Instant ramen can be a really delicious and quick meal to make, even though it might not be the healthiest. To make it more nutritionally balanced, we can easily add a good source of protein like eggs and tofu, and a good source of fiber like vegetables to the carb-heavy ...

This recipe is such a fun way to introduce some new ingredients to kids, while making a simple, fresh, flavorful dish that adults can enjoy as well. It’s a twist on the classic—swapping bulgur for protein-rich quinoa and dialing down the lemon just a bit for young palates. Ingredients: 1 ...

Yogurt Parfaits This week, we made  yogurt parfaits with our students and had fun learning about healthy breakfast options or a brain-boosting snack!  A parfait is not only delicious — it’s a balanced breakfast that includes all three macronutrients needed to start the day : Protein in the yogurt helps ...

Let’s Make Rainbow Sushi! Sushi is not only delicious, but not too complicated to make! We will be using veggies that you likely already have in your fridge, you won’t even notice that there is no fish! You’ll start off preparing your sushi rice, which is seasoned with rice vinegar ...

Deconstructed Seasonal Crumble Story: This recipe was the surprise favorite at our weekend cooking event class. We had a wide mix of students—from 3rd grade all the way up to high school—and honestly, I wasn’t sure how a fruit- forward dessert would go over. But as soon as the roasted ...

Easter just passed, so for a healthier sweet treat than just candies and pure sugar, we made chocolate eggs that taste even better than Reese's chocolate peanut butter cups! This recipe could not be easier, just blend all these ingredients together in a food processor until a dough forms: 240 ...

Happy spring! One of my favorite meals to make and share is vermicelli rice noodle bowls—they’re super versatile, colorful, and a fun way to explore different textures and flavors in one dish. Plus, the sauces and toppings are completely customizable, so I always encourage students to remake the dishes at ...

Saladu Nebbe: Make a Dish from Senegal! Can you find Senegal on a map?  (Hint: It’s located in Western Africa, bordered by Ghana and Mali and Guinea.) Once you find it, imagine we are travelling there to enjoy this delicious dish: Saladu Nebbe! This recipe is tangy and has fun ...

This week we discussed all things Irish culture ☘️. The students made potato leek spinach soup and Shamrock shakes. We started by washing all the produce and the students began preparing the soup. The students cut the potatoes and leeks, two students saute the garlic. Once the leeks were ready, ...

Hummus with Veggies and Chips When I told my students we were making hummus, some weren’t sure what to expect. ―It’s just blended chickpeas? One asked, looking skeptical. But as we mixed in lemon, garlic, and tahini, curiosity took over. Everyone wanted to taste it! The real moment of surprise ...

This week we are cooking Arepas con Queso, a traditional Colombian dish.Whether filled with cheese, meats, or vegetables, arepas are versatile and enjoyed throughout the country. The lesson was inspired by the Disney movie Encanto, where arepas are featured as a symbol of family connection. Along with the cultural significance of the ...

Love is still in the air so let's bake a little post-Valentine's sweet treat! Red velvet cake is traditionally made with a whole bottle of red food coloring, which the FDA has recently banned as of January 2025. For a safer way to still achieve that vivid crimson color, we ...

Most of the kids tried something new with this recipe, as falafel was something that only a few of the students had eaten before! While the recipe we made was not the traditional deep fried that you might find at a typical falafel street food vendor or restaurant, this one ...

Homemade Strawberry Ice Cream When I told my students we were making ice cream without a machine, they looked at me like I had just said we were going to turn water into gold. “Wait, we’re making it in a bag?” one of them asked, skeptical. I nodded, handing out ...

With Chinese New Year beginning this week, we decided to make Spring Rolls in class this week! We began by discussing the holiday and common ways to celebrate. Food is an integral part of holidays, so being able to connect a cultural tradition with taste and flavor is usually impactful ...

This week we cooked falafel—what young chefs like to call "vegan meatballs." The process is always a mix of fun and culinary discovery. We started by mushing up 2 cans of canned chickpeas with a fork which is always a fun hands-on activity. The smell of chickpeas often brings some ...

Winter has arrived so let's turn on our ovens and bake some cookies! In the last week before our Christmas break, we baked sunflower and sesame cookies as an alternative recipe to peanut butter cookies since some students are allergic to nuts. Both sunflower and sesame seeds can blend smoothly ...

I can't believe how easy it is to make arepas! We had so much fun making this recipe, despite half the final product being more of a crumble than fully formed arepas. The kids loved rolling up the corn flour and water into little balls of dough, before squishing them ...

