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Stacy Evans
Farm to School Project Specialist
TUSD Food Services Department
2150 E 15th Street
Tucson, Arizona 85719
520-225-4840 / Fax 520-225-4867
Quinoa and garbanzo beans with olive oil is a great base for a hot or cold dish. Adding roasted or sauteed vegetables (cauliflower, bell peppers, onion, etc) fill it out really well and it's not super expensive. Sometimes I top if off with salsa, too.
On Thu, Jul 16, 2020 at 4:54 PM Rebecca Hershberger-Howat <reb...@olivewoodgardens.org> wrote:
I would do a canned black bean and corn salad with the option to add fresh avocado, lime juice, cilantro, cherry tomatoes, and/or seeded and diced fresh jalapenos for additional flavor and complexity.Rebecca HowatNutrition Educator
On Thu, Jul 16, 2020 at 4:50 PM Tamara Helfer <tthe...@gmail.com> wrote:
Looking for ideas for recipes that use shelf-stable ingredients to send home for Distance Learning students to cook and eat with their families. Ideally the recipes will taste fine with the dried ingredients as is (“just add water”), but can be easily enhanced with “add-your-own fresh vegetable & fruit” ingredients. The idea is to package these with additional lesson materials, but right now I’m just looking for shelf-stable recipe ideas with low allergens.-Lentil & rice soup with dried onions, garlic, spices-Oatmeal with dried fruit
Other ideas?Thanks,TamaraMt. Diablo USD Garden Education Program
______________________________Tamara Helfer
<Sequoia Science Education Logo small.png>
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Stacy Evans
Farm to School Project Specialist
TUSD Food Services Department
2150 E 15th Street
Tucson, Arizona 85719
520-225-4840 / Fax 520-225-4867
REPLY TO THIS TOPIC AT: https://groups.google.com/d/msg/school-garden-network/topic-id/message-id?hl=en
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