Cow’s milk contains 13 essential nutrients important for growth and development, including calcium and vitamin D to help build strong bones and teeth, protein to help build and repair muscles and tissue, and vitamin B12 to support brain and nerve health.

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How to Make Mozzarella Cheese at Home

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Springtime Cheesy Veggie, Herb, and Egg Pie

(Servings: 8)

Ingredients:

• 2 cups spring vegetables, such as asparagus, peas, spinach, and/or kale
• 1/2 cup chopped sweet onion
• 1 Tbsp. olive oil or butter
• 4 large eggs
• 1 can evaporated milk
• 4 oz. (about 1 cup) shredded cheese
• Handful of chopped fresh herbs such as chives, parsley, mint
• Dash of salt and pepper

Instructions:

1. Preheat oven to 425°F.
2. Sauté onion and veggies in a skillet set over medium heat in olive oil or butter for about 4 minutes until just tender, stirring a bit. Transfer to a greased 10” pie plate.
3. In a medium bowl, whisk eggs and evaporated milk until blended.
4. Spread cheese on top of veggies in pie plate and add herbs, salt, and pepper.
5. Pour egg and milk mixture over veggies and cheese. Carefully place in preheated oven.
6. Bake about 20 minutes until golden brown and eggs are set.
7. Let cool slightly and cut into 8 serving pieces.

Strawberry Smoothie (Makes 2 Smoothies)

Ingredients:

• 1 cup plain or vanilla yogurt
• 1 cup frozen local strawberries
• 1/2 cup skim milk or berry juice

Instructions:

1. Place all ingredients in a blender and blend until a smooth, drinkable consistency.

Tip: Using frozen berries works well to create a nice smooth texture. If not using frozen fruit, you may need to add ice.

Note: You can try different flavors of yogurt and different fruits and juices to create your own smoothie.

Ingredients:

• 1 pint fresh strawberries, hulled and roughly chopped
• 1/4 cup sugar
• 1 teaspoon lemon juice
• 6 to 8 ounces (about 1 cup) Greek yogurt

Instructions:

1. Combine the strawberries and sugar in a small bowl. Let stand about 20 minutes to macerate the fruit, stirring occasionally. The fruit will soften and become syrupy.
2. Pour the strawberries and syrup into a food processor or blender. Add the lemon juice and pulse a few times until the fruit is pureed.
3. Stir the yogurt into the strawberry mixture until combined. Pour into molds and freeze for at least 8 hours or overnight. To remove, run hot water over the outside of the mold until you can gently pull the popsicle out.

Source: thekitchn.com

(Makes: 2 cups, 16 servings)

Ingredients:

• 1 1/2 cups strawberries, hulled and diced
• 1/2 jalapeno pepper, minced
• 1/4 cup onion, minced
• 2 Tablespoons cilantro, finely chopped
• 1 1/2 teaspoons lime juice

Instructions:

1. Prepare ingredients and in a bowl. Flavors will blend if prepared 30 minutes or more before serving.

Source:  www.foodhero.org

(Serving size: 4)

Ingredients:

• 4 cups leaf lettuce (or head lettuce, chopped)
• 2 cups spinach, kale, mustard greens, or arugula (or a mix), chopped
• 1 cup sugar snap peas, de-stemmed and quartered (shell and all)
• 1 cup strawberries, sliced
• Vinaigrette dressing (oil, vinegar or lemon juice, salt, pepper, herbs)
• Optional: crumbled cheese

Instructions:

1. Rinse salad greens and pat dry. Chop greens to desired size.
2. Rinse peas and de-stem by snapping off the tops. Cut into quarters.
3. Rinse strawberries, remove stems, and slice.
4. Pour in a vinaigrette dressing and toss. You can make a simple one at home using the ingredients above.

Optional: You can top with a local crumbled cheese.

(Makes about 4 cups sauce. Makes 8-10 servings)

Ingredients:

• 1 pound Rhubarb, cut into 2 inch pieces
• 1 pint Strawberries, quartered
• 1 cup sugar
• 2 teaspoon vanilla (optional)
• Shortcake biscuits

Instructions:

1. Place rhubarb in a medium sauce pan. On medium heat slowly warm rhubarb. After the rhubarb cooks and releases water, cover and simmer for 5 minutes. Add strawberries and sugar. Simmer for an additional 5 minutes. Remove from heat and stir in vanilla, if desired. Allow to cool slightly. Serve over shortcake biscuits or vanilla ice cream.