Apple Turnovers with Coconut Oil

Posted by on Jan 26, 2017 in after school, cooking classes, cooking with kids, families, healthy food, nutrition | 0 comments

5513640649_6d4c56b309_bThis week in our fun-filled cooking classes we created apple turnovers with coconut oil, served alongside an aromatic spiced apple pear butter!

Our chefs in training practiced their slicing and dicing skills, while learning about the health benefits of coconut oil which helps boost our immune system, enhances our memory, and provides us with healthy fats that help improve our cholesterol levels.

We hope that you will make memories in your family kitchen with our apple turnover recipe!

Serves 8



  • 1 C whole wheat + 1 C AP flour
  • ½ t salt
  • ½ cup coconut oil, solid
  • 1/3-1/2 cup ice water


  • 4 apples
  • 1/4 cup maple syrup
  • ½ lemon
  • ½ t cinnamon
  • ¼ t nutmeg
  • 1 T flour
  • pinch of salt
  • dried cherries, raisins (optional)


1) Preheat oven to 375˚

2) Rinse all fruit 

3) Make the dough: Mix dry ingredients. Cut solid coconut oil in small increments using pastry blender or fork. Add water by the tablespoon until dough just comes together. Set aside. Place the dough in fridge to chill.

4) Make the filling: Slice and dice apples, and combine with lemon juice, spices, flour and salt. If the filling is too juicy from the apple juice, add a pinch more flour to absorb or drain using a colander.

5) Assemble the turnovers:

    • Cut dough into smaller pieces. Roll out into 1/8-inch thick rounds on a lightly floured surface.
    • Place ~2 T of filling on one half and sprinkle with dried cherries or raisins if desired.
    • Fold over and seal, using fork or fingers to crimp the edges. 
    • Bake at 375˚ degrees for 25 minutes, or until golden brown.
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summer camp reflections

Posted by on Sep 14, 2016 in cooking classes, cooking with kids, families, healthy food, summer camp | 0 comments

13882634_1141748522550748_7682930224653544935_nOne of my favorite recipes I’ve made with the young chefs during summer camp was Chipotle stuffed sweet potato skins.

They loved to scoop out the baked sweet potato from its skin. They jumped at the opportunity to squeeze lemon, shred kale and cilantro and cut the Chipotle pepper and radish. When it was time to add the cumin, salt and pepper, they all would jump at the opportunity to pinch the spices and sprinkle it over the dish. They added the corn and took turns mixing the sweet potato mixture, putting it back into the skin, sprinkling cheese and putting it on the sheet pan.

While it was in the oven they would quickly clean up their station to prepare for lunch. The counselors would put the sweet potato on the campers’ plate and we served ourselves.

From my first spoonful, I loved the dish.

The balance of the saltiness of the cheese with the sweetness of the sweet potato mixture, the corn that added a crispy texture to the creamy sweet potato and the freshness that the cilantro added was nirvana.

We asked the young chefs how they felt about the dish, I saw a couple of stuffed mouths nodding their heads and putting their thumbs up. But then I saw a few thumbs sideways and we asked what can we do to make it a thumbs up. Some children said that they don’t like spicy foods. The one comment that stuck to me the most was, “I like the flavor, but not the textures, there is too much going on here.”

13887077_1145480382177562_4024558246028311134_nDuring my time at summer camp I loved to see the campers curious to learn the different components of a dish, even if they know what is in it they love to see it separately. I can very much relate this to food service. When working at schools, I see kids enthusiastic to go to the cold bar after they get their flavorful hot food item, because it is their chance to create their own, or in other words, be a chef.

I love seeing them pick and choose different items to make a vegetarian wrap or make a yogurt parfait. It shows that kids love to make their own meals from an early age, which can help expand their minds and allows them to express their inner passion and creativity.

This post was written by Kelly Laurent, Food + Garden Summer Camp Counselor & Food Service Associate  


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Happy Father’s Day

Posted by on Jun 17, 2016 in cooking with kids, families, holiday, Recipes | 0 comments

IMG_3900We wish all of the father’s out there a very happy day this weekend filled with family, fun and time well spent.

Thank you for all that you do!

