Panzanella Salad with Tomato Grilled Cheese

Posted by on Mar 23, 2017 in after school, cooking with kids, healthy food, lunch time, school food, wellness | 0 comments

Today our Junior Chefs will be putting together some gooey grilled cheese sandwiches and a Tuscan Panzanella Salad for a side. Both dishes will feature tomatoes, a favorite of ours! Tomatoes are a red food, known for keeping our hearts healthy and diets full of antioxidants. We will use just two different types of tomatoes today but did you know there are over 1,000 types in the world? What are your favorite kinds? Feel free to share below!

Tomato-7-680x667

Panzanella Salad

Ingredients:

  • 1 baguette
  • 2 pints cherry tomatoes
  • 2 cucumbers
  • 1 red onion
  • 1 can chickpeas
  • 1/4 cup fresh parsley

For Vinaigrette: 1/4 cup olive oil, 2 lemons juiced, 2 T red wine or apple cider vinegar, salt and pepper to taste!

Directions:

1. Preheat oven to 375.

2. Tear baguette into cubes. Toss bread with olive oil in bowl,

spread onto baking sheet and bake 10 minutes.

3. Hand out and chop cucumbers and tomatoes. Dice onion.

4. Pluck parsley from stems.

5. Combine all ingredients in a bowl with bread cubes.

6. Squeeze lemons. Mix and whisk together ingredients for dressing.

Tomato Grilled Cheese

Ingredients:

  • 1 baguette
  • 2 slicing tomatoes
  • 1/2 lb grated cheese
  • olive oil
  • 4 T butter + extra

FNK_Grilled-Tomato-and-Cheese_s4x3.jpg.rend.hgtvcom.1280.960

Directions:

1. Brush a bit of olive oil onto bread

2. Slice tomatoes and cheese

3. Layer bread, cheese and tomatoes to build sandwich

4. Heat a little bit of butter in a skillet until melted, grill    sandwiches for 2-3 minutes

5. Serve with Panzanella Salad and Enjoy!

 

Bon Appétit!

Read More

Roasted Veggie Bruschetta and Maple Brussels Sprouts

Posted by on Mar 16, 2017 in Uncategorized | 0 comments

roasted-vegetable-bruschetta-recipe-bourbonhouseIn this upcoming cooking class, our junior chefs will be learning about the concept of caramelizing and how vegetables release sugars through the process of adding heat and roasting.  Roasting also helps balance the bitter flavor of some vegetables such as brussels sprouts! We will also be roasting the brussels sprouts with a hint of maple syrup to make it extra delicious!

 

Ingredients:

  • 3 rainbow carrots8A2F12C4-B854-43BE-9351-B6992610682A
  • 1/4 red onion
  • 1 parsnip
  • 3 cloves garlic
  • 1/2 bunch fresh thyme
  • 2 T olive oil
  • salt and pepper to taste
  • 2 c brussels sprouts
  • 2 T maple syrup
  • olive oil to coat
  • 1 baguette
  • 1 15 oz can white beans
  • 1 clove garlic
  • 6 T olive oil
  • 2 sprigs fresh rosemary
  • 1/2 lemon

Directions:

  1. Preheat oven to 400, line 2 baking sheets with foil or parchment.
  2. Cut the bread into thin slices and toast.
  3. Cut onions and mince garlic.
  4. Dice carrots and parsnip and place in bowl with onions and minced garlic.
  5. Pick thyme and add to boil.
  6. Using pinching fingers, season with salt and pepper.
  7. Add the olive oil, mix to combine then spread over a sheet tray.
  8. Cook in oven for 15 minutes.
  9. Slice brussels sprouts into quarters or halves.
  10. Place in bowl and season with salt, pepper and olive oil.
  11. Spread on tray and put in oven for 10 minutes.
  12. For bean spread, drain and rinse can of beans and pour into bowl.
  13. To the bowl, add rosemary leaves, squeeze in lemon juice, add olive oil and salt and pepper to taste.
  14. Pour into food processor and blend until smooth texture.
  15. Remove brussels sprouts, drizzle maple syrup and place back in oven for 5 minutes.
  16. Assemble rainbow carrot bruschetta by spreading bean spread onto bread, and topping with carrot mixture.
  17. Serve brussels sprouts on the side and enjoy the tasty treat!
Read More

Celebrating Saint Patrick’s Day: Cabbage Stew and Pot o’ Gold Potato Salad

Posted by on Mar 9, 2017 in cooking classes, cooking with kids, holiday, nutrition, seasonal, seasonal celebrations | 0 comments

Happy St. Patrick’s Day! St. Patrick’s Day is the celebration of Ireland’s patron saint, Saint Patrick! He is said to have brought Christianity to the people of Ireland and so the Irish celebrate his life by feasting, usually on cabbage, ham, and potatoes. Today our little chefs will make a traditional Irish meal of cabbage stew and potato salad. Between the cabbage loaded with Vitamin B and our special antioxidant-rich purple potatoes, we can be sure we’re getting a meal that is not only delicious, but nutritious as well. Enjoy!

CAAABAGE

 

 

 

 

 

 

CABBAGE STEW

Ingredients:

  • 4 T olive oil
  • 1 onion
  • 4 garlic cloves
  • 2 celery stalks
  • 1 carrot
  • ¼ cabbage
  • ½ c chopped canned tomatoes
  • Salt and pepper to taste
  • Water (if necessary)

Directions:

  • Start with stew by cutting celery, carrots, onion, garlic and cabbage.
  • Heat oil in pan and add celery, carrots, onion and garlic to sweat.
  • Add tomatoes and cabbage  in the pot, season, cover and simmer  20 minutes.
  • Serve warm!

POT o’ GOLD POTATO SALAD

Ingredients

  • 2 medium purple potatoes
  • 1 Yukon gold potatoimages
  • 2 medium pink potatoes
  • 1 apple
  • ½ bunch parsley
  • 1 T celery seed
  • 4 T honey
  • 3 T mustard
  • 3 T red wine vinegar
  • 6 T olive oil

Directions:

  • Make potato salad by dicing cooked potatoes and placing in salad bowl.
  • Dice apples, pick parsley and add to the potatoes.
  • Add celery seed, red  wine vinegar, olive oil, mustard and honey to mixture.
  • Whisk and mix to combine.
  • Enjoy!
Read More