School Project Recipes (Grade 1-8) Fall Visit

Grade 1/2 Lesson

Sugar and Spice Roasted Pumpkin Seeds

  • 2 cups of pumkin seeds
  • 2 tablespoons of vegetable oil
  • 2 tablespoons of maple syrup
  • 2 teaspoons of cinnamon
  • 1/2 teaspoon nutmeg 
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt  

Add all ingredients to pan and begin heating on medium-low temp. Mix well to combine. Serve and enjoy!

"Cheesy" Popcorn

  • 1 teaspoon vegetable oil (for popping corn)
  • 3/4 cup popcorn kernals
  • 2 tablesppons butter flavoured olive oil
  • 1/4 cup nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt

Prepare popcorn in an air-popper or popcorn making machine. While popcorn is popping, add the remaining ingredients together and stir to combine. Sprinkle popcorn with this tasty, "cheesy" mix! 

 

Grade 3/4 Lesson

Delicous Math: Making Salad Dressing

We use The Prisinte Olive's high quality, flavourful oils and vinegars that have been generously donated to us! You can combine flavours like chocolate and orange, Madagascar vanillar and cinnamon pear, and many more! The Pristine Olive is located at 884 Adelaide St. N, London.

Grade 5/6 Lesson

Amuse Bouche: Brie, Red Pepper Jelly and Pickled Red Crape Crostini

Crostini

  • Thinly slice a baguette and toss with olive oil and salt. Bake at 350*F until golden brown and crispy.

Red Pepper Jelly

  • 1.5 lb red bell peppers (about 3), small diced
  • 1/2 tsp dried hot red pepper flakes
  • 3 cups sugar
  • 1 cup white vinegar
  • 1 tbsp unsalted butter
  • 3/4 teaspoon salt

Stir together ingredients in a 5-6 quart heavy pot. Bring to a vigorous boil over high heat. Continue to boil, stirring frequently, until te mixture thickens, about 20 minutes. Pour into container and store in refrigerator. 

Pickled Red Grapes

  • 1 pound red grapes, halved
  • 1 cup white vinegar
  • 1 cup granulated sugar
  • 1.5 tsps mustard seeds
  • 1 tsp whole black peppercorns
  • 1 cinnamon stick
  • 1/4 tsp salt

Bring vinegar to a boil with sugar, mustard seeds, peppercorns, cinnamon, and salt. Let mixture cool to room temp, pour over grapes in a one litre mason jar. Store in refrigerator. 

 

Grade 7/8 Lesson

Orange Ginger Stir Fry Sauce

  • 2 tablespoons minced ginger
  • 1 tablespoon minced garlic
  • 1/2 cup fresh squeezed orange juice
  • 1/2 cup vegetable stock
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1-2 tbsps honey
  • splash cider vinegar
  • splash sherry
  • 1/2 teaspoon orange zest
  • salt and pepper to taste
  • corn starch to thicken (optional)

Yakisoba Japanese Stir Fry

  • 6 tbsps soy sauce
  • 6 tbsps yakisoba sauce
  • 6 tbsps mirin
  • 4 cloves minced garlic
  • 1.5 tsps minced ginger

Yakisoba Sauce

  • 1/2 cup water
  • 3 tbsps worcestershire sauce
  • 3 tsps hoisin sauce
  • 3 tsps ketchup
  • 1.5 tsps soy sauce
  • 1.5 tsps sugar

Thai Green Curry

  • 2 cups coconut milk
  • 2 tbsps green (or red) curry paste
  • 2 tbsps brown sugar or palm sugar
  • 2 tbsps fish sauce
  • 7 leaves kaffir lime
  • 1/2 cup sweet thai basil
  • 2 tbsps ginger, chopped
  • 2 limes, juiced
  • salt and pepper to taste  

Combine all ingredients together and mix well to combine. Prepare 5 cups of seasonal vegetables of your choice (we like to use peppers, cabbage, beans, carrots, etc.). Stir fry your vegetables in order based on density - highest to lowest. Once vegetables have begun to soften, add your sauce of choice and continue frying until warmed through. 

 

 

 
 
    
     
      
   
  
 Urban Harvest Landscape