This week’s Fearless Friday treat is a little different — it’s often eaten as a dessert! Super Chef Yessy Roman used to make this for her son, who had digestive difficulties as a child. Food Service Director Laura Reynolds-Gorsuch thinks Super Chef was infringing on her dessert territory, and she felt a little fearful going in, but she and four intrepid students gave it a try. Watch the video to see their reactions! (more…)
On November 30th, Super Chef Yessy Roman whipped up a batch of Homemade Fire Roasted Red Pepper Hummus, which was offered with pita bread, but can also be served with vegetables or chips. Food Service Director Laura Reynolds-Gorsuch and our student tasters all liked it! Try this one on your holiday appetizer tray! (more…)
Super Chef Yessy Roman prepared a Fearless Friday treat that was so good, one Lower School student took the entire plate back to his table. The Roasted Purple Cauliflower with Pickled Red Onions was a surprise hit!
Food Service Director Laura Reynolds-Gorsuch, who notoriously doesn’t like vegetables but is willing to have Super Chef make a preparation that she might like, wasn’t so sure about the cauliflower dish. She knew what the ingredients were, since she does the food purchasing, and she even had some chocolate milk ready to wash it down if she didn’t like it. Maybe it was the purple color, but she declared it one of the best vegetable dishes she’s ever had!
Recipe: Roasted Purple Cauliflower with Pickled Red Onions
- 1 lb. purple cauliflower, cut into florets
- 6 garlic cloves, minced
- 1 tsp sea salt or kosher salt
- 1 tsp black pepper
- Juice of 2 limes
- Juice of 1 lemon
- 2 cups olive oil, divided
- 2 Tbs garlic powder
- 1 large red onion, sliced
- Preheat oven to 350 degrees.
- Mix 1 cup of oil, garlic powder, salt, and pepper in a large bowl.
- Add cauliflower florets to bowl and mix to coat.
- Spread cauliflower on a shallow pan, and roast in a 350 degree oven for 15 minutes.
- While cauliflower roasts, heat remaining 1 cup of oil in a deep frying pan.
- Add garlic and red onions, and cook until onions sweat.
- Add lime and lemon juice, and cook over low heat until onions soften slightly.
- Set onion mixture aside to cool slightly, and add salt and pepper to taste.
- Put roasted cauliflower in a bowl, pour onion mixture over the cauliflower, and serve.
If you’re looking for a healthy, protein-rich vegan entree, side dish, or tasty snack, you’ll want to try today’s Fearless Friday treat, Mediterranean Flavored Roasted Garbanzo Beans. Super Chef Yessy Roman fixed up the bean dish for noted vegetable-resistant Food Service Director Laura Reynolds-Gorsuch to try along with four student volunteers and Evan Dumee, our new Physical Education teacher, at Lower School Lunch. It received a thumbs-up from all six taste-testers!
Recipe: Mediterranean Flavored Roasted Garbanzo Beans
- 2 15.5-ounce cans of garbanzo beans
- 1/4 cup extra-virgin olive oil
- 1/2 Tbs sea salt or kosher salt
- 2 Tbs garam masala
- 1 Tbs onion powder
- 1 Tbs garlic powder
- 1/2 Tbs curry powder
- 1/2 Tbs turmeric
- 1 Tbs paprika
- 1/2 tsp ground peppercorns
- 1 Tbs cumin
- Rinse beans and let dry.
- Mix all ingredients and spread onto a sheet pan.
- Roast in oven middle rack at 350 degrees for 15 minutes, or 5 minutes more if you want it more dry.
- Remove from oven and let cool.
Posted in: Fifth Grade, First Grade, Fourth Grade, Highlights, Kindergarten, Lower School, Second Grade, Third Grade
At today’s Fearless Friday, Super Chef Yessy Roman whipped up an all-vegetarian dish: Oven Roasted Italian Tofu with Local Seasoned Leeks. Food Service Director Laura Reynolds-Gorsuch liked the flavor, even though she doesn’t really like the texture of the tofu. Lower School students polished off an entire tray. Try it for yourself! (more…)
For our first Fearless Friday of the school year, Super Chef Yessy Roman dug up some potatoes from Allendale Columbia School’s garden. She put the fruits of last year’s Middle School students’ work into a nice mayonnaise-free Garden Potato Salad. New Head of Lower School Michelle Feiss became one of the four tasters, along with three students and Food Service Director Laura Reynolds-Gorsuch. The verdict: a very good from all five! Great work, Super Chef!
Recipe: AC Garden Potato Salad
- 5 lbs. small red potatoes
Chimi Tarragon Dressing
- 6 cups of extra virgin olive oil
- 1 1/2 cups of apple cider vinegar
- 2 Tbs garlic powder
- 1 Tbs onion powder
- 1 Tbs tarragon
- 2 Tbs sea salt or kosher salt
- 1 Tbs black pepper
- 1 cup chopped cilantro
- 1/4 cup Dijon mustard
- Cut the potatoes in quarters or roughly 1″ pieces.
- Steam or boil cut potatoes until al dente, then cool to room temperature.
- Mix the dressing ingredients.
- Toss the dressing with the potatoes, and serve. Enjoy!
On Fearless Friday, Super Chef Yessie Roman makes a new vegetable dish for four Lower School student tasters and Food Service Director Laura Reynolds-Gorsuch, who generally does not like vegetables. Mrs. Reynolds-Gorsuch even posted a photo of herself as a child in stocks with a sign that says “Won’t Eat Vegetables”, proving that this is a long-time issue.
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
Super Chef Yessy Roman and Chief Chef Laura Reynolds-Gorsuch faced off on Fearless Friday in a Sweet Potato Throwdown! Usually on Fearless Friday at Lower School lunch, Super Chef makes a vegetable dish for Chef Laura (who doesn’t typically like vegetables) and some student volunteers to try.
This time, the two chefs did a throwdown using sweet potatoes as the main vegetable ingredient. Super Chef made Sweet Potato Fries (no recipe, just sweet potatoes, olive oil, and seasoning), and Chef Laura made a Vegan Sweet Potato Bread. Students were the judges in the taste test, and the winner was…Chef Laura’s Sweet Potato Bread! (It’s difficult to compete with sugar.) (more…)
Posted in: Fifth Grade, First Grade, Fourth Grade, Highlights, Kindergarten, Lower School, LS Birches, MS Birches, Second Grade, The Birches, Third Grade, US Birches