Farm Box Kids Cooking Camp 2018

Homemade Pizza Margherita

Makes 4 medium-sized pizza

  •  Ingredients
    For the pizza dough:
  • 2 1/4 teaspoons active dry yeast
    1 1/2 cups warm water (about 110 degrees F)
  • 2 tablespoons honey
    3 1/2 cups all-purpose flour, plus additional for rolling dough
    2 teaspoons kosher salt
    1/2 teaspoon ground white pepper
    1 tablespoon extra-virgin olive oil, plus some additional for coating the bowl/greasing the trays
  • For the topping:
  • 2 roma tomatoes, sliced into thin slices
  • 6 ounces of grated mozzarella cheese
  • 8 large fresh basil leaves, cut into thin strips
  • Salt & pepper

In a measuring cup, combine the yeast, warm water and honey. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.

Mix together the flour, salt and pepper in the bowl of a standing mixer fitted with a dough blade. Add the yeast mixture to the flour, and blend together on lowest speed. Once the flour has been dampened, increase the speed of the mixer to medium, and process dough for 5 minutes. Remove from mixer, and knead in additional flour if needed. The dough should be smooth and elastic. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in volume.

Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes.

Heat an oven to 425 degrees. Flatten each ball, 1at a time, and roll or hand stretch into a 6-inch round. Place each round in a single layer on a lightly greased baking sheet. Top with tomato slices, cheese and salt & pepper. Bake for 10-15 minutes, until crust is crisp and pizza is cooked through. Remove from the oven, cut into slices and top with fresh basil.

Pasta Bolognese

Serves 6

  • 2 tablespoons good olive oil, plus extra to cook the pasta
  • 1 cup of mirepox (onions, carrots and celery, equal parts)
  • 1 pound lean ground sirloin
  • 4 teaspoons minced garlic (4 cloves)
  • 1 tablespoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-ounce) can crushed tomatoes, preferably San Marzano
  • 2 tablespoons tomato paste
  • Kosher salt and freshly ground black pepper
  • 3/4 pound dried pasta, such as orecchiette or small shells
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup chopped fresh basil leaves, lightly packed
  • 1/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese, plus extra for serving

Method: Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the mirepox and cook until softened. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.

Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.

While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side.

Italian-Style Zucchini with Parmesan

Serves 6 to 8

  • 6 medium zucchini
  • Good olive oil
  • 2 large yellow onions, cut in half and sliced 1/2 inch thick
  • Kosher salt
  • Freshly ground pepper
  • 1/2 cup grated Parmesan cheese

Remove the ends of the zucchini and cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices.

Heat 2 tablespoons of olive oil in a large saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini.


Italian Orange Soda: Make an orange simple syrup using 2 cups of sugar, 2 cups of water, and the peel (without pith) of an entire orange. Mix together and cook until sugar is dissolved, then cool with the peel in the sugar solution. Squeeze the juice of 6 oranges into the simple syrup after it has cooled. Pour ¼ cup of simple syrup into a glass with ice, then top with club soda. Mix and drink right away.


Blueberry Hand Pies with Homemade Whipped Cream

Prepared Pie Crust: Makes 8 portions for mini pies


  • 2 1/2 cups all-purpose flour, (spooned and leveled)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 16 tablespoons cold (2 sticks) unsalted butter, cut into pieces
  • 1/4 to 1/2 cup ice water


In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.

Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.

Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.) Makes 2 disks for a full pie or 8 mini pies.

Mini Pies:


  • 4 cups fresh or frozen blueberries
  • 1 lemon, zested and juiced
  • 1 tablespoon flour
  • 1 tablespoon sugar
  • 1 8-ounce portion of prepared pie crust, such as Trader Joe’s brand
  • Flour as needed
  • 1 egg with a dash of water, mixed well
  • Sugar

Directions: Heat the oven to 350 degrees. Mix together the blueberries, lemon zest and juice, flour and sugar. Cut the prepared pie dough into 8 portions, then form into circle, dusting your hands and the dough with flour only if needed. Place the dough circle on a board, and put about 2 tablespoons of the berry mixuture in the lower half of the dough circle, leaving a 1/2 –inch border. Fold the upper half of the dough over the lower half, lining up the edges, then crimp the edges with a fork. Poke the top of the dough with a fork once, then lightly brush with the egg mixture and sprinkle with a pinch of sugar. Bake in the oven until browned, about 15 minutes and eat.

