Chef's Tasting Table 2019 | Pumpkin Butter + Jicima + Pears

Watcha making for your Thanksgiving Table?

How bout something super simple, tasty, versatile and your kids can make it?

Please welcome pumpkin butter to your world - I've never made so much in my life.

You can find pumpkin butter recipes all over the "interweb" and I chose this simple recipe from Half Baked Harvest as my go-to for our food education fun this Fall season; Thank you for the constant cooking inspiration Tiegan Gerard, your food blog is AMAZEBALLS. 

I slightly lowered the pumpkin spice amount and here is what I scooped up for our November school lunch tasting in the lunch room. 

The best part =  kids can make it themselves!

Pumpkin Butter

1 14-16oz can/box of organic pumpkin puree

1/2 c pure maple syrup

1/3 c organic apple cider

1 tsp pure vanilla extract

1 tsp ground cinnamon

2 tsp pumpkin pie spice

1/2 tsp iodized salt

Mix all ingredients in a large bowl and serve as a dip, spread, oatmeal mix in, yogurt parfait...  

or your own pumpkin spice latte!

OH YEA.

The kids loved the tasting and many had NEVER tried jicima ("yambean") before. I brought an uncut, whole jicima so the students could see how weird and brown it looks on the outside and identify it in the grocery during future shopping trips. 

Big thanks to Produce Manager Bob at our local Maple St Jewel for coordinating the massive jicima order and to Chef Myra for cutting them all up for us!! 

I am so thankful to the Diamond Lake School District Administration and Wellness Committee for sharing a passion for food education. It's been a dream to spear head this school lunch room tasting program every month, and I'm simply having a ball brainstorming new "bite sized" initiatives with the committee which are making such a difference in our #d76diamonds community.  

How did we get started? 

4 years ago, I helped the school district apply for the The Chef Ann Foundation Project Produce Grant which was the spark behind our "Chef's Tasting Table."

And speaking of sparks...

HAPPY 10 YEAR ANNIVERSARY CHEF ANN FOUNDATION!! 

Link over to their website and be inspired by how the foundation works tirelessly to inspire and empower school districts to reform school food. 

I am so very honored and excited to celebrate this incredible 10 year milestone with them: 

"One Mom's Mission - Food Educator, chef and mind body wellness coach Lindsey Shifley spearheads big changes in school food for Lake County, Illinois."

Thank you thank you thank you Chef Ann Foundation for leading American school food reform!

It all starts at home plate.

To the Mullies we go...

xoxoL

Chef’s Tasting Table Day 14 // St. Patrick's Day Carrot Top Pesto

Need a fun green food idea for St. Patty's day tomorrow (or really any day)? I've got just the pesto recipe for YOU. I love that you can swap in cilantro or mint or even arugula to make it the perfect accompaniment for any dish. The majority of students had never tried pesto before and it was really exciting to talk to the students about this new taste! As for the kids who had tried pesto before, they couldn't believe it had carrot tops inside! I definitely had more staff than ever before come say hello for a taste, "What's that incredible smell in the cafeteria today?"

It was also perfect timing to wear my new Big Green hat and introduce the students and staff to a food ed organization that is making a BIG impact in helping school districts across the country grow school gardens. The kids were really surprised and inspired to hear about the brotherly connection between Kimbal and Elon Musk. WUT?! Tesla and real food vrooms together!? 

Talk about green energy... Let's mix up some pesto!!!!

St Patrick’s Day Carrot Top Pesto
(all ingredients found at my local Jewel Osco)
Paired with a brown rice cracker, cucumber and carrot

1 small bunch organic carrot tops removed from carrots (approx 1 packed cup + bottom of stems removed)
2 boxes of Gotham Green Basil (approx 2 packed cups + tough stems removed. Also, you can sub in mint, cilantro or arugula!)
1 small bunch fresh parsley (approx 1 packed cup + bottom of stems removed)
1/4 c raw or salted sunflower seeds (just watch the added sea salt as you won’t need as much if you use salted seeds)
1-2 garlic cloves (just depends on how garlicky you want it!)
1/2 large lemon (zest + juice to taste. If lemon is small, use the entire thang)
2/3 c extra virgin olive oil
sea salt and freshly ground black pepper to taste (if using raw sunflower seeds, start with a few pinches to taste)
1/2-2/3 cup good quality extra virgin olive oil

Pulse together all ingredients (except for the olive oil) until rough chopped. Stream in about 1/2 of the olive oil amount into food processor (while running). Turn off and scrape sides. Stream in the rest or until desired consistency is reached. See above pictures for the play by play.

See you next month for our last Chef's Tasting table for the school year!! 

To the Mullies we go...

xoxoL

ps That there cutie pah-tootie carrot bag is hand stamped! Found here.

pps YES that's a tasty pesto pepper flake between my big teeth. 

Chef's Tasting Table Day 12 // A First Citrus Tasting

All smiles from our awesome Principle, Mr Willeford!! I love when he walks in and asks, "So what so we have going on today Mrs Shifley!?"

Big volunteering love out to my Mom, Mrs Prezell (a retired Kindergarten teacher of over 30 years who won't be staying out of the classroom anytime soon); It was her second time out to help inspire fun food education with me! Thank you so much!!

Speaking of love, I channeled my friends from Slow Food Canada by wearing this lovely handmade apron from the Eating Heritage Festival in Moncton I attended last May. Aprons hold the most wonderful food + friend memories, don't you think?!

Seconds please Mrs Kruckman! 

The naval Cara Cara variety is darker in flesh, almost a dark pink. A delicious and surprising difference to the other varieties. Slightly sweeter, less acidic with almost a hint of a blackberry or raspberry to it. SO good and NO SEEDS!!

The blood orange is simply gorgeous inside. In all four of the lunches, several kids commented, "There's not really blood in this, right!?" Hahahaha, no my sweet darlings, no:)

I explained how the dark red flesh speckles was due to special antioxidant pigments found in other flowers and fruit but very uncommon in citrus. This dark red color develops at night during low temperatures and sometimes it can even show up on the outside rind!

The Minneola is a cross between the tangerine and the pomelo and some people call it the "honeybell" because of it's characteristic knob at one end of the rind. Who knew!? It is the juiciest of the four varieties, the sweetest and the truest "orange" in color. Some kids thought it was the most tart out of all of the oranges. This was the variety that many tasted first as it was the most common looking; I believe it was probably less "risky" for them to try before the new ones. 

The Pomelo, a member of the grapefruit family, was a first taste for almost everyone, including myself. Some pomelos can grow to be the size of a watermelon and how cool for the rind to be greenish! The thick pith was very spongy and its surprising texture was a frequent comment and question thrown out by the students. Also, many kids who admitted to not normally enjoying grapefruit were pleasantly surprised that the Pumelo was sweeter. Many students shared that they liked it "the best" which was so cool and some even commented, "I don't even need sugar sprinkled on top!"

Fist pump.

WOW what a ridiculous Chef's Tasting Table success!!!! We have decided to make this theme a yearly tasting every January; What a wonderful way to bring the sweet tropics to the lunchroom in the middle of a cold new year!

The students LOVED comparing and contrasting the differences in the citrus varieties. The color and taste was so vibrantly different between the four varieties. I have to give huge props to Dan the produce manager at Jewel Osco on Maple Ave who helped me choose these beautiful varieties. Thank you so much for your help! 

And last but not least, thank you Sarah for helping me lift all of these heavy boxes in my swagger van!!! Don't forget to say hello to Dan and Sarah if you stop by to grab some citrus from them!

I have never seen so many kids "run around the bases and jump on home plate" - I LOVE when real school food scores lunchroom home runs!!!

See you in February my little love bugs:) 

To the Mullies we go...

xoxoL