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.

​If you'd like more kid-friendly recipes and hours of crafts, games, activity pages, and more designed to make culinary herbs tasty and fun for your children be sure to check out Veggie Buds Club's "Herbs are Awesome!" box and eBook here.

Enjoy this crunchy and sweet Waldorf Salad that's on the lighter side because of the creamy yogurt dressing! This recipe is a great introduction to celery and salad to children if they're apprehensive about both. Be sure to have them assist you with chopping the celery and apples using a kid-safe knife or butter knife and have them mix up the sweet dressing!

November is Beet Month at Veggie Buds Club and we are excited to bring you this yummy kid-approved recipe from Katie at Eat Pretty Darling! You can find more recipes and tons of fun beet activities in our Beet eBook, check it out here.

​Applesauce is a family favorite in our house! Making it homemade makes it even better. I will admit, beets aren’t something I enjoy but this is one of the ways I eat them. The sweetness of the apples helps balance out the earthiness of the beet. And the beet turns it such a beautiful color!
​
Ingredients

• 4 large apples, cored and cut into chunks (peeled optional)
• 1 small beet
• 1 teaspoon ground cinnamon
• 1/2 cup water

Instructions

1. Place a pot on the stove top over high heat and add the apples, beet, cinnamon and water. Bring to a boil and then simmer on low, covered, for 30 minutes or until the apples are tender.
2. Put all ingredients into a blender and pulse until desired consistency (be careful blending the hot liquid!). Place in a sealed container and chill in the fridge. Eat within 3 days.

September is Bean Month at Veggie Buds Club and we are excited to bring you this yummy recipe from Heather at Happy Kids Kitchen! You can find more recipes and hours of fun corn activities that are guaranteed to get your kids excited about eating beans in our "Bonkers for Beans!" eBook, check it out here.

Fresh corn is so versatile! It is delicious in cornbread, corn muffins, corn soups, and corn salads, so why not make a kid favorite, pancakes, and try them out in both sweet and savory ways. Take pancakes beyond breakfast and serve them as a snack or a side dish at lunch or dinner. You can mix up the base pancake batter and really add in anything you'd like. For the sweet pancakes, add in fruit, like blueberries or diced strawberries. For a savory pancake, keep the batter as written or add soft herbs like chives or chopped cilantro. You could even add in extra veggies like shredded zucchini or diced bell peppers. Serve sweet pancakes as is or with a drizzle of maple syrup or honey. The savory pancakes are great with avocado or spread with a little cream cheese and made into sandwiches. Try both recipes and come tell us whether you are on team sweet or on team savory!

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

1. Preheat oven to 400 degrees and line two baking sheets with parchment paper or aluminum foil and grease with oil or non-stick spray.
   
2. 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.
   
3. In a large bowl, mix flour, garlic powder, paprika, and salt.
   
4. Crack eggs into a second bowl and whisk together. Add breadcrumbs to a third bowl.
   
5. Working with a few rings at a time, dredge in flour mixture, dip into eggs, then dredge in breadcrumbs, pressing to coat.
   
6. 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.
   
7. 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.

Ingredients

• 1 small to medium-sized head of broccoli, cut into florets
• 1 cup milk (any kind)
• 1 tablespoon apple cider vinegar
• 1 cup cornmeal
• 1 cup flour*
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• ¼ cup butter or oil, melted
• 2 eggs
• 1 tablespoon honey
• ¼ cup finely shredded cheddar cheese plus more for the top (optional)

Instructions 

1. Preheat oven to 375 degrees.
2. Finely chop enough broccoli florets to measure about ¾ of a cup. Set aside.
3. Pour milk into a liquid measuring cup and add the vinegar. Set aside for 5 minutes.
4. Measure dry ingredients into a large bowl and use a whisk to gently mix them together.
5. Mix butter or oil, eggs, and honey in a second bowl. Add milk and vinegar mixture and whisk to combine. Pour liquid ingredients into the dry ingredients and mix together. Stir in chopped broccoli and shredded cheese, if using.
6. Scoop batter into prepared muffin tin, filling each hole about ¾ of the way full. Top each muffin with an additional sprinkle of cheese, if desired. Bake until golden brown on the top and cooked through, about 15 minutes.

* Flour can be all-purpose, whole wheat, or gluten-free blend.

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.

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! 

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

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.