Today at the GFE Summer Program, we made a special meal. Rania from NextCourse visited the garden as a guest chef, and taught Ahmed, Alex, Kochise, Oscar and me to prepare this menu:Garden salad with freshly made vinaigretteWe harvested salad greens, kale, chard, garlic, parsley and oregano from the garden. (John helped us out a bit.)
Cooked greens with caramelized onions, garlic and vinegar
Breaded chicken tenders with housemade ranch dip
Ahmed and Alex chopped all the herbs and veggies, while Oscar made the ranch dip.
Kochise breaded and seasoned the chicken pieces, and then he, Alex and Rania did all the frying!
I prepared the salad greens, and did dishes! Rania taught us how to chop with that professional technique. It was a delicious meal! One of our best yet! The recipe will be available in our summer program cookbook.
The finished product:
youthcooking
gardening
1 comment:
Mmmmmm. That looks delicious!
I am interested in buying your cookbook now. It looks like something I have to have, because lately I have been going through a "cookers-block". I just can't seem to be inspired so this is right up my alley.
Love the veggie garden ;-)
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