Easter Bunny Veggie Baskets

by Laurie Zerga of Chef-K

Parents can get kids cooking with fun Chef-K recipes and our kid-friendly techniques. Let the kids prepare their own special dishes…shhh, don’t tell anyone, but the kids will eat their vegetables when they cook them.

Everybody knows the Easter bunny is a vegetarian! Remember the trouble Peter Rabbit got into in Mr. MacGregor’s vegetable garden? Well, the Easter bunny loves vegetables too!...why not have your kids make all the Easter Bunny’s favorite spring vegetable dishes for your family Easter Dinner….shhh, don’t tell anyone, but the kids will eat these vegetables because they helped make them. Here’s a favorite:

Bunny’s Favorite Spring Lettuce Baskets
Serves 8 with your favorite Easter dinner.

Bonus: This dish can be made the day before. Enjoy the preparation with the kids including, washing vegetables, chopping, and then have them help clean up the mess. On Easter, just assemble and dress the salad. A 10-12 year-old child that has been helping you in the kitchen can do this for you. One less thing for you to do…

Ingredients:

• 4 green onions
• 3 small carrots
• 4 radishes
• 1 sweet pepper (green bell pepper is ok alternative)
• 1 stalk of celery
• 1 head Butter lettuce
• Salt & pepper to taste (1/8 tsp to start)
• ¼ Cup olive oil
• 3 Tbsp Red or white wine vinegar
• Parsley for garnish

Directions: 

1. Wash and peel outer layer from green onions, finely chop the white and pale green part.
2. Wash and peel carrots; and dice them
3. Wash and dice radishes
4. Wash, remove seeds and de-vein the pepper, and dice
5. Wash and dice celery
6. Wash all lettuces and spin in a lettuce spinner or pat dry in towels.
7. Trim lettuces if needed. Reserve whole leafs, wrap in paper towel and place in a plastic bag until ready to serve.
8. Assemble onions, carrots, radishes, peppers, and celery in a bowl.
9. Make the dressing by combining olive oil, salt & pepper and vinegar in a small bowl or in a jar with a lid.
10. Pour half of dressing over onions, carrots, radish, pepper and celery mixture. Stir to combine.
11. Cover and refrigerate until ready to serve.
12. When ready to serve, place a butter lettuce leaf on a salad dish.
13. Place a spoonful of the diced vegetable mixture, drizzle more dressing on each plate and garnish with a parsley sprig.

Suggested Tools: (available from the iLunchBox store)

• Chef knife 7-8”
• Cutting board
• Colander
• Lettuce spinner or paper towels
• Small bowl
• Jar with lid to make dressing
• Spoon

Tips for kids:

1. Have them peel the skin off the first layer of green onion by hand
2. Use the food processor to chop the radishes & carrots
3. Let the youngest kids spin the lettuce dry.
4. Young children can also shake the dressing in the jar; maker sure the lid is on tight.

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