Eat Fresh from the Garden

Introduction

Here are some fun and easy snacks that you can make with your children to teach them the benefits of fresh and healthy foods, and about the different parts of plants that we eat including seeds, roots, stems, leaves and fruit. These recipes are very nutritional, and your kids will take pride in preparing their own healthy and delicious food. Remember to wash your produce and supervise any cutting.



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SerenDiptiy-a tasty and colorful plant-part dip.

What Your Need:

• 4 cups of cherry tomatoes
• 1 small red onion
• 2 cups of cooked black beans
• 2 cups of cooked yellow sweet corn
• 2 cups orange or green bell pepper
• 18 sprigs of fresh cilantro
• 1 lemon

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What to Do:

1. Chop the tomatoes, bell peppers and onion into small pieces and tear the cilantro
into small pieces.

2. Stir ingredients together in a large bowl.

3. Squeeze the lemon over the top.

4. Serve with blue corn chips and enjoy!

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Underground Salad-a salad of plant parts that grow underground.

What You Need:

• 2 cups of carrots
• 1 cup of beets
• 1/4 cup radish, soaked in chilled water for one hour
• 2 cloves of garlic
• 3 tablespoons of vinegar

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What To Do:

1. Slice the carrots, beets and radish into thin circles. Mince the garlic.

2. Add all the ingredients in a large bowl, stir in the vinegar and serve.

3. Edible Stem Pasta

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Five Stem Wonder-A unique edible-stem pasta dish

What You Need:

• 8 cups asparagus
• 2 cups fennel
• 2 cups leeks
• ½ cup chives
• 2 tablespoons parsley
• 2 tablespoons thyme
• 4 tablespoons olive oil
• 1 pinch of pepper
• 4 cups of cooked whole-wheat penne pasta

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What To Do:

1. Chop the asparagus, fennel, leeks, and chives into 1” pieces.

2. Tear the parsley and thyme into small pieces and chop the garlic into small pieces

3. Sauté the garlic in the olive oil for a few minutes.

4. Stir in the leeks, asparagus, fennel and chives.

5. Cook on medium heat for five to ten minutes stirring constantly.

6. Add the parsley, thyme and cooked pasta.

Bon appétit!