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Easy Tomato Salsa with Baked Tortilla Chips

7/13/2020

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This salsa is made in a food processor, so you don’t have to worry about chopping tomatoes all day. Add a few other ingredients and you’ve got a delicious snack to eat with chips, on tacos, or with a variety of food! Homemade chips are really fun for kids to make at home (recipe below), but you can serve this salsa with store-bought chips as well.

*Please be aware that tortilla chips can be a choking hazard or are hard to chew for toddlers and kids under 4*

​This recipe was created by Happy Kids Kitchen for Veggie Buds Club.

"Learn to Love Veggies" Tip

This salsa tastes fresh and tomato-y, not spicy at all, therefore it is very kid-friendly!
Get your kids in the kitchen: they can help cut the tomatoes into rough chunks, add the ingredients to the food processor, and pulse until everything is roughly chopped.
Fresh Tomato Salsa with Baked Tortilla Chips

Fresh Tomato Salsa with Baked Tortilla Chips

Author: Happy Kids Kitchen
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
This salsa is made in a food processor, so you don’t have to worry about chopping tomatoes all day. Add a few other ingredients and you’ve got a delicious snack to eat with chips, on tacos, or with a variety of food! Homemade chips are really fun for kids to make at home, but you can serve this salsa with store-bought chips as well.

Ingredients

Salsa
  • 4 large tomatoes
  • 2 scallions or 1/4 of a small onion, trimmed and sliced
  • 1/4 cup fresh cilantro or parsley
  • Juice from 1/2 a lime
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon chili powder (optional)
  • 1/4 teaspoon ground cumin (optional)
Tortilla Chips
  • 6 small corn or flour tortillas
  • Oil
  • Salt

Instructions

  1. Cut tomatoes into 8 wedges. Scoop seeds into a bowl and gently squeeze out any excess liquid from the tomatoes. If you skip this step, your salsa will be very watery. Cut tomato wedges into chunks and add to a food processor.
  2. Add remaining salsa ingredients and pulse until roughly chopped. Stop a couple times to check the salsa and scrape down the sides. You don’t want to over blend and get tomato soup.
  3. For Chips: Preheat oven to 375 degrees F. Line a sheet pan with parchment paper. Brush both sides of each tortilla with oil. Sprinkle one side with a pinch of salt. Cut tortillas into 8 wedges (I like to use a pizza wheel) then lay them out individually on the pan. They can be touching but try not to overlap tortilla pieces. Bake until golden brown, 10 to 12 minutes. Check on chips often because they can burn easily. Allow to cool then serve with salsa.
Did you make this recipe?
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Check out our shop for products that teach kids to learn to love veggies! This includes veggie activity boxes, kid-safe knives, interactive placemats, and more.
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Herby Oven Fries with Fresh Herb Yogurt Dip

4/10/2020

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These oven fries with fresh or dried herbs are sure to become a new favorite side dish for your family. The Fresh Herb Yogurt Dip makes them a special treat and really amps up the herby-ness of this dish, teach your kids to learn to love culinary herbs!

This recipe was developed by Happy Kids Kitchen for Veggie Buds Club.

"Learn to Love Veggies" Tip

We really wanted to focus on culinary herbs for this recipe so be sure to have your children smell each herb, fresh and dried, while preparing this dish! You can ask them questions along the way, such as:
  • Which herb smells the sweetest?
  • Which herb has the strongest smell?
  • What's your favorite smell?
Herby Oven Fries with Fresh Herb Yogurt Dip

Herby Oven Fries with Fresh Herb Yogurt Dip

Yield: 4-6
Author: Happy Kids Kitchen
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
These oven fries with fresh or dried herbs are sure to become a new favorite side dish for your family. The Fresh Herb Yogurt Dip makes them a special treat and really amps up the herby-ness of this dish!

