Honey mustard salmon. Tofu steaks with maple marinade. Whole grain spaghetti with cheesy turkey marinara. Sound like offerings at one of Chicago's hip cafes? Well, the dishes are all part of the lunch menu at the Academy for Global Citizenship where students can also opt for soy milk. During a recent visit, children from kindergarten to third grade buzzed around me in the school's edible school yard. Some watered plants, others pulled weeds and a handful mimicked the dance moves of a teacher. Rosie, Daisy and Bluebell shared the green space. When the school's executive director Sarah coaxed the hens from their coop, they casually pecked about like contented farm animals. Thanks to the trio, the students know where eggs come from. They come from chickens.
By preparing meals with ingredients free of hormones, pesticides and antibiotics, the school seeks to promote student health. And it has bred many discriminating eaters. According to parents, students often grill them at the grocery store."Is that organic?" "Did you remember the soy milk?"
The school also offers workshops to engage the local community. The workshops include cooking classes and tastings that allow parents to sample school meals for themselves. According to Miss Julia, who leads the workshops, many parents seek information on culinary nutrition.
The school recently created a booklet to share its unique recipes. It includes dishes like tempeh bean chili and breakfast quinoa with dried cherries, raisins and pecans. It also has instructions for the school's kale chips which are included below.
MISS JULIA'S KALE CHIPS
This recipe transforms kale's frilly leaves into whispy bites with the lightness of nori. I could easily devour a bowl full. Many thanks Miss Julia!
Serves 4 adults
INGREDIENTS
2 bunches kale
2 tablespoons olive oil
2 to 3 large garlic cloves, minced
Sea salt and pepper to taste
1 tablespoon toasted sesame seeds
INSTRUCTIONS
Preheat oven to 375 degrees.
Rinse kale and pat dry. Remove and discard thick ribs and roughly chop leaves.
Pat leaves dry again. In a large bowl, toss with olive oil, garlic, salt and pepper.
Spread on two large rimmed baking sheets.
Bake for 15 to 20 minutes, stirring every five minutes or so until leaves are crisp on edges and slightly browned.
Sprinkle with sesame seeds before serving.
