Clean Eating for Kids
Slow Food Bluegrass partnered with the Bardstown Road Farmers’ Market to host the Kids Clean Eating Recipe Contest August 12. Open to children 14 and under, contestants designed and prepared original recipes using seasonal ingredients, at least one ingredient sourced from the Bardstown Road Farmers’ Market.
The top finalists presented their original recipes to a panel of judges who scored each recipe on originality, presentation, nutrition and taste.
Phyllis Fitzgerald and Patty Marguet of “The Local Life” radio show also interviewed the winners. You can hear the interview at CrescentHillRadio.com/the-local-life.html.
And the winners were:
First Place: Adrian Egbert, age 11
Chicken Bahn Mi
4 French sandwich loaves
2 boneless, skinless chicken breasts
1/2 cup Asian marinade (any store-bought variety, such as Soy Vay Veri Veri Teriyaki Marinade & Sauce)
1 tablespoon olive oil
Pickled vegetables (see recipe)
1/2 cup mayonnaise
Sriracha hot sauce, to taste
Put chicken and marinade together; let sit for at least an hour. Sauté chicken in olive oil. Remove from pan and slice each piece diagonally. Set aside. Mix mayonnaise and sriracha and set aside.
Pickled vegetables:
1 (32-ounce) Mason jar
1/2 red pepper, sliced
1/2 yellow or orange pepper, sliced
1 large carrot, sliced into matchsticks
1/2 purple onion, sliced
1/2 cucumber, sliced
1/2 cup water
3/4 cup white vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon crushed red pepper
3 whole cloves garlic
Place all ingredients in jar, add lid and place in fridge for 3 hours or overnight.
Slice open sandwich rolls. Spread rolls with a mayo/sriracha mixture. Lay chicken on each roll. Top with pickled veggies. Makes 4 sandwiches.
Second Place: Louisa Payne-Young, age 8
Farmers’ Market Peach Salsa on Divine Black Bean Patties
Peach Salsa
2–3 ripe farmers’ market peaches, diced
1 lemon, juiced
lemon zest
1 clove garlic
1/2 red onion
1/2 carrot
1 tablespoon olive oil
cilantro, basil, array of various herbs
salt & red pepper
nasturtium flower for garnish
Peel and pit peaches. Dice them and put them into a bowl. Dice the garlic, onion and carrot, zest the lemon and combine with the peaches. Add lemon juice and olive oil and salt and pepper to taste. Add an array of various herbs including basil and cilantro. Garnish with a nasturtium.
Black Bean Patties
2 cups black or pinto beans, soaked, cooked and drained
2 slices of bread, toasted (heels or stale bread are fine)
1/2 carrot, diced
1 ear corn
1/2 red onion, diced
1 clove garlic, diced
1 egg
2 tablespoons olive oil
cumin, salt & pepper
Toast the bread. Dice onions, garlic and carrot. In a skillet, warm the olive oil; add the diced onion, carrot and garlic; sauté on medium heat. Shuck the corn, cut it off the cob and add it to the other vegetables while they are cooking.
Chop the toast, put it in a blender and blend until it is crumbly but with several chunks. Add eggs, beans and breadcrumbs together and blend until it is thick but chunky and not soupy. If the texture isn’t right, add more breadcrumbs.
Add the vegetables to the bean mixture in a bowl and mix. Form the mixture into patties, refrigerate on a baking sheet lined with wax paper for 20 minutes and then cook in olive oil over medium heat.
Third Place: Kiernan Mudd Funk, age 7
CZ Cake Muffins
2 cups oat bran
2 teaspoons baking powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon cinnamon
1 egg
3 tablespoons honey
2 tablespoon vegetable oil
1 carrot, shredded
1/2 cup shredded zucchini squeezed dry with your hands
1/2 cup cooked and cooled quinoa
Mix dry ingredients together and set aside. Crack egg in bowl and beat to mix. Add honey and oil and mix. Mix in carrot and zucchini shreds. Add quinoa. Add milk. Mix in dry ingredients. Spoon into muffin cups. Cook in 425° oven for 12 minutes, or until firm (test with a toothpick). Makes 12 muffins.