Ingredients

Fries
  • 2 medium-sized Russet potatoes
  • 1 tablespoon avocado or vegetable oil
  • 1/2 teaspoon kosher or coarse sea salt
  • 1/4 teaspoon dried herbs such as Italian herb mix
  • 2 teaspoons chopped fresh herbs such as thyme and/or rosemary
Dip
  • 1 cup thick plain Greek yogurt
  • 1/2 to 1 cup fresh herbs such as parsley, cilantro, and chives
  • Pinch of salt

Instructions

  1. Preheat oven to 425 degrees F.
  2. Wash and dry potatoes very well. Cut potatoes on a diagonal into 1/4-inch slices. Cut slices into 1/4-inch sticks. Kids can help with a child-safe knife once potatoes are in slices. Place cut fries into a large bowl.
  3. Add oil, salt, and whatever dried and/or fresh herbs you are using. Toss well to mix.
  4. Lay fries out on a baking sheet. Place them at least 1/4-inch apart. If you don’t have enough room on one pan, place remaining fries on another pan.
  5. Roast fries for 10 minutes then flip each over and roast for an additional 5 to 10 minutes until all sides are golden brown. Serve warm.
  6. For the dip, add yogurt, fresh herbs, and salt to a blender or food processor. Blend until smooth. Serve with fries.
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Chive and Cheddar Drop Biscuits

4/3/2020

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Kids love biscuits so these Chive and Cheddar Drop Biscuits are sure to be a family hit!

"Learn to Love Veggies" Tip

Drop biscuits are so simple to make and a great recipe for your child to help you with. Have your child use safety scissors to snip the chives (adult assistance may be required) and let them get messy during step #3 when they mix the batter with their hands! Finally, they can top each biscuit with the shredded cheese.
Chive and Cheddar Drop Biscuits

Chive and Cheddar Drop Biscuits

Author: Veggie Buds Club
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
Kids love biscuits so these Chive and Cheddar Drop Biscuits are sure to be a family hit!

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon fine salt
  • 1-2 tablespoons chopped fresh chives
  • 1 stick cold unsalted butter, cut into small cubes
  • 3/4 cup whole milk or milk of choice
  • 1/4 cup shredded cheddar cheese

Instructions

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or grease the baking sheet.
  2. In a large bowl, whisk together the flour, baking powder, salt, and chopped chives.
  3. Add the cold butter to the dry ingredients and use your fingers to rub the butter into the flour until it resembles a coarse meal.
  4. Add the milk and stir with a fork until the mixture just comes together into a fairly sticky dough.
  5. Use a 1/4 cup measuring cup to drop balls of dough onto the prepared baking sheet.
  6. Sprinkle some shredded cheddar cheese on the top of each biscuit.
  7. Bake biscuits until golden brown, about 18-20 minutes.
Did you make this recipe?
Tag @veggiebudsclub on instagram and hashtag it #veggiebudsclub
Check out our shop for products that teach kids to learn to love veggies! This includes veggie activity boxes, kid-safe knives, interactive placemats, and more.
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Spinach & Zucchini "Nice" Cream

7/18/2019

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​Nice cream is all the rage in our house! My kids love it and I love that it’s just fruit. But did you know you can also throw in some veggies?! Frozen zucchini adds a creamy texture with no real taste and spinach makes it a pretty green color. Add some mint extract and mini chocolate chips and it tastes just like Mint Chocolate Chip Ice Cream...  seriously! Give it a try and lettuce know what you think!

This recipe was developed by Eat Pretty Darling for Veggie Buds Club.

"Learn to Love Veggies" Tip

Be sure to have your children help you make this recipe or let them know that there are tasty green veggies in it! We are not a big fan of "hiding veggies", if you let your kids know that veggies are in this sweet treat then they have been given the opportunity to build a positive interaction with veggies.
Spinach & Zucchini "Nice" Cream

Spinach & Zucchini "Nice" Cream

Author: Eat Pretty Darling
This "Nice" Cream tastes just like Mini Chocolate Chip Ice Cream! Frozen zucchini adds a creamy texture with no real taste and spinach makes it a pretty green color. Add some mint extract and mini chocolate chips and it tastes just like Mint Chocolate Chip Ice Cream... seriously!

Ingredients

  • 1 small zucchini, chopped into medium sized cubes
  • 2 ripe bananas, peeled and cut into rounds
  • Handful of fresh spinach
  • 6 mint leaves (optional)
  • 1/8 teaspoon mint extract
  • Dark chocolate chips

Instructions

  1. Take zucchini and bananas and put them into a freezer bag and place in the freezer. Let them freeze until firm.
  2. Place frozen zucchini, bananas, spinach, extract and mint into a food processor. Pulse until it becomes creamy. It will take a while so keep going! Use a spoon to scrape down the sides as needed.
  3. Once ingredients are nice and creamy, mix in chocolate chips by hand. Serve immediately and sprinkle with extra chocolate.
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Tag @veggiebudsclub on instagram and hashtag it #veggiebudsclub
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Check out our shop for products that teach kids to learn to love veggies! This includes veggie activity boxes, kid-safe knives, interactive placemats, and more.
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Orzo Stuffed Roasted Red Peppers

6/12/2019

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These stuffed roasted red peppers are absolutely divine! They are bursting with flavor and yet totally kid-friendly.

"Learn to Love Veggies" Tip

If you think your child will find this dish to be too flavorful, you can simply adjust their servings: examples include omitting the garlic and oregano in the roasting process and omitting the Kalamata olives. Simple roasted red peppers stuffed with orzo pasta and topped with fresh basil is a totally tasty kid meal (and you can still add all of those extra flavors and toppings to the adult servings, yum!).
Orzo Stuffed Roasted Red Peppers

Orzo Stuffed Roasted Red Peppers

Yield: 4
Author: Veggie Buds Club
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
These stuffed roasted red peppers are absolutely divine! They are bursting with flavor and yet totally kid-friendly. See notes below on how to meal prep to make this a quick weeknight meal!

Ingredients

Roasted red peppers and cherry tomatoes
  • 2 red bell peppers, halved
  • 2 cloves of garlic, minced
  • 1 tablespoon olive oil
  • 4 sprigs fresh oregano
  • 1 cup cherry tomatoes
  • Salt and pepper
Orzo pasta
  • 3/4 cup dry orzo
  • 2 tablespoons balsamic vinegar
  • 1/2 cup pitted Kalamata olives, chopped
  • 2 tablespoons pine nuts
  • 2 tablespoons fresh basil, chopped
  • 1/2 cup crumbled feta cheese
  • 1/2 lemon

Instructions

  1. Preheat oven to 400 degrees F.
  2. In a glass baking dish, place the halved peppers on one side and cherry tomatoes on the other side. Drizzle olive oil on top and rub over the peppers and tomatoes. Sprinkle the minced garlic into each pepper and place one sprig of oregano into each pepper. Sprinkle a pinch of salt and pepper over peppers and tomatoes. Place baking dish in oven and roast for about 25 minutes.
  3. Meanwhile, bring a pot of water to a boil and add the orzo pasta. Boil for about 10 minutes until the pasta is al dente. While the pasta is cooking, toast the pine nuts in a dry pan over medium heat for 1-2 minutes until toasted (watch closely as they go from toasted to burnt very quickly!).
  4. Drain the orzo and mix in the balsamic vinegar and Kalamata olives.
  5. Take the peppers out of the oven and stuff with the orzo mixture. Top with toasted pine nuts, chopped fresh basil, feta cheese, and fresh squeezed lemon juice.

Notes:

To Prep Ahead for a Quick Weeknight Meal


  1. Toast pine nuts, place in Tupperware in fridge.
  2. Cook orzo and mix in balsamic vinegar, place in Tupperware in fridge.
  3. When it's time to make dinner, roast the peppers and tomatoes according to above instructions. Microwave orzo, mix in Kalamata olives, stuff peppers, and top with toasted pine nuts, chopped fresh basil, feta cheese, and lemon juice.



Did you make this recipe?
Tag @veggiebudsclub on instagram and hashtag it #veggiebudsclub
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Check out our shop for products that teach kids to learn to love veggies! This includes veggie activity boxes, kid-safe knives, interactive placemats, and more.
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Pea Falafel

3/13/2019

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These falafel patties are packed with peas! Your little chefs will love adding all of the ingredients to the food processor, pushing the button, and helping to make the patties with their hands. Not only are these fun to make, but you can enjoy them in so many different ways. Eat them like "nuggets" with Greek yogurt for dipping, in pita bread, or on top of lettuce leaves with any toppings you'd like. You can even make the patties a little bigger and eat them on a bun as a burger or cook the falafel mixture in a waffle iron to make Pea Falafel Waffles. Any way you cook them, falafel is the perfect way to enjoy peas!

​This recipe was developed by Happy Kids Kitchen for Veggie Buds Club.
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Check out our shop for products that teach kids to learn to love veggies! This includes veggie activity boxes, kid-safe knives, interactive placemats, and more.
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