Interested in this recipe for your school cafeteria? View a scaled-up version for taste tests and school food service. PrintKale Pasta Ingredients1 (8 ounce dry yields 4 cups cooked) package uncooked rotini pasta 1 tablespoon soybean oil 1 cup cherry tomatoes, cut in ½ 2 cups roughly chopped kale (1 c cooked) (1 c raw =
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
Kids at Freedom Trail Elementary in Avery County got a special treat in their school cafeteria recently: kalesadillas (say that five times fast)!
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.
Before cooking this recipe, allow students to smell the soy sauce and sesame oil. What does it remind them of?
These kale chips are simple to make and sure to convert even the most skeptical eater into a lover of greens.