Fresh Whipped Cream

Place 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla in a large, cold, stainless steel bowl. Using a whisk, beat the cream in a very quick circular motion until the cream begins to set and thicken. Continue to beat until the whipped cream forms medium peaks.


Queso Fundido:

Serves 6


  • 1/4 pound Breakfast Sausage or Chorizo (uncooked)
  • 1/2 Medium Onion, Finely Diced
  • 1 whole Bell Pepper, Seeded And Finely Diced
  • 8 ounces Monterey Jack, Grated (Or Mozzarella, Or Other Stringy Melting Cheese), Grated
  • Sprinkle Of Chili Powder
  • ¼ cups Cilantro, Chopped
  • Tortilla Chips For Serving


Preheat oven to 350 degrees. In a large skillet, cook and crumble the sausage until brown. Remove from skillet and drain on a paper towel. Pour off any excess fat. Add onions and bell peppers to the skillet and cook over medium-high heat until the veggies are soft and golden brown, about 7-8 minutes. Remove from heat and set aside.

To build the fundido, place 1/3 of the cheese in a medium-sized ovenproof skillet. Add half the sausage. Add another third of the cheese, then as much of the veggie mixture as you’d like (you may have a little left over.) Add almost all of the remaining cheese, the rest of the sausage, then whatever cheese you have left. Sprinkle the top very lightly with chili powder.

NOTE: Depending on the size of your skillet or baking dish, you may have some ingredients left over. Just build so that the ingredients roughly reach the top of the skillet; they’ll shrink quite a bit once the cheese melts!

Place into the oven and start watching it about 4 to 5 minutes in. You want to bake it until the cheese is totally melted, hot, and slightly bubbling…but before the cheese starts to firm up/harden. (In other words, you still want the cheese to be extra gooey.)

Remove from the oven, top with chopped cilantro, and serve immediately with tortilla chips! IMPORTANT: Wrap a cloth around the skillet handle so guests won’t burn themselves.

Mango Banana Smoothie

Serves 1

  • 1/2 cup frozen mango
  • 1/2 banana
  • 1/2 cup coconut water
  • 1 splash vanilla extract

Combine all of the ingredients into a blender and mix until smooth.

Chicken & Veggie Fajitas

Serves 6


  • 1 pound boneless skinless chicken breasts, cut into small strips
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Salt & pepper
  • 1 bell pepper, quartered, seeds removed, cut into thin strips
  • 1 zucchini, cut into thin strips
  • 1 red onion, cut into wedges
  • 1/4 cup cilantro leaves, chopped
  • 2 ripe avocados
  • Lemon or lime juice
  • Garlic powder
  • 8 corn tortillas


Put chicken breasts in a bowl and coat with lime juice, olive oil, cumin, coriander and salt and pepper. Put the vegetables in a bowl and coat with olive oil, salt and pepper.

Preheat a cast iron skillet or flat top grill until it is very hot. Cook the vegetables, turning with a pair of tongs, until the vegetables are tender and slightly charred. Remove from the pan and add the chicken, cooking, turning with a pair of tongs, until chicken is cooked through and slightly charred. Place the tortillas on the grill until just warmed through, about 30 seconds.

Remove the avocado from it’s skin and put in a bowl. Add the juice of one lemon or lime, season with salt, pepper and garlic powder. Mash the avocado until smooth and taste for seasoning. Add a bit more lemon or lime juice, salt and pepper if needed.

To assemble the fajitas place some peppers, onions, zucchini, chicken and cilantro and avocado in a tortilla.

Grilled Corn and Bean Salad

Serves 6-8

2 fresh ears of corn, husks removed

1 red bell pepper
1 cup black beans, rinsed and drained
1 cup chickpeas, rinsed and drained
½ cup loosely packed fresh cilantro leaves, chopped
2 tablespoons red onion, chopped
1 teaspoon kosher salt
Freshly ground black pepper
1/4 cup freshly squeezed lime juice (from about 2 limes)
1 teaspoon sugar
2 teaspoons kosher salt
1 teaspoon red wine vinegar
1 teaspoon ground cumin
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
Hot sauce, preferably Crystal Hot Sauce

For the salad: Preheat a grill on high for 5 minutes. Reduce the heat to medium high and grill the corn, with the cover closed and turning occasionally, until some kernels are black, about 12 minutes. Remove and allow the corn to cool slightly.

