Ingredients:

3 cups of diced roma tomatoes

1/2 cup chopped cilantro

1/2 cup diced white onion

salt to taste

the juice of one whole lime

1 seeded and chopped pepper (possibly jalapeno depending of your desired spice!)

Directions:

1. In a medium size bowl, add chopped tomatoes.
2. Add the cilantro and onion.
3. Add a pinch of salt.
4. Squeeze the juice of one whole lime.
5. Stir in the pepper and mix well.
6. Refrigerate for one hour.

ENJOY with some tortilla chips!

Ingredients:

3 cups of packed fresh basil leaves

3 to 4 large garlic cloves

1/3 cup olive oil

1/3 cup parmesan cheese

salt and pepper

*optional: 1/3 cup of a type of nut – pine nut, walnut or macadamia nut

Directions:

1. Place the basil leaves and garlic in a blender or food processor and mince well.
2. Add the choice of nut, if desired, and continue to blend until the nuts are ground.
3. Drizzle in the olive oil ( or in sections like Merrin did) as you keep the machine running. Once you have a smooth paste, transfer it to the bowl and gently stir in the cheese.
4. Season with salt and pepper.
5. Add to some hot noodles, use as a pizza sauce or as a dip with crackers!

ENJOY!

Note: recipe is adapted from the Moosewood Cookbook

Ingredients:

Butter lettuce ( or whichever you prefer – Merrin likes baby romaine!)

Grated carrots

Pumpkin, sesame or sunflower seeds

Olives

Feta or parmesan cheese ( adults like blue cheese!)

Cranberries

*optional: Really anything that you like!

Directions:

1. Grate the carrots ( have a parent help you).
2. Place all your salad topping in glass containers *
3. Wash the lettuce in a salad spinner.
4. Place salad in a large bowl, and with a big spoon and fork serve yourself some lettuce on a plate.
5. Using a spoon, sprinkle your salad with your favorite toppings.
6. Either sparingly pour some salad dressing on top of your salad or eat it as is ( Pearl and Merrin like it this way!)

*We place the glass containers in the fridge and bring them out on the table at dinner time. Everyone can create their own salad that way!

ENJOY!

Ingredients:

1/4 cup water

3 cloves of minced garlic

16 ounce package frozen edamame in the pod

1/4 cup teriyaki sauce

1 tbsp brown sugar

1 tbsp rice vinegar

1 tbsp sesame oil

1 tbsp sesame seeds

Directions:

1. Bring the water and garlic to a boil in a saucepan over high heat.
2. Stir in the edamame, and cook until the edamame are hot, and the water has almost evaporated.
3. Reduce the heat, and stir in teriyaki sauce, brown sugar, rice vinegar, and sesame oil.
4. Stir consistently until the sauce thickens and has fully coated the edamame.
5. Place in a bowl and sprinkle with sesame seeds.

ENJOY!

Recipe from allrecipes.com: Garlic Teriyaki Edamame

Ingredients:

Canola Oil

Organic popcorn seeds

Organic butter

Sea salt

*optional: nutritional yeast, parmesan cheese, nori furikake ( seaweed and sesame seed mix)

Directions:

1. Pour enough canola oil to cover the bottom of your medium sized pot.

2. Place 1/2 to 1 cup of popcorn seeds into the oiled pot. Make sure the popcorn seeds are completely covered with oil.

3. Cover the pot. Heat the pot up on a medium to hot stove top burner. Shake the pot when you hear the popcorn popping.

4. Begin melting the butter on another burner ( maybe 1+ tablespoon).

5. Once the popcorn has stopped popping, remove from the burner, and pour into an appropriate sized bowl.

6. Mix in the melted butter and your favorite toppings into the popcorn.

ENJOY!

Zoe’s dad, Mark, a well-known chef, gave the kids this recipe from the top of his head!

Mark’s Ingredients:

1 red bell pepper seeded and chopped

1 green pepper, seeded and chopped

1 yellow onion, chopped

½ cucumber, chopped

3 cups of plum tomatoes, seeded and chopped

3 ¾ cups of tomato juice

2 TBSP red wine vinegar

2 TBSP of olive oil

1 TBSP of sugar

salt and pepper to taste

(to spice it up you can add 1 fresh chili, seeded and chopped)

Garnish:

tarragon

basil

a little finely chopped cucumber

maybe a dollop of plain yogurt or sour cream

Directions:

1. Place everything in a blender or food processor. Mix until nicely blended but not smooth.
2. Chill in fridge or ladle (fancy soup spoon!) into some bowls.
3. Garnish as desired.

ENJOY!

Directions:

Pearl and Zoe realized that there is only one basic rule ( but a few other small ones) when setting a table properly.
The basic rule is: You need to place the utensils or silver ware in the order of use, that is, from the outside in (this matters when you need more than one fork, knife or spoon – a salad fork, main meal fork and dessert fork – but this is for a really fancy meal).

Other Rules:

1. Forks go to the left of the plate, and knives and spoons go to the right.
2. The sharp edge of the knife faces towards the plate.
3. The glasses go on the right side of the plate.
4. Remember to have a napkin under, beside the fork or even on the plate!

It is a nice touch to add some flowers to the table!

Owen and Max’s favorite ingredients:
Strawberries
Blueberries
Banana
Dump of milk (adjust in to how thick you want the shake to be)
Some yogurt
Protein powder

Directions:
With the help of older cousins or your parents, put everything in your blender and mix up until smooth. Pour into glasses and add straws if you like!
Cheers!

Merrin and Pearl’s favorite smoothie recipe ingredients:
Mangos, strawberries and a banana
Blueberries, peaches and a banana
whey or rice based protein powder ( 1 or 2 scoops)
cod liver oil ( 1 tsp or so)
probiotics (when mom is around!)
water or milk – rice, cow’s whatever you fancy

Directions:
Blend away!

These ingredients are Lucy’s basics:

Olive oil

3 eggs

Garlic salt

Parsley

Lucy’s extras (for the adults!):

Tomatoes

Spinach

Cheese (any kind)

Ham

Bell peppers

Onions

Directions:

1. Heat lots of olive oil in a frying pan
2. Crack 3 eggs in a bowl and mix until well blended.
3. Pour eggs into well heated pan
4. Sprinkle garlic salt on top of eggs
5. Add any extra ingredients
6. Cook until not runny and then carefully flip
7. Cook a few more minutes
8. Slide on to eating plate and top with parsley

ENJOY!

Ingredients:

3 eggs

¾ cup milk

¾ cup of flour ( whichever type you like)

1 tsp of vanilla

2 tbsp of butter

Yummies: you may want to add fruit (apples with some cinnamon) or slivered almonds at the bottom of the pan

Directions:

1. Preheat oven to 425˚F
2. Place butter in a glass pan (11 inches by 7 inches) and place in the oven while the oven is heating up – you want the butter to melt but not burn.
3. In a medium size bowl, mix together all the wet ingredients – eggs, milk, and vanilla, until smooth.
4. Add flour and mix well.
5. Take glass pan out of the oven. At this time you can add your extra “yummies” – fruit or nuts to the bottom with the melted butter.
6. Pour the batter into the pan.
7. Place back in the over for 20 minutes or so (make sure you check because all ovens are different!)
8. While the oven cake is cooking, you can gently heat up some maple syrup on the stovetop.
9. Once the oven cake is lightly brown and all puffed up (like a soufflé), take it out and serve!

ENJOY!