This past week, I taught the apple grilled cheese and mindful eating lesson to a class of middle schoolers. Initially, the idea of putting apples into a grilled cheese was strange to many of the students. However, by the end of the session many appreciated the way that adding apple ...

A Fun Classroom Moment with Fried Rice I remember the first time I made vegetable fried rice with my students. I thought, “This will be a fun, simple dish that they'll enjoy!” As the sizzling sounds filled the air and the sweet smell of ginger and garlic spread through the ...

THANKSGIVING RECIPE: Three Sisters Stew/Cranberry Jam 🌽🫛 It’s Thanksgiving 🦃! This week we made the Three Sisters Stew/Cranberry Jam. We began by discussing the three sister crops and how they benefited one another. I also explained how the crops recycle the nitrogen in the soil to allow for continued growth. I had ...

This week, we are learning the importance of MyPlate by making a spin on an Italian classic - spaghetti bolognese! It's so important to teach children from a young age to identify the grain, protein, and vegetable in their meal because when you eat a variety of food from each ...

Three Sisters Stew is one of my favorite recipes to cook in the fall, especially around Thanksgiving. This hearty stew features corn, beans, and squash— seasonal ingredients rich in history and flavor. While making the stew, students also learn about the symbiotic relationship between these crops and how they support ...

Hi there! My name is Miranda, I'm a first-year teacher with ATS and I am already loving the experience of sharing the joy of cooking with the students. It is so empowering and even life-changing to know how to cook healthy food that actually tastes good! I have worked with food in ...

Hello, my name is Luisa and I’ve been cooking with Allergic to Salad for two years. I’ve taught kids from kindergarten all the way to high school and adults. My favorite moments are the ones in which the kids try the recipe and they love it. Their enjoyment makes my ...

Hi! My name is Jamilah (AKA Chef Mango Milah to many students) and I’ve been a Culinary Educator with Allergic to Salad for about a year. I mostly work with middle schoolers in Manhattan and the Bronx! I am currently pursuing a Masters of Public Health with a concentration on ...

Hey there! I’m Cintia, and I’ve been teaching kids how to cook for the past two years, working with students aged 10 to 16. Cooking has always been my passion, and there’s nothing better than sharing it with young chefs. I love seeing their excitement as they discover new ingredients, ...

My name is Amirh, I’ve been teaching with ATS for over 2 years. I’ve enjoyed working with students from second grade to high school. I’m a NY 🏙️ breed from Queens to Long Island. Since I can remember food has been a great part of my life and my dad being ...

I’m Anna Gorshkova, and my journey in food education began with a deep connection to my Russian heritage and blossomed during my studies in Nutrition at Montclair State University. Inspired by the idea that "eating is the most intimate process," I’ve dedicated myself to exploring the relationship between food, culture, ...

We are trying a new format this year with Allergic to Salad Educator submissions! We hope you have fun following along in the classroom with some of our beloved Educators. In the first few posts we'll introduce our Educators as well as give you a peek into the classroom and ...

We love taking our students on culinary adventures around the globe. One of our all-time favorite treats to whip up are ladoos - these delicious round sweets from the Indian subcontinent. They're incredibly special in Indian culture, with a history that goes back hundreds of years. People often enjoy ladoos ...

This week, ATS educators took inspiration from Samin Nosrat's book, "Salt, Fat, Acid, and Heat", showcasing these four essential cooking elements in a tasty tofu dish. Students learned that salt balances flavors, fat provides richness and texture, acid brightens things up, and heat transforms raw ingredients into a myriad of ...

Serves 12 Ingredients 1 15-ounce can black beans, drained and rinsed very well 1 tablespoons cocoa powder 1/2 cup quick oats 1/4 teaspoon salt 1/2 cup pure maple syrup, honey or agave 1/4 cup coconut oil 2 teaspoons pure vanilla extract 1/2 teaspoon baking powder 1/2 - 2/3 cup chocolate ...

Serves 8 Ingredients 1-2 mangoes, peeled and diced 1 Persian or Japanese cucumber, peeled and diced 2 limes, juiced (about 1/4 cup) 1 small bunch cilantro, roughly chopped 1/2 teaspoon salt, plus more if desired pinch cayenne pepper (*optional) Directions Combine all of the ingredients in a bowl. Toss, taste, ...