Cut the sides of the bell pepper into planks. Drizzle with a bit of olive oil, salt and pepper. Grill the bell pepper on the grill until char marks form. Remove from the grill.
Using a sharp knife, cut off the kernels into a very large, deep serving bowl. (Hold the narrow end of the cob, point the other end into the bowl and cut downward, so that flying kernels are trapped by the bowl itself.) Cut the bell peppers into a dice and add to the corn. Add the black beans, chickpeas, cilantro, onions, salt and pepper to taste to the bowl and toss.
For the dressing: Whisk together the lime juice, sugar, salt, vinegar, cumin, garlic and olive oil in a small bowl. Season to taste with hot sauce.
Pour the dressing over the salad and toss to thoroughly coat. Let sit at room temperature for 20 minutes, toss again and serve. The salad can be made a day in advance, covered and refrigerated. Bring to room temperature before serving.



Churro Cupcakes with Cinnamon Cream Cheese Frosting and Caramel

Makes 12

For the cupcakes

1 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 (1 stick) cup unsalted butter, at room temperature
1 cup sugar
2 eggs
2 teaspoons vanilla extract
1/4 cup vegetable oil
1/2 cup milk

For the frosting

4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon

1 tablespoon of sugar mixed with 1 teaspoon of cinnamon, for sprinkling

To make the cupcakes:

Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.

In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside.

In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, until just combined then stir in the vanilla and oil. Sprinkle 1/3 of the flour mixture over the butter mixture and gently stir in until barely combined. Add half of the milk, mixing until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour. Do not over mix.

Fill each cupcake tin with 2 tablespoons of batter, or until the cupcake tin is filled half way. Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it. Allow the cupcakes to cool completely before frosting.

To make the frosting:

Cream the butter and cream cheese together in a large bowl. Add the sugar, one cup at a time, beating well between each addition. Stir in the cinnamon until thoroughly combined. Then stir in the vanilla. Beat the mixture well, until light and fluffy.

Pipe onto cupcakes, sprinkle with a little cinnamon sugar.

Caramel Sauce

  • 1 cup sugar
  • 2 tablespoons butter
  • 1/2 cup heavy cream

For the sauce: • Place the sugar in a heavy bottomed sauce pan and place over medium high heat. Heat sugar until it starts to turn into a light brown liquid around the sides of the pan. Gently stir in the liquid with the dry sugar to incorporate. As soon as the sugar is liquid and light brown in color, carefully stir in the butter. The mixture will bubble, so stand away from the pan, as the mixture is scalding hot! Once the butter melts, stir in the cream. Some lumps may form, just continue to stir until the caramel is smooth and saucy. Add additional cream if needed to make it more smooth. Serve the sauce at room temperature. 

Chicken Potstickers

Makes 20 potstickers


  • 2 garlic cloves
  • 1 carrot, grated
  • 1-inch section of fresh ginger
  • 1/4 pound ground chicken
  • 3 1/2 tablespoons low-sodium soy sauce, divided
  • 1/4 teaspoon Asian sesame oil
  • 20 wonton or gyoza wrappers
  • 1 tablespoon rice vinegar (not seasoned)
  • 2 tablespoons vegetable oil
  • 1/2 cup water


Make filling:

With food processor running, drop in carrots, garlic and ginger and finely chop. Stop motor and add chicken, 1/2 tablespoon soy sauce, sesame oil, and 1/8 teaspoon each of salt and pepper. Pulse until just combined.

Form dumplings:

Put 2 wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound a rounded teaspoon filling in center of each wrapper. Fold in half, into triangles or half-moons, and pinch edges tightly to seal. Make 18 more dumplings in same manner.

Make dipping sauce:

Stir together with remaining 3 tablespoons soy sauce and vinegar.

Fry dumplings:

Heat vegetable oil in a 12-inch nonstick skillet over medium-high heat until hot, then arrange dumplings, slightly overlapping, in a spiral pattern and fry until bottoms are pale golden, 2 to 3 minutes. Add water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 6 to 7 minutes. (Use a spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.) Remove lid and invert a large plate with a rim over skillet. Holding plate and skillet tightly together, invert dumplings onto plate. Serve immediately, with dipping sauce.

