MSU Extension Tollgate Farm and Education Center

Splish Splash Water Camp: Garden Kitchen Recipes

Monday Morning: 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. 

Monday Afternoon: Asparagus Pakoras

Ingredients:

2 cups chickpea flour

1 lbs. asparagus

3 green onions

¼ cup cilantro

¼ cup dill

1 tsp. salt 

1 tsp. cumin

½ tsp. cayenne pepper

½ tsp. baking powder

vegetable oil

For Lemon Dip:

1 cup plain yogurt

1 lemon juice and zest

1 garlic clove, minced

1 tsp. salt

Directions:

1. For lemon dip, whisk together yogurt, lemon juice & zest, garlic, and salt. Let chill in fridge until ready to serve.
2. In a large bowl, add the chickpea flour, asparagus, green onions, cilantro, dill, salt, cumin, cayenne pepper, and baking powder. Stir well until combined and add water slowly as you stir to create a lump-free batter.
3. Prep a large plate with paper towels and set aside. Using a skillet, shallow fry the pakoras, making each about 2 TBSP. Fry on each side for about 1-2 minutes. Transfer onto a prepared plate and serve with lemon dip. 

Tuesday Morning: Panzanella

Ingredients:

2 large tomatoes, cut into 1” cubes

4 slices of artisan bread, cut into 1” cubes

1 TBSP. olive oil

2 TBSP. Balsamic Vinegar

1 TBSP. basil leaves

1 yellow onion

Salt and pepper to taste

Directions:

1.     Place cut tomatoes in the bottom of the bowl. Add cut bread on top. Drizzle with olive oil and balsamic. Sprinkle with basil leaves, onion, salt and pepper to taste. Scoop from bottom to serve. 

Tuesday Afternoon: Broccoli Salad

Ingredients:

1 cup mayonnaise

¼ cup chopped red onion

½ cup golden raisins

5 TBSP. sugar

2 TBSP. vinegar

7 cups chopped broccoli florets

½ cup sunflower seeds

Directions:

1.     In a large bowl, stir together the mayonnaise, onion, raisins, sugar, and vinegar. Add chopped broccoli and stir to coat. Cover and let chill for 2 hours
2.     Just before serving, stir in sunflower seeds.

Wednesday Morning: Sunbutter and Jelly Taco

Ingredients:

1 loaf of bread

1 sunbutter 

1 jelly jar

1 blueberry container

½ strawberry container

Directions:

1. Spread half of a slice of bread with jelly, and the other half with sunbutter. For each taco, chop up and place on bread 2 strawberries and five blueberries, then fold up like a taco and enjoy!

Wednesday 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)

Directions:

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.

Thursday Morning: Watermelon Pizza

Ingredients:

Two one inch rounds of watermelon

2 kiwi

1 peach

½ container of blueberries

½ container of strawberries

Directions:

1. Slice watermelon rounds. Peel and slice kiwi and peaches. Slice strawberries and blueberries.
2. Place all sliced fruits on top of the watermelon rounds, then cut into six slices

Thursday Afternoon: 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

Directions:

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.

Friday Morning: Pizza Hummus

Ingredients:

1 can chickpea (garbanzo beans)

2 garlic cloves

½ lemon juice

2 TBSP. tomato paste

2 tsp. oregano

2 tsp. basil

¼ tsp. onion powder

¼ tsp. salt

Directions:

1. Add chickpeas, garlic, lemon juice, tomato paste, and all of the spices to a food processor or blender. Blend until smooth and enjoy!

Friday Afternoon: Apple Smoothie

Ingredients:

4 cups of fresh apple chunks, skin on

2 bananas

1 cup of plain yogurt

½ cup of dairy free milk

½ strawberry container 

½ tsp. vanilla extract

¼ tsp, cinnamon