Serves 8 Ingredients 1 pound extra-firm tofu, drained/pressed and sliced into 8 "steaks" 1 small sweet onion, roughly chopped 3 cloves garlic 2 tablespoons fresh ginger, grated 2 limes, juiced 2 tablespoons olive oil, plus more for cooking 2 tablespoons soy sauce 3 tablespoons maple syrup or honey 1 tablespoon ...

Ingredients 4 tablespoons butter 1/3 cup all-purpose flour 1 medium bell pepper, cored and diced 1 celery stalk, diced 1 small onion, diced 1/2 cup okra, fresh or frozen (*optional) 2 cloves garlic, minced 1 1/2 cups vegetable stock 8 ounces button mushrooms, chopped 1 14-ounce can fire-roasted tomatoes 1 ...

Last week, Chef Andrew and students made ramen with loads of veggies and toppings! They started off by chopping and sauteing the aromatics such as garlic, ginger, onions, and carrots. Then, the students deglazed it with soy sauce and water and stirred in the vegetable bouillon concentrate and miso paste ...

Tropical Fruit Salad Serves 6 2 mangoes, peeled and diced 1 pineapple, peeled, cored, and diced 2 bananas, diced 4 clementine oranges, peeled and separated into segments 3 kiwi fruit, peeled and sliced into thin rounds, then sliced into quarters ½ cup goji berries (optional) 1 cup pomegranate seeds Dressing: ...

Mac, Squash and Cheese Serves 8 2 tbsp olive oil, for roasting* 1 butternut squash, peeled and cubed into ¼” to ½” pieces* 1 pound dried pasta of your choice 4 tablespoons unsalted butter ½ white onion, finely chopped 3 cloves of garlic, finely chopped 1 tablespoon fresh thyme leaves ...

Misir Wat Serves 6, generously 4 tablespoons unsalted butter 1 large yellow onion, finely diced 2 cloves garlic, finely minced 1 14-ounce can diced tomatoes 3 tablespoons tomato paste 1 tablespoon berbere, or 1 teaspoon each paprika, cumin, and coriander Pinch cardamom and cinnamon (optional) ¾ teaspoon salt 1 cup ...

This week was the last class of the year before the Christmas holidays so students made some gingerbread cookies. They started off with the dough by creaming the butter, molasses, sugar, and spices all together. Then they added the flour and once the dough was formed, they chilled it in ...

In celebration of Hanukkah, students made challah with fresh ricotta cheese. They started off first by activating the yeast with warm water and reviewed all the basics of bread making. Once the dough was formed, they let it rest and rise for 30 minutes while we started with the ricotta ...

For this recipe, we’ll be swapping sweet potatoes for regular potatoes, which are traditionally used. If you’re tight on time, bring some good applesauce from home, but if you have an older/more confident bunch, make the recipe below. Students can each have a chunk of apple to peel and chop, ...

Our students recently enjoyed homemade hummus and pita! Hummus Serves 8 1 15-ounce can chickpeas 1 lemon, juiced ¼ cup tahini 1 small clove garlic, minced ½ - 1 teaspoon sea salt, depending on taste ½ teaspoon ground cumin 2 to 3 tablespoons water Dash of ground paprika for serving ...

Chef Pamela created this wonderful recipe with her students! We hope you enjoy 🙂 Plantain Paradise with Ricotta Cardamom Cream 1 ripe large sweet plantain 1/5 cup raspberries 10 ounces of whole milk ricotta cheese 1 generous teaspoon of green cardamom pods 1 .5 tablespoons maple syrup vanilla extract: about ...

A great Thanksgiving Recipe we've made recently is Buttermilk Biscuits, Sweet Potato Biscuits and Cranberry Jam! Students love making and kneading the biscuit dough, and of course, trying them! This is a great recipe to share at your next Thanksgiving or holiday dinner. Sweet Potato Biscuits Makes 15 2-inch biscuits ...

Students recently made mango lassis in their classes, a yogurt drink originating in northern India. 1 cup chopped very ripe mango, frozen chopped mango, or canned mango pulp 1 cup plain yogurt 1/2 cup milk 4 teaspoons honey or sugar, more or less to taste Dash ground cardamom, optional Ice, optional Add to a blender and mix until smooth. Enjoy! ...

This week, Chef Andrew and students made see-through samosas! These are a great Indian-inspired treat to make using rice paper instead of a homemade dough or puff pastry. See-Through Samosas Makes 16 1 tablespoon butter, ghee, or coconut oil, plus more for brushing and greasing ½ tablespoon mustard seeds 1 ...

