We welcome kids ages 12 to 16 to join us for a three-day mini 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:…
We welcome kids ages 12 to 16 to join us for a three-day mini 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
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.
