Try This At Home!By popular request, here are the recipes the GTC Team served up at our summer harvest celebration. Arugula, Kale & Spinach Salad with Shredded Carrots and a Chervil Vinaigrette Tear leafy greens into bite-sized pieces. Set aside. Combine garlic, chervil, garlic, salt and pepper in a food processor. Add apple cider vinegar.…
On Friday, Class 100a and 100b collaborated on a whole group cooking lesson. We used veggies from our school garden to make eggplant chips (We cut our own eggplant, basil, parsley, basil, and garlic).
We all had a blast meeting new friends and cooking with them. We tried our eggplant chips during snack time, THEY WERE A BIG HIT!!
Your Teachers in 100a and 100b —submitted by Dina Daleo
Find more garden-inspired recipes: