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Cook with Kids! Recipe Sampler

A collection of simple kid friendly recipes to support cooking and nutrition education in the classroom.

The Cook with Kids! Recipe Sampler includes the following recipes with instructions and related literature:

Butterfly Bites

Serving Suggestions

  • Serves: 6 or 24 servings
  • Serving Size: 1 butterfly
  • Recommended Grade Level: Preschool and Elementary
  • Recommended Cooking Style: Single Portion or Cooking Station

Ingredients by Serving

6 Servings 24 Servings
3 celery stalks 12 celery stalks
12 large twist pretzels 48 large twist pretzels
1 cup pretzel pieces 4 cups pretzel pieces
6 tablespoons nonfat cream cheese 24 tablespoons nonfat cream cheese
¼ cup raisins 1 cup raisins

Equipment

  • 2 paring knives
  • Paper plates and napkins
  • 2 cutting boards
  • Spreaders

Prepare in Advance

  • Wash celery stalks with clean, cold water.

Directions

  1. Set up stations with ingredients and equipment.
  2. Cut celery in half crosswise and place one half on each paper plate.
  3. Fill each celery piece with 1 tablespoon of soft cream cheese.
  4. Add 2 pretzel wings.
  5. Use pieces of pretzels for antennae and raisins for decoration.

Plant Part Art

Serving Suggestions

  • Serves: 6 or 20 servings
  • Serving Size: 1 plant
  • Recommended Grade Level: Preschool and elementary
  • Recommended Cooking Style: Single Portion or Cooking Station

Ingredients by Serving

6 Servings 24 Servings
1 celery stalk (makes 6 sticks) 4 celery stalks (makes 24 sticks)
⅓ bunch spinach or cilantro (makes 12 leaves) 1⅓ bunch spinach or cilantro (makes 48 leaves)
⅓ head broccoli (makes 6 florets) 1⅓ head broccoli (makes 24 florets)
⅓ cup carrots, shredded 1⅓ cup carrots, shredded
⅓ cup sunflower seeds 1⅓ cup sunflower seeds
⅓ cup dried cranberries or raisins 1⅓ cup dried cranberries or raisins
3 ounces low-fat cream cheese, soft nut butter, or hummus 12 ounces low-fat cream cheese, soft nut butter, or hummus
6 pieces large crackers or bread slices 24 pieces large crackers or bread slices

Equipment

  • 2 chef knives
  • 8 large paper plates
  • 4 cutting boards
  • 2 spreaders
  • 2 paring knives
  • 1 box grater
  • Small paper plates and napkins (1 per serving)

Prepare in Advance

  • Wash celery stalks with clean, cold water and remove leaves.
  • Wash spinach or cilantro with clean, cold water and harvest leaves.
  • Wash broccoli with clean, cold water and break into florets.
  • Wash carrots with clean, cold water and shred.

Directions

  1. Set up stations with ingredients and equipment.
  2. Cut celery into thin sticks about 2 inches long. Make enough for 1 stick per serving.
  3. Tear or cut spinach or cilantro into plant leaf shapes. Make enough for 2 per serving.
  4. Cut broccoli into small florets. Make enough for 1 floret per serving.
  5. Place each ingredient on a separate paper plate with a serving utensil.
  6. Set out recipe cards and ingredients in assembly line order, starting with crackers, setting up for access on two sides of the line.

Steps to Create Plant Part Art

Provide the following steps to students:

  1. Place one cracker or slice of bread on plate.
  2. Spread cream cheese, nut butter, or other spread on bread.
  3. Place celery stick in the center upright, as the stalk of a plant.
  4. Add shredded carrots below the celery, as the roots.
  5. Add spinach or cilantro to the sides of the celery, as the leaves.
  6. Add broccoli above the celery, as the flower top.
  7. Decorate with fruits and seeds.

