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.

This is a fun recipe to have kids make with you and enjoy with lunch!

PREPARATION

       

Directions:

Adapted from: https://www.bonappetit.com/recipe/stir-fried-kohlrabi-with-bacon-and-scallions

Serves 4 people

Ingredients:

 

For Frying

● ½ cup Flour

● ½ cup Milk (Your Choice, non-milk works just as well)

● 1 tsp. Baking Powder

● 1 tsp. Garlic Powder

● ½ Head of Garlic (I used a whole head from ALDI)

● Pan of Oil for Frying (I use Vegetable Oil)

 

For Seasoning

● 1 tbs. Sesame Oil

● 1 tbs. Garlic

● ½ cup Soy Sauce

● ¼ cup Rice Vinegar

● 1 tbs. Sugar

● 1 tbs. Sriracha Chili Sauce*

● 1 tbs. Cornstarch Slurry(a)

For Eating:

Cooking Instructions:

Cauliflower:

Seasoning:

5 cups rhubarb (about 3 large stalks, cut into 1⁄2" cubes)

2 cups hulled and halved strawberries (about 1 pint)

2 ¼ cups sugar

1 tablespoon fresh lemon juice (from about half of a large lemon)

Combine all ingredients in a medium to large saucepan over medium heat. Once mixture starts to bubble, reduce heat to medium low. You'll want the heat set to the point where it continues to bubble but not violently when stirred (you'll understand once you start cooking if jam bubbles start to pop out of the center of the pot). Continue to cook, stirring occasionally, until the jam has thickened. Plan on cooking jam for about an hour and temperature of the mixture is over 205 degrees F.

While the jam is cooking, sterilize four 1-cup jelly glass jars plus their rings and lids. I do this by boiling them in water for 10 minutes or I boil the lids and run the rings and glass jars through the dishwasher.

Transfer sterilized jars, lids, and bands to a clean dish towel.

Have a very large covered pot of boiling water ready. There needs to be enough water in the pot so that when the filled jars are submerged, they're covered by at least 1" of water.

Fill each jar with hot jam, leaving at least 1⁄4" of space at the top. Place lids on jars, and secure ring bands. Secure just tight enough so that they are hand tightened but you can easily unscrew.

Transfer filled jars to pot of gently boiling water and let boil for 10 minutes. Transfer jars, set at least 1" apart, to a dish towel and let cool, undisturbed, for 24 hours. You should hear the seals on the lids pop pretty soon after removing from the water.

If any jar is not fully sealed, or you chose to skip the canning process, jam should be refrigerated and used within 2 weeks. Sealed jars will keep, in a cool, dark place, for up to a year.

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

Instructions

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

Directions:

Heat oven to 375°F.

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

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

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

 

 

 

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

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

Karla Geiger, GHS School Garden

5 mins

TOTAL TIME

5 mins

CUISINE

Italian

SERVINGS

8

Ingredients

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

Instructions

Notes

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

TIME: 15 min.

Salad:                                                 

4 cups sugar snap peas                                            

1 cup cucumber diced or radishes sliced                               

4 fresh mint leaves
1 clove garlic

salt/pepper to taste

1-2 TB balsamic vinegar

1 ½ TB lemon juice

3 TB Olive Oil

          

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

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

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

Dough:
 

·        generous 1/4 teaspoon dry yeast

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

·        1 teaspoon all-purpose unbleached flour

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

·        1/2 teaspoon salt 

·        additional flour

·        1 tablespoon extra-virgin olive oil

·        1/2 medium onion, minced

·        1 sprig parsley, chopped

·        1 large clove garlic, minced

·        1/4 teaspoon dry oregano

·        1-1/2 cups canned whole peeled tomatoes

·        1/3 cup packed fresh basil leaves, torn

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

·        2 to 3 tablespoons extra-virgin olive oil

·        Freshly ground black pepper and salt

 

 

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

 

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

 

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

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

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

 

 

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

 

 

Ingredients 
1 cup plain whole milk yogurt 
1cup trimmed and sliced strawberries 
Fresh lemon juice and honey.
 
Instructions 
Add the yogurt and strawberries to blender.
Blend for  60  seconds 
Add fresh lemon lemon and honey. 
 Serve immediately or store in airtight container for no more than two days in refrigerator.

Directions

Instructions 

4

Ingredients: 

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

Directions: 

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

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

hands-on: 

15 mins 

total:

20 mins 

Yield:

4 servings 

Ingredients

Ingredient Checklist

 Directions

Instructions Checklist

 Nutrition Facts 

Per Serving:

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

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

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

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

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

Step-by-step

Grown-up steps

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

Brussels sprouts- 1 c, chopped

Broccoli- 1 c, chopped

Kale- 3 leaves torn

Red cabbage-1/2 c, chopped

Carrots- 3 medium, chopped

Red onion- 1 medium

Cranberries- 1/2 c

Briana’s Blush Vinegrette Dressing

Salt/Pepper- to taste

Feta- if desired

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

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

DIRECTIONS: