Culinary Camp at the Children's Museum - Week 2 Recipes

School is out and summer is here!! But that doesn't mean education stops there - July and August are long months full of opportunity to explore new things and learn new skills. At Growing Chefs! Culinary Camp we're excited offer an environment that nurtures kids inner foodies and helps them develop their cooking skills! Below you can find photos and recipes from our first week of camp! 

Day 1: 

Greek Yogurt Dip


  • 1
(8 ounce) container Greek yogurt, plain
  • 2 
teaspoons lemon juice
  • 1 
teaspoon honey
  • 1⁄2
 teaspoon vanilla extract


In a small bowl - combine yogurt, lemon juice, sugar (or honey), and vanilla.

Miso Honey Stir Fry Sauce


  • 1 clove of garlic, minced
  • 1 inch piece of ginger, finely chopped
  • 2 tbsp miso
  • 2 tbsp honey
  • 4 tbsp rice wine vinegar
  • 3 tbsp soy sauce
  • 1 tsp sriracha
  • 2 tbsp canola oil
  • ¼ cup chicken stock
  • ½ tsp cornstarch


Combine all ingredients together in a medium bowl. Stir fry vegetables, and when vegetables are

mostly cooked, add sauce and cook until reduced to desired thickness.

Phat Thai Stir Fry Sauce


  • 1 tbsp preserved radish
  • 1 tsp lemongrass
  • 5 tbsp tamarind water
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar
  • 1/2 tsp dried chiles
  • 3 tbsp olive oil
  • juice of 1 lime


Combine all ingredients together in a medium bowl. Stir fry vegetables, and when vegetables are

mostly cooked, add sauce and cook until reduced to desired thickness.

Day 2:

Blender Tomato Salsa

serves 4


  • 1 cup tomatoes, chopped or pureed
  • 1/4 cup bell pepper, chopped
  • 3 tablespoon onion, minced
  • 4 teaspoons fresh cilantro, chopped
  • 4 teaspoon fresh lime juice
  • 1 teaspoon garlic, minced
  • 1 teaspoon jalapeno , minced (more or less to taste)
  • 1 Pinch salt
  • 1 Pinch black pepper


Combine all ingredients in food processor, pulse until desired texture is reached. Adjust

seasoning if needed.


serves 4


  • 1 tablespoon coarsely chopped serrano or jalapeno peppers
  • 1 teaspoon grated garlic
  • 6 stalks coriander with stems and leaves
  • 1 ripe avocado
  • Salt to taste
  • 1 to 2 tablespoons lime juice (or to taste)


Grind peppers, garlic and coriander together in a mortar and pestle, adding a little lime juice if


Mash avocado to a rough paste. Add chili mixture and stir to combine. Season with salt and lime

juice to taste.


Chicken Tinga Tacos


  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 1/2 pounds trimmed, skinless, bone-in chicken thighs
  • Salt and freshly ground black pepper
  • 1 large onion, thinly sliced
  • 3 large garlic cloves, minced
  • One 28-ounce can diced tomatoes
  • 2 canned chipotles in adobo, coarsely chopped
  • 1 cup chicken broth


Heat 3 tablespoons of the olive oil in a large nonstick skillet. Season the chicken all over with salt

and pepper, add it to the skillet and cook over moderately high heat, turning once, until

browned, about 12 minutes. Remove chicken, and pour off extra grease.

Add the remaining 3 tablespoons of olive oil to the skillet along with the onion. Cook over

moderately high heat, stirring occasionally, until the onion is lightly browned and

softened, 5 minutes. Add the garlic and cook until fragrant, 2 minutes. Add the tomatoes

and their juices, the chipotles and the broth and bring to a boil. Simmer over moderate

heat, stirring occasionally, until thickened and slightly reduced, 20 minutes.

Transfer the sauce to a food processor and puree until smooth and season with salt and pepper.

Place the chicken back into a pot with a lid, and let simmer in the sauce until chicken is fall

off the bone tender, about 45 minutes.


Mix Vegetable Salad with Lime Dressing 


About 2 cups total any of the following...

