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We let the students harvest, clean, and slice the radishes.

Then the cafeteria sautéed them with butter, bacon pieces, dry ranch powder, and Chedder cheese on top. They were SOOO GOOD!

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Remove the seeds from the pumpkin and let them dry. Toss them with a little bit of olive oil and garlic powder. Spread them into a single layer onto a baking sheet. Bake in a preheated oven at 350 degrees for 20-30 minutes or until golden brown and crispy. Turn them over a couple of times during the baking.

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Teresa Deer - Tomato/Cucumber/Onion Salad

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Teresa Deer - Tomato/Cucumber/Onion Salad

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Tomato

Cucumbers

Onions

Make Vinagrette dressing with Olive Oil, Red or White Wine Vinegar, Seasonings

(Or Ranch dressing for those that don't like the vinegar dressing)

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My husband and I started making this salad after researching how many people around the world eat salad for breakfast. We wanted to try it and also wanted to use the fresh basil and mint were growng. Now, we Love making this salad and eating it for breakfast!

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Rainbow Wraps

Ingredients:

Large lettuce leaves (for wraps)

Shredded carrots

Sliced cucumbers

Diced cherry tomatoes

Bell pepper strips

Fresh herbs like basil or mint

Optional: hummus, cream cheese, or yogurt dip for spread

Instructions:

1. Harvest & Wash: students help harvest and rinse the vegetables and herbs they’ve grown.

2. Prep Together: using kid-safe knives or peelers, guide them in safely chopping or shredding ingredients.

3. Build the Wraps: Spread a thin layer of hummus or cream cheese on the lettuce leaf.

4. Add Veggies: students choose their favorite toppings to layer in the center.

5. Roll & Eat!

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The Mighty Ms Carmen’s Kale Salad

We haven't really been working on recipes with our students yet, most of what they try is fresh washed from the garden with no modifications. However; this is one of my favorite things to make from what grows in our school garden. I sent a similar recipe home with my students after we harvested kale with our FTS coach Ms Jessica.

Wash and strip three good handfuls of kale leaves. For little hands this might end up being about 20 hands worth of green. A grownup can help them cut the kale into thin ribbons. If available, have a grownup thinly grate a carrot, and add it to a bowl with the kale. I use store bought italian dressing for the next part, but simple oil and a splash of vinegar will suffice. Now wash those hands and get to massaging. Rub and squeeze that kale, the little bits of carrot will help the kale break down a bit. I like to do this for three or four minutes, feel free to taste after a few minutes to see if you need to add any more dressing. If the season is right, you can pick a few strawberries and slice them and toss them right into the salad.

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Ingredients

Units: US

1lb sliced frozen okra

¹⁄₂cup all-purpose flour

1 egg

oil, to cover bottom of skillet

salt and pepper

Directions

Slightly beat egg with fork in medium-sized bowl.

Pour okra into bowl and mix until coated well with egg.

Add flour and mix well.

Preheat skillet on medium-high until hot then add enough oil to coat bottom of pan.

Shake off excess flour from okra then carefully add to skillet. Flip over okra every few minutes, watching carefully so it does not burn on the bottom.

When golden brown, drain okra on paper towels. Immediately sprinkle with salt and freshly-ground pepper.

Enjoy!

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When we harvest the cucumbers from our school garden we can make dill pickles.

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You’ll love these fresh homemade pickles! This recipe for dill refrigerator pickles is ready in 1 to 3 hours, depending on how you slice your cucumbers.

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We recently made a simple slaw with hakurei turnips, radishes, and some bok choy. We thinly sliced them all and added some agave syrup and white vinegar. so simple and the students enjoyed it.

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We love incorporating lots of fresh herbs in all dishes and desserts. But a class favorite is the salsa garden we planted. Growing the tomatoes and peppers and onions and herbs to make a quick and healthy fresh salsa for a snack.

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Emily Coumbassa

East Boston, McKay K-8

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This resource has tons of recopies!

I usually keep it simple, making plant part wraps, simple salad dressing to dip fresh veggies in, a smoothie, or quick pickles.

