Winter Omelets with Fruit Salad

Posted by on Nov 28, 2016 in Valentine's Day, pink lemonade, cranberries, recipes | 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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Thanksgiving Quinoa Stuffing with Cranberry Chutney

Posted by on Nov 21, 2016 in Valentine's Day, pink lemonade, cranberries, recipes | 0 comments


Thanksgiving Quinoa Stuffing with Cranberry Chutney
Global Spotlight on New England

This week in our cooking classes are celebrating Thanksgiving by making a Thanksgiving Quinoa Stuffing with Cranberry Chutney! Chutney is a term originating in Indian cuisine that usually refers to a condiment made of fruits or vegetables with vinegar, spices and sugar. Our cranberry chutney is particularly special because cranberries are one of only three fruits cultivated in North America that are native to the region.

In making chutney, we are focusing on food preservation, and sugar is one of the ways to preserve foods. Instead of sugar, our chutney uses homemade orange juice and an optional splash of honey.

What are your family’s Thanksgiving traditions?
What are you thankful for?

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

From all of us here at Butter Beans, we wish you a warm beginning to the holiday season!



1 cup quinoa, uncooked
2 cups water
3 pears
4 stalks celery
1 small bunch kale, or other seasonal green
½ red onion, or 1 very small red onion
½ c fresh cranberries
½ c. pepitas
¼ c apple cider vinegar
6 T olive oil
2 T honey, opt.
salt + pepper, to taste

1 c fresh cranberries
2 apples, peeled and chopped
2 oranges, juiced (1 cup orange juice)
1 t cinnamon
1 t ginger
2 T honey, opt.



  1. Start with the chutney! Add all ingredients to saucepan and bring to a simmer. Allow to cook/reduce while you make the stuffing
  2. Cook quinoa according to the package. Remove from heat and allow to cool
  3. Begin the quinoa stuffing!
      • Heat 1 T olive oil over medium heat in a small pan or pot.
      • Cut cranberries in quarters. Add the cranberries and diced onions to pan and cook for 5-7 minutes until both are slightly caramelized.
      • Chop pears into ½ inch pieces. Add to bowl of quinoa. Repeat with celery.
      • Tear leaves of kale from stem and rip into small pieces. Massage until kale breaks down slightly and is brighter in color.
      • Add pepitas, red onion, and cranberry mixture to quinoa bowl. Mix well.
  4. Prepare the dressing for your stuffing
      • Measure out one part of the vinaigrette (e.g. 1 T apple cider vinegar, or pinch of salt)
      • Whisk together or shake in quart container. Dress the salad.
  5. Remove chutney from heat.
  6. Enjoy!
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Curry Lentil Burgers and Sweet Potato Fries

Posted by on Nov 14, 2016 in Valentine's Day, pink lemonade, cranberries, recipes | 0 comments

Curry Lentil Burgers and Sweet Potato Fries
Global Spotlight on Sri Lanka
Why do they call it comfort food?
While there are many reasons certain foods makes us feel comforted, one reason is thought to be that eating high-calorie foods triggers the release of dopamine, a feel-good neurotransmitter in the brain. However, more studies are pointing to the social connections that may have been made around food as the strongest “comforter.” So join this weeks’ cooking class, in making some nutritious, dopamine-releasing, curry lentil burgers with your friends and family!

Lentils are one of the best sources of soluble fiber, which makes them great for lowering bad (LDL) cholesterol and preventing heart disease. They are also one of the least expensive legumes and have the second highest protein content of any legume, second only to soy beans!  Lentils cook from scratch more quickly than other dry legumes; you can cook lentils in 15 to 20 minutes without needing to soak them beforehand. The perfect warming side to lentil burgers are sweet potato fries. Sweet potatoes are higher in fiber, vitamins, and minerals than white potatoes. They are commonly thought to be tubers, or underground stems, like white potatoes and yams, but they are actually roots! They are rich in beta carotene, which gives them their orange color and helps our bodies make Vitamin A, which is important for our vision! Sweet potato leaves and shoots are often discarded, but they can also be eaten as tender, spinach-like greens!


Where do sweet potatoes, lentils and rice grow?

What is special about these foods in the colder months?

Why is it important to eat a variety of foods?

