Matzo Ball Soup and Roasted Roots

Posted by on Mar 30, 2017 in after school, cooking classes, cooking with kids, holiday, local food, Recipes | 0 comments

This week our chefs will be celebrating Passover with a traditional Jewish dish. Passover is one of the most widely-celebrated Jewish holidays. It is seven days long and usually ends with a Seder dinner which includes lamb, eggs and matzo! Matzo, which can also be spelled Matza or Matzah, is unleavened bread made from spelt, wheat, barley or rye flour. It is consumed in its un-risen form to honor the Jewish people who didn’t have time to let their bread rise before they fled Egypt. Today, we usually see matzo in large flat “crackers” or in matzo ball soup. Enjoy!



Matzo Ball Soup


  • 4 eggs
  • 1 C matzo meal
  • 4 T olive oil
  • 4 T water
  • 1 tsp salt
  • 2 qt vegetable stock


Beat eggs and mix with matzo meal, olive oil, water, and salt. Add more matzo meal in small increments if necessary to firm dough.

Roll into 1-inch matzo balls using damp hands.

Bring vegetable stock to a boil. Drop in matzo balls. Lower heat slightly to simmer. Cover and cook 25 minutes.

Roasted Roots


  • 3 carrots
  • 3 parsnips
  • 4 T olive oil
  • 1 sprig fresh dill
  • 1⁄2 lemon


Preheat oven to 400 degrees. Cut carrots and parsnips into matchsticks. Tear dill from stems and squeeze lemon juice. Toss with oil and roots. Roast for 20-25 minutes.

Enjoy your matzo ball soup and roasted taproot veggies together!

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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!


Panzanella Salad


  • 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!


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


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



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!

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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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Yellow Daal with Whole Wheat Chapati

Posted by on Oct 13, 2016 in after school, cooking classes, cooking with kids, fall recipes, Valentine's Day, pink lemonade, cranberries, recipes | 0 comments


Yellow Daal with Whole Wheat Chapati
Global Spotlight on India

This week we are focusing on scents and spices of the season with a warming Yellow Daal and Whole Wheat Chapati dish. In cooking, aromatics are any ingredients that give off a strong smell and enhance the flavor of our meal. Some commonly used aromatics include onion, garlic, and ginger. Our sense of smell is directly connected to our sense of taste! When we smell these strong flavors, it helps signal to our brains what we are about to eat and helps us to taste the delicious food!

What spices and other aromatics might we use in the fall and winter?
How about spring and summer?
What are some of your favorite spices and other aromatics?

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

कृपया भोजन का आनंद लीजिये! kripyā bhojan kā ānnaṅd lijīyai
Please enjoy your meal



  • 1 yellow onion
  • 3 cloves garlic
  • 1 carrot
  • ½ t turmeric, opt.
  • 1 t cumin
  • ¼ t cinnamon
  • ¼ t ground ginger (or 1 T fresh ginger)
  • 1 tomato
  • 1 cup yellow split peas
  • 1 lemon
  • 1 small bunch of cilantro
  • salt + pepper to taste


  • 1 ½ cup whole wheat flour (can sub for gluten free flour)
  • ½ cup all purpose flour (can sub for gluten free flour)
  • 1 t salt
  • 2 T olive oil
  • ¾ c warm water, add in small increments


  1. Rinse split peas. Cook: 3 cups of water for 1 cup peas (be sure to check package directions as well). Combine, bring to a boil, reduce heat and simmer roughly 30 minutes.
  2. Finely chop onion + garlic. Note aroma! Repeat with tomato and carrot
  3. Heat 2-3 T of olive oil in medium pot over medium heat.
  4. Add onions, garlic, and carrots. Sauté until softened, 5-7 minutes.
  5. Add spices, tomatoes, and pre-cooked split peas. Lower heat and allow to cook, stirring and adding water as needed to prevent burning.
  6. While daal cooks, prepare chapati: Mix dry ingredients. Stir in olive oil and enough water so that all flour is incorporated but dough is not sticky (add water in small increments).
  7. Lightly flour cutting boards and divide dough into equal parts, flatten dough into thin pieces. .
  8. Heat pan over medium heat until hot. Lightly grease with oil. Add chapati 2-3 at a time, depending on size of pan.
  9. Flip the chapati once the bottom is browned – about 30 seconds to 1 minute.
  10. Drizzle daal with lemon, garnish with cilantro, season with salt and pepper.
  11. Enjoy!
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a new kind of after school snack

