Making new recipes with ingredients youth have helped chose, harvest or prepare is a great way to make eating healthy fun and appealing!

Herbalicious Popcorn
Sunflower Seed Pesto
Superfood Garden Salsa (3)
Berry Salad
Basic Vinaigrette Salad Dressing - Italian Style
Simple Fruit Dip for Berries
Rhubarb Sauce
Basic Creamy Salad Dressing - Ranch Style

Nutrition Mission Recipes:

Mediterranean Salad
Spinach & Strawberry Salad
Copy of Pico de gallo
Pico de gallo (1)
Dill Tzatziki Dip (2)

Here are a few recipes we have done during taste test demonstrations.

Refrigerator Pickles

After trying these pickles, you'll never want to go back to store-bought pickles! You can keep re-using the brine after all the pickles are eaten (which won't take long)!


Students at SOTA cut their own veggies to pickle

In the jar...

  • 2 large cucumbers, sliced
  • 1/2 onion
  • 1 clove of garlic, minced
  • 2 heads of fresh dill

In the pan...

  • 1/4 cup sugar
  • 1 cup white vinegar
  • 1/2 tablespoon oil
  • 2 teaspoons salt
  • 1/2 cup water


  1. Place onion, garlic, and dill at the bottom of a quart jar and pack the rest of the jar with cucumbers.
  2. In a saucepan, combine sugar, vinegar, oil, salt, and water. This will create the brine.
  3. Bring the brine to a boil.
  4. Pour over cucumbers in the jar while the brine is still hot.
  5. Allow jar to sit and cool before refrigerating.
  6. After an hour or two, pickles will be cold and ready to eat.

Super Simple Salsa

This is a quick and satisfying recipe! Children can cut the vegetables or just stick to stirring the ingredients together based on their age or skill level.


    • 3 cups chopped tomatoes
    • 1/2 chopped bell pepper
    • 1 cup diced onion
    • 1/4 cup minced cilantro
    • 2 tablespoons fresh lime juice
    • 1/2 teaspoon cumin
    • Salt & pepper to taste


  1. Chop, dice, and mince all ingredients according to your desired texture.
  2. Simply stir all ingredients together and serve with corn chips.

Arugula Pesto Dip


2 cups of packed arugula leaves, stems removed

½ cup of almonds (we left this out at school due to nut allergies)

½ cup of fresh Parmesan cheese

½ cup of extra virgin olive oil

6 garlic cloves, unpeeled

½ garlic clove, peeled and minced

½ teaspoon of salt


1) Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.

2) Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.

3) Combine the arugula, salt, almonds, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.

Garden Yogurt Dip


  • 2 cups Plain Yogurt
  • Dill
  • Fresh veggies, which could include: onion, garlic, broccoli, radishes, kale, green or red tomatoes, cucumbers, basil, or anything else that might be in season.


Cut vegetables or use a food processor to make smaller pieces if desired (whole pieces work great too!) Put yogurt in a small bowl and add desired amount of dill and vegetables. Do not mix too much, as yogurt will get runny the more it is mixed. Scoop the dip onto crackers or other vegetables and serve!

Kale Chips

1 bunch kale

1 T oil

1 t salt


  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen scissors carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.