Students love this healthy version of pumpkin donut holes! Since they are baked, not fried, they are a much healthier alternative to normal donuts! This recipe is the perfect end to fall 🙂 Makes 12 doughnut holes ½ cup pumpkin puree ¼ cup buttermilk 1 egg 3 tablespoons unsalted butter, ...

In celebration of Halloween and Día de los Muertos, Chef Andrew made chocolate chip cookies with a spooky twist! They used two special ingredients in our cookie dough - chickpeas and sunflower butter, which they put into a blender as the base of our dough before mixing in the rest ...

Our wonderful instructor Pamela and her students made penovani - a type of phyllo-dough-wrapped cheese bread from the republic of Georgia. She taught the students the word 'khatchapuri' (Georgian cheese bread) and demonstrated how to stuff, fold and crimp the edges of their personal pastries. They used a blend of ...

Our educator Stephanie recently made Chickpea Salad in Cucumber Boats with her students! In class, the students got to practice knife skills again and had fun mashing the chickpeas. Stephanie talked to the students about tahini and brought in sesame seeds to show them what tahini was made from. They ...

Students recently made our new healthy chocolate pudding and vegan marshmallow fluff recipe! This is a great healthier spin on a much loved dessert! Read on to learn how to make a vegan marshmallow fluff using coconut cream. Tofu Chocolate Pudding About 12 tasting servings ¾ cup sugar 1 pound ...

This week our educator Tim made mini mushroom quiches in muffin tins! Students loved chopping and mixing the batter. Easy mushroom quiche recipe: shiitake or button mushrooms, cut into quarters 1 small onion, finely chopped 2 eggs, beaten 1/4 cup semi-skimmed milk large pinch of black pepper large pinch of ...

This week, our instructor Tanya made veggie ramen with her students! Students loved the final dish, and especially loved cutting the veggies and working together as a team. See the recipe below to try it yourself! Ingredients 4 eggs 4 garlic cloves 1 tablespoon ginger 1 tablespoon sesame oil 1 ...

Scout Pack 90 Fall Camping with Allergic to Salad! Scouts made Three Bean Vegetarian Chili and Apples stuffed with brown sugar, cinnamon and raisins tinfoil wrapped and cooked on the campfire 🔥 Ingredients for Three Bean Vegetarian Chili: 1/2 onion red bell pepper can kidney beans can black beans canned ...

This week, Chef Stephanie made Corn Salad with her students! The students worked in groups to shuck the ears of corn, and teachers helped the students cut the corn one by one. The students cut the corn off the cob one at a time to make sure they did this ...

This week, Chef Andrew and his class made apple honey muffins, while learning about pollination and the basics of baking! The class was split the class in half, mixing the dry and wet ingredients separately. During class, students tasted granny smith and royal gala apples and compared the differences between ...

This highlighted recipe is Spicy Eggplant Burgers! This is an excellent way to incorporate veggies into our meals and try out some unique flavors. The slight spiciness from the gooey pepper jack cheese makes a perfect combination with the smoky flavor from the baked eggplant. The students really enjoyed making ...

A zucchini is a vegetable that can be turned into fries! Cut them into sticks, coat them in some breadcrumbs, and bake them in the oven for a delicious surprise!  This snack is perfect to eat when watching a movie with your friends. They’ll be impressed to know how you made ...

Jam is an easy and delicious way to get your daily fruits in! It is fun to make, lasts for a long time, and easier than it looks! You may know that jams and preserves can be made using fruits like strawberries, raspberries, grapes, and blueberries, but today we will ...

This week, some of our educators made homemade butter and strawberry jam with their students. This is a great intro recipe, and you can definitely make it your own by adding different flavors like herbs and spices, or even cocoa powder to make a sweet cream! Jams can be made ...

Baked Falafel with Herbed Feta Dip This highlighted recipe is Baked Falafel with a herbed feta dip. Falafels are healthy and easy to make as they are made from chickpeas. Crazy how many things can be made out of chickpeas, right?!  The kids helped assemble all the ingredients required in ...

This highlighted recipe is edible cookie dough with chickpeas! Yes, chickpea cookie dough! This is an easy recipe with only a few ingredients needed. Chickpeas, sunflower or nut butter, agave nectar, vanilla extract, and chocolate chips are required. This is an excellent recipe as children tend to love edible cookie ...

This week, educator Nikki and intern Themis made vegetarian couscous with their students. Students helped cut the veggies and stir them together in the pot. They really enjoyed the dish. To make this easy recipe, first, cook the onion in olive oil and add veggie broth, then add carrots and ...

This week, Allergic to Salad educator Arlene and intern Siara made fresh fruit parfaits with their class. All you need to do is cut up your fruits, then layer the yogurt, granola and fruit. This is a great recipe to make using fresh fruits during all seasons of the year.  ...

Love fish but can't enjoy it due to a dietary restriction? Maybe just looking for a unique and tasty recipe to change things up in the kitchen? Give our ATS vegan crab cakes a try! This week, our instructor, Andrew, fulfilled some of their students' requests for fish with an ...

Hope you're all enjoying the heat! It's hot enough that strawberries you planted earlier this spring might be starting to pop out! The real harvest will take place a bit later in summer, but it's possible to find some fresh berries at your local farmer's market--and what better way to ...

This week, some of our kiddos got to practice making their own sushi! Sushi definitely takes time to master, but even a relatively sloppy sushi roll is an impressive sight. Sushi rice is, ideally, vinegared. Vinegar is mixed into the rice once it is cooked. Classically, sushi is prepared with ...

This week, our instructors made black bean burgers! You can choose to make these with crispy, crunchy kale chips, or use the recipe from last week (vegetable frites) for a lovely burger and fry pairing. This is a great option for a Meatless Monday, or to add a little vegetarian ...

Wishing everyone a happy May! Spring is well on its way, and hopefully we can expect the weather to continue warming, providing us with an increasing abundance of fresh veggies. This week, our instructors and kiddos made a healthier version of fries, experimenting with different kinds of vegetables. We also ...

This delicious and versatile Korean dish is an Allergic to Salad favorite. "Bibim", refers to the mixing of rice, while "bap", refers to rice. Suffice it to say, rice is the star of this tasty meal! It's topped with seasoned vegetables, kimchi, gochujang (chili pepper paste), and finished off with ...

As spring continues and the weather gets warmer, it's hard not to get excited about the new proliferation of seasonal veggies at your local grocery store or farmer's market. Zucchinis won't be in season until summer, so keep this recipe handy until June, when you're craving a refreshing alternative to ...

April Fools, everyone! These delicious brownies are sneaky delights you can trick your kiddos with. They're just as yummy as they would be without the addition of beans, but the beans add healthy fiber and a rich, fudgy texture. We hope you make them at home for some fools day ...

Hello Allergic to Salad family! This week we recreated jerk cooking, but made it meatless. Jerk style originates in Jamaica, and is defined by the usage of allspice and Scotch Bonnet chili peppers. Our recipe uses jalapeño peppers, as well as a delicate blend of spices, and is served alongside ...

Hello Allergic to Salad family! This week, our instructors cooked up chewy, tasty pita bread and crunchy falafel. Making falafel is surprisingly simple, and highly rewarding. In this recipe, both the flatbread and the falafel balls are prepared using a greased skillet! The falafel also spends some time in the ...

Hello Allergic to Salad family! This week, we brought aromatic curry to classrooms, using seasonal root vegetables and greens to create a tasty, crowd pleasing dish. You can opt to add noodles or a side of rice with this recipe--whatever you have on hand! Making curry might seem intimidating, as ...

Hello Allergic to Salad family! For the last stretch of winter, we've been helping our classes stay warm and cozy with big, hearty bowls of vegetable ramen. We hope you'll be able to recreate some delicious warming bowls of your own at home! This is a versatile recipe that welcomes ...

Hello Allergic to Salad family! This past Monday was Valentine's Day--hope you all got your fill of chocolate and hugs. Our instructors celebrated in class with some tasty baked goodies: red velvet whoopie pies! The secret ingredient in these tiny cakes isn't chocolate (that's no secret!) it's... beets! When kiddos ...

Hello Allergic to Salad family, and happy February! To start the month off, and in celebration of the Lunar New Year, instructors at Allergic to Salad cooked up some dumplings! As you can see from Andrew's photo above, dumplings can come in all shapes and sizes. Andrew allowed his students ...

In case you missed it, our Black Bean Brownie recipe was February's Recipe of the Month. It was also one of Week 21’s classroom recipes. We chose this recipe for February because at Allergic to Salad, we don’t believe certain foods are inherently good or bad. It is possible to ...

