by Carrie Fehr
Bold colorful peppers and vine-ripened tomatoes always welcome me back to the kitchen classroom in the late summer, where I teach elementary school children how to cook real food inspired by the garden.
We kick off the season with the recipe, Confetti Spaghetti, highlighting the harvest’s bounty of bright jewel tones that look like the fireworks sky on the Fourth of July– a party on a plate that tastes like a celebration in your mouth.
And, oh so healthy too, these vibrant colored fruits and vegetables have a generous infusion of beneficial vitamins and minerals that nourish both the mind and body.
It’s no wonder that students eagerly swarm like bees to honey, to the cooking lesson. Excited fingers slice, dice, and roll fresh leaves of basil into cylinders that are thinly cut into a chiffonade. This early hands-on nutrition lesson is not only fun and engaging for children, but will have a positive impact on the choices they make about food for many years into the future.
Confetti Spaghetti is one of the most versatile recipes you can have in your repertoire. Feel free to choose your favorite seasonal vegetables, red, orange, even purple, and experiment with different flavors and textures or whatever is available to you. Click here for the Confetti Spaghetti recipe.