Challenge

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As Lee writes: “The 52 New Foods Challenge’ is about more than the foods — it’s about the journey the foods take you on.”

The project would have been too overwhelming had sweeping changes been made in the Lee family’s diet and habits.

But by doing it incrementally and, most importantly, involving the children rather than imposing new rules upon them, there was great success.

“The 52 New Foods Challenge inspired everyone in our family to try something new each week,” writes Lee. It “encouraged us to start a garden, it brought us together to cook and enjoy healthy food as a family, and it connected us with fellow food lovers in our community. We learned about where our food comes from, the people who work tirelessly to grow it, and how the food choices we make impact our bodies, our neighborhood, and the bigger world around us. We gathered treasured recipes and tips from local farmers, chefs, friends, and family, and together we planted, picked, cooked, and tasted our way through the year. Most important, the 52 New Foods Challenge planted the seeds of change at our family table.”

And, Lee says, “It has the power to seed change at your table, too.”

For more information about The 52 New Foods Challenge or Crunch a Color: The Healthy Eating Game, go to

crunchacolor.com.

ROASTED CAULIFLOWER

“Try this recipe with a combination of purple, yellow and white cauliflower, ”writes Jennifer Tyler Lee, “for an easy way to add more colors to your table.”

Preheat the oven to 400F. On a rimmed baking sheet, toss the cauliflower with the oil and salt.

Roast for 20 minutes, turning once, until the edges of the cauliflower are brown and crispy.

Before serving, if desired add the lemon juice and toss to coat.

Source: Adapted Jennifer Tyler Lee, The 52 New Foods Challenge.

CHINESE CHICKEN WRAPS

One of her children’s favorite dishes, Lee writes, “is Chinese chicken, served up in fresh butter lettuce cups.” 2 tablespoons oil (for recipe testing, 1-¸ tablespoons vegetable oil and ¸ tablespoon sesame oil were used) 1 medium carrot, peeled,

finely diced 2 medium stalks celery,

finely diced 4 ounces canned water chestnuts, drained, chopped 4 ounces white

mushrooms, chopped 2 cups diced chicken, pre-cooked (rotisserie chicken was used for recipe testing) 2 tablespoon soy sauce 2 large green onions,

chopped 1 head butter lettuce

Heat a large wok or skillet over medium heat. Add the oil, then add the carrots and celery and saute for 2 to 3 minutes, or until the vegetables begin to soften. Add the water chestnuts, mushrooms, and half the green onion; saute for 3 to 5 minutes more, or until the vegetables are lightly browned on the edges. Finally, add the cooked chicken and soy sauce. Toss to combine.

Transfer to a large serving bowl and garnish with the remaining green onion.

Serve family style, using the butter lettuce leaves as wraps.

HEALTHY STRAWBERRY FOOL

Lee writes that she “swapped out the whipped cream for yogurt and added a touch of honey to sweeten the mix,” in this “simple spin on an old-fashioned treat.”

Wash, hull, and chop the strawberries into ¸-inch pieces. Place the cut fruit in a medium bowl. Using a potato masher, crush the fruit. Allow a few chunks to remain.

Add the yogurt, honey, and lemon juice to the strawberries. Fold gently to combine.

Serve with a sprinkle of granola and a fresh berry on top.