K/1 Cooking – Year 2

Here are the recipes we used for the second year curriculum track and the associated topic from the school year 2013-14.

COMMUNITY

  • Friendship Fruit Salad
  • Garden Harvest Kale Salad (We used only ingredients picked from our school garden and produce that students brought from home to share, then chopped, diced, and shredded them. Lightly coated with olive oil to massage the kale, then added Apple Cider Vinegar to taste.)

HOLIDAYS/SEASONAL

GARDENING

  • Kale: Garden Harvest Kale Salad (We used only ingredients picked from our school garden and produce that students brought from home to share, then chopped, diced, and shredded them. Lightly coated with olive oil to massage the kale, then added Apple Cider Vinegar to taste.)
  • Apples: Apple Juice (Freshly juiced in our Breville Juicer from apples picked during our field trip to Gizditch Ranch)
  • Pumpkins: Pumpkin Cinnamon Muffins (Cooking baked muffins with baked pumpkin that was pureed while Gardening used left over Jack-O-Lanterns and put them in the garden to grow for next season.)
  • Broccoli & Kale: Trader Joe’s Kale & Broccoli Slaw Salad (We omitted chicken breast and used coconut milk yogurt instead of regular yogurt)
  • Multiple Fruits & Vegetables: What the shape and color of produce tell us
  • Green Lettuce, Purple Lettuce, Broccoli: Raw and served with Buffalo-Style Hummus
  • Mint: Sun Tea & Mint Lemonade naturally sweetened with Date Puree, not sugar!
  • Collard Greens: Wraps with Greek Tzatziki Sauce coming soon!

OCEAN

FARM

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