  • Carrots, peeled and sliced diagonally 1/8 inch thick
  • Small boiling potatoes like the red-skinned ones, sliced 1/8 inch thick
  • Beets, peeled and sliced 1/8 inch thick
  • Green beans, ends snipped and cut in half
  • Peas, fresh or (defrosted) frozen
  • Radishes, stem-and root-ends removed, slices paper-thin
  • Cucumbers, peeled, seeded (if desired) and sliced 1/8 inch thick
  • Tomatoes, cored and sliced 1/8 inch thick


  • 3 tablespoons freshly squeezed lime juice
  • ½ cup vegetable oil, preferably part olive oil
  • ½ teaspoon salt
  • A generous 1/2 teaspoon freshly ground black pepper
  • 1 ½ tablespoons finely chopped fresh coriander (cilantro) or flat-leaf parsley



  • 6 leaves romaine or leaf lettuce
  • 1 thick slice of red onion, broken into rings
  • 2 tablespoonscrumbled Mexican queso fresco or other fresh cheese like feta or
  • farmer’s cheese (optional)


In a large saucepan, set up a vegetable steamer over an inch of water and set over medium-high

heat. When the water begins to boil, place the prepared carrots, potatoes and/or beets in

separate shallow piles on the steamer rack. (If using beets, keep them away from the others, or

you’ll have a lot red vegetables.) Steam, tightly covered, until the vegetables are tender but still

retain a little firmness, 8 to 12 minutes, depending on their cut and condition. If one vegetable is

done before the other, remove it with a large spoon or tongs. Cool the vegetables in separate

groupings on a large tray. Next, steam the green beans and/or fresh peas, tightly covered: 5 to 8

minutes for beans, anywhere from 4 to 20 minutes for the peas (depending on the size and

freshness). When the green vegetables are done, remove them and cool with the other

vegetables. Frozen peas need only be defrosted and set aside. In a large bowl, mix together the

radishes, cucumbers and/or tomatoes with the well-drained, cooked vegetables.

A few minutes before serving, measure the lime juice, oil, salt, pepper and optional fresh

coriander or parsley into a small bowl or a jar with tight-fitting lid; whisk or shake until

thoroughly blended. Pour onto the vegetables and mix well.

Line a large serving platter with lettuce leaves. Once again, toss the vegetable mixture with the

dressing, then scoop it onto the platter. Top with slices of red onion, and a sprinkling of the

optional fresh cheese.


Day 3:

Mango Lassi 

serves 4


  • 1 ¼ cups plain yogurt
  • ½ cup milk
  • ½ cup canned mango pulp or 7 ounces (200 grams) from 3 fresh mango, stoned and sliced
  • 4 teaspoons sugar, to taste, or feel free to try salt and cardamom seeds


Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses,

and serve. Feel free to try salt and cardamom seeds. The lassi can be kept refrigerated for up to

24 hours.

Dosa Batter 


  • 1 cup gram (chickpea) flour
  • 1 cup flour
  • ½ teaspoon bicarbonate of soda
  • 2½ teaspoons mustard seeds
  • olive oil


Add the flours to a bowl with the bicarb, mustard seeds and a good pinch of salt. Gradually whisk

in enough water, about 400ml, to make a loose batter. Add a splash of oil to a pan over a medium-

high heat and carefully wipe it around with kitchen paper. Add a spoonful of batter to the pan and

immediately twist so the batter coats the base and slips up the edges. As soon as the moisture on

top starts to cook away and there are lots of bubbles, add a few heaped teaspoons of potato filling

and gently spread across the dosa. Once the base is crispy, loosely roll up the dosa in the pan and

it's ready to go.


Coconut Chutney


  • ½ cup grated fresh or frozen coconut
  • ¼ cup roasted chana dal/bengal gram
  • ½ inch ginger, chopped
  • 1 green chili, chopped
  • 15-20 curry leaves
  • 2 tsp oil (sunflower or coconut oil)
  • salt as required


Wash and rinse the curry leaves. dry them on a kitchen towel.

Heat oil in a small pan. add the curry leaves and fry till they become crisp.

Let the curry leaves-oil mixture become warm.

Add the rest of the ingredients along with the curry leaves and oil in a chutney grinder or small


Add some water, about ½ to ¾ cup (depends on what consistency of chutney you want) and

blend to a smooth chutney.

Check the salt and add more if required.


Butter Chicken

Ingredients for the chicken:

  • ½ cup Greek yogurt
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. canola oil
  • 2 tsp. garam masala
  • 1 tsp. crushed red chile flakes
  • 4 cloves garlic, minced
  • 1 piece ginger, peeled and thinly sliced crosswise
  • Kosher salt, to taste
  • 1 3–4-lb. chicken, cut into 8 pieces, skin removed

For the Raita:

  • ½ English cucumber (about 6 oz.), seeded and grated
  • ½ medium tomato, seeded and finely chopped
  • 1½ tsp. kosher salt
  • 1 cup plain yogurt
  • 1½ tbsp. roughly chopped fresh mint leaves
  • 1 tsp. fresh lemon juice
  • ½ tsp. ground coriander
  • ¼ tsp. ground cumin
  • ½ medium carrot, finely grated

For the sauce:

