# data[].attributes.body
This recipe is something the kids love to make. Although they don't necessarily enjoy the taste of it yet. We are still working on that. They love the process of cutting up their own veggies, and spreading the sauce on their tortilla.

# data[].attributes.attachment_link.readable_text
These veggie pinwheels are a rainbow of colorful fresh veggies with ranch flavored cream cheese, all rolled up inside a spinach tortilla wrap. The perfect back to school lunch!
Rainbow veggie pinwheels are easy finger foods for families on the go and are perfect for home, school, or work lunches. Sometimes when I want a lunch that is easy to eat anywhere I make these veggie pinwheels with some homemade chex mix or some chips and a little container of this dill dip.

Where has the summer gone? It feels like June was just yesterday and now today is our first day back at school! Along with the new school year comes the need for healthy and easy back-to-school lunch options. Turkey sandwiches can get kind of boring, which is why I have been working on some more creative ideas like these rainbow veggie pinwheels!

How Do You Make Rainbow Veggie Pinwheels?

Let's talk about how to make rainbow veggie pinwheels. I took a large tortilla, added a layer of ranch spread and then layered on a rainbow of thinly sliced veggies. I used red bell peppers, carrots, yellow bell peppers, spinach and shredded purple cabbage, but you could swap out for other colorful veggies if you prefer. Other great options would be broccoli, green beans, orange bell pepper, thinly sliced zucchini or yellow squash, or cucumber.

Pretty right? You want to keep the veggie layers thin so that the pinwheels will hold together. The tortilla gets rolled up tightly and then sliced into pinwheels. My girls were thrilled with these, one of them said they reminded her of a veggie sushi! I used my homemade ranch dip powder for the spread but store bought ranch powder will work fine too. It works best to cut the vegetables into long strips; if you cut them small they'll be more likely to fall out of the pinwheels. You can add a little shredded chicken or sliced deli turkey for extra protein if you prefer, but that's totally optional and honestly I think these veggie pinwheels are pretty perfect as is.

I've included a video that shows you just how simple it is to make the rainbow veggie pinwheels. Enjoy!

Other Recipes You'll Love

Still hungry? Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas!

Veggie Pinwheels Video

Rainbow Veggie Pinwheels
This post was originally published on August 9, 2015 and was updated on August 14, 2017. This post was originally sponsored by Smart & Final.

# data[].attributes.attachment_link.description
These veggie pinwheels are a rainbow of colorful fresh veggies with ranch flavored cream cheese, all rolled up inside a spinach tortilla wrap. The perfect back to school lunch! Rainbow veggie pinwheels are easy finger foods for families on the go and are perfect for home, school, or work lunches.

# data[].attributes.body
Didn't have a chance to make something before, we just tried the strawberries, aragula, lettuce and tomatoes. In the future we would love to have a salad party with the produce from the garden.

# data[].attributes.headline
Dips made with yogurt and herbs from the garden and kids can dunk any of the garden's fresh vegetables in it. Easy and uses what's ripe without having to align harvests too much. I couldn't find the link so sharing something similar but dessert oriented. The site is useful if you live in FL. Another is we usually have veg  for salsa gardens and Family Nutrition Program makes salsa for harvest parties. 

# data[].attributes.subject
Dips made with yogurt and herbs from the garden and kids can dunk any of the garden's fresh vegetables in it. Easy and uses what's ripe without having to align harvests too much. I couldn't find the link so sharing something similar but dessert oriented. The site is useful if you live in FL. Another is we usually have veg  for salsa gardens and Family Nutrition Program makes salsa for harvest parties. 

# data[].attributes.attachment_link.description
Learn how to make Florida Strawberry Parfait

# data[].attributes.headline
Garden Harvest & Healthy Cooking Program (Shannon Goodwin)

# data[].attributes.subject
Garden Harvest & Healthy Cooking Program (Shannon Goodwin)

# data[].attributes.body
These are the recipes we use with our 5th grade program in the Fall. These students planted the large hunger garden last Spring. In the Fall, they come to our nature center to harvest the remaining vegetables, clean, chop, and cook a meal together. After harvesting, students are given a detailed knife lesson from a professional chef. Half the class prepares the veggies for the soup and tomato pesto. The other half, chops vegetables for a beautiful vegetable platter and makes the herb dip. While the soup is cooking, we lead the students through a formal food tasting and discuss careers in the food industry. Then we all enjoy the soup together for lunch.

