Eating from the garden this month: Cabbage, Carrots, Collards, Kale and Other Greens, Lettuce, English Peas, Radish, Spinach, Turnips
Taziki's Friday Pasta
From Taziki's This recipe is useful with the around the world theme of this month's lessons and we are choosing a Mediterranean recipe to highlight Taziki's and say thank you to them for being so supportive of our local schools and community!
3 tablespoons fresh thyme, chopped
1 tablespoon shallot, minced
½ cup balsamic vinegar
Juice from one lemon
1 teaspoon sugar
1 tablespoon Dijon mustard
1 ½ cups blended olive oil
Salt and pepper to taste
6 cups mixed lettuces
1 ½ pounds penne pasta, cooked
6 boneless skinless chicken breasts, grilled and cubed
2 cups feta cheese crumbled
3 tomatoes seeded and diced
1 handful fresh basil chopped
To make vinaigrette: Mix thyme, shallots, balsamic vinegar, lemon, sugar, Dijon mustard. Slowly whisk in oil. Add salt and pepper.
Place about 1 cup mixed lettuces on each plate. Toss cooked pasta with 12 ounces (or to taste) vinaigrette.
Toss grilled chicken with 6 ounces vinaigrette.
Spoon approximately 3 cups pasta onto lettuce, then add chicken.
Top with diced tomato, feta cheese and fresh basil, to taste.
Need materials to cook with in your classroom? Borrow the mobile cooking cart from the Office of Service Learning and/or contact a local chef to come cook with your class! Contact email@example.com to learn more!