Cooking with kids helps to keep them excited about food (which is helpful, especially if you have picky eaters); but it also teaches valuable lessons about where food comes from, as well as how to prepare, cook, and serve their favorite things. Best of all, a kitchen-savvy kid will be more independent in the long run. Start with kids when they are young and easy to impress. Get as many recipes as you can, especially based on the food they love. With so many recipes to try, your kids will be curious to learn, and this will keep the cooking more enjoyable.

Cook Simple Meals and Progress

You don’t need to start with tricky baking or complicated recipes. You need to get your kids interested in food first. To get started, engage them in simple tasks such as picking herbs, mixing ingredients, measuring, spinning salad leaves dry, and helping you prepare ingredients. Over time, you can involve them in more complex tasks. You must keep them wanting to be involved. The more they cook, the better they become at following recipes.

Make Time to Cook

Today, people tend to have hectic schedules, parents and kids alike. However, you need to make time for cooking with kids. If weeknights are too busy, try to set aside time on the weekends. Do your shopping and simple prep tasks on a weekday and on the weekend, try to create enough time to prepare meals for the coming week. Cooking together on weekends is great for families that do batch cooking. Kids will know that they contributed to the meals throughout the week. And again, fussy eaters will enjoy eating meals they helped prepare.

Learn a Hands-On Attitude…and a few Precautions

Your kids need to learn to smell and taste the food items they are making and the ingredients they are using. As kids garner more knowledge of food from you, they become better at handling food. Explain to them that they do not have to love all the ingredients or all the food they make, but that they can enjoy the process all the same – and create incredible meals that others will love. If you lead by example, kids will want to follow and do what you are doing.

Even though you’ll want to give kids some freedom when choosing what to make, you need to ensure they are safe around the kitchen. Here are some basic safety rules to follow anytime you’re cooking with kids:

• Avoid deep frying unless you are there with them supervising every step
• Teach your kids to keep everything in the kitchen clean and to wipe all water off the floor
• Teach them about fires in the kitchen and how to avoid them
• Emphasize the danger of knives and other sharp tools and equipment and teach them safe ways to handle these items

These are simple rules, but you need to emphasize them to your kids every time before you start cooking as they will ensure your kids’ safety – and your own.

10 Easy Ideas for Cooking with Kids

For older kids, here are some great things to try….

1. Macaroni and Cheese: Kids across love macaroni and cheese and will enjoy making this meal. Search for several different homemade mac n’ cheese recipes and try several out until you find a family favorite.

2. Grilled meat: Cooking with kids doesn’t have to be limited to the kitchen. Try engaging your kids in grilling one weekend with your supervision to prevent accidents or burns. If weather is preventative, try a small portable grill to use indoors, grilling gloves, grilling brush, and grilling basket. Kids will love it and learn a useful skill in the process.

3. Tortilla pizza: Instead of buying pizza, you can teach kids how to make “thin crust pizza” using tortillas as a base. Help them select a variety of toppings and try out different flavor combinations along the way. Then all you need is a few minutes in the over, and you are good to go.

4. Cranberry Chocolate Chip Cookies: If your kids love chocolate chip cookies, teach them the value of adding something healthy to a classic favorite. You can also try other ideas like oatmeal raisin cookies or even oatmeal chocolate chip.

5. Chicken Pot Pie: Search for recipes online and use a store bought pie crust to keep the process simple. This is a great meal to make ahead of time and heat up on a busy night.

6. Cakes and Other Baked Foods: Cakes are a great way to teach kids about measuring ingredients and following recipes. Try different flavors and decorate them together. Or add some simple baked items like muffins or breakfast breads into you repertoire. Especially with the holidays coming up, these items will be great to have on hand if you have family visiting and your kids will love getting to take credit for their creation!

And here are some ideas to get even the youngest chefs interested in cooking…

7. Peanut Butter-Jelly Sandwiches: This childhood classic is a great place to start with young kids. Teach them how to spread the right amount of peanut butter and jelly (or other favorite topping) on the bread and next time they’re hungry, they’ll know how to do it themselves. You can also try different sandwich combinations as they become more confident.

8. Tuna Melts: Do you need to make a quick lunch? Tuna melts are simple – you only need to make a tuna salad and throw in a piece of cheese then bake the sandwich for about 10 minutes. This is a simple project for you to do with younger kids and a good way to introduce safety rules around the oven.

9. Mixing Cereals: For the youngest chefs, this is the perfect stepping stone to cooking. You can teach little ones about flavors, mixing, and tasting with this simple task. All you need is a few types of cereal, a bowl, and some creativity!

10. Soups and Salads: Soups are a great way to get started at the stove or learn the basics of the microwave. You can teach young kids to heat canned soups while teaching them basic safety rules about the stove or how to work the microwave – and eventually, you can start making homemade soups together. Salads are another easy, healthy item for young kids to make. Until they are old enough to use knives (with supervision, of course), prep the veggies ahead of time, but let them put the salad together.

Why Teach Your Kids to Cook?

Let’s face it, you will not always be home or available when your kids want a hot, yummy plate of food – so why not teach them to make it themselves? Plus, you’ll love the freedom that comes with your little ones learning to get their own bowls of cereal or heat up simple items in the microwave. And even better, once your kids are off to college, you’ll love knowing that they have the skills to make hearty meals in their own kitchens. Simply put, teaching your kids to cook will set them up for the future.

Cooking with kids is a also time for you to bond, tell stories, and have fun together. Better yet, cooking with kids is great way to shun fussy eating. But most importantly, every skill your child learns, especially before their teenage years, hones their creativity and helps them see the world differently. When kids know they have contributed to the meals, they will be proud of themselves, which fosters self-esteem and confidence for kids of all ages.

The post Simple Ideas for Cooking with Kids appeared first on Richmond Mom.

It’s with that in mind that we set out to find some fantastically fun, but equally quick and easy summer recipes that will not only be perfect for a patriotic plate on Memorial Day, but will continue to wow your fellow party-goers on the 4^th of July, Labor Day, and all summer long.

To find the perfect Memorial Day menu, we searched some of our favorite foodie sites and blogs. Of course, with so many sites, recipes, and culinary twists out there, it can be a bit overwhelming, so to pick our favorites, we made sure that every recipe met the following criteria:

1. Simple, easy-to-find ingredients.
2. Easy and quick preparation.
3. Options for ingredient additions or substitutions to suit every palate. (We’ve included “Richmond Mom Recommendations” at the end of every recipe to help you out!)

The following menu offers a complete line-up with an appetizer, a main dish, a side, a dessert, and a festive summer drink that’s perfect for kids and adults alike.

Now, as you know, for our Best of Richmond series, we typically like to focus on local Richmond resources. But in this case, we decided to branch out a bit. However, if you have favorite summer recipes, patriotic or otherwise, we would love to hear about them! We might even use some for a later article focused on Richmond Mom reader favorites! Please feel free to share with us at cs@richmondmom.com.

In the meantime, fire up the grill and get ready to celebrate with these tasty summer recipes!

1. “Old Glory” Layered Dip

Prep Time: 10 minutes
Total Time: 10 minutes
Serves: 12

This traditional seven-layer dip from Relish relies on simple ingredients and easy assembly – and it’s a crowd-pleaser every time. Best of all, you can make this dip ahead of time and have it ready as a quick starter dish when guests arrive or as a snack for the family while you’re cooking the main meal. With fast, easy prep, it’s sure to be a go-to for any summer gathering.

Why we love it: What we really love about this recipe is the fun flag theme. Plus, if you’re always looking for ways to get the kids to help out in the kitchen but get a little nervous when kids and cooking come together, then this is the perfect way to get them involved. Kids will love assembling the layers, then creating the flag decoration on top.

See the full original recipe here.

