Recipes ‘made for kids by kids’

Staff Writer
The Destin Log
Rockin’ Stuffed Clams

Spend some extra time with your kids in the kitchen this holiday season and try some of these healthy “Fresh From Florida” recipes — made by kids for kids.

The winning recipes were part of the Florida Department of Agriculture and Consumer Services first statewide Student Chef Cook-off. Dozens of students across the state submitted recipes online. Students in elementary, middle and high schools were chosen to participate in live cook-offs in their region. 

Here are two of the winning recipes to try with your kids.

Rockin’ Stuffed Clams

2 Tbsp. oil plus a little for drizzle at end

1/4 cup of each, chopped: onion, celery, red (or green) pepper and carrots

6 strips of turkey bacon

2 cans chopped clams

1 Tbsp. pimentos

3/4 cup Italian breadcrumbs

16 empty clam shells (reuse each time)

Salt and pepper

Preheat the oven to 350 degrees. Fry turkey bacon until crisp and set aside. Sauté chopped onion, celery, pepper and carrots in 2 tablespoons of olive oil.

Open clams and save juice. Chop or crumble the turkey bacon into bits.

Mix clams, pimento, bacon, sauté and about 2/3 cup of clam juice. Then add breadcrumbs and a little salt and pepper. (Mixture should not be too dry so add a little more clam juice if necessary.)

Stuff clam shells and drizzle with a little olive oil. Bake for 15 minutes at 350 degrees. Serve 4 clams per person.

Lindsey Licata, 10, Marsh Pointe Elementary School (Palm Beach Gardens) 

Roasted Peaches and Yogurt 

2 organic Florida peaches

1/4 cup organic Florida honey

1 tsp. vanilla

1 Tbsp. organic fresh-squeezed Florida orange juice

1/4 tsp. cinnamon organic plain Greek yogurt

Handful organic Florida blueberries

Cut peaches in half and remove pits. Lay cut side down in square baking dish. Mix honey, vanilla, orange juice and cinnamon in a bowl. Pour over peaches.

Roast in 400-degree oven for 15 minutes. Carefully remove skin from the peaches and slice. Place sliced peaches over yogurt and spoon warm sauce over top. Sprinkle with blueberries.

Emily Butler, 11, Deer Lake Middle School (Tallahassee)