Beet and Apple Salad

chopped applesRecipe from KidsCook! in New Mexico

1 16-oz. can julienned beets, rinsed and drained
3 Tablespoons salad oil
3 Tablespoons white wine vinegar
1 teaspoon shredded orange peel (zest)
2 Tablespoons orange juice
1 Tablespoon diced fresh mint or 1 teaspoon dried mint, crushed
1 teaspoon honey
2 cups torn romaine lettuce
1 coarsely chopped tart green apple
2 Tablespoons sliced green onion
Fresh mint for garnish (optional)
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The Hollar’s Farmers Market Soup

squashFrom Chef Novak
Of The Hollar Restaurant

6 oz Olive oil
8 oz spinach
2 large carrots, finely chopped
1 large onion , roughly diced
6 cloves of garlic, finely diced
3 medium shallots, finely diced
1 large leek, trimmed sliced and rinsed
Zucchini 4 medium thick sliced
One of the following: Butternut squash large chopped, Pumpkin meat large chopped or Beets peeled and chopped. (Chef Novak’s favorite is the squash.)
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Savory Baked Apple with Green Chile

applesFrom Chef Jonathan Perno
Of Los Poblanos Historic Inn & Organic Farm

4 Arkansas Black Apples, Cored
1 cup Water
1/4 Teaspoon Fresh Grated Nutmeg
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Ginger
1/8 Teaspoon Ground Allspice
1/2 Cup Maple Syrup
1/4 to 1/2 Cup Fine Chopped Green Chile
1/2 Cup Butter
1/2 cup Toasted Chopped Pecans
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Roasted Root Vegetables

carrotsfrom Cooking with Kids
Serves 4 as a side dish

2 carrots
2 beets
2 potatoes
2 parsnips
1 onion
1 Tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh or dried rosemary, optional
Preheat the oven to 425 degrees F.

Wash and peel the carrots, parsnips, and beets. Cut the vegetables into 1-inch wedges and put them into a shallow baking pan, spreading them to form a single even layer. Scrub the potatoes and cut them into eighths. Add the potatoes to the pan. Cut the onion in half, then into 1/4 inch thick slices and add to the pan. Drizzle the olive oil over the vegetables. Sprinkle with salt, pepper and rosemary, if using. Toss the vegetables so that the oil coats them evenly.

Bake for 30 to 40 minutes, or until tender and lightly browned.

Learn more about Cooking with Kids at www.cookingwithkids.net.

Blades’ Bistro Watermelon Gazpacho Recipe

Gazpacho recipe
Photo: by Kitty Leaken

Watermelon Gazpacho
recipe from Chef/Owner Kevin Bladergroen
of Blade’s Bistro

1 lb seedless watermelon meat (set some cubes aside for garnish)
3 red bell peppers de-seeded, coarsely chopped
3 cucumbers, peeled, de-seeded, then coarsely chopped
2 Tablespoons chopped garlic
½ lb seasoned croutons (can omit for gluten-free)
Salt and pepper to taste Continue reading