Posted by Iris Hsiang, Vermont on July 15, 2014
"I have made this because I am half Chinese, so I wanted to make a stir-fry,” says Iris. “We have a family garden, so I appreciate fresh vegetables. My recipe is lactose-free because I am lactose-free. This is one of my favorite dishes!" - Iris Hsiang, age 10, Vermont
Makes 4 servings
Posted by Yonah Kalikow, Massachusetts on July 15, 2014
"My family and I were cleaning out our house for Passover,” says Yonah, “and I wanted to give myself a challenge. I used ingredients that we needed to get rid of for Passover for the burger. Then I thought, kale is a very big power food, and I have it a lot and enjoy it, so why don’t I make a salad with it? I was thinking that most burgers come with coleslaw, so I made a kale slaw instead." - Yonah Kalikow, age 10, Massachusetts
Posted by Esther Matheny, Maryland on July 15, 2014
"My family believes in making things from scratch and not using canned or preserved food,” says Esther. “It is healthier and tastier to use nutritious ingredients and make it yourself. Plus, it’s much more fun to do! It is also a good idea to use local ingredients, which is why I chose a Maryland fish. This is because it prevents pollution and the great use of fuel.
Posted by Sienna Mazone, Maine on July 15, 2014
"Cooking is one of my passions! I like my mom to give me ingredients and time me while I create my own unusual dishes,” says Sienna. “I asked my mom to give me three ingredients to start the process: She gave me a sweet potato, a red Fresno chile pepper, and an avocado. I used these as a starting point and then added other ingredients. I just went to the Boston Museum of Science to see an exhibit about chef Ferran Adrià.
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.