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We harvest kale or spinach from the garden and then add some fruit to it to make it a little sweeter! Students are usually hesitant to drink it because it's green. But once they do, they usually ask for 2nds!

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And now the recipe for the best pumpkin pie ever!

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And now the recipe for the best pumpkin pie ever!

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This is a recipe I've loved for years.  Two secrets to success:  1) The Long Pie variety of pumpkin is a New England classic and can't be beat!  2) You've just got to make your own puree!

Tom, the bearded pipe smoking owner of Snakeroot Farm (a member of MOFGA - Maine Organic Farmers and Gardeners Association) shared this recipe years ago.  There are many others as well as super organic gardening advice at their website:
https://snakeroot.net/farm/

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One of our favorite things to do is grow popcorn, then make it with students. Our favorite variety is Cherokee Long-Eared Popcorn, which has lovely multi-colored kernels. After the ears are harvested and dried, students can take the kernels off. We usually use an electric popcorn maker since we don't have access to burners. This year, while we are waiting for the popcorn to pop, I plan to talk about the Cherokee Nation and the tradition of seedkeeping that keeps varieties like this alive and well each year. This popcorn variety is also good for decorative purposes.

Here's where you can buy the seed and an article about this variety:

https://www.southernexposure.com/products/cherokee-long-ear-small-popcorn/

https://www.motherearthnews.com/organic-gardening/heirloom-cherokee-popcorn-zmaz07djzgoe

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My students love that everything in this recipe is grown in our garden!

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In Mexican cuisine, pico de gallo is a raw and chunky condiment that is used similarly to salsa. The most distinct difference between the two is the texture; while salsa is cooked, creating a saucy consistency, pico de gallo doesn't require any cooking, resulting in a firm, chunky finish.

The extra step of pouring boiling water over the chopped onion and garlic may be new and perplexing to some home cooks, but don't skip it. The boiling water helps to take the bite out of the raw onions and garlic. You'll be left with delicious flavor without the harsh, lingering taste and odor.

The combination of diced tomatoes, peppers, garlic, and lime juice is a great complement to tacos and burritos, and the pico de gallo is also the perfect accompaniment to tortilla chips or tortilla roll-ups. It's also a refreshing condiment to serve alongside grilled or baked fish fillets, grilled chicken, steaks, and pork chops.

1. Gather the ingredients.

2. Put the chopped onion and garlic in a strainer and pour over the boiling water. Allow the chopped onion and garlic to fully drain and cool. (Discard the water.)

3. Combine the drained onion and garlic with the chopped tomatoes, chile peppers, cilantro, and lime juice. Add salt and black pepper to taste.

4. Refrigerate for at least 2 hours to blend the flavors.

5. Serve as a dip or a condiment with Mexican-style dishes and enjoy.

Tips

Use hot or mild chile peppers in the salsa depending on your desired spice level. Jalapeño, serrano, New Mexican, and Anaheim peppers are good choices. Leave some of the seeds in the mixture for a spicier salsa.

Take caution when chopping the peppers; although the skin is mild, the seeds and flesh of the chile hold the spice and can get onto the skin. Be sure not to touch your face while handling the peppers and wash your hands immediately afterward. You can also wear gloves while prepping the chile.

Plum tomatoes are an excellent choice for salsa. They are firmer, have fewer seeds, and are easier to dice.

If you end up with a salsa that's too heavy on the onion or doesn't have enough garlic, it's easy to adjust the proportions. Simply add more of an ingredient or two until the pico de gallo suits your tastes.

How to Store

The pico de gallo will keep for up to three days in the refrigerator stored in an airtight container. The tomatoes will continue to release their juices, so you should drain the salsa prior to serving to keep it from having too much liquid.

If you need to store for longer, the pico de gallo can be frozen, but keep in mind that once thawed the texture and consistency will be different. The tomatoes will have softened and the cilantro will be limp (and might have darkened in color). It will no longer be fresh and crisp but can be cooked before serving or added to other recipes like sofrito and Spanish rice. If you want to serve it raw, be sure to bring it to room temperature and drain any liquid before serving.

Recipe Variations

If you're not a fan of cilantro, omit it or add fresh parsley.

For extra texture and color, add a few tablespoons of drained and rinsed black beans and a few tablespoons of cooked corn kernels.

Is Homemade Salsa Healthy?

Since salsa and pico de gallo only contain fresh vegetables and lime juice, it is good for you. It's also a tasty way to eat a serving of vegetables and is low in calories. Serve with healthy dishes like grilled fish or chicken breast or vegetarian tacos for a nutritious meal.

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan-would recommend. Amazing! I love it! Thanks for your rating!

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Skip the Commercial Salsas and Make This Fresh Pico de Gallo

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.) In Mexican cuisine, pico de gallo is a raw and chunky condiment that is used similarly to salsa. The most distinct difference between the two is the texture; while salsa is cooked, creating a saucy consistency, pico de gallo doesn't require any cooking, resulting in a firm, chunky finish.

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INGREDIENTS:

2 Medium Zucchinis

1 Medium Onion, Chopped

2 T Fresh Parsley, Minced

1 tsp Dried Basil

1/3 c Butter

1/3 c Flour

1 tsp Salt

1/4 tsp Pepper

3 c Vegetable Broth

1 tsp lemon juice

2-3 Tomatoes, Diced

1 12oz can Evaporated Milk

1 can Corn

1/3 c Parmesan Cheese, grated

2 c Cheddar Cheese

1/2 lb cooked diced Chicken (optional, I originally added this thinking the soup would need more substance but I was wrong. It holds it’s own without meat)

DIRECTIONS:

1. Over medium heat saute the onion, zucchini, parsley, and basil in butter until vegetables are tender.

2. Stir in flour, salt and pepper. Gradually stir in vegetable broth. Add lemon juice; mix well. Bring to a boil; cook and stir for two minutes.

3. Add tomatoes, milk, and corn; bring to a boil. Reduce heat; cover and simmer for five minutes or until corn is tender.

4. Just before serving, stir in cheese just until melted.

5.  (Optional) Add some pomegranate for color.

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Ingredients:
2-3 cups Kale
3 garlic cloves
1/4 cup lemon juice
1/4 cup Oil of your choice
3/4 cup hemp seeds/sunflower seeds/pine nuts/any nut works but I make it with hemp
salt and pepper to taste

Blend liquids with garlic. Add 1/2 kale and 1/2 seeds and blend. Add the remaining ingredients and blend. Add more lemon or oil if too thick OR if serving over pasta you can thin out the pesto with the strained pasta water!

So fresh and yummy:)

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Children will love collecting creating and eating these beautiful native foraged spring rolls. -Emilymae

Collect any of these:
Ramps
Violets /pansys
Clover
Squash Blossoms
Fav shoots
Pea shoots
Sweet alyssum
daisys
dandelions
wild asparagus
shaved carrots
lilacs
Nasturtiums
Peapods
Mint
Basil
Lettuce
Cilantro
Sautee' Shrimp or Italian sausage
boil rice noodles
wettened Rice spring Wraps
Make Peanut sauce (look for a recipe) or buy bottled
Slice avocado
slivered cabbage
Lay out all ingredients and mix match roll and dip in soy or peanut sauce!

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A fun project to use with pumpkins.

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https://youtu.be/EJ5AlErxLWY

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Incredibly Moist Carrot Cake Recipe - Homemade Carrot Cake

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I'm a big dessert person..
Strawberry Rhubarb pie!
https://sallysbakingaddiction.com/strawberry-rhubarb-pie/

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One of my favorite garden/kitchen projects with children is making cornbread. We grew dent corn, picked it, and dried it. Then we husked it and removed the kernels. Then children had the opportunity to try grinding it in a small stone mill. Then, in the kitchen, I ground the rest of it with a vita mix (much faster than stone mill!) and used the ground cornmeal to make cornbread for the preschool classes. We used multi-colored corn which gave our cornbread a beautiful speckled look. Yum yum!

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Use Kale in place of a tortilla wrap

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When in the garden, students enjoy picking mint leaves, rubbing them between their fingers, smelling them and even tasting them. Mint is prolific, so we always have plenty. We harvest the leaves, put it in a glass container, pour hot water over it and watch the water change colors. I add a touch of honey to add to the sweetness and let the students try it. It is simple, but an excellent lesson. While they are sipping their tea I tell them a story about my grandmother. She always made mint tea for me when I was a child with a tummy ache. This will always be a simple favorite recipe for me! As an extension of the lesson, we pick the leaves and dehydrate them on trays. Afterwards I show them how to make the same tea from the dried leaves. We talk about food preservation. It is a good lesson on how we can save some of our harvest for use later.

Audray Weber, Jefferson, WI

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Ingredients
7 c thinly sliced cucumbers
1 c thinly sliced onions, chopped into smaller pieces if desired
1 c diced green bell pepper
1 T pickling salt
2 c sugar
1 c white vinegar
1 T celery seed
big spring of fresh dill

Directions
1. Combine cucumbers, onions, bell peppers, and pickling salt in large heatproof bowl, preferably one with a lid. Stir and let sit on the counter for 1 hour.  Drain.
2. In a medium saucepan over medium high heat, heat the sugar, vinegar and celery seed. Stir occasionally. When the sugar has completely melted, pour the hot mixture over the cucumbers. Add the dill. Let cool to room temperature. Place a lid on the bowl and refrigerate for 2 days before eating. Eat straight from the bowl or transfer to jars if desired. You could also transfer the room temperature mixture to jars before refrigerating for 2 days. Pickles keep well for a few weeks.

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3 yellow or red onions
12 Roma tomatoes
2 cups fresh cilantro leaves
2 to 3 jalapenos
1 lime
salt
Directions:
1. Dice up equal quantities of onion and tomato. Roughly chop the cilantro.
2. Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds.
Dice the jalapenos very finely, you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
3. Slice the lime in half and squeeze the juice from half a lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapenos if needed.

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Tomatillos (1 pound)
Jalepeno (1)
Serrano pepper (1)
Cumin 1 tsp
Juice of one Lime
Salt and pepper to taste
Minced garlic (1 tsp)
Cilantro (to taste)
Peel, pop out the stem core, and steam the tomatillos, jalepeno, and serrano pepper (take out pepper seeds if you prefer) (or smoke) until soft.
Put in blender and blend until salsa consistency. Add cumin, lime, salt, pepper, minced garlic, and cilantro.

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Children will love collecting creating and eating these beautiful native foraged spring rolls.

