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Chopped Challenge! Bok Choy and Tofu with Soy Honey Glaze, Baby Spinach Salad with Lemon Dressing, Tamarind Fizzes, and Plum Mascarpone Galette

  If you haven’t seen the new Katie Couric documentary “Fed Up,” I strongly recommend seeing it with your kids. In addition to the usual talking heads, it features sympathetic kids struggling with food choices. It delivers a powerful message that excess sugar is about more than obesity (one can be thin and still suffer from […]

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Smoked Salmon Pasta, Lemon Butter Asparagus, and Nina’s Gluten-free Granola

When I run into my students outside of class, they’re always eager to suggest lessons. Steak and lobster may not be in the budget, but I knew the perfect recipe for teaching fresh pasta while stretching a pricey piece of fish and appealing to youthful palates (i.e., having junk-food’s trifecta of fat, salt, and umami, but with wholesome ingredients).

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Moroccan Chicken with Preserved Lemons and Green Olives, Mint Roasted Vegetables, and Couscous

Michael Pollan said about cooking: “To try your hand at doing something new is to find out a few new things about yourself, too.” In the kitchen, classroom, lab, or gym, as kids gain mastery, they gain self-regard. (And, as I tell my own children, they become so much more attractive as potential friends, roommates, and life partners!)

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Lemongrass Chicken and Bok Choy Stirfy, Spring Greens with Clementines and Candied Pecans, Cheesy Toasts, Rhubarb Apple Berry Cobbler

First, the great news: the class was renewed! We’ll be back in the kitchen next semester, with a change from Tuesdays to Wednesdays. Sadly, Mary won’t be joining us due to a schedule conflict. If you know of someone who enjoys kids and can commit to volunteering an hour or two each week, please let […]

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Gifts from the Kitchen: Rosemary Ginger Syrup, Peppermint Pretzel Sticks, and Pomegranate Chocolate Bark

For our last class before holiday break, I promised the kids we would make gifts. Choosing a recipe proved difficult, however. Cookies? Bread? Jam, jelly, pickles? Granola? One of my favorites, spicy herbed nuts? Kids being kids, nothing delights like candy, so when a poll of Facebook friends leaned toward peppermint bark — the best use […]

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Fresh Local Cider, Salmon, Slaw, and Ozettes

Last Tuesday was Terra Madre Day, the international celebration of local food. Wanting to showcase Pacific Northwest bounty, I asked my friend Larry Liang, who volunteers for the nonprofit City Fruit, if we could borrow their wooden cider press (I’d seen it in action at a recent fundraiser and knew the kids would love it). Being the awesome guy he is, Larry arranged for fellow volunteer Barbara Burrill to bring the press as well as local apples and expertise. What a treat.

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Gluten-free Granola Parfaits and Hearty Vegetable Chili

One of the unexpected benefits to teaching this class is learning more about local organizations doing good things for food education. Flagship Foundation Pure Food Kids Workshop is a stellar example. Having worked with Kurt Dammeier while building our neighborhood farmers market (his iconic mobile “pig” restaurant, Maximus/Minimus, was a regular feature, and Pasta & Co hosted […]

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White Bean Dip and Flourless Raspberry Chocolate Cakes

Sometimes things go wrong. As in frying my laptop keyboard with hot tea, or jinxing the copy machine ten minutes before class. As in promising our guest the ingredients for her raspberry chocolate cakes but leaving the raspberry part on my kitchen counter. As in buying the wrong kind of chocolate (semi instead of bittersweet) and mispronouncing her […]

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Bugs in a Boat and Pumpkin Spice Ice Cream

When Queen Anne neighbor Rob Gardiner offered to make ice cream with the class, I leapt at the chance. Years ago, Rob brought his swing dancing group to the farmers market I was directing, and I recall how charming it was, on a lovely day in May, to see people dancing on the sidewalk as […]

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Deviled Egg Salad

What a great beginning! The students arrived ready to listen and learn, and their first task was to put on a nametag and wash their hands. Phyllis had beautified the tables with red runners, and put out bowls of carrot and celery sticks for snacking, while I readied some hot chocolate on the stove (with […]

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