Richmond Mom Recommendations:

• To keep the patriotic theme going, be sure to serve this tasty dip with blue corn tortilla chips.
• For an even more detailed flag, you can use shredded iceberg lettuce to create the background for your black olive “stars.” Serve extra lettuce, tomatoes, and olives on the side for guests to add to their plate.
• If you’re looking for a way to lighten up the menu, try substituting hummus for sour cream.
• Add a packet of taco seasoning to your sour cream or hummus for an added kick.
• Add shredded Monterey Jack or white cheddar cheese (or any white cheese of your choice) over top of the sour cream before adding the tomatoes and olives to keep your white background, but add even more flavor.

2. (Red, White and) Kicked Up Blue Cheese Burgers

Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Serves: 4

A really good burger is the staple of any backyard barbecue. With their versatility and simplicity, burgers are a favorite for kids and adults alike. This recipe, compliments of Emeril Legasse, offers a burger that is juicy, flavorful, and full of fun options.

Why we love it: A burger can be as simple as ground beef (or turkey) formed into a patty and thrown on the grill, or it can be “kicked up” for even more flavor. As you would expect from Emeril, this recipe goes the “kicked up” route and we couldn’t love it more. With a few key additions, it offers just the right flavors to keep your guests coming back for more.

See the full original recipe here.

Richmond Mom Recommendations:

• If you’re looking for a lighter alternative, substitute ground turkey for beef.
• Not everyone loves blue cheese – so if you need options for pickier palates, substitute cheddar, pepperjack, or any other cheese of your choice.
• Keep your red, white, and blue theme going by adding tomatoes and white onion, or, if you skip the blue cheese, try red onion which will offer a purple-ish/blue color to your plate.

3. Grilled Corn and Black Bean Salad with Cilantro Lime Dressing

Prep Time: 15 minutes for assembly, 3 hours to chill
Cooking Time: 12-14 minutes for the corn
Total Time: 3 hours, 15 minutes
Serves: 6

No summer cookout would be complete without a delicious salad on the side. And this recipe from Everyday Good Thinking more than fits the bill. With fresh, seasonal ingredients and light, summer flavors, this salad will be a hit with everyone at the table. Because it needs time to chill, make it up in the morning so that it’s ready to serve when your guests arrive.

Why we love it: The complex flavors of this grilled corn and black bean salad will surprise you when you see just how easy it is to make. Relying on seasonal summer ingredients, it offers just the right blend of sweet, tangy, and savory. Best of all, it can be served on its own, or as a salsa-style dip with tortilla chips.

See the original full recipe here.

Richmond Mom Recommendations:

• While this recipe doesn’t stick with the red, white, and blue theme that we’ve offered for other dishes, it’s easy to add some blue with blue corn tortilla chips served on the side.
• Want to add a little spice? Add a finely chopped jalapeno pepper (with or without seeds depending on your heat preference).
• If you have a corn-on-the-cob loving crowd, make extra lime dressing and grill additional ears of corn while you’re grilling up your burgers.

4. Patriotic Berry Trifle

Prep Time: 35 minutes, plus one hour to chill
Total Time: 1 hour, 35 minutes
Serves: 10-12

While a trifle sounds like a decadent dish, this delicious dessert from Sunny Anderson and Food Network Magazine couldn’t be easier. Not only is it easy-to-make thanks to pre-made angel food cake, but it serves a crowd and offers a cool ending to a delicious meal. We’re pretty sure you’ll love this dessert so much that you’ll want to serve it all summer long – patriotic holiday or not.

Why we love it: This dessert doesn’t just look amazing, it tastes every bit as good as it looks. And, with fresh strawberries, blueberries, and whipped cream, your red, white, and blue Memorial Day theme is a breeze. Best of all, it’s yet one more thing you can make ahead of time so that you don’t have to hang out in the kitchen once your cookout gets going.

See the full original recipe here.

Richmond Mom Recommendations:

• To make this recipe even easier, use pre-made whipped topping that’s been thawed ahead of time.
• If cream cheese is too heavy for your taste, substitute instant pudding (white chocolate, cheesecake, or vanilla flavors work well). Simply mix the pudding according to the directions until it’s soft set, then combine with your whipped cream/whipped topping.
• For a fun twist, make individual serving trifles by layering your ingredients as described above in Mason jars. Tie red, white, and blue ribbons around each jar to keep your theme going!

5. White Peach Sangria

Prep Time: 5 minutes, plus one hour to chill
Total Time: 1 hour, 5 minutes
Serves: 10 (2 cup servings, including fruit)

What would a cookout be without the perfect cocktail? And when it comes to summer drinks, this white peach sangria from Vegan Family Recipes is just about as perfect as it gets. With the addition of strawberries and blueberries, it makes a colorful and patriotic treat for grown-ups, with plenty of kid-friendly “mocktail” options, as well.

Why we love it: Sangria is a summer favorite for many. But of course, not everyone likes alcoholic drinks. So the versatility of this recipe makes it a hit for us. While the original recipe is definitely “adult,” you can substitute plenty of non-alcoholic beverages into the mix so that it’s family-friendly and suitable for any age.

See the full original recipe here.

Richmond Mom Recommendations:

• To turn this recipe into a non-alcoholic drink, simply substitute a lemon-lime soda (about 1 ½ – 2 liters) for wine and add a peach-flavored juice (like Welch’s White Grape Peach juice) in place of the other alcoholic ingredients.
• If adding juice, you may want to cut back on the sugar.
• Make ahead of time to allow the fruit to infuse with all of the other ingredients.

The post Best Summer Recipes…for Memorial Day and Beyond appeared first on Richmond Mom.

Many farms, orchards, and berry patches in Richmond and the surrounding countryside offer the opportunity to benefit from their harvest, giving you and your family the opportunity to pick what you want, when you want. From plump, sweet strawberries in the spring to crisp, juicy apples in the late summer and fall, it’s easy to find homegrown produce that you can enjoy picking straight from the vine, bush or tree yourself.

The following list provides a wide selection of berry farms, produce farms, and orchards that that let you pick your own fruits and vegetables (and even some places with herbs and flowers) ensuring that you can always have the freshest farm-to-table experience possible.

And as always, if you have a favorite spot to pick your own fruits or vegetables in or around Richmond that we may have overlooked, we would love to hear about it. Be sure to drop us a line at cs@richmondmom.com.

Greater Richmond Area

Chesterfield County

Chesterfield Berry Farm
Pick-your-own strawberries, blackberries, pumpkins and more. Farm fresh produce and products can be purchased at the Chesterfield Berry Farm Market located on site. Be sure to visit the Chesterfield Berry Farm Facebook page for availability and information about special events.

Address: 26000 Pear Orchard Road, Moseley, VA 23120
Phone: (804) 739-2404
Email: chesterfieldberry@gmail.com
Website: www.chesterfieldberryfarm.com
Facebook: www.facebook.com/Chesterfieldberryfarmandmarket/

Swift Creek Berry Farm
Pick-your-own blueberries in season. Visit the greenhouse for farm-grown annuals, plants, and hanging baskets and in the fall, pumpkins are available.

Address:
Blueberry Fields
16716 Genito Road, Moseley, VA 23120

Greenhouse and Pumpkins
17210 Genito Road, Moseley, VA 23120

Phone: (804) 739-2037
Email: Online contact/email
Website: www.swiftcreekberryfarm.com
Facebook: www.facebook.com/swiftcreekberryfarm/

Dinwiddie County

Adam Acres Produce
Pick-your-own blueberries and strawberries. Summer crops also include butterbeans, sweet corn, and other vegetables. Fall crops include broccoli, cabbage, sweet potatoes and collard greens.

Address: 29319 Ellington Road, Petersburg, VA 23805
Phone: (804) 732-0696
Email: rta151@aol.com
Website: http://techpro360tour.com/360/adamsacres.html
Facebook: www.facebook.com/Adams-Acres-Produce-134073269950643/

Goochland County

New Castle Bee and Berry Farm
Pick-your-own strawberries in May, blackberries in July, and raspberries in August. The farm also offers a wide selection of seasonal vegetables for sale, as well as honey from their hives when available.

