The Key to Writing an Amazing Blog Post
How to produce quality content each time you publish a new blog post so that you can keep your readers coming back as well as gain new ones.
Posts
Farro with a Tennessee Twist
Posted by: Evie Braude “My inspiration for this recipe was a soup my mom makes. My sister and I adore this soup,” says Evie. “So, I decided to make a version of the soup as a salad that would be easier to take to school in a lunchbox. I was also inspired by the local farmer's market here in Knoxville, TN. The farmer's market has food trucks, pastries, vegetables, meat, and more! I love the salad by itself, but it would also be tasty with my dad's grilled salmon.” - Evie Braude, Age 9, Tennessee Makes 6 to 8 Servings Ingredients: For the Salad: 1 ½ cups farro 2 tablespoons olive oil 2 garlic cloves, peeled and roughly chopped 1 small bunch dinosaur kale or your favorite variety of kale, stems removed and leaves sliced into strips 3 stalks celery, chopped 5 green onions (scallions), white and light green parts only, chopped 1 pint grape tomatoes, halv...
Pan-Roasted Grouper with Carolina Gold Rice Salad
Posted by: Summer LaPress “My mom and I first made this recipe after visiting the beach in Charleston, South Carolina,” says Summer. “Every restaurant had the most delicious fresh fish. Before we left, we bought some grouper at a fish shack that had been caught that morning, and we took it home in a cooler. We also ate rice native to South Carolina, and we were able to find it in stores back home in Greenville. So we came up with this recipe to remind us of our trips to the beach!” - Summer LaPress, Age 9, South Carolina Makes 8 Servings Ingredients: For the Rice Salad: 2 cups Carolina Gold rice or wild rice 10 ounces baby spinach, stems trimmed and leaves roughly chopped ½ red onion, peeled and diced 1 pint multicolor cherry tomatoes, halved 3 cups red grapes, halved For the Vinaigrette: ½ cup ruby red grapefruit juice ¼ cup balsamic vinegar ...
Mexican–Jewish Barley Pozole
Posted by: Clara Aizenman “I created this soup because it represents my heritage, which is Jewish, Mexican, and Eastern European,” says Clara. “I first made this recipe when my grandmother came to visit from Mexico. She was convinced the ingredients wouldn’t go well together, but the result was delicious. This soup combines vegetable barley soup, common to Jewish cooking, with Mexican pozole. I also really love soup.” - Clara Aizenman, Age 11, Rhode Island Makes 4 Servings Ingredients: 1 tablespoon olive oil ½ medium onion, peeled and finely chopped 2 carrots, peeled and diced 1 stalk celery, diced 1 small zucchini, diced 2 skinless, boneless chicken breasts, diced 1 quart chicken broth ½ cup pearled barley 1 (15.5-ounce) can hominy, drained 1 teaspoon dried oregano Salt and pepper to taste For garnish: 1 cup shredded romaine ...
Wrap It Up
Posted by: Felix Gonzalez “One day I was very hungry after my soccer practice so I was inspired to create a nutritious chicken meal that was easy to prepare,” says Felix. “I decided to make this dish as a wrap because I was thinking about the fun times when my dad wrapped me up as a burrito with a blanket when I was a small child. This recipe is versatile because I can change the chicken for fish, or just make it a salad not using the tortilla. This plate goes perfectly with a nonfat Greek yogurt with berries." - Felix Gonzalez, Age 11, Puerto Rico Makes 2 Servings Ingredients: For the Chicken: 4 ounces skinless, boneless chicken breast, thinly sliced Pinch salt and pepper Pinch garlic powder Pinch dried cilantro or parsley 1 teaspoon olive oil ¼ cup peeled and minced onions ¼ cup minced red and green bell peppers 2 high-fiber tortillas For the Sal...
Chicken Taco Tower
Posted by: Sydney Tyner “I'm just a normal kid, so when my stepmom got breast cancer I was scared. When I found out we were going to change our eating habits to be healthier I was mad,” says Sydney. “But once we started eating healthy, I realized it wasn't a bad thing at all. I love tacos and I came up with this new version so I could still eat healthy and have my favorite food. In the summer we use vegetables out of our own garden. It tastes even better then.” - Sydney Tyner, Age 11, Pennsylvania Makes 6 Servings Ingredients: For the Chicken Taco Meat: 2 tablespoons olive oil ⅓ cup peeled and diced onion ⅓ cup diced green bell pepper 1 garlic clove, peeled and minced 1 pound ground chicken 1 tablespoon chili powder ½ teaspoon ground cumin ½ cup fat-free refried beans 1 tablespoon chopped fresh cilantro ¼ teaspoon lime juice ...
