Spring and summer in Central Virginia are lush with fresh fruits and vegetables. Whether you’re growing your own produce at home, or buying some at your local farmstand or store, there’s no better time to try out new spring recipes that get your whole family eating more veggies. As a food writer and mom, I’m celebrating three different spring vegetables with recipes that kids will love to help prepare and eat!
Three Spring Recipes With Fresh, Local Ingredients
Each of these recipes are easy to prepare, with bright colors and fresh ingredients that will appeal to kids and grown-ups alike. We’ve even included tips for how to get your kids involved, a great way to get them eating and enjoying more vegetables. You can stop by one of the Charlottesville area’s local farmers markets or grow your own vegetables in the back yard. Either way, these simple spring recipes will be a delicious addition to your family’s meal plan.
Easy Cucumber Salad Recipe
Cucumbers are one of the most refreshing vegetables to enjoy in the warmer months. You can enjoy them pickled or raw. In peak season, they have a distinctly crisp flavor. I love preparing this cucumber salad recipe because it’s the fastest side dish I can make for a large gathering. Think of it as a fresher version of a dill pickle. Guests love it paired with main dishes like crab cakes, grilled tofu, and even veggie dumplings!
Ingredients:
- 2 large English cucumbers, thinly sliced
- ½ red onion, thinly sliced
- ¼ cup white wine vinegar
- 1 tablespoon of agave or maple syrup
- 1 teaspoon kosher salt
- 4 tablespoon fresh dill, finely chopped
- 4 tablespoon fresh chives, finely chopped
- Black pepper
Instructions:
- Combine cucumbers, onions, vinegar, sweetener and salt in a bowl.
- Cover and place the bowl the fridge for about 30 minutes to chill.
- Drain excess water from the vegetables.
- Add in dill, chives and as much freshly cracked black pepper as desired.
- Mix and serve.
Simple & Colorful Carrot Pancakes
Carrots are incredibly delicious and versatile. Some of my family’s favorite ways to enjoy carrots are dipped in hummus, pressed into juice with apples, roasted on a sheet pan, stir fried, or in a cake.
If your kid doesn’t usually like carrots, then these Carrot Pancakes could be a hit! They’re a fun, flavorful way to incorporate veggies into a sweet Saturday morning breakfast. The grated carrots give a pop of color and the spices add a depth of flavor that contrasts the sweet syrup they will inevitably be topped with.
Ingredients:
- 1 teaspoon apple cider vinegar or lemon juice
- 1 ¼ cup non-dairy milk of choice
- 1 ½ cup flour
- 3 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon brown sugar
- ¼ teaspoon pumpkin spice or cinnamon
- 1 tablespoon oil or melted butter
- 1 egg (or 1 tablespoon of Just Egg)
- 1 large carrot, grated
Instructions:
- Combine apple cider vinegar and milk in a measuring cup and set aside to become buttermilk.
- Combine all dry ingredients in a large bowl until well mixed.
- Mix together dry ingredients, carrots, and wet ingredients until just smooth. Be careful not to over mix.
- In a large skillet on low-medium heat, warm oil or butter of choice.
- Pour ½ cup of batter onto the pan. Wait about 4 minutes or until you see bubbles throughout and flip the pancake.
- Continue to cook the pancake for another 4 minutes or until it feels firm in the center.
- Enjoy warm with syrup, cream, or a sprinkling of chopped nuts.
Spring Tomato Quiche
Raw tomatoes can be a tough sell with kids. But salted and cooked, they can create a savory bite that adds so much flavor to any dish.
A quiche is essentially an egg pie best enjoyed for breakfast, brunch, or lunch. This is a base recipe for a traditional quiche, so you can add any variety of ingredients to make it your own! I’ve added tomatoes here, but also love to include spinach and mushrooms. Other variations could be meats like chorizo, veggies like asparagus, and cheeses like Gruyère.
With the creation of egg substitutes, you can even enjoy this slice of pie as a vegan!
Ingredients:
- 1 frozen pie crust in pie pan
- 6 large eggs (or 1 cup Just Egg)
- ½ cup milk of choice (dairy or unsweetened oat or soy milk)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup cheese of choice
- 6 oz cherry tomatoes, halved
- Optional: other fillings like cooked meats, veggies, etc.
Instructions:
- Preheat oven to 400°F.
- Remove pie crust from the freezer and set aside.
- Combine all other ingredients except for the cheese and filling in a bowl until well mixed.
- Sprinkle cheese and cut-side up tomatoes into pie crust. Pour in egg mixture.
- Bake for about 45 minutes. It should look firm and have a smooth, golden layer across it.
- Allow to cool for about 30 minutes before serving.
Tips for Cooking with Kids
Cooking with kids may seem like a recipe for mess. But it’s actually a great way to get young children interested in what they are eating! Yes, it’s usually slower than cooking by yourself. However, if you plan for a little extra time in the kitchen, you can create fun memories, build useful skills, and end up with a fresh, tasty dish.
- Start from the beginning. Bring your kids with you while shopping, and let them help pick out the ingredients you need.
- Pick age appropriate tasks. Toddlers can mix and pour. Older children can learn to use peelers and knives with supervision. Elementary schoolers and tweens can start to use the oven and stove with your guidance. Teens who have been practicing can probably handle it all!
- Talk about what you’re doing. Why are you mixing milk and vinegar? How do you know when the quiche is done? Explain the process of cooking, not just the steps, to prepare kids for following recipes on their own in the future.
- Encourage finishing touches. Can your kids set the table? Grind pepper or sprinkle cheese on the final dish? Teaching kids to take pride in their dishes can help them appreciate the work that other people do as well.
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CARRINGTON EPPERSON is an artist, mom, and UVA alum raising her family and foraging in the forest. She is the owner of Chanterelle Café, which offers a variety of vegan, allergy-friendly baked goods.