Address: 4900 Broad Street Road, Louisa, VA 23093
Phone: (804) 385-7213
Email: newcastlebeeandberryfarm@gmail.com
Facebook: www.facebook.com/NewcastleBeeAndBerryFarm/

Hanover County

Blue Eden Farm & Soap Co.
Pick-your-own blueberries in the later spring/early summer. The farm also makes their own handmade soaps with 100% natural ingredients, many of which are produced on the farm.

Address: 2172 Piping Tree Ferry Road, Old Church (Mechanicsville), VA 23111
Phone: (804) 955-9834
Email: info@blueedenfarm.com
Website: www.blueedenfarm.com
Facebook: www.facebook.com/BlueEdenFarmLLC/

Hanover Peaches
Pick-your-own yellow and/or white peaches. The farm also grows nectarines.

Address: 6012 Elder Ridge Lane, Mechanicsville, VA 23111
Phone: (804) 221-5220
Email: Online contact/email
Website: www.hanoverpeaches.com
Facebook: www.facebook.com/Hanover-Peaches-487384514686893/

Hanover Vegetable Farm
Pick-your-own pumpkins in the fall, with fresh fruit, produce, and seasonal locally made products available throughout the year at the onsite market. Be sure to check their events calendar for special events, including their annual Halloween Haunted House.

Address:13580 Ashland Road, Ashland, VA 23005
Phone: (804) 752-2334
Email: admin@hanovervegetablefarm.com (general inquiries) or events@hanovervegetablefarm.com (special events)
Website: www.hanovervegetablefarm.com
Facebook: www.facebook.com/HanoverVegetableFarm/

Quail Hill Orchard
Pick-your-own strawberries at The Strawberry Patch at Quail Hill Orchard during late spring/early summer. Be sure to visit their Facebook page or call ahead to confirm hours and availability.

Address: 10537 Gould Hill Road, Hanover, VA 23069
Phone: (804) 746-8688
Email: quailhillorchard@gmail.com
Facebook: www.facebook.com/quailhillorchard/

Henrico County

Gallmeyer Farms
Pick-your-own strawberries at The Berry Patch in spring/early summer. Pick-your-own pumpkins at The Pumpkin Patch in the fall. The Gallmeyer Farms Veggie Stand operates from mid-June until October 31 and offers fresh-picked, summer produce, including sweet corn, heirloom tomatoes, Hanover Tomatoes, squash, beans, okra, melons, Virginia Butter Beans, local farm honey, and other locally grown and sourced products. Be sure to check their events calendar for ongoing festivals and special events.

Address:
Main Farm, The Pumpkin Patch, and The Veggie Stand
4506 Millers Lane, Richmond, VA 23231

The Berry Patch
3622 Darbytown Court, Richmond 23231

Phone: (804) 222-2285
Email: info@gallmeyerfarms.com
Website: www.gallmeyerfarms.com
Facebook: www.facebook.com/GallmeyerFarms/

Central Virginia

Albemarle County

Carter Mountain Orchard
Pick-your-own peaches in the summer and apples in the late summer/early fall. Be sure to visit the bakery, gift shop and farm store for baked goods, décor, jams, jellies, sauces and more. The orchard also offers a Prince Michel Wine Shop, a Hard Rock Cider Cellar and special events throughout the year.

Address: 1435 Carters Mountain Trail, Charlottesville, VA 22901
Phone: (434) 977-1833
Email: info@cartermountainorchard.com
Website: www.chilesfamilyorchards.com/orchards/carter-mountain-orchard/
Facebook: www.facebook.com/CarterMountainOrchard

Chiles Peach Orchard
Pick-your-own strawberries (April-June), peaches (June-September), vegetables (July-November), flowers (July-September), pumpkins (September-November), and apples (August-November). Seasonal pre-picked fruits and vegetables are available at the farm store, including cherries, plums, apricots, strawberries, nectarines, pumpkins, apples, gourds and more. Visit the event calendar for special events throughout the year.

Address: 1351 Greenwood Road, Crozet, VA 22932
Phone: (434) 823-1583
Email: info@chilespeachorchard.com
Website: http://www.chilesfamilyorchards.com/orchards/chiles-peach-orchard/
Facebook: www.facebook.com/ChilesPeachOrchard

Spring Valley Orchard
Pick-your-own cherries mid-June through the end of July. The season is short, so be sure to call ahead to check on availability and hours.

Address: 3526 Spring Valley Road, Afton, VA 22920
Phone: (434) 960-9443
Email: info@chilespeachorchard.com
Website: www.chilesfamilyorchards.com/orchards/spring-valley-orchard/
Facebook: www.facebook.com/pages/Spring-Valley-Orchard/149113861827441

Nelson County

Drumheller’s Orchard
Pick-your-own peaches, plums and pluots (a mix between a plum and apricot) between early July and September and apples between early July and November. Availability depends on the type of fruit, so be sure to call ahead for the latest information. To learn more about special events held at the orchard, visit them online.

Address: 1130 Drumheller Orchard Lane, Lovingston, VA 22949
Phone: (434) 263-5036
Email: info@drumhellersorchard.com
Website: www.drumhellersorchard.com
Facebook: https://www.facebook.com/drumhellersorchard/

Southeastern Virginia

Chesapeake

Browntown Farms
Pick-your-own strawberries, along with a variety of summer and fall crops. You can also purchase pre-picked fruit, produce, jams and preserves. Call for availability.

Address: 255 Browntown Road, Warfield, VA 23856
Phone: (804) 704-0675
Email: browntownfarms@gmail.com
Facebook: www.facebook.com/browntownfarms/

Brookdale Farm and Market
Pick-your-own strawberries in spring/summer (typically April through June) and pumpkins in the fall (October). The farm offers two locations with pick-your-own strawberries and pumpkins, jams, salsas, and fresh produce. The farm is not open year-round, so be sure to check the Brookdale Farm Facebook page for updates on what’s available to pick. Pick-your-own pumpkins are only available at the Chesapeake location.

Address:
Chesapeake
2133 Mt. Pleasant Road, Chesapeake, VA 23322
*pick-your-own strawberries and pumpkins

Virginia Beach
2060 Vaughan Road, Virginia Beach, VA 23457
*pick-your-own strawberries

Main Phone: (757) 721-0558
Email: Online contact/email
Website: www.brookdale-farm.com
Facebook: www.facebook.com/Brookdale-Farm/

Historic Greenbrier Farms
Pick-your-own strawberries (spring), vegetables, herbs, peaches, and pumpkins (fall). Christmas trees are offered seasonally and a nursery and garden center offers a wide variety of plants, trees, shrubs and gardening supplies. Special events are ongoing throughout the year, so be sure to check the events calendar.

Address: 225 Sign Pine Road, Chesapeake, VA 23322
Farm Phone: (757) 421-2141
Special Events Phone: (757) 421-4550
Email: Online contact/email
Website: www.historicgreenbrierfarms.com
Facebook: www.facebook.com/greenbrierfarmsnursery/

Hickory Ridge Farm
Pick-your-own strawberries in spring/summer (May through mid-June) and pumpkins in the fall (late September through October). Homegrown and locally grown produce, fresh eggs and local honey available for sale May through October. Visit the Hickory Ridge Farm website or Facebook page for availability, hours and special events.

Address: 2928 Battlefield Blvd S., Chesapeake, Virginia, VA 23322
Phone: (757) 560-6763
Email: jrpx2@msn.com
Website: http://jrpx28.wixsite.com/hickoryridgefarm
Facebook: www.facebook.com/hickoryridgefarm1/

Lilley Farms and Nursery
Pick-your-own strawberries and fresh-picked strawberries at two locations in Chesapeake and Suffolk.

Address:
Chesapeake
2800 Tyre Neck Road, Chesapeake, VA 23321

Suffolk
5401 Bennett’s Pasture Road, Suffolk, VA 23435

Main Phone: (757) 435-2085
Email: carolyn.lilley@yahoo.com
Facebook: www.facebook.com/LilleyFarmsStrawberries/

Mount Pleasant Farms
Pick-your-own strawberries and peaches. You can also purchase fresh garden produce, farm fresh eggs, peaches, and many other local products.

