Easter Meal

Students made an Easter Meal this week: most requested dishes, ham and carrot cake.

The store had a beautiful pork loin, so we made 2 types of pork loin: 1 with balsamic vinegar glaze and 1 with an orange/pineapple glaze.  

Students also made carrot cake, lime tea cookies, a strawberry/walnut salad with greens fresh from the greenhouse and rolls.

Zesting lime for tea-lime cookies

Making carrot Cake 

Making rolls

  Ready to Eat!

  Kathy contemplating her frosting job.

                    

Ready to eat!

              

Steak Rolls and Chicken Cordon Bleu

Bacon-Mushroom stuffed steak rolls and Chicken Cordon Bleu.
In expanding how to use meats, students created dishes that involved stuffing and rolling meat.

Prepping stuffing: onions, bacon and mushrooms
     

Making steak rolls


                          

Prepping Chicken Cordon Bleu 



    Finished steak rolls!

April 4th: Ricotta stuffed, fried zucchini blossoms and caprese salad

The greenhouse is going strong, so students prepared some zucchini blossoms!
They cleaned them up, stuffed them with herbed-ricotta, battered them, and fried them. 

                                          


              


                                           


                

We also made a caprese salad with FRESH basil from the greenhouse!

                    

Pickles!

Students planted pickling cucumbers early in the year and they were ready to become pickles!

Picking cukes....

   

            Pickling!

           

    21 Jars of pickles!  

Salmon En Papillote!

Salmon En Papillote! (or, salmon in paper packets)

Students made salmon en papillote with their own seasonings.....

  Seasoning Salmon

   Salmon out of the packets....

                      


   Not bad!!

Greenhouse!

Students checked out the cucumbers today- 

they are destined to become pickles!  

                   

      

Transplanting Dill!

      

                                            

Chicken!

Stir-fry

Students started the week by making chicken stir-fry, one batch with a traditional sauce and one with an orange sauce.

  Ginger root

  Start by sautéing the onions!

 Cook the chicken separately.

 LOTS of veggies!

   "Supervision......."

  Adding the sauce.

    Food!    

Thursday was quick and easy Citrus/Herbed Chicken Breasts

  Prepping sauce. 

  Supervision

  Suppose to be zesting.......

     Juicing Lemons!    

   Eating lemons........   

   Prepping Chicken