Beet Lemonade

Just in time for summer! Chef Chad White, of Plancha Baja Med and Sea Rocket Bistro, recently created this delicious and refreshing drink with our 4th grade students! We juiced beets and squeezed meyer lemons and then added a little agave, club soda, and finished with fresh mint and edible flowers from the garden! All of the children loved it and we think you will too!

Spinach and Strawberry Salad with Flower Petal Dressing

Spinach and Strawberry Salad with Flower Petal Dressing Ingredients for Salad 1 bunch of spinach, washed and torn 1 pint of strawberries, washed and sliced ¼ cup crumbled goat cheese handful of toasted walnuts Ingredients and Directions for Flower Petal Dressing 2 Tablespoons lemon juice 2 Tablespoons orange juice 1 tablespoon honey 1 teaspoon orange

Root Vegetable Salad with Flower Petal Dressing

Root Vegetable Salad with Flower Petal Dressing Created by Chef Marguerite Grifka Ingredients and Directions 1 beet, cooked, peeled and cooled 1 rutabaga, cooked, peeled, cooled and diced ½ cup cauliflower, cooked and chopped ½ cup red cabbage, shredded ½ cup swiss chard, shredded 1 rib of celery, chopped ½ cup flower petal dressing Slice

Eggplant Salad with Tomato Salsa

Looking for a delicious summer salad? Chef Patty tossed roasted eggplant, bell peppers, cucumbers, sauteed summer squash and leeks together and toppped with a fresh and zingy tomato salsa… it was a perfect blend of sweetness and spice!

Eggplant Parmesan

Eggplant Parmesan Serves 4 Ingredients 2 eggplants 1 cup seasoned bread crumbs 2 ounces parmesan or mozzarella cheese 4 eggs non-stick cooking spray 12 ounces of your favorite marinara sauce Directions 1. Preheat oven to 350˚. 2. Slice eggplants into 2 inch rounds. 3. Scramble eggs in bowl. Dip eggplant in eggs. Evenly coat with

Nasturtium Quesadillas

Nasturtium Quesadillas with Citrus and Herb Salsa Created by Chef Amy Finley Ingredients for the Quesadillas 15-20 nasturtiums (depending on size), rinsed and wiped clean 1 cup grated Monterey jack or cheddar cheese 12 corn tortillas 2 Tablespoons butter olive oil Ingredients for the Citrus and Herb Salsa 2 stalks celery, chopped 1 Tablespoon fresh