In 2007, Lori Deliso and Liza Connolly, two Lexington, MA moms concerned about the lack of “real” foods in kids’ diets and the desire to teach children about the benefits of eating locally and sustainably, cooked up a five week after-school program called, Kids Cooking Green. I joined the team along with two other dietitians to teach nutrition, and over the years, it’s been exciting to see the program expand to other communities in the Boston area. When you water and nourish a plant it grows, and so has KCG.
Encouraging kids to try new vegetables can often be as simple as jazzing up the presentation, creating a flavorful dip, or letting friends exert some positive peer pressure on one another. Simply put: All it takes is a bit of clever “marketing” to entice even the most skeptical eaters to crunch their way through a variety of nutritious vegetables!
Last week, I met up with Kids Cooking Green at the John F. Kennedy Family Services Center in Charlestown, MA. The goal for the afternoon was to teach the kids about the importance of eating a rainbow of colorful vegetables. Who said kids don’t love green veggies?!
Whole Foods Market in Charlestown donated the food and helped the students—kindergarten through 2nd grade—create two flavorful dips: White Bean & Roasted Garlic Dip (see recipe below) and Liza’s Delicious Dipping Sauce, which I’ll share in another blog post next week. Pictured above is Nora Daniels, Marketing Team Leader at Whole Foods Charlestown.
All hands on deck! Chef Ed Jackson from Whole Foods Charlestown worked with the students on a white bean dip with roasted garlic, lemon juice, fresh cilantro, and extra virgin olive oil. The kids were engaged, focused, and eager to help.
I can’t imagine too many kids who would turn down this veggie & dip platter. While I love the fiber-rich white beans in this recipe, it’s the roasted garlic that gives the dip its “wow” factor.
To roast garlic, slice off the top, drizzle with evoo, wrap in aluminum foil, and bake until the cloves are soft and lightly browned.
Roasted garlic is mild, creamy, and adds big flavors to the dip.
- 1 head garlic
- 2 tablespoons extra virgin olive oil, divided
- Two 15-ounce cans white beans, drained and rinsed
- 2 to 4 tablespoons fresh herbs, such as cilantro
- Juice of 1 lemon
- Kosher salt
- Black pepper
- Preheat the oven to 425°F. Slice the top off the head of garlic. Drizzle with 1 to 2 teaspoons olive oil. Wrap in aluminum foil, place on a small baking dish, and bake until the cloves are soft and lightly browned, about 45 minutes. Remove from oven, cool, and squeeze out the cloves, which should be a bit mushy. Place in the bowl of a food processor.
- To make the dip, add the remaining olive oil, beans, herbs, and lemon juice to the bowl. Process until smooth and creamy. Season with salt and pepper to taste. If you don't own a food processor, you can add your ingredients to a large bowl and smoosh with a potato masher.
- Serve with sliced vegetables and baked tortilla chips. (Note: The dip will keep for 2 to 3 days in the refrigerator.)