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Teaching kids to make healthier lifestyle choices for themselves and, by extension, their families; while focusing on the common denominator of food to bridge cultural, social and economic divides among young people.

Braised Chicken w/Green Peppers, Tomatoes & Egg Noodles.

The Chicken with green peppers and tomatoes. I learned the importance of browning food before braising it. I liked the simplicity of the dish, but I didn't like using out of season ingredients. If I were to make it again, I would use hotter oil and brown it until it unsticks itself.

Braised Shrimp & Cream Endive

I learned how to tell when shrimp are done cooking (they turn pink). I liked how nice it looked in the pan when I served it, but I didn't like the gummy texture of the shrimp. If I were to make it again, I would double the recipe, because it wasn't enough for my whole family

Eggs Benedict with Canadian Bacon and Spinach:

This was delicious. It was my favorite in January. It was hard because you had to have everything done at once for it to be hot, and every procedure needed to be done at the same time. Despite the troubles with temperature of the other parts, the poached eggs turned out great. I poached them I a wok because it is both deep and wide. The salt and vinegar in the poaching water helped to keep the water hot without boiling. If the water was boiling, the eggs would have been in a violently bubbling environment and wouldn’t have been as round. The hollandaise sauce was delicious, but made almost five times too much. Because it was in the blender, I had a hard time telling how thick it was, and I ended up having to add water. The potatoes were also good, but they got a little cold because I didn’t know how long it would take to make the eggs benedict.

Crepes Stuffed with Fresh Fruit, Maple Syrup, and Crème Anglaise:

This crepe recipe was good, but really only made five crepes. If I were to make only the crepes for breakfast, I would at least double the recipe. The crème anglaise was delicious, rich and creamy. I liked it because it was thicker than the other crème anglaises we made this month, but it made way to much for the amount of crepes. Overall they were delicious, but the assembly was weird. I thought that the crème anglaise should be inside the crepe, and the maple syrup should be drizzled on the top, so I switched their places.

Quinoa with Moroccan Squash and Carrot Stew

This was delicious, the seasonings in the squash and carrot gave it a little heat, but it wasn’t overpowering. The saffron was expensive, but I was able to find a smaller sized container of it at the Davis Co-Op. If I was going to make it again, I might serve it with couscous, more common in Moroccan cuisine.

Lemon Pudding

This was very delicate and had a lot of lemon flavor. The recipe didn’t specify serving instructions, but I served it warm and topped it with whipped cream and a lemon garnish. If I were to make it again, I would rotate it during cooking to get even surface browning.

Bacon Avocado Sandwich

This sandwich was amazing. I couldn’t find the sprouts called for, but I substituted regular sprouts. The only thing I would change was making sure there isn’t too much lime juice on the avocado, which made it a little sour.

Sweet Potato Fries

These were good plain, but even better when dipped in the extra mayonnaise sauce from the sandwich. My one problem was the coating didn’t stick to the potato. If they were dredged in flour first, it might of stuck better.

Baked Apple with Almond Butter

These were amazing. The butter and almond mixture was way too much for the apples; each one had a huge mound on top of it before they baked. The butter in the mound on top melted away, giving the skin of the apple a crispy sugary almond coating, which was delicious. I couldn't find my zester, so I used a knife to score the apples instead. This gave them unappetizing lines, so I cut all the way through,getting the flower pattern in the picture. The only thing that was missing was a big scoop of vanilla ice cream!

Greek Burger and Tabbouleh

The burger was good, but the pita couldn't stand up to it. Next time, I'd do it on a heartier kind of bread. The dressing was good, but I was in a hurry and the cucumber wasn't chopped fine enough. The Tabbouleh was good, I liked how the herbs played a major role in the dish and were not just background flavors. The bulgur was good and it was amazing how little cooking it needed.

Lemon Tart In this dish, I tried to add to the lemon flavor, so I put some zest both in the crust and in the filling. The top was cracked, so to make it look better, I topped it off with some strawberries

Corn and Bacon Pie -

This was really good. The cornmeal in the crust was interesting. The cheese wasn't mixed in in the recipe, giving it a layer of just cheese. Next time, I would mix the cheese in with the egg.

Ricotta, Orange, and Currant Fritters

I made these during spring break while I was on vacation in Tahoe, and I think the altitude affected my batter, and the fritters turned out more like pancakes.

Pineapple with Basil

This was a good, simple dessert. Basil pairs well with pineapple. I don't think the added sugar was necessary, the pineapple was sweet by itself. I chiffonaded the basil instead of leaving it whole as a garnish because it looked better