Name: Simple Roasted Corn
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3 ears of corn; 2 teaspoons avocado or olive oil; 1/4 teaspoon coarse salt

Simple Roasted Corn

1/20/2022

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Have you ever roasted corn? Cooking the fresh kernels at a high temperature, intensifies the corn's sweetness and takes corn flavor to a whole new level. The sweet kernels get golden brown and crunchy around the edges, making them reminiscent of popcorn. Roasted corn is great as a side dish, on its own, or combined with other fresh, seasonal produce like in our Roasted Corn and Watermelon Salsa recipe.

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

"Learn to Love Veggies" Tip

Get your kids in the kitchen to help prepare the corn for the oven. They can help transfer the cut corn to a bowl, drizzle the corn with oil, sprinkle the salt, and spread the corn on the baking sheet. Simple, delicious, and easy... what could be better?!

Simple Roasted Corn

Author: Happy Kids Kitchen

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Roasting fresh corn kernels at a high temperature intensifies the corn's sweetness and takes the corn flavor to a whole new level. The sweet kernels get golden brown and crunchy around the edges, making them reminiscent of popcorn.

Ingredients

3 ears of corn
2 teaspoons avocado or olive oil
1/4 teaspoon coarse salt

Instructions

Preheat oven to 450 degrees F. Line a sheet pan with parchment paper.
Carefully, cut the kernels off the corn cobs. Transfer corn kernels to a bowl.
Add oil and salt to the bowl and stir to coat the corn.
Dump corn onto the prepared sheet pan and spread into an even layer.
Roast corn until golden brown around the edges of the pan, about 15 minutes. If you want the corn extra crunchy, stir the corn and return to the oven for 5 more minutes. Watch closely so corn does not burn.

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Rockin' Broccoli Salad

4/29/2021

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Who knew that broccoli was such a party veggie?! And with a name like "Rockin' Broccoli Salad", this recipe is sure to sound exciting to kids who may not be too keen on salad.

Chef Dawn, from VegeCooking, developed this recipe for Veggie Buds Club. This "Rockin' Broccoli Salad" makes a great side dish for any picnic or gathering and is vegetarian/vegan.

"Learn to Love Veggies" Tip

Let your child mix up the salad ingredients and taste the salad before the Creamy Dressing is added. Have your child whisk up the Creamy Dressing and stir it into the salad. Ask them, "How has the sweet dressing changed the flavor of our Rockin' Broccoli Salad?".

Rockin' Broccoli Salad

Yield: 4-6

Author: VegeCooking Club

Prep time: 10 MinCook time: 4 MinTotal time: 14 Min

Who knew that broccoli was such a party veggie?! This Rockin' Broccoli Salad is a party in your mouth, full of sweet and savory flavors. It makes a great side-dish at any picnic or gathering and is vegetarian/vegan.

Ingredients

Salad

4 cups fresh broccoli florets, chopped finely (about 2 medium heads)
1/4 cup red onion, diced
2 large apples, finely chopped
1/2 cup sunflower seeds
1/2 cup raisins

Creamy Dressing

1/2 cup mayonnaise or vegan alternative
2 tablespoons lemon juice
1 tablespoon honey or agave
1/4 teaspoon salt
1/8 teaspoon pepper

Instructions

Add the broccoli, onion, apples, raisins, and sunflower seeds to a large bowl.
Whisk the dressing ingredients and pour over the broccoli mixture.
Mix well.

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Roasted Radishes with Pea Hummus

3/16/2021

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Have you ever tried roasting radishes?! Roasting really brings out the sweet qualities of this sometimes "spicy" veggie. And dip lovers rejoice, these roasted veggies taste delicious dipped in Pea Hummus!

This recipe was developed by Gratefully Vegan for Veggie Buds Club. Please lettuce know if you make it by leaving a comment!

"Learn to Love Veggies" Tip

Pairing radishes with some other (possibly more familiar) veggies such as potatoes and carrots is an excellent way to introduce this veggie to kids!

Roasted Radishes with Pea Hummus

Yield: 4-6

Author: Gratefully Vegan

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Roasting radishes really brings out the sweet qualities of this sometimes "spicy" veggie. And dip lovers rejoice, these roasted veggies taste delicious dipped in Pea Hummus!

Ingredients

Roasted Radishes

1 bunch of radishes
5 potatoes
3 carrots
1/2 teaspoon Himalayan salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Pea Hummus

3 1/2 cups frozen peas
2 tablespoons Tahini
Juice of 1 lemon
1 clove of garlic
1/2 teaspoon paprika
1 teaspoon Himalayan salt
1/2 teaspoon pepper
1/4 cup water

Instructions

Roasted Radishes

Preheat the oven to 400 degrees F.
Wash the radishes, potatoes, and carrots. Peel the potatoes and carrots.
Chop the radishes into quarters and chop the carrots and potatoes into a similar sized dice as the quartered radishes.
Place a sheet of parchment paper on a baking sheet and spread out the veggies.
Sprinkle the spices on top of the chopped veggies.
Bake for 30-40 minutes, until the veggies are "fork tender".
Serve the roasted veggies on a plate next to the pea hummus and enjoy!

