Children gain knowledge and interest in new fruits and vegetables through making an alphabet boarder for the classroom. Students learn to identify new fruits and vegetables. Students work together to complete a class project.
The healthy benefits of a spinach salad flavored with unique, Asian-inspired flair. Make the bacon and hard-boiled eggs ahead of time and the recipe can be made in a classroom without a stovetop or oven.
These kale chips are simple to make and sure to convert even the most skeptical eater into a lover of greens.
This salad is made with lots of fresh, local ingredients and does not require any cooking, making it perfect for the classroom!
Esta receta sencilla utiliza verduras locales y manzanas locales. Añadir el tocino para más sabor. Es de la panadería “Mad Batter” y el café de Cullowhee en carolina del norte.
By Chef Adam Hayes from the Red Stag Grill
Glen Arden “super” kale ravioli with queso blanco
1/2 gallon of whole milk
1/8 cup of Apple Cider Vinegar
Kale “super” pasta
1 1/2 teaspoons olive oil
1/2 teaspoon salt
about 3 cups all purpose flour
1/4 cup local kale puree
1 egg (cracked and mixed with 2 tablespoons water for egg wash)
in a large pot, heat the milk to 185F (or just to boiling). Stir often to prevent scorching.
Slowly add the vinegar until the curds separate from the whey.
Skim the curds into a colander lined with cheesecloth. Allow the cheese […]
Students learn about communication by exploring honey bees and comparing them to other insects and animals. This lesson introduces students to the collaboration and cooperative efforts required for honey bee survival.