We just wanted to share some of the recipes that our chef volunteer teams have come up with and been using in the classrooms.
Thanks to Trevor, Wade, Dave and Sandy for the recipe contributions. The kids have been loving them and now you can too.
Cheers to everyone who has helped to make the 2009 classroom gardening project a huge success so far.
-A and ER
Classroom Coleslaw with honey mustard dressing
One celery root, peeled and grated
One parsnip, peeled and grated
One Belgium endive, cored and thinly sliced
One apple, cored and sliced
One orange peeled and cut into bite sized pieces
1/4 C raisins
Dressing
3 Tbsp white wine vinegar
2 Tbsp honey
1 Tbsp grainy mustard
1 tsp salt
cracked black pepper
1/2 C pure canola oil
Place all of the vegetables into a mixing bowl. Pour all of the Dressing ingredients into a mason jar and close the lid. Shake the jar until all of the ingredients have come together. Dress the salad with an amount of dressing that you feel will coat all of the ingredients and the remainder, if any can be refrigerated. Toss the salad and serve immediately.
“Kicked up Summer Sides”
The following recipes are a couple of twists on the traditional Cole Slaw and Potato Salad.
The Slaw uses shaved fennel and apples infused with bright citrus overtones. The subtle liquorish flavour blends perfectly with sharpness of the apples, and the tangy oranges.
For the Potato salad I blended Purple Potatoes and two kinds of beets. It has a uniquely sweet flavour and buttery texture without having to add a ton of fatty mayonnaise.
So, the next time you get the urge to fire up the grill, and have a backyard bash with family and friends…add these sides to the table, and everyone will be asking when the next party is. Enjoy!!!!
Fennel & Apple Slaw w/ citrus vinaigrette
Serves 6- 10
Fennel – 1head
Celery Root – 1 head
Granny Smith Apple – 1 ea
Red Delicious Apple – 2 ea
Bartlett Pear – 2 ea
Navel Oranges – 4 ea
Dressing
Orange juice – 2 cup
Lemon Juice – ½ cup
Local Honey – 3 tbsp
Canola Oil – ¼ cup
1. Cut the fennel, celery root, apples, and pears into thin strips.
2. Segment the oranges.
3. Combine the citrus juice, honey and oil.
4. Combine the fennel and celery root, and sauté in canola oil for 3 – 4 min. Cool immediately
5. Combine with the remaining ingredients and the vinaigrette.
6. Toss to coat evenly
Purple Potato & Beet Salad
Serves 6 – 10
Purple Potatoes – 3 lbs
Purple Beets – 4 large
Golden Beets – 3 large
Carrots(shredded) – 1 large
Parsnip(shredded) – 1 lb
Red onion(minced) – 1 ea
Celery(minced) – ¼ cup
Blueberry Yogurt – 2 cups
Low fat sour cream – ¾ cup
Fresh Thyme(leaves only/rough chop) – 2 sprigs
Fresh Parsley(rough chop) – 2 sprigs
Lemon Juice – to taste(1 tbsp)
Salt and Pepper – to taste
1. Boil potatoes, and beets until fork tender. (boil whole with skins on to preserve colour and texture)
2. Cut potatoes into large dice, keeping skins on (3/4” X ¾”)
3. Remove skins from beets and cut into large dice (3/4” X ¾ “
4. Combine all ingredients, tossing gently but thoroughly. You want to preserve the chunkiness of this one.
