It isn't always easy to get children to eat the right foods. But you can plant the seeds for healthy habits that will last a lifetime while children are young. Gardens are a great way to get kids involved with food preparation as they can grow more than just plants, they can grow healthy kids! Put simply, children like what they know and they eat what they like. From the very earliest age, children's experience with food influence both preference and intake, and research suggests that the earlier and broader that experience, the healthier the child's diet. Do you want your children to learn more about how to eat the right foods? Join your Marion Hy-Vee dietitian, Kara Behlke, this summer for the Sprouts Get Out and Grow Gardening program. In each class, kids will participate in the growing, harvesting and cooking of garden fresh foods. For more information please visit www.hy-vee.com/store/marion.
If you have never grown a garden Hy-Vee can help you with your gardening needs. If you are wanting to get your kids more involved in gardening visit www.hy-vee.com/stores to find a Cedar Rapids store near you that is offering the Kids Garden Takeover program on May 12th. Families can stop by Hy-Vee to plant their very own vegetable seed to take home and watch it grow. A Garden Center staff member will teach the children how to plant and care for their seed and a Hy-Vee dietitian will be sampling vegetables and fruits that you can grow in your garden this summer.
Mediterranean Chopped Salad
Serves 4 as a light entrée.
Recipe Courtesy America's Test Kitchen
All You Need:
1 medium cucumber , peeled, halved lengthwise, seeded, and cut into 1/2-inch dice (about 1 1/4 cups)
1 pint grape tomatoes , quartered (about 1 1/2 cups)
1 teaspoon table salt
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
1 (14-ounce) can chickpeas , drained and rinsed
1/2 cup chopped pitted kalamata olives
1/2 small minced red onion (about 1/4 cup)
1/2 cup roughly chopped fresh parsley
1 romaine heart , cut into 1/2-inch pieces (about 3 cups)
4 ounces feta cheese , crumbled (about 1 cup) ground black pepper Instructions
All You Do:
1. Combine cucumber, tomatoes, and 1 teaspoon salt in colander set over bowl and let stand 15 minutes.
2. Whisk oil, vinegar, and garlic together in large bowl. Add drained cucumber and tomatoes, chickpeas, olives, onion, and parsley; toss and let stand at room temperature to blend flavors, 5 minutes.
3. Add romaine and feta; toss to combine. Season with salt and pepper and serve.