“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: July

Jen Reviews – Nutrient Dense Spicy Quinoa Recipe

Cooking Time: 20
  • 3 cups quinoa (use white, red, black or tri-color)
  • 4.5 cups water
  • 1/2 cup pumpkin seeds
  • 1/4 cup hot sauce
  • 3 tbsp olive oil
  • Sea salt to taste
  • Cracked black pepper to taste
  • 1 Avocado
  • 1/2 cup Shredded carrots
  • 1 cup Broccoli
  • 1 cup Mushroom
  • 1 cup Cauliflower

Equipment: Measuring cups/spoons, a large saucepan, large cooking spatula or spoon

  1. Boil the quinoa and wait till your quinoa has simmered for 15 minutes

  2. Pour ¼ cup of your favorite hot sauce into the quinoa, along with 3 tablespoons of olive oil. Stir adequately until they are evenly coating the quinoa

  3. Stir in ½ cup of pumpkin seeds, sea salt and pepper

  4. Add optional items such as avocado, shredded carrots, broccoli, mushroom and cauliflower. Other ideas include dried fruit, more seeds (sunflower, sesame, poppy seeds) and nuts (macadamia, almonds, cashews, brazil nuts).

  5. Serve and enjoy!

    And don’t forget to check out more recipes and articles on Jen Reviews!

Homemade Ice Cream

Prep Time: about 30 minutes Cooking Time: about 30 minutes Prep Time: 1 hour
  • 2 vanilla beans, split lengthwise and scraped
  • 2 cups milk, chilled
  • 6 large egg yolks
  • 3/4 cup sugar, plus 2 T
  • 2 cups heavy cream
  • 1 t pure vanilla extract
  • Equipment: knives, measuring spoons, cups, bowl, saucepan, electric mixer
  • Step 1 In a medium saucepan over medium heat, combine vanilla beans and scrapings with the milk. Bring to a gentle boil. Remover from heat and let steep, covered, for 30 minutes
  • Step 2 Prepare an ice bath; set aside. In a bowl of an electric mixer, fitted with the whisk attachment, beat egg yolks and sugar on medium high speed until thick and pale, about 4 minutes.
  • Step 3 Place milk mixture over medium-high heat; bring to just a simmer. Slowly pour about 1/4 cup hot milk mixture into egg yolk mixture, beating on low speed until blended. Continue adding milk, about 1/2 cup at a time, beating until incorporated after each addition.
  • Step 4 Return mixture to saucepan; stir with wooden spoon over low heat until mixture is thick enough to coat back of spoon, 3-5 minutes. Custard should retain a line drawn across the back of the spoon with fingertip.
  • Step 5 Remove pan from heat; stir in chilled cream to stop cooking. Pour custard through a fine sieve into a medium bowl set in ice bath; let stand, stirring occasionally, until chilled.
  • Step 6 Stir in extract.
  • Step 7 Freeze in an ice cream maker according to manufacturer’s instructions.