Vegetable Rice Stir Fry

  • 1 cup quick cook brown rice
  • 2 cups water
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 2 teaspoons olive oil
  • 6 ounces asparagus spears, zucchini or snow peas, trimmed and cut into 1-inch pieces
  • 1 medium red bell pepper, thinly sliced into 1-inch pieces
  • 4 scallions, cut into 1-inch pieces
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh ginger
  • 4 teaspoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • Hot red pepper sauce, to taste


Combine rice, water and salt in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer until the liquid is absorbed, about 10 minutes. Spread the rice out on a large plate and let stand for 5 minutes.

While the rice is cooling, coat a large nonstick wok or skillet with cooking spray and place over medium heat. Pour in eggs and cook, stirring gently, until just set, 30 seconds to 1 minute. Transfer to a small bowl.

Heat  olive oil in the pan over medium-high; add asparagus and cook, stirring, for 2 minutes. Add bell pepper, scallions, garlic and ginger; cook, stirring, until the vegetables are just tender, about 2 minutes. Add the cooked rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute. Fold in the cooked eggs. Remove from the heat; stir in sesame oil and hot sauce.

Basic Crepes

Makes about 12


2 eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tbsp. melted butter

Toppings such as: fresh strawberries, banana slices, fresh whipped cream, Nutella, fresh lemon juice and powdered sugar.

Directions: In a blender, mix eggs, milk, water, flour and butter until just blended. Do not over mix, or crepes will be tough. Hold chilled for 20 minutes.

Heat a small non-stick skillet and spray with cooking spray. Pour enough crepe batter in the bottom of the skillet to form a thin layer, then cook until small bubbles form. Using a flexible spatula, gently flip the crepe over. Hold warm until ready to serve. Put your favorite toppings on top!


Sparkling Ginger Berry Refresher

  • 1 cup strawberries (stems removed and chopped), raspberries or blueberries
  • ½ cup sugar/ ½ cup water/ ¼ cup ginger slices to make a simple syrup
  • 4 cups of sparkling water

Prepare the berries by washing, drying and cutting if necessary. Make a simple syrup of sugar, water and ginger slices in a sauce pan over high heat until boiling and sugar is combined. Cool and remove the ginger slices. Place the berries in a pitcher and muddle until juices release and fruit is completely smashed. Add the ginger simple syrup and mix. Add sparkling water to taste, depending on how sweet you like your refresher.

Orange Chicken



  • 2 tablespoons cornstarch
  • 4 egg whites
  • 4 boneless chicken breasts, cut into bite-sized pieces


  • 1/2 cup orange juice
  • 1 tablespoon soy sauce
  • 1 packed tablespoon brown sugar
  • 1 tablespoon rice wine vinegar
  • 1/4 teaspoon sesame oil
  • Dash salt
  • Dash crushed red pepper
  • 1 clove garlic, pressed
  • A little grated or minced ginger
  • 1 teaspoon cornstarch
  • Vegetable or peanut oil, for frying


For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.

For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.

Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.

Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.

Toss the chicken in the sauce and serve.


Basic Vanilla Cupcake Recipe


1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
2/3 cup sugar
1 1/2 sticks (6 ounces) unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk


Preheat the oven to 350 F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.

Whisk the flour, baking powder and salt together in a medium bowl.

In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to overmix the batter. Divide the batter evenly in the prepared tin.
Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, 18 to 20 minutes (10 to 12 minutes for minis). Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired.


Basic Vanilla Frosting Recipe


3 cups confectioners’ sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream


In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.



 In & Out Truck Sliders

1/4 cup mayonnaise
2 tablespoons ketchup
1 tablespoon sweet pickle relish
1/2 teaspoon white vinegar
1 pound ground beef

Kosher salt & fresh ground pepper
4 slider buns, split
3/4 cup shredded iceberg lettuce
4 to 8 thin slices tomato
Freshly ground pepper
1/4 cup yellow mustard
4 slices American cheese

Mix the mayonnaise, ketchup, relish and vinegar in a bowl; set aside. Shape the beef into 8 patties, about 4 inches wide and 1/2 inch thick.
Heat a griddle or skillet over medium heat; lightly brush with vegetable oil. Toast the buns on the griddle, split-side down. Spread each toasted bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with some lettuce, 1 or 2 slices tomato and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.)