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Every year our first graders learn about dinosaurs. They love the topic, but one of the culminating activities is a meal that we create for the students. We use celery, carrots, broccoli, greens, different color peppers and some dino nuggets. We cut these vegetables to transform them into trees, bushes, grass, and so on. Then we place the nuggets all around. While dino nuggets are fun to look at, it is always the transformation of the vegetables into scenery that mesmerizes these 6 and 7 year old children. I love this activity!

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Not so much a recipe as a perfect example of emergent learning. The children realized that the tops of the radishes were sticking up from the ground, so they pulled them up! They even had a nibble (with some encouragement) of the radishes they had pulled. Verdict: too spicy! They also got to chop cucumbers and carrots from the garden when they were ready, which was a thrilling cooking experience for our toddler crew. They clapped for each other when their friends successfully chopped through a veggie!

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We end our school year by harvesting the vegetables, cutting them up and eating a salad. Our partner, Green City Growers, brings the materials and some dressing (the kids vote what kind of dressing they would like). I've never seen kids so excited for a salad and I was shocked how many of my students were willing to try all of the different vegetables we grew!

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Honestly I love cooking, but one of the best experiences I had recently was my students taking risks and just trying the vegetables picked fresh from the garden and tasting just the pure goodness of what they worked on. We had kale and it seriously was the best kale I ever had!

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This was such a fun recipe to make!! We harvested an enormous kohlrabi from the garden and shredded it for this recipe. The rest of the ingredients I already had prepped and we set everything up like a buffet. They loved creating their own coleslaw mix.

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This refreshing kohlrabi slaw is a delicious fall side dish! The recipe is simple and flavorful, made with apples, mustard, honey, onions, and parsley.

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Replace jalapeno with either bell pepper or "cool" (non-spicy) jalapenos from your garden.

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Sue Fridley -Thai Roselle (Hibiscus) Tea 

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Sue Fridley -Thai Roselle (Hibiscus) Tea 

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Krispy Kale:

I was about to type up our go-to kale recipe when I saw Gina’s. Follow hers! We try to get the kitchen staff to help with baking at school (not always possible) then we share it with the classes when they come out to the garden that day.

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Couldn't get it to stay facing the right direction. We use this recipe to make mini muffins so each student can get at least 1. 

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This looks simple and yummy!

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Sauteed squash

1. Put a pan on high heat with a tablespoon of oil.

2. Chop or slice some squash and a few cloves of garlic (or, if you’re me, a whole head of garlic in every recipe calling for ANY amount of garlic).

3. Toss in a tablespoon of salt, a healthy sprinkle of pepper, and cook until the outer edges of the squash start to turn translucent.

4. Pour in a bowl, garnish with a little extra pepper, a dash of balsamic vinegar, and a few sprigs of basil.

5. Serve with Rice and a Soft Boiled or fried egg and you’ve got a whole meal.

I found this recipe on line and I love squash!!! With rice it is even better!!

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Want to try this when our carrots are ready😁

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This is an easy, adaptable recipe to use garlic scapes and herbs, which tend to do well even in struggling gardens and can be frozen/saved for any time of the year. It avoids exposed blades and heat. Our blender is powered by a bicycle for extra fun, but a normal blender or food processor can be used.

Garlic Scape Pesto:

Blend a hefty bunch of garlic scapes with fresh herbs like oregano, basil, or parsley.

Add lemon juice, pepper, other spices of choice (like chili flakes), a salty cheese like parmesan, and optional walnuts/pine nuts.

Slowly drizzle in oil (olive is best) while blending until desired consistency.

Enjoy with bread, pasta, fresh veggies, pretzels, etc.

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We grew tomatoes and herbs for sauce then topped with fresh bell peppers, basil, and radish microgreens.

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For this recipe, we use the mint we grow in the garden. Next year we hope to have more garden space to grow cucumbers (and more success with the carrots, than we did this year)!

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Disclosure: This post may contain affiliate links which provide us a small commission when used for purchase. We're grateful for your support!

This is my kind of soul food.

The kind that's fresh, filling, and loaded with flavor. And that doesn't make you feel like crap afterwards. Now that's (healthy) livin'.

I've made spring rolls before but never with such an abundance of flavorful components and herbs.

Origins of Fresh Spring Rolls

Fresh spring rolls (also known as gỏi cuốn or summer rolls) are a common Vietnamese dish, but the concept is believed to have originated in China. It's thought that they may be a modification from Chinese egg rolls, but with Vietnamese flavors.

They are typically made with fresh vegetables, herbs, and protein that are wrapped in rehydrated rice paper and served with a dipping sauce.

How to Make These Spring Rolls

Typically I leave my tofu raw, but not this time. I gave it a crispy edge by dredging it in cornstarch and sautéing it sesame oil. Then, I tossed it in my savory almond butter dipping sauce and gave it another flash "fry" in the pan.

The result was a tender, slightly crispy, perfectly seasoned tofu that's way batter than raw without being too complicated.

Another new component is the dipping sauce.

I love a good peanut sauce for spring rolls, but because peanuts can be a little difficult to digest I went with almond butter as the base. Still so good and perfectly savory and sweet. What's not to love?

These rolls are simple, fresh and filling. Inside you'll find:

Super thin rice noodles
Mint
Cilantro
Red pepper
Carrot
Cucumber
& Crispy almond butter tofu

And to take them from tasty to awesome, serve them with a fat serving of almond butter sauce. Who can resist?

You're going to love these rolls. They're

Perfect for warmer weather
Fresh
Filling
Customizable by season
Satisfying
Flavorful
Healthy
Vegan / GF
Savory-sweet
Minty
Herby
& Wonderful

Make these rolls, OK? And share them with friends. If you don't have friends, go make some by sharing these treats with them. They pack up nicely and store in the fridge super well for several days so pack them in your lunch and make all your coworkers jelly. Huzzah!

En-joy.

Cuisine Gluten-Free, Vegan, Vietnamese-Inspired

Does it keep? Best when fresh

ALMOND BUTTER DIPPING SAUCE

CRISPY TOFU

Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.

Meanwhile, heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3 Tbsp cornstarch and flash fry in ~3 Tbsp sesame oil (amounts as original recipe is written // adjust if altering batch size), flipping on all sides to ensure even browning - about 5 minutes. Remove from skillet and set aside.

Prep veggies and prepare almond butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed (I often add a little more chili garlic sauce and brown sugar).

To add more flavor to the tofu, transfer ~2.5 Tbsp of the sauce to a small bowl and add an additional Tablespoon each of soy sauce, sesame oil and brown sugar or agave (amounts as original recipe is written // adjust if altering batch size) and whisk to combine.

Add tofu back to the skillet over medium heat and add "sauce/glaze," stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently (see photos). Set aside with prepared veggies and vermicelli noodles.

To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.

Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don't feel bad if your first few attempts are a fail!

To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top (see photo). Gently fold over once, tuck in edges, and continue rolling until seam is sealed.

Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up - about 8-10 spring rolls total (amount as original recipe is written // adjust if altering batch size).

Serve with almond butter sauce and sriracha or hot sauce of choice. I like to mix mine and go dip happy.

Leftovers store well individually wrapped in plastic wrap, though best when fresh.

*Inspired by the lovely Heidi at Foodie Crush
*Recipe makes 8 spring rolls.
*Nutrition information is a rough estimate calculated with 1/2 cup each carrots, red bell pepper, and cucumber per 8 rolls, with the lesser amount of sugar, and with all of the dipping sauce.

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Vietnamese Spring Rolls with Crispy Tofu

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30-minute Vietnamese-inspired spring rolls with easy crispy tofu and a savory-sweet almond butter dipping sauce. Flavorful tofu, crisp veggies, delectable sauce, and so fresh and perfect for summer.

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You can use either spaghetti squash or zucchini! Cut your veggie in half, long ways and roast your in the oven for 35-45min. Once it is soft fill with desired taco toppings. It's delish!

