Posted by Roisin Liew, Delaware on July 15, 2014
"Well, I am both Chinese, from my father's side, and Irish, from my mother's side. My mom loves shepherd's pie, and I love the taste of Chinese food," says Roisin. "So, one day while eating shepherd's pie I thought, "What if I used ground turkey instead of beef. I bet it would be delicious! And it was!" Roisin likes this Get Your Goat for dessert. - Roisin Liew, age 9, Delaware
Posted by Cecilia Vinas, Connecticut on July 15, 2014
"I came up with my dish by thinking about a food that a lot of Americans enjoy--I came up with a hamburger,” says Cecilia. “Next I thought of how I can make this dish healthier but still taste really good. I thought of a quinoa base for grain with chicken for a lean protein, then kale and potato for veggies." - Cecilia Vinas, age 10, Connecticut
Posted by Kiana Farkash, Colorado on July 15, 2014
"I made grilled salmon because it is one of my very favorite dishes," says Kiana. "I made the salad because it is very colorful and it reminds me of spring. I like warm, tropical places, so I decided to serve this with a tropical breeze smoothie because it reminds me of our family trip to Florida. I used farro because it's a healthy whole grain and I like the nuttier flavor it has!" - Kiana Farkash, age 8, Colorado
Posted by Genene Savall Wedd, California on July 15, 2014
"I love cooking with my mom. It is fun spending time with her and talking about my day," says Genene. "This is one of my favorite recipes because it reminds me of Ethiopia, my birthplace, and is a very healthy meal for my body. We added our favorite traditional ingredients together to create this comfort food to suit our tastes.
Posted by Michael Lombardi, New York on July 15, 2014
"My grandparents take me out for Chinese dumplings for a good report card,” says Mike. “We wanted to make a healthy version at home. Kids like finger foods, so I decided to make this fun. My aunt must eat gluten-free, so we used tamari instead of regular soy sauce. To complete a MyPlate-inspired meal, I would serve this with steamed broccoli and a glass of low-fat milk." - Michael Lombardi, age 11, New York
Posted by Hart Irby, Arkansas on July 15, 2014
"I live right outside of Little Rock, and I love going into the city and seeing the Asian Gate and Garden along the Arkansas River," notes Hart. "I learned that it represents the cultural exchanges between two countries (America and South Korea) and two cities (Little Rock and Hanam City). I was inspired by this, and thought it would be neat to blend two cultures together with food. Arkansas is known for its catfish, and I love Asian food!
Posted by Grace Keating, Nevada on July 15, 2014
"My grandma started making this recipe for my dad when he was little. My mom and I took the original recipe and made it healthier,” says Grace. “I love to adapt recipes and make them healthy. I would serve the Chicken and Grape Salad Lettuce Wraps with a fresh quinoa salad.
Posted by Cody Vasquez, Arizona on July 15, 2014
"My mom and dad own a small Mexican food restaurant, so I always go in the kitchen and try to make something new with the ingredients we have," says Cody. "This is a great dish since I live in Arizona, because it is not only delicious and healthy but also very refreshing on warm summer days." - Cody Vasquez, age 11, Arizona
Posted by Michael Halpern, Alaska on July 15, 2014
"Being an Alaskan-born kid, I love salmon! I like the salmon my dad prepares, but decided to break out and take it to the next level," explains Michael. "So, I decided to combine some of the ingredients from foods I enjoy to create an original recipe. I also have a friend who is gluten-intolerant, so I made this recipe gluten-free.
Posted by Jane Battle, Alabama on July 15, 2014
"I watch cooking shows on the Food Network. The show Chopped is all about how to create a dish out of different ingredients," says 10-year-old Jane. "For this recipe, I tried to think that way about ingredients that I love--tomatoes, kale, and pasta. I basically tried to replace a traditional meat spaghetti dish with vegetables. For the pasta, I used spaghetti squash. It's fun to scrape it into the bowl, and it looks like a science experiment!