Ingredients: 2 cups fresh or frozen strawberries 1 cup fresh or frozen raspberries 1 apple, cored and cut into quarters 1/4 cup diced beets 1 cup coconut water or 100% apple juice (unsweetened) 1 cup ice, if needed a little agave nectar, to sweeten (optional)...
This delicious recipe was found on the Allrecipes.com web-site. It was shared by a fellow cook who calls herself monkeydoo3. Prep time: 30 minutes Cooking time: 1 hour Servings: 8 Ingredients: 6 large beets, trimmed 1/4 cup extra virgin olive oil salt and ground...
Cliff Pelloni, who blogs and offers You Tube videos on his site, "Kitchen Dads", is the creator of this tasty salad. Cliff's heart is in teaching kids basic cooking skills, and he encourages people to enjoy the prep and cooking process together. And of course, the...
Another colorful smoothie recipe to help introduce our kids to beets, this one was found on the website titled "theforkedspoon.com", created by Jessica Randhawa. Prep time: 5 minutes Servings: 2 Ingredients: 1 1/2 cups Milk of choice (cow/almond/soy/hemp/goat/etc) 1...
Kristin Marr shares this refreshing smoothie recipe and a varied selection of kid-friendly recipes on her site, "Live Simply". It's worth taking the time to check it out--I think you'll enjoy it! Prep time: 5 minutes Servings: 2 Ingredients: 1 cup Water or Milk of...
This colorful salad is the creation of Jennifer Segal, who blogs on her site, "Once Upon a Chef". Jenn is a professional chef who now cooks at home for her family, shares her delicious recipes on her website and writes cookbooks. She mentions that her favorite greens...
This recipe was created by Emma Frisch, chef, cooking instructor, author and cofounder of Firelight Camps. It's a great way to use a variety of root vegetables and a delicious accompaniment to roast beef or a pork roast. Use whatever combination of root vegetables you...
Shared by one of our CSA members, Annie Sperides, this colorful and delicious recipe is excellent paired with your favorite crackers, chips or fresh veggies. Ingredients: 1 small roasted Beet 1 15-oz. can cooked Chickpeas (mostly drained // 1 can yields ~1 3/4 cup) 1...
A delicious main dish salad for a luncheon or light supper, this recipe is from the book "From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce--Third Edition", published by the Madison Area Community Supported Agriculture Coalition, Jones Books,...
Found on the Better Homes and Gardens website, this recipe offers a lot of versatility. If you don't have Feta cheese on hand, goat cheese or shredded sharp Cheddar cheese can be substituted. And if walnuts are not your favorite, consider almonds, pecans or hazelnuts...