Pea Hummus

Pour the frozen peas into a pan. Add a little bit of water and cook over medium heat until thawed.
In a blender, blend all ingredients except for the peas.
After the peas are cooked, drain the water and wash them with cold water until they are chilled.
Add the cooked and cooled peas to the blender and blend everything together.
Serve in a small bowl with the veggies and use it as a dip. Yum!

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Mujadara

1/21/2021

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Mujadara is a pilaf featuring lentils, rice, and caramelized onions. This protein-rich combination of rice and lentils is a staple of Middle Eastern cuisine. Chef Dawn from VegeCooking shared this recipe with Veggie Buds Club that features onions and garlic!

"Learn to Love Veggies" Tip

Caramelizing onions really brings out the sweet flavor of this not so kid-friendly veggie. Have you child lick a raw piece of onion, before caramelizing it, and then have them try one caramelized and ask, "How has the flavor changed?" Really emphasize how awesome it is that a "spicy" onion can be transformed into such a sweet treat!

Mujadara

Yield: 6

Author: VegeCooking Club

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Mujadara is a pilaf featuring lentils, rice, and caramelized onions. This protein-rich combination of rice and lentils is a staple of Middle Eastern cuisine.

Ingredients

2 tablespoons olive oil (plus more, if needed)
Water or broth to unstick onions from pan
3 cups onions, sliced
5 cloves garlic, minced
3 cups cooked rice
2 cups cooked lentils
1 teaspoon cumin
Salt and pepper, to taste
1/2 cup parsley, finely chopped (optional)

Instructions

Heat a skillet with 2 tablespoons olive oil; cook onions, stirring constantly, for 15 minutes. Add water or broth, as needed, to unstick onions from pan. Season with salt and pepper; add some additional oil, if needed, and add garlic; cook for an additional minute.
Stir in cumin, cooked rice and lentils to the same skillet. Taste and season with more salt and pepper, as needed. Cook for 5 minutes. Top with fresh parsley, if desired.

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Garlic Knots

1/13/2021

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What kid doesn't love garlic bread?! These tasty Garlic Knots are a very kid-friendly way to help your kids get acquainted with garlic.

This recipe was developed byEat Pretty Darling for Veggie Buds Club.

"Learn to Love Veggies" Tip

Get your kids in the kitchen! Kids love to bake and this recipe allows them to mix up all of the ingredients with their hands (in the biggest bowl you have... spills will happen!). Finally, they can help twist up the garlic knots! The knots don't have to look perfect, have fun with this recipe and let your kids take the lead.

Garlic Knots

Yield: 8

Author: Eat Pretty Darling

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Fresh, warm garlic bread can't be beat! Enjoy these tasty Garlic Knots with your favorite pasta, soup, or as a side dish to a variety of meals.

Ingredients

Olive oil
1 cup all purpose flour
3/4 teaspoon kosher salt
2 teaspoons baking powder
1 cup fat free Greek Yogurt, drained of any excess liquid
2 teaspoons butter
3 cloves garlic, finely chopped
1 tablespoon grated parmesan cheese

Instructions

Preheat the oven to 375 degrees F.
In a large bowl, combine flour, baking powder and salt. Add the yogurt and mix until incorporated and then knead with your hands until it comes together as a dough. If it’s too sticky, add a little more flour.
Divide the dough into 8 equal pieces. Roll each one into a worm like strip, this part is really fun to get the kids involved! Make the strips about 9 inches long. Tie each strip into a knot.
Line a baking sheet with parchment and place the knots on the sheet. Spray or brush the knots with olive oil. Bake for 18-20 minutes.
While they are baking, melt the butter and garlic in a small skillet. Cook until golden. Brush the knots with the garlic butter after they are removed from the oven and sprinkle with parmesan cheese.

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Pizza Rice

7/9/2020

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This rice dish that tastes just like pizza, a kid favorite! Your child can help chop the tomatoes and mash and stir them over the stove (if you're comfortable with this step). Finally, they can top the tomato-rice mixture with shredded cheese and then enjoy the final tasty dish!

"Learn to Love Veggies" Tip

Here is a great opportunity to talk with your child about all of the great condiments that tomatoes can be found in such as ketchup, pasta sauce, and pizza sauce! Having them help out with this recipe will make it so that they are more likely to try it and not be alarmed that tomatoes, a.k.a the "pizza sauce veggie", are in this dish.

