AC Food Featured at PACK Coffee Connection

Posted on January 18th, 2019 by Allendale Columbia School

What words or images go through your head when you think about school lunches? How about “healthy” and “sustainable?”

At Allendale Columbia, it may start with providing healthy, sustainable, fresh, tasty, and allergy-safe sustenance, Food Service Director, Laura Reynolds-Gorsuch related at Wednesday’s Parents of Allendale Columbia Kids (PACK) Coffee Connection. But healthy and sustainable goes beyond the food. Laura and her team also seek to contribute to students’ overall well-being and develop practices that will sustain students into their adult lives. (more…)

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Posted in: Highlights, Lower School, Middle School, PACK, Pre-Primary School, Upper School

Fearless Friday: Ginger-infused Edamame

Posted on January 18th, 2019 by Allendale Columbia School

It’s Fearless Friday, and Super Chef Yessy Roman made a vegan, protein-rich side or snack for cold winter days. Food Service Director Laura Reynolds-Gorsuch, who generally does not like vegetables, and some Lower School taste testers gave it a try before it was available to everyone. While the first few tasters loved it, the last two had a different opinion.

Recipe: Ginger-infused Edamame

Ingredients:

  • 2 lbs cooked shelled edamame
  • 1 large red or white onion, finely chopped
  • 1 small sweet red pepper, chopped small
  • 1/4 cup peeled and grated fresh ginger root
  • 1/4 cup fresh parsley (or cilantro)
  • 2 cups olive oil
  • 1/2 cup rice vinegar
  • 1 Tbs ground black pepper
  • Zest and juice of 1 lemon

Procedure:

  1. Whisk all ingredients in a bowl.
  2. Add to edamame.
  3. Enjoy!
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Posted in: Fifth Grade, First Grade, Fourth Grade, Highlights, Kindergarten, Lower School, Second Grade, Third Grade

Fearless Friday: Crispy Sunchokes

Posted on December 14th, 2018 by Allendale Columbia School

On Fearless Friday, Super Chef Yessy Roman prepares a vegetable for Food Service Director Laura Reynolds-Gorsuch to try, along with a panel of Lower School students. Today, Super Chef prepared Crispy Sunchokes, adapted from Bon Appetit’s Crispy Jerusalem Artichokes with Aged Balsamic. We omitted the butter and roasted them instead of making them in a skillet.  We are using organic white sunchokes from Maum Gardens farm.

 

 

 

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Posted in: Lower School, Middle School, Pre-Primary School, Upper School

Fearless Friday: Atu Foo Fah (Soybean Pudding)

Posted on December 7th, 2018 by Allendale Columbia School

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…)

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Posted in: Highlights, Lower School

Fearless Friday: Homemade Fire Roasted Red Pepper Hummus

Posted on November 30th, 2018 by Allendale Columbia School

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…)

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Posted in: Highlights, Lower School

Fearless Friday: Roasted Purple Cauliflower with Pickled Red Onions

Posted on October 12th, 2018 by Allendale Columbia School

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

Ingredients

  • 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

Preparation

  1. Preheat oven to 350 degrees.
  2. Mix 1 cup of oil, garlic powder, salt, and pepper in a large bowl.
  3. Add cauliflower florets to bowl and mix to coat.
  4. Spread cauliflower on a shallow pan, and roast in a 350 degree oven for 15 minutes.
  5. While cauliflower roasts, heat remaining 1 cup of oil in a deep frying pan.
  6. Add garlic and red onions, and cook until onions sweat.
  7. Add lime and lemon juice, and cook over low heat until onions soften slightly.
  8. Set onion mixture aside to cool slightly, and add salt and pepper to taste.
  9. Put roasted cauliflower in a bowl, pour onion mixture over the cauliflower, and serve.

 

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Posted in: Highlights, Lower School

Fearless Friday: Mediterranean Flavored Roasted Garbanzo Beans

Posted on October 5th, 2018 by Allendale Columbia School

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

Ingredients

  • 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

Preparation

  • 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.
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Posted in: Fifth Grade, First Grade, Fourth Grade, Highlights, Kindergarten, Lower School, Second Grade, Third Grade

Fearless Friday: Oven Roasted Italian Tofu with Local Seasoned Leeks

Posted on September 28th, 2018 by Allendale Columbia School

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…)

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Posted in: LS Birches, MS Birches, The Birches, US Birches