Address: 2201 Mount Pleasant Road, Chesapeake, VA 23322
Phone: (757) 482-0739
Email: info@mountpleasantfarms.com
Website: www.mountpleasantfarms.com
Facebook: www.facebook.com/mountpleasantfarms/

Poor John’s Farm
Pick-your-own and pre-picked strawberries. Other seasonal crops include okra, butterbeans, tomatoes, peppers, corn, green beans, melons, cantaloupes, cucumbers, squash, onions, potatoes, eggplant, greens, and pumpkins.

Address: 914 Dominion Blvd., Chesapeake, VA 23323
Phone: (757) 679-9707
Facebook: www.facebook.com/Poor-Johns-Farm-124576877558219/

Charles City

Barry’s Berries and Jan’s Jams at Rose Hill Tree Farm
Pick-your-own blackberries and blueberries available by appointment. Pick-your-own trips include a personal escort by farm staff to the best picking spots, along with pointers and tips for the best picking experience, as well as a ride back. A farm market featuring Jan’s Jams is available seven days a week.

Address: 8200 West Cool Hill Road, Providence Forge, VA 23140
Phone: (804) 966-7357
Email: rosetre2@msn.com
Website: www.jansjamsinc.com/the-rose-tree-hill-farm-story/
Facebook: www.facebook.com/Barrys-Berries-166474053378624/

Franklin City

Goose Hill Farm
Pick-your-own strawberries late spring/early summer. Be sure to call ahead for updated information about availability and patch hours.

Address:
Farm
22090 Bethel Road, Franklin, VA 23851

Strawberry Patch
18113 Harris Road, Franklin, VA 23851

Phone: (757) 569-8453
Email: goosehillfarmrva@gmail.com
Facebook: www.facebook.com/goosehillfarms/

Hampton

Wood’s Orchard and Market
Pick-your-own strawberries in spring and pumpkins in fall. Summer produce available for sale includes tomatoes, corn, squash, peaches, okra, cucumbers, watermelons, cantaloupes, and more. For fall, pre-picked collards, kale, VA apples, and fresh citrus is available.

Address: 183 E Mercury Blvd., Hampton, VA 23669
Phone: (757) 722-2873
Facebook: www.facebook.com/Woods-Orchards-127137030633240/

James City

Bush Neck Farms
Pick-your-own apples, blueberries, peaches, nectarines and pumpkins in season from the end of June through mid-November. Call ahead or visit the Bush Neck Farms Facebook page to check seasonal availability.

Address: 1502 Bush Neck Rd, Williamsburg, Virginia, VA 23188
Phone: (757) 258-0114
Email: mabrown12@cox.net
Facebook: www.facebook.com/Bush-Neck-FarmInc-677582175648404/

MillFarm Christmas Trees and Berry Farm
Pick-your-own strawberries in May and early June, followed by blackberries and blueberries in July. Christmas trees are available pre-cut or cut-your-own starting the day after Thanksgiving. Seasonal farm fresh produce is available for sale, as well. Call or visit them on Facebook to check on availability.

Address: 4900 Fenton Mill Road, Williamsburg, VA 23188
Phone: (757) 566-2035
Facebook: www.facebook.com/millfarmchristmastrees/

Mecklenburg County

Cabbage Farm and Greenhouse
Pick-your-own strawberries late spring/early summer. The farm also offers a wide variety of pre-picked produce, including tomatoes, cucumbers, blueberries, and blackberries; as well as a variety of plants, perennials and more from the greenhouse.

Address: 1020 Regional Airport Rd, Broadnax, Virginia, VA 23920-3531
Phone: (434) 729-2111
Email: johnrash.ee@gmail.com
Facebook: www.facebook.com/CFGreenhouse/

New Kent County

Couch’s Corner Berries
Pick-your-own asparagus, blackberries, blueberries, strawberries, and cherries in season. Honey, beeswax, jams and other local products are also available for sale. Call first to confirm availability.

Address: 8201 Poindexter Road, New Kent, VA 23124
Phone: (804) 923-3169
Email: couchscornerberries_nk@verizon.net
Facebook: www.facebook.com/CouchsCornerBerries/

Holly Fork Farm Produce and Pumpkin Patch
Pick-your-own blackberries in early/mid-summer and pick-your-own pumpkins beginning late September. Call ahead for availability. In-season, the farm offers weekend activities including pony rides, barrel train car rides, and a special treat shop. Visit the farm store for pre-picked farm fresh produce, cookbooks, gift baskets, jams, jellies, relishes, décor, snacks and more. Visit Holly Fork Farm online for information about festivals, farmer’s markets, and ongoing special events.

Address: 4901 Holly Fork Road, Barhamsville, VA 23011
Phone: (804) 366-6349
Email: hollyforkfarm@gmail.com
Website: www.hollyforkfarm.com
Facebook: www.facebook.com/Holly-Fork-Farm-Produce-Pumpkin-Patch-313444578804872/

Prince Edward County

Thistledowne Farm
Pick-your-own strawberries, blackberries, cherries, and figs in season. The farm also offers fresh produce, fruits, and herbs, along with fresh eggs from pasture-raised chickens. Call ahead or visit Thistledowne Farm’s Facebook page for availability.

Address: 824 Buffalo Heights Road, Farmville, Virginia, VA 23901
Phone: (434) 603-0115
Email: thistledownefarm@gmail.com
Website: www.thistledownefarm.wordpress.com
Facebook: www.facebook.com/thistledownefarm/

Smithfield

Oliver Farms Produce
Pick-your-own strawberries in the late spring/early summer. The farm has fresh-picked packaged butterbeans, crowder peas, sweet corn, broccoli, kale, collards, cabbage and Brussel sprouts available for pre-order and pick-up. To order, email orders@oliverproduce.com or call the store at (757) 255-4563.

Address: 18222 Longview Drive, Smithfield, VA 23430
Phone: (757) 255-4563
Pre-order email: orders@oliverproduce.com
Newsletter subscriptions: news@oliverproduce.com
Website: www.oliverproduce.com
Facebook: www.facebook.com/OliverProduce/

Surry County

College Run Farms
Pick-your-own strawberries in May, blueberries in June/July and pumpkins in October. Farm grown sweet corn and other locally sourced produce products are available for sale along with College Run’s own homemade ice cream in blueberry, strawberry, vanilla, and chocolate.

Address: 2051 Alliance Road, Surry, VA 23883
Phone: (757) 294-3970
Email: collegerunfarms@aol.com
Website: www.collegerunfarms.com
Facebook: www.facebook.com/CollegeRunFarms/

Drewry Farms
Pick-your-own sweet corn, blueberries, strawberries, blackberries, and raspberries in the summer and pick-your-own greens (collards, mustard, creasy, and kale), broccoli and cabbage in the fall. The farm also offers farm-raised, antibiotic-free beef and pork, as well as farm fresh eggs. Be sure to visit them on Facebook for updates on availability and information about ongoing special events on the farm.

Address: 541 Strawberry Lane, Wakefield, VA 23888
Phone: (757) 899-3636
Email: michael_drewry@yahoo.com
Facebook: www.facebook.com/drewryfarms/

Old McConnell’s Farm
Pick-your-own seasonal berries, vegetables, and herbs. Check the Fresh Sheet to see what is currently available or call ahead to find out what you can pick. The farm also offers flowers, herbs, poultry, and eggs.

Address: 822 Golden Hill Road, Elberon, VA 23846
Phone: (757) 814-4186
Email: oldmcconnellsfarm@gmail.com
Website: www.oldmcconnellsfarm.com
Facebook: www.facebook.com/oldmcconnellsfarm/

Virginia Beach

Beatson’s Blueberry Farm
Pick-your-own blueberries beginning in July. Call ahead for updates and to confirm that blueberries are available for picking.

