EAT Local CSRA's Exciting Kids Cookbook Summer Locally Sourced Ingredients
Special thanks to the AJCC, where the children were able to see what it was like to cook in a commercial kitchen. Read more...
Special thanks to the AJCC, where the children were able to see what it was like to cook in a commercial kitchen.
Many thanks to Jamie Sapp, the photographer who woke up early every day and took inspiring photos and exciting videos, as well as to Robert Sims of R&R Sustainable Farms for providing many ingredients that the kids loved (beets, kale, and fennel among others) and who worked tirelessly editing the recipes.
Blueberry Peach Smoothie
Microwave Potato Chips
Peach and Blackberry Compote- 2 Ways
Cabbage and Pea Salad with Watermelon Radishes
Ratatouille in Puff Pastry
Puff Pastry with Tomatoes, Garlic, and Basil
Greek Yogurt Ranch Dressing
Puff Pastry Churros
Fresh Squeezed Lemon-Limeade
Herbed Beets with Pistachios
Crispy Chickpea and Kale Salad with Pine Nuts
Egg in a Sweet Pepper Ring Benedict
Air Fryer Zucchini Curls
No Bake Oatmeal Cookies
Avocado Chocolate Mousse
"Don't Tell Them They are Eating Beets" Red Velvet Cupcakes
Veggies and Peanut Butter Dip
Zucchini Tots (or as Lynda called them ZZ Tots!)
Peach and Strawberry Herbal Iced Tea
Deconstructed Phyllo Cup Pizza
Amazing multicolored salad
Video of Camp 1 Week
Video of Camp 2 Week
Video of Camp 3 Week
Child Enrichment, Inc.
Homemade PuddingThis recipe was well loved by all the kids! I loved it because it was an easy way to make healthy pudding. In the photo above, the kids in the class that made the unflavored version are doing an experiment to see how the sense of smell affects flavor. I think they had fun with the experiment while enjoying the pudding even though it was unflavored. Making the pudding taught all of the kids about measuring- yes math can be fun when it's in the kitchen! And learning the food science properties of eggs was also pretty amazing, although I think the kids were more interested in finding out whether a baby chick would be inside the egg, since all eggs were from free range chickens.
Dessert CrepesThe kids blew my mind with how adept they were at making the crepes! And who doesn't enjoy this French delicacy? They can be made without the sugar and vanilla and filled with savory fillings. The possibilities are endless. If you are gluten intolerant, you can make them with almond flour. And butter can be substituted with any oil.
Whipped CreamThe kids were so proud to be able to make something that is the real deal, and can be savored with every bite.
Blueberry Peach SmoothieIt was fascinating to see how everyone reacted to the brown smoothie that was created with just blueberries and peaches, and how much better it "tasted" with a more pleasing color. You can also add unsweetened dark cocoa powder along with bananas or dates for sweetening and that will "fool" the brain into thinking the brown color is pleasing.
Frozen YogurtThe intent of this recipe was to eat the frozen yogurt, along with the edible sand while listening to ocean sounds to show the effect of sound and memory on flavor and the enjoyment of food. Unfortunately, I had brought a bar of bittersweet chocolate for a different part of class that involved sound and sweetness. We decided to make chocolate chip frozen yogurt, but everyone agreed it turned out way too bitter! Definitely a learning on how bitter you like your chocolate chips. We re-made the frozen yogurt without the chocolate and it was a hit.
Edible SandUnfortunately, the kitchen was too loud to get the full effect of the experiment. The intent was to see how eating frozen yogurt and edible sand while listening to ocean sounds (see any YouTube video of Heston Blumenthal's Sound of the Sea dish at his restaurant, The Fat Duck, in England) would differ from eating frozen yogurt alone. You might want to try this experiment at home. I definitely think the kids were happy we weren't making fish like Blumenthal's dish, though I would give anything to go to England and try it!
Kale ChipsI loved that all the kids had fun making and eating the kale chips, even non-veggie lovers. My kids agree that like potato chips they're addictive. I love kale chips because they are healthy! Luckily in Augusta kale is in season for about 9 months out of the year. The point of the experiment with the kale chips was to see if they tasted crispier when you ate them while listening to someone crunching loudly on Pringles potato chips. You can find the strangest videos on YouTube. If you do not believe me you can check. There's one of a woman loudly crunching on Pringles, go figure! In any case, most kids agreed that the chips tasted crunchier when listening to the crunchy Pringles.
Microwave Potato ChipsThe kids loved these potato chips. Just a cautionary note, the sweet potatoes can be a bit more difficult to cut using the mandolin (or even a knife).
Peach and Blackberry Compote- 2 WaysSome people enjoyed their peaches with the mouthfeel of an apple and some preferred a juicier peach which gave them a softer mouthfeel. The compotes only differed in the cooking time. I think everyone liked both final products, however!
Cabbage and Pea Salad with Watermelon RadishesI absolutely love this salad for a number of reasons. First, I'm now able to eat peas! Second, I never would have thought to pair the ingredients that these students chose, but they just worked so well with all the senses. As a note to anyone like myself who DO NOT like peas, I really appreciated that they kept the peas frozen until the last minute. The peas practically popped in my mouth, the perfect example of mouthfeel.
Ratatouille in Puff PastryThis was the best ratatouille I've ever had. All seasonings were balanced just right. And of course the crunch of the puff pastry added a distinctive mouthfeel.
Puff Pastry with Tomatoes, Garlic, and BasilWhen tomatoes are in season this is an easy to make after school snack your kids will love.
Potato CubesEating them plain is awesome, but then adding them to the Spanish omelet was really fun and delicious.