  • 1 tsp. crushed red chile flakes
  • 4 cloves garlic, minced
  • 4 green cardamom pods, cracked
  • 3 whole cloves, crushed
  • 1 28-oz. can whole peeled tomatoes, undrained
  • 1 piece ginger, washed and grated (skin on)
  • 1 bay leaf
  • ⅓ cup heavy cream
  • 4 tbsp. unsalted butter, cut into ½" cubes
  • 1 tsp. garam masala
  • 4 fresh or frozen curry leaves 
  • Kosher salt and freshly ground black pepper, to taste


1. Marinate the chicken: Combine all marinade ingredients except for chicken in a food processor;

purée. Transfer marinade to a large bowl and add chicken, tossing to coat. Cover with plastic

wrap and refrigerate for at least 4 hours or overnight. 

2. Heat oven to 500°. Transfer chicken to an aluminum foil—lined baking sheet and spoon any

marinade from bowl over chicken. Bake chicken until light brown but not cooked through, about

20 minutes. Transfer to a rack; set aside. Meanwhile, make raita: Toss cucumbers, tomatoes, and

salt in a colander and let sit for 10 minutes. Press cucumbers and tomatoes to drain well and then

transfer to a medium bowl along with yogurt, mint, lemon juice, coriander, cumin, and carrots;

toss to combine. Cover with plastic wrap and let sit at room temperature for 1 hour. 

3. Make the sauce: In a 6-qt. pot over medium-high heat, combine chile flakes, garlic, cardamom,

cloves, tomatoes, ginger, bay leaf, and ⅔ cup water. Bring to a simmer, reduce heat to medium-

low, and cook, stirring often and crushing tomatoes with a spoon, for 25 minutes. Discard bay leaf

and transfer sauce to a food processor; purée. Return sauce to pot and continue cooking over

medium-low heat until thickened slightly, about 15 minutes. Add reserved chicken pieces and

any marinade from pan, along with ⅓ cup water. Cook, stirring occasionally, until sauce thickens

and chicken is cooked through, about 10 minutes. Stir in cream, butter, garam masala, and curry

leaves. Reduce heat to low and cook until flavors meld, about 5 minutes; season with salt and

pepper. Remove from heat and keep warm. 

4. To serve, transfer chicken and sauce to a serving platter and serve with the raita.



  • 2 cups durum wheat flour
  • 1 tbsp. kosher salt
  • 1 tbsp. clarified butter or canola oil, plus more for brushing


1. Stir together flour, salt, butter, and 1 cup water in a bowl until dough forms. Transfer to a work

surface and knead until smooth, about 4 minutes. Cover with plastic wrap and let sit for 1 hour.

2. Divide dough into 10 equal pieces and shape each piece into a ball. Using a rolling pin, roll each

ball into a 5″ round. Heat a 12″ cast-iron skillet over high heat. Add 1 dough round and cook,

turning once, until cooked through and charred in spots, about 2 minutes. Transfer to a plate and

brush on both sides with butter; repeat with remaining rounds. Serve hot.

Aloo Gobi


  • 1/4 cup Butter
  • 1 tablespoon whole cumin seeds
  • 2 onions, diced
  • 2 teaspoons ground cinnamon
  • 2 tablespoons curry powder
  • 2 large sweet potatoes, peeled and cut into 1-inch chunks
  • 1 head cauliflower, cut into florets
  • a sprinkle or two sea salt
  • 1/2 cup water
  • 1 cup frozen peas
  • 1 bunch cilantro, chopped


Melt the butter in a large skillet over medium heat. Add the cumin seeds and gently fry them for a

minute or two to heat them through, remove any shelf staleness and brighten their flavour.

Add the onions and sauté until they soften. Add the cinnamon and curry powder and stir well for

another minute or so. The direct heat of the sauté dramatically brightens the flavours of the


Add the sweet potato chunks and cauliflower florets and stir or toss well to coat them with the


Season with salt, add a splash or two of water, cover with a tight-fitting lid and lower the heat.

Continue cooking until the sweet potatoes are tender, another 20 minutes or so.

Just before serving, stir in the peas and cilantro, quickly heating them through.


Day 4:

Market Day - To Be Announced 


Day 5:

Pea and Scallion Soup

Serves 6


  • 1 tbsp olive oil
  • knob of butter
  • ½ bunch spring onion, sliced, plus a few extra to serve
  • 1 potato, cut into small dice
  • 1L hot vegetable stock
  • 900g frozen peas
  • ½ small bunch mint, leaves picked, plus a few extra to serve
  • 85g parmesan, very finely grated


Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and

potato. Gently fry without colouring for about 5 mins. Stir in the stock, bring to the boil

and simmer for 10 mins or until the potato is tender.

Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done.

Remove the pan from the heat, add the mint leaves and whizz in a blender or food

processor until smooth.

