Brussels Sprouts, Cabbage, Carrots, Collards, Sweet Potatoes, Spinach
Kids love to eat their veggies when they have the power to choose them! Try this recipe for personal Veggie Pizzas
using crescent rolls or tortillas and whatever veggies you have in season. This recipe is from the Oregon State Extension Office. See their publication on Using Veggies from School Gardens in Recipes
1 package low-fat crescent rolls
4 ounces non-fat cream cheese
1⁄4 cup non-fat mayonnaise
1⁄2 cup non-fat sour cream
1⁄2 teaspoon dried basil (or thyme)
1⁄2 cup broccoli, chopped
1⁄2 cup cauliflower, chopped
1⁄4 cup green pepper, finely chopped
1⁄2 cup carrot, finely chopped
1⁄3 cup low-fat shredded cheddar cheese
Heat oven to 350° F.
Unroll the crescent rolls and place them on a baking sheet to bake. Bake for 10 minutes.
Mix together the cream cheese, mayonnaise, sour cream and basil until smooth.
Spread mixture on the cooled crescent rolls.
Sprinkle the chopped vegetables and shredded cheddar cheese on top of the cream cheese mixture. Serve immediately.
Refrigerate leftovers within 2 hours.
Need materials to cook with in your classroom? Borrow the mobile cooking cart from the Office of Service Learning and/or contact a local chef to come cook with your class! Contact firstname.lastname@example.org to learn more!