Collect any of these:
Ramps
Violets /pansys
Clover
Squash Blossoms
Fav shoots
Pea shoots
Sweet alyssum
daisys
dandelions
wild asparagus
shaved carrots
lilacs
Nasturtiums
Peapods
Mint
Basil
Lettuce
Cilantro
Sautee' Shrimp or Italian sausage
boil rice noodles
wettened Rice spring Wraps
Make Peanut sauce (a whole-nother recipe) or buy bottled
Slice avacado
slivered cabbage
lay Out all ingredients and mix match roll and dip in soy or peanut sauce!

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Fresh tomatoes
Fresh basil
Fresh mozzarella
Balsamic vinegar
Olive oil
Black Pepper

Combine the ingredients to taste!
Because this recipe involves three main ingredients that can be eaten either together or separately, encouraging students to first try a bite of each one of them separately before the whole dish can be a helpful way to get them to try a novel recipe!

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1 large very clean stone
4 cups of water
3 large carrots
3 potatoes
2 onions
1 can of corn or cut corn off the cob
1 can peas
4 tsp beef bouillion
Dash of Salt
(This recipe can use all different kinds of vegetables.)
I usually put the stone in with water in a slow cooker.  The children clean and cut up the vegetables.  The vegetables are added to the slow cooker.  When the vegetables are soft, we take the stone out and put the soup in bowls.  You can add crackers or sandwiches to make a meal.
*Children usually tried the vegetables that they cut first and some children who didn't like vegetables liked this recipe.

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https://www.foodnetwork.com/recipes/food-network-kitchen/basil-pesto-recipe2-1915284
This was one of the first recipes I made with kids and no heat source is necessary. It's always a thrill for students to see basil leaves turn into green slime! And many of them like the taste too! - Amy Parrella

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Cooked pasta (I usually bring whole wheat pasta from home for this)
Leafy vegetables chopped - carrot leaves, beet leaves, lettuce, herbs, etc.
Grated carrots, beets, and radishes. Add tomatoes.
Season with olive oil, ume plum vinegar and sesame seeds.
You can change the ingredients based on what you have available.
It is always a success!

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Select nice large lettuce leaves from the garden
Julian cut carrots, celery, cabbage, cucumbers, peppers, whatever you have ready in the garden (there is a hand tool for cutting thin strips)
Make or purchase hummus & a dressing (ranch or something creamy)
Grab a leaf of lettuce, spread hummus on lettuce, have students select what veggies they want included in their wrap, and top with dressing.
Roll it up, and away the student goes with a nutritious snack.

I've had parents say their child won't eat it.  But they DO!!!

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6-8 cups chopped kale
1/2 red onion chopped finely
1/4 cup olive oil( I use garlic flavored)
5 garlic cloves
1/4 cup rice vinegar
2. tbsp finely chopped stevia
1/2 cup parmesan  cheese

Mix olive oil, garlic, rice vinegar, stevia and parmesan together in a bowl.
mix the dressing with the kale and onions.
Put salad in refrigerator and let set for 2 hrs. before serving.
Sandy Mann

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4 cups cherry tomatoes (different colors are fun)
Balsamic vinegar 1/4 to 1/2 cup
Olive Oil 1/4 to 1/2 cup
Feta Cheese 1/2 to a cup
chopped onion (I like red for more color) 1/4 to 1/2 cup
can of black olives 1/2 to 3/4 of the can
Then:
Cut the cherry tomatoes in half, put in bowl
Chop the onion, add it to the bowl
Chop  the black olives in half add to the bowl
Add the cheese
add the vinegar and oil
Mix it all up and refrigerate for 3 hours
After eating it decide which ingredients you will add more or less of for the next time. Have fun! We love this salad. Jenny L.

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Feta Tomatoes! Side Dish. This serves 8-10
You will need:
6 tomatoes
Bernstein's Italian dressing
Feta cheese
Basil

Then:
Gather 6 large tomatoes from the garden
Cut them crossways, so they are circle slices
Lay them slightly over one another in a glass rectangular or square dish.
Pour Bernstein's Italian (best with this) over the tops (generously)
Crumble Feta cheese over all
Fresh Basil from the garden diced and sprinkled over the top of all.
S&P is optional
Refrigerate for 3 hours.
Dig in!!

Put a little love in it ~ Dr. Lesley

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Simply have students harvest lettuce from the garden. Rinse and provide choice of dressing for students to use.

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There are so many versions of this salad but the key components are the kale, olive oil, salt and lemon juice.  From there, just use your own imagination and add your favorite extras!  Personally I like to add craisins, almonds and sunflower seeds.

1 bunch kale (whatever variety you have), ribs removed and cut/torn into smaller pieces, about 3/4 pound give or take.

1 tbsp extra-virgin olive oil

1 tbsp freshly squeeze lemon juice, from 1/2 lemon

1/2 tsp kosher salt

1/4 cup (or to taste) of all those fun extras (dried fruit, cheese, nuts, seeds or fresh fruit)

In a large mixing bowl combine kale, olive oil, lemon juice and kosher salt.  Using clean hands, squeeze/knead oil, lemon juice and salt into kale until its softened and becomes darker.  This takes about 5 minutes.   Kale will reduce in size.  Add your favorite extras from raisins to craisins, feta cheese to parmesan cheese, almond slices and sunflower seeds.  Sliced grapes or other fresh fruit are a possibility as well and add a little extra sweetness.    (C. Rank)

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Kohlrabi- 1 medium

Brussels sprouts- 1 c, chopped

Broccoli- 1 c, chopped

Kale- 3 leaves torn

Red cabbage-1/2 c, chopped

Carrots- 3 medium, chopped

Red onion- 1 medium

Cranberries- 1/2 c

Briana’s Blush Vinegrette Dressing

Salt/Pepper- to taste

Feta- if desired

Mix everything together. Add dressing to moisten. Refrigerate to let the flavors blend together.

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Grilled Garden Veggie Pizza - can use any veggies from the garden that you like!  

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Grilled Garden Veggie Pizza - can use any veggies from the garden that you like!  

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https://www.tasteofhome.com/recipes/garden-fresh-grilled-veggie-pizza/

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Chop an equal amount of strawberries and apples into small pieces.  Add blueberries.  Mix well.  Add raspberry vinaigrette dressing and stir well.  Refrigerate and enjoy!

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Makes:

2 to 4 Servings

Hands-on time:

10 minutes

Start-to-eat time:

10 minutes

Ingredients

1 large tomato (or 2 small)

2 tablespoons chopped green pepper

1 teaspoon minced chili pepper (optional)

1 garlic clove

1 tablespoon chopped cilantro

¼ of a lime

salt to taste

Kids kitchen skills:

measuring

stirring

chopping

snipping herbs with scissors

Tools:

knife & cutting board

garlic press

measuring spoons

kitchen scissors

Step-by-step

Grown-up steps

1. A grown-up can help dice the tomato. Put it into a medium-size bowl. Cut the garlic clove in half, and crush it with a garlic press into the bowl of tomato. Chop the green pepper and add it to the bowl, too.

2. Mince the chili pepper and add 1 teaspoon to the salsa (if you would like a little spice).

3. Snip the cilantro with kitchen scissors. Measure out 1 tablespoon and stir it into the salsa.

4. Squeeze the juice from the lime quarter over the salsa. Add a pinch of salt and stir again.

5. Taste the salsa and add more salt, lime juice, garlic, or pepper, if you’d like. Eat it right away or refrigerate for up to 1 day. Enjoy with tortilla chips!

Source : https://kidstir.com/kids-recipes/fresh-salsa/

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Preheat oven to 400.
Slice carrots lengthwise into quarters, or eighths if a large carrot.
Place carrots on a baking sheet.
Drizzle with olive oil
Salt and pepper over the olive oil
Bake 10ish minutes, until soft when pierced with a fork

They are SO delicious! Enjoy!

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Vegetable Garden Dip-Cindy Prom

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GARDEN FRESH OVEN ROASTED VEGGIES   Submitted by M. Weiss                                   Veggies – peppers, zucchini, carrots, onion, green beans, potatoes, broccoli, cauliflower, whatever your favorites are!	Olive Oil      Salt and Pepper	    Chop the vegetables.     Vegetables that take longer to cook (like potatoes) should be in smaller pieces.       Root vegetable like beets, potatoes & carrots will take 30- 45 minutes, Winter Squash like butternut or acorn squash will take 20-60 minutes, Crucifers like broccoli, cauliflower or Brussels sprouts will take 15-25 minutes, soft vegetables like bell peppers, summer or zucchini squash will take 10-20 minutes, thin vegetables like asparagus or green beans will take 10-20 minutes, onions will take 30-45 minutes, and tomatoes will take 15-20 minutes to cook.	Toss with olive oil and seasoning in a large bowl. Spread evenly on a rimmed baking sheet.      Roast for 25 minutes or longer depending upon the veggies, stirring halfway through, or until desired doneness.      Once you are comfortable roasting your veggies, it’s easy and fun to experiment with different flavors.      Try lemon, balsamic vinegar, mint, garlic, seasoning mixes, Italian herbs, rosemary, and favorite seasoning blends like Mrs. Dash. 

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GARDEN FRESH OVEN ROASTED VEGGIES   Submitted by M. Weiss                                   Veggies – peppers, zucchini, carrots, onion, green beans, potatoes, broccoli, cauliflower, whatever your favorites are!	Olive Oil      Salt and Pepper	    Chop the vegetables.     Vegetables that take longer to cook (like potatoes) should be in smaller pieces.       Root vegetable like beets, potatoes & carrots will take 30- 45 minutes, Winter Squash like butternut or acorn squash will take 20-60 minutes, Crucifers like broccoli, cauliflower or Brussels sprouts will take 15-25 minutes, soft vegetables like bell peppers, summer or zucchini squash will take 10-20 minutes, thin vegetables like asparagus or green beans will take 10-20 minutes, onions will take 30-45 minutes, and tomatoes will take 15-20 minutes to cook.	Toss with olive oil and seasoning in a large bowl. Spread evenly on a rimmed baking sheet.      Roast for 25 minutes or longer depending upon the veggies, stirring halfway through, or until desired doneness.      Once you are comfortable roasting your veggies, it’s easy and fun to experiment with different flavors.      Try lemon, balsamic vinegar, mint, garlic, seasoning mixes, Italian herbs, rosemary, and favorite seasoning blends like Mrs. Dash. 

