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Recipes

1st Grade Salsa

1 cup Tomatoes

¼ cup Onion

¼ cup Bell Peppers
1 T Jalapeno peppers (no seeds) (optional)
1 T pressed garlic
1 Tbsp lime juice
½ cup fresh cilantro
½ tsp salt

Place all ingredients in a food processor and process to desired consistency, or chop tomatoes and bell peppers, mince onion and jalapeno pepper, add remaining ingredients and stir.

3rd Grade Green Salad

The third grade salad is made of a variety of greens (Asian greens, mustard greens, kale, arugula, and lettuce) with strawberries and radishes. All grown in early spring in the garden.

½ tsp salt

1/8 tsp pepper
1 clove pressed garlic
¼ tsp Dijon mustard
1 Tbsp honey
1/3 cup vinegar (red wine vinegar, white wine vinegar, balsamic vinegar, cider vinegar or combination of your choice)
½ cup olive oil and/or canola oil

 Add salt and pepper to pressed garlic and mix to a paste.  Add mustard and honey to combine.  Add vinegar to combine and whisk in oil. 

Optional ingredients include honey, herbs, Dijon mustard, garlic, shallots. Substitute lemon or lime juice for the vinegar. 

5th Grade Roasted Potatoes

The third grade salad is made of a variety of greens (Asian greens, mustard greens, kale, arugula, and lettuce) with strawberries and radishes. All grown in early spring in the garden.

8 potatoes           
½ cup of canola oil or other vegetable oil
2 tsp garlic powder and/or herbs
½ tsp pepper
2 Tbsp grated parmesan
½ tsp paprika
Salt sprinkled

Cut potatoes into fairly thin pieces, place in bowl with oil and spices/herbs mix and stir to cover the potatoes, place them on a baking sheet and bake at 425 degrees for 30 – 40 min. try other spices like curry powder!

Asian Chicken Rice Bowl

As made at Prospect Point Elementary.

Chicken on the bone, 2-3 lbs
Rice, 3 cups


Carrots, julienne, 3 cups
Napa Cabbage, 1 head
Mandarin Oranges, 6-8
Onions, 1 large
Celery, 5 stalks
Cashews, 1 ½ cup

Sauce:
Ginger, 1 Tbsp minced
Garlic, 3 cloves pressed
Soy Sauce, 1/3 cup
Lime Juice, 1 lime
Orange juice, 1 orange
Rice Wine Vinegar, 3 Tbsp
Canola oil, ¼ cup
Sesame oil, 2 Tbsp
Honey, 1 tsp. or to taste
Pepper corns, fresh ground to taste

  • Boil chicken and vegetable trimmings (carrots, celery, onion) for one hour.  Remove chicken from the pot and allow it to cool. Remove the meat from the bone, chop to bite size pieces and store for later.  Strain broth and save for a soup or use it to cook the rice.
  • Meanwhile, cut the vegetables:  julienned carrots, chopped celery and onion, ribbon cut cabbage, mince garlic and ginger,
  • Toss and chill cabbage and carrots together for topping
  • Peel and segment mandarins
  • Cook Rice in reserved chicken stock (if desired) or in water,
  • Sautee Onion, celery and cashews in peanut oil or vegetable oil.
  • Mix all sauce ingredients together.  Pour half of the sauce over the reserved chicken.  The remainder can be added to each dish

To assemble...

  • Dish rice into a bowl.  Top with sautéed onion, celery and cashew, chicken, cabbage and carrots and mandarin slices
  • Top with extra sauce and enjoy

Chickpea Soup with Spinach, Tomatoes, and Basil

1 cup of dried chickpeas (garbanzo beans) soaked over night
5 cups of vegetable or chicken broth
1 onion diced
4 cloves garlic
¼ cup olive oil
1 15 oz can of diced tomato
1 lb chopped baby spinach
¼ cup packed fresh basil chopped
Salt and black pepper to taste

Soak beans overnight to reduce cooking time, then drain.  If you don’t soak the beans, just boil them longer until tender. 

Put chickpeas in a heavy soup pot with chicken stock and bring to a boil.  Reduce heat and simmer until chickpeas are tender.  The time needed will depend on how fresh the beans are and whether they were soaked prior.  With soaking overnight, they will cook for 1-1.5 hours; without soaking, cook for 2-2.5 hours.

