This week Executive Chef Andrew Benson and Executive Sous Chef June Berry taught a cooking class at the Choir Academy Of Harlem.
The children have recently planted beans, peas, lettuce, kale, collards and basil at Glynwood Farms located in Cold Spring, NY. So Andrew and June put together a presentation based on the vegetables the children have been working with.
Andrew and June taught the class how to make a Kale and Cannellini Pesto Salad using some of the vegetables the children planted.
Ingredients:
Instructions:
1. Place all ingredients, except olive oil and cannellini beans into blender
2. Pulse with blade until roughly chopped.
3. With the blender running, slowly pour in the olive oil until you get the desired thickness.
4. Taste kale pesto and adjust seasoning if needed
5. Gently mix the kale pesto with the cannellini beans together
Now It's Their Turn!!!!
To make things fun, Andrew and June incorporated a limerick that promotes healthy eating
Andrew and June taught the class how to make a Kale and Cannellini Pesto Salad using some of the vegetables the children planted.
Ingredients:
4 Cups of Kale Stalks
2 Cups of Fresh Basil
1 Clove of Garlic
1/4-1/2 cup of Parmesan Cheese
1/4 Cup of Toasted Sunflower Seeds
1/4 tsp of Salt
1 tsp of Lemon Juice
1 Cup of Olive Oil
4 Cups of Canned Cannellini Beans
Instructions:
1. Place all ingredients, except olive oil and cannellini beans into blender
2. Pulse with blade until roughly chopped.
3. With the blender running, slowly pour in the olive oil until you get the desired thickness.
4. Taste kale pesto and adjust seasoning if needed
5. Gently mix the kale pesto with the cannellini beans together
Now It's Their Turn!!!!
 |
| So hard at work!! |
 |
| Enjoying the fruits of their labor!! |
 |
| Doing the dirty work |
To make things fun, Andrew and June incorporated a limerick that promotes healthy eating
and a sensory poem about a certain vegetable...
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