Posted by Moira Doran, Louisiana on July 15, 2014
"My Dad and I came up with this idea. We often have lunch or brunch at friends’ houses or at our house,” says Moira. “They are good for lunch, breakfast, or a snack! I'd serve them with fresh salsa. They fit easily in a lunch box, and travel well. Every time you make a frittata, you can change the ingredients and that will change the flavor.
Posted by Lucy Fairhead Hickerson, Kentucky on July 15, 2014
"My mom and I went to an event called The Taste of Diversity. I tasted three different kinds of pockets from different places in the world,” says Lucy. “I decided to make a pocket. We talked about different kinds of filling, and we decided to start with some of my favorite vegetables, sweet potatoes and kale. I said that our recipe was like an Indian samosa, a Spanish empanada, and an Asian spring roll all at the same time.
Posted by Jasmy Mavilla, Kansas on July 15, 2014
"I love to help my dad grow vegetable and fruits in our home garden, and I love to help my mom use those veggies in different ways with our cooking," recounts Jasmy. "My favorite dish is this spaghetti with lots of vegetables and shrimp cooked in lemony sauce. I like to eat this with fresh fruit or a fruit smoothie." - Jasmy Mavilla, age 8, Kansas
Posted by Anabel Bradley, Iowa on July 15, 2014
"My name is Anabel, and I live on a farm with chickens, turkeys, five acres of asparagus, and two gardens," says Anabel. "I mixed some of my favorite things from our farm, and voilà! The best thing to have with veggie pancakes is blueberries or grapes so you have all the colors of the rainbow on your plate at once. Almost every weekend you will find me in the kitchen because I love to cook.
Posted by Sophie McKinney Han, Indiana on July 15, 2014
"My dad grew up in Honolulu, so at our house we eat a lot of Asian meals. My parents want me to eat vegetables and try new and different foods; however, when I tried spinach, I wasn't too crazy about it on its own," says Sophie. "My mom and I thought of a creative way to add spinach in this dish because it is so nutritious.
Posted by Tess Boghossian, Illinois on July 15, 2014
"We chose to make a soup inspired by Abraham Lincoln's inauguration," says Tess's mom, Deborah. "After some research, we learned a brunoise soup was served for dinner. We wanted to pay tribute to Lincoln's inauguration, but add more nutritional value than the soup originally served by adding whole grains and lean protein.
Posted by Katie Hebdon, Idaho on July 15, 2014
"My mom and I were attempting to make a quick, healthy, and easy dinner, and we came up with this recipe," recounts Katie. "Both my brother Timmy and I modified it to make sure it was a complete meal and tasted fabulous!!! We both love to cook!
Posted by Grady Garzo, Hawaii on July 15, 2014
"In my third-grade class we study about Hawaiian culture. I thought it would be a great idea to create a recipe that combined local Hawaiian foods with the foods of my family's ethnic background," says Grady. "We have been studying about the Hokule'a (a voyaging canoe) as it takes its journey around Polynesia, which is what inspired this delicious meal.
Posted by Lily Vinch, Guam on July 15, 2014
"This recipe has evolved with my family learning about trying new foods and tastes," says Lily. "We started with only a few of the spices and then added the cinnamon and cloves for a tastier dish. We have also experimented with different dried fruits and veggies to add in. We have even wrapped the mixture into lumpia wrappers along the way." - Lily Vinch, age 8, Guam
Posted by Mira Solomon, Georgia on July 15, 2014
"At my school, I have always enjoyed when we have outdoor grilled lunches. But as a vegetarian, there is not really much for me to eat, as the menu is always hot dogs and hamburgers," says Mira. "I decided to create a healthy, delicious, and vegetarian grilled lunch. Vegetarians and meat-eaters alike will devour this scrumptious meal!" Mira likes to have this with a spinach and dried-cranberry salad and frozen mango-banana smoothie.