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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Dolmades and Sweet Potato Hummus

Posted by on Jan 17, 2017 in Uncategorized | 0 comments


This week our cooking classes are making Dolmades and Sweet Potato Hummus. Dolmades are a popular Mediterranean dish of grape leaves stuffed with rice. Our version of dolmades features raisins, mushrooms, and sunflower seeds.

The Butter Beans chefs-in-training will also be making sweet potato hummus, a sweet and savory blend of sweet potatoes, chickpeas, lemon, tahini, garlic, and olive oil.

What are some of your favorite dark, leafy greens?
What are some other ways we can incorporate green into our diets?

Share your answers at @butter_beans on twitter and @butterbeanskitchen on instagram!

Bon Appétit in Greek: Kali Sas Orexi!

INGREDIENTS: Makes servings for eight!

1 T olive oil
1 clove garlic
½ C mushrooms
½ lemon
2-3 T raisins
4 T sunflower seeds
2 C cooked brown rice
16 grape leaves

2 sweet potatoes
2 C chickpeas
½ lemon
2 T tahini
2 T olive oil
1 garlic clove
Salt to taste
1 package whole wheat pita



  • Preheat oven to 350.
  • Cook rice (½ C uncooked)
  • Prepare dolmades filling
  • Dice mushrooms. Sauté with garlic and olive oil.
  • Squeeze lemon juice, setting aside half for hummus.
  • Mix lemon, raisins, seeds, and brown rice.
  • Combine mushrooms with rice mixture and set aside.
  • Place 2 T of rice filling at the base of the leaf, near stem.
  • Fold stem end up over the filling and fold edges of leaf inward. Roll away from you.
  • Squeeze gently to seal.
  • Repeat with all grape leaves
  • Line pot with any damaged leaves to create bed for dolmades.
  • Snugly pack stuffed leaves in the bottom of pot, making a second layer if needed.
  • Cover with ½ cup water and heat over medium heat until it simmers. Lower heat, cover, and cook 20 minutes.
  • Tear pita bread into triangular wedges. Drizzle with oil, salt and herbs of choice. Toast for 10 minutes, turning once.
  • Make the hummus.
  • Chop sweet potato into small pieces.
  • Add all ingredients to food processor and blend until smooth
  • Add salt to taste.
  • Serve and enjoy!
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Root Vegetable Sushi with Miso Soup

Posted by on Jan 6, 2017 in Uncategorized | 0 comments


Next week is our first week of spring cooking classes at most of our schools, and we are celebrating by making sushi! We’re filling our rolls with root vegetables to showcase in-season produce and pairing our sushi with a miso soup.

What’s the Story with Miso?

Miso a paste made out of fermented soybeans; it’s rich in protein, minerals, vitamins, beneficial bacteria, and adds the savory umami flavor to many dishes.To make miso, soybeans are fermented with the fungus koji, which is cultivated in a base of either barley, rice, or soybeans, salt is added, and the product is aged six months to three years to create miso paste.


Root Vegetable Sushi with Miso Soup



  • 1 cup black rice
  • ½ cup brown rice
  • 3 cups water
  • 3 carrots
  • 1 large sweet potato
  • 2 parsnips
  • 2 apple
  • 4 roasted nori sheets


  • 1 carrot
  • 4-5 cups water
  • 3 T miso paste
  • ½ cup tofu, diced
  • Salt to taste
  • Oil for roasting
  • 3 T toasted sesame seeds
  • Pickled ginger, for garnish



    • Preheat oven to 400˚
    • Cook 1 cup black rice in 2 cups water (~30-40 minutes).
    • Cook parboiled brown rice approx. 10 minutes.
    • Start with preparing the ingredient fixings for the sushi.
    • Slice carrots, parsnips, and sweet potatoes into long ¼-½” thick strips.
    • Toss each vegetable variety separately with oil and roast at 400˚ until tender.
    • Cut apples into strips, set aside.
  • Miso Soup:
    • Dice carrots and tofu.
    • Bring water to a boil. Add carrots, reduce heat, and simmer (covered) until soft.
    • Add tofu and miso. Simmer 2 to 3 minutes more and set aside.
    • Take out root veggies and allow to cool.
  • Time to make the sushi!
    • Put out bowls of water to moisten fingertips. You should keep your hands moist while rolling their sushi.
    • Place nori on a moistened paper towel.
    • Place one scoop of rice on each nori sheet. Press and spread evenly over the nori sheet, leaving top one-fourth uncovered.
    • Choose vegetable/fruit fillings and arrange in a horizontal strip across the bottom portion of the rice.
    • Starting at the side closest to the table edge, roll the nori sheets with moist fingers. Use the moist paper towel to help keep the roll tight.
    • Cut into four pieces.
    • Garnish with pickled ginger and sesame seeds if desired.



