Enfield reCharged Friday May 8th

 

FRIDAY: COOKING WITH SHOPRITE DIETITIAN MICHELLE MATTIA

 

 

Get ready to whip up some delicious springtime snacks! Today you’ll be making yogurt bark, roasted chickpeas, and veggie chips! Healthy, tasty, and designed for family fun!

Make a post or video and don’t forget to tag Enfield KITE and use #enfieldrecharged to be entered into our raffle! *Your profile/page must be public for us to search the hashtag and be eligible for the raffle!

Supplies:

Roasted Chickpeas:

  • (2) cans chickpeas
  • brown sugar
  • cinnamon
  • cooking oil
  • dry ranch seasoning
  • sea salt or iodized salt (optional)
  • parchment paper (aluminum foil works fine, too)
  • sheet pan
  • can opener
  • paper towels or kitchen towels 

Root Veggie Chips:

  • assortment of root veggies (parsnips, sweet potato, beets, etc)
  • cooking oil
  • salt (optional)
  • mandolin, grater, or sharp knife to cut veggies
  • cutting board 

Yogurt Bark:

  • favorite Greek yogurt

mix-ins: 

  • fresh or dried fruit
  • dark chocolate chips
  • (other: pretzel pieces, granola, nuts, seeds, etc.)
  • Sheet pan
  • parchment or wax paper (aluminum foil works fine, too)
  • flexible spatula 

Rainy Day Alternate Activity