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Lemon-Butter Zoodle Pasta with Roasted Asparagus

4/25/2019

Have you tried zoodles yet?! They are noodles made from zucchini and are available at many grocery stores now. You can also make your own with a spiralizer, this is definitely a fun way to get your kids involved in the kitchen! We love mixing zoodles with traditional noodles to create a familiar yet more healthful plate of pasta.
Be sure to check out Veggie Buds Club for more ways to make veggies (such as zucchini!) fun and approachable for kids.

Spaghetti & Zoodles in Lemon-Butter Sauce with Roasted Asparagus

Ingredients

8 ounces spaghetti or linguine (half standard box)
1 large zucchini, spiralized
1 bunch asparagus
4 Tbsp olive oil
4 Tbsp unsalted butter
1 shallot, sliced thin
2-4 Tbsp fresh basil, chopped
2-4 Tbsp fresh parsley, chopped
2 cloves garlic, minced
1 large lemon, juiced (reserve rind to zest)
Freshly grated Parmesan cheese
Salt and pepper

Instructions

Boil water and cook spaghetti, drain and set aside.
Meanwhile, preheat oven to 425 F.
Remove tough ends from asparagus, place on baking sheet, drizzle with 2 Tbsp of olive oil, salt and pepper. Cook for 15-20 minutes.
When asparagus goes into the oven, heat a large pan over medium heat. Add butter and 2 Tbsp olive oil, when heated add herbs, shallots, and garlic and saute for 2-3 minutes.
Turn heat down to medium-low and add lemon juice and spiralized zucchini. Cook for about 5 minutes then add cooked spaghetti to combine.
Serve spaghetti and zoodles with salt, pepper, freshly grated Parmesan cheese, and lemon zest. Serve roasted asparagus on the side or slice and incorporate into pasta.

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Onion Flower

4/18/2019

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We are excited to bring you this month's adorable post from Katie Blauser, the creator of Eat Pretty Darling!
You can join in on lots of onion fun with our "Onions are Fun & Compost is Cool!" Veggie Buds Club box. Your child(ren) are guaranteed to love (...or at least try!)onions after this fun box, learn more and purchase here.

Katie Blauser is the mama of two boys, wife of a picky eater, and food lover at Eat Pretty Darling. She believes in making food fun, healthy, & pretty! Katie’s not only outnumbered by boys in her little family, but also by picky eaters. She loves trying to find new ways to get both kids and adults to eat healthy while making food pretty yummy, pretty healthy, and pretty fun! Find Katie on Instagram (@eatprettydarling), where she shares colorful and cute food ideas for both picky and adventurous eaters.

Onions are one food that I often forget about! No one else in my family of picky eaters like them so I often sub for onion powder. But real onions give such a better flavor and I’m so excited to share this onion food art with you!
Transforming an onion into a flower and adding a favorite dip make it a little more approachable for the picky eaters. Simply slicing and baking turns this veggie into a beautiful bloom! My kids loved seeing it transform in the oven.

Onion Flower

Ingredients

1 medium onion
1 tsp olive oil
½ tsp salt
Ketchup for dipping (or your favorite dip!)

Instructions

Preheat oven to 375 F. Take onion and carefully slice off a tiny bit of the bottom root end just so it will lay flat. Cutting to much will cause your flower to fall apart! Cut the onion in half stopping about ½ inch from the bottom. Turn and cut in half again, and again making sure not to cut all the way through. Making 8 sections of onion.
Place the onion on a lined baking sheet and brush olive oil all over the onion letting it drip down into the slices. Sprinkle with salt and bake for 20-25 minutes or until the onion has fully bloomed! Serve with your favorite dipping sauce.

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Crunchy Baked Onion Rings

4/10/2019

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April's featured veggie is ONIONS at Veggie Buds Club! We hope you enjoy this delicious onion recipe from this month's Veggie Buds Club subscription box.

This recipe was developed by Heather Staller, a mom of two boys, ages 6 and 4, 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.

Crunchy Baked Onion Rings

Kids will love to help measure the ingredients, crack the eggs, and set up the breading assembly line. Little fingers might get pretty messy while making this recipe, but the end result is well worth it. Experiment with the kind of breadcrumbs you use or try grinding pretzels or crackers in the food processor to make a crunchy coating for the onion rings. Serve up the baked, crispy rings with ketchup, ranch dressing, or your family’s favorite sauce to enjoy as a snack or side dish.

Ingredients

1 large onion
½ cup flour (any kind)
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon kosher salt, plus more for seasoning
3 large eggs*
2 cups panko breadcrumbs, regular breadcrumbs, or ground pretzels

Instructions

Preheat oven to 400 degrees and line two baking sheets with parchment paper or aluminum foil and grease with oil or non-stick spray.
Cut the ends off the onion then peel outer papery skin off. Carefully cut across into ¼-inch rings. Separate out rings and set aside inner-most rings and any broken pieces aside for another use.
In a large bowl, mix flour, garlic powder, paprika, and salt.
Crack eggs into a second bowl and whisk together. Add breadcrumbs to a third bowl.
Working with a few rings at a time, dredge in flour mixture, dip into eggs, then dredge in breadcrumbs, pressing to coat.
Spread onion rings in an even layer on the prepared baking sheets. Place into oven and bake until golden brown and crispy, about 20-25 minutes.
Sprinkle with salt then serve with your favorite dipping sauce.

*For egg-free version, use 3 tablespoons of ground flax mixed with ¾ cup water or ¾ cup full-fat coconut milk.

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Lemon-Butter Zoodle Pasta with Roasted Asparagus

Spaghetti & Zoodles in Lemon-Butter Sauce with Roasted Asparagus

Onion Flower

Onion Flower

Crunchy Baked Onion Rings

Crunchy Baked Onion Rings

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