In early October and with the help of various members of the PA we held our 2nd annual Food Tasting with produce from the Learning Garden. Recipes were made with either fresh produce direct from the garden or from my freezer where I had built up a stash of peas and beans amongst other goodies! I had also made recipes with zucchini and potatoes from earlier in the summer and frozen those. Overall we had 15 recipes which all students across all grades sampled over the busy lunch period, as well as faculty and some parents!
Recipes from the Food Tasting
1) Garlic, chive & sour cream dip (italicized denotes fresh or frozen garden produce)
light sour cream
chives (fresh and dried )
onion (dried flakes)
garlic
salt, celery seed, pepper
2) Slow cooked beetroot and beef curry - "Chukundar Gosht" -- a particular and unexpected hit with many children and Mrs. Owens our science teacher was especially partial to this!
light sour cream
chives (fresh and dried )
onion (dried flakes)
garlic
salt, celery seed, pepper
2) Slow cooked beetroot and beef curry - "Chukundar Gosht" -- a particular and unexpected hit with many children and Mrs. Owens our science teacher was especially partial to this!
http://www.bbcgoodfood.com/recipes/2872688/beef-and-beetroot-curry
3) Gratin Dauphinoise -- with CDS potatoes
always a very popular cheesy, creamy, potato dish.
always a very popular cheesy, creamy, potato dish.
http://www.gordonramsayhome.com.au/library/gr-gratin-dauphinoise.pdf
4) Zucchini & ricotta lasagne
ingredients :3 onions, 2 cloves garlic , 1lb zucchin, olive oil, 2 400g tins chopped tomatoes, dried oregano,tomato puree, salt & pepper
1lb ricotta, 1 bunch scallions, 2 eggs, 600ml milk, 2oz butter, 2oz plain flour, oven ready lasagne sheets, parmesan
Method: make vegetable sauce simmering 2 of the onions (chopped) & garlic (chopped) over low heat, add tinned tomatoes, oregano, chopped zucchini. Cook for 15-20 minutes or until veggies are soft. As sauce is cooking, turn ricotta into large bowl, trim scallions and finely chop all the white part and some of the green stems. Add to the ricotta cheese and eggs with seasoning of salt and pepper. Set aside while making béchamel sauce,
Pour milk into a saucepan and add remaining onion peeled and cut in half. Bring to a simmer then draw off the heat and leave to infuse for 15 minutes. Remove onion, and add butter and flour - cook over medium heat whisking continuously until sauce is smooth and thickened.
lightly grease a large lasagne dish- evenly cover the base of the dish with half the vegetable ragout and cover with layer of lasagne sheets, spoon over ricotta mixture and spread evenly. Top with another layer of lasagne and remaining vegetable sauce. Cover with final layer of lasagne and top with the béchamel sauce, making sure the pasta is completely covered. Can be refrigerated at this point for 12 hours.
Preheat oven to 375F and sprinkle with parmesan. Cook for 45 minutes or until top is golden brown and lasagne is cooked through.
ingredients :3 onions, 2 cloves garlic , 1lb zucchin, olive oil, 2 400g tins chopped tomatoes, dried oregano,tomato puree, salt & pepper
1lb ricotta, 1 bunch scallions, 2 eggs, 600ml milk, 2oz butter, 2oz plain flour, oven ready lasagne sheets, parmesan
Method: make vegetable sauce simmering 2 of the onions (chopped) & garlic (chopped) over low heat, add tinned tomatoes, oregano, chopped zucchini. Cook for 15-20 minutes or until veggies are soft. As sauce is cooking, turn ricotta into large bowl, trim scallions and finely chop all the white part and some of the green stems. Add to the ricotta cheese and eggs with seasoning of salt and pepper. Set aside while making béchamel sauce,
Pour milk into a saucepan and add remaining onion peeled and cut in half. Bring to a simmer then draw off the heat and leave to infuse for 15 minutes. Remove onion, and add butter and flour - cook over medium heat whisking continuously until sauce is smooth and thickened.
lightly grease a large lasagne dish- evenly cover the base of the dish with half the vegetable ragout and cover with layer of lasagne sheets, spoon over ricotta mixture and spread evenly. Top with another layer of lasagne and remaining vegetable sauce. Cover with final layer of lasagne and top with the béchamel sauce, making sure the pasta is completely covered. Can be refrigerated at this point for 12 hours.
Preheat oven to 375F and sprinkle with parmesan. Cook for 45 minutes or until top is golden brown and lasagne is cooked through.
5) Spaghetti squash and fresh garden tomato sauce
Spaghetti squash cut in half and liberally sprinkled in garlic salt and olive oil, Then cooked in the oven at 400F for 45 mins before being scraped into natural spaghetti style noodles with a fork. Very popular with our gluten free children! To accompany this, we served Mrs. Carr's delicious homemade Tomato sauce
ingredients : tomatoes from garden and farmers market, fresh basil,, garlic, olive oil, oregano, salt and pepper
simmered together.
