All posts filed under: Recipes

Strawberry Smiles

“The strawberries are ready!”  This simple sentence expresses so much joy for all of us at Greensboro Montessori. We weed, water, and wait nearly all year until these gems glisten like rubies every spring. And every spring, we prepare some delicacy to mark the occasion, be it strawberry shortcake, strawberry salad and strawberry dressing, strawberry ice cream… or this year, strawberry lemonade! We prepared this recipe in Primary classes on rainy spring days this April. Everyone LOVED it. It’s a keeper for our cooking curriculum and we hope it is for yours, too. With love, The Montessori Gardens Ingredients: 1 1/2 cups Strawberries, washed 1 1/2 cups Fresh Lemon Juice (from about 5 lemons) 1 to 1 1/2 cups Sugar 3 cups Cold Water Ice Directions: Puree strawberries with 2 tablespoons lemon juice in a blender until smooth. Force strawberry puree through a sieve to remove seeds (optional) Stir together the strawberry puree, remaining lemon juice, 1 cup sugar, and water in a large pitcher until sugar is dissolved. Taste! Add more sugar if desired. Serve over …

Maria’s Cafe Classic Cheesy Biscuits

These are an absolute favorite in Restaurant. We don’t make them every week, but add them to the menu whenever we can. Our pantry manager and assistant pastry chef Hayden is especially good at whipping up a batch whenever we have the need. They feature garlic from the GMS gardens. Ingredients: 1 1/3 cups all purpose flour 1/2 tsp. salt 1/4 cup butter 1 clove minced garlic 1 cup shredded cheddar cheese Instructions: Preheat oven to 450 degrees F (230 degrees C). In a large bowl, sift together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add the milk and cheddar cheese; stir to combine. Drop batter by spoonfuls onto an ungreased baking sheet. Bake in preheated oven for 12 to 15 minutes, until lightly browned. While biscuits are baking mix melted butter and minced garlic. Brush garlic butter over hot baked biscuits. 

Persimmon Pancakes

We made these celebratory pancakes both this fall and last as the persimmons were ripening. There were loads of them this year, so look for more blogs on the many many things we’ve done with them. This recipe featured cardamom, a spice many primary and lower el students had never encountered before. They were a perfect treat during the cool rainy weather. One of our favorite activities is making whipped cream from scratch and grinding flour from wheat berries so that the students can see where all of the ingredients came from in their whole form! We used ultra ripe persimmons for this recipe, so the pulp folds into the batter just like jam. You can however, also cut up a firm Fuyu persimmon and there will be little chunks of persimmon goodness in your pancakes. Enjoy!

Strawberry Smiles

Last week was a riotous affair in the GMS Gardening classes! A crop of strawberries presented the best opportunity for eating in some weeks! Every class made the most of a beautiful bounty of lettuce and strawberries with a delicious salad (topped with fresh strawberries and strawberry dressing) and strawberry ice cream. We divided into two groups to create the menu: Aubrey’s group led the salad making, carefully placing fresh berries from our garden on a bed of colorful, crunchy lettuce. My group made the ice cream, filling the ice cream bucket with ice and rock salt and watching intently as the motor turned the cream slowly, but surely, into a deliciously sweet treat. There’s only a few more weeks of strawberry season left, so follow the recipes below to try some at home today! Strawberry Ice Cream Ingredients: 1 pound strawberries 2 cups heavy cream 1 cup whole milk 2/3 cup sugar Directions Place 1 small bowl strawberries in a food processor and puree. Combine cream, milk, and sugar in a medium saucepan over medium heat …

Moroccan Spiced Oranges

This week for Farm to Fork we had a great meal and made this great light fruity dessert to accompany it. Fruit is scarce to non existent in the gardens right now, and even so, we can’t grow most citrus plants here, but everyone needs a boost of vitamin C in the winter! Ingredients: 2 1/2 cups orange sections, cut into 1/2 inch pieces 1 tbsp. powdered sugar 1 tbsp. fresh lemon juice 1/4 tsp. ground cinnamon extra ground cinnamon and grated orange peel – optional fresh peppermint leaves for garnish (optional)  

Savory Cheddar Cheese Biscuits

My oh my do we love making these! They are quickly becoming one of our signature Friday dishes and this week they were such a great complement to our gypsy soup chocked full of garden produce. We found this recipe on allrecipes.com. We make enough for 40 people usually, but this recipe serves 12. 1 3/4 cup all purpose flour 1/2 tsp. salt 1/2 tsp. baking powder 5 tbsp. butter 1 cup milk 1 cup shredded cheddar cheese 1/4 cup melted butter 1 clove garlic minced Preheat oven to 450 degrees F (230 degrees C). In a large bowl, sift together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add the milk and cheddar cheese; stir to combine. Drop batter by spoonfuls onto a baking sheet. Bake in preheated oven for 12 to 15 minutes, until lightly browned. While biscuits are baking mix melted butter and minced garlic. Brush garlic butter over hot baked biscuits. http://allrecipes.com/recipe/cheese-garlic-biscuits-ii/?scale=48&ismetric=0