• 2 ½ c ANY vegetables
• ½ c fresh dill
• 1 c white vinegar
• 4 T salt
• 5 peppercorns
• 1 T pickling spice
• Water

Ward Central Elementary

Caprese Skewers

Pre-Preparation

Yields:
Green cabbage: 87%
Red cabbage: 83%
Carrots: 83%

1. Wash and shred cabbage and carrots.

Preparation

1. Place shredded cabbage and shredded carrots in large bowl and toss lightly to mix.
2. In a separate bowl, combine mayo, vinegar, salt, sugar, celery seed, and dry mustard and whisk.
3. Pour dressing over vegetables and mix thoroughly.
4. Spread 8lb 12oz of slaw into each pan for service.
5. Keep in cooler, below 40 degrees until service.

Serving

Serving = 1/2 Cup (2.8oz.)

Ingredients:

• 1 bunch of kale

• 1-2 tablespoons olive oil

• ½ teaspoon salt (or to taste)

• Optional: ¼ teaspoon garlic powder, paprika, or parmesan cheese for extra flavor

Instructions:

1. Preheat your oven to 300°F (150°C).

2. Wash and thoroughly dry the kale leaves. Remove the stems and tear the leaves into bite-sized pieces.

3. Place the kale pieces in a large bowl and drizzle with olive oil. Toss well to ensure even coating.

4. Spread the kale in a single layer on a baking sheet lined with parchment paper.

5. Sprinkle with salt and any optional seasonings.

6. Bake for 10-15 minutes, checking frequently to prevent burning. The chips should be crisp but not browned.

7. Remove from the oven and let them cool slightly before enjoying.

You can do this with any vegetables! We will even use ranch dressing from the cafeteria as a dipping sauce.

• Recipe: Pita Bread Veggie Garden Pizzas

  • Instructions: Spread tomato sauce on pita breads sprinkle cheese over them. Add garden veggies, like tomatoes, bell peppers, and spinach. Bake until the cheese is melted.

  • Involvement Tips: Let the kids help by spreading the sauce sprinkling the cheese and arranging the toppings.

New Horizon Academy Kids Cuisine

How to Make Kid-Friendly Cheese and Vegetable Kabobs

Ingredients Needed

• Cheese cubes

• Cubed or sliced vegetables (We used tomatoes, cucumbers, and bell peppers)

Materials Needed

• Popsicle sticks or kabob skewers

Instructions

1. Cut cheese and vegetables in cubes or slices. Be sure to slice thick enough to skewer.

2. Gently slide the cheese and vegetables onto skewers, alternating as you go.

3. Serve alone or with a side of vegetable dip.

Ingredients: 

• 1 cup fresh herbs (can be all one herb or a mix!) 

• You can also substitute some of the herbs with frozen peas or spinach for something milder and equally nutritious, and depending on what else you can harvest from the garden!

• ¼ cup grated parmesan cheese  

• ¼ cup raw nuts (walnuts, almonds, sunflower seeds, or pine nuts) 

• 1 – 3 cloves of garlic, depending on how much you like garlic 😊 

• 2 tablespoons lemon juice, or the juice of ½ lemon 

• Pinch of salt 

• ¼ cup olive oil 

Instructions: 

Add everything except for the olive oil into a food processor or blender and mix until everything is chopped; then, scrape down the sides and add the oil. Mix until smooth and combined. 

Pesto will last in an airtight container in the fridge for a week. 

• Roasted Asparagus. ..

• Sautéed Kale. ...

• Roasted Delicata Squash. ...

• Best Mashed Potatoes. ...

• Sautéed Green Beans. ...

• Roasted Broccoli. ...

• Roasted Brussels Sprouts.

  
  

I encourage you to make and enjoy!!!

1 c Greek Yogurt (plain or any flavor)

2-3 Lacinato Kale Leaves (from garden)

1 c Strawberries and/or blueberries (can be from garden, or frozen if needed)

Milk or water (add to make the consistency you want)

Have students explore the Kale Leaves prior to placing in blender. They can use their sense of touch to explore the texture, and also rip it in to small pieces.

Place all ingredients in a blender.

You can also make it dairy free by using any dairy alternative product.