Falling during Black History Month, Week 20 featured recipes that have deep roots in the culinary traditions of people of color. It's great time of year to enjoy Vegetarian Gumbo, Brown Butter Cornbread and Southern Style Collard Greens, especially since winter greens are widely available. Grab them while they’re still ...

Week 19 fell during a festive time of year; Lunar New Year! In Chinese culture the celebration is marked with fireworks, dragon dances and special dishes, including dumplings. Our educator Erica shared with us how much she enjoyed teaching the Vegetable Dumplings recipe concurrent with the festivities: “It’s Chinese New ...

You’ve heard the saying “as American as apple pie,” but there’s more to American cuisine than just classic desserts. Chicken and dumplings is another American dish that is particularly popular in the American Midwest and South. Ingredients, dumpling shape, and cooking techniques vary by region but all recipes feature dough ...

While every dish that comes out the Allergic to Salad cookbooks has its enthusiasts, some of those recipes soar to celebrity status. Mac, Squash and Cheese is one of those superstars. As Allergic to Salad educator Anna put it, “Students loved the recipe and were very enthusiastic about making it ...

If you’re a fan of bold unapologetic flavors, Week 16’s recipes are meant for you. Packed with sweet, sour, and spicy tastes, Allergic to Salad’s General Tso's Tofu with Broccoli and Misir Wat are both recipes that are as fun to make as they are to eat. Our educator Kelly ...

“Yum was had by all!” - our favorite quote from Week 15’s array of recipe reports. From Sweet Potato Latkes with Applesauce, to Lemon Ricotta Bruschetta, to Spinach and Ricotta Gnudi, there was something for everyone this week! Though all of Week 15’s dishes had their fans, the indisputable star ...

We are excited to share that Week 14 featured another crowd-pleasing dish: Vegetarian Ramen. We received positive reports of students raving or going back for seconds at every site that shared feedback. At Flagstone, Allergic to Salad educator Kelly said, “Two of my picky eaters loved the dish.” At PS ...

Week 13 was a celebration of spices, beans and legumes! The recipes for the week, Smoky Sweet Potato and Black Bean Chili, and Hummus, featured black beans and chickpeas. We even had one classroom get creative accommodating an allergy by using cannellini beans for their hummus. Allergic to Salad educator ...

With Thanksgiving on the mind, Weeks 11 and 12 featured recipes starring ingredients indigenous to the Americas such as squash and cranberries. Both of our weekly recipes, Biscuits with Cranberry Sauce Jam and Three Sisters Arepas, share these native roots. At The Center School, Allergic to Salad educator McKenzie started ...

Does the cool weather have you craving something warm? Might we suggest a selection of cozy dishes prepared by our student chefs in Weeks 9 and 10: Baked Pumpkin Doughnut Holes, Carrot Soup with Croutons and baked See-Through Samosas. At Peck Slip, Allergic to Salad educator Sara found the Baked ...

Coinciding with the festivities of Halloween and Día de los Muertos (Day of the Dead), our Week 8 classes explored a variety of chocolate-based recipes including Hot Cocoa Pancakes, Mexican Hot Chocolate and Chocolate Mousse, as well as a vegan version of Marshmallow Fluff made with chickpea aquafaba and hearty ...

These past couple of weeks we've had some busy cooks in the classroom. Our culinary students have been honing new skills with recipes that included everything from working with sourdough starters to hand-making pasta and shucking corn. At P.S. 110Q, Allergic to Salad educator Kristen's class began with a discussion ...

During Week 5 classes, our young cooks took on carrot-forward ‘substantial salads’ (perfect for your hearty autumn menus) and sweet and savory breakfast classics like Mini Mushroom Crustless Quiches and Gooey Chewy Granola.  The biggest takeaway of the week? We had multiple mushroom skeptics turn into mushroom fans. Our educator ...

This month at Allergic to Salad we are all about hyper-local produce, especially apples ???. October falls in prime apple season here in New York, so the time is now if you're looking to get your hands on the juiciest and most flavorful apples of the year. Plus, not only ...

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 ...

It’s that time of year - our young cooks welcomed the first *official* week of fall with a warming risotto and fresh pepita pesto. Pepitas, or pumpkin seeds, are a nutrient-dense way to incorporate autumnal flavors into your cooking as we move from summer into the cooler seasons. The biggest ...

The first official day of fall is just around the corner and we all know what that means - class is back in session. We started our first week back with homemade butter, quick fruit jam and homemade crackers.  Butter is much more than just tasty. After beginning class with ...