These recipes were created by 8th grade students at Upper Mississippi Academy. This is the students’ third year in the culinary classroom where they experience culture, history, math, and chemistry through the preparation of food.
They have been working with seasonal and local produce learning life time kitchen skills that support their academic learning. The class toured our store to learn about cooperative principles and healthy eating options.
Fettuccine Alfredo with Kale
Ingredients (serves 6)
1 Tbsp butter
1 clove garlic, minced
1 tsp grated lemon zest
2 tsp all-purpose flour
1 cup 2% milk
¾ tsp salt
2 Tbsp half and half
¾ cup grated parmesan cheese, plus more for topping
12 ounces dried fettuccine
1 Tbsp olive oil
1 cup finely chopped kale(can add more or less if wanted)
¼ cup finely chopped yellow onion
1. Boil water in a large pot and cook fettuccine according to the directions on the box. When done, reserve 1 cup of pasta water and drain the rest. Place the pasta back into the pot and set aside.
2. Meanwhile, melt the butter in a large skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a whisk for 1 minute. Stir in the milk and ¾ teaspoon salt and cook, whisking constantly, until thickened, about 3 minutes. Add the half and half and parmesan cheese; whisk until melted, about 1 minute. Salt and pepper to taste.
3. Meanwhile, in a medium sized skillet heat the olive oil and saute onions and kale stirring with a wooden spoon until soft. about 5 minutes. Add salt and pepper to taste. Add to the alfredo sauce.
4. Add all the sauce and ½ cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Pour into serving bowl and top with parmesan.
Vegetable Lo Mein
Ingredients (serves 6)
1 10-12 oz. package thin lo mein or Udon noodles
1 Tbsp vegetable oil
1 cup onion, diced
2 big carrots, peeled and cut into matchsticks
½ head of napa cabbage, thinly sliced
¼ cup vegetable broth
1/3 cup soy sauce
1 Tbsp sesame oil
2 Tbsp fresh chives, chopped
1. Boil water in a medium size pot. Cook lo mein noodles according to the directions on the package.When done, drain and set aside.
2. Heat the vegetable oil in a large skillet over medium high heat for about 3 minutes.
3. When the oil is hot, add the carrots, cabbage, and onions. Stir, using tongs for 3 minutes or until tender. Add the vegetable broth, soy sauce and sesame oil, then toss in noodles. Top with chopped chives.
Recipes from the 8th grade students at Upper Mississppi Academy.