7.1 | Part III - Food Revolution Wednesday
.Sautéed Kale with "Aglio e Olio" Pasta
.Salad Greens with Dijon-Yogurt Dressing
.Summer Macedonia with Apricots and Mint
"'Aglio . Olio e Peroncino', literally translated as garlic, oil and red peppers is as holy a trinity as the soffritto. Three simple ingredients create an irresistibly aromatic and spicy combination of flavors in less time than it takes to cook pasta or wash a colander of vegetables. In Italy a combination of ingredients is called 'holy' or 'sacred' when they are especially meaningful. Here, food is taken as seriously as spirituality one might say... "
I don't think lunch could have gone any better last week! I was more nervous about this menu than the others which is so funny as the menu was simply pasta, pizza, salad and fruit. I think it was because I knew how excited the crew would be for homemade pizza. What if the crust didn't turn out? What if we burn the pizza? What if the middle of the pizza is a soggy mess!? All of those things have happened to me in the kitchen at one time or another making pizza from scratch.
Oh Terri, the entire menu came together like a world series win and I could not be prouder of these three Prairie Farm Corps chefs! Here is how our third Food Revolution Day Wednesday with The Kitchen Notebook went down:
We stretched it out early with some yoga.
Crew members translate recipes from English to Spanish for farm produce recipients at WIC and Beacon Place.
"Mise en place" - Our honey and vinegar marinade.
The pizza dough balls are ready for the fridge!
Fresh garlic from the farm is a revelation! My new favorite thing.
We added some farm fresh jalepenos to our "Aglio e Olio". The simple trinity of Olive oil + peppers + garlic this week was a revelation to all of us. I could let this sit on my counter all day for a simple, fast Summer pasta dinner.
Your Olive Oil-Dijon Yogurt Dressing is a huge fan favorite. Measuring out all of the ingredients on the scale is truly the easiest thing in the world. Grams vs Cups = Grams wins! I just found your post on family favorite vinaigrettes and have bookmarked it!
At home, I usually use leftover pasta sauce for my pizza. Making this raw salsa cruda was crazy fast and simple. We all marveled at how delicious and easy it was to make!
We used a minimal amount of pressure in making the crust just like you taught us!
Freshly picked purple basil and freshly ground parmesan cheese were the chef's simple topping choices. Check out the crust "pleating". Oh yea!
Your Macedonia with Apricots and Mint recipe was a perfect "uncomplicated" finish.
Their pizza's came out PERFECT!!!! HURRAAAAAAAAYYYYYYYYYYY!!!!
The chefs decided to divide the pasta and add the sautéed kale to just one bowl.
The pizza was gone in 2 seconds flat. There was 7 bites of apricot left in the bowl.
We are beginning the recipe voting for our celebration dinner!
It is hard to believe that tomorrow is the last Food Revolution Day Wednesday before I pick you up at the airport. I get goosebumps on my arms when I think of seeing you on the curb, in person after all these years of screen time. I might just knock you over with some soppy happy tears.
We'll be cooking and teaching together in less than a week! The anticipation is CRAZY!!!!
Safe travels my dear.
Tomorrow we begin again, cooking farm to table - Part IV.
L & the #pfc