Ever notice how many different types of peppers are available in the grocery store? Not only are they vibrant to look at but they also contain different levels of spiciness or pungency depending on the variety. I wanted to expose my students to the characteristics of these unique vegetables giving them an opportunity to learn more about the various species of peppers or chiles, ways to cook with them and challenge themselves to see how the heat level changed the taste of a product as well as how much heat they could take.
Looking for a guilt free, low calorie, alternative to pasta that will surprise your taste-buds? Look no more! Spaghetti squash is one of those best kept secrets that needs to be shared! Not only is it easy to prepare, but…
Prepare this delicious pear, gorogonzola, pecan, chicken salad as a fundraiser or in your student restaurant. Tips on how to make this fundraiser a success and a profit spreadsheet to get you started.
I originally starting doing this lab after a student suggested that we make blooming onions like the ones that they serve at Outback Steak House. I enjoy trying to recreate foods that are sold to consumers so I took on the challenge. In this case a recipe already existed online for Outback’s version so I tried it and my students approved!