Vegetables With Sesame Dip

Serves

50 (3/4 cup vegetables, 1 tablespoon dip)

Per Serving

64 cal., 1.44 g pro., 3 g fat, 8.3 g carb., 1 g fiber, 3.4 mg sod.

Meal Pattern

3/4 cup other vegetables

16 lbs.          Sugar snap peas (or other vegetables)*

1 cup            Honey

1 cup            Low-sodium soy sauce

2 Tbsps.       Ground ginger

1/3 cup         Canola oil

1/3 cup         Sesame oil

1/4 cup         Lemon juice

1 tsp.            Lemon zest

1. Wash and prepare the sugar snap peas (or other vegetables).
2. In a food processor fitted with a steel blade, process the honey, soy sauce, ginger, canola oil, sesame oil, lemon juice and lemon zest until smooth.
3. Portion 1 tablespoon servings of the dipping sauce into small cups.
4. Add ½ cup of vegetables onto a plate or serving container. Serve with one portion of dipping sauce. 

Potential School Garden Crop

*Note: If using 25 cups of other cut-up vegetables in place of the snap peas, it might change the meal pattern credits.

Recipe, Photo and Meal Pattern and Nutritional Analyses: New School Cuisine, Vermont FEED, www.vtfeed.org.

Kitchen Wisdom Says...

1. The brown color may be a bit of a turnoff because many kids are used to cream-colored dips for veggies.
2. It’s a great sauté-style sauce that is both sweet and savory. But it could be made spicier with the addition of sriracha hot sauce or red pepper flakes. Sesame seeds could also be added for presentation.
3. Good flavor profile for the dip. I would like to test reducing the oil and adding Greek yogurt to the recipe to create a creamier composition.
4. I would omit the canola oil and sesame oil and mix the ingredients into sunflower seed butter for a more substantial dip. A lot of students who have peanut allergies also have sesame allergies.