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2cups(16oz.) sour cream
1package(8oz.) cream cheese, soften
2 envelopes ranch salad dressing mix
Fresh vegetables or crackers
1 In a small bowl, beat the sour cream, cream cheese and ranch dressing mix on medium speed until smooth. Transfer to a serving bowl; refrigerate until serving. Serve with vegetables or crackers. Yields: 3 cups

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4 peaches, peeled and diced
1 cup diced watermelon
1 small jalapeno pepper, seeded and minced [about 1 tbsp. minced]
4 Roma tomatoes, seeded and diced
1 orange bell pepper, seeded and diced
1/2 cup diced red onion
1/2 cup chopped fresh cilantro
1/2 tsp. sugar
1/2 tsp. kosher salt
1/8 tsp. black pepper
1 medium lime, zested and juiced
Combine peaches, watermelon, jalapeno, tomatoes, bell pepper, red onion, and cilantro. Add sugar, salt, pepper, and the zest and juice of the lime. Toss to combine and chill a minimum of one hour. Toss again before serving.
Source: Savoring the Season with Our Best Bites by Sara Wells and Kate Jones

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3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon ground cinnamon

3 eggs

1 cup vegetable oil

2 ¼ cups white sugar

3 teaspoons vanilla extract

2 cups grated zucchini

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

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Japanese Cabbage Pancake (taken from Real Simple/ Recipe by Jennifer Causey) 

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Japanese Cabbage Pancake (taken from Real Simple/ Recipe by Jennifer Causey) 

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If you’ve never tasted a cabbage pancake, also known as okonomiyaki, then you’re in for a treat. It has eggs like a frittata, but gets added richness and body from sautéed cabbage and flour. Fear not the flip! A nonstick skillet makes this easy to turn, and the cabbage will help everything stick together. If you’re nervous, use a flexible silicone spatula to loosen the edges of the pancake before flipping. Ingredient check: Tamari is similar to soy sauce, but it’s gluten-free. Make sure to check the label if you’re serving anyone that’s gluten-intolerant.

hands-on:

15 mins

total:

20 mins

Yield:

4 servings

Ingredients

Ingredient Checklist

3 scallions

4 cups shredded green cabbage (from ½￼ small head)

¾ cup all-purpose flour

½ teaspoon grated fresh ginger

4 large eggs, lightly beaten

2 tablespoons tamari, divided

2 tablespoons canola oil

¼ cup mayonnaise

1 teaspoon sriracha

¼ cup ketchup

1 tablespoon Worcestershire sauce

Directions

Instructions Checklist

Step 1
Slice scallions, separating white and green parts. Stir together cabbage, sliced white scallion, flour, ginger, eggs, and 1 tablespoon tamari in a large bowl until well combined.

Step 2
Heat oil in a large nonstick skillet over medium. Add cabbage mixture; press to flatten and cover bottom of pan. Cover and cook until bottom is golden, about 8 minutes. Carefully flip pancake; cook, uncovered, until bottom is golden, about 5 minutes. Transfer to a serving platter.

Step 3
Mix mayonnaise, sriracha, and 2 teaspoons water in a small bowl. Stir together ketchup, Worcestershire, and remaining 1 tablespoon tamari in a separate small bowl. Drizzle sauces over pancake and sprinkle with sliced green scallion.

Nutrition Facts

Per Serving:

361 calories; fat 23g; saturated fat 4g; cholesterol 192mg; fiber 3g; protein 11g; carbohydrates 30g; sodium 874mg; sugars 7g.

© Copyright 2021 realsimple.com. All rights reserved. Printed from https://www.realsimple.com 05/04/2021

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Servings:

4

Ingredients:

4 Swiss chard leaves or 1 cup spinach leaves, chopped
1 avocado, washed, peeled and chopped
Juice of half a lemon or lime
¼ chili pepper, washed and chopped
1 tomato, washed and chopped
½ onion, chopped
1 carrot, washed and grated
4 whole grain tortillas
Salt and black pepper to taste

Directions:

1. In a large bowl, mix avocado, lemon or lime juice, and spices in large bowl.

2. Add Swiss chard or spinach, tomato, onion, carrots and mix together.

3. Spoon ¼ of mixture onto tortillas and roll up.

Recipe Link: https://eatsmart.umd.edu/recipe/swiss-chard-wraps

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2 English cucumbers thinly sliced

Salt to taste

1/3 cup rice wine vinegar

1/2 teaspoon granulated sugar

2 teaspoons toasted sesame oil

2 tablespoons finely chopped cilantro

2 tablespoons thinly sliced scallions

1 clove garlic minced

1/8 teaspoon freshly grated ginger

1 tablespoon sesame seeds

Crushed red pepper to taste

Instructions

Place the sliced cucumbers in a bowl and sprinkle with salt, to taste. Set aside.

In a small bowl, whisk together the rice wine vinegar, granulated sugar, sesame oil, cilantro, scallions, garlic, and ginger. Drizzle the mixture over the cucumbers.

Sprinkle salad with sesame seeds and crushed red pepper, to taste. Serve immediately.

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Quick Summary
This refreshing, simple cucumber salad is a great side dish for any meal and it only takes a few minutes to make.
Simple Dishes for the Win - Enter Cucumber Salad

We have been keeping our meals super simple because it is summertime and who wants to cook? I mean, I love cooking, but we are all about simple recipes during the summer. We have been eating a lot of salads, watermelon, and sweet corn. Oh, and tostadas for the boys! I have made this Asian Inspired Cucumber Salad a few times and I am in love. It is the perfect summer salad, you are going to love it!

Easy Yet Complex Cucumber Salad

This cucumber salad is perfect for summertime. It is cool, crisp, and so easy! Plus, it will help you use up your garden cucumbers. The salad is simple, but the flavors are not. You will be wowed by one bite!

The flavors are amazing! For the salad, you need:

Slice the cucumbers thinly with a sharp knife. You can use garden cucumbers or store bought cucumbers.

Make sure you use fresh ginger, you can buy it in the produce section of any grocery store. I always keep ginger in the freezer so we have it on hand at all times. I use a mircoplane to grate the ginger. If you don't have a microplane, you can finely chop it.

If you don't like spicy, you can leave out the crushed red pepper flakes. There will still be plenty of flavor.

This easy cucumber salad goes great with any summer meal. We like to serve it with Instant Pot Honey Sesame Chicken in the summertime. You don't have to heat up the house with the Instant Pot or this easy salad.

Make this easy and refreshing Asian Cucumber Salad today! It is sure to be a summer favorite!

More Cucumber Salad Recipes

Asian Inspired Cucumber Salad

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Crisp, cool-as-a-cucumber salad with an Asian dressing made with sesame oil, rice wine vinegar, garlic, ginger, scallions, cilantro, sesame seeds, and crushed red pepper. Easy to make, this cool and refreshing cucumber salad is a perfect addition to any meal!

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Ingredients

5 tablespoons prepared pesto

1 tablespoon lemon juice

2 teaspoons grated lemon zest

1-1/2 teaspoons Dijon mustard

1/4 teaspoon garlic salt

1/4 teaspoon pepper

2-1/2 cups thinly sliced yellow summer squash

1-3/4 cups thinly sliced mini cucumbers

3/4 cup fresh peas

1/2 cup shredded Parmesan cheese

1/4 cup thinly sliced green onions

5 thick-sliced bacon strips, cooked and crumbled

Directions

In a bowl, whisk together the first 6 ingredients until blended. In another bowl, combine squash, cucumbers, peas, Parmesan and green onions. Pour dressing over salad; toss to coat. Top with bacon to serve.

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6 med. zucchini
3c. soft bread crumbs                                      1tsp salt
1/2 C. grated Parmesan cheese               1/8 tsp. pepper
1 sm onion minced                                         2 eggs beaten
3 Tbl. parsley minced                                      2T . butter
1 can cocktail shrimp
Cooked zucchini in boiling water until soft, about 5 minutes. Cut in half lengthwise . Remove pulp and mash with fork,  Mix with rest of ingredients excluding butter fill shells.   Dot with butter  Sprinkle with more cheese and some bread crumbs.
Bake at 350 for 30 minutes.
Maribeth M

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Strawberry Smoothie

Ingredients
1 cup plain whole milk yogurt
1cup trimmed and sliced strawberries
Fresh lemon juice and honey.

Instructions
Add the yogurt and strawberries to blender.
Blend for  60  seconds
Add fresh lemon lemon and honey.
Serve immediately or store in airtight container for no more than two days in refrigerator.

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·        Yield: Makes one 14- to 16-inch pizza; serving 4 to 6

·        Time: 25 minutes, plus rise time prep, 15 minutes cooking, 37 minutes total

Thin, crisp crusts like this one are the hallmarks of much of Italy's pizza. Another vital element is not overloading the pie with toppings; less is definitely more on pizza. This dough goes together quickly and can be used after a single rising. If time is very short, blend, knead, rest for 30 minutes, and roll out. No baking stone is needed, since you slip the crust out of the pan and crisp it directly on the bottom rack of the oven during the last two minutes of baking. Use stone-ground, organic, flour if possible.

Surprisingly, we've found because of the extra-thin crust and spare toppings, these pizzas actually reheat remarkably well, so cooking ahead by several hours is an option.

Ingredients

Dough:

·        generous 1/4 teaspoon dry yeast

·        1/2 cup warm (about 100 degrees) water

·        1 teaspoon all-purpose unbleached flour

·        1 to 1-1/4 cups organic, stone ground all-purpose unbleached flour

·        1/2 teaspoon salt

·        additional flour

Margherita Topping:

·        1 tablespoon extra-virgin olive oil

·        1/2 medium onion, minced

·        1 sprig parsley, chopped

·        1 large clove garlic, minced

·        1/4 teaspoon dry oregano

·        1-1/2 cups canned whole peeled tomatoes

·        1/3 cup packed fresh basil leaves, torn

·        3 ounces fresh mozzarella (in liquid), thinly sliced

·        2 to 3 tablespoons extra-virgin olive oil

·        Freshly ground black pepper and salt

Instructions

Neapolitan Style Pizza Crust

In a medium mixing bowl or food processor, blend yeast, water, and teaspoon of flour. Foam should form on the surface in about 8 minutes (if not, yeast is past its prime; find fresher). Then blend in rest of flour and salt, forming a smooth, quite soft, slightly sticky dough. Blend in food processor no more than 30 seconds (then knead 5 minutes by hand); in mixer blend for about 5 minutes; by hand stir to blend and knead 5 minutes. Place in a large oiled bowl, cover bowl with plastic wrap. Let stand in a cool place until doubled in bulk (about 1 1/2 hours). If not ready to bake, keep dough covered and hold up to 8 hours. About 20 minutes before baking, punch down, knead a minute or two and then form into a ball, cover.

