(a huge success in Gardiner area schools!)
¼ cup creamy Sunbutter
¼ cup honey
2 teaspoons pure vanilla extract
2 cups rolled oats
½ teaspoon kosher salt
1 teaspoon cinnamon
Preheat oven to 325 degrees. Spray a cookie sheet with non-stick cooking spray. Combine the Sunbutter and honey in a large, microwave-safe bowl. Microwave for 30 seconds or until the Sunbutter has melted. Stir in the vanilla, oats, and salt. Make sure all the oats are coated with the Sunbutter mixture. Spread mixture evenly on the prepared cookie sheet and bake for 15-20 minutes, stirring once or twice during baking. When granola looks golden and smells delicious, remove from oven and allow to cool. Granola will become crunchy as it cools.
*For a delicious and healthy breakfast, serve granola with yogurt and fresh or dried fruit!*
(Find it on the MSAD #11 school lunch menu!)
Easiest: Mix together 1 cup frozen corn (thawed), 1 cup black beans, and 1 cup prepared salsa. Grab some chips and dip away!
OR make your own salsa:
1 15-oz can black beans, drained
1 15-oz can whole kernel corn, drained
2 cups chopped tomato (canned or fresh)
1/2 cup finely chopped red onion
Juice of one lime
Salt and pepper to taste
¼ tsp. cumin
3 Tbsp. chopped cilantro
1/2 jalapeño pepper, seeded and chopped
Directions: mix together all ingredients, taste and adjust seasoning. Dig in!
2 lbs carrots
2 Tablespoons olive oil
Salt and pepper to taste
Preheat oven to 425 degrees. Peel and slice carrots into french fry shaped pieces (about 1/2" x 1/2" x 3"). Toss carrots with olive oil, salt and pepper. Bake for 10 minutes, then flip each carrot fry. Continue to bake until fully cooked and slightly crispy, about 10 additional minutes.
1 15-oz can chickpeas
1 clove of garlic, peeled
2 Tbsp. olive oil
1 Tbsp. lemon juice
salt and pepper, to taste
optional: ¼ Tbsp. cumin
optional: 2 tsp. tahini (sesame paste)
Blend all ingredients in a food processor until smooth, adding water as necessary to achieve desired consistency. Taste and adjust seasoning. Enjoy as a dip with raw veggies or crackers, or as a spread on sandwiches and wraps!
1 butternut squash
2 tablespoons olive oil
2 tablespoons unsalted butter
1 apple, cored and sliced
1 white onion, chopped
2 teaspoons curry powder
1 quart vegetable broth
Roast the squash: Preheat oven to 425°. Cut the squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and place face down on a baking sheet. Roast for 40 minutes, or until tender when pierced with a fork.
Make the soup: Melt butter in a saucepan over medium heat. Add the chopped apple and onion and sauté for about 8 minutes, or until the onion becomes translucent. Season with the curry powder and salt. When the squash has cooled, peel its skin off and add the rest to the pot. Add the stock to the pot and stir to combine. Use blender to puree the soup until smooth.
Crisp & sweet Hakurei turnips can be eaten raw, sliced into salads or alone as a crunchy snack.
1 bunch Hakurei turnips
3-4 Tablespoons olive oil
Salt and pepper, to taste
Preheat oven to 400°F. Wash turnips and remove the leaves (set aside for another recipe—turnip greens are edible!). Cut the turnip root in half, then into quarters. In a large bowl, toss turnip wedges with olive oil, salt, and pepper. Spread evenly on a baking sheet, and roast for 20-25 minutes, or until sweet and golden.
Wash all produce before using! Separate kale leaves from stalk, tear into bite-sized pieces, and place leaves in large bowl. (Discard stalk). Add salt, 1 Tbs oil, and juice from half a lemon to kale. Massage kale until it starts to soften (2-3 minutes) - this helps reduce the bitterness of kale! Grate carrots and dice apple and celery; add to kale. Add sunflower seeds and toss to stir.
To make dressing: Squeeze juice from remaining half lemon into a bowl with honey and black pepper. Gradually whisk in 1/4 cup of oil. Pour over kale mixture and toss to coat. See if you can match the ingredients with their plant parts while you enjoy the salad!