# data[].attributes.body
I love planting Hakurei turnips (aka salad turnips) with my students and also colorful radishes and carrots. The students love tasting them with ranch dressing and many students don't realize you can eat turnips raw and this type are sweet and delicious!

# data[].attributes.body
The children in our preschool love to harvest baby carrots and eat them plain or with ranch dressing or hummus as a dip.

# data[].attributes.body
Our students actually most love when we pick spinach, kale or lettuce leaves and slice radishes and carrots and make "sandwiches". The greens are the "bread" and the sliced roots are the filling. We discuss sandwich stye choices- standard, open face, roll ups, and taco- and the kids love making what they want. We make a big deal out of manners- waiting until everyone is served , sharing the quantity, please and thank you, sharing a "bon appetite" before we eat, and table conversations as we eat! In 4 seasons, I have never had a student ask for any type of dressing! There is nothing wrong with dressing but Ive been silently impressed that no-one thinks of it!

# data[].attributes.body
Grades 1, 2, and 3 all made this soup independent of each other this fall. Some added other veggies from their home gardens for a "stone soup". Most students really enjoyed it.

# data[].attributes.attachment_link.readable_text
When cooler weather appears, nothing is more comforting than a warm bowl of potato soup. Potato leek soup is a classic, and so easy to make!

Video! How To Make Potato Leek Soup

To make this soup, cook chopped leeks in a little butter, then add diced potatoes, stock, and herbs. Bring it all to a simmer, and cook until the potatoes are done, about 20 minutes. Purée the soup using a blender to get a creamy consistency.

What Kind of Potatoes Do You Use for Potato Leek Soup?

You can use either Yukon gold or Russet potatoes for this soup. Yukon golds will result in a creamier texture, and for this reason I recommend them over Russets, but both will work. Red-skinned waxy potatoes aren't the best for a soup like this, because they tend to hold their shape, when in this soup you want a potato that will purée well.

How to Prep Leeks

Dirt has a sneaky way of getting caught in the layers of leeks because of the way the leeks are grown (mostly underground). Cleaning leeks involves first slicing them lengthwise and rinsing them under running water. Then you slice the leeks crosswise, and soak the slices in water. (Check out our step-by-step tutorial How To Clean Leeks.)

How to Make Potato Leek Soup Thick and Creamy

No need for cream to make this soup creamy! Just blend the cooked soup with an immersion blender or standing blender until thick and smooth. Yukon gold potatoes will produce an especially creamy texture. If you would like your soup to be a little chunky, only purée half of it.

What to Serve with Potato Leek Soup

Think of this potato soup as you would a potato side, but in liquid form. You don't really need any more starch to round out the meal, but it is hard to resist dipping a slice of crusty bread in this soup.

Serve the soup as the starter to a steak dinner (steak and potatoes, right?), or roasted chicken. The soup would go well with a side of greens (such as kale, chard, or spinach), and/or a vinaigrette-tossed fresh salad.

How to Freeze and Reheat Potato Leek Soup

You can easily freeze this soup. I recommend puréeing the soup until it's completely smooth if you want to freeze it, as any chunks of potatoes in the soup will have a grainy texture once defrosted.

Sometimes there is separation in soup once you freeze and defrost it. If this happens to you, just purée the soup again until smooth.
Any way you make it, it's simple, delicious, and satisfying. Enjoy!
SOUP IS GOOD FOOD! HERE ARE MORE CLASSICS:

Potato Leek Soup Recipe

Save prep time by peeling and dicing the potatoes while the leeks are cooking in the second step.

You can use either Yukon gold or Russet potatoes for this soup. The Yukon golds will result in a creamier soup.

