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'Cooking for Kids': Try a fun fruit smoothie

Want to expand your picky child's menu? Chef Jamie Oliver offers healthy meal choices your kids will love. Here are the recipes.
/ Source: TODAY

In his UK documentary last spring, Jamie Oliver took over the kitchens of a group of British schools. He threw out the processed food, taught the “dinner ladies” how to cook using real food, and actually got most of the kids to eat it. According to Oliver, it takes a while for kids to embrace new food. As a scientific study found, it can take about 14 attempts before a child will try something new. As part of the "Today" show's special "Cooking for Kids" series, Oliver shares more recipes to help your child become a healthier eater:

Fruit Smoothie
Makes 2 servings1/2 banana1 handful blueberries (frozen if not in season)1 handful strawberries (frozen if not in season)6 ounces natural yogurt, plain1 cup milkHandful of iceAdd everything to a blender and whizz until smooth.

Best Green Salad With Basic VinaigretteServes 4 as a side saladFor the salad:1 large head frisée lettuce1 head Romaine lettuce, leaves separated and chopped1 bunch fresh chives1 handful fresh chervil, leaves picked2 heads gem lettuceFor the basic vinaigrette:1 part vinegar of choice (balsamic, white wine, red wine, etc.)1 teaspoon Dijon mustard3 parts extra virgin olive oilSalt and pepper to tastePull off all the dark green frisée leaves and throw them away, as they are bitter. Then cut off all the yellow-white leaves, down to the stalk. Pick the outer leaves off the Romaine lettuce and shred with a sharp knife. Wash in ice-cold water with the frisée leaves, chives and chervil, then dry them in a salad spinner and place them in a large salad bowl.Remove any sad-looking outer leaves from the gem lettuces, then cut the heads into 8 pieces (wash them if necessary, but they probably won’t need it as the inner leaves will have been protected). Add to the salad bowl.To make the dressing, put the vinegar in a separate bowl, add the mustard with a small pinch of salt, then whisk in the oil until the dressing emulsifies. Taste and correct the seasoning. Dress the salad, give it a good toss and divide between 4 bowls. Serve immediately.

Minestrone

Olive oil1 red onion, peeled and finely sliced2 carrots, peeled and finely sliced2 sticks of celery, finely chopped3 slices of smoked bacon or pancetta, chopped2 cloves of garlic, peeled and chopped1 leek, chopped and washed2 (14 ounce) tins of tomatoes3 fresh tomatoes, peeled21 fluid ounces vegetable or chicken stock2 white beets, washed and cut into chunks2 potatoes, peeled and diced3-1/2 ounces dried pasta, smashed into pieces1 heart of a Savoy cabbage, shreddedFew sprigs of fresh basil and parsley, leaves pickedSea salt and freshly ground black pepper

Heat a large saucepan over medium heat and add a splash of olive oil. Add the onion, garlic, celery, bacon, garlic and leek, and sweat gently until soft.

Add the tomatoes, stock, beets and potatoes and bring to the boil. Simmer for 15 minutes, and add the pasta and cabbage. Cook until the pasta is tender, then season well with salt and pepper. Chop the herbs and add just before serving.

Lamb Shank Stew

Olive oil4 lamb shanks, excess fat trimmed off1 red onion, peeled and finely sliced2 carrots, peeled and finely sliced2 sticks of celery, finely chopped3 slices of smoked bacon or pancetta, chopped2 cloves of garlic, peeled and chopped1 leek, chopped and washed2 (14 ounce) tins of tomatoes3 fresh tomatoes, peeled21 fluid ounces vegetable or chicken stockFew sprigs of fresh basil and parsley, leaves pickedSea salt and freshly ground black pepper

Heat a large saucepan over high heat and add a splash of olive oil. Fry the lamb shanks on all sides until browned evenly, and remove to a plate. Turn the heat down to medium, add the onion, garlic, celery, bacon, garlic and leek, and sweat gently until soft.

Add the tomatoes, stock, and the lamb shanks and bring to the boil. Make sure there's just enough water in the pan to cover the meat. Simmer very gently with the lid on for 2 hours, making sure the water level doesn't drop too much during the cooking.

Skim any fat off the top of the stew and add the beets and potatoes. Simmer for another 20 minutes or so until they're cooked, then season well with salt and pepper. Chop the herbs and add just before serving.

Recipes provided by Jamie Oliver and Hyperion Books. Copyright 2005 by Jamie Oliver. All rights reserved. For more about Jamie Oliver's campaign in England, logon to .