Super Chef’s Fearless Friday treat at Lower School lunch today is Pea Hummus with Mint, using peas from Kern Farm through our partner, Headwater Food Hub. The students all liked it, but Chef Laura wasn’t so crazy about the peas, although she did remark on the mint and cayenne pepper flavors that came through.
On Fearless Fridays, four Lower School student volunteers join AC Lunch Lady in Chief Laura Reynolds-Gorsuch, who doesn’t often like vegetables, to try a new vegetable dish created by Super Chef Yessy Roman and give their reviews. The dish is then available to everyone, and you’d be surprised at how many adventurous students try and enjoy these healthy and delicious veggie treats. Make them at home!
3 cups fresh or frozen peas (thaw frozen peas; cook fresh peas until they’re cooked, but still firm)
2 cloves garlic – blanched
3 Tablespoons lemon juice
8 mint leaves
1 Tablespoon olive oil
½ teaspoon cayenne pepper (use ¼ teaspoon if you prefer less spicy hummus)
½ teaspoon ground sea salt
Thaw frozen peas or cook fresh peas (make sure they are not mushy)
Peel and blanch garlic cloves in boiling water for 2 minutes
Put peas, garlic, lemon juice, mint leaves, olive oil, cayenne pepper, and sea salt in food processor and blend until it is thick and creamy
Posted in: Fifth Grade, First Grade, Fourth Grade, Kindergarten, Lower School, Second Grade, Third Grade