Liven up your meals and snacks with some tasty tips.
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
- Chop, dice, and mince all ingredients according to your desired texture.
- Simply stir all ingredients together and serve with corn chips.
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)!
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
- Place onion, garlic, and dill at the bottom of a quart jar and pack the rest of the jar with cucumbers.
- In a saucepan, combine sugar, vinegar, oil, salt, and water. This will create the brine.
- Bring the brine to a boil.
- Pour over cucumbers in the jar while the brine is still hot.
- Allow jar to sit and cool before refrigerating.
- After an hour or two, pickles will be cold and ready to eat.
This recipe is gluten free and a great way to use up those giant zucchinis! Older children will be able to create the “pasta” with a peeler, while younger children will enjoy tossing the pasta in seasonings or their favorite sauce.
- 1 pound zucchini
- 1 tablespoon olive oil
- Cut the zucchini into lengthwise ribbons using a vegetable peeler. Rotate the zucchini and continue peeling until you reach the seeds at the core. Discard the core.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
- When it is hot, add the zucchini ribbons and a pinch of salt.
- Cook, tossing and stirring the zucchini, for 2 to 3 minutes only, just until softened and beginning to be translucent.
- Season according to your taste and serve with your favorite pasta sauce.
Break the kale into bite size pieces and place on cooking sheet. Gently drip olive oil over the kale pieces and sprinkle salt over them as well. Bake at 350 for 12-15 minutes.
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
- 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!
1 small onion, quartered
4 garlic cloves
1 (10-oz) package frozen chopped spinach
1 tablespoon firm tofu
1 tablespoon lemon juice
1 teaspoon freshly squeezed lemon juice
1 teaspoon ground coriander
1 1/2 teaspoons salt
1/4 teaspoon pepper
Pinch of Cayenne
1. Preheat oven to 350 degrees F.
2. Wrap onion and garlic in aluminum foil. Back from 20-30 mins, or until soft.
3. Place spinach in a clean dish towel. Squeeze and twist the dish towel to press out as much water as possible.
4. Place spinach, onion and garlic in a food processor and process until well chopped. Add remaining ingredients and process until smooth.
1 bunch kale
1 T oil
1 t salt
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- 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.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
Sweet Potato Cookies
- ¾ Cup mashed, cooked sweet potato (1 medium potato)
- ¾ Cup butter, softened (2 sticks)
- 2 eggs
- ¾ Cup stivia in the raw
- ¾ Cup packed brown sugar
- 1 tsp. PURE VANILLA EXTRACT
- ½ tsp. LEMON EXTRACT
- 2 Cups all-purpose flour (can do 1 cup all-purpose and 1 cup whole wheat pastery)
- 1 tsp. baking soda
- 1 tsp. baking powder
- dash salt
- ¼ tsp. Cinnamon
- 1 cup quick oats
- ¼ cup wheat germ
- 1 Cup mini chocolate chips or mini m&m’s (optional)
- 1 Cup chopped walnuts (optional)
Preheat oven to 300°. In a large bowl, cream together the cooked sweet potato, butter, eggs, sugars and extracts. In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon, oat meal, wheat germ. Gradually add the dry ingredients to the sweet potato mixture and beat until blended. Fold in the chocolate chips and walnuts, if using. Drop by the teaspoonful onto ungreased baking sheets and bake at 300° for about 25 minutes, until firm in the middle.