Here you have it, fellow parents: tried and true kid-tested recipes that have all gotten the thumbs up from 100 Mile Challenge participants and staffers.
This roundup includes everything from breakfast to dessert. Not surprisingly, potatoes figure large, but we've also included other veggies that even children will love. We've also got you covered with snacks like crackers, flatbread, and of course, dips aplenty.
(Note to kid-free folks: These recipes are seriously scrumptious for all ages.)
Breakfast
Angela's Egg Bowls
Apple-Stuffed Crepes with Blueberry Sauce
Blackberry Smoothies
Crustless Mini Quiches
Easy 100-Mile Jam
Easy Breakfast Smoothies
Fig and Pear Jam
French Style Omelette
French Style Scrambled Eggs
Fruit Compote with Yogurt
Lunch and Dinner
Baked Zucchini Strata
Broccoli and Potato Soup
Butternut Squash Soup
Goat Cheese Potato Cake and Tenderloin Steak
Italian Greens and Beans
Italian Meat Loaf
Maple-Glazed Peameal Bacon with Potato Rosti
Roast Beef Tenderloin with Yorkshire Pudding
Roast Chicken with Apples and Rosemary
Sizzling Garlic Shrimp
Steve Peters's Throwdown Pizza
Side Dishes
Caramelized Potatoes
Cauliflower Puree
Herbed Oven Fries
Honey Roasted Sweet Potatoes
Honey Roasted Carrots
Potato Patties
Roast Garlic Mashed Potatoes
Roasted Broccoli
Squash Gratin
White Cheddar Garlic Mashed Potatoes
Snacks
100-Mile Flatbread
Angela's Veggies and Dip
Cheese Crackers
Easy Applesauce
Vegetable Chips
Desserts
100-Mile Caramel Sauce
Blackberry Frozen Yogurt
Cream Puffs
Hazelnut Gooseberry Pie
Photo: Bruce Tuten, via Creative Commons
When James and Alisa documented their year of local eating in The 100-Mile Diet, at right about this point of the year they found themselves relying heavily on the humble potato for sustenance. It was a challenge to keep mealtimes interesting.
To help you, here's a bushelful of recipes featuring this amazingly versatile root vegetable in myriad ways, from savoury soups to pizza dough, pasta and perogies. Roasted, caramelized, fried, mashed, and au gratin... and, of course, a few variations on the ever-popular potato cake.
Soups
Chicken-Based Turnip and Potato Soup
Potato and Leek Soup
Broccoli Potato Soup
Pizza, Pasta and Perogies
Pizza with Apple and Gorgonzola
Gnocchi with Toasted Pumpkin Seed Pesto
Leek and Aged Cheddar Perogies
Potato Cakes
Potato Salmon Cakes
Potato Bacon Cakes
Poached Eggs, Scallion and Potato Pancake with Smoked Salmon and Wilted Spinach
Goat Cheese Potato Cake with Tenderloin Steak
Au Gratin
Potato, Prosciutto and Egg Gratin
Chef Jennifer Peters's Potatoes au Gratin
The Old Standbys: Mashed, Roasted and Fried
White Cheddar Garlic Mashed Potatoes
Roast Garlic Mashed Potatoes
Basil Mashed Potatoes
Caramelized Potatoes
Roasted Nugget Potatoes
Herbed Oven Fries
Try Something New
Pommes de Terre a la Boulangere
Stuffed Potato Skins from Chef Ben Niemann
Potato, Leek and Mushroom Saute
Find hundreds more local recipes right here on our site!
Winter is almost officially upon us, and now it's time to hunker down with hearty stick-to-your ribs fare.
Root vegetables abound, of course, and apples and pears are still fresh and crunchy. But you can (and should!) also get your greens in the form of spinach, kale, cabbage, escarole, and other hardy winter greens. Nuts are also plentiful and make wonderfully satisfying -- and easily portable -- snacks.
Watch for these items, and more, in your local market:
Looking for ways to prepare these wintry items? Browse our Local Recipes section for menu ideas.
This holiday season, we've got you covered with a handful of appetizer ideas. Not only are these savoury morsels local, they're also incredibly easy to either whip up beforehand or at the last minute.
Mini Steak Sandwiches
Sear skirt steak to medium-rare, not more than 8 minutes. Cut into chunks 1/2-inch to 1 inch thick. Spread bread with mustard and/or butter. Top with steak and salt.
Crab Spread
Toss high-quality crab meat with minced shallots, a little tarragon or a lot of parsley and/or basil, and enough mayonnaise to bind. Serve on bread or, for a little something different, on lettuce leaves.
Baked Goat Cheese
Slice soft goat cheese and brush with oil. Sprinkle with salt, pepper and chopped herbs, then with bread crumbs. Bake at 350 degrees until soft, about 10 minutes, and serve hot.
Sauteed Mushrooms on Toast Points
Chop fresh mushrooms. Cook slowly in oil with salt and pepper until very soft. Stir in minced garlic and parsley. Cook a few more minutes until garlic mellows. Serve on toast points.
Cocktail Chorizo Chunks
Cut chorizo into chunks. Cook in a lightly oiled skillet until nicely browned. Serve with cocktail forks or those old standbys, toothpicks. (You can also use kielbasa for this.)
Classic Creamy Dip
Mix four parts drained yogurt, farmer cheese or cream cheese with one part sour cream, until thoroughly blended. Add thyme and chopped parsley (or whatever fresh herbs you prefer), minced garlic, Salt and pepper.
Check out more scrumptious appetizer recipes from our archives:
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