French Fries:

Potatoes (peeled)

Spices you like (Italian, garlic salt, salt, pepper)

Olive Oil

Slice the potatoes using a french fry slicer or just slice with a regular knife (students LOVE using a french fry slicer, if there is one available)

Put the slices in a gallon Ziploc bag and drizzle with olive oil. Sprinkle in seasonings. Seal the bag and shake it to coat all the potatoes.

Place potato slices in the air fryer at 400 degrees for about 8 minutes. Open and toss. Then place cook for another 8 minutes (or until crisp to your liking).

You can also put in the oven at 400 degrees for about 20 minutes and flip halfway through.

Credit to Food Connects, Taste Test Toolkit

Garlic Scape Pesto: 

• Blend a hefty bunch of garlic scapes with fresh herbs like oregano, basil, or parsley.

• Add lemon juice, pepper, other spices of choice (like chili flakes), a salty cheese like parmesan, and optional walnuts/pine nuts.

• Slowly drizzle in oil (olive is best) while blending until desired consistency. 

• Enjoy with bread, pasta, fresh veggies, pretzels, etc.

1. Put a pan on high heat with a tablespoon of oil.

2. Chop or slice some squash and a few cloves of garlic (or, if you’re me, a whole head of garlic in every recipe calling for ANY amount of garlic).

3. Toss in a tablespoon of salt, a healthy sprinkle of pepper, and cook until the outer edges of the squash start to turn translucent.

4. Pour in a bowl, garnish with a little extra pepper, a dash of balsamic vinegar, and a few sprigs of basil.

5. Serve with Rice and a Soft Boiled or fried egg and you’ve got a whole meal.

   I found this recipe on line and I love squash!!! With rice it is even better!!

I was about to type up our go-to kale recipe when I saw Gina’s. Follow hers! We try to get the kitchen staff to help with baking at school (not always possible) then we share it with the classes when they come out to the garden that day.

I usually keep it simple, making plant part wraps, simple salad dressing to dip fresh veggies in, a smoothie, or quick pickles.

East Boston, McKay K-8

Units: US

• 1lb sliced frozen okra

• ¹⁄₂cup all-purpose flour

• 1egg

• oil, to cover bottom of skillet

• salt and pepper

Directions

• Slightly beat egg with fork in medium-sized bowl.

• Pour okra into bowl and mix until coated well with egg.

• Add flour and mix well.

• Preheat skillet on medium-high until hot then add enough oil to coat bottom of pan.

• Shake off excess flour from okra then carefully add to skillet. Flip over okra every few minutes, watching carefully so it does not burn on the bottom.

• When golden brown, drain okra on paper towels. Immediately sprinkle with salt and freshly-ground pepper.

• Enjoy!

We haven't really been working on recipes with our students yet, most of what they try is fresh washed from the garden with no modifications. However; this is one of my favorite things to make from what grows in our school garden. I sent a similar recipe home with my students after we harvested kale with our FTS coach Ms Jessica. 

Wash and strip three good handfuls of kale leaves. For little hands this might end up being about 20 hands worth of green. A grownup can help them cut the kale into thin ribbons. If available, have a grownup thinly grate a carrot, and add it to a bowl with the kale. I use store bought italian dressing for the next part, but simple oil and a splash of vinegar will suffice. Now wash those hands and get to massaging. Rub and squeeze that kale, the little bits of carrot will help the kale break down a bit. I like to do this for three or four minutes, feel free to taste after a few minutes to see if you need to add any more dressing. If the season is right, you can pick a few strawberries and slice them and toss them right into the salad.

Ingredients:

• Large lettuce leaves (for wraps)

• Shredded carrots

• Sliced cucumbers

• Diced cherry tomatoes

• Bell pepper strips

• Fresh herbs like basil or mint

• Optional: hummus, cream cheese, or yogurt dip for spread

Instructions:

1. Harvest & Wash: students help harvest and rinse the vegetables and herbs they’ve grown.

2. Prep Together: using kid-safe knives or peelers, guide them in safely chopping or shredding ingredients.

3. Build the Wraps: Spread a thin layer of hummus or cream cheese on the lettuce leaf.

4. Add Veggies: students choose their favorite toppings to layer in the center.

5. Roll & Eat!

Cucumbers

Onions

Make Vinagrette dressing with Olive Oil, Red or White Wine Vinegar, Seasonings

(Or Ranch dressing for those that don't like the vinegar dressing)

Then the cafeteria sautéed them with butter, bacon pieces, dry ranch powder, and Chedder cheese on top. They were SOOO GOOD!