Address: 1501 Gum Bridge Road, Virginia Beach, VA 23457
Phone: (757) 401-7262
*No website

Cullipher Farm
Pick-your-own strawberries in late April until early June and apples and pumpkins beginning in September. The fall season includes a children’s play area, wagon rides and corn maze for a small fee. Regular admission to the farm is free. The farm grows more than 30 types of fruit and 250 varieties of vegetables, most of which are available for sale at Cullipher’s Pungo Farm Stand, which also offers local fruits and vegetables, jams, jellies, relishes, dressings, baked goods, cheese and butters, ice cream, peanuts, bedding plants and much more.

Address:
Cullipher Farm Berry Patch
772 Princess Anne Road, Virginia Beach, VA 23457

Pungo Farm Stand
1444 Princess Anne Road, Virginia Beach, Virginia 23456

Phone: (757) 721-7456
Email: Online contact/email
Website: www.cullipherfarm.com
Facebook: www.facebook.com/CullipherFarm/

Flanagan Farm
Pick-your-own strawberries and seasonal vegetables. The farm specializes in strawberries, turkeys and seasonal fruits and veggies, most of which are also available pre-picked at their farm stand. Be sure to call ahead to confirm hours and availability.

Address: Princess Anne and N. Muddy Creek Road, Virginia Beach, Virginia, VA 23456
Phone: (757) 426-7322
Email: flanagan_farm@msn.com
Facebook: www.facebook.com/Flanagan-Farm-281287837123/

Flip Flop Farmer
Pick-your-own strawberries in the spring or purchase pre-picked farm-grown fruits and vegetables seasonally.

Address: 3244 New Bridge Road, Pungo, VA 23456
Phone: (757) 355-0422
Email: flipflopfarmer@yahoo.com
Facebook: www.facebook.com/Flip-Flop-Farmer-203045989735075/

Henley Farms
In spring, pick-your-own strawberries (mid- to late April), green peas, broccoli, kale, lettuce, cabbage and cauliflower (mid-May). In summer, pick-your-own blackberries, sweet corn, and tomatoes. And in the fall, pick-your-own green beans, lima beans, kale, broccoli, cabbage, several other kinds of greens, cauliflower, collards, and pumpkins. Christmas trees are also available in the late fall and winter. Henley Farms offers a wide variety of other seasonal fruits and vegetables at their farm market located at Henley’s at Pleasant Ridge. For more information about what’s available, visit the Henley Farms crop calendar or call ahead.

Address:
Henley Farms
3484 Charity Neck Road in Virginia Beach, Virginia Beach, VA 23456

Henley’s at Pleasant Ridge Farm Market
2061 Pleasant Ridge Road, Virginia Beach, VA 23457

Phone: (757) 426-6869
Email: barbarahenley@cox.net
Website: www.henleyfarms.com/Henley-Farms-Pick-Your-Own
Facebook: www.facebook.com/Henley-Farms-120621691351274/

Pungo Blueberry Farm
Pick-your-own blueberries and blackberries. All berries are seasonal so be sure to call ahead for information about picking conditions.

Address: 3477 Muddy Creek Road, Virginia Beach VA 23456
Phone: (757) 721-7434
Facebook: www.facebook.com/pages/Pungo-Blueberry-Farm/164333666964989

Vaughan Farm’s Produce
Pick-your-own strawberries in the late spring/early summer. The farm is also known for its sweet corn, along with a wide variety of other fruits, vegetables, jams, sauces, salsa and farm fresh eggs.

Address: 1258 Princess Anne Road, Virginia Beach, VA 23457
Phone: (757) 615-4888
Email: vaughanfarmsproduce@yahoo.com
Facebook: www.facebook.com/vaughanfarmsproduce/

The post Pick Your Own Fruits and Vegetables In And Around Richmond appeared first on Richmond Mom.

Oh, right. And then there’s the part about making sure that the food you pack will actually get eaten. So, really, all you have to do is find lunches that are inexpensive, easy/fast to make, healthy and, of course, deemed consumable by tiny tyrants who would live off of chicken nuggets if left to their own devices.

Nothing to it, right?

Actually, it’s easier than you think. Here at Richmond Mom, we’ve found five fabulous lunch ideas that will make packing lunches fun, easy and affordable – and because they’re kid-approved, we’re pretty sure your kids will like them as much as we do. The best part? They can all be made in 10 minutes or less using ingredients probably already have on hand!

Our winning school lunches met the following criteria:

1. Easy and fast to make/pack
2. Inexpensive ingredients
3. Kid-friendly flavors and flair
4. Healthy ingredients
5. Flexibility for gluten- and nut-free alterations

Try these tasty lunch ideas and get the kids involved, too. You might even find that packing lunches is something you – and the kids – start to look forward to even in the midst of school morning mayhem.

Of course, if you have any tried and true lunch ideas that meet our criteria, we would love to hear about them! Send us your recipes at cs@richmond.com.

Homemade (Healthy) Noodle Cups

Prep Time: 10 minutes / Cooking Time: 3 minutes
Advanced planning needed: Varies
Materials: A sealable glass jar (like a wide mouth Mason jar) or a thermos

I know, I know. Ramen noodles are the sustenance of every college student and the sodium-filled nightmare of every parent. But there’s a reason these little packets of dried noodles have survived as long as they have on the market: 1) they’re so cheap, they’re practically free and 2) we all secretly love them (it’s ok, no judgment here). So when we found this amazing lunchtime idea from One Good Thing by Jillee, we were all over it. This simple recipe uses noodles (rice noodles, soba noodles, or even leftover spaghetti), some veggies, and a bit of bouillon and/or miso paste, all topped with hot water just before eating. Just layer your ingredients in the jar, put some hot water in a thermos, and when it’s time for lunch, all your kiddo has to do is pour the hot water into the jar and enjoy. To make your morning even easier, pre-make the jars with everything but the liquid and store them in the fridge for up to a week. When you’re ready to pack lunches, just grab and go. For little kids, you may want to go ahead and combine everything for them and put it all in a thermos – the noodles will be a bit more cooked when lunch time comes, but the end result will still be delicious!

Why we love it: For whatever reason, kids seem to gravitate towards unhealthy foods first. So whenever we can turn a less-than-healthy meal into something that kids love and parents feel good about, we consider it a win. And while it might not be quite as cheap as a packet of ramen noodles at the store, this easy-to-make soup still uses inexpensive ingredients – and best of all, can be packed with healthy veggies and proteins. For a few variations, we suggest adding some pre-cooked chicken, using a pre-made (low-sodium) broth instead of the bouillon and hot water, and/or using frozen veggies that can thaw between morning and lunchtime. The thing is, you can really play around with this recipe to customize it to your kids’ tastes and dietary needs. Throw in some chopsticks for added flair and make school lunch an adventure.

Get the full recipe here

Lunch On A Stick

Prep Time: 10-15 minutes
Advanced planning needed: No
Materials: Plastic or wooden skewers

What’s more fun than a meal on a stick? This twist on the classic kabob takes the “boring” lunch that you make every day and turns it into a festive treat that your kids will love to eat. Simply make your child’s favorite sandwich, then cut it into small squares or use a small cookie cutter to make fun shapes. Alternate layers of sandwich, fruit, cheese and/or veggies on a plastic or wooden skewer (you may want to cut off sharp ends for the smaller kids) and voila! You have a healthy lunch that is not only fun to eat, but looks cool, too. If you’re looking for a little inspiration, you’ll absolutely love all the ideas that One Little Project has to offer. From standard PB&Js to mini- cheeseburger kabobs, lunch is always more fun on a stick!

Why we love it: We love that this lunch doesn’t require any special ingredients or materials outside of a few skewers that you can buy in large packs at the grocery store for next to nothing. But the real deal maker here is that fact that you can use virtually anything to assemble your lunchtime kabobs. Skip the bread and use layers of meat, cheese, veggies, and fruit for gluten-free lunches, or bypass the meat for a veggie option. If your children have any food or dietary restriction based on allergies, just use foods that are safe and they won’t have to miss out on a thing. Be sure to get your kids involved on this one. Even the littlest lunchtime helpers can be part of the fun.

