Cantaloupe Gazpacho by Jessica Podolsky of Joy of Catering

Ingredient list:


    Purée the cantaloupe, cucumber, red onion, 2 teaspoons kosher salt, and 1/3 cup water in a blender or food processor until smooth. With motor running, drizzle in 1/2 cup extra-virgin olive oil; and rice wine vinegar to taste. Season with kosher salt and freshly ground black pepper.

    Serve gazpacho chilled, topped with thinly sliced fresh mint.

    Garden Harvest Lettuce Wraps by Chris Bonfili of Avenue B

    Ingredient list:


      Mix corn, watermelon, tomatoes, beans, onion and cilantro in a bowl.  Add salt and pepper to taste.  Wrap a large scoop of the vegetable mixture in a lettuce leaf and squeeze lime on top. Enjoy!

      Chef Tip: Grill corn and watermelon before adding to the mixture.

      Rice Noodle Salad

      Ingredient list:


        1. Cook noodles for 2-3 minutes in a large pot of boiling water.  Drain, rinse with cool water, drain again, and put to the side in a mixing bowl.
        2. Heat oil in a frying pan, sauté ginger and garlic until golden brown.
        3. Add carrots, radish, peas, lettuce, cilantro (prepared as described above) and garlic/ginger to noodles in mixing bowl.
        4. Mix up dressing in small bowl; add to noodles in mixing bowl.  Stir well and enjoy!  Top with peanuts if desired.

        Note: This recipe is part of our Winter Cooking Program.  During our Rice Noodle Salad lessons, we discuss: rice as a staple crop, the health benefits of the traditional Asian diet and the connections to ingredients grown in our own school garden.

        Tabbouleh Salad

        Ingredient list:


          1.  Prepare bulgur

          Soak: Cover 1 cup uncooked bulgur with 2 cups boiling water and soak for 7    minutes.  Drain and rinse.

          Cook: Put 3 cups water in a pot, bring to a boil.  Add bulgur and cook for 3 minutes, stirring occasionally.  Remove from heat, cover, let stand for 4 minutes.  Drain excess water.

          2.  Seed and roughly chop tomatoes.

          3.  Chop parsley, mint, and green onions

          4.  In a large bowl, combine bulgur, parsley, mint, tomatoes, and onion.

          5.  In a small bowl whisk lemon juice and olive oil together.

          6.  Add salt and pepper to taste.

          7.  Gradually add the dressing to the bulgur mixture.   Enjoy!

          Note: This recipe is part of our Winter Cooking Program.  In our Tabbouleh lessons we: discuss the connections to Middle Eastern cuisine, focus on Bulgar wheat as a staple grain and its heritage, and talk about the many fresh ingredients in this delicious salad.

          Main ingredients: lemon, mint, onion, parsley, tomatoes, wheat

          Groundnut Stew

          Ingredient list:


            1. Sauté onion in oil until translucent.  Add ginger, chili and garlic, cook another 2 minutes.
            2. Add tomatoes and water, bring to a boil. Lower heat, simmer 10 minutes.
            3. Salt to taste.  Add collards and cook another five minutes.  Stir in peanut butter until well dissolved and simmer another 10 minutes.

            Note: This recipe is part of our Winter Cooking Program.  During our Groundnut Stew lessons, we focus on the African heritage of this stew, the ingredient connections to our own school garden, and the flexibility of foods like soups.  This recipe can be easily adapted for those allergic to peanuts using sunflower seed butter (often sold as Sunbutter).  We also added school-grown sweet potatoes to our stew!

            Main ingredients: collards, garlic, ginger, onion, peanut butter, sunbutter, sweet potato, tomatoes

            Three Sisters Soup

            Ingredient list:


              1. Heat olive oil in stockpot, sauté onion until translucent.
              2. Add water, broth and squash – cook 10 min or until squash begins to feel tender.
              3. Add corn, beans, potato, garlic, herbs and spices – cook 5-10 minutes or until potato and squash are cooked to desired consistency.
              4. Ladle into bowls and enjoy!

              Note: The “Three Sisters” are corn, beans and squash.  This recipe is a part of our Winter Cooking Program.  In our Three Sisters Soup lessons we: highlight Native Americans who first grew these crops together, connect to our school garden where we grew these crops in the summer, and discuss seasonality of foods.

              Main ingredients: beans, corn, squash


              Ingredient list:


                1. Drain the chickpeas

                2. Put everything else in the blender and blend until smooth. You
                could also add things like roasted red peppers, or spinach, or a little bit of pesto.

                3. Decorate with drizzles of olive oil, cayenne pepper, and/or parsley.


                Ingredient list:


                  1. Soak the bread in a bowl of water for 15 minutes. While it is soaking, chop vegetables.

                  2. Place fennel, bell pepper, chives, parsley,
                  garlic, lemon juice, sugar, salt, and 2 cups
                  tomato in a blender. Blend until smooth.

                  3. Wring the water out of the soaking bread.
                  Discard water and place bread in blender.
                  Blend until smooth.

                  4. Pour mixture into a large bowl. Add remaining
                  tomatoes, cucumber, pepper, and olive oil.

                  5. Cover and chill for 2 hours.