Ingredients

3 large leeks (about 3 cups, chopped)

2 tablespoons butter

4 cups chicken broth (or vegetable broth for vegetarian option)

2 pounds potatoes (Yukon gold or Russet), peeled, diced into 1/2-inch pieces

1 teaspoon sea salt, less or more to taste

Pinch of dried marjoram

1 or 2 sprigs fresh thyme, or 1/2 teaspoon dried thyme

1 bay leaf

1/4 cup chopped fresh parsley

Sprinkle of Tabasco sauce or other red chili sauce

White or black pepper to taste

Method

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

Products We Love

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

# data[].attributes.attachment_link.title
Potato Leek Soup Recipe | SimplyRecipes.com

# data[].attributes.attachment_link.description
When cooler weather appears, nothing is more comforting than a warm bowl of potato soup. Potato leek soup is a classic, and so easy to make! To make this soup, cook chopped leeks in a little butter, then add diced potatoes, stock, and herbs.

# data[].attributes.body
Ingredients:
12 whole wheat mini pita pockets (4")
1 cucumber, diced
3 carrots, slivered or grated
1/4 cup low-fat creamy salad dressing

Instructions:
1. Cut each pita in half.
2. Peel and dice cucumber.
3. Grate carrots or cut into slivers.
4. Put 1/2 teaspoon salad dressing in each half pocket.
5. Add veggies and serve.

Yield: 12 servings (2 half mini pitas per person)
Variation: Offer several choices of vegetables to fill pitas.

Source: Linda Earley, Cornell Cooperative Extension of Columbia County
(Uploaded by: Connie H)

# data[].attributes.attachment_link.readable_text
Prep 20 min

Total 1 hr 10 min

Ingredients 9

Servings 32

Give cold pizza fans a refreshing change with crunchy fresh veggies atop a creamy dill sauced crust. ...MORE+LESS-

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

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

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

Nutrition Facts

Serving Size: 1 Appetizer

Calories

90

Calories from Fat

60

% Daily Value

Total Fat

6g

10%

Saturated Fat

3g

15%

Trans Fat

1g

Cholesterol

10mg

3%

Sodium

135mg

6%

Potassium

25mg

1%

Total Carbohydrate

6g

2%

Dietary Fiber

0g

0%

Sugars

1g

Protein

2g

Vitamin A

6%

6%

Vitamin C

2%

2%

Calcium

0%

0%

Iron

2%

2%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

# data[].attributes.attachment_link.description
Prep 20 min Total 1 hr 10 min Ingredients 9 Servings 32 Give cold pizza fans a refreshing change with crunchy fresh veggies atop a creamy dill sauced crust. ...MORE+ LESS- If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles.

# data[].attributes.body
Ingredients

1 bunch kale

1 tablespoon olive oil

1 teaspoon flaked sea salt

Directions

1. Preheat an oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper.

2. With a knife or kitchen shears carefully remove kale leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale leaves with olive oil and toss to combine. Spread out in an even layer on the baking sheet without overlapping and sprinkle with salt.

3. Bake until the edges start to brown but are not burnt, 20 to 30 minutes.

From All Recipes - https://www.allrecipes.com/recipe/176957/baked-kale-chips/

# data[].attributes.attachment_link.readable_text
Imagine being able to munch as many crunchy snacks as you want while you're binging that show you love without feeling guilty later. That's the beauty of these homemade baked kale chips. Made by quickly tossing together three simple ingredients - fresh kale, olive oil, and flaked sea salt - and baked low and slow for only 20 minutes, these crispy kale chips are easy to make, there are no mystery additives, and even fussy eaters snap them up.

Tips for Success

As easy as kale chips are to make, there are still a couple of tips to keep in mind for best results:

Dry leaves completely
The key to crispy kale chips is to make sure you thoroughly dry your kale leaves. Use paper towels or a dry dish towel to remove any drops of water that might remain after washing and spinning your kale. Damp leaves make soggy kale chips.

Don't overdo the oil
Use a light hand when you coat the dry kale leaves with olive oil. You don't want to drench them or they'll never crisp up.

Spread out
Use a large enough rimmed baking sheet so each kale leaf can lie flat in a single layer. Leaves that are bunched up or folded over won't crisp evenly. Bake in batches if you need to.

Don't overbake
When it comes to baked kale chips, brown equals bitter. That's why it can be a little tricky to know when your kale chips are fully baked because you can't really judge by the color. You want to remove baked kale chips from the oven before they brown but while they're still a bit soft in the center. But don't worry; they will continue to crisp up after you take them out of the oven and let cool. For perfectly crispy baked kale chips, you might have to do a little trial and error to find the right balance.