Season both sides of the patties with salt and pepper. Working in batches if necessary, put the patties on the griddle and cook 3 minutes. Spread about 1 1/2 teaspoons mustard on the uncooked side of each patty, then flip and top each with 1 slice cheese; continue cooking about 2 more minutes for medium doneness. Sandwich the patties on the bun and serve.

 Black Bean Patties


  • 1 can black beans, rinsed and drained
  • ½ cup cooked quinoa
  • 2 green onions, minced
  • 1 garlic clove, minced
  • 1/4 teaspoon chili powder
  • 1 teaspoon olive oil
  • Salt & Pepper

Place the ingredients into a bowl and mash together until mixture is slightly chunky, but holds together. Form into 6 patties and heat a skillet with a drizzle of olive oil. Cook the patties in the skillet until browned and heated through.


Grilled Summer Vegetable Salad with Lemon Vinaigrette



  • 2 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon chopped fresh Italian parsley
  • 1 teaspoon chopped fresh basil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 3/4 cup extra-virgin olive oil


  • 10 asparagus spears, each trimmed to 5-inch length
  • 4 green onions, green tops trimmed off and used for another purpose
  • 1 medium zucchini, cut lengthwise into 1/4- to 1/3-inch-thick slices
  • 1 red bell pepper
  • Olive oil (for brushing)
  • 1 head of romaine lettuce, washed and spun dry in a salad spinner


For vinaigrette:

Combine first 7 ingredients in medium bowl. Gradually whisk in oil; season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

For vegetables:

Prepare barbecue (medium-high heat). Arrange all vegetables on baking sheets. Lightly brush all vegetables with oil; sprinkle with salt and pepper. Grill asparagus, green onions, zucchini, and red peppers until lightly charred and just tender, turning occasionally, about 5 minutes for green onions, 8 minutes for asparagus and zucchini.

Cut asparagus, green onions, zucchini and red bell peppers crosswise into 1-inch pieces; place in large bowl. Mix vinaigrette into vegetables and lettuce. Season the salad with salt and pepper if needed and serve.



Sweet and Russet Potato Oven Fries

Peel and cut 4 sweet or russet potatoes into half, quarters, and then equal sized wedges. Arrange on a baking sheet and season with olive oil, salt and pepper. Heat the oven to 350 degrees, then bake the potatoes until crispy on the outside and tender inside, turning every 10 minutes, for a total of 35-45 minutes. Serve while hot.

Quick pickles 

  • 1/2 cup white vinegar
  • 2 tsp sugar
  • 1 tsp salt
  • 1 cracked clove garlic
  • 1 tsp dill
  • 1 bay leaf
  • 4 cucumbers, cut into rounds


Heat the vinegar, sugar, mustard seed, salt, and garlic and simmer until sugar dissolves.  Toss the dill, bay leaf, and cucumbers together in bowl.  Pour liquid over cucumbers and stir. Cool cucumbers and pack in a sealed container. Refrigerate for up to a week.





  • 1 1/2 cups quick oats
  • 3/4 cup rice Krispy cereal
  • 3 tbs butter
  • 3 tbs honey
  • 1/4 cup plus 2 tbs brown sugar
  • 1/2 tsp vanilla
  • 1/4 cup mini chocolate chips
  • 1/4 cup coconut
  • Pinch of salt


Melt butter, honey, brown sugar, vanilla and pour over the oats and cereal. Sprinkle chocolate chips and coconut over the mixture and let the sugars harden, then break into chunky pieces.



Plastic Baggie Ice Cream

  • 1/2 cup 1/2 &1/2
  • 1tbsp sugar
  • 1/4 tsp vanilla
  • 1 cup of ice mixed with 2 tablespoons of rock salt


Put the half and half, sugar and vanilla into a small plastic baggie and seal. Place the ice and rock salt into another plastic bag and stuff the half and half bag into the ice bag. Seal tightly, shake vigorously until the ice cream mixture has solidified and eat.


%d bloggers like this: