It had been a little while since we cooked, so this week at Atwater Elementary it was back to the “cooking channel!” We made a fresh veggie and feta salad with our Kinder and First grade classes, and talked about the texture of each of the parts of the salad– how a bell pepper is crunchy, and a tomato is squishy.
A definite majority of students loved the salad and asked for seconds! At the time, I simply responded with a “I’m glad you liked it,” but driving home it hit me how exciting this is–I had kindergarteners and first graders asking to eat more of a tomato, bell pepper, kalamata olive and onion salad with a dijon vinaigrette dressing?! To me, this is why we do what we do, to be a part of raising children, encouraging them to taste new things, to experience how delicious a tomato fresh from the garden can really taste. Many of the moms come to our after school program and write down the recipes, and often ask “How did you get my kid to eat a ____??” My answer is always that I’m not their mother–but I do think it takes a village to raise a child, and this is the perfect example of how I get to be a part of encouraging their kids, these students, to eat more greens and veggies and develop these healthier habits to promote longer, happier lives!
Here is the recipe:
Cherry tomatoes, cut in half
Red bell pepper, diced
Red onion, diced
Sun-dried tomatoes, chopped
Kalamata olives, diced
White balsamic vinegar, just a splash
Salt and pepper
Mix together, and enjoy!
We also collected herbs, including thyme and lavender, which we are going to flatten and dry to make cards for mother’s day next week!