YMCA Growing Communities Session Recipes (May 8th)
“...No one is born a great cook, one learns by doing.” ― Julia Child
Thank you to all the awesome kids, parents and and volunteers who joined us for to our Growing Communities sessions at the YMCA this week. We hope you had a fantastic time, because we sure always do! If you're interested, you can find our brief presentation on the benefits of kids' cooking literacy here. If you have any questions, or want to tell us about any of the recipes you tried at home, give us a shout at email@example.com. We love to share your great pictures and stories!
For this session, kids had 45 minutes to work together to make all the delicious parts of a picnic lunch!
Did you know? Growing Chefs! Ontario is a registered charity based in London, Ontario. Consider supporting us in our efforts to get kids excited about wholesome healthy food! Donate online, become a Project Sponsor, or email us for more information at firstname.lastname@example.org. Thank you in advance!
Now, come join us in the kitchen!
- Avocado Deviled Eggs
- Stuffed Baguette
- Apple Sandwiches
- Ginger Lemonade
- Crudite and Ranch Greek Yogurt Dip
Avocado Deviled Eggs
- 12 large eggs
- 1/2 cup mayonnaise
- Grated zest of 1 lemon plus 2 tablespoons lemon juice
- 1 tablespoon dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 avocado, diced
Directions: Put eggs into a large pot and cover with cool water. Bring water to a boil, and when it starts to boil, start a timer for 15 minutes. When timer is up, remove eggs immediately and place in ice water to cool.
When the eggs are cool, remove the shells. Slice in half widthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up in the egg carton.
To the food processor, add the mayonnaise, lemon zest and juice, mustard, salt, pepper, and avocado. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites.
- 1 skinny baguette
- 250g cream cheese
- Half a cucumber, diced
- Half a red pepper, diced
- 5 sundried tomatoes, diced
- 100 g salami, sliced thinly and cut into thin strips
Directions: Slice the baguette down one side and pull out most of the filling, so that you have a hinged piece of bread that is easy to fill.
Weigh the cream cheese into a mixing bowl and give it a good mix with a wooden spoon to make it nice and smooth.
Once everything is sliced up into small pieces, add the ingredients to the cream cheese and mix to combine.
Grab the baguette shells and a spoon and stuff each piece of baguette with the mixture. Make sure they pack it in firmly as this will make it so much easier and neater to slice later on.
When the baguettes are full to the brim, wrap them in cling film and place in the fridge for a couple hours (can be eaten immediately, but the cheese gets harder and easier to cut with time).
Apple Sunbutter Sandwiches
- 1/2 pound raw sunflower seeds
- 1/2 teaspoon sea salt
- 1 Tablespoon pure maple syrup
- 2 teaspoons coconut oil
Instructions: Preheat oven to 350F. Divide sunflower seeds up on two baking sheets.
Roast for 4 minutes. Rotate trays and toss seeds. Place back in the oven and roast for another 4 minutes.
Carefully transfer to a food processor (or high powered blender) and add sea salt.
Process for about 1 minute until seeds become powdery.
Process 16 to 18 minutes, stopping every 2 minutes to scrape down the sides. Add the coconut oil and maple syrup at about the halfway point. This might sound like a lot but it takes a while for the sunflower seeds to release their oil. If you stop too soon, the sunbutter will NOT be creamy. Trust me on this and be patient.
- 2 apples, sliced into ½ cm pieces, approximately 6 slices per apple
- 1 cup sunbutter
- ¼ cup shredded coconut
- 1/3 cup chocolate chips
- juice of 1 lemon
Directions: Cut apples into ½ cm pieces, and use a round cutter to remove the core. Rub apples with lemon juice immediately to prevent from browning.
Spread apple slices with sunbutter on two sides, and sprinkle one side with shredded coconut, and the other with chocolate chips. Place two sides together to make a sandwich.
Ranch Greek Yogurt Dip & your favourite seasonal veggies
- 1/3 cup nonfat Greek style yogurt
- 1/4 cup buttermilk
- 3 tablespoons mayonnaise
- 1 1/2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh chives
- Salt to taste
Directions: In a medium bowl, combine the strained or Greek-style yogurt and the rest of the ingredients. Add salt, to taste.
- 1/3 cup sugar
- 3 tablespoon grated ginger
- 2 large strips lemon peel
- Juice of 2 lemons
- Ice, for serving
Directions:Combine the sugar, ginger and lemon peel in a small saucepot. Pour enough water to cover the mixture, about 1 cup. Bring the mixture to a boil and simmer, about 5 minutes. Remove the saucepot from the heat and let sit at least 15 minutes up to a few hours.
Pour the lemon juice in a pitcher. Add 3 cups water and the sugar mixture and mix to combine. Serve the lemonade over ice.