DIY “Lunchables”

Prep Time: 5-10 minutes
Advanced planning needed: Varies
Materials: Paper or reusable silicone cupcake liners, a shallow rectangular container

I don’t know what it is about Lunchablesâ, but my kids act like they’re the holy grail of all lunchtime treats. And I’ll admit, I’ve bought these pre-packed lunches a time or two in my day to make life a little easier. But every day? That can really add up. For a fraction of the cost and virtually no effort, you can make your own “lunchables” with ingredients that you most likely already have around the house. Using cupcake liners and a reusable plastic container, you can create fun, easy compartmentalized lunches that your kids will love assembling themselves when the lunch bell rings. Use crackers with turkey and cheese, then add in some fruit and/or veggies along with a little sweet treat like mini-marshmallows or chocolate chips. Or do a vegetarian version with your kids’ favorite veggies. You can even put together ingredients for mini-pizzas or make up a box with easy taco toppings and tortillas. Make gluten-free options with mini-rice cakes or rice crackers, or use corn tortillas for taco-themed lunch. Really, just about anything you have in the pantry will do.

Why we love it:  Versatility is the name of the game with this fabulous lunch idea. There’s really not much you can’t do, but if you need a little inspiration, we especially love the ideas Cool Mom Eats has come up with on their site. While most of these lunchable options can be made on the spot, some things like pizzas or tacos might require a little bit of extra planning. So think ahead and next time you have spaghetti or tacos, set aside some sauce or a container of seasoned taco meat so that you’re ready to go when the lunchtime assembly begins. For a quick go-to that your kids are sure to love, we predict that DIY Lunchables are going to be a hit time and again.

Get the full recipe here

Sandwich Sushi

Prep Time: 5-10 minutes
Advanced Planning Needed: No
Materials Needed: Some plastic wrap or a sushi rolling mat

Like most of our recipes, we’re not asking you to re-invent lunch here, just to re-imagine how you assemble it. And that’s why this recipe is so great – it doesn’t require anything special or any additional costs outside of your normal lunch expenses, but it makes for a fun shake-up of the normal lunchtime routine. Using regular sandwich bread, ordinary fillings and a healthy dose of kid-friendly creativity, this lunch is quick to make and can even be made ahead of time. You’ll absolutely want to include the kids during prep of these delicious roll-ups. They’ll love flattening the bread with a rolling pin and helping you layer their favorite ingredients. While this awesome recipe from One Handed Cooks calls for tuna, you can also use your favorite lunch meats, leftover chicken, just veggies, or even substitute with fruits and a complementary spread. Need a gluten-free option? Use your favorite gluten-free bread, wraps or corn tortillas instead of regular sandwich bread.

Why we love it: I firmly believe that 95% of getting a kid to eat something is how you market it. Think about it – if you can’t get your kid to eat yogurt, all you have to do is throw a cartoon animal on a plastic tube and next thing you know, they can’t get enough. And that’s why we love this idea. It’s fun and unique, but can be packed with all of the wholesome nutrition you want for your kids. They’ll think its cool, especially if you add in some chopsticks, steamed edamame and a fun dipping sauce like ranch or hummus. As an added perk, they’ll look like Molly Ringwald in The Breakfast Club when she pulled out her fancy bento box full of sushi while the rest of the delinquents ate sandwiches. Sigh. She was the coolest.

Get the full recipe here

Fun Bento “Fun”-due

Prep Time: 5 minutes
Advanced Planning Needed: No
Materials Needed: A bento-style container or small plastic containers for dips.

While many of us might have a fondue pot that has been sitting in the pantry since we received it as a wedding gift, chances are, it’s rarely, if ever, used. The idea of fondue is fabulous – but it takes a lot of effort, which means that for most grown-ups, it’s a rare treat. That’s why this idea from Power Your Lunchbox has us super excited and comes in at number one on our list. Using your normal lunchtime ingredients, but with a few extra dipping sauces thrown in the mix, you can have a fun, easy “fun”-due lunch ready for your kids in as few as five minutes. Cut up bread (or not), roll up some lunchmeat, throw in some cheeses cubes, veggies, and sliced fruit, then get creative with your dipping sauces. For the fruit, yogurt works well (see the recipe for ideas), use ranch for veggies, meats, and cheeses; or add in some pita and hummus. This idea lends itself to endless creativity for kids and parents alike.

Why we love it: Not only is it easy to involve your kids in making this lunch, it’s also so fantastically affordable because you absolutely won’t need any ingredients other than what you have on hand. Just take your standard sandwich/fruit/starch lunchbox combo and jazz it up a little. Make it vegetarian, make it vegan, or make it gluten-free. You can even add some sweet treats like mini-marshmallows and chocolate or caramel sauce if you’re feeling especially friendly in the morning. Whatever you choose, just know that everyone will love the interactive nature of this kid-friendly take on a grown-up treat.

 Get the full recipe here

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The post Healthy School Lunch Ideas appeared first on Richmond Mom.

Normally, the Richmond Mom “best of” series highlights our favorite local businesses and events. This time around, we are doing something a little different. Today, we are bringing you some of our favorite easy-to-make, kid-friendly dishes that will make going back-to-school easier on everyone.

We picked our five favorite back-to-school meals not just because they taste great, but also because of the following reasons:

1. They are easy to make
2. They use simple, every day ingredients
3. They are healthy or offer healthy versions
4. They are versatile
5. They can be made ahead of time

Based on these four characteristics, the following meals were our top picks for easy meals to make when the kids are back in school. In fact, they’re so good, we’re willing to bet they might become your favorites all year long!

In the meantime, if you have a favorite, fast weeknight meal that you’d like to share, be sure to let us know by emailing us at cs@richmondmom.com.

Cheeseburger Meatloaf Muffins

Prep Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4

You had me at “cheeseburger,” but sealed the deal at “muffin.” These incredibly tasty little treats from The Lemon Bowl pack all the punch of a cheeseburger, but in a fast, naturally gluten-free “muffin.”  Simply combine ground beef (or turkey) with a few flavorful additions, then bake individual portions in muffin tins. In as few as 25 minutes, you can have a dinner that the whole family will love. We suggest serving this dinner with some steamed veggies and a side or roasted or mashed potatoes for quick, healthy dinner that is perfect for any night of the week.

Why we love it: Sure, if you tried to tell me that “meat muffins” are the way to go, I would question your taste. But these mini-cheeseburger/meatloaf combos make dinner time fun. Best of all, if you’re using fresh ground beef or turkey, you can make the meat mixture ahead of time and store it in the freezer. When you’re ready, simply thaw and bake according to the recipe. Or go ahead and cook up a bunch and store the leftovers in the freezer to thaw and reheat later. But wait, we’re not done…have leftovers that you don’t want to freeze? Crumble them up and use them as the meat base in a chili or other ground beef recipe. There’s really not much you can’t do with this recipe!

Get the full recipe here.

Beef and Bean Enchilada Casserole

Prep Time: 25 minutes
Cooking Time: 40 minutes
Servings: 6-8

Enchiladas are a family favorite in many households. With meat, cheese and spices all wrapped in a delicious tortilla and covered in sauce, what’s not to love? But sometimes the prep can feel like too much. So you can imagine how excited we were to find this super-easy casserole version of one of our favorite meals. Combining a healthy combo of ground beef (or substitute ground turkey or chicken if that’s your thing), canned pinto beans and store bought or homemade enchilada sauce, you can make this layered enchilada dish ahead of time and refrigerate it for up to 24 hours for a delicious, homemade dinner that’s ready pop in the oven at a moment’s notice. Once, it’s baked,  top with tomatoes, shredded lettuce and some sour cream and that’s your school night dinner done.

