Sides
Fish Nuggets
By: Door to Door Organics
Ingredients -1 lb tilapia -1 egg -1 ½ cups breadcrumbs -salt and pepper to taste -1cup mayonnaise -1/4 cups pickle relish Directions 1. Preheat your oven to 400 degrees. 2. Steam the fish for 5 minutes until cooked through. 3. ... Read More
Grilled Teriyaki Chicken Meatball Kebabs
By: Door to Door Organics
Ingredients -1 lb ground chicken (again, I recommend the at-home version) -1 pineapple, cored and cut into 1-inch cubes -1 carrot, shredded -1/2 cups panko bread crumbs -1 egg -1/4 cups teriyaki sauce plus more for dipping -1 red onion,... Read More
Calabacitas
By: EatWell@School
This is a winning recipe from the 2013 EatWell@School Cooking Competition. Students at Manual High School in Denver stuck to strict school food nutrition guidelines and a budget of less than $1 per student when creating this healthy meal. Serves 8 1/2... Read More
Colorful Coleslaw
By: EatWell@School
Jen, Maria, Maria, Ivan and Janeth of Bruce Randolph School are our 2012 EatWell@School Cooking Competition winners and the creators of this recipe. Denver Public Schools and the Denver Museum of Nature & Science's T-Rex Cafe featured this dish on May 8, 2013.... Read More
“Let Us” Roll-Ups
By: Kaiser Permanente Thrive
Yield: 4 servings Ingredients 1 pound ground chicken, beef, or turkey 1 medium carrot, minced or grated 1 cup minced broccoli crowns and stems 1 head romaine lettuce, separated, washed, and dried Chopped unsalted peanuts or cashews, for garnish (optional)... Read More
Zucchini Fritters with Feta
By: Krista Roberts
These fritters can be cooked one day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven for 12 minutes. Yield: 18 patties Ingredients 2½ cups coarsely grated zucchini (from about 3 medium) 1 teaspoon salt, divided... Read More
Tangy Coleslaw
By: Chef Shellie Kark
Yield: 6-8 servings This family recipe came from Marty's Bar-B-Q in Kansas City. Sweet, white vinegar–based slaw like this is barbecue's standard side dish and is especially good piled on pork sandwiches. Ingredients ½ c. sugar ¾ c. white vinegar... Read More
Steamed Beef Balls with Tangerine Peel
By: Mary Lee Chin, RD
Chef’s Note: You can buy dried tangerine peel at Asian markets, but we always made our own. Just save the skins after peeling a tangerine. Place in a covered basket to let dry, then store in a tightly sealed spice... Read More
Southwestern Black-eyed Pea and Corn Salad
By: Cooking Matters Colorado
Yield: 10, ¾ cup per serving Ingredients 1 medium bell pepper 1 small red onion 2 (15½ ounce) cans black-eyed peas 1 (15½ ounce) can corn kernels, no salt added 3 Tablespoons canola oil 2 Tablespoons vinegar 1 teaspoon cumin ¼ teaspoon salt ½ teaspoon... Read More
Roasted Zucchini and Mint Salad
By: Kaiser Permanente Thrive
Yield: 4 servings Ingredients 8 zucchini, halved lengthwise 4 sprigs fresh mint About 2/3 cup croutons About ½ cup toasted almonds ½ cup extra virgin olive oil Juice of 3 lemons Kosher salt and freshly ground black pepper Fresh mint... Read More
Roasted Eggplant and Red Bell Pepper Compote
By: Chef Shellie Kark
Yield: 6-8 servings Ingredients 1 medium eggplant, cut into ½” cubes 2 red bell peppers, diced into ½” pieces 1 red onion, peeled, ¼” dice 2 cloves garlic, chopped Approximately 3 T. olive oil 1 t. chopped fresh thyme (or... Read More
Polenta Appetizers
By: Colorado Proud
Ingredients 2 tbsp olive oil ¼ c finely chopped onion 2 ¼ c chicken stock ¾ c polenta ¼ c Loredana's Marinated Cheese Product (Recommended: Any Siena or Toscana) 1 tbsp minced fresh parsley ½ tsp minced fresh thyme Salt and... Read More
Juicy Mango Wigglers
By: Meal Makeover Moms
Jell-O Jigglers: What can we say? They contain artificial colors and about a tablespoon of sugar per square. We decided to give them one of our healthy makeovers after hearing from a blog reader whose son was hooked on the... Read More
Green Tomato Bread
By: Michele Morris
Kids think this tastes like a nice cinnamon bread, but adults will appreciate the added nutrition from the tomatoes – great for those end of season green tomatoes! Prep time: 10 mins Cook time: 50 mins Total time: 1 hour ... Read More
Easy Ranch Dip and Dressing
By: Michele Morris
This easy ranch dressing is a favorite with kids and adults alike. It was developed for a vegetable tasting at a Denver school garden. Prep time: 5 min Total time: 5 min Yield: 8 servings Ingredients ½ cup mayonnaise (light... Read More
Cilantro and Pepita Seed Pesto with Orzo
By: Chef Shellie Kark
Yield: 6 servings Ingredients 3 garlic cloves, peeled, trimmed, halved, sprout removed 1 c. fresh, lightly packed cilantro leaves 1 c. pepita seeds, roughly chopped 1 t. salt 3 ripe Roma tomatoes, peeled, seeded, chopped ½ c. olive oil Salt... Read More
Chimichurri
By: Chef Shellie Kark
Yield: approximately 1¼ cups This traditional sauce from Argentina is perfect with grilled or roasted meats. Ingredients ¼ c. lemon juice ¼ c. red wine vinegar ¼ c. red wine 2 cloves garlic, minced ½ t. salt ½ t. freshly ground black pepper ¼ c. chopped... Read More
Chile Scented Cornbread
By: Chef Shellie Kark
Yield: 1-9" skillet Ingredients 1½ T. vegetable oil ¾ c. flour 3 T. sugar 1½ t. baking powder ¼ t. baking soda ½ t. salt 1¼ c. coarse ground cornmeal ½ c. milk One – 8 ounce container sour cream... Read More
Blueberry Burst Corn Salad
By: Western Dairy Association
Yield: 6 servings Ingredients 3 cups corn, fresh or frozen 3 cups blueberries, fresh or frozen ¼ cup red onion, small dice 2 Tbsp olive oil 2 Tbsp lime juice 1 Tbsp honey Tbsp cilantro, fresh, chopped 3 1 tsp salt... Read More
Beet Chips
By: Michele Morris
A great way to sneak healthy beets into kids’ diets. The simple sugar syrup softens the beets, but is mostly tossed, so very little sugar is actually added. Prep time: 15 mins Cook time: 1 hour Total time: 1 hour... Read More
BBQ Green Beans
By: Michele Morris
This recipe was developed for a Denver school garden harvest party and became a hit they repeat each year. Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Yield: 6 servings Ingredients 6 slices bacon, diced 1... Read More
Balsamic Vinaigrette
By: Chef Shellie Kark
Yield: approximately 1¼ cups Ingredients ¼ c. balsamic vinegar 2 small cloves garlic, peeled, halved, sprout removed, minced 1 t. lemon juice Approximately ¾ c. extra virgin olive oil Salt and freshly ground pepper Directions In medium bowl, whisk together... Read More
Baked Sweet Potato French Fries
By: Kaiser Permanente Thrive
Yield: 4 servings Ingredients 2 medium sweet potatoes, peeled 2 tbsp (25 mL) olive oil 2 cloves garlic, finely chopped ½ tsp (2 mL) dried tarragon or 2 tsp (10 mL) chopped, fresh tarragon Salt Freshly ground black pepper Rimmed... Read More
Zucchini Green Bean Salad
By: Chef Shellie Kark
Yield: 4 servings Ingredients 1 lb. zucchini, trimmed ¼ lb. green beans, trimmed 1 T. fresh dill, finely chopped ¼ c. scallions, finely chopped 1 c. white mushrooms, sliced 1/3 c. white wine vinegar 1/3 c. olive oil Salt and... Read More
Watermelon, Feta and Black Olive Salad
By: Kaiser Permanente Thrive
Yield: Serves 8 Ingredients 1 small red onion 2-4 limes, depending on juiciness 3½ pounds sweet, ripe watermelon 9 ounces feta cheese Bunch fresh flat-leaf parsley Bunch fresh mint, chopped 3-4 tablespoons extra-virgin olive oil 4 ounces (½ cup) pitted... Read More
Spaghetti Squash Marinara Style
By: Susan M. Piergeorge, MS, RD
Here's a great way to utilize spaghetti squash into an Italian style dish. Yield: 4 Servings Ingredients 1 2 lb. spaghetti squash halved lengthwise and seeded* 1 Tbsp. canola oil 2 cloves garlic, minced 1 small onion, chopped 1 green... Read More
Rainbow Salad with Black Beans, Mint, and Lemon
By: Let's Move! America's Move to Raise a Healthier Generation of Kids
"It all started when I broke my arm and was feeling forlorn," says Aidan. "I wasn't allowed to play soccer, ride my unicycle, run, or do anything fun. My mom got me four mint plants to cheer me up. I... Read More
Quinoa, Black Bean and Corn Salad with Cumin-Chile Vinaigrette
By: Chef Shellie Kark
Yield: 4 servings Ingredients 1½ c. water Salt ¾ c. quinoa 3 T. extra virgin olive oil 1½ t. lemon juice 1/8 t. ground cumin ¼ t. pure chile powder Salt and freshly ground pepper to taste ½ c. black beans,... Read More
Northwest Apple Salad
By: Cooking Matters Colorado
Yield: 4, ¾ cup per serving Ingredients 2 medium Granny Smith apples 2 Tablespoons dried currants 3 Tablespoons plain low-fat yogurt 1 Tablespoon whole, shelled walnuts Optional Ingredients: 2 Tablespoons dried cranberries 1 Tablespoon honey Directions Rinse and remove cores... Read More
Garlicky Sesame-Cured Broccoli Salad
By: Chef Shellie Kark
Yield: 6-8 servings Ingredients 1½ t. red wine vinegar 1 t. kosher salt, plus more to taste 2 heads fresh, raw broccoli, 1 # each, cut into florets 2/3 rd’s c. extra virgin olive oil 4 large garlic cloves, minced... Read More
Cold Angel Hair Pasta with Fresh Corn and Tomatoes
By: Kaiser Permanente Thrive
Yield: 6 Servings Ingredients 8 to 10 ounces angel hair pasta (capellini) 2 cups cooked fresh corn kernels (from 3 medium ears) 2 pounds flavorful tomatoes, diced ½ cup natural low-fat vinaigrette (try balsamic vinaigrette) 6 to 8 fresh basil... Read More
Cheesy Spinach Bake
By: Meal Makeover Moms
Frozen spinach rocks: It's inexpensive, nutritious, and a convenience ingredient you can feel good about. On its own, it's far from appetizing — and one could argue that from a child’s perspective, it's kind of gross. But combined with Italian... Read More
Zucchini Muffins with Hazelnuts
By: Chef Shellie Kark
Yield: approximately 12 muffins Ingredients 1 c. sugar 2 eggs, whisked ½ c. vegetable oil ½ c. plain yogurt 1 t. vanilla 1 c. grated zucchini 1¾ c. all purpose flour 2 t. cinnamon 1½ t. baking powder ½ t. salt... Read More