Margherita Topping

1. In a 10-inch skillet heat 1 tablespoon oil over medium high. Sauté onion and parsley to golden, then stir in garlic and oregano for a few seconds. Add tomatoes, crushing them as they go into the pan (do not substitute crushed tomatoes). Boil, stirring, 5 minutes or until thick.

2. Spread sauce over rolled out crust, sprinkle with basil, mozzarella, and finally the oil. Finish with generous black pepper and a little salt. Bake as directed above.

Variation: In Naples, fresh or canned tomatoes often replace tomato sauce on pizza. Make sure tomatoes have big, rich flavor and use them judiciously.

More Variations: Sparingly is the operative word here. Use any of the following flavorings, but only enough to flavor, not overwhelm: Sliced red onion, pitted olives, pepperoni, anchovy, sliced mushrooms, steamed broccoli or cauliflower, salami, prosciutto, roasted peppers, shrimp, cooked Italian sausage, hot pepper, fresh herbs such as marjoram, oregano, mint, garlic, rosemary, or sage. Step from Italian to American pizza and let your imagination fly -- Tandoori marinated chicken breasts, oven roasted vegetables, salsa, the BLT, and more.

Assembling the Pizza

To make pizza, lightly oil a 14- to 16-inch pizza pan. Preheat oven to 500 degrees, setting rack as low as possible in oven. Roll out dough as thin as possible to about a 16-inch round (no more than 1/16-inch thick). Spread over pan, rolling in edges to form a rim. Let rest 10 minutes. Top as desired or suggested below and bake 10 minutes. Then using a spatula and thick oven mitt, slip the pizza off the pan directly onto the oven rack by pulling out rack, grasping pizza pan firmly with protected hand, and using spatula or pancake turner to slip pie off pan and onto rack. Slide rack back in place and bake 2 minutes. Slip pie back onto pan, remove from oven. Cut and serve.

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2-Medium cucumbers chopped
2-Medium tomatoes chopped
1/2 cup chopped green pepper
1-jalapeño pepper, seeded and minced
1-small onion chopped
1-garlic clove minced
2-tablespoons lime juice
2-teaspoons minced fresh cilantro
1-teaspoon minced fresh parsley
1/2 teaspoon dill weed
1/2 teaspoon salt
Baked tortilla chip scoops
Directions:  in a large bowl, combine the first 11 ingredients. Cover and refrigerate for 1 hour.  Serve with chips

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Just this year I started making cabbage steaks with students. This recipe is from https://www.wellplated.com/cabbage-steaks/ which also has a million suggested variations, many of which I have tried and are very good. :)

1 small head green cabbage any dark, loose leaves removed

1/4 cup extra virgin olive oil

2 cloves garlic minced

1 teaspoon kosher salt

¼ teaspoon ground black pepper

1/3 cup raw pecan halves or walnut halves optional

1 small lemon halved (optional but very good)

For serving: grated Parmesan (highly recommended) chopped fresh herbs, such as thyme or parsley (optional)

Instructions

Preheat oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray and set aside.

Cut off the bottom (root) end of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board. Cut top to bottom into 3/4- to 1-inch thick slices. Place on the prepared baking sheet. If you have more slices than fit on your baking sheet without touching, divide them between two baking sheets.

In a small bowl, whisk together the olive oil, garlic, salt, and pepper. Brush over one side of the cabbage, then flip the cabbage over and brush the other side. Roast the cabbage for 26 to 28 minutes, or until crispy at the edges and tender in the center. (If you are using one pan, roast it on the center rack; if two, use the the upper and lower-third racks.) Halfway through the baking time, rotate the pan(s) 180 degrees; if you are using two pans, switch their positions on the upper and lower racks at this point too. No need to flip the cabbage over. Don’t worry about any extra crispy, dark leaves around the very outsides; they’ll taste incredible.

While the cabbage bakes, toast the pecans in the oven at the same time: spread the pecans onto a small, ungreased baking sheet. Toast them in the oven with the cabbage until fragrant and the center of a pecan is light tan when broken in half, about 8 minutes, tossing them once halfway through. DO NOT WALK AWAY during the last several minutes of baking. Nuts love to burn the second you do. Remove the pecans from the oven and transfer immediately to a cutting board (if you leave them on the hot pan and they are super toasted already, they may burn). Let cool, then roughly chop.

Sprinkle the roasted cabbage with Parmesan and fresh herbs. Squeeze the lemon over the top, then finish with the chopped pecans. Serve hot

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Dish Name: Sugar Snap Pea Salad

TIME: 15 min.

Salad:

4 cups sugar snap peas

1 cup cucumber diced or radishes sliced

4 fresh mint leaves
1 clove garlic

salt/pepper to taste

Balsamic Vinaigrette:

1-2 TB balsamic vinegar

1 ½ TB lemon juice

3 TB Olive Oil

Instructions:

1. Chop sugar snap peas and cucumber/sliced radishes

2. Chop fresh mint and mince garlic

3. Add all the salad ingredients to a medium bowl and toss well

4. Whisk the vinaigrette ingredients in small bowl

5. Pour the vinaigrette over the salad and toss well

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PREP TIME

5 mins

TOTAL TIME

5 mins

CUISINE

Italian

SERVINGS

8

Ingredients

1/2 cup olive oil
4 cups packed spinach leaves
2 cups packed basil leaves
2 cloves garlic
2 tablespoons lemon juice
1/4 cup shredded Parmesan cheese 1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

1. Place the olive oil, spinach, basil, garlic, garlic, lemon juice, parmesan cheese, salt, and pepper in a food processor or blender. Turn on the machine and blend for 30 seconds. Stop and scrape with a spatula and blend again until smooth. Taste and add more salt and pepper, if necessary.

2. Serve with pasta, veggies, chicken, fish, as a spread, etc. Store the pesto in a jar or container in the fridge for up to 2 weeks. This pesto also freezes well. Enjoy!

Notes

If you like a thinner pesto you can add a little more olive oil. The pesto will keep in the fridge for up to one week and in the freezer for up to 6 months.

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Korean Strawberry Milk (from Pinterest, Cookerru)

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Korean Strawberry Milk (from Pinterest, Cookerru)

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1 C fresh strawberries
1/2 C condensed milk
1 1/2 Cups of Milk
Diced Strawberries
Mash 1 Cup of fresh strawberries add 1/2 Cup of condensed milk and mix well. 1/2 Cup of the strawberry puree to a glass and add 1 1/2 Cups of Milk and diced strawberries on top. Mix and enjoy

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Carrot Soup:        ¼ c olive oil;  2 medium onion, chopped;   1-2 garlics pressed;   3 pounds carrots (about 15 medium );  2  large potatoes;       7 cups water or chicken broth;   2 tablespoons honey;  ½ teas nutmeg  Salt and pepper to taste.       Cook the onions and garlic is a pan with the olive oil 6-8 minutes until softened. Put the potatoes and carrots in the crockpot; add the onion mixture, add water, then honey and nutmeg, salt and pepper.  Cook on high for 4 hours. 

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Carrot Soup:        ¼ c olive oil;  2 medium onion, chopped;   1-2 garlics pressed;   3 pounds carrots (about 15 medium );  2  large potatoes;       7 cups water or chicken broth;   2 tablespoons honey;  ½ teas nutmeg  Salt and pepper to taste.       Cook the onions and garlic is a pan with the olive oil 6-8 minutes until softened. Put the potatoes and carrots in the crockpot; add the onion mixture, add water, then honey and nutmeg, salt and pepper.  Cook on high for 4 hours. 

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1 1/2 lbs, green beans, trimmed and cut into 2 inch pieces
1 1/2 cups water
1/4 cup butter
1 Tabls sugar
3/4 tsp garlic salt
1/4 tsp pepper
1 1/2 tsp chopped fresh basil
2 cups cherry tomato halves
Step 1
Place beans and water in a large saucepan.  Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes.  Drain off water, and set aside.
Step 2
Melt butter in a skillet over medium heat.  Stir in sugar, garlic salt, pepper and basil.  Add tomatoes, and cook stirring gently just until soft.  Pour the tomato mixture over the green beans, and toss gently to blend.

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Refrigerator Pickles - The Owl Room at the Children's Center

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Refrigerator Pickles - The Owl Room at the Children's Center

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Last fall we enjoyed pickling our cucumbers and then having them for our hamburger, turkey burger, and vegan burgers for our school lunches!

We really let the kids play around with the ingredients:
Cucumbers from school garden
Dill from school garden
Salt and Pepper  and Sugar to taste
3/4 Vinegar and 1/4 water - to fill container (cottage/yogurt type container)

We would let the kids slice the cucumbers and add them and the dill as they wanted to the containers.
We would measure out small amounts (1 - 2 teaspoons at a time) of salt and pepper  and sugar and let children experiment with the amounts.

We would usually make these a few days ahead of burger days so they were ready to go!

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Ingredients

3/4 cup sugar

3 tablespoons cornstarch

3 cups sliced fresh rhubarb or frozen rhubarb, thawed

2 cups sliced peeled apples or sliced strawberries

1 cup quick-cooking or old-fashioned oats

1/2 cup packed brown sugar

1/2 cup butter, melted

1/3 cup all-purpose flour

1 teaspoon ground cinnamon

Vanilla ice cream, optional

Directions

1. In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet.

2. In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.

TEST KITCHEN TIPS
Cinnamon comes in two basic types: Ceylon and cassia. Ceylon cinnamon’s delicate, complex flavor is ideal for ice creams and simple sauces. The spicy, bolder cassia cinnamon (often labeled simply as cinnamon) is preferred for baking.
Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.

Karla Geiger, GHS School Garden

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When it comes to before-school breakfasts for the kids, I know how easy it is to fall back on sugary cereals and processed foods (guilty!), so I'm always trying to come up with new ideas that are a little more wholesome. These zucchini muffins are a new fave. With two bowls and a muffin tin, you can whip them up in just 35 minutes. What's more, kids love them and they're a great way to sneak in a little extra protein and vegetables. Feel free to replace half of the all-purpose flour with whole-wheat flour, or swap out the chocolate chips and nuts for your favorite add-ins.

