MAKING A DIFFERENCE
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YUM-O! empowers kids and their families to develop healthy relationships with food and cooking.
Sweet potatoes are one of the most nutritious and tasty vegetables you can eat! You can enjoy this recipe as-is, or jazz it up by adding in 1/4 cup maple syrup or 1 chipotle in adobo sauce. Try serving with Creole Meatloves with Trinity Gravy.
Serves 4-6
This exciting and fun-to-prepare meal has whole grains and fresh vegetables, making it both a delicious and nutritious meal for you and your family. You can also swap in or add Vegetarian “Veg-Head” Beans as a vegetarian option.
This dish was served in over 1600 New York City school's as part of Yum-o!'s collaboration with the New York City Department of Education's Office of SchoolFood!
Serves 4
Baked and bubbly, this combination of ingredients is irresistible! For a vegetarian meal, use tofu sausage.
Serves 4-6
Getting kids to eat their spinach is easy with this pizza-parlor classic that's fun for teen chefs to help prepare.
In a large skillet, bring 1/4 cup water to a boil over medium-high heat. Add half of the spinach and cook, turning, until wilted, 1-2 minutes. Drain. Repeat with the remaining spinach. Let cool slightly, then squeeze to remove as much moisture as possible. Coarsely chop the spinach, then transfer to a large bowl.
In the same skillet, cook the sausage over medium-high heat, breaking it up, until browned, about 5 minutes. Add 1 tablespoon olive oil and the onion and cook, scraping up any browned bits, until the onion is softened, about 5 minutes. Transfer to the spinach mixture. Stir in the mozzarella and parmesan; season with salt and pepper.
Pre-heat the oven to 425°F.
Grease a baking sheet with 1 1/2 teaspoons olive oil. On the baking sheet, stretch out the dough to form a 10-inch x 15-inch rectangle. Mound the filling lengthwise down the center of the dough, leaving a 1-inch border on the short edges. Fold the 1-inch border edges toward the center, then fold each long side over the filling. Flip the calzone seam side down and re-tuck any open ends. Rub the remaning 1 1/2 teaspoons olive oil over the calzone, then cut two small vents in the top. Bake until golden, 30-35 minutes. Serve with the marinara sauce.
Click on the picture of the almonds for more snack ideas!
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