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Kid-Approved Fall Favorites

The weather is cooling down and summer crops are waning. Tomatoes are putting forth their last fruits, squash and melon vines are starting to dry and wilt away. Soon we’ll be planting our fall crops, and anticipating the deep, rich flavors that come with them. Here are two late summer/early fall recipies that kids love. They're easy to make, delcious and nutritious. Try them!

Butternut Squash Soup

  

This is an amazingly simple and adaptable recipe. You can use almost any variety of hard squash. The finished pureed soup is creamy and rich, but requires no cream or butter to make it that way. Serve it as a snack or pair it with a salad for lunch or supper. Be sure to Involve the kids in the preparation of the soup - washing, age-appropriate chopping or mixing are all good acitivites for kids. Time and again, they eat what they make.

This recipe yields about 2 quarts, enough for 6 servings or 20 classroom samples.

 
You will need:  
  1 tbsp Olive Oil  
  1 ea (1 ½ cups) Onion, medium, diced small  
  1 ea (3 cups) Butternut Squash, large, peeled and diced small  
  3  cups Water  
  t.t. Salt & Pepper  
Here's how:  
  1. Place pan over medium heat, add oil.  
  2. Add onion, cook until soft.  
  3. Add squash and mix well, season with salt and pepper.  
  4. Pour in water, bring to a boil, lower heat to a simmer.  
  5. Simmer for 20 minutes, or until squash is completely soft.  
  6. Puree with hand blender  
  7. Taste, adjust seasoning. Serve and enjoy!  

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Garlicky Greens

Greens are SO nutritious, yet for some reason, SO intimidating to cook for many folks. Let's change that. Start with fresh greens, prepare them simply and don’t overcook them - they have an amazing sweetness and depth of flavor. This simple recipe is an all-time favoirite with kids in the Seeds of Nutrition classrooms - it has a 95% ‘tried-it-and-loved-it’ success rate. The key to success is to get them involved in the preparation. Kids love washing the greens in lots of fresh cold water, drying the grrens in the salad-spinner and watching the magic shrinking that happens as the greens cook down in the pan.

This recipe yields 6 servings or 20 classroom tastings.

 

You will need:

 

2 lbs                Winter greens (Kale, Chard, Mustard, Collards)  

1 oz                 Butter  

2 ea                 Garlic cloves, thinly sliced  

As needed      Water for cooking  

As needed      Water for washing  

t.t.                    Salt & Pepper  

Here's how:

 
  1. Wash greens in water, handling them gently to avoid bruising the leaves.  
  2. Remove stem from greens and tear into pieces about 2” around.  
  3. Place pan over low/medium heat, add butter.  
  4. Once butter has melted add garlic, cook slightly, do not brown.  
  5. Add greens, stir them as they wilt.  
  6. Cook until tender, season wilted greens.  
  7. Taste, adjust seasoning. Serve and enjoy!  
print this recipe

 

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