Zucchini Moons
Makes 2 or 3 small servings
Ingredients:
2 small zucchini
1 teaspoon butter
2 tablespoons water
pinch of salt
pinch of pepper
2 teaspoons grated parmesan cheese
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Cut the zucchini into rounds about ¼ inch thick.
In a medium high heated pan, add the zucchini, butter, and water.
Add salt and pepper (to taste).
Stir and cook until the zucchini is cooked through
Sprinkle with parmesan cheese
Zucchini cooks quickly and should be relatively easy to cut with a serrated dinner knife (supervised of course).
*Recipe courtesy of Pretend Soup-Henderson & Katzen
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Mashed Potatoes with Carrots
Makes 6-8 servings
Ingredients:
- 3 1/2 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
- 3/4 pound carrots, peeled, cut into 1-inch pieces
- 3/4 cup whipping cream
- 3 tablespoons butter
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Cook potatoes and carrots in separate medium saucepans of boiling salted water until tender, about 25 minutes. Drain potatoes and carrots.
Return each vegetable to its own pan. Mash potatoes; stir over low heat to dry slightly, about 2 minutes. Mix in whipping cream and 3 tablespoons butter.
Mash carrots coarsely in pan. Mix into potatoes. Season mixture to taste with salt and pepper. (Mashed potatoes can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.)
This simple dish is a great source of Vitamin A, Vitamin K, and Vitamin B. To jazz it up, you could add some herbs (chives, dill, sage or basil) or a tablespoon of dry grated parmesan cheese. The children can have fun mashing the potatoes and carrots, and enjoy it even more to see the colors blend when mixing the carrot and potato.
* Recipe courtesy of Bon Appétit
Spring Pea Frittata
Makes 6 servings
Ingredients:
- 2 tablespoons olive oil
- 1 leek stalk (light part only), sliced thin
- 1/2 cup fresh peas, blanched and drained
- 6 large eggs
- 1 small bunch fresh mint, stems removed, torn into small pieces
- Kosher salt and freshly ground black pepper to taste
- 2 ounces ricotta salata, crumbled (or fresh ricotta or goat cheese)
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Preheat oven to 425°F.
Heat the oil in a large ovenproof sauté pan over medium heat. Add the leek and sauté until soft, then add the peas and cook for 2 to 3 minutes more.
Meanwhile, in a medium bowl, beat the eggs with 1 tablespoon water.
Add the eggs and half the mint to the pan, season with the salt and pepper, and cook, lifting the edges with a spatula to allow the uncooked eggs to flow to the bottom. When the frittata is partly cooked (7 to 10 minutes), sprinkle on the ricotta and transfer the pan to the oven.
Bake until puffed, golden, and set, 8 to 10 minutes. Remove and allow to cool slightly. Garnish with the remaining mint to taste and serve.
What a great way to introduce peas into your child’s diet!
*Recipe courtesy of Pretend Soup-Henderson & Katzen
Sweet Potato Casserole
Makes 10 servings
Ingredients:
- Sweet potato mixture
- 1 29-oz. large can of yams, mashed
- 1 egg, beaten
- 1/3 c. butter, melted
- 1/3 c. brown sugar
- Topping:
- 1/3 c. brown sugar
- 1/3 c. butter, melted
- 1 c. cornflakes, crumbled
- 1/2 c. shredded coconut
- 1/3 c. pecans, chopped
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Mix together yams, eggs, butter, and brown sugar to make the sweet potato mixture.
Bake sweet potato mixture for 15 minutes at 350°F.
While the sweet potato mixture is baking, mix together the topping ingredients.
Once sweet potato mixture is finished baking, put topping on top of sweet potato mixture.
Bake for another 30 minutes.
For more fun in the kitchen, use fresh yams! Boil and mash, which is always a favorite activity for the kids.
* Recipe courtesy of Kidshealth.org
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Grilled Cheese and Vegetable
Serves 1
Ingredients
- 2 slices whole wheat bread
- 2 slices either muenster/cheddar/Colby cheese
- 1/4-1/2 zucchini, sliced
- onions, sliced or chopped
- broccoli
- tomatoes, thick slices
- butter (optional)
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Heat up zucchini, onions, and broccoli in a frying pan with a small amount of butter. When the edges are browned, they're done.
Put a buttered slice of bread in the frying pan, a slice of cheese on the bread, the vegetables on top of this. When the cheese begins to melt, add another slice of cheese and the other slice of bread. Flip the sandwich.
When the cheese is melted, it's done.
Any vegetable can be added or substituted, but generally with children, almost anything in a sandwich with cheese works! Instead of butter, a small amount of olive oil could work, or a quick spray of canola oil.
This recipe is a good source of protein from the cheese, and essential vitamins from the vegetables.
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Spaghetti Squash with Tomatoes, Basil and Parmesan
Makes 2 servings
Ingredients:
- a 3-pound spaghetti squash, halved lengthwise, reserving one half for another use, and the seeds discarded
- 2 tablespoons olive oil
- 1/4 cup shredded fresh basil leaves plus additional for garnish
- 1/4 teaspoon dried oregano
- 3 tablespoons freshly grated Parmesan
- 1 cup thinly sliced cherry tomatoes
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In a glass baking dish arrange the squash half, cut side down, pour 1/4 cup water around it, and cover the dish tightly with microwave-safe plastic wrap. Microwave the squash at high power (100%) for 12 minutes, or until it is soft when pressed, and let it stand, covered, for 3 minutes.
In a large bowl whisk together the oil, 1/4 cup of the basil, the oregano, and 2 tablespoons of the Parmesan, stir in the tomatoes, and season the mixture with salt and pepper.
While the squash is still warm scrape it with a fork to form strands, add the strands to the tomato mixture, and toss the mixture until it is combined. Divide the mixture between 2 bowls, sprinkle the remaining 1 tablespoon Parmesan over it, and garnish it with the additional basil.
This recipe is fascinating for children to see (and participate in) the transformation of a vegetable into “spaghetti”, and of course another creative way to incorporate vegetables into their diet. While this recipe calls for a simple base sauce, you can add anything you want!
* Recipe courtesy of Gourmet