Pizza Rice

Yield: 4-6

Author: Veggie Buds Club

This rice dish that tastes just like pizza, a kid favorite!

Ingredients

3 cups cooked rice
2 tablespoons olive oil
4 Roma tomatoes
1 tablespoon Italian seasoning
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Salt, to taste
1/2 cup shredded cheddar or mozzarella cheese

Instructions

Preheat the oven to 425 degrees F.
Roughly chop the Roma tomatoes (this is a great step for your child to assist with if you have a child-safe knife!).
Heat the olive oil over medium-high heat in a large pan.
Add the chopped Roma tomatoes and stir, next smash them with a potato masher or large fork. Add all of the dry seasonings except for salt and sauté for 2-3 minutes.
Add the cooked basmati rice, stir everything together, and season with salt.
Pour the tomato-rice mixture into a baking dish. Sprinkle the top with the shredded cheese.
Place the baking dish in the oven on a high rack and bake for 5 minutes to melt the cheese.

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Herby Oven Fries with Fresh Herb Yogurt Dip

4/10/2020

1 Comment

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

Yield: 4-6

Author: Happy Kids Kitchen

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

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

Preheat oven to 425 degrees F.
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.
Add oil, salt, and whatever dried and/or fresh herbs you are using. Toss well to mix.
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.
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.
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

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

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or grease the baking sheet.
In a large bowl, whisk together the flour, baking powder, salt, and chopped chives.
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.
Add the milk and stir with a fork until the mixture just comes together into a fairly sticky dough.
Use a 1/4 cup measuring cup to drop balls of dough onto the prepared baking sheet.
Sprinkle some shredded cheddar cheese on the top of each biscuit.
Bake biscuits until golden brown, about 18-20 minutes.

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Waldorf Salad with Yogurt Dressing

3/23/2020

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Enjoy this crunchy and sweet Waldorf Salad that's on the lighter side because of the creamy yogurt dressing!

"Learn to Love Veggies" Tip

This recipe is a great introduction to celery and salad for 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!

Waldorf Salad with Yogurt Dressing

Author: Veggie Buds Club

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

Enjoy this crunchy and sweet Waldorf Salad that's on the lighter side because of the creamy yogurt dressing!

Ingredients

3 medium Honey Crisp apples, chopped
2 stalks celery, chopped
1/2 cup pecans or walnuts, chopped
1/4 cup dried cherries, chopped if large
1/4 cup vanilla Greek yogurt
2 teaspoons fresh lemon juice
1 tablespoon honey
1/4 teaspoon fine salt

Instructions

In a large bowl toss apples, celery, pecans/walnuts, and dry cherries together. Set aside.
In another bowl, mix the yogurt with lemon juice, honey, and salt.
Pour the dressing over the salad, and stir until coated. Refrigerate for at least 1 hour until chilled.

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Beet Applesauce

11/12/2019

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Applesauce is a family favorite in our house and making it homemade makes it even better. The sweetness of the apples helps balance out the earthiness of the beet in this recipe... and the beet turns it such a beautiful color!

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

"Learn to Love Veggies" Tip

As the saying goes, "we eat with our eyes" so making applesauce a beautiful shade of pink is sure to get your kiddos interested in trying this veggie-packed applesauce!

Beet Applesauce

Author: Eat Pretty Darling

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

The sweetness of the apples helps balance out the earthiness of the beet in this recipe... 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

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.
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.

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"Learn to Love Veggies" Tip

Simple Roasted Corn

Ingredients

Instructions

Did you make this recipe?

"Learn to Love Veggies" Tip

Rockin' Broccoli Salad

Ingredients

Instructions

Did you make this recipe?

"Learn to Love Veggies" Tip

Roasted Radishes with Pea Hummus

Ingredients

Instructions

Did you make this recipe?

"Learn to Love Veggies" Tip

Mujadara

Ingredients

Instructions

Did you make this recipe?

"Learn to Love Veggies" Tip

Garlic Knots

Ingredients

Instructions

Did you make this recipe?

"Learn to Love Veggies" Tip

Pizza Rice

Ingredients

Instructions

Did you make this recipe?

"Learn to Love Veggies" Tip

Herby Oven Fries with Fresh Herb Yogurt Dip

Ingredients

Instructions

Did you make this recipe?

"Learn to Love Veggies" Tip

Chive and Cheddar Drop Biscuits

Ingredients

Instructions

Did you make this recipe?

"Learn to Love Veggies" Tip

Waldorf Salad with Yogurt Dressing

Ingredients

Instructions

Did you make this recipe?

"Learn to Love Veggies" Tip

Beet Applesauce

Ingredients

Instructions

Did you make this recipe?

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