Greek Yogurt Ranch DressingThe kids loved this dip. It's so easy and like Michael Pollan says "eat foods that your grandmother would recognize as food and that you can pronounce". Check out his book "Food Rules". There are only three rules: eat real food (like grandma); not too much; Eat mostly fruits and vegetables. He's my food guru.
Spanish OmeletYou can be totally creative and add whatever else you like to the omelet. You can pan fry kale at high heat prior to cooking the onions to add a crispy element, or add mushrooms and/or meat for an umami flavor, the possibilities are endless.
Spanish PancakesI was really excited to try a different kind of pancake, to teach the kids how to separate eggs, and how to make a meringue. However, I have to say although they loved the taste I did not get the hang of flipping the pancakes. Maybe put it in the oven with fruit and make a cobbler? I need to work on this one. If anyone comes up with a good solution let me know.
Puff Pastry ChurrosThis is not healthy by any stretch of the imagination. However, my motto is "everything in moderation". And the kids made the rest of the meal super healthy with the amazing herbed beet dish, and the roasted chickpea and kale dish.
Fresh Squeezed Lemon-LimeadeThis drink was so refreshing. The children chose not to make it too sweet, which made it even better for the hot day!
Herbed Beets with PistachiosThis salad was so fresh and delicious that the kids were begging for seconds!
Crispy Chickpea and Kale Salad with Pine NutsAnother try to get me to eat peas, but I already like chickpeas. Go figure! Yet the dish was like nothing I've had before. Truly awesome.
Egg in a Sweet Pepper Ring BenedictThe kids enjoyed the entire process of making this dish. And it's impressive to serve to your guests for brunch. Very nice to be able to have your kids say that they prepared it.
Air Fryer Zucchini CurlsThe kids had a blast using the spiralizer. Like kale chips, they don't even taste like they're good for you.
No Bake Oatmeal CookiesThis group of kids absolutely loved oats. This recipe was another way to help them eat something healthy they all wanted without all the excess sugar. It was fast and easy not to mention they had fun.
Avocado Chocolate MousseGetting to see the look on the kids' faces as magic transformed a "yukky" vegetable into a yummy dessert.
Yogurt ParfaitThese kids just loved oats and this recipe was yet another way for them to eat oats and try other ingredients. I think they enjoyed making and eating their creations. And as I've been told, everything tastes better in a mason jar- go figure!
"Don't Tell Them They are Eating Beets" Red Velvet CupcakesThese cupcakes are so yummy. There are a lot of steps and it's especially time consuming if you roast your own beets. If you have a special occasion coming up this would be a wonderful delicious treat.
Veggies and Peanut Butter DipSome kids did not like the green veggies par boiled, and I had originally intended to make an Asian peanut sauce but not a single child liked that, so peanut butter it was. Sometimes you just have to go with the flow!
Oatmeal PancakesThis recipe is super easy, and you can make the pancakes ahead of time and freeze individually for a quick, healthy breakfast before school. And no need for syrup, they were just so good plain.
Zucchini Tots (or as Lynda called them ZZ Tots!)So, maybe if we had put some potatoes in there, the dish would have been more palatable for the kids- they wouldn't even try them. I really don't know what the issue was- they ate the Avocado Chocolate Mousse and saw exactly what went inside. If you can figure out a secret, let me know. Maybe served with the Greek Ranch Dressing? But in any case, you can enjoy this healthy snack!
Peach and Strawberry Herbal Iced TeaWe served this tea for the "Fun in the Kitchen" Grand Feast and not only were the fresh strawberry ice cubes an elegant touch, but the tea was a big hit.
Deconstructed Phyllo Cup PizzaThese are adorable, crunchy, and a perfect after school snack. They're particularly wonderful in the summer when tomatoes are in season.
Amazing multicolored saladThis salad is such a work of art, you don't even want to eat it. But it's so fresh and healthy and even kids devour it. If you add quinoa black beans to the bottom, it can be a full meal.
Child Enrichment, Inc.Child Enrichment has two programs which are designed to meet the needs of abused children: the Court Appointed Special Advocate (CASA) Program and the Child Advocacy Center. CASA volunteers advocate for the best interest of abused and neglected children in foster care by providing individual attention and urgency to a child's case during juvenile court proceedings and in the community. CASA volunteers work closely with social service agencies to ensure that the educational, medical, psychological, and emotional needs of the children are met. A primary goal of CASA is that children will be placed in a safe and stable home as quickly as possible. CASA volunteers served 524 children just last year. The Child Advocacy Center is accredited by the National Children's Alliance and counseling for the victims, their siblings and non-offending caregivers is provided free of charge. Last year, 537 children received these services, along with 465 of their family members. One of the services that Child Enrichment provides is abuse prevention and awareness presentations to children and adults. In the photo, the Child Advocacy Center team reads a book about feelings to children at the Book Tavern in Augusta, GA so that young children better understand their feelings. In that way, they will be less afraid of the feelings so that they can better communicate to a trusted adult if they ever face abuse. For more information about Child Enrichment, please visit our website at www.ChildEnrichment.org
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This is a cookbook for kids showing the fun and excitement of using locally sourced fruits and vegetables. Many thanks to all of the local farmers who provided the beautiful ingredients. Special thanks to the AJCC, where the children were able to see what it was like to cook in a commercial kitchen. Many thanks to Jamie Sapp, the photographer who woke up early every day and took inspiring photos and exciting videos, as well as to Robert Sims of R&R Sustainable Farms for providing many ingredients that the kids loved (beets, kale, and fennel among others) and who worked tirelessly editing the recipes.