We’re sharing the recipes HON Summer Camp kids learned from the best chefs around town. Take a look and try them in your own home.
1 cucumber- diced
1 yellow squash- diced
1 cup corn (cooked and cut off the cob)
1 t lime zest
1 tomato- diced
2 T cilantro
1 jalapeno- diced
2 t salt
1 t black black pepper
pinch of cayenne (if desired)
Juice the lime after zesting, combine all ingredients. Salt and pepper to desired taste (might want more or less). Serve with tortilla chips or with fish or chicken.
I’ll do a healthy garden salad.
I want to blanch and then shock the green beans and broccoli. I’ll talk about why chefs do this, why it keeps the veggies green, and how it keeps the most nutrients in the veggies.
Then we’ll shave raw squash, and cut cucumbers, tomatoes, and kale to toss with the blanched veggies.
I’ll show the kids how to make a basic vinaigrette with olive oil and vinegar, and we’ll dress the salad and talk about other things they could add in at home.
Salt and pepper
36 sliced squash
1 liter of olive oil
2.5 cups of lemon juice
50 oz. spinach
6 cups shredded basil
4 cups feta
salt and pepper to taste
1. Chop squash in thin slivers.
2. Whisk together olive oil and lemon juice. Pour over squash. Marinate for at least 15 minutes.
3. Mix together rest of ingredients.
4. Eat and enjoy.