{"id":10254,"date":"2018-02-09T14:42:25","date_gmt":"2018-02-09T14:42:25","guid":{"rendered":"https:\/\/www.crescentgarden.com\/?post_type=note&p=10254"},"modified":"2023-05-24T20:09:17","modified_gmt":"2023-05-25T00:09:17","slug":"planter-to-table","status":"publish","type":"post","link":"https:\/\/www.crescentgarden.com\/blog\/planter-to-table\/","title":{"rendered":"Plant Based Recipes for Kids"},"content":{"rendered":"

Planter to Table:<\/p>\n

The stories of a passionate brown thumb gardener and cook.<\/p>\n

By Paula Douer<\/p>\n

\"\"

Using what I grow at home to create healthy school lunches.<\/p><\/div>\n

I have to confess that I am one of those mother\u2019s that sends the oddest packed lunches to school. It\u2019s a good thing my kids are growing up in this decade, and not in the 80\u2019s as I did. I can guarantee my daughter\u2019s lunches would have been the source of much bullying. She eats the oddest foods for an 8 year old and I love it.<\/p>\n

\"\"

Chickpea and parsley bowl<\/p><\/div>\n

On occasion, I will test to see if she gets a reaction from her school mates. Recently, I sent her with a steamed artichoke and a lemon-mayo dip. She said only one of her friends in the class knew it was an artichoke. (Clearly, I will have to pay for therapy when she gets older!)<\/p>\n

The recipe below for Chickpea Parsley Salad is one of her favorites. The key for me on school lunches is to have all the ingredients, all the time, at home.<\/p>\n

\"Parsley

Fresh parsley grown at home<\/p><\/div>\n

Parsley is one of the herbs I use the most in cooking and up until now I have never gotten the yield for what I consume.<\/p>\n

\"Rim<\/p>\n

This year however I decided to try it in a TruDrop planter and my planter looks like parsley on steroids. I trim it back every time I cook and within a week it is back up again. Try this recipe on your kids or for yourself and you also will want parsley in your garden.<\/p>\n

Chickpea Parsley Salad<\/p>\n

1 garlic clove mashed<\/p>\n

\u00bd Persian lime squeezed<\/p>\n

Equal quantity of olive oil as lime juice<\/p>\n

Salt and Pepper to taste<\/p>\n

1 bunch of chopped flat leaf parsley<\/p>\n

1 can of 16 ounce Garbanzo Beans washed or the equivalent cooked dried beans<\/p>\n

\"\"

Parsley and chickpea<\/p><\/div>\n

Wisk all the ingredients together in a bowl and then add the garbanzo beans. Done!<\/p>\n","protected":false},"excerpt":{"rendered":"

Planter to Table: The stories of a passionate brown thumb gardener and cook. By Paula Douer I have to confess that I am one of those mother\u2019s that sends the oddest packed lunches to school. It\u2019s a good thing my kids are growing up in this decade, and not in the 80\u2019s as I did. […]<\/p>\n","protected":false},"author":2,"featured_media":17664,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[252,31],"tags":[],"acf":{"youtube_id":"","hero_background_image":false,"hero_title":"","hero_subtitle":"","hero_link":"","author_name":"","author_description":"","author_image":false,"text_copy":"","blog_related_products":false,"vimeo_id":"","structure":false,"autoplay":true,"global_slides":false,"activate_video_schema":false,"activate_article_schema":true,"article_schema":"