What's FRESH today?

• Farfalle pasta w/ low-fat béchamel sauce, cherry tomatoes, and fresh herbs
• Mixed greens salad w/ fresh mozzarella and lemon vinaigrette
• Spiced apple tart w/ nut cream filling (vegan)


After learning the origin of "farfalle" or bow-tie pasta (dates back to the 1500s, originally from Lombardia and Emilia-Romagna in Northern Italy) we dove into mad action without a second to lose....class was cut 20 minutes short by an assembly.

Fortunately, this seasoned group is used to my running around barking instructions.....and sometimes even have their own, better ideas of how to construct a dish. Like Billy's fine tuning of my half-baked dessert idea:








I brought in a graham-cracker crust, a bunch of soaked nuts and dates, and a big bag of Pink Lady apples. Idea was to make a nut cream, blending nuts, dates, and fresh OJ, a sort of raw, vegan whipped cream, speading this on the crust, and layering w/ thinly sliced apples.




Billy was skeptical, so decided to wait patiently for a clean wok, and labored well into our lunch period, sauteeing the apples tossed w/ lemon juice and spices, carefully layering onto the crust, and sprinkling w/ low-fat granola.









Students line up w/ biodegradable plates in hand, eagerly eying the pomme pastry......

New Roads recently went Zero Waste, to my great excitement. We've been using biodegradable, potato-starch based forks in our workshop for over a year now, wonderful to see this ethic spreading.









Kelly strikes a spring pose, strutting another of
her show-stopping ensembles.