Fresh Food Frenzy, Nov. 5th

Thank you to all the students who came out this Thursday to our Fresh Food Frenzy! We hope you had a fantastic time, because we know we sure did. If you would like to see the photos of us cooking up a storm, you can find them on our Facebook page here.

If you would like more great recipes for kids in the kitchen, peruse our Fresh Food Frenzy recipe book, found here

If you have any questions, or would like to share your own recipe or photo of a meal you've cooked, we'd love to see it! Email us at

Come join us in the kitchen!



Snack: Apples and pears with cinnamon honey yogurt dip

Curried coconut carrot soup

Butternut squash risotto with crispy pancetta and sage

Apple Crisp


Turkey Vegetable Noodle Soup


1 lb cooked turkey breast, shredded            

1 large sweet potato, peeled and cubed

            1-1/2 cups fresh baby carrots, halved

            1-1/2 cups frozen cut green beans

            1-1/2 cups frozen corn

            3 celery ribs, thinly sliced

            1 small onion, chopped

            1/2 cup chopped green pepper

            2 garlic cloves, minced

            6 cups water

            2 cans (14-1/2 ounces each) vegetable broth

            1 cup cooked pasta noodles (we like fun shaped pasta like alphabet noodles)

            1 bay leaf

            1-3/4 teaspoons salt

            1/2 teaspoon fennel seed, crushed

            1/4 teaspoon pepper

            1 can (14-1/2 ounces) Italian diced tomatoes, undrained


In a large pot, combine the first nine ingredients. Stir in the water, broth, bay leaf and seasonings. Cover and cook on medium heat until vegetables are tender.

Stir in tomatoes and turkey; cover and cook on high for 10-20 minutes or until heated through. Add noodles. Discard bay leaf. Yield: 12 servings (about 3-1/2 quarts).


Apple Crisp


  • 5 each apple
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon

For topping

  • 1/2 cup all-purpose flour
  • 1/2 cup oats
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter


Mix apples with sugar, cinnamon and a touch of salt.

Place sliced apples in 8 inch square greased baking pan.

For the topping, in a medium bowl, mix together flour, sugar, cinnamon & oats.

Mix in butter until you have coarse crumbs. Sprinkle the topping over the apples.

Preheat oven to 375°F.

Bake for 35 to 45 minutes, or until apples are tender and crumbs are golden.


Butternut squash risotto with crispy pancetta and sage


  • 1/4 pound thinly sliced pancetta, cut into 1/4-inch strips
  • 3 tablespoons extra-virgin olive oil
  • 1 small butternut squash, halved, seeded and cut into 1 cm cubes
  • 8 sage leaves, sliced thinly
  • Kosher salt and freshly ground pepper to taste
  • About 5 1/2 cups chicken stock or water
  • 1/4 cup unsalted butter
  • 1 medium onion, finely diced
  • 1 1/2 cups arborio rice
  • 1/2 cup freshly grated Parmesan cheese -- plus more for serving



In a large skillet, cook the pancetta over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the pancetta to a medium bowl.

Add 1 tablespoon of the olive oil, Add the squash and cook over moderately high heat, stirring occasionally, until tender. Add the sage, season with salt and pepper and cook until aromatic, about 1 minute longer. Transfer the squash to the bowl with the pancetta.

In a medium saucepan, bring the stock to a simmer over moderately high heat.

In a large saucepan, melt 3 tablespoons of the butter in the remaining 2

tablespoons of oil. Add the onion and cook over moderate heat, stirring occasionally, until softened. Add the rice and cook, stirring, for 2 minutes. Add 1/2 cup of the hot stock and cook, stirring, until absorbed.

Continue adding the stock, about 1/2 cup at a time, and stirring constantly until it is nearly absorbed before adding more. The risotto is done when the rice is just tender and the liquid is creamy, about 20 minutes.

Stir the remaining 1 tablespoon of butter and the 1/2 cup of Parmesan into the risotto. Gently fold in the squash and pancetta. Spoon the risotto into bowls, sprinkle with Parmesan and serve.


Greek yogurt fruit dip with honey and cinnamon


  • 1 cup greek yogurt
  • 1-2 tablespoons honey
  • ½ teaspoon cinnamon


Combine ingredients in a medium bowl, and serve with sliced fruit.



  The Clark Family Foundation
 Urban Harvest Landscape
zdybThe Wilson Family FoundationThe Joanne and Tom Cowan Fund
The William and Katharine Kostuk Family FundLove Alchemy Cornerstone
TillsonburgLFHSGoodlife Fitness