Recipes

Here 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!

Have something to share? Did you invent a recipe, or are you proud of something you made? We want to hear from you! Click here and send us your story, question, recipe or photos now.

Fall 2019 Fresh Food Frenzy Recipes

Potato Gnocchi Ingredients 4 lbs yukon potatoes 4 large eggs 3 - 4 cups potato starch 1 1/2 cups finely grated parmesan 3/4 cup finely chopped herbs or spinach Salt to taste Directions Peel and cook...

Fall 2019 HQ Field Trip Recipes

Herbed Focaccia with Heirloom Tomatoes Ingredients 3 cups water (slightly warmer than room temperature) 2 tablespoons yeast ¼ cup olive oil 5 cups all purpose flour 2 cups whole wheat flour 4 teaspoons salt 6...

Beal Secondary Sports Nutrition

Breakfast  Chia Pudding  Ingredients  6 tablespoons chia seeds  2 cups unsweetened coconut milk  ½ teaspoon vanilla extract  1 tablespoon maple syrup, honey, or sweetener of choice  Directions  In a bowl or mason jar...

Spring HQ Recipes

  Cheddar and Chive Biscuits  Ingredients  6 cups all-purpose flour  2 tablespoons baking powder  2 ½  teaspoon salt  ¾ cup butter, cubed  2 ¼ cups cheddar, grated  1 bunch chives, chopped  1½ cup milk  1 cup 35% cream...

Grickle Grass Green Room Session

  Guacamole  Ingredients  8 avocados, ripe  2 ripe roma tomato 2 jalapeno peppers  4-5 limes (adjust to taste) 4 cloves garlic  4 tablespoon very finely diced red onion  ½ cup cilantro, finely chopped  salt to taste...

Spring Fresh Food Frenzy

Asparagus and cheddar frittata  Ingredients  Extra-virgin olive oil as needed salt  1 bunch thin asaparagus spears, ends removed and cut into 1½ - inch pieces  8 eggs  ¼ cup whole milk  1 tablespoon all-purpose flour (...

Spring 2019 Fresh Food Frenzy - Vegan Edition

Asparagus and chickpea frittata  Ingredients  1¾ cups chickpea flour  2¼ cups water  1 teaspoon salt  1/2 bunch asparagus, ends removed and cut into 1½ inch pieces  1 greenhouse red pepper, chopped finely  1 teaspoon...

Agri-Education Week

Green Bean Salad with Lemon Vinaigrette INGREDIENTS ¾ cup olive oil Zest of 1 lemon 1/4 cup fresh lemon juice 1 tablespoon Dijon mustard Salt and pepper to taste 1 ½ lb. green beans 2 eggs, hard boiled,...

Spring Family Night

Menu Rainbow carrot sticks and greek yogurt dip Turkey and provolone focaccia with spinach and red pepper aioli Vegetable confetti cream cheese pinwheels Strawberry chia lemonade Slegers greens salad bar with pristine...

Chicken and Wild Rice Soup

Chicken and wild rice soup Ingredients 2 cup uncooked wild rice blend (if you cannot find, red cargo rice works well) 2 pound boneless, skinless chicken breast 2 cup onions, chopped 1 ½ cups celery, chopped 1 ½...

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 Urban Harvest Landscape
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The William and Katharine Kostuk Family FundLove Alchemy Cornerstone
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