This recipe was developed by Heather Staller, a mom of two boys, ages 5 and 3, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather.happykidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home

Getting kids excited about a new veggie often starts while shopping! Have your child choose which bunch of radishes they would like to take home from the store or farmer’s market. The crunchy veggie comes in so many wonderful colors and shapes!
​Ingredients

Radish Coins

  • 1 bunch radishes, washed, greens removed, and ends trimmed
  • 1 teaspoon neutral oil
  • 1/2 teaspoon honey
  • Pinch of coarse salt

Instructions

  1. Preheat oven to 425 degrees and line a sheet pan with parchment paper or grease with non-stick spray.
  2. Cut radishes into 1/4-inch slices and add to a bowl.
  3. Drizzle with oil and honey then sprinkle with salt. Toss to combine.
  4. Lay radish slices out individually on the prepared baking sheet. Roast until lightly brown around the edges, 12-15 minutes.

BONUS RECIPE:

Radish Bruschetta

Here is a simple, easy recipe. No cooking needed to enjoy this early summer vegetable lunch sandwich.

  • 3-4 Radish, cut in slices
  • Cream cheese
  • Small French bread, cut in slices

Spread cream cheese on top of French bread slices. RADISH Top with radish slices. You can sprinkle with salt and pepper, if desired and sliced cucumbers.

Check out and try this quick and easy lunch from Kids-cooking-activities.com

Honey Roasted Radish “Coins”

This is our Market Leader, Vicki Moteelall’s favorite rhubarb recipe.  It’s sure to become one of your favorites, too.  Vicki says, “This is my favorite rhubarb recipe this Spring.  Quick, easy and so delicious!  Add some strawberries or raspberries for an extra special flavor.”

Rhubarb Dream Bars

Total Time: Prep 15 min. Bake 45 min. + cooling

Yield: 2 dozen

Dreaming of a different way to use rhubarb? Try these sweet bars with a tender shortbread-like crust topped with rhubarb, walnuts, and coconut for delicious results. Marion Tomlinson, Madison, Wisconsin —- Published online in Taste of Home

Ingredients

  • 1 ¼ cup all-purpose flour, divided
  • 1/3 cup confectioners’ sugar
  • ½ cup cold butter, cubed
  • 1 ¼ to 1 ½ cups sugar
  • 2 large eggs
  • 2 cups diced fresh or frozen rhubarb
  • ½ cup chopped walnuts
  • ½ cup sweetened shredded coconut

Directions

  • In a large bowl, combine 1 cup flour and the confectioners’ sugar. Cut in butter until crumbly. Pat into a lightly greased 13×9-in. baking dish. Bake at 350⁰ for 13-15 minutes or until edges are lightly browned.
  • In a large bowl, combine sugar and remaining flour. Add eggs. Stir in the rhubarb, walnuts, and coconut, pour over crust. Bake 30-35 minutes longer or until set. Cool on a wire rack. Cut into bars.

Rhubarb Dream Bars

Oven-Roasted Asparagus with Asiago Cheese, Bacon, and Garlic

Prep Time – 10 mins

Cook Time – 20 mins

Total Time – 30 mins

Oven-Roasted Asparagus with Bacon, Garlic, and Asiago cheese – perfect appetizer for all kinds of meat and fish.  Healthy, gluten-free, and low-carb recipe.  Asparagus will have a perfect texture: crispy and crunchy, without burning or overcooking.  This recipe is a fantastic alternative to grilling.

Servings: 4 servings

Ingredients

  • 1.5 lb asparagus
  • 2 tablespoons olive oil
  • salt and pepper
  • 4 garlic cloves, minced
  • 1 cup Asiago cheese, shredded
  • 4 slices bacon, cooked, drained of fat, chopped

Instructions

  1. Preheat oven to 425 F. Trim asparagus ends.
  2. Place asparagus in a 2.5-quart casserole dish, drizzle with 2 tablespoons of olive oil, season with salt and pepper, mix everything well. Mix in the minced garlic.
  3. Roast, uncovered, at 425 F for 10 minutes.
  4. Remove from the oven.
  5. Sprinkle half of shredded Asiago cheese all over asparagus, then add chopped cooked bacon, then top with the remaining half of shredded Asiago cheese. Roast for 10 more minutes, uncovered at 425 F. Asparagus should be crispy and crunchy.

Recipe from juliasalbum.com.

Oven-Roasted Asparagus with Asiago Cheese, Bacon, and Garlic

Roasted Pumpkin Seeds

  • 1 medium sized pumpkin
  •  Salt
  •  Olive Oil
  • Spices*

Cut the pumpkin in half if you want to make pumpkin puree, or if you want to make a jack-o-lantern cut around the stem end. Scoop out the seeds and pulp. Place the seeds and pulp into a colander and run under water to rinse and separate the seeds. Measure the pumpkin seeds. Place the seeds in a medium saucepan and add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds.  Add more salt depending on preferred taste.

Bring the salted water and pumpkin seeds to a boil.  Reduce heat and simmer for 10 minutes. Remove from heat and drain well.  Transfer to a paper-lined tray and pat dry.

