During Week 3, our young cooks made crowd-pleasing recipes that had everyone asking for seconds, thirds, and even fourths!

Tabbouleh was a particular hit with the students at Spruce Street. Educator Erika said, “Students loved chopping/snipping the herbs, halving the tomatoes, and cubing the cucumbers. I brought a lemon squeezer from home. Everyone got a turn to squeeze in the lemon. One child exclaimed: ‘This is outstanding!’ And another refuser asked for FOURTHS after I begged him to at least take the first bite. Fourths!” 

You heard it here, the tabbouleh recipe is certified outstanding.

At P.S. 343, our educator Taylor shared that there were no leftovers. McKenzie at P.S. 20K also declared the recipe a success, “The lesson was interesting to the students. They loved seeing the ingredients and getting to chop. Everyone who tried the recipe loved it. Not everyone wanted to try the recipe — I really had to coax them — but once they tried it they asked for seconds and thirds!”

The tabbouleh wasn’t just a hit when being served. Stephanie at P.S. 276 used the recipe to instruct in proper kitchen techniques. After introductions, we talked about knife safety. I demonstrated how to use a knife and we talked about the bear claw grip and the proper way to hold the knife. The students then all had the chance to cut the produce,” she explained.

Tabbouleh

Course Side Dish
Keyword herbs, lemon
Servings 8

Ingredients

  • 1 cup quinoa
  • 2 lemons, juiced
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic, finely minced (optional)
  • 2 tsps sea salt, plus more to taste, if needed
  • 1 bunch scallions, minced (whites and greens)
  • 1 bunch mint, finely chopped (about 1 cup)
  • 1 bunch parsley, finely chopped (about 1 cup)
  • 1 cucumber, peeled, seeded and diced
  • 1 pint cherry tomatoes, halved
  • 1 tsp freshly-ground black pepper

Instructions

  1. Rinse the quinoa in a sieve with lots of water. Transfer to a medium pot and add 2 cups of water, along with a generous pinch of salt. Bring to a boil, cover, and reduce heat to medium-low. Cook until water is absorbed, about 15 to 20 minutes, stirring occasionally. When done, remove from heat and let stand for 5 minutes. Fluff with a fork and allow to cool, if possible.

  2. Whisk together the lemon juice, olive oil, garlic, and 1 teaspoon of sea salt in a small bowl. Set aside.

  3. In a large bowl, toss together the scallions, mint, parsley, cucumber, and cherry tomatoes. Add the quinoa, dressing, and pepper. Taste and adjust seasoning as necessary. Serve at room temperature.

Equally as popular as the tabbouleh, students loved creating and eating the broccoli-starring Seasonal Slaw. At P.S./I.S. 178, Kristen even had a few broccoli converts. “At the beginning of class, many students said they didn’t like broccoli but almost every student LOVED the slaw. Many had two or three servings and didn’t have any leftovers from either class!”

At School of the Future, educator Christy was able to tie in a previous week’s butter recipe when instructing the class in preparing the Seasonal Slaw. “We used buttermilk from when we made butter two weeks ago. This recipe is good for knife skills practice. We split into two groups, each making a dressing: buttermilk and avocado-lime with cilantro. We used purple cabbage, kale, apples, and sunflower seeds for the salad. ‘This is really good!’ and ‘I had fun today!’ were two of the comments,” she told us. 

Seasonal Slaw

Course Side Dish
Keyword apple, avocado, broccoli, cabbage, cilantro, dressing, lime, seasonal, side dishes, vegetables
Servings 6 cups

Ingredients

Seasonal Slaw

  • 2 heads or bunches broccoli, cabbage and/or collards, finely chopped or julienned
  • 1/2 red onion sliced into thin half moons
  • 1/2 cup apple, finely chopped or julienned
  • 1/2 cup sunflower seeds

Cilantro-Lime Vinaigrette

  • 1/2 ripe avocado
  • 1 cup loosely packed, roughly chopped cilantro, stems removed
  • 3 limes juiced
  • 1/3 cup extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cumin
  • 1 teaspoon vinegar
  • 1 tablespoon honey, to taste
  • water to thin, if necessary

Buttermilk Dressing

  • 1/2 cup buttermilk, well-shaken
  • 1/3 cup plain greek yogurt or mayonnaise
  • 2 tablespoons cider vinegar
  • 1 tablespoon sugar (or honey)
  • 3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)
  • chopped fresh herbs (dill, tarragon, parsley…)

Raspberry Vinaigrette

  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon plain greek yogurt
  • teaspoons dijon mustard
  • 1/2 cup cup frozen unsweetened red raspberries, thawed 
  • 1/3 cup extra-virgin olive oil

Instructions

Seasonal Slaw

  1. Prepare vegetables as directed. Toss with the the seeds and onion in a large bowl. 

Dressing of Choice

  1. Combine the dressing in a food processor or blender and process until creamy. Dress the slaw and season to taste with salt and black pepper. Toss to coat and enjoy!

 

Mackenzie’s class at Center School had fun creating a Harvest Salad this week. 

The students liked massaging the kale! The salad was good and the students liked it. Once the students were done with their part of the recipe I had them either clean or look over the lesson for the day. When the recipe was ready, the students who looked over the lesson gave a summary to the class. I had to help them explain, but this went well. The students were eager to help clean too,” she reported.

Harvest Salad

Servings 6

Ingredients

Honey Balsamic Dressing

  • 1/2 cup olive oil
  • 1/3 cup balsamic vinegar
  • 2 tbs dijon mustard
  • 1 tbs honey
  • salt and pepper, to taste

Harvest Salad

  • 3-4 medium beets (can be roasted ahead of time)
  • 2 heads kale, chopped
  • 2 apples (preferably Honeycrisp or Fuji), chopped into 1-inch cubes
  • 1/3 cup dry-roasted pepitas
  • arils from one pomegranate
  • 1/2 cup crumbled goat cheese

Instructions

  1. In a medium bowl, whisk together all dressing ingredients until smooth. Taste and adjust seasoning, adding more vinegar, mustard, honey, salt or pepper, and/or olive oil, as necessary. Set aside.

  2. To roast beets, preheat the oven to 350 degrees. Rub them with olive oil and a little salt and pepper, then wrap well with tinfoil. Roast until fork-tender, about 40 to 60 minutes, checking occasionally to gauge doneness. When finished, unwrap and allow to cool to room temperature. When cool enough to handle, use a paring knife, peeler, or your hands to remove the skin, then chop into 1-inch cubes.

    (Pre-roasted beets may also be available for purchase at the grocery store.)

  3. Place the kale in a large bowl. Pour two thirds of the dressing over it and, using your hands, massage it into the kale. Really rub it––this will soften the kale and make it taste less bitter. Add the beets and apples, tossing to combine, adding more dressing as necessary. Divide the salad among bowls or plates, top with pepitas, pomegranate arils, and goat cheese. Serve immediately.

We’d also like to include a shoutout to Anna’s class at I.S. 78, which made pesto pasta this week. “We talked about the five senses and I explained that different herbs are added to foods to entice our sense of smell and taste. We also went over the country of origin of pesto and how we are lucky to live in NYC where we can sample different foods from around the world. The cool thing was that the teacher from the next door classroom walked in and asked about what we were making because she smelled it and it was enticing. This validated my point about aromatic ingredients so it was perfect,” she said.

You can find the recipe for Pesto in our post from Week 2.

You can see why we consider this week a resounding success. Keep loving those veggies!

Until next week,

The Allergic to Salad Team

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