Food quote inspiration

Posted by on Sep 13, 2012 in families, Food for thought, healthy food, home remedies, local food, seasonal, seasonal food of the month | 0 comments

Letx27sx20Cookx20itx20Rightx201stx20Edx2e.1L“We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are.”  – Adelle Davis

“Adelle Davis was an American author and nutritionist who became well known as an advocate for specific nutritional stances such as unprocessed food and vitamin supplementation. She gained prominence in the 1960s and 1970s with widespread media attention and became the most recognized nutritionist in the country.”

Check out her foundation, whose mission it is to “support a program of education and developmental activities relative to the field of nutrition.”

Photo courtesy of rubylane.com

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grilled corn salad

Posted by on Sep 11, 2012 in cooking with kids, healthy food, local food, Recipes, seasonal, seasonal celebrations, seasonal food of the month | 0 comments

3666164527_a1a4c9c4b8Saying farewell to summer is never easy, but the good news is, it will come again soon!

Here is a great way to use up some of your last ears of corn, which will help carve out some space in your fridge for the early fall produce that’s about to emerge:

Ingredients:

  • 4 ears shucked corn
  • 2 1/2 tablespoons extra-virgin olive oil
  • salt
  • ground pepper
  • 1/2 small red onion thinly sliced
  • 2 1/2 tablespoons fresh lime juice
  • 1 teaspoon maple syrup
  • 1/2 jalapeno seeded and thinly sliced (if you like it spicy)
  • 3 tablespoons each of torn mint leaves, parsley, cilantro.

Directions: 

Heat a grill pan (or heat up your outdoor grill). Brush your corn with 1/2 tablespoon olive oil and season with salt and pepper. Grill it over high heat, turning until tender about 10 minutes, then let cool. Combine onion and lime juice in a small bowl and let stand for 10 minutes. Stir in the maple syrup, jalapeno (if you opted for it), 2 tablespoons olive oil, and salt and pepper to taste. Cut the corn kernels off the cob into a large bowl. Add the dressing and mix it all up, then add mint, parsley, and cilantro and toss again. Serve warm. Recipe adapted from Food & Wine.

Photo courtesy of stevendepolo

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Vegan Zucchini Bread

Posted by on Aug 22, 2012 in cooking classes, cooking with kids, families, Food & Farm program, healthy food, local food, Recipes, seasonal, seasonal celebrations, seasonal food of the month, summer camp | 5 comments

Zucchini BreadAs our food + garden summer camp comes to a close, our campers are creating their last recipes to add to their Butter Beans cookbooks.

Hands down, one of their favorite foods they’ve made at camp was the vegan zucchini bread. They ranted and raved about this quick bread, so we thought we’d share the delicious recipe with you!

Makes 2 loaf pans, recipe adapted from hell yeah it’s vegan!

Ingredients:

  • 6 tbsp ground flax seeds
  • 1/2 cup warm water
  • 2 cups turbinado or light brown sugar
  • 1/2 cup canola oil
  • 1/2 cup applesauce
  • 1 tsp vanilla
  • 2-2.5 cups grated zucchini (~3 medium sized ones)
  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp cinnamon
  • 2 tsp nutmeg
  • 1 tsp salt
  • 1 cup chocolate chips or raisins, optional

Directions: 

Grease 2 loaf pans, preheat the oven to 350F. Mix together flax seeds with warm water, then add sugar, oil, applesauce, vanilla and beat well. Add grated zucchini, and stir until combined. In a separate bowl, sift together remaining dry ingredients. Add dry mixture to wet ingredients and stir until combined. Pour batter into pans and bake for 50-55 minutes.

Thank you to all of the wonderful families and campers we have met along the way this summer! We hope that your children leave inspired to cook creatively, grow edible gardens, compost food scraps, support local farmers, preserve foods, make their own ice cream, and set good examples for those around them.

If you are interested in signing up for the adventures yet to come during summer camp 2013, shoot us an email at camp@butterbeanskitchen.com, we have some early bird discounts that you won’t want to miss!

Photo courtesy of lydiajoy1

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summer abundance

Posted by on Aug 8, 2012 in families, gardens, healthy food, home remedies, local food, lunch time, Recipes, seasonal, seasonal celebrations, seasonal food of the month | 0 comments

Along with the abundance of sunshine, long days, summer storms, blinking fireflies and brilliant sunsets, summer is a bountiful time for growing and consuming fresh, nutrient-dense fruits and vegetables.

Take advantage of this time to stock up on ripe summer tomatoes, sharp and sweet onions, colorful cilantro, and fragrant basil, among many other delicious foods.

