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All kids like fruit roll-ups, which are basically just dehydrated purees, so why not try it with veggies? Using various combos that are interesting, fun, and sweet, you’ll be sure to get some veggies into your kiddos. If this is too sweet, add a squeeze of fresh lemon juice or a few strawberries to the puree.

When kids have a chance to grow food, they learn where food comes from and develop a reverence for the earth. Chopping the vegetables into small pieces retains their texture but makes them more palatable to young taste buds. As with all tacos, these are easy to customize.

When shopping, let your children choose vegetables that look appealing to them; this increases their natural curiosity and willingness to taste.

Incorporating veggies is a great way to “health up” this family favorite.

This elegant dish from Chef Bradley Taylor, owner of DeSoleil restaurant on Grand Anse Beach, contrasts the tart sweetness of tamarind pod (a staple in Thai cooking and the base of Worcestershire sauce), the pungent salty-sweetness of oyster sauce, and the unique heat of ginger.

This snack is a favorite at Deyna’s Tasty Foods, a locals’ favorite in St. George’s.

Although often eaten the day they’re made, these also have a shelf life of six months.

Rich in vitamin C and iron, this is a terrific make-ahead snack or light lunch.

At Commander’s Palace, McPhail serves this harvest-fruit cobbler sweetened with sugar-cane syrup produced by a local farmer, but pure maple syrup also works beautifully.