Why we love it: Using easy to find ingredients, many of which you might already have on hand, this dish lends itself to some tasty variations. We suggest switching out the ground beef for chicken, using green enchilada sauce instead of red, and layering with flour tortillas instead of corn for an alternate version. And the recipe’s amazing creator, Recipe Girl, offers her own suggestion like using chili beans instead of pinto beans and adding additions to the layers like corn, olives, and/or feta cheese. Best of all, if you need an easy gluten-free dish, you can use pinto beans, enchilada sauce and corn tortillas that are gluten-free and try corn starch in place of flour for a thickener.

Get the full recipe here.

Chicken Sausage and Broccoli Pockets

Prep Time: 30 minutes
Cooking Time: 20 – 25 minutes
Servings: 8

This tasty dish is a healthy take on every kids’ freezer favorite – Hot Pockets. By using store bought pizza dough and a simple filling of chicken sausage, veggies, cheese and spices, you can have your own version of these easy-to-eat handheld dinners ready in no time. Brought to you by the folks at Real Simple, this recipe was a big winner in our versatility category. While the recipe calls for an amazing combo of ingredients, the very nature of this dish allows for you to mix and match some of your favorite ingredients to change up the flavors. Try ham and cheese instead of the sausage and veggies;  mix up tomato sauce, pepperonis and cheese for an easy filling; or get creative and make up your own!

Why we love it: This recipe is a Richmond Mom favorite for many reasons. But what really stands out for us is the fact that it can be made ahead and frozen. If you have a little extra time on the weekend, you can make up one, two, or even three batches and have them ready to go whenever you want them. Just defrost and reheat for easy dinners, lunches, or even on-the-go snacks.

Get the full recipe here.

Chicken Schnitzel

Prep Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4

Chicken what? Chicken schnitzel, of course. This incredibly popular European dish is a favorite for many families on other continents. And while we might not be as familiar with the name here in the United States, the concept is a classic. The recipe calls for thin chicken breast cutlets that have been breaded and fried. Now, you might be thinking that “fried” is the ultimate no-no for healthy eating. But these breaded delicacies can be pan-fried in a light coating of olive or vegetable oil, or they can be baked for a healthier alternative. For a baked version, simply follow the recipe, but instead of frying, put them in an over at 425° for 10-12 minutes, flipping halfway through. In short, chicken schnitzels deliver the crispy deliciousness of fried chicken, but in a fast, healthy format.

Why we love it: There are countless chicken schnitzel recipes out there. But our favorite is this one from What’s Gaby Cooking – and it’s nothing short of outstanding. Full of flavor, easy to make and quick to cook, you’ll have a dinner that will be requested time and again. But the best part of a good chicken schnitzel is all that you can do with it. Serve it for dinner as a cutlet or slice the chicken into strips for and follow the recipe for homemade chicken fingers. The choice is yours. Leftovers can easily be reheated the next day, frozen for later use, or turned in to delicious crispy sandwiches for lunches, future dinners or snack on-the-go.

Get the full recipe here.

Loaded Baked Potato Soup

Prep Time: 10 minutes
Cooking Time: 30 minutes
Servings: 4

Back-to-school also means that fall is on the horizon. And for many of us, fall is all about comfort foods. Few things are more comforting than a rich hearty soup – and few soups are tastier than this loaded baked potato soup from blogger chef, Chungah. Using a simple milk, butter and flour base, potatoes are added in and cooked down until they make a creamy, mouthwatering soup that can be topped with all of your favorite baked potato toppings. While the recipe calls for bacon as a topping, you can save time by buying pre-cooked bacon instead of making your own. And to really up the ante, it can be made ahead of time and thinned with a bit of milk when reheated.

Why we love it: Aside from the obvious (a baked potato that you can eat with a spoon…I mean, really), this soup scores big points for us because it can be served to just about anyone. Need a vegetarian meal? Skip the bacon. Want to make it vegan? Skip the sour cream and cheese, and and replace butter with vegetable or canola oil and dairy milk with soy milk – then use whatever toppings suit your fancy. And for a gluten-free recipe, use corn starch instead of flour to thicken the base. No matter how you serve it, this soup is will make back-to-school more appetizing for everyone.

Get the full recipe here.

For more Best of Richmond, click here.

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Whiskey Baby Back Ribs

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Strip Steaks with Pepper Cream Sauce

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Chicken Enchilada

The post Chicken Enchilada – 5 Ingredients Recipe appeared first on Richmond Mom.

Slow Cooker Bolognese Sauce

Serves: 6 – 8 servings

Ingredients

1/4 cup extra virgin olive oil
1 onion, finely diced
3 carrots, finely diced or grated
2 celery sticks, finely diced
1 lb ground beef (we suggest 90/10)
1 lb ground pork
5 garlic cloves, minced
1/3 cup parsley, finely chopped
1 1/2 tablespoon sugar (increase this amount slightly if tomato sauces taste too acidic for you)
1 cup dry red or white wine
2 cans of crushed tomatoes (28 oz cans)
1 cup whole milk
1/4 teaspoon nutmeg
Grated Parmesan cheese
Salt and pepper

Directions

1. Heat 1/4 cup extra virgin olive oil in a large skillet.  Sauté the onion, carrots, and celery until the onion is translucent.  Add 1/3 parsley and minced garlic and stir for one minute.  Make sure to incorporate all the ingredients evenly.  Place the mixture into the slow cooker.
2. Heat the skillet again and add ground beef and ground pork.  Add a couple of pinches of salt and pepper.  Sauté the ground meat mixture until thoroughly cooked.  Add wine and let the mixture come up to a simmer.  Cook for 5-10 minutes to let the alcohol evaporate.  Place the mixture into the slow cooker.
3. Add the cans of crushed tomatoes, 1 cup milk, 1 1/2 tablespoon sugar, and 1/4 teaspoon nutmeg to the slow cooker.
   
4. Cook on low for 6-8 hours or high for 3-4 hours.  You want a consistency slightly thicker than normal spaghetti sauce.  If the bolognese looks too thin, cook the last 30 – 45 minutes without the lid on.
5. Once the desired consistency is reached, you can season the bolognese with additional salt and pepper.  If you prefer a little bit of spice, you can also add 1 – 2 teaspoon of crushed red pepper.
6. Serve the bolognese over your favorite pasta and sprinkle the grated Parmesan cheese and chopped parsley.  For additional flavor, add the bolognese and slightly under-cooked pasta along with 1 – 2 tablespoons of pasta water into a skillet.  Stir gently until the pasta is fully cooked.

The post Slow Cooker Bolognese Sauce appeared first on Richmond Mom.

While the science behind WHY some soups make us feel better is more complex than we’ll get into here, the fact is, soup makes us feel good. Even as an adult, the right kind of soup reminds me of being taken care of as a kid. Of course, these days, more often than not, I’m the one doing the caretaking, but soup still has a comforting effect. And while chicken noodle soup is still a go-to “feel-better” recipe in our house, we’ve added a few more items to our repertoire that I hope my kids will remember as adults for that same sense of well-being I get from my memories.

The following recipes take traditional chicken noodle soup to a new level, offering vegetarian options, as well as new twists on old classics. These recipes are some that we’ve come to love, not just for their cold and flu benefits, but also for their tastiness. Now keep in mind, there are a lot of recipes out there and taste is subjective. But we’ve picked our favorites because they are all:

1. Full of healing or “symptom relief” properties
2. Easy to make
3. Made from simple, easy-to-access ingredients

The best part of all of these soups is that whether you’re making them for one person, or the whole family, they will make a perfect meal for the cold winter months – even after colds and flu have gone.

Grandma’s Chicken Soup

This classic chicken soup recipe proves that grandma knows best. According to studies, like the one done by the New York Times, chicken soup helps prevent the migration of neutrophils, which are white blood cells that help fight bacteria and viruses, many of which are catalysts for colds and flu. While it’s hard to say what exactly it is that makes this soup so effective, researchers speculate that it’s a combination of the chicken broth and vegetables working together.

Why we love it: This is the kind of soup that you’ll want to make all year round. Filled with fresh vegetables and tasty chicken, it’s also one of the easiest-to-make recipes on our list.

