MSU Extension Tollgate Farm and Education Center

Nature's Engineers Camp: Garden Kitchen Recipes

Monday Morning: Black Bean Hummus

Ingredients:

1 black bean can

1 clove of garlic, minced

2 TBSP. olive oil

2 TBSP. tahini

½ lime juice

½ tsp. cumin

½ tsp. ground coriander

½ tsp. salt

Directions:

1. In a food processor, blend garlic, oil, tahini, lime juice, cumin, salt, coriander, and black beans. Serve with pita bread.

Monday Afternoon: Sweet Potato Pancakes

Ingredients:

4 sweet potatoes

6 eggs

pinch of salt, pepper, and cinnamon

Directions:

1. Boil sweet potatoes until soft, about 40 minutes. Let cool until you are about to hold it, about 20 minutes. 
2. Once sweet potatoes have cooled, peel off the skin. Add sweet potato meat to a blender. Add eggs, salt, pepper, and cinnamon to the blender. Blend all ingredients until smooth.
3. Heat up a griddle or skillet to medium-high heat. Add about ¼ of a cup of the sweet potato mixture to the pan for each pancake. Cook on each side for about 2 minutes. 
4. Serve with maple syrup. 

Tuesday Morning: Pumpkin Pie Smoothie

Ingredients:

1 cup frozen squash

2 cups frozen cauliflower

2 cups pumpkin puree

1 cup dairy-free milk

8 dates, soaked and pitted

2 tsp. maple syrup

½ TBSP. ginger

½ TBSP. turmeric

1 TBSP. pumpkin pie spice

Directions:

1. Blend all ingredients together until smooth, serve, and enjoy. 

Tuesday Afternoon: Pico de Gallo

Ingredients:

1 chopped white onion

1 medium jalapeno/serrano pepper, ribs & seeds removed

1/4 cup lime juice

3/4 TSP. sea salt, more to taste

1 1/2 lbs red tomatoes ( 8 small/4 large)

1/2 cup fresh cilantro (1 bunch)

1. In medium serving bowl, mix chopped onion, jalapeno, lime juice, and salt. Marinate for 5 mins while chopping tomatoes and cilantro.
2. Add chopped tomatoes & cilantro to bowl, stir to combine. Taste, add salt if flavor isn't zinging
3. For best flavor, let mix marinate for 15 minutes or several hours in fridge. Serve as a dip with large serving fork to avoid watery tomato juice. Mixture keeps well for up to 4 days covered in fridge.

Wednesday Morning: Mini Zucchini Pizzas

Ingredients:

3 Large Squash sliced into ¼” rounds

Extra Virgin Olive Oil, for brushing

¼ c. Marinara/pizza sauce

⅓ c. shredded mozzarella

Dried Oregano, for sprinkling

1. Preheat oven to 400°F
2. Place zucchini on a baking sheet and brush with olive oil, bake until tender, 5 mins
3. Spoon thin layer of sauce over each slice, then top with mozzarella, sprinkle with dried oregano and bake until zucchini is tender and cheese is melted, 10 mins.

Wednesday Afternoon: Sweet Potato & Black Bean Taco Cups

Ingredients (10 servings)

4 sweet potatoes

4 TBS. Oil (Canola/Grapeseed)

1 TSP. Chili powder

½ tsp. ground cumin

½ yellow onion

1 TSP. salt

1 garlic clove

½ Jalapeno

1 black bean can

tortilla chips

1 avocado

½ cilantro bunch

Directions:

1. Preheat to 425°F, dice sweet potatoes & toss in medium bowl with chili, cumin, ½ salt and oil. Bake for 10 mins, flip, and bake for 10 mins
2. While baking potatoes, sauté onions until soft and translucent. Add garlic & jalapeno, cook for 2 mins
3. Add beans & cook for 10-15 mins, stirring occasionally.

To Serve:

1. Crush pre-made tortilla chips, mix into taco cup and serve!

Thursday Morning: Ants on a Log

Ingredients: 

6 celery sticks

½ cup sun butter

½ cup raisins

Directions:

1. Rinse off celery and pat dry. Cut in half
2. Spread sun butter in cavity of each celery stick
3. press raisins on top, and serve!

Thursday Afternoon: Strawberry Spinach Salad

Ingredients:

2 cups spinach

½ strawberry container

½ cup dried cherries

½ tsp Worcester sauce

½ cup honey

½ cup apple cider vinegar

½ cup olive oil

1 TSP. granulated garlic

Directions:

1. In mason jar combine dressing ingredients, shake and let sit
2. Wash greens and shake dry, slice strawberries, toast sesame seeds (or almond slivers if no nut allergies). Mix and toss cherries.
3. You can change fruit to mandarin oranges, or even raspberries
4. Serve salad mixed with dressing or on the side.

Friday Morning: Avocado Deviled Eggs

Ingredients (10 servings)

8 eggs

2 avocados

½ cup lime juice

salt & pepper to taste

Directions:

1. Hard-boil the eggs, and carefully peel the shell, cutting in half lengthwise and place on serving platter
2. 2 cut avocados in ½, remove pit, scoop out avocado flesh and place in bowl. Mash with fork. Take egg yols out of eggs, and add to mixture, stir in lime juice, salt, and pepper
3. Refill egg halves with a spoonful of the mixture, and serve.

Friday Afternoon: Chocolate Strawberry Smoothie

Ingredients: 

1 cup spinach

½ cup water/milk of choice

1 banana

½ TBS. sun butter

2 TBS. gluten free oats

2 TSP. cocoa powder

1 TSP. Maple Syrup

1 Cup strawberries

Directions:

Blend and serve!