Sep. 25th & Oct. 3rd, Fresh Food Frenzy

So delicious!

Thank you to all the students, teachers and parent volunteers who came to this fall's first Fresh Food Frenzy session! We hope you had a fantastic time, because we know we sure did. What was the best thing you tasted? (I was pretty darn crazy about that risotto!)

Come join us in the kitchen!




Greek yougurt dip with honey & cinnamon, and fresh fruit. We used pear and apples!

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

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


Curried Coconut Carrot Soup

  • 1/4 cup butter
  • 1 pound carrots, peeled, chopped
  • 1 medium onion, chopped
  • Kosher salt and freshly ground black pepper
  • 2 cups chicken broth
  • 1 can unsweetened coconut milk
  • 1 tablespoon curry powder
  • Fresh cilantro leaves (for serving)

Directions: Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes. Stir in broth, coconut milk, and curry powder. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40–45 minutes.
Let soup cool slightly, then purée in a blender until smooth. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper. Divide soup among bowls, and top with cilantro.

Butternut squash risotto with crispy pancetta and sage

  • 1/4 pound thinly sliced pancetta, cooked and then cut into small pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 small butternut squash, peeled, 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, then flip and cook the other side.  Remove pancetta from pan, let cool, and slice into small pieces. In the same pan, 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. If squash begins to stick, add a little bit of water to loosen it.  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.  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.


Apple Crisp

  • 5 apples
  • 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.

  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