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Yogurt Bark

Prep Time: 20 minutes   Freeze Time: 3-4 hours   Yield: 12 servings Ingredients: 2 ½ cups yogurt 1 tbsp honey ¼ cup cereal ¼ cup raisins ½ cup of nuts or seeds 2 kiwis, diced (or berries or other seasonal fruit) * 1 mango, diced (or berries or other seasonal fruit) * 1 tbsp chocolate chips Method: SPREAD yogurt…
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Success: the Purposeful Addiction

As we explore the tenth and final of our “10 Experiential Drivers of Behavior Change” you may ask: how can your Teaching Kitchen be set up for participants’ success? What does success mean at different age and stages of development? Sometimes we need to cross disciplines to fully understand the power of success to achieve…
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MultiGrain Energy Bars

Recipe by Lynn Fredericks  .  Ingredients:  ¼ Cup Sesame Seeds  ½ Cup Chopped Almonds  ½ Cup Chopped Dried Apricots, Apples, or Other Dried Fruit🍎🍓  ½ Cup Raisins or Dried Cranberries  2 ½ Cups Puffed Rice Cereal  1 ¼ Cup Rolled Oats  ½ Cup Almond Nut Butter, Smooth and Preferable Raw 🥜  ½ Cup Agave Syrup …
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Come Together: How Aligning Systems Drives Impact

In NYC, Teen Battle Chefs create new school breakfast recipes, like these breakfast tacos. Integrated breakfast programs like these increase school breakfast participation, on-time attendance, and ensure children are fed and ready to learn.   As Teaching Kitchen practitioners look to scale up and significantly broaden impact, we look to tap into existing systems –…
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NYC Cornerstone Program

Teens + Police: Growing Trust One Spoon at a Time

There were a dozen teenagers in central Brooklyn wielding knives and fire in Tompkins NYCHA houses before officers of the NYPD were ushered in. But this time, the police were not there for law enforcement. Rather, they were invited by the youth themselves to judge and celebrate their Teen Battle Chef “Final Battle.” In recent…
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French Bouillabaise

Recipe by ​Teen Battle Chefs at H.S. for Health Careers and Sciences Prep Time: 20 minutes Cook Time: 30 minutes Yield: 6-8 servings French Bouillabaise: a French seafood stew from Provencal. Our version features fish, shrimp, clams, kale, carrots and bell peppers for additional vitamins, minerals and fiber. Serve with warm bread. Enjoy! 2 large,…
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Thai Red Curry

Recipe by ​Teen Battle Chefs at Brooklyn Lab High School Prep Time: 15 minutes Cook Time: 20 minutes Yield: 4 servings Thai Red Curry: a fragrant curry made from red curry paste and coconut milk teaming with tofu, asparagus, and other tasty vegetables. 1 pound Firm Tofu, drained and pressed for 30 minutes to remove…
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Jamaican Rice and Beans

From Get Your Children Eating Right! A 30-Day Plan for Teaching Your Kids Healthy Eating Habits for Life By Lynn Fredericks – Founder, FamilyCook Productions and Mercedes Sanchez, M.S., R.D. – Director of Nutrition Education, FamilyCook Productions Prep Time: 30 minutes Cook Time: 25 minutes Yield: 4-6 servings FamilyCook’s founder, Lynn Fredericks, adapted this recipe…
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Rose’s Shrimp Taco with Black Beans and Mango Salsa

By Rose Cadet, Winner, ‘Best Presentation’ at Taco Reboot Food Day Event Serves 4 adults, or 2 adults and 3-4 children Ingredients ​8 Six-inch corn tortillas ​1 pound medium/large shrimp, peeled and deveined ​1 15-oz can black beans, drained and rinsed 1 cup mango salsa (recipe on right) 1/4 cup chipotle mayonnaise (recipe on right)…
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Kelcey’s Shrimp Taco with Peppers and Roasted Tomato Salsa

By Kelcey Ince, Winner, ‘Best Taste’ at Taco Reboot Food Day Event Serves 4 adults, or 2 adults and 3-4 children Ingredients ​8 Six-inch corn tortillas ​1 pound medium/large shrimp, peeled and deveined ​1 15-oz can black beans, drained and rinsed 1 cup bell peppers (any color!), thinly sliced 1/2 cup monterrey jack cheese, shredded…
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