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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early fall roasted tomatoes

Posted by on Sep 28, 2016 in fall recipes, healthy food, Recipes, seasonal | 0 comments

fullsizerender-16There is always inspiration to be had when faced with the bounty of late summer – early fall vegetables.

One such vegetable, shall we say fruit (!), the juicy and refreshing tomato was the perfect suspect for a seasonal food transition from warm to cooler weather.

Instead of chopping it up into a salad, it was time to turn on the oven and bring out the deep sweetness that comes from roasting these gems.

What came out on the other end, was a mouthwatering, caramelized treat that lends itself useful in many dishes.

The versatility and pure deliciousness of this humble roasted tomato allowed for the seasonal transition to be that much sweeter!


  • End of summer tomatoes
  • Olive oil, drizzle
  • Salt, to taste


1) Prep: Preheat your oven to 325F. Quarter your tomatoes, and arrange on a sheet pan. Drizzle olive oil, sprinkle with salt.

2) Cook: Let them cook and bubble for 20-25 minutes, until nicely caramelized and fragrant.

3) Eat: Enjoy on fresh bread with avocado and grilled chicken (as seen in the picture), make into a sauce, use on pizza, add to frittatas, puree and use as a sandwich topping…the possibilities are endless!

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

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thanksgiving cranberry chutney

Posted by on Nov 20, 2015 in cooking classes, fall recipes, healthy food, holiday, nutrition, Recipes | 0 comments

3009728175_597c14b9fd_zWho can go through a Thanksgiving holiday without including the beautiful and bold cranberry?

Our cooking class chefs are learning all about food preservation in their most recent class by creating a colorful cranberry chutney.

They are also learning that the high level of vitamin C and antioxidants found in cranberries helps strengthen their immune systems during the cold winter months.

Here’s how to create this delightful chutney which will pair perfectly with your Thanksgiving feast!

Prep Time: 2 minutes Total Time: 22 minutes

Serves 8


  • 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, optional


Chop apples and squeeze orange juice. Add all ingredients to a saucepan, and bring to a simmer. Allow to cook and reduce until thick, about 20 minutes. Cook longer for thicker sauce, enjoy!

Photo Credit

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Spotlight On Brussels Sprouts

Posted by on Oct 26, 2015 in agriculture, cooking with kids, fall recipes, families, Food for thought, gardens, healthy food, healthy lifestyle, nutrition, Recipes, seasonal | 0 comments

As the fall harvest season winds down, we have a feature on Brussels Sprouts, a late season vegetable that can still be found fresh and delicious into November.

Brussels Sprouts have long been popular in the city of Brussels, Belgium, where it’s presumed their name originates from. Most American Brussels Sprouts arbrusselse grown along the central coast of California, but locally, Long Island is also considered to have one of the best climates for growing the vegetable. About 27,000 tons of Brussels Sprouts are grown each year in the United States.

In addition to being fresh and tasty in the late fall season, Brussels Sprouts are one of the healthiest foods you can eat. They are high in both Vitamin C and Vitamin K, which helps prevent Alzheimer’s,  and are considered to have anti-cancer nutritional properties. Brussels Sprouts are also a great source of antioxidants.

Still not sold? Check out this recipe for a delicious Brussels Sprout, Apple, and Melted Brie Sandwich created by our Director of Community and Nutrition. For the full blog post of the recipe, including, cooking instructions, click here.


  • English muffin (or baguette, sliced bread, gluten free bread)
  • 3-4 thin slices of brie
  • 2-3 thin slices of apple
  • small handful of brussels sprouts
  • dollop of mustard
  • 1/2 tablespoon olive oil
  • pinch of salt
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cauliflower & white bean dip

Posted by on Oct 16, 2015 in cooking classes, cooking with kids, fall recipes, healthy food, local food, Recipes | 0 comments

4095119171_e7a223a92d_zIt’s time to celebrate cruciferous cauliflower!

In our cooking classes, our students have been loving this recipe, a creamy and savory dip made from simple and seasonal ingredients.

Cauliflower is a great addition to our plates since it contains loads of Vitamin C, helping our immune system stay strong and Vitamin K, helping our blood to clot.

Try making this recipe at home and you’ll be surprised at how delicious and easy it is to make!

Serves 8

Prep Time: 7 minutes Total Time: 12 minutes


  • 1 head cauliflower
  • 2 cans white beans
  • 1 head garlic
  • 2 T lemon juice
  • ⅓ c olive oil
  • 1.5 t cumin
  • 1 t salt
  • parsley


1. Prep: In a large pot bring water to a boil. Chop cauliflower into small florets. Boil for 5-7 minutes, until soft. In a large bowl, mash white beans until smooth. Add lemon juice, olive oil, cumin, salt and boiled cauliflower. Mash together well.

2. Serve: Stir in parsley at the end, and enjoy this delicious dip with pita, crudités or on its own!

Photo Credit

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carrot, apple, celery slaw

Posted by on Oct 9, 2015 in cooking classes, cooking with kids, fall recipes, healthy food, local food, Recipes, seasonal | 0 comments

14576399929_d5ce71911e_zIn our cooking classes we love to celebrate the seasons by using locally sourced ingredients.

We recently led our parts of the plant lesson, where students learned all about plant biology while tasting and exploring the different parts of the plant.

We accomplished this by creating a refreshing slaw made up of carrots (root), apples (fruit), and celery (stem). Who says children don’t like fruits and vegetables?!

Try making this recipe at home, it’s so easy and delish!

Serves 8

Prep Time: 10 minutes Total Time: 15 minutes


  • 6 carrots, peeled and grated
  • 4 apples, chopped
  • 4 stalks celery, thinly sliced
  • ½ c raisins
  • 2 lemons, zested and juiced
  • 2 T honey
  • ¼ bunch basil (optional)


1. Prep: In a large bowl grate carrots, apples and celery. Zest and squeeze the lemon juice into your bowl (reserve some juice for your dressing). Create a chiffonade with the basil, then create your dressing: whisking honey & lemon juice together. Add raisins and mix well.

2. Assemble: Pour the dressing over your slaw, mixing well, and enjoy your seasonal slaw!

Photo Credit

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