month on our Family Dinner Book Club Facebook or Instagram page!

I LOVED this book! Zoey is such a great little scientist and a wonderful role model for kids. Before I even finished reading Dragons and Marshmallows, I ordered all the Zoey and Sassafras books for Katie because I knew she would love them. I can’t wait to read the rest of them myself!

Zoey is a budding scientist and Sassafras is her trusty sidekick cat. Together, they find a baby dragon and figure out how to care for it, keep it healthy, and help it grown up strong. They undertake a series of scientific experiments to figure out what the dragon would like to eat.

Turns out, dragons like marshmallows! You should definitely have s’mores with your book club dinner this month. Our dinner this month is a summery meal that can be cooked with the help of your dragon! Shrimp kebabs cooked by the flame of your favorite dragon friend!

Zoey and Sassafras, Dragons and Marshmallows
Family Dinner Book Club
Shrimp and Sausage Kabobs
Red Potatoes
Corn on the Cob
Dragon Fruit

The recipe below includes a cajon seasoning marinade for all the ingredients. It wasn’t too spicy for my family, but if your family is more sensitive to spices you can leave it out, or use your favorite salt-free seasoning blend!

Cajon Shrimp Kabobs
Yield: serves 4

Cajon Shrimp Kabobs

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


  • 1 stick (1/2 cup) unsalted butter
  • 1 tablespoon salt-free cajon seasoning blend
  • 1 teaspoon kosher salt
  • 1 pound baby red potatoes
  • 1 pound raw shrimp, peeled and deveined
  • 1 12-ounce package fully cooked bratwurst, cut into 1/2 inch coins
  • 1 yellow onion, quartered and peeled apart
  • 4 corn on the cob


  1. Turn your grill onto high heat.
  2. Melt the stick of butter and mix in the cajon seasoning blend and the salt until well combined.
  3. Quarter the red potatoes and place them in the center of a large piece of foil. Drizzle about 1/4 cup of the butter mixture onto the potatoes and use your hands to toss the potatoes and coat well with the butter.
  4. Fold the foil over the potatoes to make a sealed packet, place it on the upper shelf or coolest part of your grill and cook until tender, about 30 minutes.
  5. Meanwhile, skewer the shrimp, sausage, and onions on metal skewers, brush with the butter mixture, and set aside while the potatoes are cooking. This will allow the ingredients to come to room temperature prior to cooking.
  6. When the potatoes have about 10 minutes left to cook, add the corn to the grill and cook until lightly charred, about 10 minutes, turning once.
  7. Add the shrimp skewers onto the grill and cook until the shrimp is bright pink and cooked through, about 6 minutes, flipping once. The bratwurst is fully cooked, so all you're doing is heating it up.

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