What you'll need To Make Zucchini Muffins

To Make Zucchini Muffins

Begin by shredding the zucchini. I use a food processor - makes it easy - but it's fine to grate by hand. There is no need to wring out the shredded zucchini.

Next, combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg.

Stir to combine, then set aside.

In a large bowl, whisk together the melted butter and brown sugar.

Add the eggs and vanilla extract.

Whisk until evenly combined.

Then stir in the zucchini.

Add the dry ingredients to zucchini mixture.

Stir until just combined, then add 1/2 cup of the chocolate chips and all of the nuts (if using).

Mix until just combined.

Using a large spoon or ice cream scoop, divide the batter into the muffin wells, filling each almost completely.

Sprinkle the remaining 2 tablespoons of chocolate chips onto the muffins, pressing them in lightly so they adhere.

Bake for 20 to 22 minutes, or until a tester comes out clean.

Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to continue cooling. Serve warm or room temperature and enjoy!

You may also like

Zucchini Chocolate Chip Muffins

Loaded with shredded zucchini and chocolate chips, these zucchini muffins make a wholesome on-the-go breakfast or after school snack.

Ingredients

Instructions

1. Preheat the oven to 350°F and set rack in the middle position. Generously coat a muffin pan generously with non-stick cooking spray.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.

3. In a large bowl, whisk together the melted butter and brown sugar. Add the eggs and vanilla extract and whisk to combine. Stir in the zucchini.

4. Add the dry ingredients to the zucchini mixture and stir until just combined. Stir in 1/2 cup of the chocolate chips and all of the nuts (if using).

5. Using a large spoon or ice cream scoop, divide the batter into the muffin wells, filling each almost completely. Sprinkle the remaining 2 tablespoons of chocolate chips onto the muffins, pressing them in lightly so they adhere. Bake for 20 to 22 minutes, or until a tester comes out clean. Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to continue cooling. Serve warm or room temperature.

6. The muffins are best served on the same day they are made, but will keep, wrapped in foil, at room temperature for 2 days.

7. Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 - 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

Nutrition Information

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Reviews & Comments

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Zucchini Muffins with Chocolate Chips - Once Upon a Chef

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When it comes to before-school breakfasts for the kids, I know how easy it is to fall back on sugary cereals and processed foods (guilty!), so I'm always trying to come up with new ideas that are a little more wholesome. These zucchini muffins are a new fave.

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This is a very simple and quick way to cook chard, which seems to be a bit of a mystery veg to some! I love to grow it in our school gardens and my home garden, though we do have to fight the miner worms. Fly paper helps, along with vigilant wiping off of the little white eggs on the backs of leaves. My favorite is rainbow chard, but it's all pretty and yummy!

Ingredients: Chard, Olive Oil, Seasoned Rice Vinegar

- Wash, trim, and chop chard (stems included!)
- Heat a large skillet over high heat
- Add just a bit of oil - less than one tablespoon should do the trick
- Add chard and cook over high heat, stirring frequently, until leaves are completely wilted and stems start to soften - about 3 minutes
- Add a slash of vinegar, to taste, and cook for a half minute more (my "measure" is a fast "zig zag zig zag" across the skillet)
- Serve and eat while hot!

I have one kiddo who likes and will eat this, and another who's tried it and claims she really doesn't like it.  Perfect for nights when we have one serving of leftover broccoli that none of the rest of us want to eat!

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Vegan Hobo Dinner

The very first time I made a Vegan Hobo Dinner was on a campfire, but that doesn't mean you can't make this in the oven.

It is such a simple and easy meal that anyone can make!

Customize your Hobo Dinner and enjoy any of the seasonal vegetables you can find and mix it up every time you make it.

One of the best times to make Hobo Dinner is in late summer or early fall from the fall harvest!

With the hobo dinner there really is no limit to the variety of things to add.

So have fun experimenting, it's a great way to try new vegetable's.

Vegan Hobo Dinner

Ingredients

3 lb. Potatoes

4 to 6 Large Carrots

1 Head of Broccoli

1 Large Onion

4 Garlic Cloves

1 to 2 Peppers of your choice

2 Tbsp Olive Oil

Salt and Peppe r to taste

Instructions

Preheat oven to 450°

Prepare a cookie sheet with parchment paper, set aside.

Clean, peel and cut up everything into bite size pieces.

Place all the cut up vegetables onto the parchment lined cookie sheet.

Drizzle the olive oil over the vegetables.

Salt and Pepper to taste.

Now would be a good time to add any other seasoning you would like on the vegetables.

Stir the vegetables around on the cookie sheet to make sure all is covered with the oil and seasoning, cover with foil.

Place into the oven and bake for 30 minutes, remove the foil and bake for another 15 to 20 minutes. All the vegetables should be tender and be a golden brown.

Remove from the oven and serve as a main or side dish, with ketchup, mustard, and aioli.

NOTE:

This is called Hobo dinner because you can make this on a camp fire as well as in the oven. When making it on a camp fire, place all the ingredients into foil and replace the oil with butter or margarine. Wrap it up and place into a fire, check periodically about 20 to 30 minutes, or until carrots are tender, unwrap and enjoy! A Great campfire meal!!

Vegan Hobo Dinner

Lisa

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Vegan Hobo Dinner - Find Your Zen Spot Vegan/Vegetarian Baking

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Vegan Hobo Dinner The very first time I made a Vegan Hobo Dinner was on a campfire, but that doesn't mean you can't make this in the oven. It is such a simple and easy meal that anyone can make!

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Southwestern Corn Salad (courtesy of Joy Bauer)

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Southwestern Corn Salad (courtesy of Joy Bauer)

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4 cups fresh* or frozen corn
2 tablespoons of extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided
1 (15.5 ounces) can black beans, rinsed and drained
1 cup red onion, finely chopped, (about 1 small red onion)
1 medium red pepper, finely chopped
1/2 to 1 cup cilantro, chopped
2 tablespoons fresh lime juice
1/2 to 1 teaspoon ground cumin
1/2 to 1 cup feta cheese (optional)

Children can easily help with this recipe.  If using fresh corn, children can remove the kernels from the cobs. Corn will have to be cooked before combining with other ingredients.  They can also pick fresh cilantro and squeeze the fresh line.
Children can combine all ingredients to make the salad.
Refrigerate before serving. This recipe makes about 6 cups

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2-15oz Black beans, drained and rinsed
1-17oz corn, drained and rinsed
2 diced tomatoes
2 avocados, diced
1/2 cp green onion, chopped
1/4 cup chopped cilantro
1T Red Wine Vinegar
4T fresh lime juice
2T Olive Oil
1t Salt
1/2 t black pepper

Combine all ingredients and chill for 3 hours before serving. Best with tostito chips.

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The Spring Turnips with Greens and Raisins is a favorite! Adding bacon and garlic makes everything even better. :) From the book "From Asparagus to Zucchini"

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Simple Refrigerator Pickles (Emilee Morrison Onslow County Cooperative Extension, NC)

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Simple Refrigerator Pickles (Emilee Morrison Onslow County Cooperative Extension, NC)

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Fresh garden cucumbers, sliced

1 1/2 cups water

3 tablespoons white vinegar or apple cider vinegar

1 1/2 tablespoons kosher or pickling salt*

2 teaspoons black peppercorns

5 cloves garlic, peeled

6 large sprigs fresh dill

1 bay leaf

Pack the ingredients in jars, put on lids and gently shake. Place in fridge for about 2 days then enjoy!

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Crescent Roll Veggie Pizza-Cathy Lombard, Jim Falls Elementary

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Crescent Roll Veggie Pizza-Cathy Lombard, Jim Falls Elementary

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I didn’t invent this recipe. I ate it many times when my kids were young. You can add any vegetables you have available. There are many versions of this on Pinterest..

Produce
1 small head Broccoli, small cut
2 tbsp Dill weed
1 English cucumber
3/4 cup Match stick or shredded carrots
1 Red bell pepper
1 Yellow bell pepper

Baking & Spices
1 Envelop of dry ranch salad dressing mix

Bread & Baked Goods
2 tubes Refrigerator crescent rolls

Dairy
1 8- ounce package Cream cheese
1/3 cup Sour cream

Instructions

Preheat the oven to 350° as directed on the crescent roll package instructions.

Dice all of the vegetables.

Spread crescent rolls across the cookie sheet so that cover the entire cookie sheet.

Using your fingers pinch the perforations on the crescent rolls to seal them together.

Bake according to crescent roll package instructions.

Cool completely before adding toppings (you can also cool it and lightly cover it with a paper towel or plastic wrap and leave on the countertop overnight).

In a medium-sized bowl, add softened cream cheese, sour cream, ranch dip, and dill; stir until fully mixed.

To assemble the pizza:

Spread the ranch dill dip all over the baked and cooled crescent roll pizza base.

Add chopped mixed veggies in this order, broccoli, cucumber, yellow bell peppers, red bell peppers, carrots.

Cut into equal squares and serve.

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Roasted cauliflower

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Simple as can be but tasty as can be as well. When time is a factor simple and quick rules...even in my house! However, we also want to have a good result. This is so good!! I can eat it all by itself before it even makes it to the table!

1 lb cauliflower florets (0.45 kg)

2 tbsp melted butter (30 mL)

2 tbsp light olive oil (30 mL)

Preheat the oven to 400°F (200°C).

In medium bowl, place cauliflower florets. In small bowl, combine melted butter, olive oil, salt and black, OR white pepper. Pour over cauliflower and toss to combine well. Spread out on cookie sheet. Bake about 25 minutes until almost fully tender. Flip pieces and move them closer together. Sprinkle each piece with Cheddar cheese and bake another 8 minutes.

SUPPORT YOUR TEAM buy Low-Carbing Among Friends cookbooks: low-carb.us/HUGE-SALE

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Simple as can be but tasty as can be as well. When time is a factor simple and quick rules...even in my house! However, we also want to have a good result. This is so good!! I can eat it all by itself before it even makes it to the table!

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3 tbsp red wine vineger
2 tbsp fresh lemon juice
1/3 c olive oil
1/2 tsp garlic powder
1 tsp oregano
1/2 tsp kosher salt
16 oz. pasta
1/2 c halved pitted kalamata olives
1/3 c red onion, diced
3 cups english cucumber
1 pint cherry tomatoes
1 orange bell pepper, diced
1/2 c feta cheese

boil the pasta. in a large bowl, combine the dressing ingredients. add olives, red onion, and brine from the olives and mix to combine. Stir in the pasta with the cucumber, tomatoes, and bell peppers and toss. add the cheese just before serving.

