Tag Archives: recipe

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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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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Lentil Soup with Sausage, Greens and Garlic

Is it okay to sub green lentils for brown? Leeks for onions? Collards for kale? Hot sausage for sweet? Parmesan for pecorino? Those were the easy questions. What is biodynamic? Where is the recycling? Can you unknot this apron string? Those were a bit more challenging. Nonetheless, our first class of spring semester got off […]

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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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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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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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