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!
Students learn to identify new fruits and vegetables. Students associate vegetables and fruits with a positive experience making a fun art project.
By Chef Adam Hayes from the Red Stag Grill
Glen 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 [...]
Containing both local greens and local potatoes, this soup yields enough for everyone in class to try a tasty sample.
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.
