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…)
By Fiona Lutz and Indiia Maring
Students in the Making the Impact: Social Entrepreneurship class are working with Headwater Food Hub to research and market their Blended Burger Project submissions. The Blended Burger is a combination of ground beef, onions, and mushrooms, and its mission is to reimagine the iconic burger in a sustainable and healthier way that is more accessible for everyone.
The students have split into two groups to tackle their objectives more efficiently. The research team is working to collect data about the quality and taste of the Blended Burger in order to see how it would work for the Allendale community and Rochester community. They sponsored a taste survey during school lunches last week. The marketing team is collaborating with Ryn Adkins, manager of the Blended Burger project, to create advertisement material to use with Headwater’s partners.
Fiona LutzFiona Lutz is a sophomore at Allendale Columbia. She plays tennis for HAC and loves being involved with programs at school such as the global engagement and ambassador programs.
Indiia MaringIndy Maring, Co-chair of the Social Inclusivity Club, is a senior at AC. Indy has been a member of SIC for 3 years, and this is their first year as chair. They enjoy throwing discus, learning about cults, and playing with their cousin Riley. Next year, Indy plans on studying Political Science at the University of Rochester.
Posted in: Centers for Impact, Eighth Grade, Eleventh Grade, Entrepreneurship, Highlights, Middle School, Ninth Grade, Partnerships, Seventh Grade, Tenth Grade, Twelfth Grade, Upper School
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
How do you help students understand multiplication and division of fractions? Eat them! (The fractions, not the students.)
Beth Guzzetta’s fun approach involved having each of her sixth grade math students bring in a family recipe or researched recipe, nut-free, of course, with several students using recipes with other allergy-friendly foods. She then had them calculate the quantities of the ingredients needed to make 23 servings, the number of students in the class, using multiplication and division to reach the appropriate ratios. Then, after that in-class exercise, the students made their recipes at home and shared them at school. (In a concession to practicality, they could round up the quantities for actual baking, since it’s somewhat difficult to accurately divide some ingredients, like eggs, into twenty-thirds.)
We didn’t interview the teachers of the classes that came after math, but we’re pretty sure the students bounced in from Ms. Guzzetta’s class with a new appreciation for fractions (though some were discovering the potential benefits of moderation).
Posted in: Middle School, MS Birches, Sixth Grade, The Birches