- 26 February, 2010
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During the cold days of winter, the students took a trip to the kitchen of professional chef Bhavani Jaroff, where they prepared a sumptuous, warming winter meal. The students learned about healthy nutrition and the importance of having a rainbow of color on their plates. They prepared a hearty minestrone soup, baked a crusty honey onion rye bread, assembled a colorful mesculin salad and baked mouth watering jelly filled thumbprint cookies. The entire meal was made with organic produce, some of it locally grown. Our delicious lunch was completely vegetarian. Each student left with a freshly baked loaf of bread to share with his or her family.
Please visit Bhavani’s website ieatgreen.com for tips on delicious, healthy cooking. Bhavani was the chef at the Waldorf School of Garden City which Kaeli attended from first through eighth grade. We thank Bhavani for so generously sharing her time and talent with us.
Bhavani’s Hearty Minestrone Soup Recipe
1 large onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1 small zucchini, chopped
1 leek chopped (white part only)
1 large clove garlic, chopped
1 can chick peas or great northern beans
1 can kidney beans
1 16z.jar organic tomato sauce
Optional-cooked elbow macaroni
5 cups water
1 cup frozen corn
1/2 cup frozen peas
1/2 teaspoon sea salt
1/2 teaspoon oregano
1/2 teaspoon fresh ground pepper
1 cup chopped escarole
Handful of fresh chopped
Handful of fresh chopped Italian (flat) parsley-optional
Saute onions in olive oil on a medium flame for 5 minutes. Add the carrots, celery, leek, zucchini and garlic and continue cooking for about 7 more minutes, until vegetables are soft. You might have to add 1-2 T of water to keep from burning.
Add the remaining ingredients,(except last three) bring to a boil, then cover pot and simmer for 30 minutes. Add escarole,basil ,parsley and cook for a few more minutes. Add cooked elbow macaroni or other small sized pasta for an even heartier dish.