Onion rings are a great way to make onions more approachable for kids! Get your kids in the kitchen with many steps: they 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
• 1/2 cup flour (any kind)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 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 1/4-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.

Have you ever made savory muffins? They are a fun and delicious way to get veggies into your day! Broccoli can be a little tricky for small hands to chop, so have your child help break apart the florets then practice sawing back and forth to trim the broccoli “leaves” off the “tree.” Chop the broccoli alongside your little chef and if he or she gets tired of cutting, your child can always help transfer the chopped broccoli to a measuring cup. Kids will also love to help by cracking the eggs, measuring the ingredients, and mixing everything all together. Enjoy!

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 1.2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/4 cup butter or oil, melted
• 2 eggs
• 1 tablespoon honey
• 1/4 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

​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!

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! 

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.

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!

​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.

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.

​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!

Some weeks we like to have a little fun and instead of picking a color, we pick all of the colors! Rainbow is a color in our book. We grabbed one item in each color to go with our green kale in this month’s Veggie Buds Club box. My son picked some of his favorites for each color. Blueberries for blue, carrots for orange, yellow bell pepper for yellow, tomatoes for red, and purple cabbage for purple.
Salads may not be the first thing that comes to mind when thinking of kid food, but making it full of color and having them help pick the ingredients makes it a little more exciting. The fun thing about this recipe is you could use almost any fruits or veggies that fit the colors, as long as you try to make a rainbow! Have your kids be a part of it from start to finish.

Ingredients

• 3 cups kale, stem removed and finely chopped
• 1 medium yellow pepper
• 1 cup shredded carrots
• 1 cup diced tomatoes
• 1 cup shredded purple cabbage
• 1 cup blueberries

Dressing

• 2-3 tablespoons olive oil
• Zest and juice of 1 lemon
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Instructions

1. Place kale in a large bowl. Mix all dressing ingredients in a small jar. Shake it well to combine.
2. Drizzle dressing on top and gently massage dressing into kale (this is a fun part for the kids!). Add in remaining ingredients and toss to coat the vegetables in the dressing.
3. Cover and place in the fridge to let the kale become a little more tender.

Blending kale into a simple, creamy dip is a great way to get kids involved in cooking with the veggie of the month. Your little chef can get hands-on experience by preparing the kale for this recipe: wash and dry the kale leaves, remove the kale stems, and rip or cut the kale into small pieces. The kale is first cooked with garlic to infuse the dip with lots of flavor and make the kale easily blend into the white beans. Make sure you have your little one push the button on the food processor and watch the bean dip turn a beautiful shade of green. Serve the dip with crackers and fresh veggies, or spread it on bread for a delicious sandwich filling.

Sweet potato pancakes are such a yummy way to celebrate the veggie of the month! There are so many different and beautiful varieties of sweet potatoes in markets these days. We especially love the purple ones but you can use any kind of sweet potato you have for this recipe. These pancakes are a great way to add some extra nutrients into your morning. Pack them up for a healthy snack or they are also delicious spread with nut/seed butter and tucked into a lunch box. Kids will love to help peel and chop the sweet potato, and measure and mix all of the ingredients. Applesauce makes a great lower-sugar dip for the pancakes, but traditional maple syrup is delicious as well. 

Makes 15-18 medium sized pancakes
Ingredients

• 1 medium (orange or purple) sweet potato
• 1 egg (or flax egg)
• 1 cup milk (any kind)
• 1 tablespoon oil
• 1 tablespoon maple syrup
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger (optional)
• 1 cup flour (whole wheat or gluten-free blend)

Instructions

1. Have your child help you peel the sweet potato. You can do this by standing behind your child and holding the peeler together, making sure little fingers are out of the way. Cut the potato in a medium sized dice. If your child wants to help cut the potato, give them a larger diced piece and have him cut the piece smaller. 
2. Add 2 heaping cups of diced potato into a small pot and cover with water. Simmer until potato is fork tender and easily mashed. Drain and set aside to cool until cold enough to handle. (This can be done in advance and stored in the fridge for up to 3 days.)
3. Add cooked potato to a large bowl. Using a potato masher or fork, take turns mashing the potato as well as you can. Have your child help crack the egg into a separate small bowl, in case you need to remove any shell. Add egg, milk, oil, and maple syrup to the bowl and carefully mix with a whisk until all the ingredients are fully incorporated.
4. Add baking powder, salt, cinnamon, and ginger (if using), then mix to incorporate. Finally, add the flour. Stir until the flour is just mixed in. It is alright if some lumps remain.
5. Heat a skillet or griddle over medium heat. Lightly grease the pan with oil or butter. Use a tablespoon or small cookie scoop to make as many pancakes that will fit in your pan. Cook until bubbles start to form around the edges of the pancake, 2 to 3 minutes, then flip and cook another 2 to 3 minutes on the other side. Serve pancakes with maple syrup or applesauce for dipping.

Refrigerate pancakes for up to 5 days or freeze and reheat in the toaster for a quick weekday breakfast.

Ingredients

• 6 plum (Roma) tomatoes* (about 1 1/2 pounds)
• 3 to 4 sprigs fresh thyme
• 2 garlic cloves
• 1 tablespoon olive oil
• Salt and black pepper

Instructions

1. Preheat oven to 400 degrees then line a sheet pan with parchment or aluminum foil.
2. Trim stem end off tomatoes then slice into ¼ inch thick rounds. Tomatoes are difficult for little ones to cut, so have your child get involved by placing tomato slices side-by-side on the sheet pan.
3. Your child can help pick the tiny leaves off of the thyme stems and scatter them over the tomatoes. Make sure you both smell the fresh thyme and talk about what it makes you think of.
4. Gently smash the garlic cloves to make them easier to peel. Cut each garlic clove into thin slices then have your child scatter them over the tomatoes. Together, drizzle the oil over the tomatoes then sprinkle on a big pinch of salt and a few grinds of black pepper. Show your child how to hold his hand up high to “shower” the salt all over the tomatoes like rain.
5. Place pan in the oven and bake until the garlic is brown in spots and the tomatoes have shrunk in size, 20 to 25 minutes.

*You can also use small tomatoes such as grape or cherry tomatoes in this recipe. No need to cut smaller tomatoes, and they may take less time to roast, about 15 to 20 minutes.