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Preheat a convection oven to 350°F (or conventional to 375°F) and coat a 2-inch hotel pan with cooking spray. Peel and slice 7 lbs. 8 oz. of carrots. Boil carrots in a large pot of water over high heat until tender (~15 minutes), then drain and mash or puree until smooth. In a mixing bowl, beat 11 large eggs, then combine with 1 ¾ cups maple syrup, ⅔ cup flour, 1 ½ tsp baking powder, 8 oz. melted unsalted butter, and 1 ½ tsp vanilla extract. Mix well, fold into the carrots, and transfer to the prepared pan. Bake for 30–35 minutes until set and lightly browned.

Credit to Food Connects, Taste Test Toolkit

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Smoothies and French Fries - Micah Voss (kindergarten Coon Valley Elementary)

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Smoothies and French Fries - Micah Voss (kindergarten Coon Valley Elementary)

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Smoothies:

1 c Greek Yogurt (plain or any flavor)

2-3 Lacinato Kale Leaves (from garden)

1 c Strawberries and/or blueberries (can be from garden, or frozen if needed)

Milk or water (add to make the consistency you want)

Have students explore the Kale Leaves prior to placing in blender. They can use their sense of touch to explore the texture, and also rip it in to small pieces.

Place all ingredients in a blender.

You can also make it dairy free by using any dairy alternative product.

French Fries:

Potatoes (peeled)

Spices you like (Italian, garlic salt, salt, pepper)

Olive Oil

Slice the potatoes using a french fry slicer or just slice with a regular knife (students LOVE using a french fry slicer, if there is one available)

Put the slices in a gallon Ziploc bag and drizzle with olive oil. Sprinkle in seasonings. Seal the bag and shake it to coat all the potatoes.

Place potato slices in the air fryer at 400 degrees for about 8 minutes. Open and toss. Then place cook for another 8 minutes (or until crisp to your liking).

You can also put in the oven at 400 degrees for about 20 minutes and flip halfway through.

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My mother's recipe and a favorite of mine. I've shared this with many friends who love it.

I encourage you to make and enjoy!!!

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﻿﻿Roasted Asparagus. ..

﻿﻿Sautéed Kale. ...

﻿﻿Roasted Delicata Squash. ...

﻿﻿Best Mashed Potatoes. ...

﻿﻿Sautéed Green Beans. ...

﻿﻿Roasted Broccoli. ...

﻿﻿Roasted Brussels Sprouts.

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Jen Nelson- Curry Watersheds Partnership

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Similar to Life Lab's Veggie Roll-Ups, we often use giant lettuce leaves (romaine usually works best) or collards to make veggie wraps. Typical ingredients are cherry tomatoes, carrots, beets, radish, peppers, strawberries, chives, edible flowers (borage, nasturtiums), cucumbers, snap peas, zucchini, etc. We bring hummus and ranch to top it off! Super easy, no cooking and minimal chopping involved, and a delicious snack for the students.

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During the winter, the gardens are often full of edible greens. I found that an easy way to use up the greens was to have students collect them and put them in a big soup pot with ramen noodles. In my garden we had bok choy, kale, spinach, cabbage. I had students collect those greens. Tear them up and place them in the big pot. We used an induction burner and some soy sauce to add flavor. Overall big hit, especially for a cold day.

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This is a crowd-pleasing recipe that is also a good one to have in the beginning of the growing season, when there are fewer things to harvest.

Ingredients:

1 cup fresh herbs (can be all one herb or a mix!)

You can also substitute some of the herbs with frozen peas or spinach for something milder and equally nutritious, and depending on what else you can harvest from the garden!

¼ cup grated parmesan cheese

¼ cup raw nuts (walnuts, almonds, sunflower seeds, or pine nuts)

1 – 3 cloves of garlic, depending on how much you like garlic 😊

2 tablespoons lemon juice, or the juice of ½ lemon

Pinch of salt

¼ cup olive oil

Instructions:

Add everything except for the olive oil into a food processor or blender and mix until everything is chopped; then, scrape down the sides and add the oil. Mix until smooth and combined.

