Teen 4-Day Camp: Gluten Free and Veggie

We welcome kids ages 13 to 17 to join us for a four-day camp, featuring seasonal and delicious gluten-free and vegetarian recipes that can be easily recreated at home. We’ll focus on gluten and meat substitutes, proper measuring, knife skills, classic techniques, organization, working cleanly and safely in the kitchen, and creativity.
 
Day 1: Breakfast

• Individual Quiche with Sautéed Peppers, Onions and Cheddar Cheese
• Banana-Chocolate Chip Oat Pancakes with Maple Syrup
• Guacamole Toast with Poached Eggs   
• Orange-Sour Cream Coffee Cake 

 Day 2: Lunch

• Fresh Vegetable Spring Rolls with Sweet Chili Dipping Sauce
• Red Lentil Dal with Yogurt Drizzle 
• Tofu Chorizo Tacos with Black Bean and Grilled Corn Relish
• Individual Summer Fruit Crisp with Whipped Cream  

Day 3: Dinner

• Potato Gnocchi with Roasted Garlic Alfredo Sauce
• Grilled Vegetable Enchiladas with Salsa Roja
• Quinoa-Chickpea Burgers with Parmesan-Sweet Potato Wedges   
• Dark Chocolate Toffee Brownies 

Day 4: Doughs and Desserts

• Margherita Pizza with Tomatoes, Mozzarella and Basil
• Cinnamon Raisin Bread 
• Lemon Bars with Cookie Crust 
• Strawberry Shortcakes with Chantilly Cream

In this hands-on class, students will be paired in groups of four and work together as a team to prepare the recipes.

Want to see more kids/teen classes? Visit thechoppingblock.com.
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