Summer Lunch Finale + Tembleque!

For our last Friday Lunch of the summer, the teens chose some of their favorite dishes that we made over the course of the summer and created a special "highlight reel" menu. Check it out:

Sour Cherry Mint Lemonade
Korean Tofu Tacos w/ Quick Kimchi
Flatbread w/ Watermelon Sauce, Fresh Mozzarella and Nasturtium
Murgh Makhani (Butter Chicken)
Kusa Squash w/ Eggplant and Rice Stuffing

It seems fitting for our last Friday Lunch post of the summer to share a dessert recipe. Tembleque was certainly the staff pick for favorite dessert of the summer. Tembleque means "wiggly" in Spanish. It is simple, refreshing coconut-based dessert reminiscent of the Burmese Kyauk Kyaw dessert we made last summer. Try it out!

Serves: 4-6

  • 2 (13.5 oz) cans Coconut Milk
  • 6 cup sugar
  • 4 cup corn starch
  • 1 tsp. Salt
  • Ground cinnamon (for garnish)
  • Shredded coconut (for garnish)
  1. In medium saucepan over medium-high heat, combine coconut milk, sugar, cornstarch and salt, stirring to dissolve cornstarch. Cook, stirring constantly, until mixture comes to a boil and is smooth and thick, about 5 minutes.
  2. Pour into six 4-oz. molds, or one 3-cup mold. Cover with plastic wrap. Refrigerate until cold and firm, at least 3 hours, or up to 48 hours.
  3. To unmold, run thin knife around edge. Invert mold (or molds) onto serving plate. Top with toasted coconut, if desired. Sprinkle with cinnamon, if desired.
If you can't wait for it to cool to dig in, try eating it as a warm pudding! Some of our teens even preferred it this way!

Quick Yeast Bread


5 CUPS all-purpose white flour
2 TBSP yeast (or 2 x 7g pkts)
2 TSP sugar
1 TSP salt
2 CUPS warm-hot water
1⁄4 CUP cooking oil


Put 4 cups of the flour, yeast, sugar and salt into large bowl.

Pour in hot water and oil and mix until combined- it will be sticky.

Add the remaining flour in increments until dough is no longer sticky.

Knead for about 5 minutes until dough is elastic and smooth.

Place dough back into bowl and cover with a damp teatowel and let it rise until double its size- about 1/2 hour.

Punch it down and divide dough into two pieces.

Roll pieces long enough to fill two well oiled loaf pans and leave to rise until dough has reached the rim of the pan.

Bake at 400F for 40 minutes.

Rub hot breads with water and wrap in a teatowel to 'sweat' or soften the crust.


1. Perfect, quick recipe that does not require a starter. 

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.

Jalapeno Guacamole


2 Avocados (large ripe, pitted and scooped from skin)
2 TBSP Onion, minced
1 TBSP Cilantro, chopped
1/3 cup Jalapeño Peppers, diced
Fresh lime juice (squeeze of 1, to taste)
Salt and Pepper, to taste


1. Mash the avocado in a mixing bowl. 
2. Mix in the next 5 ingredients.
3. Serve with chips and enjoy!


Makes a great appetizer!

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.

Mexican Chicken Alfredo Pasta

For our Week 5 Friday Lunch, our theme was Fusion Food! This menu highlights dishes that blend cuisine from different cultures.
  • Cherry Mint Lemonade (American and Moroccan)
  • Cumber Green Bean Miso Salad (Chinese and Japanese)
  • Korean Tofu Tacos w/ Kimchi (Korean and Mexican)
  • Mexican Alfredo Pasta (Mexican and Italian)
  • Korean Popcorn Cauliflower (Korean and American)
  • Japanese Crepes (Japanese and French)
Although the recipe we're showcasing this week isn't in our typical plant-based style, it was so easy and the teens enjoyed it so much, that we have to share!

