This page contains our favorite recipes using fruits and vegetables from our garden.
Kale Chips, from volunteer Melissa Lazaro 1/29/16
Rip washed kale into pieces
Sprinkle with olive oil and salt
Bake at 350°F until brown edges, 10-15 mins
Hawk Veggie Wraps, from volunteer Melissa Lazaro 1/29/16
Lettuce
Add dot of hummus
Add Carrots {or whatever kind of veggie you love}
Wrap and enjoy!
Organic Pesto from 4th Grade Basil, Farmer's Market 9/25/15
3 c. washed, fresh basil leaves
4 cloves fresh garlic
3/4 c. Parmesan cheese
1/4 c. pine nuts
1/2 c. olive oil
salt and pepper to taste
Pulse in food processor for about 15 seconds
or until it reaches your desired consistency.
Keeps in fridge for one week or in freezer 3-4 months.
Here's a picture of my latest favorite: pesto on eggs! Mmm!
From Teacher Tastings at Lunchtime 8/28/15
Green Beans in Vinaigrette
Fresh green beans, washed and de-stemmed
1 T white wine vinegar
1 T fresh lemon juice
1 t mustard powder
6 T olive oil
ground salt
ground pepper
freshly chopped herbs if desired
Vinaigrette: Whisk vinegar, lemon juice and mustard powder together in a small bowl. Next slowly whisk in olive oil until mixture is nicely emulsified. Add a few dashes of freshly ground salt and pepper and herbs (optional). Beans: In an empty saute pan, add beans and cover with water. Boil for 2-3 minutes until beans are tender but crisp. Remove from heat and add about 2 cups of ice cubes. This will chill beans and stop the cooking process. After 2 or more minutes, drain beans, pour into a bowl, and drizzle with vinaigrette. Gently toss. Chill in refrigerator until ready to serve.
Garden Salsa
Diced, fresh tomatoes
Diced, fresh cucumber
Chopped chives
Jalapeno peppers, de-seeded and finely chopped
Salt and pepper to taste
Mix well and serve with chips!
Caprese
Thickly sliced fresh tomatoes
Sliced mozzarella cheese (fresh type, packed in water)
Clean leaves of fresh basil
On a platter lay tomato slices side by side. On each slice, stack a slice of cheese, then a basil leaf. Serve plain, or with a drizzle of balsamic vinegar, or with a drizzle of olive oil. Salt and pepper to taste (optional).
Kale Chips, from volunteer Melissa Lazaro 1/29/16
Sprinkle with olive oil and salt
Bake at 350°F until brown edges, 10-15 mins
Hawk Veggie Wraps, from volunteer Melissa Lazaro 1/29/16
Add dot of hummus
Add Carrots {or whatever kind of veggie you love}
Wrap and enjoy!
Organic Pesto from 4th Grade Basil, Farmer's Market 9/25/15
4 cloves fresh garlic
3/4 c. Parmesan cheese
1/4 c. pine nuts
1/2 c. olive oil
salt and pepper to taste
Pulse in food processor for about 15 seconds
or until it reaches your desired consistency.
Keeps in fridge for one week or in freezer 3-4 months.
Here's a picture of my latest favorite: pesto
on eggs! Mmm!
From Teacher Tastings at Lunchtime 8/28/15
1 T white wine vinegar
1 T fresh lemon juice
1 t mustard powder
6 T olive oil
ground salt
ground pepper
freshly chopped herbs if desired
Beans: In an empty saute pan, add beans and cover with water. Boil for 2-3 minutes until beans are tender but crisp. Remove from heat and add about 2 cups of ice cubes. This will chill beans and stop the cooking process. After 2 or more minutes, drain beans, pour into a bowl, and drizzle with vinaigrette. Gently toss. Chill in refrigerator until ready to serve.
Garden Salsa
Diced, fresh tomatoesDiced, fresh cucumber
Chopped chives
Jalapeno peppers, de-seeded and finely chopped
Salt and pepper to taste
Mix well and serve with chips!
Caprese
Thickly sliced fresh tomatoesSliced mozzarella cheese (fresh type, packed in water)
Clean leaves of fresh basil
On a platter lay tomato slices side by side. On each slice, stack a slice of cheese, then a basil leaf. Serve plain, or with a drizzle of balsamic vinegar, or with a drizzle of olive oil. Salt and pepper to taste (optional).