Appetizer

ENDIVE SALAD

Instructions: Separate 2-3 large heads of Belgian endive into individual leaves. Keep the largest and prettiest whole for serving. Chop the rest into bite sized pieces and put into a large bowl. Add 1/2 cup crumbled blue cheese, 1/2 cup toasted and chopped walnuts, and a chopped Granny Smith apple to the bowl. In a small bowl, whisk 2 tablespoons olive oil with 2 teaspoons white balsamic vinegar. Add salt and pepper to taste. Pour dressing over the endive mixture and gently toss to combine. Serve on a platter with whole endive leaves around the salad.

Alvarez Family

Students: Sean Alvarez (3), Elliot Alvarez (1)

Culture of Origin: French

Why this recipe is meaningful:

This recipe is our version of the endive salad at our favorite restaurant, Bistro Niko. And it’s always a hit at parties! Enjoy!

HEDWIG TOAST

Trammell Family

Students: Rosemarie Trammell (2), George Trammell (PF)

Culture of Origin: United States (inspired by United Kingdom)

Why this recipe is meaningful:

Rosemarie and George came up with this creation (in early Fall of 2020) inspired by a love of Harry Potter. Ingredients: • Sliced whole wheat bread • Light butter or margarine • Apples, sliced • Blueberries • Strawberries, sliced • Banana, sliced

Instructions: Toast a slice (or slices) of bread; Spread butter on bread to taste; Arrange slices of apples on bread to make wings and body of an owl; Cut one slice of apple in half and arrange symmetrically to make head of owl; Arrange two blueberries on top of apple head for eyes; Arrange a strawberry slice as the beak

Can also arrange two apple slices with a slice of banana in the center as an extra "snitch" snack.

MUNG DAAL CHEELA (LENTIL PANCAKE)

Instructions: Soak 1 cup of mung daal (yellow lentils) in water for 5 hrs. Drain the water, grind the lentils with ginger cube, salt, turmeric and cayenne pepper for seasoning. You can add chopped onions and coriander in the batter. Make the batter pancake consistency. Put some oil on a hot griddle and make thin pancakes from the batter. Serve with coriander chutney.

Jayaswal Family

Student: Anya Jayaswal (PF)

Culture of Origin: India

Why this recipe is meaningful:

Anya's grandmom makes it frequently as a breakfast / snack. It is a healthy, yummy and quick recipe.

MIMI'S GAZPACHO

Steele Family

Student: Ella Steele (2)

Culture of Origin: USA

Why this recipe is meaningful:

This recipe means summer, which means family time by the pool. Gazpacho is always a top request (maybe after ice cream) for pool days at Mimi and Papa’s house! Ingredients: • 2 cups V-8 juice - divided • 2 tbsp olive oil • 2-3 tbsp red wine vinegar • 1 tsp granular chicken bouillon • 1/2 tsp salt • 1/8 tsp pepper • 3 dashes Tabasco • 1 ripe tomato peeled and diced • 1 cup peeled and diced cucumber • 1/4 cup sweet red pepper- cut in chunks • 1/4 medium onion- roughly diced

Instructions: In a food processor, combine 1 cup of V-8 juice and next six ingredients. Process for a few seconds. Add other ingredients and rest of juice. Process until desired consistency. Chill for at least four hours. Serve cold.

HATCHER CRACKERS

Instructions: PLACE rack at the lowest level in a conventional oven. Turn heat on broil and allow oven to preheat. PLACE crackers side-by-side on the pan, using about 40 crackers. The crackers should fit snugly and completely cover the pan. Break or trim a few crackers to fill in the top and side edges if necessary. GRATE cheese over crackers, making sure cheese evenly covers entire surface. (The finer the grate on the cheese, the more successful the cracker.) SPRINKLE cayenne pepper lightly and evenly over cheese. (Use sparingly.) PLACE crackers on bottom rack. Leave the oven door open. As cheese melts, large bubbles will form. Bubbles will get progressively smaller as the crackers cook. (It may be necessary to prick several of the large bubbles as the cooking progresses to get them to pop and go down.) When the cheese has stopped bubbling and the top of the cheese appears to be stiffening, remove the pan from the oven. The time varies according to the oven, but it usually takes 8 to 15 minutes. Turn the pan if necessary to brown the cheese evenly. The goal is to broil the crackers just long enough for most of the moisture to cook away and for oils from the cheese to be partially absorbed by the crackers. If the pan is removed too soon, the cheese will settle, and the crackers will be hard. If it stays in too long, the cheese will scorch and the crackers will be bitter. TURN oven to 155 degrees or the lowest setting and allow oven to cool. WHILE crackers are still hot to the touch, cut with kitchen scissors into small sections (whatever shape and size you wish) and rearrange the sections back onto the pan, cheese side up. (A pizza cutter works great, if you remove the entire sheet of crackers to protect the pan or line the pan first with parchment paper.) PLACE the pan back in the upper half of the oven. Close the door, and leave the crackers overnight (or at least 10 hours) on low. STORE crackers in an airtight container or in sealed plastic bags. After a couple of days, the crackers may be freshened by placing them back in the oven for 20 to 30 minutes at 155 degrees.

Kincheloe Family

Students: Neal Kincheloe (11), Will Kincheloe (3), Caroline Kincheloe (1)

Culture of Origin: USA, North Carolina

Why this recipe is meaningful:

This recipe was developed by Will, Caroline, and Neal's great grandfather, Hatcher Kincheloe, Sr. of Rocky Mount, North Carolina. He created this recipe in the 1950s and his children, grandchildren, and now greatgrandchildren are carrying on the tradition.

