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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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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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Spinach-Ricotta Stuffed Pasta with Quick Tomato Sauce, Butter Lettuce with Blood Oranges and Avocado

With only one week left, the kids have hit their stride and are eager to tackle the tough stuff. Lucky for them, Kim Maynard, the dainty but doughty house chef at The Pantry at Delancey, offered to teach pasta. A former Assistant Attorney General (gotta love that career switch!), she arrived with a flowered apron, pasta machines, […]

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Doctored Pasta, Garlicky Broccoli and Mary’s Apple Pie

In previous classes we’ve baked apples, made applesauce parfaits, and pressed cider, but when our own Mary Chapman (who comes straight from her job in finance each week to volunteer in the class), offered to bake apple pie with the class, I jumped at the chance. Mary has lived in France and Italy, knows her […]

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Tomato-Basil Bisque with Croutons, and Greens with Mustard Vinaigrette

Our guest expert this week was my friend Lesa Sullivan-Abajian, private chef, cooking instructor, and a frequent volunteer (beloved by Seattle nonprofits and farmers markets). Lesa has a heart of solid gold, or perhaps the culinary equivalent, Plugra. As engaging as she is knowledgeable, she navigated our often-chaotic classroom with grace, spicing the lesson with amusing metaphors […]

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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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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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