Kids think it’s fun to grow organic tomatoes from seed in a raised bed garden. Large organic Red Brandywine Heirloom tomatoes are juicy sweet sliced thick for a summer sandwich with basil and drizzled with organic extra virgin olive oil. Tomatoes are rich in fiber, antioxidants, vitamin C, beta-carotene, B vitamins, potassium, iron, and phosphorous. When harvesting a lot of tomatoes at once, kids can make an amazing fresh tomato soup. Wash and rough chop 5 Brandywines, 1 organic bell pepper, 1 organic sweet yellow onion, 1 organic carrot, and 1 organic celery stick with tops. In a pot on medium heat, add 1 tbsp organic extra virgin olive oil, pour in the chopped veggies, and sprinkle with sea salt. Stirring occasionally, bring to a boil and simmer for 20 minutes. In a blender add ¼ cup fresh basil leaves, ¼ tsp sea salt, 1/8 tsp cumin, the tomato mix and blend until smooth.
Kids discover that the best tasting treat is fruit that is fresh, local, in season, and organic. Eating cherries while picking them make a great snack! Cherries also delicious juiced, in sauces, in oatmeal, in preserves, in lemonade, and salads. Cherries are rich in antioxidants, fight inflammations, and relieve stress. Kids can make cherry scones that are great for breakfast, snack or dessert. Preheat oven to 400 degrees. Kids can wash, cut in half, and remove the pits of fresh organic cherries to fill 1 cup. In a small bowl, mix the cherries with ¼ cup organic chocolate chips, 1 tsp organic maple syrup, 1 tsp cane sugar, and ½ tsp vanilla. Add ¼ cup of organic whole wheat pastry flour, stirring to cover the berries. In a large bowl combine 1 ½ cup organic whole wheat pastry flour, ¼ cup organic sugar, 1 tbsp baking powder, 1 tsp arrowroot starch, ¼ tsp sea salt. Cut into this mixture 1/3 cup cold organic vegan butter. Kids can mix with a fork until mixture has a coarse crumb consistency. Add the cherry mixture. Mix ½ cup organic almond milk into the flour mixture and stir until well blended. Turn dough onto a floured bread board and knead gently 8 to 10 times. Roll into a 6” round and cut into 8 equal wedges. Place wedges 1” apart on a baking sheet lined with parchment paper. Bake 15 – 17 minutes, until lightly browned.
Kids that grow organic red bell peppers in their raised bed garden can harvest peppers that are rich in Vitamin C, E, carotenoids and other essential nutrients that will increase as they ripen. Ripe organic red peppers have ten times more vitamin C than green peppers; one red pepper can fulfill the daily requirement. For a rich creamy pasta sauce, kids can preheat the oven to 425 degrees. Deseed, devein, and chop into quarters 2 organic red bell peppers and place on a flat sheet pan lined with parchment paper. Slice lengthwise 1 organic eggplant, chop 3 shallots, and mince 3 garlic cloves and arrange on the sheet pan. Drizzle organic extra virgin olive oil over the veggies and sprinkle with sea salt. Roast the veggies in the oven for 25 minutes. On a small sheet pan toast ¼ cup organic walnuts for 3 minutes. Pour ¼ cup organic extra virgin olive oil into a blender, add 1 tbsp fresh thyme, 2 tbsp fresh basil, 2 tsp organic lemon juice, ½ tsp sea salt, ¼ tsp red pepper flakes, and the toasted walnuts and blend. Slowly add the roasted veggies to the blender, pulsing and scraping with a rubber spatula. This sauce goes great on ravioli, pasta, flatbread, or pizza and can be made ahead and frozen.
All in One Bowl meals are popular in high end restaurants and local food trucks. Kids can make a tasty One Bowl Meal at home with this hearty, comforting dish with organic veggies fresh from the garden. Kids can cook ½ cup organic whole grain brown rice, which retains the nutrient-rich bran and germ. Organic peanuts are a good source of Vitamins E and B, protein, and a plethora of antioxidants including resveratrol. Kid Chefs can make a tasty peanut sauce by heating 2 tbsp organic extra virgin olive oil in a sauce pan, adding 1/3 cup finely chopped organic red onion, and sauté until the onion is soft. Add 2 tbsp fresh peeled and grated organic ginger, 1 clove minced organic garlic, ¼ tsp cumin, 1/8 tsp cayenne pepper and continue to sauté 2 or 3 minutes. Remove from stove and add 1 tbsp organic soy sauce, 3 tbsp water, 3 tbsp organic peanut butter, the juice of 1 lime, and ¼ tsp salt and whisk until smooth. Wash, chop, and steam 1 organic zucchini, 4 organic crimini mushrooms, 1 organic carrot, and 1 cup organic pak choi. Add the veggies and peanut sauce to the rice and mix thoroughly. This quick, yummy, nutrient rich dish is a kids’ favorite that the whole family will enjoy.
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.
Kids can make a summer vegetable stew for a hearty healthy one bowl meal. Eggplant, tomatoes, and peppers have been a popular combination throughout the Mediterranean region for thousands of years. This stew adds potatoes, beans, and zucchini to make a complete balanced meal. Stewing creates a rich depth of flavor. When kids pick their summer veggies fresh from their organic garden, the dish has even more flavor and nutrients. Using all organic ingredients, kids can wash and cut 1 eggplant, 1 lb red potatoes, 1 zucchini, and 1 cup golden French beans into ½ inch pieces for uniform cooking. Mince ½ cup of organic red onion, 2 organic garlic cloves, and 1 organic deseeded green chili. In a large stainless steel pot, heat 3 tbsp organic extra virgin olive oil and sauté the onion, garlic, and chilies for 2 minutes. Pour a 28 ounce can of organic diced and fire roasted tomatoes with the juice into the pot and bring to a boil. Stir the chopped potatoes, eggplant, zucchini, and garden beans into the tomato mixture, cover, and slowly simmer for 1 ½ hours, stirring and scraping the bottom of the pan frequently. After 45 minutes, add 2 cups of finely chopped organic chard, 1 tsp sea salt, and ¼ tsp cumin, cover, and continue to simmer and stir for 45 more minutes. Remove from heat and add ¼ cup minced fresh basil and 1 tbsp minced fresh oregano and let sit covered for 20 minutes for the flavors to meld. Serve with bread.
Kids love organic golden beets because they are sweet and have a lovely golden color. These beets don’t bleed color like the red beets do and they are milder and sweeter with a tender flesh. Beets are rich in nutrients that lower blood pressure, fight cancer and inflammation, boost stamina, and support detoxification. Kids can eat the organic root vegetables in this soup with their skins on for even more nutrients. Fill a large pot with 2 quarts pure water. Scrub and chop 3 large organic beets, 2 organic carrots, 3 large organic red potatoes, and ½ cup organic red onions. Add the veggies to the pot and cook for 45 minutes, stirring occasionally, until they are tender. Pour some veggies and some broth in the blender and mix until smooth. Pour the soup into a large pot. Continue to blend the veggies and broth until all are a thick creamy consistency. Add 1 tbsp organic extra virgin olive oil, ½ tsp sea salt, ½ tsp dill, ¼ tsp curry powder, ¼ tsp cumin, stir well, and cover for 15 minutes. Serve with bread for a yummy comforting meal.