This week's menu: Around the World in Five Dishes

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Chicken with Herb Sauce 

Made with chives, parsley, rosemary and thyme from the youth garden. Based on this recipe.

Stir Fried Peas and Pea Shoots

Made with pea shoots from the youth garden. Pea pods and garlic scapes from the Mobile Market
Adapted from this recipe.

Focaccia

Topped with rosemary from the Youth Garden.
 From Simply in Season.

Peas mo' Lettuce

Red leaf lettuce, spinach, and swiss chard from the Youth Garden.
Japanese salad dressing from Moosewood Cooks for a crowd, see below for the recipe.

Strawberry Cobbler

Based on this recipe.

 

This week our wonderful team leaders cooked the first summer lunch of the year. Their menu was inspired by local produce available in early summer in Western New York: peas, garlic scapes, salad greens and strawberries.

Japanese Dressing 

  • 4 garlic scapes 
  • 1/3 cup grated ginger
  • 1 tsp powdered mustard
  • 4 tsp soy sauce
  • 2 tsp sesame oil
  • 1 cup rice vinegar
  • 2 cups vegetable oil
  • pepper to taste
Add all ingredients except vegetable oil to blender and blend. Slowly add in the vegetable oil until dressing is smooth and thickened.


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