Well,well,well – We are grateful to all who have come out to become empowered through hands on cooking!   Masks are all the rage here and we have had fun distancing, learning and cooking together – 6 feet apart.
As Edible Education approaches 10 years in business, we are truly inspired by the stay at home/ working parents – it’s quite the Jenga puzzle.  Our motto continues this fall – if school is closed – we are open.
In the coming weeks, we are planning new fall time classes to work around the online learning plan for area schools. We have expanded our space, socially distance each table and work in small 6 – 8 person classes with individual tools and tables for all.   Please check out our new standards and keep an eye out for new programming.  
                               Summer is in full swing – we loved to see you cook with us!


Cooking Tip of the Day: Magical + Mysterious Cookbook


How do pancakes rise? How do you get oil and water to play nicely? And what is the best temperature for working with chocolate? These questions and more are answered in this how and why do ingredients work cook book for kids.

Aligned with the National Standards for Science and presented in full color pictures of each recipe, you will enjoy this very science driven recipe collection.

This book also includes Hypothesis worksheets for students and black and white re-producible recipes for kids to take how and share with their families for fun at home developing a lifetime of culinary skills.

Click here for a sample.


Perfect for ages 8 – 16. Adult Supervision is required with ovens and burner work.
ISBN-640 07 – 576 – 4 Copyright July 2017

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!