Angie Harmon played hostess to a group of NYC kids and media moms to celebrate vegetables. In her honor, we're sharing a few veggie recipes we brought home from that event--they are perfect for the kids and are so easy to make.
First, let's start with my interview. Angie (in a new drama now hears after her Law & Order stint) was so lovely and I coveted her killer 5" Louboutin shoes. Like us, Angie admits her kids don't always eat the most perfect meals. She likes to involve the kids in shopping and offer veggies before meals. It was refreshing to meet this down-to-earth (even though she is very, very tall) mom.
When she wasn't chatting with the media, Angie worked with the kids. Hidden Valley gathered mini-chefs together for a day of www.loveyourveggies.com fun. Angie teamed up with five other moms involved on the campaign (two of Brooklyn's finest--Amy from SelfishMom.com and Jennifer from InJenniesKitchen.com) to make veggie pizzas and dip. Here are a few recipes from these moms that you might want to try in your kitchen.
* ½ whole wheat pita pocket
* 2-3 ounces turkey breast luncheon meat, thinly sliced
* 1 ounce Cheddar cheese
* 2-3 Romaine lettuce leaves
* 2-3 baby carrots
* 2-3 sugar snap peas
* Single cup (2.5 ounces) Hidden Valley® Original Ranch® Light Dressing Cup
* Extra veggies for dipping
Instructions at home:
Cut a 3-inch horizontal slit midway on the pita half. Tuck the turkey, cheese and lettuce into the pita. Stuff the carrots and snap peas into the pouch/slit.
Instructions at school:
Drizzle the Hidden Valley® Original Ranch® Light Dressing Cup into the sandwich. Take the veggies out and dip them into the Hidden Valley® Original Ranch® Light Dressing Cup.
Note: Go ahead and use your child'??s favorite luncheon meat, cheese and veggies. Not in the mood for Romaine? Spinach and arugula work well too. Just be sure to pack extra veggies for dipping!
Ranched-Up Hummus Dip
* 1 can (16 ounces) garbanzo beans, rinsed and drained
* ¼ cup Hidden Valley® Original Ranch® Light dressing
* 3 tablespoons warm water
* 1 tablespoon lemon juice
* 1 clove garlic
* 1 cup red bell pepper, cut into strips
* 1½ cups baby carrots
* 4 (4 inch) pitas, cut into wedges
Combine garbanzo beans, salad dressing, water, lemon juice and garlic in food processor. Process until smooth. Serve as a dip with pepper strips, carrots and pita wedges.
In addition to picking up new recipes, I also learned a little about the "loveyourveggies" program--they have given grants to schools to grow vegetable gardens and are trying to start a movement to embrace new vegetables like the watermelon radish. Thanks to Hidden Valley for the veggies, the interview and for making the green stuff a lot more fun.
Momtrends was not paid for this post. We did get some free broccoli to nibble at the event.