Preheat the oven to 300 degrees F. Transfer seeds to a medium bowl, toss with olive oil, spread out in a single layer on a large baking sheet. Check and stir every 10 minutes or so while baking on the top oven rack until the seeds begin to brown. It will take up to an hour depending on the size of the seeds. (Small seeds may toast in around 10 minutes; large seeds may take up to 20 minutes.)

Watch carefully so the seeds do not get over done. When lightly browned, remove from the oven and let cool on a rack before eating. Either crack to remove the inner seed or eat whole.

*For spicy pumpkin seeds, mix ½ teaspoon each garlic, cumin, coriander, and cardamom with seeds before roasting. For sweet pumpkin seeds, mix 1 teaspoon each ground cinnamon, cloves, and ginger and 1 1/2 tablespoons dark brown sugar with seeds and oil before roasting.

Roasted Pumpkin Seeds

Oven Roasted Rutabaga

Ingredients:

  • One large Rutabaga
  • 3 Tablespoons Olive Oil
  • Salt
  • Pepper
  • Chili Pepper
  • Rosemary

Directions:

  1. Peel and cube (approximately one-inch cubes) one large rutabaga.
  2. Toss cubed rutabaga with olive oil in a large bowl. Add salt, pepper, chili pepper, and rosemary to taste.
  3. Place cubed and seasoned rutabaga on an aluminum foil covered baking sheet.
  4. Roast in a 400-degree oven for 45 minutes until golden and soft.

Oven Roasted Rutabaga

Golden Delicious Apple Cheese Salad

Ingredients:

  • 3 cups torn lettuce
  • 1 Golden Delicious apple, cored and chopped
  • 1 ounce (1/4 cup) shredded Cheddar Cheese
  • 2 tablespoons shelled sunflower seeds
  • ¼ cup apple jelly
  • 1 tablespoon red wine vinegar

Directions:

  1. In medium bowl, combine lettuce, apple, cheese, sunflower seeds. Toss gently.
  2. In small saucepan over medium heat, heat jelly and vinegar until melted, stirring frequently. Cool slightly. Pour over salad. Toss to coat. 

Yields 4 (1-cup) servings.

Golden Delicious Apple Cheese Salad

Baked Maple Butternut Squash

Ingredients:

  • 2 pounds butternut squash (about one medium)
  • ¼ cup maple syrup
  • ¼ cup packed brown sugar
  • 3 tablespoons butter
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • Dash salt
  • Dash nutmeg

Directions:

  1. Heat oven to 350 degrees.
  2. Spray a large baking pan with cooking spray.
  3. Peel the squash, scoop out seeds, and cut into ½ to 1-inch cubes.
  4. Put cubed squash into a large bowl.
  5. Heat maple syrup, brown sugar, butter, cinnamon, vanilla, salt, and nutmeg until hot and butter is melted.
  6. Drizzle this syrup over the squash cubes and stir gently to coat.
  7. Transfer to prepared baking dish.
  8. Cover with foil and bake for 30 minutes.
  9. Remove the foil, stir gently, and bake uncovered for about 15 minutes longer, or until squash is tender.
  10. Enjoy with your favorite meat.

This recipe is from www.thespruceeats.com

Baked Maple Butternut Squash

Watermelon Cooler Slushy

Ingredients:

  • ¼ of a large seedless watermelon (about 4 cups)
  • 2 cups carbonated or plain water
  • 2 tablespoons maple syrup to taste

Directions:

  1. Cut watermelon into cubes and transfer into a freezer bag
  2. Freeze until rock solid (up to 6 hours or overnight)
  3. Blend frozen watermelon, water, and maple syrup in a powerful blender
  4. Serve and enjoy!

Watermelon Cooler Slushy

Easy Carrots

Ingredients

  • 1 pound carrots, peeled and sliced into rounds
  • 2 tablespoons butter or olive oil
  • Salt

Directions

  1. Peel and trim the ends of the carrots.
  2. Slice into rounds of equal thickness, about 1/4-inch thick.
  3. Place a medium skillet over medium heat. Melt the butter (or warm the oil). Add the carrots and stir to coat.
  4. Cook, covered, for 8-10 minutes, or until soft when poked with a fork.
  5. Remove the cover and cook, stirring occasionally, for an additional 2 minutes to let any excess water evaporate.
  6. Sprinkle with salt and serve.

NOTE:  Make this recipe even more fun by using a pound of rainbow carrots. They come in colors purple, yellow, and sometimes red.

Easy Carrots

Fresh Tomato Salsa

PREPARATION:

Gather ingredients and bowl. For younger kids, you may wish to chop some ingredients ahead of time. Tomatoes are a great vegetable for small kids because they can be chopped easily with a plastic knife.

INGREDIENTS:

  • 3 cups of chopped tomatoes
  • 1 cup of onion, diced
  • 2 tablespoons of fresh lime juice
  • ½ teaspoon salt
  • ½ cup chopped green bell pepper
  • ¼ cup minced fresh cilantro
  • ½ teaspoon ground cumin
  • ½ teaspoon ground black pepper

DIRECTIONS:

Stir all ingredients in a bowl. Serve.

From: AllRecipes.com 2013

Fresh Tomato Salsa