What Kind of Kale Is Best for Baked Kale Chips?

Any variety of kale - curly or flat - can be made into baked kale chips. Some home cooks prefer to use flat lacinato kale, aka "dinosaur" kale, so named for its leathery appearance, and some like the frilly appearance of curly kale. Try batches of both and see which you like best.

How to Store Baked Kale Chips to Keep Them Crispy

If you don't eat them all in one go, you'll want to store baked kale chips the right way so they stay crisp and don't get mushy. Here's how to store homemade baked kale chips:

Let them cool
Baked kale chips fresh from the oven still give off enough moisture to make baked kale chips soggy. Let them cool completely before storing them.

Airtight is just right
Most baked kale chip recipes that are flavored with salt or other dry seasonings can be stored in an airtight container at room temperature for up to a week, although it's best to eat them within two or three days. Baked kale chips seasoned with something perishable like cheese should be stored in an airtight container in the refrigerator.

How to Flavor Baked Kale Chips

Once you master the basics of making baked kale chips, you can explore other flavorings. Try spicy Sriracha-Lime Kale Chips, tangy Salt and Vinegar Kale Chips, and sweet Maple Kale Crisps.

Allrecipes Community Tips and Praise

"Followed the advice of another reviewer and turned the oven down to 300 degrees F and cooked for 20 minutes, then turned oven off and let it sit for another 10 min. Also, put torn kale in a bowl and tossed quite a bit to coat evenly with oil, spread in an even layer on cookie sheet and sprinkled with seasoned salt (much less than 1 teaspoon) from up high. These were so good," says valleyval.

Allrecipes home cook ILovePotatoes says, "So excited to have kids excited about kale, from growing it in our garden and tending to it right up to harvesting, cleaning, drying, baking and snacking. In our oven, 300 degrees F for about 12 minutes works great."

"These babies inspired me to sign up and begin a recipe box," says halimah. "They were that good! I tried different seasonings: mustard seed (okay), Chinese 5-spice seasoning (good), garlic salt (great), cumin with a pinch of salt (excellent!), BRAGGS seasoning (superb!). I'm in the same boat as all of these reviewers - completely surprised by how enjoyable they are."

# data[].attributes.attachment_link.description
This easy recipe for baked kale chips is simply the best. With only 3 ingredients, the kale chips turn out perfectly crispy and are a great homemade snack.

# data[].attributes.body
From Myrecipes.com
Ingredients

2 garlic cloves, minced

1 pound baby carrots with tops, peeled

1 tablespoon butter

1 teaspoon minced peeled fresh ginger

1 tablespoon chopped fresh cilantro

½ teaspoon grated lime rind

1 tablespoon fresh lime juice

¼ teaspoon salt

Instructions Checklist

Step 1
Prepare garlic; let stand 10 minutes.

Step 2
Steam carrots, covered, 10 minutes or until tender.

Step 3
Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro, and remaining ingredients.

# data[].attributes.body
Ingredients

2 cups diced or shredded unpeeled apple

1 cup pitted cherries or mixed berries

1 cup shredded unpeeled beets

1 Tbsp date paste

½ tsp cinnamon

2 Tbsp water

Instructions

1. Place all the ingredients in a saucepan.

2. Bring to a low simmer and cook for 10-15 minutes or until the apples and beets have softened.

3. Mash with a potato masher or process in a food processor for a smoother consistency.

4. Serve alone or use it to decorate your Halloween treats.

Cooking Tips

1. Substitute pomegranate for the beets or berries for a delicious twist to this recipe.

# data[].attributes.body
Prep time: 15 minutes
Makes: 2 cups

Ingredients

2 large tomatoes, diced

1/4 onion, minced

1 serrano pepper, seeds removed and minced (use ¼ cup minced bell pepper for mild salsa)

1/4 cup chopped cilantro

2 Tablespoons lime juice

1/4 teaspoon salt

Directions

1. Wash hands with soap and water.

2. In a large bowl, combine all ingredients. Serve right away with tortilla chips.

3. Refrigerate leftovers within 2 hours.

# data[].attributes.body
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.

# data[].attributes.body
From the Troy Kids' Garden and Goodman Youth Farm