Kid Chef Three Sisters Pasta

Kids can plant a Native American Three Sisters Garden by planting corn, beans, and squash together in one organic raised bed garden. The beans climb the corn stalks while the squash shades out the weeds and their roots nourish each other with compatible nutrients in the soil. When kids eat them together, corn, beans, and squash are nutritionally balanced with vitamins, fiber, and proteins. Kids can make a flavor filled comforting meal using all organic, fresh from the garden ingredients. Kids can scrub and chop 1 zucchini, 1 cup golden French beans, ¼ cup red onion, 1 green deseeded chili, and 1 ear of corn. Steam the veggies until tender.  Cook 1½ cups organic whole wheat penne pasta in boiling salted water. Preheat oven to 350 degrees. In the blender, kids can make a pesto by combining 2 tbsp organic walnuts, 1 garlic clove, and ¼ tsp sea salt and pulse until finely chopped. Add ½ cup basil, ½ cup Swiss chard, 4 tbsp organic extra virgin olive oil and continue to pulse, scraping the sides occasionally with a rubber spatula, until the greens are coarsely chopped. Pour the steamed veggies in a casserole dish; cut the corn off of the cob and add to the veggies; drain and add the penne pasta; add a 14.5 ounce can of organic diced fire roasted tomatoes; pour in the pesto and mix thoroughly with the veggies and pasta. In a sauce pan, melt 1 tbsp vegan butter and toast with ¼ cup organic bread crumbs, ¼ tsp cumin, and ¼ tsp sea salt. Spread the bread crumbs evenly over the top and bake for 25 minutes.  Serve with a garden salad and bread.

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