This creamy summer corn salad is a flavorful way to use fresh from the garden sweet corn this summer!
4 ears of corn, shucked and removed from cob
1/2 cup cilantro
1/2 cup scallions, finely chopped
1 cup jalapeno, finely chopped and seeds removed
2 tablespoons canola mayonnaise
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
2 ounces Cotija cheese, grated (about 1/2 cup)
Kids love tacos, and kids love hands-on activities. This recipe combines both for a fun way to tackle the most important meal of the day – breakfast!
Whole wheat tortillas
Eggs – one per person
Shredded spinach leaves
Guacamole or sliced avocado
Salsa or pico de gallo
Other toppings, such as pineapple, mushrooms, diced red onion, diced peppers, etc.
These pita chips make a great crunchy snack, and your kids can help make them! Try them with the bean dip we featured last week!
2 whole wheat pitas
2 teaspooons olive oil
1/4 teaspoon kosher salt
Preheat the oven to 425 degrees.
Cut each pita into 8 triangles. Then open each triangle and separate it into two pieces. You should end up with 32 triangles.
This tasty bean dip is great with fresh veggies, or add whole grain crackers to round out your snack. The orange juice adds a sweet twist that your kids will enjoy!
19 ounce can dark red kidney beans, drained and rinsed
2 cloves garlic, peeled
1⁄2 teaspoon ground cumin
1⁄4 teaspoon salt
1⁄4 cup orange juice
1⁄4 teaspoon chili powder
2 tablespoons chopped fresh cilantro, plus extra for garnish
Vegetables for serving. Carrots, bell pepper strips, cherry tomatoes and celery all work well!
Get your kids dreaming about breakfast with this delicious breakfast treat they’ll start preparing the night before.
1⁄3 cup old-fashioned oats
1⁄3 cup plain yogurt (avoid vanilla or other flavored yogurts which often contain added sugars)
1⁄3 cup low-fat milk
2 tablespoons blueberries
1 tablespoon chopped almonds, raw or toasted
1⁄2 teaspoon honey or real maple syrup
Delicious chocolate muffins are a great snack, dessert or potluck pleaser.
And the one thing that can make chocolate muffins better is finding a way to make them healthier AND even more tasty and moist!
This veggied-up take on chocolate muffins from Chef Rebecca Wauldron of
Busch’s Fresh Food Markets is the perfect way to use up extra zucchini from your garden this summer.
Watch Chef Rebecca and her Camp Little Victors assistant, Lauren, whip up a batch, then check out the recipe below and
enter our $50 Busch’s Fresh Food Markets gift card giveaway!