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

Sinhala: විනොදෙන් කන්න (vinoden kanna)


  • 1/3 cup lentils, rinsed and drained
  • 2/3 cup brown rice
  • 1 ½  tablespoons olive oil
  • 1-2 garlic cloves, chopped
  • ½  medium red onion, chopped
  • ½  carrot grated
  • 1-2 tablespoons sunflower seeds
  • ¾  teaspoon sea salt
  • small pinch curry powder
  • smaller pinch of cayenne
  • smaller pinch of ground pepper
  • whole wheat flour


  • 2-3 large sweet potato
  • sea salt
  • freshly ground black pepper
  • olive oil
  • ketchup (optional)



  1. Cook lentils according to package directions (20-30 minutes).
  2. Cook rice according to package
  3. Preheat oven to 425
  4. Cut the sweet potato fries (cutting off a round edge first, then putting the potato on a flat edge so it won’t roll)
  5. Lightly coat the sweet potatoes with oil, then sprinkle with salt.
  6. Put sweet potatoes in the oven to bake at 425 for 20 minutes. Set timer.
  7. Prepare the lentil burgers- 
  8. Dice onions, grate carrots, chop sunflower seeds
  9. Set aside salt, curry, cayenne, and pepper
  10. Saute the onions and garlic in olive oil on medium heat until softened (5-6 minutes)
  11. Add the carrots, curry, cayenne, salt and pepper and cook for 1 more minute.
  12. Add the lentils and the rice to the pot and mix together.
  13. Allow to cool slightly. Then use spoons or hands to make patties, adding a bit of flour to the mixture as needed to hold the burgers together.
  14. Put burgers ready to cook on baking sheets with parchment paper
  15. Bake for 10-15 minutes until lightly browned
  16. Enjoy!
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Shamika’s Crazy Croutons

Posted by on Nov 9, 2016 in cooking with kids, fast food, healthy food, lunch time, Recipes | 0 comments

5583144074_c81f2cb217Have some bread ends that you don’t want to throw away?

Learn how to make croutons from Shamika, our supervisor at PAVE Academy and create an added value product from the least desirable part of the loaf, while curbing your food waste.

The students love when Shamika’s crazy croutons make their way onto the salad bar!

Here’s how you can make them at home:


  • whole wheat bread ends
  • salt & pepper to taste
  • olive oil to grease a sheet pan


  • Preheat your oven to 350F
  • Cut the bread into cubes
  • Place bread on a large sheet pan, sprinkle salt & pepper on top
  • Bake in the oven for 15 minutes until golden brown


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Stuffed Corn Pancakes with Guacamole

Posted by on Nov 7, 2016 in Valentine's Day, pink lemonade, cranberries, recipes | 0 comments


Stuffed Corn Pancakes and Guacomole
Global Spotlight on Mexico

We are diving into the corn theme and at the same time highlighting the benefits of avocados next week in our cooking classes! Our recipe incorporates corn flour, cauliflower, mushrooms, and asparagus all in a hearty corn cake that can either be baked or pan fried. As we know from dipping tortilla chips in guacamole, corn and avocados make a great pair, satisfying our taste buds with a savory umami flavor.

Guacamole dates all the way back to the 1500s, where the Aztecs created what they called “ahuaca-mulli” using the same ingredients we use today! While exploring the Americas, the Spanish discovered guacamole and tried to duplicate it using other ingredients, since avocados didn’t grow in Europe. It was never the same as true guacamole!

Does your family have any cultural dishes brought that you cook around the holidays?
How many different types of flour can you name?
How about ancient grains like spelt, millet, kamut, and quinoa?
Why is it important to eat lots of different grains?

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

Buen provecho



  • 2 c masa harina (corn flour)
  • 1-1.5 c water
  • 1 t kosher salt
  • 1 T olive oil
  • ½ c queso blanco
  • 1 small head cauliflower
  • 1 c mushrooms
  • ½ bunch asparagus
  • oil for frying


  • 3 avocado
  • 1 T salt
  • 1-2 T olive oil
  • 1 t cumin
  • ¼ c fresh cilantro
  • 1 lime


  • Wash all veggies
  • Blanch or steam the asparagus and cauliflower
  • Cut avocados in pieces
  • Start with the corn pancakes:
      • Measure all ingredients for the dough, mix and set aside
  • Prepare the mix-ins:
      • Dice vegetables into very small pieces so they can fit inside pancake
  • Roll our golf ball size dough balls
    • Use your thumbs to make an indentation in the middle
    • Chose mix ins for the pancake! Use at least 2 vegetables
    • Add cheese
    • Fold the sides of the indentation over to cover the toppings and make sure it’s sealed.
  • Heat a skillet over medium high heat with a little oil
    • Fry patties for 3-4 minutes per side
  • Make guacamole
    • add salt, olive oil and cumin
    • Pluck cilantro leaves
    • In large bowl mash pieces of avocado
    • Mix all ingredients together
  • Enjoy!


Want more corn recipes? Check out all of the corn-filled posts from our blog, including how to make corn ice cream, corn soup, and stovetop popcorn, and what to do with corn silks!

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