For a visual aid with instructions, download the Plant Part Art Handout (PDF)

Related Literature

  • The Carrot Seed, Ruth Krauss, HarperCollins Publishers
  • Eating the Alphabet: Fruits and Vegetables from A to Z, Lois Ehlert, Harcourt Brace Publishing
  • Oliver’s Vegetables, Vivian French, Orchard Books

Hip-Hop Pocket Sandwich

From Kids Get Cookin’! California Department of Public Health

Serving Suggestions

  • Serves: 6 or 24
  • Serving Size: ½ pita
  • Recommended Grade Level: Elementary, middle, and high school
  • Recommended Cooking Style: Single Portion, Cooperative, or Cooking Station

Ingredients by Serving

6 Servings 24 Servings
1½ cups seedless red grapes, halved 6 cups seedless red grapes, halved
⅓ cup celery, chopped 1⅓ cups celery, chopped
1½ cups low-fat Monterey Jack cheese, shredded 6 cups low-fat Monterey Jack cheese, shredded
¾ cup carrots, shredded 3 cups carrots, shredded
⅓ cup salsa 1⅓ cups salsa
3 pieces pita bread pockets 12 pieces pita bread pockets

Equipment

  • 2 chef knives
  • 2 paring knives
  • 4 cutting boards
  • 1 box grater
  • ¼ cup measure
  • ½ cup measure
  • 1 liquid measuring cup
  • 1 mixing or serving spoon
  • 3 spoons (to stuff pitas)
  • 1 serving tray
  • 1 bowl, 10 quart
  • Paper plates and napkins

Prepare in Advance

  • Wash seedless red grapes with clean cold water and remove from stems.
  • Wash celery with clean cold water.
  • Shred low fat Monterey Jack cheese.
  • Wash carrots with clean cold water and shred.

Directions

  1. Cut grapes in half.
  2. Chop celery.
  3. Lightly mix all filling ingredients in a bowl.
  4. Cut pita bread into halves.
  5. When ready to eat, fill pita bread with filling.

Related Literature

  • It’s a Sandwich, Roberta L. Duyff and Patricia C. McKissack, Many Hands Medis
  • Eating the Alphabet: Fruits and Vegetables from A to Z, Lois Ehlert, Harcourt Brace Publishing
  • Eating Fractions, Bruce McMillan, Scholastic Press

Marinated Black Bean Salad

From Food, Family & Fun, U.S. Department of Agriculture, Food and Consumer Science

Serving Suggestions

  • Serves: 6 or 20
  • Serving Size: ½ cup
  • Recommended Grade Level: Middle and high school
  • Recommended Cooking Style: Cooperative or Cooking Station

Ingredients by Serving

6 Servings 24 Servings
1⅓ cups canned black beans, rinsed and drained 5⅓ cups canned black beans, rinsed and drained
1¼ cups frozen corn 5 cups frozen corn
⅓ cup fresh green bell pepper, minced 1⅓ cup fresh green bell pepper, minced
⅓ cup fresh red bell pepper, minced 1⅓ cup fresh red bell pepper, minced
2 tablespoons onion, white or purple, minced ½ cup onion, white or purple, minced
1 teaspoon lemon juice 1 tablespoon and 1 teaspoon lemon juice
2 tablespoons fresh parsley or cilantro, chopped ½ cup fresh parsley or cilantro, chopped
a few pinches ground cumin ½ teaspoon ground cumin
a few pinches garlic powder ½ teaspoon garlic powder
½ cup garlic powder 2 cups garlic powder
½ teaspoon vegetable oil 2 teaspoons vegetable oil
½ cup Monterey Jack cheese, shredded, optional 2 cups Monterey Jack cheese, shredded, optional

Equipment

  • 1 colander
  • 2 chef knives
  • 1 small bowl
  • 2 cutting boards
  • 1 can opener
  • 1 set measuring spoons
  • 1 set measuring cups
  • 1 mixing or serving spoon
  • 1 bowl, 10 quart
  • Paper plates and napkins

Prepare in Advance

  • Drain and rinse canned black beans.
  • Note: If using fresh corn, cook, cool in cold water, and slice off kernels. One ear yields about ½ cup.
  • Mince fresh green and red bell peppers and onions.
  • Juice lemon.
  • Wash parsley or cilantro in clean cold water and chop leaves.

