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Meet May!


My name is May, I’m a junior at McKinley High School . This is my first school year working at MAP. I was born in Thailand and moved to America in 2007. I speak karen. I love to play sports like soccer, volleyball, tennis. I play for McKinley varsity soccer and also play for club soccer. For volleyball I play for my dad team which we play during the spring and summer time. I played tennis for school. I joined other sports but those are my top 3 favorites. I also love to dance. I started dance when I was younger for a karen dance team. We would always perform at our ceremony. Now I even have my own dance team and we perform at Karen New Year and Karen Wrist Tying Ceremony. I also love to cook, my favorite dish is coconut noodle soup. This is a Thai dish which my mom makes for me all the time. I love to be out going, I want to experience as much as I can. One thing in life I want to try is bungee jumping.

Leftover Veggie Fritters

INGREDIENTS

1 CUP finely chopped cooked veggies
3 TBSP flour, any type
1 CUP oats, bread crumbs,
crushed pretzels, cereal or crackers
1 egg or egg substitute
1 TBSP garlic powder
1/2 TSP seasoning
(oregano, thyme, or parsley works well)
Salt, to taste
½ in. of cooking oil in frying pan 

STEPS

1. In a small bowl, beat egg, garlic powder, seasoning, and salt with a fork or whisk until scrambled. If using crackers, cereal or pretzels, add them to a ziploc bag or bowl and crush with a spoon until they are a similar consistency to bread crumbs.

2. Place cooked veggies in a mesh sieve or colander and press out any residual liquid. Place in mixing bowl. Add egg mixture.

3. Add flour and mix thoroughly. Add additional dry ingredient (whichever you are using) about 2 tbsp at a time until mixture will form a ball when molded in your hand. Form mix into golf-ball sized balls and set aside.

4. Heat oil in frying pan over medium heat. When hot and lightly popping, smash veggie ball into a patty and carefully add to oil. Fry each side for roughly 4 minutes. Remove carefully with a spatula.

5. Place cooked fritters on a paper towel-lined plate to dry.

TIPS 

1. Serve with your favorite dip. We tried ours with a simple cashew cream!

Recipe adapted from: 


Danielle Rovillo, MAP's Mobile Market Director

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.

Savory Carrot Pie

INGREDIENTS

1/4 CUP water 
1 chilled pie crust 
1-1/4 LBS. fresh carrots
1 medium onion, peeled, ends removed
1 TBSP canola oil
1-1/2 TSP salt, divided
1/4 TSP pepper
1 CUP milk
4 large eggs 
1 CUP half and half
1/2 TSP thyme
1 CUP grated Cheddar cheese


STEPS

ROAST THE CARROTS AND ONIONS
Preheat the oven to 400° F. Line a large baking sheet with parchment paper. 
Cut the carrots into 1-1/2-inch chunks. Cut the onions into large sections. Place carrots and onions in a bowl with oil, 1/2 teaspoon of the salt and the pepper. Stir to coat the vegetables, then spread the veggies on the prepared sheet into an even layer.
Place the pan in the oven and roast the veggies 35 to 40 minutes, until the carrots are soft. Remove the pan from the oven. Increase the oven temperature to 425° Move the middle oven rack down one spot so that it's closer to the bottom of the oven.
PREPARE THE FILLING
Allow the roasted carrots and onions to cool a little, and then transfer them to the bowl of a food processor, along with the 1 cup of milk. Blend these until they are thoroughly combined and smooth. Set this mixture aside. (An immersion blender with a tall container also works well for this step.)
In a large bowl beat the eggs together with the half and half, the remaining teaspoon of salt and the thyme. Add the carrot mixture to the bowl and whisk to combine it all together. Stir in half of the Cheddar cheese.

FILL AND BAKE THE PIE
Take the prepared pie shell from the fridge. Pour carrot filling into shell. Sprinkle
the remaining Cheddar cheese evenly over the top. Place the tart carefully
into the oven on the lowered rack.
Bake the pie for 15 minutes. Reduce the temperature to 325° F and bake for
another 20 minutes, until a knife inserted into the center comes out clean.
Place the pie on a cooling rack and allow it to cool for at least 15 minutes
before slicing and serving.

TIPS 

1. Try using colorful carrots to jazz up this recipe!

Recipe adapted from: 


Bethany Ortqist, MAP Farm to Table Coordinator 

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.

♻️ Reduce, Reuse, Recycle: Soggy Leftover Vegetables Edition!




Here's a simple way to reduce waste and reuse cooked veggie leftovers. We made these simple fritters using the soggy bits of veggies leftover from 3 different meals.


Leftover Fritters
1 cup finely chopped cooked veggies (Included in our fritters: black beans, broccoli, zucchini, mushrooms, carrots, tomatoes)
3 tbsp flour, any type
~1 cup oats, bread crumbs, crushed pretzels, cereal or crackers
1 egg or egg substitute
1 tbsp garlic powder
1/2 tsp seasoning (oregano, thyme, or parsley works well)
salt, to taste
 1/2" of cooking oil in frying pan (we used Canola)

In a small bowl, beat egg, garlic powder, seasoning, and salt with a fork or whisk until scrambled. If using crackers, cereal or pretzels, add them to a ziploc bag or bowl and crush with a spoon until they are a similar consistency to bread crumbs.

Place cooked veggies in a mesh sieve or colander and press out any residual liquid. Place in a mixing bowl. Add egg mixture and flour. Mix thoroughly. Add additional dry ingredient (whichever you are using) about 2 tbsp at a time until mixture will form a ball when molded in your hand. Form mix into golf-ball sized balls and set aside.

Heat oil in frying pan over medium heat. When hot and lightly popping, smash the veggie ball into a patty and carefully add to the oil. Fry each side for roughly 4 minutes. Remove carefully with a spatula.

Place cooked fritters on a paper towel-lined plate to dry. Serve with your favorite dip.We tried ours with a simple cashew cream



Meet Alize!





My name is Alize. I like to think I’m fun and I’m quiet. Some of the reason why I’m quiet is because I have selective mutism, it’s a type of anxiety that prevents me from talking in an uncomfortable situation. When I’m with my friends though I’m super weird and loud. I’m a junior in high school and I go to Hutch Tech. I’ve worked at MAP for three years and honestly, it’s like my second home. I always look forward to coming to work and learning about new things. Music is one thing that inspires me the most. It’s always there and never lets me down. It’s my lifeline and my first love. Another thing that inspires me is art. It captures the beauty in things and it captures the little things that people don’t seem to catch. Pictures do the same thing and I love those as well. I’m also a big anti-bullying enthusiast. I’ve been bullied all my life and honestly, I don’t get why people bully. I could probably write two or three books on the matter, but this is supposed to be short. My favorite things to do are drawing, dancing and writing. It’s my way of distracting myself from my thoughts that drive me crazy. I write a lot. Stories, poems, lists just writing in general helps me get out my emotions in a way other than speaking. I’m going to share one of my favorite poems with you, it’s written in music’s point of view and explains the significance of music.