Pesto will last in an airtight container in the fridge for a week.

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1. Pick fresh blueberries from the school garden. The children will love this.

2. Clean the berries and place in a bowl

3. in a separate bowl, add 1 cup of heavy cream or milk and add sugar. Stir well and pour cream over the berries.

4. Serve in small bowls

.

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Kid-Friendly Cheese and Vegetable Kabobs

New Horizon Academy Kids Cuisine

How to Make Kid-Friendly Cheese and Vegetable Kabobs

Ingredients Needed

Cheese cubes

Cubed or sliced vegetables (We used tomatoes, cucumbers, and bell peppers)

Materials Needed

Popsicle sticks or kabob skewers

Instructions

1. Cut cheese and vegetables in cubes or slices. Be sure to slice thick enough to skewer.

2. Gently slide the cheese and vegetables onto skewers, alternating as you go.

3. Serve alone or with a side of vegetable dip.

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Mini Homemade Pizzas

Recipe: Pita Bread Veggie Garden Pizzas

Instructions: Spread tomato sauce on pita breads sprinkle cheese over them. Add garden veggies, like tomatoes, bell peppers, and spinach. Bake until the cheese is melted.

Involvement Tips: Let the kids help by spreading the sauce sprinkling the cheese and arranging the toppings.

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Jessica McNiff- Boston Public Schools

You can do this with any vegetables! We will even use ranch dressing from the cafeteria as a dipping sauce.

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Rice Paper Rolls - With tofu and rainbow veggies

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Let me show you how its easy to make rice paper rolls, this take on fresh spring rolls has a vegan filling based around marinated tofu and rainbow veggies.

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After the students harvest the produce, they can wash, chop, and season it. Lay it out on a sheet pan and roast about 15-20 minutes....sprinkle some parm. cheese on at the end! Yummy!

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Lindsay Riedmueller; Atkins Middle School 

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Lindsay Riedmueller; Atkins Middle School 

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https://letsdishrecipes.com

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Market Monday: Farmer’s Market Veggie Tortilla Pizza

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Enjoy a delicious and healthy twist on traditional pizza with this Farmer’s Market Veggie Tortilla Pizza recipe. Packed with fresh veggies and flavor, it’s a perfect lunch or dinner option.

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Start with a celery stick with peanut butter or a dip spread inside. Have slices of other vegetables or fruit already for the children to create their own edible insects. Show them a photo of ideas for them to make.

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Here's a simple and delicious baked kale chip recipe:

Ingredients:

1 bunch of kale

1-2 tablespoons olive oil

½ teaspoon salt (or to taste)

Optional: ¼ teaspoon garlic powder, paprika, or parmesan cheese for extra flavor

Instructions:

1. Preheat your oven to 300°F (150°C).

2. Wash and thoroughly dry the kale leaves. Remove the stems and tear the leaves into bite-sized pieces.

3. Place the kale pieces in a large bowl and drizzle with olive oil. Toss well to ensure even coating.

4. Spread the kale in a single layer on a baking sheet lined with parchment paper.

5. Sprinkle with salt and any optional seasonings.

6. Bake for 10-15 minutes, checking frequently to prevent burning. The chips should be crisp but not browned.

7. Remove from the oven and let them cool slightly before enjoying.

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Instructions

Pre-Preparation

Yields:
Green cabbage: 87%
Red cabbage: 83%
Carrots: 83%

1. Wash and shred cabbage and carrots.

Preparation

1. Place shredded cabbage and shredded carrots in large bowl and toss lightly to mix.
2. In a separate bowl, combine mayo, vinegar, salt, sugar, celery seed, and dry mustard and whisk.
3. Pour dressing over vegetables and mix thoroughly.
4. Spread 8lb 12oz of slaw into each pan for service.
5. Keep in cooler, below 40 degrees until service.

Serving

Serving = 1/2 Cup (2.8oz.)

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Salsa

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Jenie James

Ward Central Elementary

Caprese Skewers

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The irresistible flavor profile of Caprese skewers is the trifecta of a summer garden bounty. Fresh-from-the-vine tomatoes and homegrown basil, paired with creamy mozzarella? Yes, please!

With a short and humble list of ingredients and minimal prep time (think less than 15 minutes all in), this affordable, easy and crowd-pleasing dish has become a summer staple for many households.

These skewers are served cool and easy to make and take for dinner parties, along with our other favorite barbecue dinner sides. There's no reason to heat up the kitchen for this one!

Caprese Skewer Ingredients

Grape tomatoes: We chose little tomatoes because they fit best on skewers. Cherry tomatoes work, too. Both grape and cherry tomatoes are available in a rainbow of colors, with fun names like Super Sweet 100, Yellow Pear and Chocolate Sprinkles.

Fresh mozzarella cheese balls: Be sure you select little cheese balls over the large, sliceable ones. Many brands say "bocconcini" on the package.

Basil leaves: Genovese basil, the classic Italian kind, works best here. The lovely green color is also a wonderful contrast to the tomatoes.

Olive oil: For testing purposes, we used extra virgin olive oil.

Balsamic vinegar: Opt for high-quality balsamic vinegar, if possible. As you will only use olive oil and balsamic vinegar sparingly, it's easier to justify spending more for the better stuff.

Directions

Step 1: Assemble the skewers

On each skewer, thread a grape tomato, a basil leaf, a mozzarella ball, then another basil leaf, and finally the second grape tomato. Place the loaded skewers on a platter as you go.

Editor's Tip: If you have extra ingredients, feel free to thread the skewers differently.

Step 2: Make the vinaigrette

In a small bowl, whisk the olive oil and vinegar to make a quick vinaigrette. Lightly drizzle it over the skewers. They're ready to serve!

Caprese Skewer Variations

Mix it up with melon and prosciutto: Mozzarella also shines when served with another delightful summery pairing, melon and prosciutto! For those who love a little salty and a little sweet, this skewer delivers beautifully. Try refreshing honeydew, cantaloupe or even watermelon.

Kick up the spice: Sprinkle on a little smoked paprika, or even a few crushed red pepper flakes, depending on how hot (or not) you like your food. For an entirely different flavor twist, try a dash of cumin.

Dress up the mozzarella: Use marinated mozzarella balls instead of plain.

Can you make Caprese skewers ahead of time?

Plan to prepare the skewers no earlier than the day you will be serving them. Any earlier and the basil may start to wilt. Hold off on drizzling the balsamic vinegar and olive oil. This is best completed just before serving.

Caprese Skewer Tips

What kind of olive oil should I use?

Quality counts, so remember, at least for this recipe, you'll be using a scant amount of olive oil. If you can splurge, do so. Our Test Kitchen recently named the best olive oil brands.

How do I keep everything in place on the skewer?

To keep the tomatoes from falling off center, pierce them directly in the middle (aim for the top of the stem and push straight through, being careful not to poke yourself). To keep the basil from tearing, fold it in half (or even in an accordion fold) before threading it onto the skewer.

What if I don't have balsamic vinegar?

First, put balsamic vinegar on your grocery list. It has so many uses (you'll thank us later). Second, you can easily replicate that tangy flavor with other kitchen staples that you likely have. If you're in a pinch, honey, apple cider vinegar, lemon juice, maple syrup, molasses, or even soy sauce, crazy as it sounds, can be used to substitute balsamic vinegar.

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Light, satisfying and healthful in one impossibly easy-to-make dish? Yes, please! Enjoy these Caprese skewers as an app, side dish-truly perfect paired with grilled meat or poultry-or a convenient snack. Every bite is a little taste of summer.

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From the Troy Kids' Garden and Madison School Farm

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Learn how to make veggie rolls from fresh salad ingredients

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Learn how to prepare sun tea with your school garden’s fresh herbs. Enjoy tasty, natural tea mixes with this enjoyable solar-powered activity.

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Make a refreshing citrus salsa with kids in the school garden

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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.