Tag Archives: grain salad

summer camp fun – week 2!

19 Jul

QjMCMkuZMbe2nkPntwhLKCHRThuGXQW8OMiIULIqojYThe second week of our first camp session is drawing to a close, and I can’t believe all the amazing things our campers have done over these past two weeks!

Despite the heat wave, our campers had a week of fun and adventures. Although we were disappointed not to be able to go on some of the trips we had planned, our days were full of delicious new recipes, art + garden activities, and a special heat wave treat!

ZzZGaQGrkLY46mIS4SKU6VIuvbBRnWMm538QH2DjfMcOn Monday, our campers braved the great outdoors for an interactive and fun trip to the Brooklyn Grange. There, our campers learned about bee pollination, harvesting vegetables, and a great song about compost which we put to good use later in the week. They also had the opportunity to create a delicious quinoa salad using fresh vegetables from the farm.

On Tuesday, we spent some time in the kitchen baking nutritious morning glory muffins. Everyone thought it was fun to see how good vegetables can taste in a muffin, and they were the perfect mid-morning snack before an afternoon at the movies! To escape the heat, everyone made a special trip to the theater for a showing of Despicable Me 2. It was a nice way to eas into the hot week ahead.

LwFvmI9yb3tw0hsFa-GhAYVma1C2D7czP-EW0trrWwoWednesday was a very exciting day at camp. After a few long days of anticipation, our campers traveled to Ample Hill Ice Cream where they learned about the ice cream making process, and then made their own vanilla ice cream on a bicycle! It was a big hit among the campers, and everyone was very excited to finally taste what they had churned. The campers returned ready for some nourishing food, and worked together to make tomato, mozzarella + pesto sandwiches. We rounded out the afternoon by making our own play dough and dying it using different foods! We had blueberries for purple/blue, pureed kale for green, and ketchup for red/orange.

Thursday we started the day with sparkling fruit sangria [don’t worry… it was kid friendly!]. White grape juice, seltzer, peaches, grapes, and nectarines made a refreshing drink before our morning art project. For lunch, we worked hard to make veggie hand pies + mashed potatoes. The campers even made the dough from scratch, and they were delicious. During lunch I even overheard one camper exclaim ‘This is the best thing I have ever tasted!’ Needless to say we have some budding young chefs among us.

N0ETonHm7MuIo0sQVWs8VS9wLFaPlylyzkRnqeo5MXcAs a Friday treat, we made another round of popsicles [blueberry + ‘coconut cream’] in the morning before heading the Union Square Farmers Market for another edition of Top Chef – Grain Salad! Each group bought three different color vegetables, 1 herb, and 1 type of salad green to mix with their quinoa, couscous, or brown rice. It was the perfect lunch for such a steamy day. We finished off the week with a relaxing yoga class. As our first session drew to a close we presented our Food + Garden experts with their very own cookbooks, a graduation certificate, and a golden spatula to symbolize their time with Butter Beans.

summer grain salad

17 Jul

photo (2)Sometimes when lunch-time rolls around it’s challenging to create a masterpiece meal.

Lunch is often-times overlooked, as we make sandwiches, and easy items that will satisfy our hunger in the shortest amount of time.

This lunch idea may not look easy, or quick but it really is!

All it takes is cooking some brown rice (or quinoa) (prep the rice a day earlier – when you are cooking dinner, or in the morning during breakfast time), and add in some chopped veggies.

Your lunch is about to get a little fancy!

Serves 2 Prep time: 5 minutes Total time: 7 minutes (~40 minutes for the brown rice)

Ingredients:

  • 1/2 cup brown rice
  • 1 cup water
  • 3 tbsp feta cheese, chopped
  • handful cilantro, chopped
  • 1/2 medium tomato, chopped
  • 1/2 avocado, chopped
  • 1/2 small red onion, chopped
  • 2 radishes, sliced
  • 1 tbsp olive oil
  • 2 tsp cumin
  • pinch sea salt
  • a few grinds of pepper

Directions:

1. Cook your rice: Add rice and water to a pot, bring to a boil then down to a simmer. Cook for about 40 minutes, or until all water is absorbed. Best if made the night before, or the morning of so it has time to cool.

2. Prep your ingredients: Chop your cheese, and veggies.

3. Assemble: In a large bowl, add in your rice, then top it with all of your goodies. Drizzle olive oil, sprinkle in cumin (add more if you want the taste to pop!), salt and pepper then mix thoroughly.

Enjoy this masterpiece meal, and let it inspire the rest of your afternoon. Cheers!