It officially feels like winter here in Minnesota and this chilly weather has me craving seasonal comfort food. We always like to pack extra veggies into meals here at Veggie Buds Club so I hope you enjoy this tasty spin on quiche! I chose to fill my quiche with wild rice, fresh spinach, bacon, and goat cheese but quiche is such a versatile meal, feel free to omit or add a wide variety of veggies, meat, and cheese.
I made the quiche start to finish with my 4 year old son and he tried the ingredients as we went along (grated sweet potato! spinach! bacon! wild rice! even goat cheese, not a fan but he tried it!).
If you'd like to follow along as me and my kiddos make veggies fun and tasty through recipes, crafts, and growing projects please join our Facebook Group- our community is fantastic!

INGREDIENTS

• 2 medium sweet potatoes
• 1 teaspoon olive oil
• ½ cup cooked wild rice
• ½ cup cooked bacon crumbles
• 2 cups fresh spinach
• ½ cup goat cheese crumbles
• 10 eggs
• Salt and pepper, to season

INSTRUCTIONS

1. Preheat oven to 400 degrees Fahrenheit. Grease a 9-inch pie pan using cooking spray or butter.
2. Peel sweet potatoes and then shred them using the wide option on a box grater. You want to yield approximately 4 cups of grated sweet potato.
3. Place grated sweet potatoes between paper towels and wring out excess moisture over the sink.
4. In a medium bowl, mix the grated sweet potato, olive oil, salt, and pepper.
5. Press the grated sweet potato mixture into the pie pan to create the crust.
6. Bake the sweet potato crust in the oven for about 30 minutes, until lightly browned and crisp. Check on the crust half-way to ensure that the edges are not burning, if they are place aluminum foil on top for the rest of the bake time.
7. Meanwhile, make your filling. Whisk the eggs in a large bowl and add the cooked wild rice, cooked bacon, fresh spinach, goat cheese, and a pinch of salt.
8. Remove the crust from the oven and allow to cool for about 10 minutes.
9. Add the filling to the crust and place back in the oven. Bake for about 25-30 minutes, until the egg is cooked through.

Root vegetables are such a powerhouse of energy, vitamins, and minerals and super versatile for use. I especially love how butternut squash and sweet potatoes can be added to so many dishes to increase nutrient density. From soup to macaroni and cheese to dips, these gorgeous orange veggies fit into them all! The hummus recipe below is a favourite in our house year-round with its savoury taste and smooth texture. And this time of year it is a nice compliment to a tray of festive coloured veggies. So whether you need a nutritious after school snack for your kids or a colourful dish for the neighbourhood potluck, we have you covered! 

Ingredients

• 1 butternut squash*
  
• 1 can chickpeas, drained and rinsed
  
• 2 Tbsp. tahini (or SunButter)
  
• 2 Tbsp. olive oil
  
• 1 clove of garlic, minced 
  
• 1/2 Tbsp. honey mustard
  
• 2 Tbsp. lemon juice 

Instructions

1. Cut open and roast butternut squash at 375F for 30-40 minutes (or until it is soft throughout). 
   
2. Scoop the contents into a food processor and add chickpeas, olive oil, garlic, lemon, and honey mustard.
   
3. Blend on low for 3-5 minutes (until all is mixed well). 
   
4. Serve with your favourite vegetables, crackers, or on a wrap, sandwich, or pita.

*This recipe also works well with 1 large or 2 small sweet potatoes in place of the butternut squash.

Brown might not be the first color that comes to mind when you think of pretty food, but there are so many great brown options out there. Some are just brown on the outside, like sweet potatoes! We were all around the store for this week’s color. From produce, to eggs, to nuts, and spices. So many of our family’s favorite foods are brown! This week we got sweet potatoes, brown eggs, Bosc pears, pecans, and cinnamon. Sweet potatoes are so versatile because they are delicious both sweet and savory. That’s what makes them the perfect toast substitute! I can’t decide which way I like them best so I like to make one a little salty and one a sweet treat. It’s a great way to get in some extra veggies in those bellies. Picking out the toppings is half the fun so make sure to let the kids help!

Makes 15-18 medium sized pancakes
Ingredients

• 1 medium (orange or purple) sweet potato
• 1 egg (or flax egg)
• 1 cup milk (any kind)
• 1 tablespoon oil
• 1 tablespoon maple syrup
• 2 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger (optional)
• 1 cup flour (whole wheat or gluten-free blend)

Instructions

1. Have your child help you peel the sweet potato. You can do this by standing behind your child and holding the peeler together, making sure little fingers are out of the way. Cut the potato in a medium sized dice. If your child wants to help cut the potato, give them a larger diced piece and have him cut the piece smaller. 
2. Add 2 heaping cups of diced potato into a small pot and cover with water. Simmer until potato is fork tender and easily mashed. Drain and set aside to cool until cold enough to handle. (This can be done in advance and stored in the fridge for up to 3 days.)
3. Add cooked potato to a large bowl. Using a potato masher or fork, take turns mashing the potato as well as you can. Have your child help crack the egg into a separate small bowl, in case you need to remove any shell. Add egg, milk, oil, and maple syrup to the bowl and carefully mix with a whisk until all the ingredients are fully incorporated.
4. Add baking powder, salt, cinnamon, and ginger (if using), then mix to incorporate. Finally, add the flour. Stir until the flour is just mixed in. It is alright if some lumps remain.
5. Heat a skillet or griddle over medium heat. Lightly grease the pan with oil or butter. Use a tablespoon or small cookie scoop to make as many pancakes that will fit in your pan. Cook until bubbles start to form around the edges of the pancake, 2 to 3 minutes, then flip and cook another 2 to 3 minutes on the other side. Serve pancakes with maple syrup or applesauce for dipping.

Refrigerate pancakes for up to 5 days or freeze and reheat in the toaster for a quick weekday breakfast.