6) Basil and Spinach pesto from Mrs. Odendahl was a huge hit with our nut free childen.
Spaghetti squash cut in half and liberally sprinkled in garlic salt and olive oil, Then cooked in the oven at 400F for 45 mins before being scraped into natural spaghetti style noodles with a fork. Very popular with our gluten free children! To accompany this, we served Mrs. Carr's delicious homemade Tomato sauce
ingredients : tomatoes from garden and farmers market, fresh basil,, garlic, olive oil, oregano, salt and pepper
simmered together.
6) Basil and Spinach pesto from Mrs. Odendahl was a huge hit with our nut free childen.
http://www.twopeasandtheirpod.com/spinach-basil-pesto/
7) Pea Pilau from Mrs. Gopalji
ingredients : olive oil, cumin, bay leaf, clove, cinnamon, cardamom, turmeric, onions, garlic, rice, peas, carrots, beans - this traditional indian dish was especially good accompanied with the beetroot curry
8) Vegetable Pizza Frittata from. Mrs. Kelson
ingredients - oregano, basil, eggs, tomatoes, onion, galic, beans, water, salt & pepper, parmesan and mozzarella. The kids loved this as it looked and smelled just like a pizza!
ingredients : olive oil, cumin, bay leaf, clove, cinnamon, cardamom, turmeric, onions, garlic, rice, peas, carrots, beans - this traditional indian dish was especially good accompanied with the beetroot curry
8) Vegetable Pizza Frittata from. Mrs. Kelson
ingredients - oregano, basil, eggs, tomatoes, onion, galic, beans, water, salt & pepper, parmesan and mozzarella. The kids loved this as it looked and smelled just like a pizza!
9) Stir Fried Beans
Mrs Oh tossed fresh garden beans in vegetable oil, garden garlic and oyster sauce for an eastern twist
10) Baked Parmean green bean fries
Mrs. Parker baked fresh garden beans for an appealing alternative to entice kids to eat their greens
Mrs Oh tossed fresh garden beans in vegetable oil, garden garlic and oyster sauce for an eastern twist
10) Baked Parmean green bean fries
Mrs. Parker baked fresh garden beans for an appealing alternative to entice kids to eat their greens
https://dashingdish.com/recipe/crispy-baked-parmesan-green-bean-fries/
11) Pumpkin soup
Mrs O'Brien made a delicious soup in her crock pot which she encouraged all grades to tuck in to - they loved it!
ingredients : chicken stock, fresh pumpkin, onion, garlic, maple syrup, heavy cream, salt and pepper, cumin,, thyme, cinnamon
Mrs O'Brien made a delicious soup in her crock pot which she encouraged all grades to tuck in to - they loved it!
ingredients : chicken stock, fresh pumpkin, onion, garlic, maple syrup, heavy cream, salt and pepper, cumin,, thyme, cinnamon
12) Pumpkin and ginger tea bread from our resident baking whizz Mrs. Duff
butter, honey, eggs, pumpkin, muscavado sugar, self raising flour, ginger
13) Zucchini and bacon salad
delicious fresh salad from Mrs. Hepplewhite with garden zucchini, butter, lemon juice & bacon lardons
14) Baked Acorn Squash with bacon and cherries from Mr. Schwerdt.
acorn squash, bacon, dried cherries, vinegar, mustard, salt and pepper
The entire tasting was a huge success. Like last year we had a large display up in the multipurpose room with pictures of the year in the garden from seedling stage right through to harvest time. Celebrating the success of the garden by this bountiful food tasting really enables the students to see the joy and pleasure growing your own vegetables can bring - literally from seed to table. It really did feel like a high culmination of everyone's efforts throughout the year and is a wonderful way of bringing the CDS community together.
butter, honey, eggs, pumpkin, muscavado sugar, self raising flour, ginger
13) Zucchini and bacon salad
delicious fresh salad from Mrs. Hepplewhite with garden zucchini, butter, lemon juice & bacon lardons
14) Baked Acorn Squash with bacon and cherries from Mr. Schwerdt.
acorn squash, bacon, dried cherries, vinegar, mustard, salt and pepper
The entire tasting was a huge success. Like last year we had a large display up in the multipurpose room with pictures of the year in the garden from seedling stage right through to harvest time. Celebrating the success of the garden by this bountiful food tasting really enables the students to see the joy and pleasure growing your own vegetables can bring - literally from seed to table. It really did feel like a high culmination of everyone's efforts throughout the year and is a wonderful way of bringing the CDS community together.