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1 small head of Cauliflower
1 small bunch of Broccoli
1 small Onion
1  cup Celery
1 small package peas
1 cup sour cream
1 cup miracle whip
2 teaspoon sugar
1 teaspoon beau monte

Clean and cut up vegetables into small pieces.
Add peas. Stir together sour cream, miracle whip, sugar and
beau monte.  Then add vegetables.

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lettuce and spinach
fresh peppers
Carrots
Tomatoes
fresh peas
add Ham or Turkey
Croutons
Let the kids build their own salad

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Ingredients

2cans (8 oz each) Pillsbury™ refrigerated crescent rolls or Pillsbury™ refrigerated crescent dough sheet

1package (8 oz) cream cheese, softened

1/2cup sour cream

1teaspoon dried dill weed

1/8teaspoon garlic powder

1/2cup small fresh broccoli florets

1/3cup quartered cucumber slices

1plum (Roma) tomato, seeded, chopped

1/4cup shredded carrot

Heat oven to 375°F.

If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.

Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.

In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.

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Food Blog Material: I love this because its super simple and doesn't even require a kitchen.  You can make it right in the garden after the kids pick and wash their kohlrabi.  Whenever I ask my 5-year-old what his favorite vegetable is, he says kohlrabi!  No doubt a result of this simple recipe. It's such a great way to get kids to try something they may never have come across before.

Ingredients:
-Kohlrabi
-Sesame oil
-Salt

Prep:
1. Wash and rinse your kohlrabi with the students
2. Trim off the root and leaves
3. Slice into thin coins, about 1/8- 1/4 inch thick
4. Set out on a plate or tray
5. Drizzle with sesame oil
6. Sprinkle with sea salt and enjoy!

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Roasted Fingerling Potatoes  (Judy Sims and Farmer Jo, Portland, OR)

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Roasted Fingerling Potatoes  (Judy Sims and Farmer Jo, Portland, OR)

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Ingredients:  About 5 dozen fingerlings per class of 24 students.
Olive oil salt or garlic salt sprinkle.  (Note:  we cooked up a bunch and did cafeteria room optional tastings to introduce our home grown heirloom Makah  Ozette fingerlings that Bridlemile Elementary received from Farmer Jo to Bridlemile Elementary--kids gobbled them up!  Google the history of these heirlooms--a great lesson for 2nd grade on up.)

Preparations:
(We plant, harvest, wash and cook heirloom fingerlings at school.)

1. Thoroughly soak/wash/scrub, as needed, to remove soil; remove any potatoes that have "greened" to use as next planting crop.

2. Lay out to dry on cloth or paper towels; pat dry.

3. DO NOT cut into smaller pieces, unless larger than a good 3 inches in length.

4. Place dried off fingerlings into a large bowl.

5. Sprinkle 3 tsp.olive olive oil to coat potatoes while mixing with large spoon..

6. Continue mixing while sprinkling 1/2 tsp. salt or garlic salt.

7. Lay out on parchment paper (optional) in rimmed baking sheets   (drizzle onto the single layer of potatoes any extra oil from the bottom of bowl, or add a bit more; could use olive oil spray.)

8. Optional:  add an additional  overall sprinkle of salt onto single layer of potatoes.

9. Bake in preheated 350 degree oven for 18-20 minutes--can do several trays.

10. Serve warm, as is.  YUM!  (can be slightly oily finger food, or eaten with fork)

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2 large zucchini

½ cup low carb pizza or tomato sauce

1 teaspoon oregano

2 cups mozzarella cheese

¼ cup parmesan cheese

pizza toppings as desired

Preheat oven to 450°F. Line a baking pan with foil and set aside.

Slice Zucchini ¼" thick and arrange on prepared baking sheet.

Top zucchini slices with pizza sauce, oregano, cheese and your favorite pizza toppings.

Bake 5 min or until zucchini is tender. Broil 5 min or until cheese is bubbly and melted.

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Ingredients:

6 - 10 eggs

2 - 3 cups fresh veggies (onion, potatoes, peppers, asparagus, squash, garlic, tomatoes, spinach, whatever you have)

1 cup mozzarella cheese

Oil for sautéing

Directions:

Saute veggies in an oven safe pan (such as cast iron) until soft

Whisk eggs together with half of the mozzarella cheese and pour over veggies

Add the remaining cheese on top and some tomatoes and spinach (if you have it) to the top as well

Bake uncovered until the center is set (about 10 - 15min)

Enjoy with salt and pepper :)

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Swiss Chard Quesadillas Cheesy and delicious, this recipe works well with not only swiss chard, but kale, spinach, mustard greens, or beet greens. Bonus: this recipe uses the swiss chard stems as well as the leaves, so those colorful stems aren't going to waste. Eat these for breakfast, lunch,

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Pasta with fresh vegetables  Shannan R.
Ingredients:
1 box of garden pasta
1 large cucumber
1 red bell pepper or color of your choice
1 cup of cherry tomatoes
1 bottle of zesty Italian dressing

Boil pasta till tender then drain and put in large bowl
Peel and slice cucumber
Cut up peppers
Cut up tomatoes

Combine pasta and vegetables in the bowl pour dressing over the mix and then stir. Put in fridge till chilled.

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Ingredients:
6 med. to large green tomatoes
3/4 C. all purpose flour
3/4 C. cornmeal
2 eggs
pinch of cayenne pepper
1/2 tsp. salt
1/2 tsp. pepper
1 TBSP butter
canola or vegetable oil

Directions:
Wash and cut tomatoes into 1/2 in. slices.  Lightly salt both sides and leave on a rack or towel for 15 min. to draw out some of the extra water in the tomatoes.  Pat dry.
Whisk eggs in a bowl for dipping.  Combine flour, cornmeal, salt, pepper and cayenne in a shallow dish.  Dredge tomato slices in flour mix, then dip in egg, then dredge again in the flour mixture.
Fill a skillet 1/2' full with oil and heat on med. high, adding butter to the oil.
Add tomato slices to the heated oil, browning on both sides. (Approx. 3 min.)  Remove and place on paper towel to drain excess oil.

Serve as is or dip in ranch, marinara, honey mustard or sweet chili sauce. The dipping sauce could be one that is prepped from garden ingredients as well. The tomatoes are best when served hot. Enjoy!

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Ingredients
10 fresh Roma tomatoes

2/3 cup onion, diced

2 garlic cloves, minced

1/2 tsp sugar

1 tsp cumin

1/2 cup cilantro

the juice of 1 lime

1/2 tsp salt

1 jalapeno pepper, seeds removed, diced

1 poblano pepper, seeds removed, diced

Instructions

1. Rinse and dry the tomatoes. Slice the ends off and cut in half.

2. Squeeze the tomato in your hands to remove juice and seeds.

3. Put tomatoes in a large food processor.

4. Pulse 4-6 times until the tomatoes reach a thick and chunky consistency.

5. Put all remaining ingredients in to the food processor with the tomatoes.

6. Pulse 3-5 times until well combined, but still chunky.

7. Eat right away or store in the fridge for up to 5 days.

You may want to add another jalapeno if you like your salsa spicier!

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Calabacitas Mexican dish (zucchini) - Dulce (Kandy) Lopez

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Calabacitas Mexican dish (zucchini) - Dulce (Kandy) Lopez

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INGREDIENTS:
3 zucchini (cut into one centimeter cubes)
5 plum tomatoes (ripe and diced)
1 small onion (finely minced)
3 garlic cloves (finely minced)
1 jalapeno (optional for flavor)
1 cups corn
small bundle of epazote (finely chopped)
1 tsp salt ( or to taste)
1 tbsp. olive oil

Add the oil into a medium pot and fry the onion over medium heat for about 2-3 min, add the garlic, after another min add the tomatoes, jalapeno (optional) and a pinch of salt and mix. Let it cook for 5 more minutes over medium heat and add the zucchini, corn, epazote and the rest of salt, mix well and cover pot letting cook for 20 more minutes over medium low heat. After the 20 minutes turn heat off, at this point the zucchini is cooked al dente, mix one more time, place lid on and let simmer for another 10 minutes or until soft to your liking.

Serve hot, topped with queso fresco (optional) and sour cream (optional)
May add a side of rice (optional).

Recipe is in Spanish but I translated it as much as I could. ENJOY! :)
Calabacitas a la Mexicana con Queso y Elote Rápidas y Ricas - YouTube

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Ingredients & supplies:
Summer squash
Cherry tomatoes
Onion
Bell Peppers
Olive oil
Salt and pepper to taste
Chopped fresh or dried herbs of your choice (ex: rosemary, thyme, basil, oregano)
Skewers
Rice or a pita or flat bread
optional: yogurt sauce (yogurt, olive oil, pressed garlic, fresh lemon juice, salt, chopped cilantro)

Chop the veggies (except for the cherry tomatoes) into 1"x1" (or slightly larger) pieces. Throw them all into a bowl, along with the cherry tomatoes. Toss with olive oil and season with salt, pepper and herbs. Have the kids help to skewer a variety of veggies onto the skewers. Roast on a grill until they are tender. Serve with rice/pita/flat bread with yogurt sauce (optional).

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Ingredients
Pumpkin Seeds
Instructions
After the pumpkin is cut up take the seeds out and rinse them very well.  Next you can soak them over night in very salty water.  In the morning set them in a shallow flat pan and put the seeds in the sunshine to have the water evaporate.  Place dry seed in the oven at 350 degrees for 15 minutes.  Let cool and then crack them open and enjoy the seed!

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Ingredients
1 cup plain whole milk yogurt
1cup trimmed and sliced strawberries
Fresh lemon juice and honey.

Instructions
Add the yogurt and strawberries to blender.
Blend for  60  seconds
Add fresh lemon lemon and honey.
Serve immediately or store in airtight container for no more than two days in refrigerator.

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Strawberry smoothie                                                                                                                                   

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Strawberry smoothie                                                                                                                                   

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Ingredients

1 cup plain whole milk  yogurt
1cup trimmed and sliced strawberries
Fresh lemon juice
Honey

Instructions

Add yogurt and strawberries to the blender. Blend about 60  seconds .
Add a few drops of fresh  lemon juice and honey.

Serve immediately or store in airtight container for no more  than two  days in the refrigerator.

