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Here in our Garden you can check out pictures, art and journals from our classroom projects, recipes from our cooking sessions and stories & testimonials from our guest chefs, volunteers and from you!

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Kid's Monthly Cooking Class Recipes ~ Peaches

Menu: Peach Iced Tea Peach Bruschetta with Goats Cheese  Ham and Cheese Panini with Peach Relish Peach and Rhubarb Cobbler Baked Cinnamon Peaches Peach Iced Tea Ingredients: 3 peaches, diced 5 cups water ½...

Classic Italian Cooking Class Recipes

Menu: Pappardelle Potato Gnocchi Garlic cream sauce with pancetta and peas Tomato sauce with zucchini and chilies  Zabaglione with fresh berries   Pappardelle Ingredients: 6 large eggs  600 grams 00 flour 3...

Know Your Roots Camp (July 23-27) Recipes

Monday Recipes: Monday Morning Snack: Sunshine Greek Yogurt Vegetable Dip Ingredients: 1 cup greek yogurt ½ teaspoon curry powder ½ teaspoon cinnamon ½ teaspoon onion powder ½ teaspoon garlic powder 1 teaspoon honey ¼...

Know Your Roots Camp (July 16-20 + July 30-Aug 3 + Aug 13-17) Recipes

Monday Recipes: Monday Morning Snack: Sunshine Greek Yogurt Vegetable Dip Ingredients:  1 cup greek yogurt ½ teaspoon curry powder ½ teaspoon cinnamon ½ teaspoon onion powder ½ teaspoon garlic powder 1 teaspoon honey ¼...

Indian Cooking Class Recipes

Marsala Chai Ingredients: 8 cloves 4 cardamom pods 3 cinnamon sticks 2 inch piece of fresh ginger 6 peppercorns 1 cup 35% cream 3 cups milk 5 black tea bags 8 cups water cup sugar Directions: In a mortar, crush the...

Children's Museum Culinary Camp Recipes

Day 1 Recipes: Snack Fruit Salad with Creamy Yogurt Honey Dressing serves 6 Ingredients 6 ounces plain or vanilla yogurt 3 tablespoons honey 1 teaspoon poppy seeds 1 apple chopped 1 banana sliced 1/2 cup grapes, halved...

Mexican Cooking Class Recipes

Menu Jicama Salad Mole Chicken/ Sweet Potato Tamales  Refried Bean Tacos with Assorted Garnish Pezole (Hominy) Soup   Jicama Salad Ingredients: 2 large jicama heads, washed and scrubbed well Juice of a good...

Invasive Species Workshop Recipes

Menu  Garlic Mustard Kimchi Garlic Mustard and Herb Tea Garlic Mustard Pesto   Garlic Mustard Kimchi (20x recipe) Ingredients: 1/2 pound Garlic Mustard, cut into 1–inch pieces (only use tender stems and leaves) 1/2 cup...

French Cooking Class Recipes

Menu Spring Asparagus Salad Chicken Supreme, Mustard Cream/ Herb Crusted Baked Tomato/ Duchess Potato Crepe Suzette    Asparagus Salad (per person): Ingredients 3 stalks asparagus 1 hard boiled egg 1 tablespoon capers...

Cooking Class at CCH

Menu Cheesy Popcorn Sunbutter Apple Sandwiches Cheddar Cheese Puffs Tuna Salad Toasts  Cheesy Popcorn Ingredients: 1 teaspoon vegetable oil (for popping corn) ¾ cup popcorn kernals 2 tablespoons butter...

 
 
    
     
      
   
  
 Urban Harvest Landscape