Mom’s Fresh Salsa

Tomatoes cut up
and diced
Onions, however
many you want
Small can of mild
green chilies
Garlic cloves
Salt to taste

This recipe is very much a taste as you go method. Start with the number of tomatoes you’d like to use, add one onion, one can of green chilies, two garlic cloves and ¼ teaspoon salt and then taste to see if you'd like more flavor. This is a good way to let kids experiment and create their own version.

Cabbage Salad

1 Cabbage, cut up
1 pkg. Chicken flavor
Ramen noodles,
crunched up (save

the seasoning for the
dressing)
Slivered almonds
Sunflower seeds
3-4 carrots, shredded

Have an adult cut up cabbage. Let kids crunch up noodles with a kitchen mallet. Then toss salad together in bowl. Mix salad dressing together and pour dressing over top. Serve immediately. If kids would prefer the salad without the dressing leave it without.

Dressing
3 Tbsp. white vinegar
3 Tbsp. white sugar
½ cup oil
seasoning from ramen
noodles
1/8 tsp. salt
1/8 tsp. pepper

Baba Ghanoush

This Middle Eastern recipe has a unique twist wi th a touch of peanut butter for those kids who love peanut butter perhaps that will entice them to give it a try.

1 medium eggplant
1 tsp. olive oil
1/2 cup onions minced
3 cloves garlic
1/4 cup lemon juice
3 Tablespoons creamy
peanut butter

1 Tbsp. fresh parsley,
minced
1/2 tsp. black pepper

Preheat oven to 400. Pierce eggplant in several places with a fork. Place on baking sheet. Bake for one hour, or until soft and collapsed. Cool. Scoop out flesh into blender and discard skin. In skillet, heat oil and saute onions and garlic. Cook and stir three minutes. Transfer to blender and add lemon juice and peanut butter. Process until smooth. Stir in parsley and pepper. Serve with toasted pita wedges.