Give your kids some Veggiecation! This week on Feeding the Future, Orianne Cosentino is joined in the studio by Lisa Suriano, the creator of Veggiecation. Veggiecation is an initiative that brings healthy eating curriculum into schools, and teaches kids of all ages the benefits of vegetables. Hear about Lisa’s commitment to health, and how she was inspired by her father’s career as a chef. Learn how certain techniques like ‘the two bite rule’ help children learn to really taste and like vegetables. How successful has the program been in New York City schools? Orianne shares one of the Veggiecation recipes, and how it fared in the Todder Test Kitchen. This program has been sponsored by Rolling Press. Thanks to SNOWMINE for today’s music.
“We wanted to span all sorts of flavor profiles, because food is love… I wanted these recipes to appeal to all cultural palates.” [8:05]
“Once you get kids involved in a hands-on way, it empowers them because it becomes their recipe.” [20:00]
— Lisa Suriano on Feeding the Future
Zucchini, Tomato & Parmesan Bake
2 medium zucchini, sliced into 1â„4-inch rounds
2 plum tomatoes, sliced into 1â„4-inch rounds
1 garlic clove, minced 1â„2 tsp oregano
2 tbsp olive oil
1â„4 cup flat leaf parsley, chopped salt and pepper to taste
1â„4 cup grated Parmesan cheese
â€¢ Preheat oven to 350 degrees.
â€¢ In a bowl, toss the zucchini and tomatoes with the garlic, oregano, olive oil, parsley, salt and pepper.
â€¢ In an oiled baking dish, arrange the zucchini in overlapping rows. Then arrange the tomatoes on top of the zucchini.
â€¢ Sprinkle the Parmesan cheese on top of the tomatoes. Bake for 35 minutes.