Directions

  1. In a bowl, combine black beans, corn, peppers, and onion.
  2. In a small bowl, mix together lemon juice, parsley or cilantro, cumin, garlic powder, salsa, and oil.
  3. Pour dressing over vegetables and toss gently to coat.
  4. Cover and refrigerate for at least 30 minutes or longer for flavors to mix.
  5. Before serving, sprinkle Monterey Jack cheese over top of salad.

Related Literature

  • Corn is Maize, Aliki, HarperCollins Publishers
  • The Vegetable Show, Laurie Krasny Brown, Little Brown and Company

Out of This World Shake

From Kids Get Cookin’! California Department of Public Health

Serving Suggestions

  • Serves: 6 or 24
  • Serving Size: 8 ounces (Make in batches of 3 servings in the blender.)
  • Recommended Grade Level: Preschool, elementary, middle, and high school
  • Recommended Cooking Style: Cooking Station

Ingredients by Serving

6 Servings 24 Servings
4 bananas
2 cups berries
4 peaches
16 bananas
8 cups berries
16 peaches
1 cup apple juice, unsweetened 4 cups apple juice, unsweetened
32 ounces or 4 cups flavored low-fat yogurt 126 ounces or 16 cups flavored low-fat yogurt

Equipment

  • 2 paring knives
  • 2 cutting boards
  • Blender and extension cord
  • 1 liquid measuring cup
  • Pitchers
  • 1 small serving spoon
  • Serving tray
  • Paper cups and napkins

Prepare in Advance

  • Wash all fruit. Pit, peel, or hull fruit and chop.
  • Open containers of apple juice and flavored low-fat yogurt.

Directions

  1. Place enough fruit in a blender to make 3 servings.
  2. Pour ½ cup apple juice into blender.
  3. Add 2 cups yogurt.
  4. Blend until smooth.
  5. Pour shake into cups and enjoy!

Related Literature

  • Fruit: A First Discovery Book, Scholastic
  • Eating the Alphabet: Fruits and Vegetables from A to Z, Lois Ehlert, Harcourt Brace Publishing

Power Play Salsa

From Kids Get Cookin’! California Department of Public Health

Serving Suggestions

  • Serves: 6 or 24
  • Serving Size: ½ cup
  • Recommended Grade Level: Elementary, middle, and high school
  • Recommended Cooking Style: Cooperative or Cooking Station

Ingredients by Serving

6 Servings 24 Servings
2 cups fresh tomatoes, chopped 8 cups fresh tomatoes, chopped
⅓ cup fresh onions, finely chopped 1⅓ cup fresh onions, finely chopped
1 clove fresh garlic, finely chopped 1 head fresh garlic, finely chopped
1 teaspoon jalapeno pepper, finely chopped (optional) 1 tablespoon and 1 teaspoon jalapeno pepper, finely chopped (optional)
1 tablespoon fresh lime juice 4 tablespoons fresh lime juice
30 baked tortilla chips 120 baked tortilla chips

Equipment

  • 2 chef knives
  • 2 cutting boards
  • 1 mixing bowl
  • 1 set of measuring cups
  • 1 set of measuring spoons
  • 1 mixing or serving spoon
  • Paper plates and napkins

Prepare in Advance

  • Wash tomatoes in clean cold water.
  • Peel and wash onions and garlic in clean cold water.
  • Wash jalapeno pepper and remove seeds.
  • Wash and juice lime.

Directions

  1. Chop tomatoes and add to mixing bowl.
  2. Finely chop onion, garlic, and jalapeno (if using) and add to bowl.
  3. Measure lime juice and add to bowl.
  4. Gently mix all ingredients in bowl.
  5. Place chips on serving plate with ½-cup salsa. Enjoy!

Related Literature

  • The Tortilla Factory, Gary Paulsen, Harcourt Brace & Company
  • The Vegetable Show, Laurie Kransy Brown, Little Brown & Company
Questions:   Nutrition Services Division | HHFKA@cde.ca.gov | 800-952-5609
Last Reviewed: Friday, September 13, 2019
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