To make the Parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment

and divide the grated Parmesan into 6 long strips. Grill for 1 min or until the cheese has

melted and is lightly golden. While still warm and a bit flexible, release the biscuits from

the baking parchment with a palette or cutlery knife, then cool until firm.

To serve, heat the soup and divide between 6 bowls. Scatter with mint and sliced spring onions, if

you like, and serve with the Parmesan biscuits on the side.

Seven-Yolk Pasta Dough


  • 1 3/4 cups (8 ounces) all-purpose flour
  • 6 large egg yolks
  • 1 large egg
  • 1 ½ tsp olive oil
  • 1 tbsp milk


Mound flour on a board or other surface and create a well in the center, pushing the flour to all

sides to make a ring with sides about 1-inch wide. Make sure that the well is wide enough to hold

all the eggs without spilling.

Pour the egg yolks, egg, oil and milk into the well. Use your fingers to break the eggs up. Still

using your fingers, begin turning the eggs in a circular motion, keeping them within the well and

not allowing them to spill over the sides. This circular motion allows the eggs to gradually pull in

flour from the sides of the well; it is important that the flour not be incorporated too rapidly, or

dough will be lumpy. Keep moving the eggs while slowly incorporating the flour. Using a pastry

scraper, occasionally push the flour toward the eggs; the flour should be moved only enough to

maintain the gradual incorporation of the flour, and the eggs should continue to be contained

within the well. The mixture will thicken and eventually get too tight to keep turning with your


When the dough begins thickening and starts lifting itself from the board, begin incorporating the

remaining flour with the pastry scraper by lifting the flour up and over the dough that’s

beginning to form and cutting it into the dough. When the remaining flour from the sides of the

well has been cut into the dough, the dough will still look shaggy. Bring the dough together with

the palms of your hands and form it into a ball. It will look flaky but will hold together.

Knead the dough by pressing it, bit by bit, in a forward motion with the heels of your hands

rather than folding it over on itself as you would with a bread dough. Re-form the dough into a

ball and repeat the process several times. The dough should feel moist but not sticky. Let the

dough rest for a few minutes while you clean the work surface.

Dust the clean work surface with a little flour. Knead the dough by pushing against it in a forward

motion with the heels of your hands. Form the dough into a ball again and knead it again. Keep

kneading in this forward motion until the dough becomes silky smooth. The dough is ready when

you can pull your finger through it and the dough wants to snap back into place. The kneading

process can take from 10 to 15 minutes.

Even if you think you are finished kneading, knead it for an extra 10 minutes; you cannot

overknead this dough. It is important to work the dough long enough to pass the pull test;

otherwise, when it rests, it will collapse.

Double-wrap the dough in plastic wrap to ensure that it does not dry out. Let the dough rest for

at least 30 minutes and up to 1 hour before rolling it through a pasta machine. The dough can be

made a day ahead, wrapped and refrigerated; bring to room temperature before proceeding.


Pappardelle with Sausage, Summer Squash, and Cherry Tomatoes

serves 4


  • 8 oz pappardelle
  • 2 italian sausage
  • 1 zucchini or summer squash
  • 1 large handful cherry tomatoes, halved
  • splash of cream
  • ½ bunch tarragon, chopped
  • small handful basil, chopped
  • 1/4 cup parmesan cheese
  • salt and pepper to taste


1. Set a pot of water to boil.

2. Heat a nonstick skillet over medium high heat with a little bit of olive oil. Remove the sausage

from it’s casing and, breaking it up into chunks as you go, add it to the pan.  Use a wooden spoon

or spatula to break the sausage up as it cooks, creating crumbles.

3. Cut the zucchini or summer squash into dice, and half cherry tomatoes. When the sausage has

just gotten crispy, around the time when the water for the pasta is boiling, add the cherry

tomatoes, and cook until just starting to burst. Then add the zucchini to the sausage pan and add

the pasta to the boiling water. Cook the pasta to desired consistency. When it is done, strain, and

add to sausage pan. Saute for about 30 seconds, mixing and stirring frequently. Add salt and

pepper to taste, herbs, and a splash of cream.

4. Pour pasta mixture on a plate. Top with parmesan cheese.


Raspberry Fool

Serves 4


  • 2 cups raspberries
  • 1/2 cup sugar
  • 1 1/2 cups heavy cream


Place the raspberries in a medium bowl and slightly mash with the back of a large spoon. Add ¼

cup of the sugar and stir gently.

Whip the cream with the remaining sugar to stiff peaks. Gently fold in the raspberries, leaving

streaks throughout the cream.

Spoon the fool into individual dessert glasses or bowls.





 Urban Harvest Landscape