Ratatouille Mac & Cheese

Ingredient list:


    1. In a large skillet saute onion and garlic in olive oil over medium heat until translucent.

    2. Add the rest of the vegetables except the tomatoes. Continue to
    sauté until aromatic. (3-4min)

    3. Add vegetable stock, heavy cream, and pasta and bring to a
    simmer. Toss to coat everything with sauce.

    4. Add cheese and shut off heat. Continue to stir until cheese is

    5. Add tomatoes and fresh basil, toss. Season to taste with
    salt and pepper. Serve hot.

    Garlic Scape Pesto

    Ingredient list:


      See Making Garlic Scape Pesto lesson plan for complete instructions for making Scape Pesto in the garden. (link to “making scape pesto”)

      1. Using a mortar and pestle (or a standard food processor), mix the ingredients together until smooth.

      2. Enjoy the pesto with a cracker, on bread or over pasta!

      Stone Soup

      Ingredient list:


        1. Scrub and boil a stone for 10 minutes to clean. Then, add the stone to a large pot. Fill with water so that the stone is covered.

        2. Add the lentils and the bay leaves. Turn on the heat to medium high.

        3. Cut up the vegetables. Add them and the rest of the ingredients to the pot.

        4. Bring the soup to a boil, then turn the heat down to low. Let simmer, covered, for half an hour.

        5. Serve in a bowl with slices of bread.



        Cutting Board

        Stock Pot

        Serving Spoon

        Ricotta Cheese

        Ingredient list:


          1. Heat milk, salt and cream in a large pot until simmering. Pour in lemon juice (zest optional) and whisk in while on low heat. Dairy will “curdle” and make curds.

          2. Drape a piece of cheesecloth over strainer. If saving the whey place strainer over a large 2 gallon bucket. It makes a great brine. Pour mixture into cheesecloth and let whey slowly drip out. Strain until desired consistency.

          Enjoy your homemade ricotta cheese with sliced tomatoes sprinkled with sea salt!

          – Chef Keith Fuller of Root 174



          fine mesh strainer

          large pot

          large container to strain whey in

          Homemade Applesauce


          1. Choose good apples, about 2 dozen.

          2. Peel, core, and slice them.

          3. Put the apples in a big pot. Add a little water, enough to cover the bottom of the pot. Squeeze in the juice of half a lemon and add a dash of salt. Don’t forget a cinnamon stick or two.

          4. Bring it to a boil, then turn it down to a simmer for half an hour or so.

          5. Fish out the cinnamon stick and mash up the sauce. Enjoy it hot. Just try to save some for later.

          Good Applesauce Varieties


          Honey Crisp



          Golden Delicious





          Buckwheat Pancakes

          Ingredient list:


            1. Put 3 tablespoons butter in a cast iron skillet and place on medium heat.

            2. Mix the dry ingredients in one bowl and the eggs, molasses, and buttermilk in another.

            3. Combine the wet and dry ingredients, and stir long enough to make a smooth batter. Pour the melted butter into the batter, leaving about 1 tablespoon in the skillet.

            4. Pour about ¼ cup of batter into the hot skillet. Cook until edges firm and bubbles form in the center of the pancake. Flip, and cook on the other side for about 1 minute.


            Cast Iron Skillet

            Mixing Bowl

            Wooden Spoon

            Small Bowl



            Garlic Sauce

            Ingredient list:


              Mix the cornstarch and the sugar together. Add the broth, soy sauce and water to make a gravy.
              Stir well; then add the garlic. Heat over low flame until the mixture thickens.

              Main ingredients: garlic

              Cabbage and Garlic Soup

              Ingredient list:


                In a medium-sized saucepan, combine the garlic, 2 cups of chicken stock and rice. Bring to a boil over moderate heat; cover, then reduce heat to maintain a simmer, and cook for 20 minutes. Transfer to a blender or food processor; then add 4 cups of the stock and blend. Return to saucepan; add remaining 2 cups stock and cabbage. Simmer for 15 minutes over low heat. Add freshly ground black pepper and salt.

                Place croutons in individual soup bowls and ladle soup over. Garnish with parsley and serve.

                Main ingredients: cabbage, garlic