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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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Kale Potato Frittata and Dutch Baby with Strawberry Rhubarb Sauce

Perhaps the most useful cooking lesson I can teach kids is eggs: how to buy ’em, fry ’em, and transform ’em — into breakfast, main dish, or dessert. In our farmbox from Jubilee Biodynamic Farm, which arrives a few hours before class, I found a dozen farm-fresh eggs, curly kale, broccolini, potatoes, onions, and rhubarb. Perfect.

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Vegetarian Potstickers and Burdock Root Syrup

When asked if my students would make appetizers to serve at the school auction, I gave an enthusiastic yes. I knew they would be eager to contribute, because they’ve taught me what research confirms, that teens are capable of more than we think, and thrive on a sense of purpose. But which appetizer? We would need a “make ahead” recipe, ruling out most canapés. Vegetarian would be inclusive, vegan even more so, and potstickers (who doesn’t love fried dough?) seemed like a good bet.

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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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Sweet Potato Hummus and Delicata Boats with Red Rice Stuffing

It jolted me to hear students say they had never tasted a sweet potato. One had never eaten squash. But it should not surprise me, especially coming from children. At TedxRainier last week, I learned from Valerie Seagrest of the Muckleshoot Food Sovereignty Project that the first peoples of our region had over 400 food items in […]

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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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Avgolemono, Cucumber Mint Salad, and Baked Apples

The weather in Seattle this week has been beautiful if a little spooky. A long-lasting temperature inversion has trapped us in layers of cotton wool that scatters the sunlight, making maple trees look as if they’re lit from within. In other words, great soup weather. For this week’s lesson, I wanted to practice timing recipes […]

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Veggie Quesadillas, Warm Berry Sauce with Yogurt and Almonds

One of the delights of learning to cook is discovering that when things go wrong, it’s usually not that big of a deal. Our second week got off to a bumpy start, with one volunteer out sick and another running late, plus a kitchen that seemed to be fighting us at times. The first lesson […]

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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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