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Squashy Spaghetti with Carrot-Top Pesto, Roasted Herbed Chicken, Chewy Carrot Ginger Cookies, and Basil Lemonade

Posted by on Dec 16, 2016 in Uncategorized | 0 comments


This Saturday, December 17th, is the last cooking class of our December series at Asphalt Green Battery Park CitySign your 5 to 9 year old up to join Chef Gisselle to make a special holiday meal.

Our chefs-in-training will cook and enjoy autumn root vegetable gratin with herbs and cheese, homemade herb bread and butter, sweet potato blondies, and fizzy rosemary seltzer.

In the meantime, here’s the hit recipe Chef Gisselle and her chefs-in-training cooked last week, squashy spaghettilemon herb chicken with carrot top pesto, and chewy carrot ginger cookies! 


Serves 8 hungry chefs: Cook time: 2 hours.


  • 1 bunch carrot tops (1 C lightly packed carrot leaves)
  • ½ C olive oil
  • 1 garlic clove
  • ½ c fresh basil
  • ¼ t salt
  • 4 T pumpkin seeds
  • ¼ C parmesan
  • 1 T honey (opt)


  • 1 small spaghetti squash
  • 3 T olive oil
  • ½ T basil
  • ½ T parsley
  • ½ T thyme
  • ½ T rosemary
  • ½ t salt


  • 1 cup sugar
  • 1 cup water
  • 1 cup basil
  • 4 lemons


  • •2 cups flour
  • •½ tsp baking soda
  • •½ tsp salt
  • •2 tsp ground cinnamon
  • •½ tsp ground ginger
  • •1 tsp ground nutmeg
  • •¾ cup unsalted butter, cubed
  • •1 cup packed dark brown sugar
  • •½ cup sugar
  • •1 Tbsp vanilla extract
  • •1 large egg and 1 large egg yolk
  • •1 pack of crystallized ginger cubes
  • •1½ cups finely grated carrots (about 2 medium-large carrots)
  • •1½ cups white chocolate chips
  • •½ cup shredded sweetened coconut
  • •½ cup chopped walnuts or pecans (optional)


  • 8 chicken thighs with skin
  • 1 bunch oregano
  • 1 bunch parsley




  • Prep the Squash
    • Preheat oven to 375F & 425F
    • Cut squash in half lengthwise, scoop seeds, and place facing up in baking dish with ½ in water.  Start baking immediately to allow time to cool
      • Check on squash in 20 min. If squash is still very hard, break down squash into smaller pieces and boil in pot of water.
      • Remove leafy tops from carrots, break down carrots
      • Prep chicken thighs by loosening the skin. Pat dry and allow to come to room temperature.
  • Make the Cookies!
    • Reduce oven heat to 325 F degrees. Line cookie sheets with parchment paper.
    • In a small bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
    • In a small pan over medium heat, melt the butter, stirring occasionally. Cook the butter until it turns slightly golden brown. It will have a nutty aroma. Be careful not to burn it.
    • Pour the browned butter into the the bowl of your stand mixer.
    • Add the sugars to the butter and beat until combined. Scrape the bowl and beat again.
    • One at a time, mix in the eggs and beat well after each. Mix in the vanilla. Scrape the bowl and let rest for 2 minutes. Mix again until smooth.
    • Add the carrots and mix until combined.
    • In two parts, add the dry ingredients and mix together on medium speed until almost all the flour has been incorporated.
    • Fold in the coconut and pieces of ginger.
    • Cover and chill for at least 1 hour.
    • Drop ¼ cup size balls of dough onto the cookie sheet about 2 inches apart. Press a few extra pieces of ginger on the top of the dough.
    • Bake for 16-18 minutes or until the edges are golden.
    • Allow to cool on the pan for 2 minutes before removing to a wire rack to cool completely.
  • Herbed Chicken
    • Tug a pinch of herbs underneath the skin of the chicken. Season with salt and pepper.  
    • Cook for 30- 35 minutes at 425F.
  • Basil Simple Syrup
    • Mix 1 cup sugar and 1 cup water in a small sauce pan. Cook till sugar dissolves, add basil leaves and allow to steep.
  • Carrot Top Pesto
    • Toast pepitas for five minutes in oven or on stove top
    • Chop fresh basil and grate parmesan cheese
    • Measure out and combine pesto ingredients: carrot leaves, fresh basil, garlic and salt in mixing bowl. Pulse in  food processor until well mixed
    • Add in toasted pumpkin seeds and parmesan and pulse until well combined
  • Squash Spaghetti and Sauteed carrot garnish
    • Slice carrots into thin rounds.
    • Sautee in olive oil until golden brown.  Flipping to prevent burning.
    • Scrape the squash into spaghetti like pieces or distribute individual pieces
    • Collect squash in mixing bowl and combine with dried herbs/olive oil.
    • Combine pesto with squash
    • Serve with side of sauteed carrots and Sprinkle with parmesan cheese
  • Make Lemonade
    • Squeeze lemons into cup. Add water and add 1 tablespoon of basil simple syrup.
    • Add basil syrup, chill

