This simple, kid-friendly salad features sweet local strawberries, baby spinach, and sweet and tangy dressing. Use locally grown spinach leaves, too, if you can!
From Mrs. Holt’s 2nd grade class–they love basil. This is a great fall recipe when school gardens are overflowing with basil.
Print Chef Kirk’s Kale Basil Pesto Ingredients 2 cups packed kale 1 cup packed fresh basil leaves 2 tbsp. lemon juice ½ cup grated parmesan ½ cup olive oil 1 tsp black pepper salt to taste Instructions In food processor or blender, add all ingredients except olive oil. While food processor/blender is running, drizzle in
This delicious salsa utilizes a variety of local ingredients when they are at their prime!
- Garden Plot Crackers recipe and lesson plan (quick view as .pdf)
Good food doesn’t begin on a store shelf with a box. It comes from a garden bursting with life, color, sounds, smells, sunshine, moisture, birds, and bees! Kids will find a variety of fruits and vegetables, and a tasty, kid-friendly recipe for each one to start a lifetime of good eating. A food for thought
Recipe from Chef Kirk Fiore, Biltmore Print Carrot, Orange, and Honey Soup Ingredients 1 onion, diced 2 celery stalks, diced 4 medium local carrots 2 tbs local honey 1 orange, juiced 1 qt water 1 tbs butter 1⁄2 cup heavy cream or milk salt and pepper to taste Instructions Combine all ingredients in a sauce