I am helping coordinate a program called “31 Days of Nutrition” in honor of National Nutrition Month for our local dietetic association (Western North Carolina Dietetic Association). Together, we are trying to teach a class 31 days to area elementary schools on nutrition and local foods. Appalachian Sustainable Agricultural Project (ASAP) www.asapconnections.org is partnering with us to find teachers and materials. Today I worked with Greta Ciesla’s 3rd grade room at Vance Elementary School in Asheville, North Carolina. We talked about fractions and perimeter. I also used local spinach, garlic and cheese. ASAP shared seed packets for the class which included radishes, spinach, beets, kale, chard, peas and cucumbers. I have included the recipes and a few pictures to share.
1 pound bow tie pasta
1 bag fresh Spinach (use local when available)
1 tomato chopped (use local when available)
1 clove garlic chopped (use local when available)
½ cup sliced onions (use local when available)
1 tablespoon olive oil
salt and pepper to taste
¼ cup shredded cheese (I used locally made Spinning Spider cheddar cheese)
Top recipe with ¼ cup chopped fresh basil when available locally
While the pasta is cooking separately, in a large skillet sauté onions and garlic in olive oil. Add tomatoes and heat until just barely cooked. Add spinach and cook until barely wilted. Salt and pepper to taste. Add cooked pasta to the spinach mixture. Top with grated cheese and basil. Ready to serve!
Apple and Spinach Salad
Bag of fresh spinach (use local when available)
1 apple chopped (use local when available)
½ cup raisins
¼ cup sliced red onion (use local when available)
(use local pecans or black walnuts to top if desired)
2 tablespoons apple cider vinegar
2 tablespoons apple juice or cider (use local when available)
1/3 cup olive oil
Place spinach in a bowl. Slice onion and chop apple. Add the onion and apple to the bowl of spinach and then add raisins. Make the dressing and then add to the salad. Toss the dressing with the salad to mix all through and then serve. Top with pecans or black walnuts if desired.