Image courtesy of ATS educator Brigitte Evariste
First of all: hi. How are you all doing? Now more than ever, it’s so important to check in with one another, even if we’re strangers indirectly communicating over the internet.
Over the course of the past six weeks, the Allergic to Salad team has been hard at work transitioning our classes over to a virtual platform, where students cook along with ATS educators in real time. Even though we miss being with them in the classroom, it’s the highlight of all our days to interact with our students in their homes. Cats, lizards, dogs, parents, and siblings have all made cameos. Some tech-savvy youngsters switch their backgrounds to images of pickles, piranhas, or the Golden Gate Bridge. We’ve even taken breaks for meditation and dance parties. It’s been incredibly fun, to say the least!
One of our most popular recipes thus far has been homemade pasta with can-o-tomato sauce. While the process may sound a little intimidating, all you really need to make your own noodles from scratch is flour, water, salt, and a bit of oil. From there, you can transform your dough into any shape you desire. Chefs Brigitte and Rachel opted to make theirs into classic thick noodles, but you could turn yours into hearts, stars, circles, or even flowers with some cookie cutters. Check out some of the fun shapes Chef Christine whipped up for a party last year!
Sadly, it’s not tomato season quite yet, but we’ve transformed a pantry staple into an easy, tasty sauce that even a toddler can help prepare. Use whatever canned tomatoes you have on hand — whole are great so your little chef can practice their knife skills, but diced are also a great option. Fresh garlic is fun to play with, so if you have it, please use it! The pasta below was made by Theresa, the five year-old daughter of Chef Rachel. An ATS educator in the making!
Image courtesy of ATS educator Rachel Sardina
No-Cook Brain Bites
- 1 cup Black Mission Figs
- 1/2 cup toasted pepitas (pumpkin seeds)
- 1/4 cup sunbutter
- 2 tablespoons sunbutter
- 1/4 cup dried cranberries
- 1/4 cup unsweetened shredded coconut, more for coating
- 1/4 cup rolled oats
- 2 tablespoons coconut oil
- 2 tablespoons honey
- 2 teaspoons lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon coarse sea salt
Trim stems from figs. Chop into 1/2 inch pieces.
Measure and add all ingredients into a food processor. Pulse to form a paste. Set out a plate with the extra ¼ cup of shredded coconut.
Scoop 1 teaspoon of the fig mixture and roll to form a ball. Roll in the shredded coconut set on the plate to coat. Transfer to a storage container. Refrigerate 30 minutes until firm. Store covered in the refrigerator.
Want to learn how to make this and other delicious dishes? Sign up for one of our Open Community Classes! Kids 5 and up can participate without adult supervision, and in just an hour, your family will have a delicious, wholesome meal prepared by your young chef. What better time to pick up some valuable life skills and hone culinary chops?
We hope you all are staying safe and well. We can’t wait to see you soon, whether that’s online or in the classroom.
The Allergic to Salad Team