Stephanie Alexander Kitchen Garden

Term 3

Grades 3 and 4 were back in the Kitchen last week.

A small group used salad items from our vegie patch to create a Salad of the Imagination – four types of lettuce, 2 types of parsley, fennel, radish, herbs and nasturtium were combined with a dressing of their imagination.

Another group used quinoa and salad items to make a delicious Winter Tabbouleh Salad.

The recipe is attached. https://sharedtable.kitchengardenfoundation.org.au/uploads/resource-library/resource-item/links/2020/11/04/link_5fa20c57a16d0_winter_tabbouleh.pdf

Last term, Isla helped to create a salad and then recorded her recipe.

Ingredients

1 tsp of salt
Half a tsp of pepper
1 tsp sugar
1 tsp golden syrup
1 tsp of lemon and lime juice
1 spoonful of vinegar, sun flower oil and olive oil
Cucumber and lettuce

Method

First, mix the salt, pepper, sugar, golden syrup, lime juice, lemon, vinegar, sunflower oil and olive oil.

Finely chop the lettuce and cucumber then put it in the bowl.

Stir. Then you’re finished.