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  • Fresh from the garden: Getting your kids excited about fresh veggies/fruits

    GRAND RAPIDS, MICH. - Getting your kids to eat healthy can be a challenge but it doesn't have to be.

    Chef Jennifer Brower cooks nutritious meals for nearly 170 school districts -- most of them right here in Michigan.

    Chef Jennifer is the Regional Executive Chef of the Great Lakes Region at Chartwells K12. She ensures more than 500,000 students are fed each day.

    Chef Jennifer lives on 24 acres in Hopkins, 30 miles outside of Grand Rapids, with a 20 x 50 foot garden that she uses to find inspiration when planning menus and encouraging kids to try new and healthy foods. 

    Rainbow Ribbons

    Ingredients:

    • 2 lbs fresh beets, sweet potato and zucchini, washed
    • 1 TBSP extra-virgin olive oil 
    • 1 fresh lime, citrused
    • 1 tsp fresh ginger root, peeled, grated
    • ½   tsp fresh garlic cloves, peeled and minced
    • 2 TBSP fresh chopped herbs (basil, cilantro, parsley)

    Directions:

    1. Peel and cut vegetables into ribbons with a sprializer tool.

    2. In large skillet, heat oil, toss in vegetables and stir and cook until just tender.

    3. Quickly add garlic, ginger, lime and chopped herbs as you turn off the pan.

    4. Serve hot or cold with your favorite sauce

    Veggies sticks with Sriracha Cilantro Dip

    Ingredients:

    • Fresh Vegetables: 1/2 lb fresh carrots, washed & peeled 1/2 lb fresh beets, washed & peeled

    Sriracha Cilantro Dip:

    • 1 ½ tsp Sriracha Hot Chili Sauce, purchased
    • ½ tsp ground black pepper
    • 1 cup plain, fat-free yogurt
    • ½ tsp granulated garlic
    • ½ lemon, juiced
    • 1 TBSP fresh cilantro, chopped

    Directions:

    1. Peel and cut vegetables into 6”long x ½” wide sticks.

    2. Arrange on serving plate and serve with dip

    For dip: Blend all ingredients together, chill for 30 minutes and serve.

    (Try a Tzatziki or other mild yogurt-based dip if you prefer something less spicy)​


    WZZM 13​

    November 8, 2017