“I have only to break into the tightness of a strawberry, and I see summer – its dust and lowering skies.”
Toni Morrison, The Bluest Eye

Slightly worried about all that spring rain, but the strawberries, lettuces and earliest produce are abundant and appreciated this time of year!  Edible Education strives to introduce simple, seasonal recipes so your children grow up enjoying the fruits – and veggies of this beautiful earth!  We invite you to enjoy a summer class or session with us and experience the summer harvest.


Healthfully, Chef Ann

 

 

 

 

 

 

 

 

 

 

 

Cooking Tip of the Day: CAMP C.H.E.F. 2019 @ Short Pump Town Center

NEW THIS YEAR!!! Edible Ed has rented a storefront inside of Short Pump Mall as a West End camp location for July and August!

Located inside the old Lily Rain Store, next to Cold Stone Creamery and South Moon Under, we are offering our crazy fun, hands-on, healthy cooking classes in the West End. After 8 successful years in Midlothian, we have made the exciting leap over the river – join us! Come and cook with us – you will be amazed at what your child can do in the Kitchen.

Join the over 37,000 students who have taken a delicious Edible Education cooking class!!!

Click here to find out the exceptional themes we will be running at Short Pump Town Center!

Click here to read more Cooking Tips for Kids.

Monthly Recipes: August

Roasted Potato Salad

Prep Time: 75 minutes
  • 7 lbs yukon gold potatoes
  • 4 stocks celery
  • 1 large onion
  • 1 tbsp fresh dill
  • 1 cup mayo
  • 1 cup sour cream
  • 1/3 cup olive oil
  • 1 tbsp salt
  • 2 tsp pepper

Equipment: Measuring cups/spoons, large bowls, whisk, large baking sheet, saute pan, spatula

Preheat oven to 350 degrees.  Cut all potatoes evenly in a medium dice and place in a large bowl. Add oil , salt and pepper. Toss and coat all potatoes. Place on baking sheet and cook for 35 minutes. Once cooked completely let cool for 10 minutes.  Thinly slice onion into strips and small dice the celery. Sauté onions and celery in pan on medium to high heat until slightly browned.  Let cool for 10 minutes. In a large bowl mix together sour cream mayo, potatoes, and onion mixture top with dill and add salt and pepper to taste. Serve room temperature – Enjoy! Serves 8

Potato Latkes

Prep Time: 40 minutes Cooking Time:
  • 2 lbs potatoes
  • 2 eggs
  • 1/4 of a vidalia onion or other sweet onion
  • 1/2 tsp baking powder
  • 3 tbsp flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup grapeseed or other light oil

Equipment: Grater, peeler, measuring cups & spoons, two mixing bowls and large saute pan

Peel and grate potatoes – or put into a food processor – and immediately put into cold water to help with keeping the potatoes white. When finished with all the potatoes, drain thoroughly in a cheesecloth or thin linen, and add remaining ingredients – except for oil. Form and mold the mixture into multiple palm sized patties or “pancakes” with your hands. Pour just 3 tablespoons of oil into heavy skillet and be sure to warm up oil before putting pancake in the pan. Cook on both sides until deep golden brown. Top with sour cream, apple sauce, dill, green onions, whatever you would like!

 

Power Bars

Prep Time: 35 minutes Cooking Time: 35 minutes Prep Time: I hour, 10 minutes
  • 1/3 cup of whole grain Kamut flour, or All-Purpose flour
  • 1/8 t baking soda
  • 1/8 t baking powder
  • 1/4 t salt
  • 1/2 t cinnamon
  • 1/3 cup light brown sugar
  • 1-1/2 cups toasted and chopped walnuts, pecans, hazelnuts, or almonds,
  • 1/2 cup dried cherries or cranberries
  • 12 Medjool dates (about 1 cup), chopped
  • 1 cup dried apricots, diced
  • 1 flax egg
  • 1 T almond milk
  • 1 t vanilla
  • Equipment: baking sheet, parchment paper, whisk, mixing bowl, 9x9-inch pan, bowls to stir
  • Step 1 Make flax egg by combining 1 T ground flax with 3 T water; let sit for 10 minutes.
  • Step 2 Toast walnuts for 8-9 minute at 325-degrees; chop.
  • Step 3 Whisk together flour, baking soda, sugar, baking powder, cinnamon, and salt. Stir in nuts and dried fruit.
  • Step 4 Mix vanilla into the flax; add almond milk.
  • Step 5 Line the pan with parchment paper and spread mixture into the pan.
  • Step 6 Bake for 35 minutes at 325-degrees.
  • Step 7 Let cool, and enjoy!