How it should be...Let's get cooking!

This is a little more my true style of having my sprouts enjoy (or at least try) various veggies. . .

If you saw my Market update from this week you know that I enjoyed a demo from the fairly new Evanston restaurant FOUND, thanks to the Friends of Evanston Farmers Markets. Well, they shared the recipe used and I just knew this was a PERFECT summer dish! Plus, with little cooking involved I know the sprouts could help out with prep. And we all know if a child helps cook or grow a food/dish = more likely to enjoy or at least try it!

I'm proud to say that our Squash Blossom Quesadillas and Succotash turned out wonderfully! I am not sure if I can legally post the recipe here, but if any wonderful folks from Friends or FOUND give me the okay I will! The youngest sprout LOVED it all (he's easy to please) and the older enjoyed most of it...but, key to me...she tried it all!

Create fun names for veggies and go with it (i.e. we used gorgeous pan patty squash from Lake Breeze Organic Farm (also provider of the squash blossoms in this recipe) and it was "space ship squash" while whole and when sliced on the mandolin, it became "flower squash".

So, seek out summery recipes that are colorful, delicious and nutritious...and EASY! Get your sprouts in the kitchen and eco-live and laugh together; you won't be disappointed with the results!

 FOUND chef, making the real deal :-) 
 snapping green beans and yellow wax beans
 she decided to get her chef on and dress the part; prepping 'dilla's for cooking
 End results: YUM! We used a combo of flour and corn tortillas
End result: No cooking needed! Crunchy, sweet, fresh succotash...I think I could eat this everyday! 


Little White Lie Recipe

I am not a proponent of hiding veggies from kids or lying about food....however my oldest sprout loves cucumbers and (before this recipe) claimed she didn't like zucchini. So, since the two resemble each other...I fibbed and claimed dinner was cucumber. However, after she very quickly enjoyed her dinner, I did come clean that it was in fact, zucchini. And *whew* she was okay with it and dropped the claim to dislike zucchini .

So, what was the recipe?

Almost-Raw Zucchini "Manicotti", A.K.A Little White Lie  

1 large zucchini, sliced lengthwise
Olive oil
Salt and pepper
     - toss together and set to the side

1 cup organic ricotta
1/8 cup organic Parmesan, grated
1/8 cup basil, chopped (thanks to my oldest sprouts window garden)
Dash of salt & pepper
     - mix it all together, set aside

1 can fire-roasted organic diced tomato, puréed
(You can also sub a good marinara here too!)

Lay out zucchini slices, add ricotta and tomato sauce ( about 2 Tbps ricotta, 1 Tbps sauce) and roll up.

Take a baking pan, line with parchment, put a little sauce on the paper, add each zucchini manicotti.

Top each with a little more Parmesan and mozzarella, place in oven just long enough to melt the cheese.

Serve it up and smile big at your family enjoying tons of veggie goodness!