Kid-friendly recipes

Submitted by
Serves 6

1 Tbsp Olive Oil
1 Small Onion, finely diced
1 Stalk Celery, finely chopped
1 Large Carrot, finely chopped
1 Yukon Gold or Waxy Potato, peeled and chopped
1 Tsp Salt
1 14 Oz. Can Diced Tomatoes
Vegetable or Chicken Stock
1 Bay Leaf
1/2 Cup Letter Pasta
1/2 Cup Corn (I used frozen)
1/2 Peas (I used frozen)

1. Heat the oil in a medium sized pot and saute the onion, celery, carrot, potatoes and salt for 4 minutes.
2. Add the tomatoes, stock and bay leaf and bring to a boil. Cover, reduce and cook for 15 minutes.
3. Bring the heat back to a boil, add the pasta and cook for 5 minutes. Add the corn and peas and cook for an additional 5-6 minutes or until pasta is tender.
4. Serve.

Submitted by

My kids get so tired of the same thing for breakfast every day.  We are always looking for something new.  Today we took some apples that were getting to the “later” side of life — you know, when they`re just not so crisp to bite into (yuck) and made an apple treat — cut apples in half and sprinkle with either brown sugar and butter or cinnamon and granulated sugar.  Cook in a 375 degree over for about 15 minutes.  Delicious and warm!  Add a sice of Wave Hill Bread (product placement from Table Local Market of course) and you have the most wonderful warm, delicious breakfast with very little work.  Enjoy!

Submitted by K.Boyle,

Pre-heat oven to 350 degrees; butter or spray and flour either a loaf pan or an 8 x 8 square pan.

1 cup raisins
1 ½ cup flour
1 cup unsweetened applesauce
1 cup sugar
½ cup butter – softened
1 tsp cinnamon
1 tsp salt
½ tsp cloves
½ tsp allspice
¼ tsp cardamom
¼ tsp nutmeg
1 tsp baking soda

Mix together raisins, flour, spices except for baking soda.  In another bowl, cream butter and sugar until light and fluffy.  Dissolve baking soda into applesauce.  Add applesauce mixture to butter/sugar and mix well.  Stir in flour mixture.  Pour into prepared pan, bake 45-55 minutes. (loaf pan takes longer). Check with toothpick – should come out clean when done.  Cool, slice and serve!

Submitted by TABLE Local Market,

Try this TABLE Local Market Staple. The addition of a good chutney like Schoolhouse`s Bardshar, elevates this old standard to an amazing level.

2 Slices hearty bread like Wave Hill or a nice multigrain
1 or 2 thick slices good quality cheddar cheese
1 thick swipe of chutney
Butter for grilling**

Assemble the sandwich and butter outside of the bread.  Press and grill in a panini press if you have one, or fry in a pan until golden brown.*

* Cooking tip:  Preheat your oven to 350 degrees and continue to cook and melt cheese in your sandwich without burning the bread.  Keeps multiple sandwiches warm if you`re making a bunch for lunch.

** Try cooking in olive oil for a different taste and healthier alternative to butter.

Submitted by Kathy Boyle,

1 can of organic black beans (no salt added)
3 large tomatoes
4 ears of corn
½ bunch of fresh cilantro
1 large onion
2-3 cloves of garlic
2-3 Tbl balsamic vinegar
dash of salt

Strip the ears of corn; Chop tomatoes, onion finely; add pressed garlic; finely dice the cilantro; mix all well and add in 2-3 Tbl of vinegar depending on taste as well as a dash of salt

Burritos:  Use the black bean salsa to stuff burritos. Add ¼ of avocado to each burrito as well as some shredded jack or sharp cheddar. Cover w/ your choice of salsa and bake at 350 for 15 minutes.

Submitted by B. Jordan
(makes 19 cupcakes)

(1) 8 oz cream cheese packet
1/3 c. sugar
1 egg
1/8 tsp. salt
6 oz chocolate chips
— beat and mix well in a bowl, set mixture aside

Sift the following into a medium size mixing bowl:
1 tsp baking soda
1 1/2 c. plain flour
1/4 c. cocoa
1 c. sugar
1/2 tsp salt

1 c. water
1/3 c vegetable oil
1 tsp vanilla
1 tsp vinegar

Mix and pour into cupcake cups, then swirl in the top mixture.  Bake 30-35 minutes at 350 degrees

Submitted by
Makes 12 Baby Servings, freeze 1/2

2 Medium Blue Potatoes, peeled
1 Cup Purple Cauliflower Florets
2 Tbsp Water or Rice Milk (I use the water remaining under the steamer pot)

1. Add the potatoes to the steamer pot over boiling water and cook for 4 minutes.
2. Add the cauliflower and continue to steam 4 more minutes.
3. Put all the ingredients in a food processor and puree until smooth and creamy.
4. Cool and serve.

— Grab your purple cauliflower at Table Local Market in Bedford Hills!  We got some earlier this week, and due to the funky color, I even got my 9 and 7 year olds to taste it.  And we had it for dinner in a stir fry — delicious! — Gretchen

Submitted by
Makes 25 Mini Scones

2 Cups All Purpose Flour
1 Cup Old Fashioned Oats (also know as 5 minute oats)
3 Tbsp Sugar
2 Tsp Baking Powder
1/2 Tsp Salt
1/2 Cup Butter (1 stick), chilled & cubed
3/4 Cup Buttermilk
1 Egg
1 Tsp Vanilla Extract
1 Cup Blueberries (if using frozen blueberries, add to the batter while frozen)

1. Preheat the oven to 375 degrees.
2. In a bowl, whisk together the first 5 ingredients until combined.
3. Using a pastry cutter or your fingers, rub the butter into the flour/oat mixture until is resembles coarse meal.
4. Whisk the buttermilk, egg and vanilla in a separate bowl.
5. Pour the buttermilk mixture over the flour/oat mixture and using a fork, stir until combined.
6. Stir in the blueberries until just combined.
7. Scoop out about 2 tbsp of the batter per scone onto a Silpat or parchment lined baking sheet (I like using an ice cream scooper for this.)
8. Bake for 20 minutes.
9. Serve.

Submitted by A.D

1/2 cup butter
2 cups sugar
3 TBS all-purpose flour
3 eggs
1 cup buttermilk
1 tsp. vanilla
1 unbaked 9-inch pie shell

Cream butter on high speed of mixer
Gradually add sugar, beating well
Add flour and beat until smooth
Add eggs and beat until well blended
Add buttermilk and vanilla; beat well
Pour filling into pie shell
Bake 5 minutes at 400 degrees
Reduce heat to 350 degrees and bake an additional 45 minutes, or until set
Cool to room temperature; chill.

Submitted by

2 Cups Wheat Chex
2 Cups Rice Chex
2 Cups Bran Chex
2 Cups O’s Cereal
1 Cup Slivered Almonds
5 Tbsp Butter
1/3 Cup Honey
2 Cup Dried Bananas, Blueberries, Cherries, Raisins

1. Preheat oven to 300 degrees.
2. Place all the cereals and nuts in a large bowl. Toss to combine.
3. Place the butter in a 13 x 9 inch pan and melt in the oven.
4. Once the butter has melted, add the honey to the butter and whisk together.
5. Pour the cereals into the butter/honey mixture and stir to combine.
6. Bake uncovered for 30 minutes.
7. Remove from the oven and let cool.
7. Add the dried fruit to the cereal mixture and toss to combine.
8. Serve
* Store in a sealed container.  (Makes 22 1/2 Cup Servings)

(Serves 2)

1 Ruby Red Grapefruit
1 Tbsp Brown sugar OR 2 Tsp Agave Nectar

1. Turn on the broiler in your oven.
2. Cut grapefruit in half, crosswise.
3. Cut around the edge of the grapefruit and between the individual sections so the segments can be easily removed with a spoon.
3. Sprinkle the halves with brown sugar or drizzle with agave.
4. Cover a sheet tray with foil, place grapefruit on the tray.
5. Place in oven, 6 inches under the broiler, for 3-5 minutes or until the sugar/agave starts to bubble and caramelize.
5. Remove from oven and allow to cool before serving.

Submitted by
6-8 Servings

1 Tbsp Oil, Butter or Margarine
1 Small Onion, chopped
1/2 Tsp Salt
1 Butternut Squash, peeled and chopped
2 Apples, peeled, cored and chopped (I like to use a sweet apple like Fuji or gala).
1 Tsp Nutmeg or Curry
32 Oz Vegetable Stock

1. Saute the onion in the olive oil over medium heat for 3-4 minutes or until translucent.
2. Add the butternut squash, apple, spice and stock to a boil, cover, reduce to a simmer and cook for 15 minutes or until vegetables are tender.
3. Puree soup in a blender (make sure not to fill your blender more then 3/4 full at one time)
4. Serve

Submitted by Table Local Market,

1 Butternut Squash, peeled and split lengthwise
1 Large Yellow Onion, sliced
1 No – Boil Lasagna Noodles
Mozzarella Cheese, shredded
Ricotta Cheese
1 Egg
Simple Tomato Sauce / or Bechamel Sauce if you`d prefer
Olive Oil
Fresh Thyme or Sage or any other herb

Preheat oven to 350. Peel and half a Butternut Squash lengthwise. Scoop out seeds. Roast squash split-side down for about 1 to 1 1/2 hours or until soft. Meanwhile, cook onions in a generous amount of olive oil over medium heat for about 20 to 30 minutes until soft and sweet. Set aside. When the squash is ready, allow to cool a bit and slice into thin spears.

Assemble Lasagna in a baking dish. Spread a layer of sauce in the bottom of the dish. Set down the first layer of noodles and then top with a layer of squash, some ricotta and mozzarella. Top with another layer of noodles and now spread a thin layer of caramelized onions and cheese. Now continue to build lasagna by adding another layer of noodles and then a squash, cheese and sauce layer. Depending on how thick you want your lasagna, you may stop here and finish the lasagna with a layer of sauce and cheese and finely chopped herbs or continue to build layers of onion and squash until it reaches your desired height.  Place assembled lasagna in the oven, covered with foil and bake for 40- 60 minutes at 350. Remove foil about 10 minutes before it`s finished to allow top to brown slightly.

Great for salads or just to eat.

2 – 3 cups walnuts
¼ cup maple syrup (or pancake syrup)
½ cup brown sugar
½ tsb cinnamon

All measurements are approximate, I don’t really measure.  Mix syrup, sugar and cinnamon together to make a paste.  Add nuts mix to coat.  Spread mixture on baking pan, bake at 350 for about 12 – 15 minutes, until bubbles.  Stir once or twice while baking.  Let cool break up into small pieces for salad topping or quick snack.

Submitted by Vermont Soy
Serves 4

2 blocks Vermont Soy extra firm tofu
1/3 cup carob powder
1 banana
1 cup Vermont honey
1 cup cashews
1 teaspoon cinnamon
1 cup Vermont Soy Vanilla soymilk

Blend together in a blender.
Refrigerate before serving.
Add decorations. Slice and serve.