INGREDIENTS
4 cups fat-free, low-sodium chicken broth
1 onion, chopped
3/4 cup sweet potato, diced
3/4 cup turnip, diced
2 ribs organic celery, diced
2 carrots, sliced
1/2 cup fresh parsley, chopped
2 cups skinless, organic chicken, cooked and diced

DIRECTIONS
Bring broth to a boil in a large saucepan, and add vegetables. Reduce heat to low, cover and simmer, until vegetables are tender. Add cooked chicken and simmer for 3-4 minutes.

Servings: 6

Source: http://www.healwithfood.org/recipes/grandmas-chicken-soup.php#ixzz4VgFEKTPg

Ginger Chicken Noodle Soup

According to Everyday Health (and many other sources), ginger has many medicinal properties, the most well known being its anti-nausea benefits. But, ginger does more than just soothe upset tummies. It can also inhibit the rhinovirus, a cause of the common cold. So when cold and flu season hits, ginger is the perfect ingredient to incorporate into your diet, which is made even easier with easy (and delicious) soups like this one.

Why we love it: One of our favorite aspects of this recipe is that it can be made one bowl at a time – or you can double, triple, or quadruple the recipe to make soup for the whole family. Plus, you can make it spicier with Sriracha (spicy foods are also known for clearing sinus passages) or less spicy, depending on your tastes.

INGREDIENTS
½ cup cooked rice noodles
¼ cup cooked shredded chicken (rotisserie chicken works well)
1-2 Tbsp. reduced-sodium soy sauce
1 Tbsp. sliced scallions
½ to 1 tsp. freshly grated ginger (or use pre-grated/chopped ginger)
½ to 1 tsp. sesame seeds
1 ½ cups hot chicken broth
Sriracha sauce (optional)

DIRECTIONS
Combine all ingredients except the broth in a soup bowl. Heat the chicken broth (make sure it’s hot enough to “cook” the other ingredients), then pour the broth into the bowl. Stir to combine ingredients.

Servings: 1

NOTE: If you’re making this recipe for more than one person, simply multiply the ingredients to match your numbers and enjoy!

Source: http://www.prevention.com/food/food-remedies/soup-recipes-are-remedies-cold

Eastern European Red Lentil Soup

Lentils are often celebrated for their dietary benefits. Packed with proteins, lentils are easy to cook, easy to flavor, and a great substitute for meats. However, this soup brings home our third spot with its cold- and flu-fighting ingredients including red onions, which add an immunity and pain-reducing punch, as well as exceptional anti-inflammatory properties. Garlic and honey seal the deal with their immune-boosting and antiviral benefits.

Why we love it: First of all, not everyone eats meat. This vegetarian soup provides a perfect substitute for those who don’t eat chicken – or those who want something a little different. Plus, it’s packed with flavor, making it a tasty alternative to other cold-fighting remedies.

INGREDIENTS
2 Tbs. olive oil
1 large red onion, finely chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
1½ cups red lentils
2 Tbs. ground cumin
1 15-oz. can chopped tomatoes with liquid
1 Tbs. honey
3 bay leaves
1 Tbs. red wine vinegar
½ cup plain low-fat yogurt

DIRECTIONS
Heat oil in large saucepan over medium heat. Add onion and garlic, and sauté 5 minutes, or until soft. Stir in red lentils and cumin, and cook 1 minute, or until cumin is fragrant and lentils are coated with oil. Stir in tomatoes with liquid, honey, bay leaves, and 7 cups water. Season with salt and pepper, and bring to a boil.

Cover pan, reduce heat to medium-low, and simmer 20 minutes, or until lentils are soft and falling apart, and soup is thick. Add a little water to thin soup, if necessary. Remove bay leaves, stir in vinegar, and serve with dollops of yogurt.

Servings: 8

Source: http://www.vegetariantimes.com/recipe/eastern-european-red-lentil-soup

Dale Pinnock’s Flu Fighter Soup

Dale Pinnock, a.k.a. The Medicinal Chef, brings us this super-immune boosting soup. And, ok, the name might seem a bit obvious, but the secret ingredient is goji berries. Didn’t see that one coming, did you? While goji berries were once unheard of, they’ve gained popularity and can often be found in supermarkets – at reasonable prices. Best of all, they contain a very special type of sugar shown to increase white blood cells, which as we all know, boost the immune system. So when cold and flu season hits, head for this delicious soup and let the gojis get to it!

Why we love it: This soup provides powerful immune boosters, but let’s you feel like an exotic foodie while you’re at it. If you can’t fine goji berries at your local grocery store, check a health food store and you’ll find that this soup is easy, delicious, and just the right amount of unusual.

INGREDIENTS
1 red onion, finely chopped
1 green chili, finely chopped
4 garlic cloves, finely chopped
5 cm piece of fresh ginger, finely chopped (2 inches fresh ginger or 2 Tbsp.)
2 Tbsp olive oil
2 medium sweet potatoes, diced, skins left on
1 small box of shiitake mushrooms, sliced
2 handfuls of goji berries
vegetable stock, to cover
salt and black pepper

DIRECTIONS
Put the onion, chili, garlic and ginger in a large saucepan with the olive oil. Cook over a medium-high heat for about 5 minutes, until the onion softens. Add the sweet potatoes and mushrooms to the pan along with the goji berries. Stir well, then add enough vegetable stock to cover all the ingredients. Simmer well for 10–15 minutes, until the potato is soft. Season with salt and pepper. Carefully add the soup to a jug blender in batches, and blend into a smooth, vivid orange, spicy soup.

Servings: 2

Source: http://www.redonline.co.uk/health-self/nutrition/dale-pinnocks-flu-fighter-soup

Simple Sopa Azteca

This tasty twist on a traditional tortilla soup is chock full of healing properties. Created by Dr. John La Puma, founder of Food as Medicine and co-founder of ChefMD.com, this soup provides powerful healing agents that help to reduce mucus and assist your lungs in “coughing it up.” Unappetizing as that might sound, read on and we’re pretty sure you’ll get your appetite back.

Why we love it: Chicken soup is great, of course. But we love the nontraditional elements of this feel-better soup more than we can tell you. Plus, the ingredients are designed to be easy, combing fresh and pre-packaged ingredients in a way that suits busy schedules.

INGREDIENTS
2 teaspoons extra light extra virgin olive oil
1 cup chopped white onion
3 cups low sodium chicken broth, preferably organic
1 (14.5 ounce) can fire roasted diced tomatoes, undrained
1/2 cup guajillo or jalapeno salsa, such as Frontera brand
2 cups (8 ounces) shredded skinless rotisserie chicken breast
1 cup shredded cabbage or packaged coleslaw mix
1/2 ripe avocado, diced
1/4 cup shredded Chihuahua cheese (a Mexican semi-soft cheese made from pasteurised or raw cow’s milk. You can also substitute mild, white Cheddar or Monterey Jack)
1 cup broken low-fat, unsalted tortilla chips
1/4 cup chopped cilantro (optional)

DIRECTIONS
Heat oil in a large saucepan over medium-high heat. Add onion; saute 5 minutes. Add broth, tomatoes and salsa; bring to a boil. Reduce heat; simmer uncovered 10 minutes or until onion is tender, stirring once.

Arrange chicken, cabbage and avocado in bottom of four shallow soup bowls. Ladle broth over chicken mixture; top with cheese, chips and, if desired, cilantro.

Servings: 4

Source: https://www.ihavenet.com/recipes/Recipes-for-Health-Can-What-You-Eat-Stave-Off-the-Flu-JLP.html

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The goal, of course, of any cold flu season is to avoid getting sick altogether. So, even before you feel symptoms of those winter sniffles, be sure to make these soups part of your dinner rotation. You’ll love the taste – but you’ll love the immune-boosting value even more!

Do you have a favorite soup for the winter “blahs”? We would love to hear about it in the comments below!

The post Best Soups for Treating Cold and Flu This Winter appeared first on Richmond Mom.