Vegetable Week & The Big Vegie Crunch recipes

All classes participated in the Big Veggie Crunch today, photos following next week.

Here is a suggestion from their website on how to incorporate veggies into recipes.

• carrot, celery, cucumber – cut into sticks or left whole
• capsicum – cut into sticks or wedges
• corn – raw baby corn spears or a cooked corn cob
• broccoli or cauliflower florets - raw or lightly cooked to keep their crunch
• tomatoes – small cherry tomatoes or a large tomato that can be eaten like an apple
• beans or snow peas - raw or lightly cooked to keep their crunch
• mushrooms – sliced or left whole
• if fresh veg isn’t possible, try canned or frozen vegetables instead

Remember to keep serving up the vegetables at home and in your children’s lunchboxes. Check out the UP THE VEG at Home resource for ideas.