Posted by on Mar 22, 2016 in after school, cooking classes, cooking with kids, seasonal | 0 comments

As I looked over the unique winter twist to this week’s recipe of Moroccan Mint Tea and Squash Kebabs, I had a flashback to my experience with after school snacks as a child. Squash & Kebobs were just not in my food vocabulary. Rather, sugary cereals, Capri Suns, pop tarts, and cheese rollups, my finest culinary specialty of microwaving cheese on a flour tortilla. It wasn’t that I was a picky eater, I simply didn’t know any other way.

FullSizeRender (3)

Starting a new session of Butter Beans classes, I was reminded at how much my experience and relationship with food has changed. I feel an extra sense of responsibility and excitement towards introducing seasonal, fresh, and delicious healthy recipes made with real food.

It is incredible to hear an energetic child ask if they can taste a raw vegetable they just chopped, the anticipation and hunger too much for them to wait!

There are also an abundance of stories told while cooking together in class. “ My mom uses olive oil while cooking all the time!” or “ I’ve tried pomegranate tea before so I will probably like the mint tea!” The connections they make from experiences at home or even in school are inspiring and contagious towards creating a positive relationship with food.

We introduced composting our food scraps, and a 7 year old explained to the class, “it is just like recycling but for the earth.” Another student was bummed out to find that there would be no worms assisting the compost in our classroom!

image1There is something innately creative about children and their ability to see something for what it is. We work on not “yucking someone else’s yum” and cooking with care, but the magic for me comes out in the way they talk about smell and taste, their strategies for assembling a kebob or tearing a mint leaf, and the end result of wanting to take home their hard work to show off to their parents!

All done with gratitude towards our famers and our chefs, a lesson I know will impact this next generation far beyond the classroom.

This post was written by Ann Duffy, Food Educator and Cooking Instructor

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apple nachos!

Posted by on Aug 25, 2015 in after school, cooking with kids, healthy food, nutrition, Recipes | 0 comments

image006Last week we had the pleasure of hosting another fun family event at the Upper West Side Whole Foods Market during their Back to School In Style Food & Fashion Show!

Our Wellness Program Coordinator, Jennifer led the audience in a colorful and fruity back to school snack recipe – apple nachos!

The event was jam packed with a pumped and stylish crowd, complete with face painting, dance parties, pop quizzes about fruits and vegetables, and prizes! We gave away a tiffin for the students to carry their healthy lunch and snacks during the school year, and a Food & Garden Summer Camp 2016 gift certificate.

Jennifer demonstrated how to “style what’s in season” by creating apple nachos. She had two volunteers come up and make them on their own with her guidance. They used a fun apple corer and dressed up their apples with different toppings using the themes of:
“Seasonality” – what’s in season? apples
“Eat a rainbow” – add a pop of color! strawberries and blueberries
“Textures and Layers” – add some pizzaz with drizzled melted sunflower butter, yogurt, granola, coconut flakes

Our demonstration ended with two of our presenters showing the audience their snack which they made in under 10 minutes, and culminated with a round of applause!

11143657_10153631243601015_1304525813144838948_nOur recipe was such a big hit that we had to share it with you all so that you can make it at home – allowing your budding chefs take the lead.

Here’s how:

Serves: 2-4

Prep Time: 10 minutes Total Time: 12 minutes


  • 1 red delicious apple
  • 1 T sunflower butter
  • 1 T vanilla yogurt
  • 1/4 C blueberries
  • 1 T shredded coconut
  • 2-3 strawberries
  • 1/4 C granola


1. Prep: Slice the apple into a fun shape – use an apple corer to make an accordion shape. Slice strawberries. In a small pot over medium heat, warm up the sunflower butter for 2-5 minutes until melted.

2. Assemble & Serve: On a plate, create your nachos by first layering the apple slices, drizzling the sunflower butter, sprinkling shredded coconut, dropping a dollop of yogurt, adding some color with blueberries and strawberries, and finishing it off with sprinkles of crunchy granola.

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