It's a new model for education, an opportunity to teach kids where their food comes from and how it can be used. Lisa Yamanaka, Culinary Instructor at Powell Gardens and Kristy Peterson have a preview of their culinary summer camp. The goal is to illustrate the seed-to-plate model, while also allowing children to explore and enjoy the outdoors, gain basic cooking and gardening skills, and become inspired to create in the kitchen and try new foods.
Greek Tomato Cucumber Salad
Ingredients:
- 4 tomatoes
- 2 cucumbers
- 1 red onion
- ½ c. feta cheese
- ¼ c. fresh oregano
- ¼ c. fresh parsley
- ¼ c. red wine vinaigrette
- Salt and Pepper to Taste
Instructions:
1. Dice tomatoes into medium sized cubes
2. Peel cucumber and slice
3. Cut red onion into thin slices
4. Mix all the veggies with the rest of the ingredients
5. Add salt and pepper to taste and enjoy!
Red Wine Vinaigrette
Ingredients:
- 1/4 cup red-wine vinegar.
- 1 tablespoon Dijon mustard.
- 1 teaspoon sugar.
- 1/2 cup extra-virgin olive oil
- Salt and Pepper to Taste
Instructions:
1. Mix the red wine vinegar, Dijon mustard and sugar in a bowl.
2. Slowly whisk in the olive oil, just a little bit at a time until all the oil is mixed in.
3. Add salt and pepper to taste.