Have your kids reach for something healthy to make for their after school snacks. This can cut down on expensive fruit snacks and be fun for them to make on their own, with a little supervision, of course.
Grocery list of things you need in the home:
Snacks to prepare
Recipes:
Middle Eastern Yogurt dip
- Ingredients:
Plain yogurt
Scant mayonnaise
Dry mint
Apple cider Vinegar
Salt
The dip should be smooth and creamy when finished. Serve with raw vegetables in season.
- Ingredients:
Fresh berries
Ricotta
1 Lemon
2 Tbsp raw sugar
Fruit will be served with ricotta and sugared lemon zest. This is also wonderful over fresh peaches or other stone fruit in summer.
Bruschetta - Demo Recipe
Serves 4
- Ingredients:
12 slices of baguette or 8 slices of country style bread (day old ok)
2-3 cloves garlic
2-3 Tbsp olive oil
Method:
Slice bread into 1/2 inch slices.
Grill or toast both sides of bread slices
Rub one side of each toast with a clove of garlic
Drizzle olive oil over toast and serve.
Optional-top with tomatoes, grilled vegetables and herbs.
Demo Topping
- ¼ Cup steamed Swiss chard, chopped
1 slice Proscuitto or ham, sliced into 12 pieces
2 cloves garlic
2 Tbsp olive oil
2 Tbsp parmesan cheese, grated
Combine Swiss chard, garlic and olive oil. Spread 1 tsp Swiss chard mixture onto each piece of toast. Add a piece of ham and sprinkle with cheese.
Other topping suggestions:
A bit of leftover grilled or sautéed vegetables combined with cheese or herbs make excellent bruschetta toppings.
Sautéed sliced or chopped mushrooms with thyme
Fresh tomatoes, diced
Broccoli with chopped olives and toasted pine nuts
Prosciutto with greens or asparagus
Cannelli beans with tomatoes
Use your imaginations
Oranges and Kiwi with Yogurt citrus sauce
- Ingredients:
Orange, peeled and sliced
Kiwi, peeled & sliced
yogurt or Greek style yogurt honey
lemon juice
orange juice
fresh mint
Info about Laurie Zerga:
Laurie Zerga is a mother of two teens and has an extensive business background as a former officer of a fortune-500 company. The programs combine nutrition, the science of food safety, cooking instruction, table etiquette and tours of food businesses. Her primary clients are organizations that support youth and families as she develops and implements life skill programs. She has worked with public schools, such as San Francisco Unified School District as well as private schools and non-profit organizations such as Boys and Girls Clubs in the Bay Area. She was recently been featured in the May issue of Costco Connection, quoted in the cover article "Mom, Inc." as one of six entrepreneurs. She's also been a guest of "Healthy, Wealthy, WOW" on Grapevine Radio.
Laurie Zerga's Web site: www.lauriesculinarycamp.com
