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!
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 […]
Containing both local greens and local potatoes, this soup yields enough for everyone in class to try a tasty sample.
- This Week In The Garden April Week 1 (quick view as .pdf)
This simple sauté takes advantage of local greens and local apples. Add local bacon for extra flavor! This recipe is from the Mad Batter Bakery and Café of Cullowhee, NC.
This kid-friendly recipe is classroom-friendly, too! It does not require heat or special equipment and students of all ages will enjoy creating and dipping their lettuce wraps.
- Lettuce Wrap recipe lesson plan (quick view as .pdf)
These simple local lettuce wraps are a fun, no-cook item for children of all ages!
A delicious variation on a mashed potato recipe that utilizes local potatoes and local spinach.
Salad greens are easy to grow even in a small space. Grow your own. Then add another step to the garden experience by making homemade dressing for your fresh salad.