Sample Menu
Week 1 Chili and Cornbread: As a class we will start by making a basic tomato sauce and add our mirepoix, beans, veggies, and beef. While we make the cornbread we will discuss types of sugars, and batter breads.
Week 2 Squash Crust Quiche: Students will shred spaghetti squash to form a crust and learn how to crack and whisk eggs. They will choose several herbs, veggies, and add bacon, sausage, or ham.
Week 3 Mac n Cheese: Students will sample cheeses and choose three for their béchamel sauce. Students will use 2/3 pasta and 1/3 chopped zucchini and cauliflower in our Mac n Cheese.
Week 4 Spaghetti: Students will use pizza sauce as our base and boost it with fresh tomatoes, herbs, veggies, Italian sausage, and ground beef. They will julienne layers of spinach and zucchini to add to the pasta create a delicious comfort food with a full serving of vegetables!
Week 5 Chicken Noodle Soup: They will learn and sample the difference between broth and stock. We will revisit mirepoix and discuss immune boosting herbs and spices. With 5 spring veggies, 7 herbs, and spices this soup is just what you’ll need to get ready for the rainy season!
Week 6 Enchiladas: Using spinach, black beans, and shredded chicken, students will roll their filling in whole grain tortillas and smother them in a home-made sauce and top with cheese.
Week 7 Rainbow Fried Rice: Students will get to practice their egg cracking skills, adding red peppers, carrots, peas, and red onion to brown rice. This comfort food has never looked so bright and beautiful!
Week 8 Pizza: Students will make and form pizza dough and cook a veggie loaded tomato sauce! They can top their pizza with up to 5 veggies, Italian sausage, and mozzarella.
Week 2 Squash Crust Quiche: Students will shred spaghetti squash to form a crust and learn how to crack and whisk eggs. They will choose several herbs, veggies, and add bacon, sausage, or ham.
Week 3 Mac n Cheese: Students will sample cheeses and choose three for their béchamel sauce. Students will use 2/3 pasta and 1/3 chopped zucchini and cauliflower in our Mac n Cheese.
Week 4 Spaghetti: Students will use pizza sauce as our base and boost it with fresh tomatoes, herbs, veggies, Italian sausage, and ground beef. They will julienne layers of spinach and zucchini to add to the pasta create a delicious comfort food with a full serving of vegetables!
Week 5 Chicken Noodle Soup: They will learn and sample the difference between broth and stock. We will revisit mirepoix and discuss immune boosting herbs and spices. With 5 spring veggies, 7 herbs, and spices this soup is just what you’ll need to get ready for the rainy season!
Week 6 Enchiladas: Using spinach, black beans, and shredded chicken, students will roll their filling in whole grain tortillas and smother them in a home-made sauce and top with cheese.
Week 7 Rainbow Fried Rice: Students will get to practice their egg cracking skills, adding red peppers, carrots, peas, and red onion to brown rice. This comfort food has never looked so bright and beautiful!
Week 8 Pizza: Students will make and form pizza dough and cook a veggie loaded tomato sauce! They can top their pizza with up to 5 veggies, Italian sausage, and mozzarella.