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Meet Day Yar!

My name is Day Yar Paw. I am 17 years old. I’m smart, ambitious and independent. I’m a junior in Mckinley High School. I was born in Thailand and moved to America in 2013. Living in Thailand was very difficult and there is not a lot of opportunities, especially when it comes to education and jobs. Moving into America was an amazing decision for my siblings and I. There’s so many opportunities in America, they have nice clothes for us to wear, good food and also meeting so many different people from different cultures. I started working at MAP in school year of 2018. Working at MAP helps improve my communication skills and slowly come out of my shell. I also learn different skills in cooking class with Bethany. All the staff members and workers are kind and friendly. After high school, I will be attending Cosmetology school so the money that I got from working at MAP, I will save some and spent some on the things that I need for Cosmetology. The important thing that I’m currently working on right now is to improve myself as a young woman, always have the positive mindset and moving forward with my life.   

Fish Tacos with Cabbage and Lime

INGREDIENTS

1 Lb Tilapia Filets
(boneless, skinless, cut into 2-inch pieces)
2 TBSP Olive Oil
¼ CUP  Sour Cream
1 Lime (half finely zested and juiced,
half cut into wedges)
Hot Sauce, to taste
12 Corn Tortillas
1 Head Cabbage (red or green),
thinly sliced
1 CUP Cilantro, chopped
1 Onion, finely chopped
Salt and Pepper, to taste

STEPS


1. Heat broiler, with rack in highest position. Pat fish dry with paper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper. Broil until fish is browned on top and flesh is opaque throughout, 5 minutes.

2. Combine sour cream, lime zest and juice, and a few dashes hot sauce. Season with salt and pepper. Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, cilantro, and onion. Serve with lime sour cream and lime wedges.

TIPS 


1. Cabbage replaces lettuce in this dish for a heartier filling.


2. Feel free to decrease the number of tortillas to make portions larger.

3. Try replacing sour cream with Mexican Cojita cheese for a more authentic feel.


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.

Garlic Scape Pesto

INGREDIENTS

12-15 garlic scapes, roughly chopped
⅔ cup toasted walnuts 
12 basil leaves
½ cup Parmigiano Reggiano, grated 
1-2 teaspoons lemon juice, to taste 
½-1 teaspoon salt, to taste
½ teaspoon black pepper 
1 - 1 ½ cups olive oil, to taste

STEPS


1. Place garlic scapes, toasted walnuts, basil leaves, lemon juice, salt, and pepper in blender or food processor. Pulse the ingredients a few times until they are roughly mixed.
2. Add Parmigiano Reggiano and pulse a few more times.
3. With food processor or blender running, slowly add olive oil.

TIPS 

1. To store, transfer pesto to a container and cover with a thin layer of olive oil. 


2. This pesto freezes well, so store in the freezer for long-term enjoyment! Freeze in jars or try making ice cubes that you can melt right into pasta and veggie dishes.

3. To make this pesto vegan friendly, simply leave out the cheese or replace with your favorite hard cheese substitute.

Recipe adapted from: 

https://www.pinterest.com/pin/380906080956911108/


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.

Apple and Cabbage Slaw

INGREDIENTS

Slaw
3 cups Cabbage (can be a mixture of green and red or however you like)
1.5 Gala Apples, sliced into thin strips
2 Carrots, grated
3 Green Onions
1 Cilantro (small handful)  
       
Dressing
2  TBSP Olive Oil
2  TBSP Honey
2  TBSP Apple Cider Vinegar
1  TSP Lemon Juice
Salt and Pepper, to taste
Dash of Cayenne Pepper

STEPS

1. Shred cabbage into fine strips.

2. Grate carrots using large holes on the grater.

3. Slice green onions and cilantro thinly and combine with cabbage and carrots.

4. Slice Gala apples into thin strips and add to slaw mix.

5. Combine all dressing ingredients and mix well with a fork.

6. Drizzle over slaw making sure to coat all ingredients well.

7. Serve chilled.

TIPS

1. Great accompaniment to pork dishes.

2. You may make the slaw mix without the apples ahead of time, then add apples and dressing a few hours before serving to help with preparation time.

3. Not a big cabbage fan, no problem. Feel free substituting half of the cabbage with a hearty lettuce such as Romaine.

4. Dress the salad at least an hour ahead of time to allow flavors to meld.

5. Excellent source of Vitamin A, Vitamin A has been shown to important for eye health and immune function.

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.