In a separate pan, heat olive oil and sauté onions until soft.  Add garlic and cook 2-3 minutes more.  Add onions and garlic to the chickpeas, once chickpeas are finished cooking.  Add diced tomatoes and let soup simmer on low heat for 30 minutes.

Add chopped spinach and simmer for 15 minutes more.   Use an immersion blender if you like to thicken the soup if desired (optional).  

Stir in the chopped fresh basil and cook 5 minutes.  Season with salt and pepper

Top with Parmesan cheese.  

Garbanzo Bean Soup with Chicken and Vegetables

For 10 servings
3 cups of cooked or 1 pound of dried garbanzo beans
7 ½ cups Chicken broth
1 28 oz can of diced tomato
1 cup of diced celery
1 onion diced
1 -10oz bag of frozen veggies
2 lbs. of cooked diced chicken
1 Tbsp. dried parsley
1 tsp. garlic powder
Salt and Pepper to taste

Dried garbanzo beans can be soaked overnight to reduce cooking time.  If soaked cook in lots of water for 1-1.5 hours if not soaked cook for 2-2.5 hours.

After beans are cooked, add all ingredients and cook until vegetables are tender.  

Minestrone

For 10 servings

Makes 8 servings.

2 lbs. chicken on the bone
8 carrots
8 stalks of celery
2 yellow onions
2 stems and leaves of fresh Thyme
10 stems Italian parsley
1 bay leaf
5 black peppercorns, whole

2 Tbs. Olive Oil
4 cloves garlic
28 oz. can of diced tomatoes
2 Tbs. fresh chopped oregano or1 tsp dried
2 – 14 oz cans of beans (kidney, white or garbanzo)
½ butternut squash cubed (optional)
½ lbs pasta shells
¼ cup olive oil
2-3 cups of fresh spinach (optional)
Chopped fresh basil or 1 tsp dried
salt and pepper to taste
parmesan cheese to taste (optional)

Stock

  • Add chicken and half the total carrots, celery and onion (roughly chopped) to a stock pot, cover with cold water. Add thyme, parsley stems, bay leaves, peppercorns to the pot. Bring to a simmer and cook for about an hour.
  • Remove the chicken and let it cool to the touch. Pick all of the meat off of the bones, chop and save for later. Add the bones back to the stock pot and continue cooking for another 2 hours.
  • When done cooking, strain the stock through a fine colander reserving all the liquid or stock and discarding all of the other ingredients.

Soup

  • Heat 2 Tbsp olive oil, and then add garlic and remaining diced onions, carrot and celery. Sweat on medium heat for 10 minutes.
  • Add tomatoes, stock, and oregano to pot. Cook for 45 minutes.
  • Add drained beans, squash and pasta. Cook another 20 minutes.
  • Season to taste with salt and pepper.
  • Just before serving add olive oil, spinach, chicken, bacon and chopped basil, parsley and oregano leaves.
  • After serving, top with a little parmesan cheese 

 

Pasta Bean Salad with Basil Dressing

As served at Berney Elementary. This is such a flexible recipe that allows you to use what you have on hand.  It is also very inexpensive, easy to make, healthy and delicious. 

1.5 lbs pasta of your choice
3 cups of cooked beans of your choice
3 cups of chopped greens of your choice (Romaine, spinach, kale, salad greens)

Optional toppings


4-5 chopped and roasted carrots
Thinly sliced apple
Radish
Bell Pepper
Celery
Cucumber

Creamy Basil Dressing – 4-6 servings

2 tsp. dried basil or 2 Tbs. fresh minced basil
1 Tbsp. minced shallot
3 Tbsp. white balsamic vinegar
½ tsp salt
Pepper to taste – ¼ tsp
1 Tbsp. Mayonnaise
1/3 cup olive oil

Mince Shallot and mix in bowl with basil, salt and pepper.  Add vinegar and mayonnaise and mix.  Whisk while you slowly add olive oil. 

Toss dressing with a salad of choice.  The salad served at Berney on February 28th, 2013 was a mix of Romaine lettuce, whole wheat pasta, beans and optional toppings including roasted carrots, fresh cucumbers, radish, apples and celery.