From recipe contests, lessons on international flavors, mindfulness activities, student meetings, kitchen tours, tastings, cooking demos, composting, cooking classes, catering events, to sitting on the sustainability and gardening committees at our schools, we have had a busy and productive school year!
We are excited to end the year with a salad harvest day at one our schools.
Together with the students we will be harvesting the fresh produce that grew from the student created raised beds, rinse, and dry the leaves, then serve it to the students on their last day of school.
Our on-site chef will then create a homemade salad dressing with fresh herbs from the garden, to dress the “roof – to – table” greens in style.
Here is our recipe for the roof to table salad dressing:
Prep Time: 5 minutes Total Time: 5 minutes
Makes 1 cup
- 1/4 C white wine vinegar
- 3/4 C olive oil
- 1 T mustard
- 2 T honey
- pinch of salt
- a few grinds of pepper
- handful of fresh garden herbs, chopped
Whisk all of the ingredients together, and dress your fresh salad greens!