We love this quote by author Reed Markham on fatherhood, “The quality of a father can be seen in the goals, dreams and aspirations he sets not only for himself, but for his family.”

We hope that you will delight your father’s by preparing some delicious food the Butter Beans way! See our list of ideas in our post “10 father’s day breakfast ideas” and treat him to something special!


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Happy Mother’s Day from Butter Beans

Posted by on May 4, 2016 in families, raising children, wellness | 0 comments

15491269616_b7f0dec448_zHaving worked for Butter Beans for the past 6 years, I always had a passion for the betterment and wellbeing of children.

It wasn’t until 7 months ago, that my passion grew even stronger after having my first child.

This year I will be celebrating my inaugural Mother’s Day together with our Co-Founders, Belinda & Felicia along with all of the other moms on our team, and in our school communities.

Being a new mom, I feel grounded as I look into my son’s eyes, light when I see his smile, giddy when I hear his laugh, worried when I hear him cry, and calm when I rock him to sleep.

There is nothing quite like the feeling of being a mother, it’s one of the most unique, challenging, rewarding, mystifying and profound experiences.

To celebrate Mother’s Day let’s send love to our mother’s who have birthed us into this beautiful world. We have so much to thank them for!

For more inspiration, read the tale of how Butter Beans got started 8 years ago in the Edible Brooklyn article, “How 2 Brooklyn Moms Are Reinventing School Lunch”

This post was written by Flora McKay, Director of Community & Nutrition 

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Tommy’s not spicy gazpacho for kids

Posted by on Mar 15, 2016 in cooking with kids, families, healthy food, Recipes | 0 comments

4826276524_9c04ffdf65_zTommy’s not spicy gazpacho for kids! Just the name makes us want to create this recipe!

We were excited to receive this refreshing recipe from our “Soup’s On Recipe Challenge” at the Churchill School, since gazpacho is a very kid friendly soup even though it doesn’t sound like one right off the bat.

We also loved how creative Tommy got with his gazpacho toppings: avocado, hard boiled eggs and croutons – how can you go wrong?!

As the warmer weather settles in, we highly suggest making Tommy’s recipe. Enjoy!


  • 8 tomatoes
  • 1 red onion
  • 1 red bell pepper
  • red wine vinegar
  • olive oil
  • 2 cucumbers
  • salt & pepper
  • 2 cloves garlic

Directions: Peel & seed cucumber. Blend together all vegetables raw. Add olive oil and red wine vinegar to help blend. Add more oil, salt, vinegar (and optinally ice cubes!) to taste, to balance flavors. Strain gazpacho so it is smooth. Serve with avocado, hard boiled eggs & croutons.

Photo courtesy of Cyclone Bill

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Chloe’s white bean & kale soup

Posted by on Mar 10, 2016 in cooking with kids, families, healthy food, Recipes | 0 comments

8615680362_409eb0aa30_zWe are thrilled to include a recipe that was written by a student on our blog!

We just hosted a fun “Soup’s On! Recipe Challenge” at the Churchill School, and we received some amazing soup recipes written by children who worked with their parents to come up with an original recipe for a delicious and nutritious soup.

We plan to include our winning recipe & our honorable mentions in the blog for all of our readers to make at home, hopefully inspiring you to cook more at home together with your family!

We hope that you will enjoy Chloe’s White Bean & Kale soup, one of our honorable mentions from our recipe challenge:


  • 1 small onion diced
  • 4-5 cloves garlic diced
  • 2 can diced tomatoes (not drained)
  • 2 can white beans, drained and rinsed cannellini or northern white beans
  • 1 package vegetable broth
  • 1 small bunch of curly kale
  • 3-4 sprigs of thyme or rosemary

Directions: Saute onion & garlic in pan until translucent, then add broth, tomato, and white beans. Bring to a boil then simmer for about 10 minutes. Ladle 1/3 of soup into blender, blend until smooth, pour the blended mixture back into the pan. Add thyme or other fresh herbs, bring to a boil, add kale in small pieces, simmer for 5-10 minutes. Remove the sprigs of herbs then serve.

Photo courtesy of Sarah Braun

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