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INGREDIENTS
2 lbs cauliflower florets cut in bite size pieces
1 box (8 ounces) cream cheese softened
1/2 cup sour cream
1 1/2 cups sharp cheddar finely shredded
1 1/2 cups Monterey Jack cheese finely shredded
1 teaspoon garlic powder
1/2 teaspoon onion powder
6 slices crispy cooked bacon coarsely chopped
1/4 cup chopped fresh chives (reserve one tablespoon for the top)
Salt and Pepper to taste

INSTRUCTIONS
1.   Steam cauliflower until fork tender; approximately 10 minutes. Drain well in      colander.
2.   Preheat oven to 425 degrees. Grease 9 x 13 inch baking dish.
3.   In a large bowl combine cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder and onion powder. Mix until creamy and smooth. Gently stir in cauliflower, 1/2 of the bacon and chives. Season with salt and pepper to taste.
4.   Spoon into casserole dish and top with remaining bacon. Bake uncovered for 20-25 minutes or until the cheese is melted. Top with remaining chives and serve.

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4 zucchini, quartered lengthwise
1⁄2 cup Parmesan
1⁄2 tsp thyme
1⁄2 tsp oregano
1⁄2 tsp basil
1⁄4 tsp garlic powder
Salt and pepper
2 tbsp olive oil
Preheat oven to 350. Coat a cooking rack with nonstick spray and place on a baking sheet.
Combine cheese through pepper. Place zucchini on baking sheet. Drizzle with olive oil and sprinkle with
cheese mixture. Bake about 15 minutes then broil for 2-3 minutes.

I also like to just cut up zucchini and then toss it in oil and bake it with some everything bagel seasoning. Usually I put it at 350 for 20 minutes.

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A healthier, lower-fat and lower-calorie version of peanut butter fruit dip. Great with crips apples! Use soon after prep, especially if  using flax or chia seeds.
Ingredients:
1 (5 ounce) container vanilla Greek-style yogurt
2 tablespoons peanut butter
2 tablespoons honey
1/8 teaspoon ground cinnamon
2 tablespoons chia seeds (Optional)
Directions:
Mix yogurt, peanut butter, honey, and cinnamon in a bowl until well blended; fold in chia seeds. Serve with fruit your choice. Enjoy

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Set oven to 325 degrees
Grease 9 x 13 pan

2 large zucchini, sliced lengthwise into very thin slices. Sprinkle lightly with salt and set aside to drain in colander.
1 Tbsp. Salt (for the zucchini slices listed above)
1 large jar of Marinara Sauce
1 1/2 tsp. Ground Black Pepper
1 small Green Bell Pepper, diced
1 small Onion, diced
2 Tbsp. fresh Basil, chopped
1 Tbsp. fresh Oregano, chopped
2 Tbsp. fresh Parsley, chopped
1 Egg
1 15 oz. container of low-fat Ricotta Cheese
1 16 oz. package of chopped Spinach, thawed and drained
1 lb. fresh Mushrooms, sliced
8 oz. Mozzarella Cheese, shredded
8 oz. Parmesan Cheese, shredded

Prepare sauce by adding to marinara sauce the black pepper, green bell pepper, onion, basil and oregano.  Bring to a boil and  simmer for 20 minutes stirring frequently. As this is simmering, stir parsley, egg, ricotta cheese until combined.
Assemble lasagna with 1/2 of the marinara sauce mixture, then 1/2 of the zucchini slices, 1/2 of the ricotta mixture, all of the spinach, all of the mushrooms and 1/2 of the mozzarella cheese.  Repeat with one more layer.  Spread parmesan cheese evenly over the top. Cover with foil.

Bake for 45 minutes.  Remove foil.  Bake for an additional   20 minutes.  Let stand for 5 minutes prior to serving. (Priscilla)

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Combine sliced peaches, cubed cantaloupe, chopped basil leaves and drizzle with honey if desired! So simple and delicious. (Jeannine)

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Clean and chop kale (remove stems and hard parts).
Mix as much kale as you would like, olive oil to coat, sprinkle a little salt and garlic salt for flavor (or seasoned salt).
Lay flat on a  sheet pan.
Bake at 350 until the edges are brown but not burnt (10-15 min).

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Ingredients:
1 cup shredded carrot
3 eggs, lightly beaten
1/2 cup applesauce
1/2 cup plain yogurt
2 Tablespoons melted butter
1 teaspoon vanilla
1 cup buckwheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
Instructions:
1. Add the shredded carrot to a bowl. Boil a kettle of water and pour over the carrot. Let sit 3-5 minutes. Drain well and pat dry.
2. Stir together the carrots, eggs, applesauce, yogurt , butter, and vanilla in a medium bowl.
3. Add in the flour, baking powder, and cinnamon. Stir gently to combine.
4. Heat a cast iron pan or griddle over medium heat. Add a sliver of butter and let melt, swirling around pan.
5. Cook batter about 1/4 cup at a time and spread thin. Cook about 2-3 minutes per side.
6. Add more butter to pan and repeat.
7. Serve with warm maple syrup.
8. Enjoy!

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Very easy using whatever vegetables are growing in the garden

Zucchini
Broccoli
Onion
Bell Pepper
Carrots
Mushrooms

Sauce:
Soy Sauce
Honey

1. Heat olive oil in pan with garlic and onions
2. Add hard vegetables and saute until they begin to soften
3. Add the rest of the vegetables and the sauce (just shake up honey and soy sauce in a bottle)
4. Saute until soft!

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4 Servings
1 Cup Fresh Strawberries, rinsed and sliced
5 cups spinach, washed and dried
4 ounces Crumbled Feta Cheese
4 tbsp. Sunflower Seeds (shelled)

Dressing
4 tbsp. Balsamic Vinegar
2 tbsp. Olive Oil

Rinse your produce, mix together in large bowl, separate into four even servings. Sprinkle 1 Oz of feta and 1 tbsp. of sunflower seeds over salad. Wisk together balsamic vinegar and Olive oil. Add spices if desired. Drizzle 1 - 1.5 tbsp. of dressing over salad. Enjoy

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By: Megan Baerwolf

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Learn how to make more vegetable recipes for kids with my go-to kid-friendly dishes-and you might just be able to increase the chances that the kids will actually eat what you cook for them!

Vegetable Recipes for Kids

I'm always recommending that the best way to get our kids to eat more vegetables is to make sure that they taste good to us. These vegetable recipes for kids hit that mark and are great places to start if you're looking to introduce new veggies-or veggies that you've previously tried-in new ways. Because while we all know that kids need their veggies for so many aspect of their health, they are often so reluctant to actually eat them!

TIP: Remember that it can take kids upwards of 20 times of seeing a veggie to be brave enough to actually try it. So keep modeling enjoyment, offering it in small portions without pressure, and having the foods you want them to eat around regularly.

Kids Vegetables List

I should say that this is not a comprehensive list of recipes (that would be epic!) but it's a perfect place to start if you're looking to incorporate more vegetables into your kid's diets. I will note any potential issues with choking hazards for toddlers, cooking tips, and flavor profiles for each recipe to give you a head start with trying some of them out.

TIP: This list of vegetables include sides, main dishes, snacks, and breakfast ideas.

Asparagus Recipes

Oven-Roasted Asparagus: When I learned how to cook asparagus in the oven, it was like a lightbulb went off. This method is so easy because all you do is to toss the asparagus with a little oil, sprinkle, with salt, and let the heat from the oven soften up the stalks. They even get a little sweet as they roast!

Beets Recipes for Kids

Simple Boiled Beets: beets are naturally pretty sweet, when cooked they have a soft texture that's easy for kids to eat, and they taste ridiculously good with a little butter and salt. This boiled beets recipe takes about 30 minutes and is mostly hands off-and it's a good one to make-ahead to reheat later!

Simple Roasted Beets: When roasted in the oven, beets become a little sweeter-which may be just the thing to inspire your little eaters to try them!

Beet Hummus: Boost the nutrition-and the color!-in your next batch of homemade hummus by adding beets.

Bell Peppers Recipes for Kids

Oven-Roasted Red Peppers: With a simple sheet pan method and pantry spices, you can learn how to Roast Red Peppers in the oven to use in tacos, sandwiches, and just as a simple side. You can season them with just salt or add cumin and a dash of chili powder for a Mexican take.

Skillet Stuffed Peppers: With the classic flavors of easy Stuffed Peppers, but much less work, this skillet version cooks up in just 20 minutes for a healthy family dinner option. You can use a mix of colors of peppers for a bright and fun visual.

Raw Bell Peppers: Older toddlers and kids may love raw bell pepper sticks since they tend to be sweet, especially the red, yellow, and orange varieties. They can be hard to chew for kids under 3, so keep that in mind.

Broccoli Recipes for Kids

Broccoli Tots: With a handful of accessible, healthy ingredients, you can bakebroccoli tots that are soft on the inside and crispy on the outside. And...they kind of taste like broccoli tater tots! You can even make them ahead and store them in the freezer for later.

Broccoli Cheddar Soup: Broccoli, cheddar, and split peas team up in this healthy Broccoli Cheddar Soup recipe that's packed with plant-based protein and fiber-and is a great family meal alongside crackers or muffins. It also freezes wonderfully!

Roasted Broccoli: When my oldest kiddo was little, she went to a daycare that served roasted broccoli regularly and all the kids devoured it. (Really!) It gets slightly sweet when roasted, which is a plus. Try to cut the florets to the same size for even cooking.

Stir-Fried Broccoli:We love the Asian flavors in this stir fry recipe but I suggest that you cut the garlic in large pieces to add flavor, but then you can easily not serve the garlic pieces to the kids. (Many don't like tiny pieces!) And use a fine microplane to grate the ginger so it disappears.

Broccoli Pesto: A fun riff on classic pesto that's a perfect pair for pasta!

Brussels Sprouts Recipes for Kids

Sauteed Brussels Sprouts with Lemon and Honey: Try this quick Sauteed Brussels Sprouts with Lemon and Honey for a simple side for dinner. It's slightly sweet and pleasantly nutty, and not a bit bitter!

Roasted Brussels Sprouts: This method for making Brussels sprouts may be on that your kids love. In my house, I have one kiddo who loves them and one who doesn't so keep trying if the first time isn't a success!

Vegetable Recipes for Kids: Carrots

Kid-Friendly Cauliflower Recipes

Cauliflower with Parmesan: It's simply steaming the cauliflower florets and then tossing with flavorful enhancements-butter or olive oil (if you need dairy-free or just prefer olive oil) and cheese. (We usually find that cheese helps almost any veggie go down easier.)

Cauliflower Tots: With just 6 simple ingredients, these Cauliflower Tots are a healthy homemade finger food the kids (and the parents) will enjoy. Bonus: They reheat from frozen beautifully!

Cauliflower Mac and Cheese: With a simple cheese sauce that has cauliflower right in the mix to help thicken, this healthy Cauliflower Mac and Cheese is a fast weeknight lunch or dinner option for toddlers.

Homemade Veggie Nuggets: This simple veggie nugget recipe is made with quinoa, cauliflower, and some cheese, so they have a nicely cheesy texture and flavor.

Strawberry Smoothie with Cauliflower: Cauliflower, when fresh or frozen, makes smoothies nice and creamy!

How to Serve Cucumbers to Kids

Raw Cucumbers: You can of course make cucumber salads and such, but this is a good veggie to serve raw. Peel and chop into small pieces for younger toddlers until you know they can handle the texture and chewing skills needed to handle larger pieces.

Vegetable Recipes for Kids: Edamame (Soy Beans)

Steamed or Boiled Edamame: Buy a bag of frozen edamame in the pods and cook according to the package directions. (It's usually boiling or steaming them for 5-10 minutes until the beans are soft). Sprinkle with salt and show the kids how to pop the beans out from the pods. You can also serve the beans chilled as a simple snack.

Vegetable Recipes for Kids: Green Beans

Vegetable Recipes for Kids: Kale

Cheesy Kale Bites: These Cheesy Kale Bites are basically a meatball with shredded kale in place of meat. They have tons of flavor from the cheese, and they taste really great when dunked into ketchup or salsa.

Quick and Easy Cheesy Greens: You can use almost any leafy green you like (though baby kale and spinach will be one of the softest/easiest to manipulate for younger eaters) and you can vary the cheese according to what you have on hand. These are lightning fast and easy to make in small or larger amounts.

Tropical Greens Smoothie: Tuck some kale into a smoothie with fruit to balance the flavors with natural sweetness.

Vegetable Recipes for Kids: Mushrooms

Stovetop Mushrooms: I was shocked when I realized that my then 1 year old LOVED mushrooms so try these if you haven't thought to try them yet. This recipe is easy and the result is soft and flavorful.

Sheet Pan Garlic Butter Mushrooms: This recipe is easy and just needs a sheet pan and the flavors are so good!

Pizza with Mushrooms: This is a good way to try mushrooms, delivered on a familiar food!

Kid-Friendly Recipes with Peas

Spinach Pesto Pasta with Peas: Easy and a nice way to serve vegetarian protein!

Frozen Peas: Many kids love eating peas straight out of the freezer, so try that if nothing else has worked!

Simple Buttered Peas: Add frozen peas to a colander and rinse with warm water to thaw. Drain and add to a bowl and warm for 1-2 minutes. Stir in a little butter and salt to taste.

Mac and Cheese with Peas: We have a tradition of having boxed mac and cheese for one weekend lunch and I always add some frozen peas to the mix. I find that my kids have no complaints about veggies in their mac and cheese since they love mac and cheese so much! (I just add the peas to the colander and drain the pasta over them to thaw.)

Pea Puree: A slightly sweet and super simple puree to share with the kids.

Potato Recipes for Kids

Spinach Recipes for Kids

Spinach Banana Muffins: Serve up greens in a sweet and easy to eat format with these simple muffins.

Easy Spinach Pesto: This Spinach Pesto is one of our go-to sauces. I like it because the color stays bright green, the ingredients are straightforward, and it packs a serious punch of vitamins and iron from the spinach. This is, hands down, my favorite way to serve up greens to my kids.

Simple Green Smoothie: With just a few ingredients, you can make a healthy smoothie that has spinach and lots of natural sweetness from fruit.

Cheesy Greens: Introduce your kids to the deliciousness of quickly cooked greens in this Cheesy Baby Spinach Recipe.

Mini Spinach and Cheese Pizza Roll: These fun pizza rolls are packed with nutrition-and even greens!-but the cheese, and silly spiral shape makes them much more appealing to toddlers and big kids!

Vegetable Recipes for Kids: Snap Peas

Raw Snap Peas: For older toddlers (closer to 3 and up), raw snap peas are often a big hit since they are crunchy and so naturally sweet. Younger toddlers may have a hard time chewing them, so keep that in mind.

Sauteed Snap Peas: This recipe is super simple and can help soften crunchy raw snap peas into a more tender veggie that younger toddlers can enjoy too. I'd still recommend you chop them up!

Winter Squash Recipes for Kids

Shortcut Butternut Squash Risotto: This Butternut Squash recipe involves roasting the squash, pureeing it into a sauce, and simply stirring it together with cooked short grain brown rice. Easy-and with steps you can do ahead.

Butternut Squash Mac and Cheese: The beauty of this recipe is that the squash adds that classic orange color and nutrients, but the kids just get the cheesy pasta flavor and texture that they love. Pick up a bag of precut butternut squash and you literally just need to fill a pot with water to get this recipe started!

Roasted Butternut Squash: Simply cut up butternut squash (into fun shapes if you want!) and roast them up in the oven. With a little salt, they're a naturally sweet side dish to share with the kids.

Roasted Butternut Squash with Quinoa: With simple ingredients and lots of nutrition, this is a less messy way to serve grains to little kids-and a vegetarian side dish packed with fiber and Vitamin A.

Butternut Squash Muffins: With a dose of butternut squash and apple butter, these flourless Butternut Squash Muffins pack a lot of flavor and moisture (and nutrition!) in one easy to eat package.

Butternut Squash Puree: This is packed with Vitamin A and C, plus fiber, and has a naturally sweet taste that little ones enjoy.

Butternut Squash Hummus: Try this simple hummus recipe for a veggie-packed dip or spread to serve with crackers, veggies, or bread.

Oatmeal with Butternut Squash: Make healthy baby oatmeal (or toddler oatmeal!) for kids that features whole grains, fiber, and veggies. Plus, you can make this quick breakfast recipe in just 5 minutes and it tastes sort of like pie!

Sweet Potato Recipes for Kids

Sweet Potato Baby Food: With one SO simple cooking method, you can roast sweet potato wedges to serve one of three yummy ways-BLW, mashed, or pureed into classic sweet potato puree.

Healthy Mashed Sweet Potatoes: Silky, smooth, and dairy-free, these Healthy Mashed Sweet Potatoes are SO darn good as a holiday side or a weeknight veggie. They have fiber, Vitamin A, and naturally sweet flavor.

Crock Pot Sweet Potatoes: This sweet and creamy version is made with such a simple method in the slow cooker and makes the best mashed sweet potatoes every single time. I honestly don't bake sweet potatoes much anymore now that I know how foolproof the crock pot method is!

Chicken Nuggets with Sweet Potato: You can make homemade chicken nuggets easily and add way more nutrition by tucking in mashed sweet potato. So smart and yummy!

Roasted Sweet Potato Hash: With an easy sheet-pan method, this is a delish breakfast-for-dinner option for kids.

Sweet Potato Smoothie: This tastes like pie, but is full of healthy ingredients.

Sweet Potato Pancakes: These healthy Sweet Potato Pancakes are made with whole grains, taste naturally sweet, and they are a yummy way to pack a veggie into breakfast

Baked Chicken Meatballs with Sweet Potato: Combine 4 simple ingredients to make healthy Baked Chicken Meatballs with a veggie tucked right inside!

Tomato Recipes for Kids

Raw Tomatoes: Chopped up, raw tomatoes (bigger ones or diced cherry or grape tomatoes) are a good way to offer tomatoes. Yellow or orange ones are often sweeter-such as the Sungold variety.

Veggie-Packed Marinara Sauce: Add extra veggies to your next pot of marinara sauce for more nutrition and flavor-but the comfort that your family expects!

Creamy Tomato Soup with Sweet Potato: With bright flavors from tomatoes and non-dairy creaminess from sweet potato, this is a simple and nutritious tomato soup. Serve it in a small mug or with a dipper!

Vegetable Recipes: Zucchini

Corn Muffins with Squash and Raisins: With a moist interior, whole grains including cornmeal, and a fruit and a veggie, this Corn Muffin Recipe is a perfect dinner side or breakfast main dish.

Easy Zucchini Fritters: Baked in a muffin tin, this simple fritter recipe is a great way to serve up zucchini to kids. They're soft enough for younger toddlers and reheat nicely.

Ratatouille: With lots of veggies in the mix-which you can toss with pasta or even blend up in the blender and then toss with pasta-ratatouille is an easy recipe that can be very family-friendly.

Zucchini and Cheese Egg Cups: With just a few simple ingredients, you can bake up these mini egg muffins packed with zucchini and cheese to make a healthy breakfast or lunch option for the kids.

Zucchini Muffins: Moist, tender, and so good!

I'd love to hear how your kids like to eat veggies so I can add to this vegetables list, so please comment below to share!

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Master List of Vegetable Recipes for Kids (Parents Will Love Too!)

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Learn how to make more vegetable recipes for kids with my go-to kid-friendly dishes-and you might just be able to increase the chances that the kids will actually eat what you cook for them! I'm always recommending that the best way to get our kids to eat more vegetables is to make sure that they taste good to us.

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4 cups cubed sturdy bread (Italian or Sourdough)  Day old is best
1 1/2 cups cubed cheese (fresh mozzarella or provolone work best)
3 cups cherry tomatoes- halved or 2 large tomatoes cored and diced
1 medium cucumber, chopped
i small red onion, chopped
1 medium summer squash, chopped
1/4 cup red wine vinegar
1 small shallot finely chopped
1 teaspoon Dijon mustard
1/2 cup minced flat leaved parsley
1/4 cup minced chives 1/4 extra virgin olive oil
Salt and pepper

1) Toast bread in 200 degree oven 10 to 20 minutes until dried out.  Place in a large bowl.
2) Add cheese, tomatoes, cucumbers, red onion and squash and toss until mixed.  Hands work  best
3) in medium bowl whisk together vinegar, shallot, mustard, and herbs. Add olive last while whisking to form emulsion.
4) Pour vinaigrette over bread and vegetables and toss well.  Salt and pepper to taste.  Let sit at least an hour at room temperature or refrigerate up to 2 days.

Makes 6 to 8 servings.

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Follow the picture. It works and children love it.
Pat Roberts (Pinterest)