On February 16th- Cindy Hill, as part of the USDA Chef Moves to School Program, created a tasting station in the school cafeteria, making fresh vegetables and herbs available during the children's lunch time.
The program, spearheaded by Coach Gary Bond and the help of volunteer parents and the cafeteria staff, was a big hit with the elementary school children.
We began at 8:45 am by preparing two recipes for lunchtime tastings for the 500 students. We harvested herbs and vegetables from the garden and incorporated it into our recipes. Tomato Bruschetta and Green Beans with an Herbed 'Green Goddess' Dressing. We used fresh, local and sustainably grown tomatoes and green beans, All of the herbs were incorporated into the tomato topping for the bruschetta, as well as the herbed dressing. We lowered the fat content by using Greek yogurt. We also served less than a tsp. per plate. The dressing was to entice and enhance the green beans. The bread was toasted with extra-virgin olive oil and sea salt. The post-sampling student survey said 75% enjoyed the tastings and many students were asking for seconds!
Thank you to all the parents and Dubis and her amazing cafeteria staff, who helped chop, slice and dice all morning long and who tirelessly served over 500 students during lunch time. Gooo team!
Don't miss our next FREE lecture: March 21st at 2:15 "Redesigning Your Plate: Create, Easy and Nutritionally Balanced Meals". Click here to learn more about the upcoming FREE nutrition lectures.
In the meantime, here are Cindy's delicious and easy recipes!
Tomato Bruschetta (pronounced BrusKetta)
INGREDIENTS FOR CLASS SIZE RECIPE
6 vine-ripe tomatoes, chopped
2 cloves garlic, minced
6-8 leaves fresh basil, chopped*
1/4 cup finely chopped fresh parsley*
1 pinch dried oregano*
1 pinch salt
1 pinch pepper
1 pinch crushed red pepper (optional)*
1 tsp minced tarragon (optional)*
2 tablespoons extra virgin olive oil
1 tsp balsamic vinegar
In a large bowl, combine the tomatoes, basil, oregano,parsley, tarragon(optional)
olive oil and garlic. Mix thoroughly and add the salt, black pepper and optional
red pepper. Add the balsamic vinegar. Refrigerate the mixture (if possible) for
about 15 minutes.
The Bread (to be made in advance)
1 loaf baguette (makes about 20-24 slices) OR FLATBREAD will do fine.
1/4 cup extra virgin olive oil
1 tsp kosher or sea salt
1/4 tsp freshly ground black pepper
On a cutting board, slice the Italian bread on an angle in very thin pieces. Preheat
your broiler. On a baking sheet, line up your bread and brush top side with
mixture. Brown the slices on each side. Spread the tomato relish on your toasted
bread and prepare on a platter. Serve immediately to guests.
* Use freshly harvested herbs from your garden whenever possible.
Green Beans with Dipping Dressing
INGREDIENTS FOR CLASS SIZE RECIPE
5 lbs. of local and organically grown green beans, cleaned and trimmed
1 cup water
1 cup mayonnaise
1 cup plain organic yogurt (or sour cream)
1 tsp. cayenne pepper
Juice of 2 lemons
1 cup of assorted herbs from the garden-freshly harvested
salt & pepper to taste
Preparation
1. Place the green beans in a skillet (or hotel pan). add the water.
2. Heat over high heat until the water begins to boil. Reduce heat to low and steam, until
beans are tender, about 5 minutes. Remove from heat. Let stand at room
temperature.
3. For dressing, place all ingredients in a blender. Blend until smooth Serve on
the side of your green beans or any vegetable, chicken or fish.
