Friday, October 7, 2016

Tzatziki Sauce and Basil Pesto get the school year going.

We had dill, cucumbers and basil in abundance in our garden due to all of our summer rain so of course, we made Tzatziki sauce and basil pesto.   The 2nd and 3rd grade classes made Tzatziki sauce and tried it with crackers (rice crackers on hand just in case we had unknown allergies the first week of class) and rated the taste.  Out of the 88 children who tried it only 2 rated it as "yuck".  During the last tasting, one of the students asked if our UT Elementary Chefs Mario and Kimberly would use it as a dressing for the salad they serve every Friday.  They said yes!  The kids loved it and we have anecdotal evidence from the kitchen staff that they ate more of their salad this day.


     

Tatziki Sauce -

1(8oz) container of Greek yogurt
1 medium cucumber, peeled and sliced
1 Tbsp extra virgin olive oil
3 tsp lemon juice
1 medium sprig or 1/2 Tbsp dill
1 small clove garlic, crushed

Put everything in a food processor and blend (or finely chop and stir vigorously).

Add salt and pepper to taste.  Pour on salad or use as spread on bread or crackers.


Basil Pesto - 

2 cups basil leaves
1/2 cup grated Parmesan cheese
1/3 cup extra virgin olive oil
1/3 cup lightly toasted pecans
1 small clove garlic
dash of cayenne (optional - I use this at home, not at school)

Put everything in a food processor and blend.

Add salt and pepper to taste.  Spread on vegetables, bread or crackers.





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