Serve and enjoy!


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Moroccan Couscous and Mashed Acorn Squash

Posted by on Dec 12, 2016 in Uncategorized | 0 comments

This week our cooking classes are making Moroccan-style couscous and mashed acorn squash. This recipe celebrates the blending of sweet and savory, with couscous that includes veggies, chickpeas, and cumin alongside raisins and acorn squash that highlights the buttery sweetness of squash with olive oil and cinnamon, balanced with a sprinkle of salt.

Moroccan Couscous and Mashed Acorn Squash



  • 1 small yellow onion

  • 1.5 c dry couscous

  • 4 carrots

  • 3 stalks celery

  • 1 c chopped mushrooms

  • 1 can chickpeas

  • ½ c raisins

  • 2 T cumin

  • 1 t salt

  • 3 c hot water


  • 2 acorn squash

  • 2 t cinnamon

  • 2 T olive oil

  • salt to taste


1. Bring 3 cups water to a boil

2. Cut squash pieces into large chunks. Boil or Steam for 10 minutes and remove squash. Keep hot water.

3. Chop carrots and celery into small pieces.

4. Dice mushrooms.

5. Heat skillet over medium heat and add onions. Then add carrots and celery. Then add mushrooms last.

6. Measure out chickpeas and raisins. Add to the pan with the cumin and salt.

7. Add couscous and remaining hot water from pot to skillet and cover until all water is absorbed. Mix.

8. Put squash in large bowl, add cinnamon, olive oil and salt. Mash.

9. Serve and enjoy!

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Gingerbread Faces and Winter Tree Salad

Posted by on Dec 5, 2016 in Uncategorized | 0 comments



Gingerbread Faces and Kale Winter Tree Salad

This week our cooking classes are making homemade gingerbread and kale winter tree salad. The gingerbread is seasoned with gingernutmeg, and cinnamon and lightly sweetened with molasses, and our chefs-in-training will use dried fruit to create the faces.

The kale salad balances sweet and savory using kale, lemon juice, honey, pomegranate seeds, and apples. Take a peek at the Butter Beans blog for more creative kale recipes including sesame kale salad, lemony kale salad, and alligator pear kale salad!

Want more seasonal cooking practice? Butter Beans is delighted to announce a special holiday cooking series at Asphalt Green, celebrating healthy, seasonal cooking as a key component of an active lifestyle! Read on below for more information or register on our website today!

What do the holidays mean? What are we celebrating?
What does community mean? Who makes up your community?
What was your favorite recipe this fall, and why?
What are you most excited to cook with your family over the holidays?

Share your answers at @butter_beans on twitter and @butterbeanskitchen on instagram!



½ C All Purpose flour + extra for hands
¾ c Whole Wheat flour
½ t ground ginger
½ t ground cinnamon
¼ t ground nutmeg
pinch salt
¼ t baking powder
¼ c butter, softened
¼ c packed brown sugar
1 ½ T molasses
1 small egg
½ c raisins or craisins

1 bunch kale
2 pomegranates, pull seeds
2 apples
Grated Parmesan Cheese
4 T lemon juice
⅔ c olive oil
Honey to taste


1. Preheat oven to 350
2. In one bowl, combine the AP flour, WW flour, salt and baking powder. Stir together. (Dry ingredients)
3. In separate bowl, cream together soft butter, sugar and molasses. Once combined, add egg and whisk. (Wet ingredients)
4. Combine the wet and dry ingredients.
5. Mix with hands and form big dough ball.
6. Break off small balls of dough and roll with pins.
7. Decorate faces with raisins.
8. Bake 8-10 minutes
9. While the cookies are baking, prepare the salad.
10. Tear kale leaves from stem and rip into thin pieces and massage.
11. Chop apples.
12. Combine lemon juice, olive oil and honey. Whisk or shake.
13. Place mound of kale on plate and garnish with pomegranate seeds for lights, apples for ornaments and cheese for snow. Dress with dressing.
14. Serve and enjoy!


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Winter Omelets with Fruit Salad

Posted by on Nov 28, 2016 in Uncategorized | 0 comments

Global Spotlight on France


This our cooking classes are making a classic breakfast dish with a creative twist! Our omelets incorporate potatoesswiss chard, and broccoli, and our fruit salad is made using seasonal fruits, including pears and apples.The dark green vegetables (chard and broccoli) pack in lots of iron, which is an important part of hemoglobin, carrying oxygen in the blood. Apples and pears pack many vitamins, including Vitamin C, key for our bones, blood vessels, and skin! All of these wonderful fruits and veggies are also important sources of fiber.

Following along with our recipes and want to join in on the fun? Butter Beans is delighted to announce a special holiday cooking series at Asphalt Green, celebrating healthy, seasonal cooking as a key component of an active lifestyle! Read on below for more information or register on our website today!
Winter Omelets with Fruit Salad
8 eggs
½ c milk
4 small potatoes
3 c swiss chard
1 head broccoli
½ c – 1 c mild cheddar shredded cheese
salt and pepper to taste
2 pears
2 apples
1 grapefruit
1 orange
1 limes, juiced
1-2 t honey


  1. Start with the omelet
    • Wash potatoes and slice them as thinly as possible
      • slice instead of chop so the pieces cook faster.
    • Heat a skillet over medium heat with olive oil and add potatoes to start cooking
    • Move on to the rest of the vegetables.
      • Cut the broccoli into florets and add to pan
      • remove chard from stem and rip into small pieces. Add to pan
  2. Prepare eggs
    • Break eggs into a large bowl
      • Whisking the eggs until gently mixes together
      • Measure out and add milk, cheese and salt and pepper.
  3. Pour the eggs into the pan
    • Cook until the eggs set
    • Flip the eggs but sliding them onto a plate and turning it back over into pan
      • If difficult, cut omelet in half and use a spatula to flip one half at a time.
  4. Prepare fruit salad
    • Distribute and cut into pieces
    • Add to large bowl
    • Pass out limes to juice into bowl
    • Drizzle salad with honey and mix
  5. Enjoy!

Special December Cooking Series
Butter Beans is delighted to announce a special holiday cooking series at Asphalt Green, celebrating healthy, seasonal cooking as a key component of an active lifestyle! 

Sign up in the next 24 hours for a special
Cyber Monday Bonus!

Anyone who registers for an Asphalt Green class or package from 1pm today to 1pm tomorrow, Tuesday, November 29th will receive a gift certificate for $100 dollars off our 2017 Food + Garden Summer Camp.

Get your holiday errands done while your fledgling foodie learns about seasonality, international cuisines, beneficial nutrients, as well as kitchen skills, food tasting and seasoning, various culinary techniques, and culinary vocabulary!

Asphalt Green December Cooking Series
Saturdays, December 3rd, 10th, & 17th, 10:00am-12pm
Asphalt Green Battery Park City, 2nd Floor Kitchen, 212 North End Ave, New York, NY 10282
Age range 5-9 years old
$55 per class, per student, or $160 for all 3 classes
december series
Participants will:
– Learn how to create wholesome, balanced recipes that emphasize fresh, real ingredients and incorporate a wide variety of tastes and textures.
– Explore the critical connections between healthy eating habits and an active lifestyle, as they uncover new and exciting ways to fuel their day with delicious ingredients!
– Practice gratitude, mindfulness, and teamwork as essential components of a shared meal.
– Discover the confidence and fun of being “food explorers” as they learn about farm-to-table
cooking and healthy eating in a supportive environment.
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