By Chef Adam Hayes from the Red Stag Grill PrintGlen Arden “super” kale ravioli with queso blanco IngredientsQueso Blanco 1/2 gallon of whole milk 1/8 cup of Apple Cider Vinegar Kale “super” pasta 4 eggs 1 1/2 teaspoons olive oil 1/2 teaspoon salt about 3 cups all purpose flour 1/4 cup local kale puree 1
These delicious green smoothies are made with local Swiss chard. The associated lesson plan includes classroom suggestions for additional activities to do with greens.
Students make green smoothies using local spinach and fruit. The associated lesson plan contains fun facts about spinach, curriculum connections, and extension activities.
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.
A delicious variation on a mashed potato recipe that utilizes local potatoes and local spinach.
This salad is made with lots of fresh, local ingredients and does not require any cooking, making it perfect for the classroom!
Containing white beans, local spinach, and just enough garlic, this zesty dip is perfect with tortilla chips, pita bread, or homemade crackers.
This recipe puts a school garden spin on a traditional recipe. Mix it up by adding other herbs and veggies you might have growing in your garden.
Containing both local greens and local potatoes, this soup yields enough for everyone in class to try a tasty sample.
This wilted spinach salad uses local greens and local eggs (perhaps from your school garden!) for a flavorful and delicious snack. Recipe by Liz and Katie Button of Cúrate.