This past Monday Chef Andrew and Chef June had the pleasure of working with the entire 7th grade at Promise Academy 2. We taught the students along side Mr. Di and Ms. Miller about Recipe scaling, ratios, proportions, kitchen math and fractions. We linked the Native American recipe to make the connection to what they are learning in History and even threw in some Science terminology to make the total connection. Once finished with the math lesson, the students began to cut the cucumbers, onions, and assemble their salad working as a team. Another group of students made the dressing learning about emulsification. The students ate everything they made, which upon their first impression what GROSS. Even made a song about the Wild Wild Wild Wild Rice (Remix from Rhianna). Thanks again for having us and look forward to the next time.
CORN, BLUEBERRY AND WILD RICE SALAD
Makes 8 servings
- 6 ears sweet corn, husked and roasted
- 1 jalapeno pepper, seeded and finely chopped
- 1 cup fresh blueberries
- 4 tablespoons lime juice
- 1 cup cooked wild rice
- 4 tablespoons olive oil
- 1 small cucumber, finely diced
- 2 tablespoons honey
- ¼ cup finely chopped red onion
- ½ teaspoon ground cumin
- ¼ cup chopped fresh cilantro
Remove husks from corn and lightly roast corn over open flame. When cool enough to handle, cut corn from cobs. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, wild rice, and jalapeno.
For dressing: in a screw-top jar combine lime juice, oil, honey, cumin, and ½ teaspoon salt. Cover; shake well to combine. Add to salad and toss. Cover the salad and refrigerate overnight or up to 24 hours.