Kid-Friendly Vegetable Recipes


ASPARAGUS GUACAMOLE *A new twist on a classic recipe, Michigan style!
5-6 Asparagus Spears
¼ cup cilantro, chopped
½ lime, juiced
2 green onions, sliced thin
1 clove garlic, minced (or 1-2 garlic scapes)
1 tomato, seeded and diced
1 tsp Kosher salt
Break off woody ends on asparagus, if necessary.  Blanch asparagus quickly and purée in Food Processor.  Then add cilantro, lime, onions, garlic, tomato, salt and purée until well combined.  Serve with fresh vegetables, chips, or pita.

1/4 cup toasted pine nuts, sunflower seeds, or walnuts
3/4 cup coarsely chopped garlic scapes*
Juice and zest of 1/2 lemon (optional)
1/2 teaspoon salt
1/2 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
*Or use half scapes and half herbs such as basil or dill
Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor.  Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese.  Store in an air-tight jar in the refrigerator for up to 2 weeks or freeze.  Pesto is wonderful on bread, sandwiches, pasta, foccacia, as a dip for raw vegetables, or on meat such as chicken and fish.  Yields about 1 cup.