With the 2013 Crop City program winding down here in its final week, campers were treated to a very special visit at the Hands On Nashville Urban Farm yesterday!
Local chefs Tony Galzin and Jo Ellen Brown stopped by and spent the morning whipping up a pair of delicious summer dishes for campers to enjoy. The demonstrations, part of Crop City’s unique farm-to-table curriculum, gave dozens of youth a first-hand look at how easy it is to create dishes that are not only delicious, but healthy as well.
Chef Tony’s squash salad and Chef Jo Ellen’s fruit dip were such a huge hit yesterday that we thought it would be a great idea to share the recipes with you. Give one or both of these outstanding recipes a try in your own kitchen!
Summer Squash Salad
2 medium summer squash
1 bell pepper
6 cherry tomatoes
1 Tablespoon of olive oil
–Wash all vegetables.
–Cut squash into 1/4 inch slices.
–Microwave in a plastic container with a little water for 2 minutes.
–Check to see if the squash is tender. If it’s not, microwave until cooked.
–Strain out water and put the squash in a bowl.
–Cut the pepper in half. Remove the seeds, and cut into small dice. Add to the squash.
–Cut the tomatoes into quarters and add to the rest of the vegetables.
–Cut the lime into quarters and squeeze the juice over the vegetables. Add the olive oil and mix.
–Season with salt, pepper, and a small amount of cayenne, and mix.
Yogurt Almond Fruit Dip
1 cup of Greek or plain yogurt
1/2 cup of peanut butter or almond butter
2-3 Tablespoons of honey
Pinch of cinnamon (optional)
–Combine all ingredients in a large bowl. Whisk until the dip has a consistent color and texture. Serve with sliced apples.
Many thanks to both chefs for donating their time and expertise to help Nashville-area youth eat smarter and healthier!