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Meet Birch!

Hi! My name is Birch and this is my 4th school year at MAP. I started here when I was 14; I was just leaving middle school when I learned about MAP. Over time I’ve become interested in the connections between food, racial, and environmental justice. My time at MAP has been spent learning about myself and my world. My drive for service to community sprouted and was cultivated. I’ve been able to gain experience using my existing talents in a professional setting. After I graduate (I’m a senior at CHS) I’m taking a service/learning gap year. MAP has shown me what I’m capable of and I hope to figure out what I want to do.

Spaghetti Squash Lasagna with Broccolini

INGREDIENTS

3 pounds spaghetti squash
(halved lengthwise and seeded) 

1 tablespoon virgin olive oil 

1 bunch broccolini (chopped) 

4 cloves garlic (minced) 

1/4 teaspoon crushed red pepper (optional) 

2 tablespoons water 

1 cup part skim shredded mozzarella (divided) 

1/4 cup shredded Parmesan cheese (divided) 

3/4 teaspoon Italian seasoning 

1/2 teaspoon salt 

1/4 teaspoon ground pepper

STEPS

1. Position racks in upper and lower thirds of oven; preheat to 450°F.
2. Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)

3. Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl.

Recipe adapted from: 

This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.

Roasted Delicata Squash with Rosemary & Feta

INGREDIENTS

2 Delicata squash, about 1 pound each

3 tablespoons olive oil

1 tablespoon fresh rosemary, chopped

1/2 teaspoon kosher salt or to taste

Fresh ground black pepper

1/8 cup crumbled feta cheese

STEPS

1. Preheat the oven to 400 degrees.

2. With a paring knife, peel the squash. Slice in half lengthwise, and scoop out the seeds with a spoon. Place cut side down and slice into 1/2-inch half-rounds.

3. Place squash into a large bowl and toss with the olive oil, rosemary, salt, and pepper.

4. Spread onto a large rimmed baking sheet in a single layer.

5. Bake for about 20 minutes or until the side facing down is golden brown. Flip and bake for another 5 to 10 minutes until squash is tender and golden on both sides.

6. Place cooked squash into a serving dish and sprinkle the feta over the top. Serve.

Recipe adapted from: 

This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.

Veggie Hand Pie Recipe!



Recipe by Bethany O


Got a bunch of leftover veggies that you don't know what to do with? Try getting creative and make some veggie hand pies! If you don't have something on the list, don't feel like you need to go out to buy a bunch of groceries - see what you can do with what you have on hand!

INGREDIENTS

Crust
1 1/3 cup All Purpose Flour
2 tsp Cumin Seeds, toasted (OPTIONAL)
¾ tsp Salt
Pinch of Sugar
1 stick of Unsalted Butter, frozen, grated on grater
¼ cup Low Fat Milk
¼ cup Low Fat Yogurt

Filling
3 medium size Potatoes, boiled, peeled and mashed using hands or potato masher
¾ cup chopped Carrot
1 small Onion, chopped
1/2 cup chopped Green, Red, or Yellow Bell Pepper
3-4 Green Chilis, chopped fine OR Red Pepper Flakes to taste
1 TBSP Olive Oil
1 cup Cauliflower, chopped small OR Broccoli  
1/4 cup Green Peas OR Corn, fresh or frozen 
½ TSP Cumin Seeds OR 1 TSP ground Cumin
1 TBSP grated Ginger OR 1 TSP ground Ginger
Salt to taste
½ tsp Turmeric Powder
1 tsp Mango Powder OR Lemon Juice
1 Egg, lightly beaten for egg wash OR melted butter

STEPS 

Crust:
1. Place cumin seeds on a pan and toast on medium heat for around 3-5 mins with occasional stirring.
2. In a bowl, mix all the dry ingredients.Grate frozen butter and work with hands until mixture resembles small oat sized pieces. 
3. Make a well in center and add milk and yogurt. Mix it using a spoon. 
4. On a well floured surface, transfer the dough from the bowl and using hands bring it all together and knead only until it all comes together. DO NOT KNEAD TOO MUCH. 
5. Transfer the ball of dough in a plastic wrap and chill. Meanwhile, prepare filling.
Filling
1. Peel, boil, and mash potatoes with butter or olive oil.
2. Heat oil in pot, add cumin seeds and let them splutter. Add green chilis, onion, bell pepper, and carrots and saute for around 10-12 minutes on low-med flame until softened. 
3. Add cauliflower and peas. Saute them all together for another 10 minutes. 
4. Add mashed potato, ginger, salt, turmeric powder and mango powder or lemon juice. Mix and cook for another 5-7 minutes. Taste and adjust seasoning if needed. Set aside.
5. Roll out your dough on a well floured surface to about ⅛  inch thick. Cut into circles using a big circle cookie cutter or jar cap (about 4" in diameter). 
6. Spoon filling on right half of the circle leaving room on the edges. Fold left half over and seal the edges. You can use a bit of egg wash to help seal the dough. Press together with your fingers or use a fork.
7. Using a brush, rub egg wash or melted butter on top of the pies and transfer them to a parchment lined baking sheet.
8. Bake for 20-22 mins at 425F or until golden! Serve with sriracha!

TIPS

1. This recipe is extremely versatile! Use whatever veggies you have available and get creative!
2. You can even use this recipe to make mini apple pies. Just cook some apples, brown sugar, flour, and butter together in a pot for a filling and omit the cumin seeds from the crust! Voila!

Meet Khadija!


Hello! My name is Khadija. I was born in the country of Kenya. I was forced to leave my country due to war. I currently  go to Emerson School of Hospitality. My senior year has been very stressful with preparation for college, thinking about prom, and graduation. After I graduate high school, I plan on going to college to study hospitality management and hopefully one day own my own restaurant or catering service. I am inspired by the creativity of the people behind themed businesses like the Hello Kitty cafe and Dragon Ball Z restaurant. My favorite part of MAP is the Mobile Market. It's my favorite part because it helps me learn how to run a business and how everything works pertaining to owning a business.