Phoebe's Phish Tacos with Kale Chips

Posted by:

Phoebe Garrett

“My inspiration for this is also my favorite story. I was at a barbecue while on vacation and set my eyes on my first suckling pig,” says Phoebe. “The sight convinced me to become a vegetarian. After studying with my parents about vegetarianism and how much protein my body needs, I decided that I would eat fish and chicken, but not mammals. Making this choice has forced us to find creative protein options. Fish is both high in protein and the good types of fats we need.” - Phoebe Garrett, Age 11, Oregon

Makes 4 to 8 servings

Ingredients:

For the Tacos:

• 1 pound asparagus, tough ends removed
• 1 tablespoon naval orange juice
• ¼ cup olive oil
• 1 pound or 4 fillets salmon
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• 8 corn tortillas
• 2 avocados, halved and pitted
• Juice from ½ lime
• ¼ teaspoon salt
• ¼ cup chopped fresh cilantro
• 4 ounces shredded low-fat mozzarella cheese
• Blueberries, optional

For the Kale Chips:

• ½ pound curly kale, stalks discarded and leaves torn into bite-sized pieces
• 1 tablespoon olive oil
• Sea salt to taste

Preparation:

1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Spread the asparagus on the baking sheet, drizzle with the orange juice and 1 tablespoon olive oil, and toss to coat. Roast for 8 to 10 minutes and set aside.
2. To make the Kale Chips: Once the asparagus is done, reduce the oven temperature to 250°F. In a large bowl, combine the kale with 2 tablespoons olive oil and salt and toss to evenly coat. Arrange in single layer on a baking sheet and bake for about 25 minutes, or until crisp.
3. To make the Salmon: Sprinkle the salmon fillets with garlic powder and salt. In a large sauté pan, heat the remaining 1 tablespoon olive oil over medium heat. Add the salmon and cook, flipping once, about 5 minutes per side, or until the fish flakes when touched by a fork. Cut each fillet in half.
4. Warm the tortillas in the microwave.
5. In a medium bowl, mash the avocadoes with a fork. Add the lime juice and salt and continue to mash until you get the desired texture. Stir in the cilantro.
6. To assemble, place 2 small pieces of salmon, and 2 pieces of asparagus inside each warm tortilla. Sprinkle with cheese then top with homemade guacamole. Arrange on a plate with kale chips and blueberries. Enjoy!

759 calories; 40g fat; 36g carbohydrates; 78g protein

Learn more about the Kids' "State Dinner"

Hurricane Salmon and Lentil Patties

Posted by:

Jalani Phillips Jr.

“Living on an island can be a task at times, especially during hurricane season. Power is knocked out, grocery stores closed or damaged, and fresh food items are often limited,” says Ialani. “My recipe can be prepared under these circumstances. The salmon doesn't have to be refrigerated, nor are many supplies needed. If the power is out, I can prepare my meal using our gas stove with mom’s help.” - Jalani Phillips Jr., Age 10, U.S. Virgin Islands

Makes 4 Servings

Ingredients:

• 8 ounces lentils


• Pinch dried thyme
• Pinch dried oregano


• Pinch salt
• Pinch pepper
• 2 cans salmon, any bones removed
• 2 large eggs
• 1 onion, peeled and diced
• 2 tablespoons olive oil


• 4 whole-wheat buns 

• Sprouts, optional
• 1 mango, sliced

Preparation:

1. Place the lentils in a bowl, cover with cold water, and let sit for 1 hour. Fill a large stockpot with water, add the lentils, and bring to a boil over medium-high heat. Cook for 20 minutes, or until tender. Drain the lentils and place in a large bowl. Add the thyme, oregano, salt, and pepper and toss to combine.
2. Add the salmon, egg, and onion to the bowl with the cooked lentils. Shape into 4 patties.
3. In a large sauté pan, heat the olive oil over medium-high heat. Cook the patties, flipping once, for 5 minutes per side, or until cooked through and light brown. Place on buns, and serve with sprouts and mango on the side.

700 calories 21g fat 58g carbohydrates 72g protein

Learn more about the Kids' "State Dinner"

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