Mexican Chicken Alfredo Pasta
Serves 8

  • 1 package (16 ounces) gemelli or spiral pasta
  • 2 pounds boneless skinless chicken breasts, cubed
  • 1 medium onion, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 2 jars (15 ounces each) Alfredo sauce
  • 1 cup grated Parmesan cheese
  • 1 cup medium salsa
  • 1/4 cup 2% milk
  • 2 teaspoons taco seasoning
  1. Cook pasta according to package directions. Drain.
  2. Preheat oven to 350°.
  3. Meanwhile, in a large skillet over medium heat, cook chicken, onion, salt and pepper in oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in cheese, corn, beans, salsa, milk and taco seasoning.
  4. Toss pasta with chicken mixture. Divide between greased baking dishes. Cover and bake until bubbly, 30-35 minutes. 

Thai White Eggplant Stir Fry


3  White Eggplant, sliced into rounds 
½  Onion, thinly sliced 
2 TBSP Canola Oil
1 TBSP Cilantro, chopped
2 TBSP Red or Green Thai Curry Paste
Salt and Pepper, to taste


1. Trim the stem edge and cut the eggplant into round circle and saute them in 1 Tbsp of oil until soft. Keep them aside.

2. Take the same nonstick pan that you have sauteed eggplants before, add 1 tsp oil to it. Once the oil is hot, add thinly sliced onions to it, saute until onions become translucent.

3. Now add the sauteed eggplant rounds to the pan. Once the eggplant slices are mixed with onions, add some salt to it and leave it on medium flame for 5 min.

4. Now add the curry paste to the pan and mix it well gently, and stir fry for another 5 min until the everything is well combined and cooked.


1. This is a quick, exciting dish to put together. Great after a long day at work. 
2. You may add this curry paste to another of your favorite stir fry sauces to intensify its heat.

3. Any eggplant variety can be substituted, just make sure to cut into small 2” pieces to keep the cooking time the same. Pieces without skin make cook faster or lose their shape a bit but the flavor will remain delicious.

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.

Sukuma Wiki

This week's Friday Lunch theme was Street Food! This might be our favorite theme so far! Check out this tasty menu:

  • Bubble Tea
  • Bhajia
  • Sukuma Wiki
  • Pad Thai
  • Korean Dakkochi Chicken Skewers
  • Mitarishi Dango
Thought to have originated in ancient Greece and Rome, street food was popular amongst poor urban folk who didn't have an oven or hearth in their homes. Street food has become popular throughout the world as cheap, filling cuisine for all walks of life. For our menu, we focused on street food from Asia and Africa as that is where many of our teens our from. 
This week, we will be sharing a recipe that has become a MAP classic - Sukuma Wiki. This recipe is brought to us by Nina, one of our very own MAP Youth and Farm to Table Specialist. She shared this recipe with us last summer and it continues to be very popular among teens and staff. Nina told us that "sukuma wiki" means "push" or "stretch the week" in Swahili because it is very inexpensive, filling, healthy meal that can be used to stretch the meals for the week. 

Sukuma Wiki

Serves 3-4

  • 1 large bunch of kale or collard greens, stems removed, and cut into ribbons or large bite-sized pieces (cooks down alot!).  
  • 3 medium tomatoes diced
  • 2 teaspoons minced garlic
  • 1 large white onion
  • 2 or more tablespoons canola or cooking oil
  • 1 Tablespoons paprika
  • 1/2 teaspoon coriander
  • 1/2 teaspoon curry or turmeric spice
  • 1/2 teaspoon cayenne pepper or more to taste
  • 1/2 juiced Lemon (about 1 tablespoon)
  • 1 Tablespoon bouillon powder or cube 
  • Salt and Pepper to taste
  1. In a medium-large skillet, add oil, onions, and garlic, and sauté for about 2-3 minutes, stirring constantly to prevent any burns.  
  2. Then add tomatoes, curry, coriander and paprika, and continue stirring with a heavy wooden spoon, about 2 minutes.   
  3. Add bouillon powder; stir until ingredients have been thoroughly combine. Simmer for about 5 minutes or more.
  4. Throw in chopped collards, cayenne pepper, lemon juice, Continue cooking for another 5-10 minutes until flavors have blended and greens are cooked, according to preference. Adjust seasonings –Salt and pepper, turn off the heat.     
  5. Remove from the heat and let it cool. Serve with ugali, rice, or cornbread.

Notes: This recipe is flexible! Feel free to use what spices you have on hand.