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Purple Veggie Platter

12/27/2018

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We are excited to bring you this month's post from Katie Blauser, the creator of Eat Pretty Darling. Each month on our blog we feature a "Color of the Week" that corresponds with Veggie Buds Club's veggie of the month. December's theme is "Root Veggies Rule!", and we're having fun this month by celebrating PURPLE veggies in a yummy and kid-approved Purple Veggie Platter.
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This recipe was developed by Katie Blauser, 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.

Color of the Week - Purple

This week is all about PURPLE! The neat thing is, some of the veggies we found had purple outside, but no purple to be found inside. We stuck to root veggies and the color purple and found some new things to try. We’ve been playing the matching game from Veggie Buds Club so much this month that my oldest knew exactly what to look for and their names! He had fun seeing the drawings come to life in real vegetables at the store.
We gathered up Purple carrots, Turnips, Rutabaga, and Beets. I thought it would be a fun week to see how all of the varying vegetables taste different. We sampled each one on it’s own and talked about how they taste. We all agree beets taste like dirt! Turnips were kind of spicy, Carrots were sweet, and Rutabaga was like french fries. I served them with plain yogurt but my oldest also wanted to see what they tasted like with different dips so we later added ketchup and peanut butter.
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Purple Veggie Platter

Ingredients
You can use any root veggies!
  • Purple Carrots
  • Turnips
  • Rutabaga
  • Beets
  • Avocado Oil to coat
  • Salt & Pepper to taste
Instructions
  1. Preheat the oven to 425F. Peel and chop the vegetables to try and make them all similar sizes so they cook the same time.
  2. Drizzle oil on veggies and toss to coat in a large bowl. Sprinkle salt and pepper to taste. Line a baking sheet with parchment paper and lay the veggies out flat on the tray. Bake for 30-40 minutes or until soft.
  3. Serve as a sampler tray with the any dip/s of choice! 

Purple Foods

There are more out there, but here’s a list to get started! ​
  • Rutabaga
  • Beets
  • Purple Carrots
  • Turnip
  • Purple Potatoes
  • Eggplant
  • Red Cabbage
  • Figs
  • Purple Cauliflower
  • Ube
  • Plums
  • Purple Asparagus
  • Blackberries

Want your kids to eat more veggies?

​Check out our shop for interactive and fun products that teach kids that veggies are fun and tasty! In our shop you can find kid-safe knives, interactive placements, veggie-themed activity boxes, and more!
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Butternut Squash Hummus

12/19/2018

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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 favorite in our house year-round with its savory taste and smooth texture. And this time of year it is a nice compliment to a tray of festive colored veggies. So whether you need a nutritious after school snack for your kids or a colorful dish for the neighborhood potluck, we have you covered! 
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This recipe was developed by Noelle Martin, a Registered Dietitian and mom of three young boys. She has a passion for education, inspiring, and empowering moms to make healthy choices for themselves and their families. Noelle loves involving her children in food planning and preparation for their home and sees the kitchen as a perfect area for teaching both academic and life skills. Follow @MotherhoodandMeals on Instagram for Noelle's nutrition tips, recipes, product reviews, and motherhood moments.


Butternut Squash (or Sweet Potato) Hummus

Ingredients
  • 1 butternut squash*
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoon tahini (or SunButter)
  • 2 tablespoons olive oil
  • 1 clove of garlic, minced 
  • 1/2 tablespoon honey mustard
  • 2 tablespoons 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 favorite 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.

Want your kids to eat more veggies?

Check out our shop for interactive and fun products that teach kids that veggies are fun and tasty! In our shop you can find kid-safe knives, interactive placements, veggie-themed activity boxes, and more!
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Root Veggie Latkes

12/4/2018

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Turn a bowl full of winter root veggies into crispy fritters to enjoy any time of day. Have your little chef help peel and grate the veggies, either by hand, with a box grater, or using a food processor. Crack the eggs together, then mix in a couple more ingredients and you are ready to cook. Top the veggie pancakes with a little Greek yogurt, sour cream, or even applesauce. If you have a French fry fan or potato lover, these are sure to be a hit!
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​This recipe was developed by Heather Staller, a mom of two boys, ages 6 and 3, 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.

Root Veggie Latkes

Ingredients
  • 2 cups peeled, shredded potato (about 1 large Russet potato or 2 smaller Yukon Gold potatoes)
  • 1 cup shredded turnip
  • 1 cup shredded carrot, parsnip, and any other root vegetable or combination of root vegetables
  • 2 eggs*
  • 1/4 cup flour (any kind)
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Neutral oil, for cooking
Instructions
  1. Place shredded potato in a kitchen towel and squeeze out any excess moisture. Add the potato and other shredded vegetables to a large bowl.
  2. Have your child help you crack the eggs into a separate small bowl then beat eggs with a fork to scramble. Add eggs and remaining ingredients (except the oil) to the shredded vegetables and stir well to combine.
  3. Using your hands, make small patties of the vegetable mixture, squeezing together to remove any excess liquid as you form each one. Lay patties out onto a parchment lined pan or plate. 
  4. Heat a cast iron or other skillet over medium heat. Add one tablespoon of oil to coat the bottom of the pan. Cook vegetable cakes until golden brown, 4 to 5 minutes per side, adding more oil to the pan as needed after each batch. Sprinkle the tops with a little salt and eat warm. Store any leftover veggie latkes in the fridge and reheat in the oven or toaster oven for best results.
* For egg-free latkes, substitute eggs for 2 tablespoons of ground flax mixed with 4 tablespoons of water. Latkes will be a little bit softer but still hold together.
Want some great products that teach kids to learn to love veggies?
Check out our shop for kid-safe knives, interactive placements, and veggie-themed activity boxes!
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