What to do with all of those tomatoes, onions, cilantro and basil? Chop yourself up some fresh pico de gallo or bruschetta, and bask in the glory of summer-time food.

Pico de gallo:

Ingredients:

  • 3 summer tomatoes
  • 1 red onion
  • 1 bunch of cilantro
  • squeeze of fresh lime or lemon juice
  • pinch of salt

Directions:

Rinse tomatoes and cilantro. Chop the tomatoes and red onion, then add to a mixing bowl. Pluck off the leaves of your cilantro, stack them and finely chop, or give them a good rough chop. Sprinkle the cilantro all over your chopped ingredients, then squeeze fresh lime or lemon juice into your bowl (depending on how citrus-y you like it). Sprinkle with a pinch of salt, toss and enjoy them with tacos, burgers, eggs, rice, tortilla chips etc…

Another option is a simple sauté of tomatoes, onions, chopped garlic and olive oil to use as a base for a tomato sauce, which also makes for a great addition to soups or to season beans.

Bruschetta:

Ingredients:

  • 3 summer tomatoes
  • 1 red onion
  • 1 bunch of basil
  • 3 cloves of garlic
  • 1/2 tablespoon of balsamic vinegar
  • 1 tablespoon of olive oil

Directions:

Rinse tomatoes and basil. Chop the tomatoes, red onion and finely chop the garlic, then add to a mixing bowl. Pluck off the leaves of your bunch of basil, stack them and finely chop for a chiffonade, or rip them into smaller pieces. Add the basil to your bowl, then pour the olive oil and balsamic vinegar over your chopped ingredients. Toss and enjoy them atop fresh crusty bread, add to pasta, pizza, salad, eggs, pita chips or just enjoy with a fork!

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what’s at the farmers market?

Posted by on Jul 30, 2012 in cooking classes, cooking with kids, healthy food, lunch time, news and happenings, Recipes, seasonal, seasonal food of the month, summer camp | 0 comments

At the Union Square Farmer’s Market this morning, our food & garden summer campers picked out a handful of ripe tomatoes.

When we came back to home base, we discussed how we wanted to transform them into something delectable.

Some of the ideas they had were to eat them raw, and add some basil and olive oil, some of them wanted to roast them with salt and pepper, others wanted to sauté them to make a fresh tomato sauce.

We took a vote and the consensus was, fresh tomato sauce!

The tomatoes sautéed with the companionship of some fresh zucchini, garlic, basil and onion. After taking turns sautéing, we added the sauce to our freshly cooked pasta, and mixed it all up. We then topped it off with fresh parmesan, and sang our song to thank the farmers and the soil for our meal.

And then we dug in!

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intuitive cooking

Posted by on Jul 25, 2012 in after school, cooking classes, cooking with kids, families, Food & Farm program, Food for thought, gardens, healthy food, home remedies, local food, lunch time, raising children, Recipes, school food, seasonal, seasonal celebrations, seasonal food of the month, summer camp | 0 comments

8161030847_e62134378cCooking by intuition is quite a different experience than cooking straight from a recipe. Recipes allow for some leeway and creative additions however, cooking without a recipe, rather an idea, vision, or craving, inspires room for experimentation and unique creations, ultimately resulting in a big question mark.

Some of us like the safety of recipes, and are more drawn to them, while others enjoy cooking without a plan, and guide their meals with what is present in their fridge and pantry. Some of us like a hybrid; using a recipe as a guide, and adding our own unique spin to those recipes.

At Butter Beans, we use tried and true recipes for our school lunches and breakfast items, however, there is a lot of vibrant experimentation that goes on behind the scenes in order for us to come up with recipes that our students have come to love and expect from our program.

During our after-school cooking classes, we cook from a recipe, but provide our students with room to improvise, by adding a little bit more garlic, or a bit more spice, as they taste their food and season it to their liking. We like to provide our students with a guide to their short but sweet lesson, so that they can learn about the unique flavors and textures of different cuisines. Our students end up eating foods that their parents, and themselves would have never thought imaginable!

During our food & garden summer camp we cook mostly from intuition, but still use a few recipes here and there as our guide. After brainstorming collectively on what kind of meal we want to cook at lunch, we write up a shopping list.

Our campers then get to visit the farmers market and pick out their ingredients. Seeing them take ownership of their recipes is inspiring, as they get excited to pick out the most unique looking peppers, or strangely formed carrots. Once their creation is made, they end up loving every bite of their meal, and enjoy the chatter and friendships that bud from sharing food.

What is your cooking style like? Do you like cooking from recipes or from your own inspirations?

Photo courtesy of Sunbeam Free Photos Art & Fun

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