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New York Times Cooking: Kids in the Kitchen Recipe Collection

4 Ingredient Cheesy Carrot Crackers

Baked Blueberry Oatmeal Cups

Baked Butternut Squash Macaroni and Cheese

Baked Zucchini Casserole 

Cajun Chicken Alfredo

Carrot Candy

Cheesy Spinach Bites

Chocolate Hummus

Easy Carrot Chips

Healthy Chocolate & Mint Mousse

Healthy Turkey Meatloaf

Pasta with Corn, Zucchini, and Tomatoes

Pistachio Pea Pesto

Sweet and Sour Baked Cauliflower

Sweet Spinach Muffins

Veggie Packed Pizza Rolls

Bio

Photograph of Katherine BurtKate Gardner Burt, PhD, RD is an assistant professor at Lehman College and a registered dietitian and culinary nutritionist. She teaches courses in community and public health nutrition and cultural food and sustainability. Dr. Burt’s research broadly aims to reduce racial and ethnic inequities in community food systems in the Bronx and NYC as a whole. She does this by exploring strategies to strengthen efforts to grow food locally and improve community cohesion and social connectedness to build a more just food system. She also aims to reduce inequities in food systems by increasing opportunities for low-income people of color to excel in dietetics and food-focused careers. She takes a mixed methods, community-based approach to research and currently works with several New York City based non-profit organizations. Dr. Burt received her BS in film and television from Boston University and her MS in exercise physiology and nutrition, RD and PhD in food and nutrition policy from Teachers College, Columbia University. Her first cookbook was published in 2015 by Sterling Publishers, a subsidiary of Barnes and Noble.

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