Ingredients: • 1 (16-by-11-inch) nonstick jelly roll pan (preferably Silverstone or nonstick) • 10 to 11 ounces New York State

Extra Sharp cheddar cheese • 40 saltine crackers (preferably

Zesta) • Ground red pepper

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LUMPIA SHANGHAI

Smith Family

Students: Arabella Smith (3), Sebastian Smith (PF)

Culture of Origin: Philippines

Why this recipe is meaningful:

This Filipino spring roll appetizer is served at most celebrations, holidays and special family gatherings and is always a big hit. Ingredients for filling: • 1.5 lbs of ground pork • 3/4 cup shredded carrots • 6 cloves of freshly minced garlic • 1 egg • 3 tablespoons of soy sauce • 1.5 teaspoons black pepper • 1 teaspoon salt • 1/2 cup of finely chopped green onion Wrappers and sauce: • 2 packs total lumpia wrappers or spring roll wrappers • Vegetable oil for frying • 1 egg for egg wash • Saucy Susan Dipping Sauce or Mae Ploy Sweet Chilli Sauce 1. Mix all ingredients for filling in a bowl until blended.

The filling can be prepared up to a day in advance and chilled in the refrigerator in a tightly sealed container. 2. To roll the lumpia, separate the wrappers in advance; cover with a damp paper towel to prevent from drying out. Take the wrapper and place on your work surface on a diagonal so one point is facing you. Place about 1 tablespoon of filling towards the bottom of the spring roll. Turn up the bottom corner and roll upwards. Fold in the left and right corners, making sure the filling is nicely packed, with no air pockets. Continue rolling. Dip you finger in water/egg mixture, pat it on the remaining corner and finish rolling the lumpia, sealing the edge. The lumpia should be about 1/2 inch in diameter. Continue rolling until your lumpias are done. 3. Keep the lumpia covered in a single layer in the refrigerator with a damp paper towel over top until ready to fry, or freeze in an air tight container for later. 4. To fry the lumpia, heat the peanut or vegetable oil in a deep fryer or deep sided skillet to 350 degrees. Working in batches, add the lumpia about 4-6 at a time, and fry until golden brown.

You will know the the lumpia are ready when they are golden brown, and the filling is fully cooked; this should take about 4 minutes for freshly rolled lumpia, or about 6 minutes for frozen.

Let the lumpia drain on a rimmed platter lined with paper towels. 5. Serve immediately with the sauce (it’s also wonderful with

Jufran Hot Banana Sauce).

LALA'S SPICY (PIMENTO) CHEESE

Ingredients: • 1 10 oz block of extra sharp cheddar cheese (yellow) • 1 10 oz block of Vermont sharp cheddar (white) • Hand grate the blocks of cheese and mix with the following to combine: • 4 oz jar of pimentos (including juice) • 1 cup of mayonnaise • 1/4 teaspoon ground black pepper • 1 teaspoon fresh lemon juice • Splash of hot sauce or Worchestershire sauce to taste

Instructions: Spoon onto crackers, or toast on a piece of bread for a Southern-style cheese toast!

Walmsley Family

Student: Annie Walmsley (PF)

Culture of Origin: USA

Why this recipe is meaningful:

We love having pimento cheese crackers as an appetizer for almost any family gathering. Annie's grandma "LaLa" has created her own recipe that we think is the best! While grating the cheese can be tiring, the end result is worthwhile. This recipe is not spicy but Annie and her brother love to call it "spicy cheese."

ALOO TIKKI/CRISPY SAVORY POTATO CAKES

Jooma Family

Students: Ally Jooma (3), Asher Jooma (1)

Culture of Origin: Pakistani Fusion

Why this recipe is meaningful:

This recipe was popular in the 50s and 60s in Pakistani households as an alternative to meat filled kebabs as meat was typically rationed and limited. Growing up in America, I would help my Mom mash the potatoes together and watch her fry them until golden brown. Now, I can share this recipe with my children and add some flavorful and healthy additions!

This traditional Pakistani dish is an easy, kid friendly recipe that is a favorite in the Jooma household. My version is a fusion which includes veggies and cheese. I’ve provided some easy modifications to add veggies and adjust the spice level. The kids can help mash the ingredients together, as well! Khaana nosh farmaiyee (Bon apettit in Urdu!) Ingredients: • 3 lbs your choice of potato • 4 tbsp melted butter • ¼ cup milk (room temperature) • 1 ½ tsp salt • ¾ mustard powder • ¾ tsp black pepper • ½ cup veggie (corn, carrot, peas or mix). Defrost any frozen veggies before adding to recipe • 1 cup your choice of shredded cheese • 4-6 minced green chillies OR 1 tsp red chili powder (optional, add to taste) • 1 tsp lemon juice • 3 - 3 ½ cups bread crumbs • 2 eggs • Oil for shallow frying

Instructions: 1. In a large pot, cover potatoes with water and bring to a boil. 2. Cook potatoes until tender. Drain water and skin once cool. 3. Transfer to a large bowl and add melted butter and room temperature milk. 4. Add salt, pepper, lemon juice and mustard powder. Mash ingredients together with potato masher. Remove all large clumps but do not make smooth. 5. Taste for seasoning and adjust as needed. Add spices (chillies or chili powder) to mixture. Stir until fully incorporated. 6. