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Spinach muffins! The daycare kids LOVE them and love helping to make them. I either don't add chocolate or sometimes I substitute it for nuts and I use whole wheat flour instead of white to make it a little extra healthier and still just as delicious! I also have substituted the banana for other sweet fruits like mango and applesauce and it still turns out delicious!

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Spinach muffins with chocolate are a tasty, easy hidden vegetable recipe! The whole family will love them. You can't taste the spinach but it makes them naturally bright green! Perfect for breakfast, lunch or dessert.

These bright green muffins are naturally colored with... spinach!

The flavor of the spinach fades away, but it leaves green goodness and that awesome color behind.

The Spinach Muffins taste just like chocolate chip muffins, but they're healthier, so great for snacks, dessert, lunchboxes or breakfast.

They're also perfect as a healthier Halloween or St Patrick's Day recipe.

Why you'll love this recipe

Fun naturally green color.

Lower in sugar.

Full of spinach and banana.

A healthier muffin for lunchboxes.

A great snack, lunch or breakfast.

There's a LOT of spinach in this hidden vegetable spinach banana muffin recipe. But it doesn't leave any taste! The flavor is more like vanilla chocolate chip muffins.

I'll freely admit that the addition of chocolate chips in the spinach banana muffin recipe is pure bribery.

I know that kids (and grown ups!) can be a bit wary of eating green things, so I've added chocolate to persuade them.

A little (literal) sweetener if you will. According to my children, it works.

The muffins are still rammed full of green goodness, they're low in sugar and also have nutritious banana, but the flecks of chocolate will likely encourage anyone to tuck in.

Then I'm sure they'll be convinced that bright green muffins aren't anything to be wary of!

Try these other spinach recipes.

Cooking Spinach Muffins with kids

Besides bribery (through the medium of chocolate chips in a spinach muffin recipe), I also like getting kids involved with cooking as a means to persuade them to be a bit more daring with the foods they want to eat.

These green muffins are really easy to make together as a fun activity.

My little ones love pressing the buttons on the blender and watching the machine spring into life, turning the ingredients into a lovely green liquid.

More Spinach Recipes

I hope that you'll love these Spinach Muffins as much as we do. Be sure to check out these other tasty spinach recipes!
Strawberry Spinach Salad
Spinach Burgers
Green Spinach Crust Pizza
Hot Artichoke Spinach Dip
More Hidden Vegetable Cakes and Desserts

I started this blog to write about all the crazy vegetable cakes that I love to make! I even wrote a cookbook all about the subject.

You can check out my cookbook, Veggie Desserts and Cakes on Amazon USA and Amazon UK.

Green Muffins

I made these many times to get the right balance of maximum spinach and minimum sugar and every time my kids loved them.

Once kids are used to green muffins, you can even try making them savory.

Just leave out the sugar, vanilla and chocolate chips, and add in a small handful of grated cheddar cheese or a little sweetcorn.

It's baby steps to getting kids to try new foods.

Tips and Tricks for Spinach Muffins

Turn them into Halloween Monster Muffins with a few candy eyes!

Use a really ripe banana. It will be sweeter, so will add a lot of sweetness to this lower sugar muffin recipe.

Try adding a little mint extract to make them into naturally green Mint Choc Chip Muffins.

Make it vegan: substitute 2 flax 'eggs' (2 tablespoon of flaxmeal/ground flax mixedin 6 tablespoon of water and left to thicken for 5 minutes).

Make it gluten free: use gluten free flour and baking powder.

Storage and Freezing

Store these muffins in an airtight container on the counter for up to 4 days.

These muffins freeze well. Simply wrap them in plastic wrap, place them into a reusable freezer containers or add them to a freezer bag and place in the freezer for up to three months.

Muffin Recipes

I hope you'll also love these other tasty muffin recipes!

📖 Recipe

Sweet Spinach Muffins

Kate Hackworthy | Veggie Desserts

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

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Sweet Spinach Muffins with Chocolate Chips

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Sweet Spinach Muffins with chocolate chips are a tasty, easy hidden vegetable recipe! You can't taste the spinach, but it makes them green!

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-Super Simple Garden Veggie Stir-Fry-

Ingredients

- 2 cups broccoli florets

- 1 cup baby carrots (no need to slice)

- 1 cup snap peas

- 1 bell pepper, cut into strips

- 1 zucchini, cut into half-moons

- 2 tablespoons soy sauce

- 1 tablespoon olive oil

Instructions

1. Preparation:

- Wash all the vegetables.

2. Cooking:

- Heat olive oil in a large pan over medium-high heat.

- Add the broccoli, baby carrots, and snap peas. Cook for 3-4 minutes, stirring occasionally.

- Add the bell pepper and zucchini. Cook for another 3-4 minutes until the vegetables are tender-crisp.

- Pour in the soy sauce and stir to coat the vegetables evenly.

3. Serving:

- Serve the veggie stir-fry as is or over cooked rice or noodles if you like.

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Smoothies! Although we haven't gotten a chance to use any of the plants we have grown, it's a healthy snack that the students can help make. We often use left over fruit from mealtime and simply add ice.

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Add a sprig of chocolate mint to a glass of black tea. You will thank me later!

Tina Baker

West Elementary

Arkansas

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Delicious Fresh Tomato Basil Chive Toast 

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Delicious Fresh Tomato Basil Chive Toast 

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One piece of toast of your choice of bread

Cover the toast with a base of mayonnaise

Add thinly to thickly sliced tomatoes to cover the toast entirely

Sprinkle chopped chives all over on top

Sprinkle chopped basil all over on top

Drizzle olive oil throughout on top

Sprinkle salt and pepper on top

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8 cups cubed watermelon (seedless or seeds removed)

2 sprigs of mint (optional)

1 cup freshly squeezed lime juice

1/2 cup sugar or simple syrup to taste

3 cups water (optional)

Step 1-Place half of the watermelon cubes in a blender and process until smooth with the leaves of one sprig on mint. Strain through a fine mesh sieve into your pitcher or a bowl and discard the solids. Repeat with remaining watermelon and mint. You can omit the mint or simply add the sprigs whole in the last step for a more subtle mint flavor.

Step 2-Add lime juice, sugar/simple syrup and stir until sugar is dissolved (if using sugar). If it is in a bowl transfer to a pitcher. Add water and additional sugar to taste and chill before enjoying or simply pour over ice.

You can enjoy it as is. I like to add water and additional sugar to taste. Adding the water is what makes it an agua fresca.

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We have a huge raspberry patch at my school garden, and plan to make ice cream topping and maybe sell it at a neighborhood market!

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Benefits of Lavender Tea

It is known that lavender tea is good for stress. It helps relieve tension in regular use.

It is good for rheumatism pains.

It helps reduce sleep problems.

It is known that it is good for depression.

It is good for the nervous system.

It has blood pressure balancing properties.

It can reduce migraine pain.

It is good for stomach and intestinal health.

Lavender tea has an appetizing feature.

It helps correct menstrual irregularities.

It is good for skin health. It has skin healing properties against acne and pimples.

It has a detox effect.

It positively supports liver health.

If lavender tea is used on clean hair, it nourishes the hair follicles.

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So I really don’t have a recipe for anything good I can think of but I find planting strawberries, pea and peppers easiest and can be quickly rinsed and ate off the vine! Same as toppings and seasoning for pizzas and a greens/ garden salad to I suppose!

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I'm surprised I'm the first to suggest kale chips! Great way to use up an overabundance of kale. I don't really have a recipe, just make sure the kale is dry, toss with olive oil and salt (and spices if you want), and bake until crispy.

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Ingredients:

2 Cups fresh Strawberries

1 Cup ice cubes

1 Cup Lemon-Lime soda or spritzer water

1/4 Cup fresh lemon juice

2 Tablespoons granulated sugar

Directions:

In a blender, mix strawberries, sugar, ice, and lemon-lime soda or spritzer water.

Pour in a glass and add a strawberry to the edge of the glass for a garnish.

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We are still in the process of creating our back area garden but one thing that I have done with the children in my class is making dandelion playdough. This is such a fun way for the kiddos to learn about parts of a dandelion, get their hands dirty, as well as ponder things such as why the playdough turned yellow.

Here is the recipe

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Learn how to naturally dye homemade playdough using dandelions with this simple tutorial + video.

Inside of this post we will show you how to create a vibrant yellow play dough using simple ingredients that you have around your home.

Spring is finally here and with the sunshine, my kids are bringing me dandelions by the handfuls. There is just something magical to children about dandelions.

Maybe it is how bright and cheery their sunburst yellow is.

Maybe it's that they are absolutely everywhere.

Or maybe it's just because they are one of the few flowers most kids can pick without getting fussed at.

Whatever it is, we are tapping into that magic today as a method to naturally dye homemade play dough.

And as an added bonus - this dandelion play dough smells pretty good and has a ton of developmental benefits for your child!

Items Needed for DIY Dandelion Play Dough
Optional: A blender to help you blend the water with the dandelions to create a vibrant yellow. (We love this blender )

How to Naturally Dye Play Dough Using Dandelions

1. Bring one cup of water to a boil and remove from heat.

2. In a blender, mix the hot water and dandelions.

3. Once the dandelions are pretty much completely destroyed in the water, transfer the water to a bowl and add in oil, salt, and cream of tartar. Give it a good stir to dissolve the salt.

4. Add in 2 cups of flour to the mixture and stir really good until it is fully mixed.

5. Then dig your hands in and mix some more. If it is sticky at this point you might need to sprinkle in some more flour and knead until it no longer sticks. The amount of flour that you may need to mix in will vary based on how much water the dandelions were holding.

Then Play! Easy Peasy!

Watch This Video to See How We Make Our DIY Dandelion Playdough

More Homemade Playdough Recipes You Will Love

Easy Homemade Playdough - this is our favorite basic recipe!
The Secret to Vibrant and Soft Playdough
Bubble Bath Play Dough - this stuff really bubbles up!
How to Make Playdough from Peanuts
Candy Play Dough
Printable Alphabet Play Dough Mats

Please Share this Dandelion Playdough Recipe!

Your shares are how this site grows and I am sincerely grateful. Know a friend who'd like this? Please share it on Facebook or save it to your favorite kids' activity board on Pinterest.

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Naturally Dyed Dandelion Play Dough Recipe

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Learn how to naturally dye homemade playdough using dandelions with this simple tutorial + video. Inside of this post we will show you how to create a vibrant yellow play dough using simple ingredients that

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*Credit to "Eat, Sleep, Wild" Blog

2.5 cups dandelion petals

450 g sugar (caster or granulated)

1 Tbsp lemon juice

85 ml liquid pectin (see notes)

1. Remove the petals from the dandelion heads. You can do this by patiently pulling out the petals, or you can use scissors to cut the petals off at the base of the flower. You want to be left with only yellow petals.

2. Take about 2 cups of your dandelions (reserving a small handful for mixing into the final jelly) and put into heatproof bowl or jug. Pour boiling water over the petals until they are just covered. Allow to steep until it reaches room temperature.

3. Strain the soaking liquid through a fine sieve to remove the petals. Measure out the liquid – you should have about 1.5 cups. If you have less, add a bit of water to make 1.5 cups. If you have more, don’t sweat it. It will simmer away in the next phase!

4. Combine the liquid, lemon juice, pectin and sugar in a large saucepan.

5. Boil until jam reaches setting point (I use the wrinkle test, see notes).

6. Take the pot off the heat. Stir in the reserved petals.

7. Pour into hot jars. Leave the lids off for now. Check the jars after about 20-30 minutes. If the petals have risen to the top, you can use a small spoon to stir the jam in the jars to redistribute the petals. It’s no big deal if it sets with the petals on top, it just looks a lot nicer when they’re distributed throughout the whole jar!

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We have made bread very similar to this and we add our herbs that we have grown, everybody loves it!

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1. Recipes

2. Bread

3. Crusty bread

With just five everyday ingredients, simple instructions, and no advanced baking techniques, this recipe for European-style crusty bread is a great introduction to yeast baking. It truly is "the easiest loaf of bread you'll ever bake" - thanks in large part to the high-protein of King Arthur Unbleached Bread Flour, which guarantees great texture and a high rise no matter how elementary a baker you may be!

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Instructions

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

2. If you're using your stand mixer, switch to the dough hook and knead the dough at medium speed for about 7 minutes, until it's smooth, elastic, and feels a bit bouncy. If the dough doesn't form a ball that clears the sides of the bowl, sprinkle in just enough of the additional flour to make this happen.

3. Place the loaves, seam-side down, on a baking sheet (lined with parchment if desired). Sprinkle the pan (or parchment) generously with cornmeal; this will keep the bread from sticking and give it a crunchy bottom crust.

4. Towards the end of the rising time, preheat the oven to 450°F.

5. For extra-crusty crust and a great rise, add steam to your oven as follows: While the oven is preheating, place an empty cast-iron frying pan on the lowest rack. Bring 1 cup of water to a boil in the microwave or on the stovetop.

6. Bake the bread for 20 to 25 minutes, until the crust is golden brown and a loaf sounds hollow to the touch when you tap it on the bottom. The interior temperature of the bread should register at least 190°F on a digital thermometer.

7. Turn the oven off, crack the door open, and allow the bread to remain inside for 5 additional minutes; this helps keep the crust crisp. Remove the bread from the oven and cool it on a rack. It's best not to cut into the bread until it's cooled down a bit; cutting into hot bread can negatively affect its texture.

8. Store the bread, well-wrapped, at room temperature for a couple of days. Freeze for longer storage.

Tips from our Bakers

No instant yeast? You can use an equal amount of active dry yeast instead. Add it along with the other ingredients, no proofing necessary.

Bake it better! Watch King Arthur baker/blogger Kye Ameden demonstrate one of the techniques from this recipe: How to Knead Dough

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The Easiest Loaf of Bread You'll Ever Bake

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Recipes Bread Crusty bread With just five everyday ingredients, simple instructions, and no advanced baking techniques, this recipe for European-style crusty bread is a great introduction to yeast baking. It truly is "the easiest loaf of bread you'll ever bake" - thanks in large part to the high-protein of King Arthur Unbleached Bread Flour, which guarantees great texture and a high rise no matter how elementary a baker you may be!

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I love this quick 15 min kale dish as a side or a meal with some cornbread.

Place washed Kale in a steamer pot with water almost through the holes. Pour over a 1/4 cup oil and sprinkle course salt over kale. Steam until desired tenderness.

Velvet

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I don't have any recipes since I have started this garden process, but I can't wait to try everyone's recipes with what we do grow in our garden.

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3/4 C strawberries pureed, frozen(thawed) or fresh

mint leaves frozen in ice cubes

4 C Water

1. Freeze mint leaves in water ice cube trays

2. Puree strawberries

3. Add Water

4. Add Ice Cubes

5. Serve

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2 tablespoons extra-virgin olive oil

3 tablespoons lime juice

½ garlic clove, minced

¼ teaspoon sea salt

For the salad

5 cups cubed watermelon

1 heaping cup diced English cucumber

¼ cup thinly sliced red onions

⅓ cup crumbled feta cheese

1 avocado, cubed

⅓ cup torn mint or basil leaves

Make the dressing: In a small bowl, whisk together the olive oil, lime juice, garlic and salt.

Arrange the watermelon, cucumber, and red onions on a large plate or platter. Drizzle with half the dressing. Top with the feta, avocado, mint, and serrano pepper, if using, and drizzle with remaining dressing. Season to taste and serve.

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Family Recipe

Incredients:

*Fresh ripe tomatoes, sliced

*Fresh mozzarella cheese, sliced

*Fresh basil leaves

*Extra virgin olive oil

*Balsamic vinegar (optional)

*Salt and pepper to taste

Instructions:

1. Arrange the tomato and mozzarella slices alternately on a serving platter, overlapping them slightly

2. Tuck fresh basil leaves between the tomato and mozzarella slices

3. Drizzle extra virgin olive oil over the salad

4. Optionally, you can also drizzle balsamic vinegar for added flavor

5. Season with salt and pepper to taste

6. Serve immediately as a refreshing appetizer or side dish

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Radishes are so quick to grow, and most kids have never eaten them. This activity is a great taste test and discussing senses.

Materials:

Radish variety

Bread

Heavy Whipping cream

Plate, knife, cutting board, condiment containers with lid

Process:

Place a small amount of heavy whipping cream in container. Have the kids shake it for a few minutes until it turns to butter. Cut radish into bite size pieces. Slice bread. Assemble by spreading the butter onto the bread then placing radish on top.

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One of our favorite early spring activities. Early on when there doesn't seem to be a lot going on in the garden, we like to forage for violets and make violet jam! I am sure we will be doing this again in the very near future!

Materials:

2-3 c violets

1 lemon (or lemon juice)

1 package sure-jell (1.75 oz)

3 c sugar (more or less to taste)

2 1/2 c water

---------------------------------------

Paper towel or cheese cloth

Colander

Process:

Gather (I personally like the flower petals only), rinse (in heat safe container).

Boil 2 1/2 c water.

Pour boiling water over violets, steep until color turns blue violet. Use when cool (for a classroom setting, its okay to let them steep 24 hours, I would refrigerate during this time).

Strain through paper towel/cheesecloth lined colander.

Squeeze lemon or add 1/4 c of lemon juice. Add to the violet liquid (this is a beautiful color change to observe).

Follow the directions on the sure-jell package to make the jelly.

Whisk the violet tea plus lemon juice with the pectin jam. Stir until it boils (medium heat).

Stir constantly while adding the sugar. Bring back to a boil for a minute (this is to make sure all is mixed well).

Remove from heat and skim the foam.

Let the jelly sit for 24 hours to allow it to fully set.

Enjoy!

**We like it on toast, in pb&j's or even on top of some vanilla ice cream!

**This recipe can be placed in canning jars and processed for 10 minutes in a hot water bath as well (makes about 4- 4 oz jelly jars worth).

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We love gathering the apples from our trees on the farm. The kids love eating them right away, but we enjoy apple sauce year round, as we can it as well.

My little boy loves to run the apple/peeler/corer/slicer - so he gets to work on that for me and then we fill up the instant pot with those apples add some cinnamon and start the instant pot and it's done in a flash it seems.

I shared a simple recipe for you to enjoy.

Cheyenne Runck

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Why I Love This Applesauce

First of all, why is homemade applesauce so good?! Ugh. It's so good.

It just hits right every time. There's just enough texture to be interesting, with a naturally amazing sweetness, and the old-school, comforting feeling you get from sitting down with a warm - or cold - bowl of this is unrivaled.

We've made this so many this fall, and exactly no one is sick of it yet! My girls are still asking to make it every single week.

Speaking of which, this is hands-down one of my favorite recipes to make with my kids. The process is - dare I say - actually enjoyable. I cut the apples, and they tumble them into the pot. Someone does the cinnamon sticks, someone does the water, and it's done in about 10 minutes. A perfect, warm, naturally sweet snack. For this season of life, this is the ideal level of kid recipe.

(But, like, "for the kids", ya know?)

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I love this method for homemade Instant Pot applesauce! Just apples, water, and cinnamon. A perfect kid recipe for an afternoon snack!

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Bursting with flavor, this pumpkin pie recipe is my very favorite. It's rich, smooth, and tastes incredible on my homemade pie crust and served with sugared cranberries and whipped cream.

Pumpkin cookies, pumpkin bars, pumpkin lattes, pumpkin cupcakes, pumpkin bread, pumpkin cake, and pumpkin Bundt cake, but HELLO what about pumpkin pie?? My Great Pumpkin Pie Recipe is here today.

Did you know that testing the perfect pumpkin pie recipe is a lot more challenging than one would assume!? Fresh pumpkin, canned pumpkin, ginger, no ginger, brown sugar, white sugar, cornstarch, flour, no cornstarch, no flour...?

But I finally I cracked the pumpkin pie code. I grew up in a house of pumpkin pie lovers and absolutely no Thanksgiving was complete without a nap and a massive slice of pumpkin pie. What I'm trying to say is, my pumpkin pie standards are high for this classic Thanksgiving dessert.

Pie Crust

Let's start with the pie crust. Every pumpkin pie has to start with a stellar pie crust. My homemade pie crust uses a mix of shortening and butter so you get the most buttery tasting, tender, flaky (so flaky) pie crust. It's easy to make. And I have a video tutorial and step-by-step photos in my pie crust recipe.

If you skip the leaf decorations on top, you'll have a 2nd pie crust you can use to make leftover turkey pot pie or mini pecan pies! Or if you like extra thick pie crust, use some of your 2nd pie crust to make a decorative crimped or fluted edge. My how to crimp and flute pie crust tutorial will walk you through all the steps.

Fresh or Canned Pumpkin in Pumpkin Pie?

I tested this recipe with both and I truly liked the pie using canned pumpkin better. The canned pumpkin pumpkin pie (say that 3 times fast) was a little more sturdy when baked for the same amount of time. The pie baked with fresh pumpkin puree tasted grainy and a little... herbaceous? I prefer using fresh pumpkin puree in savory recipes, not desserts. This is your call, you can use either fresh or canned pumpkin.

Other Ingredients in Pumpkin Pie

1. Eggs. Eggs set up the pumpkin pie filling. They give the filling its rich, luxurious texture.

2. Heavy cream. Heavy cream makes pumpkin pie silky smooth. It's thick, creamy, and absolutely heavenly in this pumpkin pie recipe. I use 1 cup of heavy cream and 1/4 cup of milk. I found that 1 and 1/4 cups of heavy cream (or more) was simply too much. Too thick, too gloppy! You can also use the heavy cream to make homemade whipped cream for the topping.

3. Cornstarch. A starch thickener is one of the most important ingredients in a pie filling. I use a touch of cornstarch in my pumpkin pie because it helps set up the pie. Makes it a little sturdier and firm, while keeping everything smooth.

My Secret Ingredient

This sounds so incredibly weird, but I add freshly ground black pepper to my pumpkin pie filling. It's bizarre, I know. But I'm being serious. I got this tip from the genius kitchen crew over at King Arthur Baking. And I am forever grateful. Because this little addition turns your pumpkin pie into the BEST pumpkin pie. No one will know it's there except for you. And they will all be wondering what makes this spiced pie so good... it's a pinch of pepper.

I actually add it to my homemade pumpkin pie spice blend, too! Feel free to replace the ginger, nutmeg, cloves, and black pepper below with my homemade spice. (Keep the cinnamon in the filling though!)

How to Avoid Cracks in Pumpkin Pie

Silky yet thick, this pumpkin pie cuts beautifully as long as it is baked for the right amount of time. The bake time is about 55-60 minutes. At this time, the center of the pumpkin pie will be slightly wobbly. It will set as it cools. Careful not to overcook; overcooking it will cause the filling to crack.

P.S.: For some fun twists on this classic, try this recipe as mini pumpkin pies, with a crunch topping on pecan praline pumpkin pie, or with extra spices in chai pumpkin meringue pie. You can also make a pumpkin cheesecake pie!

So from my kitchen to yours, enjoy The Great Pumpkin Pie Recipe. And if you're looking for more inspiration for your dessert table, here are all of our favorite Thanksgiving pies and a list of 30+ pumpkin dessert recipes.

The Great Pumpkin Pie Recipe

★ ★ ★ ★ ★ 4.8 from 267 reviews

Description
Bursting with flavor, this pumpkin pie recipe is my very favorite. It's rich, smooth, and tastes incredible on my homemade pie crust and served with whipped cream. The pie crust leaves are purely for decor, you can leave those off of the pie and only make 1 pie crust. You can also leave off the sugared cranberries.
Sugared Cranberries

Pumpkin Pie

1. If garnishing with sugared cranberries, make those first: If you want to decorate the pie with sugared cranberries, start them the night before because they need to sit for several hours. Place cranberries in a large heatproof bowl. Set aside. In a medium saucepan set over medium heat, bring the water and 3/4 cup (150g) of sugar to a simmer, whisking until the sugar has dissolved. Remove the pan from heat and allow to cool for 5 minutes. Pour the sugar syrup over the cranberries and stir. Cover the bowl and set aside for 15 minutes. Line a baking sheet with parchment paper or a silicone baking mat. Using a slotted spoon, transfer the cranberries from the sugar syrup and place them on the prepared baking sheet. Allow to dry, uncovered, for 1 hour. Pour remaining 1/2 cup (100g) sugar into a large bowl. Toss the cranberries in the sugar, coating them all the way around. Place on a parchment paper- or silicone baking mat-lined baking sheet and let them dry uncovered for at least 1 hour at room temperature or in the refrigerator. Cover tightly and store in the refrigerator for up to 3 days. For more uses, see how to make sugared cranberries.

2. Make the pie crust through step 5 according to my directions and video tutorial in my pie crust recipe. Or use your favorite pie dough or store-bought.

3. Preheat oven to 375°F (190°C).

4. Roll out the chilled pie crust: Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it's tightly pressed into the pie dish. Fold any dough overhang back into the dish to form a thick rim around the edges. Crimp the edges with a fork or flute the edges with your fingers. Review my how to crimp and flute pie crust tutorial if you need extra help with this step. Brush edges lightly with egg wash mixture.

5. Par-bake the crust: Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) Make sure the weights/beans are evenly distributed around the pie dish. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights. Prick the bottom of the crust all over with a fork to create steam vents and return crust (without weights) to the oven for 7-8 more minutes or until the bottom is *just* starting to brown. (Review this how to par-bake pie crust page if you need extra help with this par-baking step.)

6. Make the pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Vigorously whisk until everything is combined.

7. Pour pumpkin pie filling into the warm crust. Only fill the crust about 3/4 of the way up. (If using a deep dish pie dish as instructed, you should only have a little filling leftover. Use extra to make mini pies with leftover pie dough scraps if you'd like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly-that's ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.

8. Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours before garnishing and serving.

9. Decorate with sugared cranberries and pie crust leaves (see note). You'll definitely have leftover cranberries... they're tasty for snacking. Serve pie with whipped cream if desired.

10. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Notes

1. Make Ahead & Freezing Instructions: Pumpkin pie freezes well, up to 3 months. Thaw overnight in the refrigerator before serving. Pie crust dough freezes well for up to 3 months. Thaw overnight in the refrigerator before using. If decorating your pie with sugared cranberries, start them the night before. You'll also begin the pie crust the night before as well (the dough needs at least 2 hours to chill; overnight is best). The filling can be made the night before as well. In fact, I prefer it that way. It gives the spices, pumpkin, and brown sugar flavors a chance to infuse and blend. It's awesome. Cover and refrigerate overnight. No need to bring to room temperature before baking.

2. Special Tools (affiliate links): Glass Mixing Bowls | Saucepan | Baking Sheet | Silicone Baking Mat or Parchment Paper | Rolling Pin | 9-inch Pie Dish | Pastry Brush | Pie Weights | Whisk | Pie Crust Shield | Cooling Rack | Fall Cookie Cutters

3. Cranberries: Use fresh cranberries, not frozen. The sugar syrup doesn't coat evenly on the frozen berries, leaving you with rather ugly and some very plain shriveled cranberries.

4. Pumpkin: Canned pumpkin is best in this pumpkin pie recipe. I use and recommend Libby's brand. If using fresh pumpkin puree, lightly blot it before adding to remove some moisture. The bake time may be longer.

5. Spices: Instead of ground ginger, nutmeg, cloves, and pepper, you can use 1 teaspoon of pumpkin pie spice. Be sure to still add 1 and 1/2 teaspoons of cinnamon.

6. Pie Crust: No matter if you're using homemade crust or store-bought crust, pre-bake the crust. (Step 5.) You can use graham cracker crust if you'd like, but the slices may get a little messy. Pre-bake for 10 minutes just as you do with regular pie crust in this recipe. No need to use pie weights if using a cookie crust.

7. Pie Crust Leaves: On a floured work surface, roll out one of the balls of chilled dough (keep the other one in the refrigerator). Roll out into any shape you really want (doesn't matter) and 1/8 inch thickness. Using leaf cookie cutters, cut into shapes. Brush each lightly with the beaten egg + milk mixture. Cut leaf veins into leaves using a sharp knife, if desired. Place onto a parchment paper or silicone baking mat-lined baking sheet and bake at 350°F (177°C) for 10 minutes or until lightly browned. Remove and set aside to cool before decorating pie.

8. Mini Pumpkin Pies: Many have asked about a mini version. Here are my mini pumpkin pies. They're pretty easy-no blind baking the crust!

Pie Crust Leaves

My pie crust recipe makes enough for two crusts. So with the extra dough, you can make adorable leaves for decoration on your pumpkin pie. Or any pie, really. I've seen the pie crust leaves baked directly on top of the rim of the pie-and I tried that-but was not thrilled with the results. Too much uneven baking. The underside of the leaves weren't really cooked through and the tops got a little burnt (even through my pie shield). So, to make things easier, just bake the pie crust leaves separately and place them on top of your pie before serving. You can also sprinkle them with a little cinnamon-sugar right before baking. I was going to do that, but I forgot.

My leaf cookie cutters (affiliate link) don't have "veins" so I made leaf veins myself using a sharp paring knife. It's tedious, but if you want authentic looking leaves you can go ahead. Don't worry if your veins aren't perfect. That's a weird sentence.

My directions for the leaves are in the print-out recipe above.

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The Great Pumpkin Pie Recipe - Sally's Baking Addiction

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This is the great pumpkin pie recipe. I tested several recipes and this one is the absolute best. The secret ingredient puts it over the top!

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German Cucumber Salad

2 medium cucumbers, thinly sliced

4 green onions, thinly sliced

3 small tomatoes, sliced

2 tablespoons snipped fresh parsley

DRESSING

1/4 cup sour cream

1/4 teaspoon prepared mustard

2 tablespoon minced fresh dill

1 tablespoon vinegar

1 tablespoon milk

1/8 teaspoon pepper

Ina bowl, combine cucumbers, onions, tomatoes and parsley. Combine dressing ingredients; pour over cucumber mixture and toss gently. Cover and chill for at least 1 hour

Yield 4-6 servings

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Ingredients

510 g grape tomatoes, halved

2 cups seedless grapes, halved

1 cup chopped parsley

1/4 cup olive oil

1/4 cup white wine vinegar

1 tsp granulated sugar

1 tsp dried basil

1 tsp dried oregano

1/2 tsp salt

Instructions

STIR tomatoes with grapes, parsley, oil and vinegar in a large bowl. Sprinkle with sugar, basil, oregano and salt. Toss until well coated. Makes 6 cups.

Jeni P

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Steam: Fill a large saucepan with one inch of water and bring it to a boil. Lower a steamer basket filled with green beans into the pan, cover it with a lid, and steam for four to five minutes. Be careful not to overcook – they’re ready when they are tender and crisp. Drain the beans.

Garlic: Heat the olive oil in a sauté pan, add the garlic, and cook until golden.

String Beans: Add the beans to the pan, season with salt and pepper to taste, and toss well in the garlic and oil.

Jeni P

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This coming week we talked about making a sour cream and garlic chive dip for our lunch veggies from the garlic

chives in our garden.

-Bonnie Murphy

Here We Grow

Mankato MN

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This is a great way to have kids try new food with a typical safe food: rice.

Chelsea Iszler

Madison, WI

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Fruit and Veggie Sushi Bites - Mahoney’s Garden Center

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Your Home for Plants & Garden Supplies in MA

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Pick 2-3 strawberries and "muddle" by mashing them in a cup with a fork.

Peel and slice 2 slices of cucumber and put them in the glass.

Pick 2-3 mint leaves and thinly slice them and add to the strawberries.

Add plain or flavored sparkling water and a few cubes of ice and sir to combine.

Allie Crawford

Eugene, OR

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This isn't our exact recipe but we always liked these. It's easy to tweak the recipe to make the flavors what you like. such as using apple cider vinegar or red wine vinegar. skipping the salt. what ever one likes.

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<p>I live in TN with a husband, 9 year old, 6 year old, and our two dogs. I'm a busy mom who loves to cook for family and friends. We have two boys, and they are the light of my life! My husband is a restaurant manager. We actually met while working together at Bob Evans in another city. He was one cute grill cook!! Now he is one cute manager, and I am so proud of him! He currently works for El Chico, and he is very happy there. <br />I am a stay at home mom who sometimes does temp work, which is a big change from corporate America. We'll see how that goes. Now that I have some more time, I plan to get back to the kind of cooking I used to do. You know...with pots and pans instead of a take out menu. I love to crochet, garden and hike with the family. Thanks in advance for any reviews you do of my recipes. :)</p>

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Cucumber and Onion in Sour Cream Recipe - Food.com

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Simple recipe, but oh so good. Adapted from a recipe in the Southern Living 1981 Cookbook, month of April. Nice to have at a cookout. Nice, low-cal di

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When the raspberries and strawberries are ripe we love making smoothies at the garden.

1 cup vanilla yogurt

1 cup freshly picked garden berries

1/2 banana

Optional 1/4 cup spinach or kale

Put it all in the blender with some ice and voila! Delicious Garden Smoothies!

-Tracy Wirak-Cassidy Haines, AK

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My favorite garden recipe to make with students is caprese skewers. Surprisingly, many of my students had not tried this combo before. We used tomatoes and basil harvested from our hydroponic grow towers, but I'd love to try this again with produce grown in the garden! Prepping these is so easy I wouldn't even call it a "recipe". Being from Wisconsin, we also have an abundance of local dairy, which is great to feature as well.

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Zucchini, onions, carrots, celery, peas, broccoli tomato, water chestnuts, peppers, corn or whatever veggies you like.

Sate all veggies in olive oil eat as so or over noodles or rive

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Our school does not yet have a garden, but we are developing ours at home (we just moved last year). This year will be my second year canning tomatoes - some we freeze and save for recipes, and the rest we mix up for pasta sauce, seasoned with some oregano and tomato paste when you're ready to use. I prefer mine to have a bit of a kick to it, so I add red pepper flakes and green onions as well when I'm ready to eat!

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My favorite thing to make with kids from the garden is a simple salad. Kids can harvest, cut food into bite side pieces, mix and add sald dressing. Kids who never eat veggies love this!

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This is a family favorite recipe for homemade zucchini bread. One slice and you'll taste why! It's made with brown sugar, pure vanilla extract, cozy cinnamon spice, and summer's favorite vegetable. See my recipe note for turning this batter into zucchini muffins or try this similar zucchini muffins recipe.

Comes from An Award-Winning Zucchini Bread Recipe

This zucchini bread recipe is very slightly adapted from an award-winning family recipe. My husband grew up making this zucchini bread with his family, who entered it into the Maryland State Fair. And guess what? IT WON. You know a recipe is good if it's winning state awards, right?

Now slightly scaled up to yield a taller 9×5 inch loaf (more zucchini, 1 extra egg, and a touch of applesauce for moisture), the quick bread is better than ever and ready to place 1st in your own kitchens too!

Here's Why You'll Love It:

Batter comes together in less than 5 minutes

Extra moist and flavorful

Sneaks in veggies

Can easily be doubled

Welcomes add-ins like chocolate chips, nuts, or blueberries

Makes great muffins (or try these zucchini muffins which are heartier and slightly less sweet)

Freezes beautifully

A beginner baker can easily make this quick bread, and it's a wonderful recipe if you have eager young bakers ready to help!

Why Bake with Zucchini?

Zucchini is one of my favorite ingredients for baking and I have a lot of published recipes using this summer vegetable. We use an entire zucchini in my healthier greek yogurt zucchini bread and you'll find a whopping 3 cups of it in my chocolate zucchini cake (you can't taste it!).

It sounds odd to bake with a vegetable, but here's why you should use it in your baking:

1. There are only so many zucchini side dishes to make (looking at you, zucchini & sweet potato fritters). Zucchini is abundant in the summer months, and it's fun to incorporate this vegetable when baking, too.

2. Zucchini adds flavorless moisture. We're talking pure moisture with zero savory vegetable flavor. I don't think I would bake a cake with a green vegetable if I could taste it. You bake carrot cake, right? It's delicious, right? Well zucchini is even better! Hello, zucchini cake. It's truly a magical ingredient in your baked goods and this includes zucchini oatmeal chocolate chip cookies, too!

Grab These Ingredients

One new addition is the applesauce. This, along with the oil, keeps the bread moist. You can use sour cream, Greek yogurt, or mashed banana in its place if needed. All you're doing is whisking the dry and wet ingredients together separately, and then combining everything. Honestly, it's as easy as pumpkin bread and uses a few of the same ingredients.

Success Tip: Shredding Zucchini

Today's zucchini bread comes together in just 5 minutes with simple kitchen tools including a couple bowls, a whisk, and a 9×5 inch loaf pan. You also need a grater to shred the zucchini. If you're looking for recommendations, I own and love this box grater because it's easy to use, grates quickly, and has held up well with regular use.

How much zucchini do I need? Zucchini can vary in size, but 2 medium zucchinis are plenty for this recipe. You need 1 and 1/2 cups shredded, which is about 165g.

Do I need to peel the zucchini first? You can if you'd like, but I never do. There's no taste or texture variance either way, but you'll definitely have more flecks of green throughout the loaf if you keep the peel on. Pretty!

You do not need to blot the zucchini dry before using in the batter. (You want that moisture!)

Expect a thick batter:

What Does This Zucchini Bread Taste Like?

Zucchini is like a chameleon and takes on the flavor of whatever's nearby. Have you ever tried this peanut chicken zucchini noodles dish? The zucchini is basically a vehicle for the delectable savory peanut sauce.

Today's zucchini bread includes cinnamon, nutmeg, vanilla, and brown sugar so expect a lot of cozy, comforting, sweet flavors. In terms of texture, it's not quite as dense as banana bread but not as light as white cake either. It's soft and moist and actually reminds me of apple cinnamon bread, which is a favorite during the fall months.

And let's not forget optional add-ins like chocolate chips, chopped nuts, raisins, or even blueberries. Some readers have turned it into dessert with vanilla icing or cream cheese frosting (I'd halve the cream cheese frosting recipe). Honestly, this quick bread welcomes a bounty of tasty extras!

Can I Reduce the Sugar or Oil in Zucchini Bread?

You can absolutely slightly reduce either or both, but understand that sugar and oil help produce a moist, tender loaf; altering the ingredients may have disappointing results. Or for an option without refined sugar, you may enjoy this Greek yogurt zucchini bread instead!

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Zucchini Bread (Better than Ever!) - Sally's Baking Addiction

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Here's our award winning recipe for zucchini bread! Filled with brown sugar and cinnamon, it's a tasty way to use the summer vegetable.

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We are growing Turnips and Potato's we are planning on trying to make fries out of both and do a comparison taste test!

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Healthy Turnip Fries Recipe: french fries made with nutrient-rich turnips. Lower in carbs, fat, and calories than traditional fries!

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Fresh cucumber washed and cubed or sliced

Tomatoes washed and cubed

sliced onion

salt and pepper

3 part oil: 1 part vinegar (I prefer more): 1 part water

Mix and serve

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Combine:

1/8 cup olive oil

1 Tablespoon Italian dressing

1/2 teaspoon salt

Chop and add:

3 tomatoes

3 garlic cloves

2 Tablespoons fresh basil

Add 1/2 cup shredded parmesan cheese before serving

Slice 1 loaf of french bread and brush with 1/8 cup olive oil before baking.

Calli Wagner

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We made vegetable soup with our students. I had canned tomatoes from earlier in the season and dehydrated peppers and eggplant plus all the fresh green beans, carrots and squash we could pick. I added some local garlic seasoning and onions. The students helped prep the soup with me and then we ate it at snack time!

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I love making five food groups pizza in the garden's earth oven with children. We discuss the five food groups and what on the pizza fits into those groups.

Grains - Crust

Vegetables - Tomato Sauce and Spinach

Dairy - Cheese

Fruit - Pineapple

Protein - Pepperoni

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Looks interesting.

Denise

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Sneak a few extra veggies into lunchboxes with these simple-to-make, kid-friendly mini eggplant pizzas.

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Fresh Okra Pods

Olive oil

Salt

Slice the okra into bite-sized pieces. Coat with olive oil and season with salt. Place in the air fryer and cook at 400 degrees F. for 20 minutes or until golden brown and crispy.

Enjoy!

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fruit salad - with some fruits from the garden!

Amy J.

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Fruit Salad with honey lime dressing is sweet and full of fresh flavor. This easy fruit salad recipe is a favorite summer side dish or dessert!

Fruit salad is a classic side dish that's perfect for almost any occasion. Along with this Berry Fruit Salad recipe, this fruit salad is one of our very favorites. It's bursting with fresh fruits and perfect for serving at a summer BBQ.

This recipe features a rainbow of fruits and a sweet fruit salad dressing. The combination of ingredients in this recipe make for a delicious and colorful salad. You can swap in your favorite fruits and adapt this recipe to use what is in season. The honey lime dressing is light and fresh and we use just enough to add an extra zip of flavor to our fresh fruit.

We can't get enough of this fresh fruit salad. The recipe makes a big bowl, which is a good thing because it always gets eaten in record time!

Fruit Salad Dressing

This fruit salad is tossed in a simple dressing made from lime zest, lime juice and honey. The dressing brings out the sweet flavor of the fruit and makes this salad worthy of a special occasion!

Since ripe fruits are already sweet, we just need a little bit of dressing on the salad. If you don't have limes on hand, you can substitute fresh lemon juice and lemon zest. You may want to scale down the amount of lemon juice, since lemons are more tart than limes.

Fruit Salad Recipe Ingredients

Here's an overview of the ingredients needed for this salad recipe. I chose this combination of fruit and berries because it gives you a delicious mix of flavors and colors. Below, you'll find suggestions for other fruits you can use. This recipe is easy to customize and make your own!

Red Grapes: Or use green grapes if that's what you have on hand. I left the grapes whole, but you can halve them if serving the fruit salad to very young children.

Pineapple: You can purchase a fresh pineapple and chop it yourself, or buy pre-cut pineapple from the grocery store. Fresh is best, as the texture of canned pineapple is not as good.

Strawberries: Stem and slice them.

Blueberries: A sweet favorite! They're easy to wash and require no other prep.

Blackberries: A beautiful addition to a summer fruit salad.

Kiwi: To prep, slice off the two ends and then peel with a small paring knife. Then cut the kiwi in half lengthwise and slice.

Lime Zest & Lime Juice: Brings a touch of tartness, which balances out the sweet fruit and honey. Zest the lime whole, then cut it in half and juice it.

Honey: Makes the fruit salad irresistibly sweet.

How to Make Fruit Salad

1. Prep the fruit. Wash and dry the fruits well. Peel, core and chop the pineapple, slice the strawberries and peel and chop the kiwi. Put the fruit in a large serving bowl.

2. Make the dressing. In a small bowl, whisk together the lime zest, lime juice and honey.

3. Combine. Pour the dressing over the fruit and toss gently to mix.

How to Zest a Lime:

The easiest way to zest a lime is to use a microplane. You can also use a vegetable peeler to remove larger strips of the lime peel and then chop finely. Be sure to remove just the green part of the lime peel and not the white part underneath, which can be bitter.

Once you've zested the lime, roll it on your counter a few times to soften it up. This makes it easier to juice.

Tips for the Best Fruit Salad

Use fruits that are in season for peak freshness and flavor.

After washing the fruit, dry it well before adding it to your salad. Wet berries or grapes can add too much extra moisture to the salad, which will make the fruits soften faster.

Add the dressing to the fruit right before serving. The longer the fruit sits in the dressing, the more it will start to break down and soften.

When tossing everything together, stir very gently. Consider adding the most delicate fruits, such as blueberries and kiwi, last.

If you are adding fruits that brown easily, such as bananas, apples or pears, slice and add them right before serving.

You can add a little bit of chopped fresh mint to this recipe if you enjoy the flavor of fresh mint.

What Other Fruits Can I Use?

Fruit salad tastes best when it's made with ripe, in season fruit. You can switch up this recipe based on your preferences and what is in season where you live. Try:

Summer: Peaches, nectarines, raspberries, cherries, watermelon, cantaloupe, honeydew.

Fall/Winter: Apples, pears, mandarin oranges, pomegranate.

Year Round: Bananas.

For a fun variation on fruit salad, try these rainbow fruit kabobs.

Can I Use Frozen Fruit?

I don't recommend using frozen fruit. As frozen fruit defrosts, it is much softer than fresh fruit and will not hold up well in fruit salad. Frozen fruit also tends to release too much liquid as it thaws.

Make Ahead and Storage Tips

If you would like to do some of the prep work ahead of time for this recipe, you can wash, dry and chop your fruit a few hours ahead of time. You can also whisk together the dressing ingredients. Store the dressing and fruit in the refrigerator, separately. You'll want to wait and add the dressing to the salad no more than an hour before serving.

If you have leftover fruit salad, you can store it in the refrigerator for a day or two. The fruit will soften and release some of its juices, but it will still taste delicious.

More Summer Salad Recipes

This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!

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Fruit Salad with honey lime dressing is sweet and full of fresh flavor. This easy fruit salad recipe is a favorite summer side dish!

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Easy Stuffed Peppers Recipe | Healthy Fitness Meals

Stuffed Peppers - using veggies/herbs from the garden

*language arts, math, science - all in one!

Amy J.

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Cheesy and savory, easy Stuffed Bell Peppers are made with flavorful ground beef and fluffy brown rice for a healthy recipe! These stuffed bell peppers are the best because they can be made with lean ground beef, sausage, turkey, chicken, or vegetarian ingredients. You will enjoy these stuffed peppers because they are made with homemade tomato sauce, cheddar cheese, garlic, onions, paprika, and juicy tomatoes.

Deliciously easy stuffed bell peppers are the best. Why? This healthy stuffed peppers recipe is made with tender and well-seasoned ground beef and mixed with fluffy rice to create a hearty satisfying meal filled with protein!

You can easily make this stuffed bell peppers recipe keto by substituting brown rice for cauliflower rice-or just make these peppers with no rice. It's that easy! Enjoy healthy and cheesy flavors that taste so savory and delicious with classic southern ingredients like salt, pepper, oregano, tomatoes, etc.

This easy recipe for stuffed bell peppers is great for whenever you need new inspiration when it comes to dinner ideas. Family-friendly and the perfect mix of fresh veggies mixed with filling ground beef, these healthy stuffed peppers are ideal for dinners at home when you need something prepared in about 30 minutes.

Why this easy stuffed bell peppers recipe with fluffy rice and tomatoes is the best

Healthy: Filled with fiber, this stuffed pepper recipe is a great combination of ingredients that are delicious and nutritious at the same time. Gluten-free and made without artificial ingredients, these Southern-style stuffed peppers are healthy and wholesome.

Delicious and Filling: Robust, homemade tomato sauce is absorbed into the ground beef and soft rice to create delicious aromatic flavors that taste delicious with garlic and onions. The bell peppers provide just enough crunch to give these peppers texture and fresh flavors.

Family-Friendly: Most kids love cheesy ground beef with rice! You can serve these stuffed bell peppers deconstructed, too, if you need to make them a little more kid-friendly.

Comforting: Cheddar cheese is melted until perfectly cheesy over the ground beef filling. This recipe has classic comforting flavors that are a little Italian due to the tomato paste and oregano.

Easy and Versatile: You can serve these easy stuffed bell peppers all sorts of ways. Switch out different types of proteins for the fillings or leave the meat out altogether.

INGREDIENTS FOR HEALTHY STUFFED PEPPERS

Bell peppers: You will need seven bell peppers. You can use any colored bell pepper such as green, yellow, red, or orange. Fresh bell peppers are loaded with vitamin C, fiber, and other great nutrients. Be sure to remove the tops, cores, and seeds from the bell peppers before starting the recipe.

Cheese: Shredded cheddar cheese makes these stuffed peppers cheesy and delicious. Feel free to switch the cheeses up.

Parsley: Fresh parsley is used for garnishing the peppers right before serving. The fresh parsley adds a hint of fresh flavor to the peppers and is highly recommended!

GROUND BEEF FILLING

Olive oil: Natural olive oil is smooth and a great vegetable-based oil for most cooking. Other types of cooking oils will work, too, such as avocado, grapeseed, coconut, etc.

Onion : One medium yellow or white onion is enough to provide plenty of aromatic flavor to the stuffed peppers recipe. Get a head start by dicing your onion ahead of time or using frozen diced onion!

Garlic: Freshly minced garlic is pungent and a great way to add a ton of flavor to a savory recipe. Pre-minced garlic will be your best friend if you are short on time.

Ground beef: I like to use lean ground beef when cooking with beef because it does not have as much grease. Other ground proteins will work, too, even meatless crumbles.

Cooked rice : Fluffy brown rice is used because it is a little more nutritious than regular white rice; however, feel free to use any kind of cooked rice.

Diced tomatoes : Canned diced tomatoes are used to give these stuffed peppers a nice and tasty homemade tomato sauce.

Tomato paste : The tomato paste is used to make the tomato sauce extra rich with tomato flavors.

Oregano: Dried oregano is a great herb to use to give the ground beef mixture subtle Italian flavors.

Smoked paprika: Fragrant smoked paprika is a great spice to use and can be used in all types of recipes. Smoked paprika is a little different than regular paprika and can be found in most spice aisles.

Salt and pepper: Classic kosher salt and pepper are used to give these easy stuffed bell peppers all the seasoning they need.

How to make this stuffed peppers recipe

Prepare bell peppers: First, cut the top of the peppers off and remove the seeds. Place open face up on a baking dish. Set the dish aside while you preheat the oven to 375 degrees Fahrenheit and prepare the ground beef filling.

Cook the beef: Next, heat the vegetable oil in a medium skillet over medium heat. Add all the spices, tomatoes, and whatever veggies you would like to add. If you are using rice, then add cooked rice. Want to make stuffed peppers without rice? Skip this part and keep it as healthy and low-carb as you like.

Simmer the tomato sauce: Cook the tomato sauce until it has thickened in texture. Season with salt and pepper.

Stuff the peppers: Next, stuff the peppers with the cooked beef. Grate your cheese if you are using homemade grated cheese.

Bake the peppers: Finally, bake the peppers for ten to twelve minutes. Remove the peppers from the oven, cover with shredded cheese, then bake for about five to seven more minutes. Top with fresh parsley and enjoy!

Frequently asked questions

I've looked around to see what questions people usually ask about this recipe and I've answered a few for you below so you don't have to go looking for them.

Should peppers be precooked before stuffing?

Not at all! In fact, if you avoid cooking the peppers beforehand, then they get a lot more crisp and crunchy!

Do you have to cook meat before stuffing peppers?

Yes, it is highly recommended to cook meat before stuffing it into peppers because cooking it beforehand with the spices and seasoning gives it a ton of flavor and ensures it will be fully cooked prior to eating.

How long does it take to soften peppers in the oven?

It takes around twenty minutes for the peppers to fully soften in the oven.

How to keep stuffed peppers from getting soggy?

Be sure to avoid overcooking the bell peppers and add the shredded cheese towards the end of the cooking time. You can also sprinkle a few quick oats over the peppers once they have baked.

Should you boil green bell peppers before stuffing them?

You do not have to boil the peppers beforehand, but boiling them ensures they are the perfect cross of firm but soft once they have been fully baked.

TIPS AND SUBSTITUTIONS

Instead of ground beef, use ground chicken, turkey, lean ground beef, bison, or ground pork like sausage.

Make vegetarian stuffed bell peppers by omitting the meat and adding extra veggies or using soy or veggie-based meatless crumble.

Use other types of cheese other than cheddar like mozzarella, Colby jack, Monterey jack, pepper jack, etc.

Instead of rice, you can use fluffy quinoa.

Store the leftovers in the refrigerator for up to four days. Reheat the leftovers either in the oven or microwave.

Freeze the peppers by placing them in an airtight container and placing them in the freezer for up to two months. Thaw the peppers in the refrigerator prior to reheating them in the oven. '

You can use freshly diced tomatoes instead of canned tomatoes. Use premade tomato sauce to save time.

WHAT TO SERVE WITH THIS RECIPE
Garlic Oven Roasted Mushrooms Tomato Bruschetta Bread Roasted Broccolini Crispy Smashed Potatoes Cucumber Avocado Feta Salad Spinach Apple Pecan Salad Oven Roasted Veggies

MORE Easy and healthy dinner recipes to check out

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Finally, if you try a recipe and you like it, please use my hashtag #healthyfitnessmeals on for a chance to be featured! FOLLOW Healthy Fitness Meals on | | | for all of my latest blog posts and recipes.

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Easy Stuffed Bell Peppers with Ground Beef and Rice

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This recipe for easy stuffed bell peppers with ground beef and brown rice is the best! Keto-friendly, full of protein, and great for dinner!

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An abundance of tomatoes, peppers, garlic, and onions from the garden means it’s time to make our favorite garden salsa recipe.

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A favorite activity is to make humus with the class and then add microgreens we have grown on top of it.

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How to make our easy hummus recipe with canned chickpeas, garlic, tahini, and olive oil. With easy to follow recipe video! This is the best recipe, just read all the reviews!!

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We like to make quiche! The kids get to collect the fresh eggs from our coup and then add what vegetables they want. These can also be done as egg cups in a mini muffin tin and the kids can each add what kinds of vegetables or cheese they want to their own little cups.

McKenzie B

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1. Preheat the oven to 400 degrees F (200 degrees C).

2. Bake pie crust in preheated oven until firm, about 8 minutes.

3. Remove crust from the oven and set aside. Reduce oven to 350 degrees F (175 degrees C).

4. Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, mushrooms, and zucchini and cook, stirring, until softened, 5 to 7 minutes. Remove vegetables from skillet and set aside.

5. Sprinkle tomato slices with flour and basil; cook in the skillet over medium heat for 1 minute per side. Set aside.

6. Whisk eggs, milk, salt, and pepper together in a small bowl.

7. Spread 1 cup cheese in the bottom of pie crust. Layer vegetable mixture over the cheese, then top with tomato slices. Pour egg mixture over top and sprinkle with remaining 1/2 cup cheese.

8. Bake in the preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.

Editor's Note:

The magazine version of this recipe may be slightly different than the online version. Please follow directions carefully for whichever version you are using.

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This vegetable quiche recipe is a winner. The cheesy deep-dish pie is packed with onion, bell pepper, mushroom, zucchini, and tomato - color and flavor!

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This is fun to do with different vegetables in the garden. Mixes math, science, art, health all in one!

McKenzie B

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April 11, 2023

Okay this recipe for garden focaccia bread is actually surprisingly easy and fun to do with your kids! I really mean it. It takes a little bit of forethought and planning, but after you prep your dough and ingredients it really is fun and easy! It would make a fun activity at your spring gathering, earth day celebration, baby shower or a family brunch. It could even be a fun thing to do at a playdate or if you're hosting another family over for dinner or celebrating earth day as a family. It would be delicious served with your protein of choice and with a salad. We even sliced this up and made fun sandwiches with it which were delicious!

First up before you buy the ingredients and commit to this project you will need a really large bowl and some time in the morning or the day before to prep your dough. This focaccia bread recipe needs time to rise and sit in the fridge before you bake your bread. When I make this recipe I usually do the prep of the dough and vegetable cutting in the morning and then we will make the designs and bake the bread in the late afternoon for dinner. If you are making this for a party ahead of time, the bread tastes best the day of so I would prep your dough the night before and then design and bake in the morning the day of your party. The bread will last about 1-2 days in the refrigerator. Freezing your baked bread is also an option which could make this even easier to serve at a party.

For the garden focaccia bread you will want to pick out a variety of different herbs and vegetables to slice and chop for the garden design. I used asparagus, bell peppers, shallots, cherry tomatoes, mini bell peppers, parsley, fennel fronds, basil, rosemary, olives and capers. Get creative with your vegetable selections and have fun with it! I personally recommend not going on google or pinterest and looking at what everyone else has made and just using your own creativity. Let this be fun and a creative exploration for you and your kids. The options are endless here truly and you can really make anything you want! Next time I see edible flowers at my natural food store or farmers market I plan to add those on and make another round! That would be so pretty!

Easy No-Knead Garden Focaccia Bread

Easy no-knead garden focaccia bread recipe that has beautiful vegetables and herbs in the design of a garden on top. An easy and kid friendly recipe that serves a crowd.

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Okay this recipe for garden focaccia bread is actually surprisingly easy and fun to do with your kids! I really mean it. It takes a little bit of forethought and planning, but after you prep your...

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6-10 Garden tomatoes, we like Roma

1 jalapeno- seeds removed

1 onion chopped into 4 quarters

1 clove of garlic

A few sprigs of fresh cilantro

salt and cumin to taste

Pulse in a blender until it is desired consistency.

Serve with tortilla chips!

McKenzie B

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September Dykema

Garden Educator Montague Public Schools

MAISD

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From Troy Kids Garden and Youth Farm
Ingredients:

2 ½ c ANY vegetables

½ c fresh dill

1 c white vinegar

4 T salt

5 peppercorns

1 T pickling spice

Water

Directions:

Chop vegetables into bite size pieces. In a 1 quart mason jar*, combine vinegar, dill, and salt. Next, add peppercorns and pickling spice. Add vegetables to jar. Fill jar to the very top with water, seal jar, and set upside down. Allow to sit for at least 10 minutes. They will keep for up to 2 weeks if refrigerated.  Enjoy!

*if a jar is not available, the same process can be done in a bowl,

following the same instructions, filling the bowl with enough

water to cover vegetables. Cover bowl to allow to sit.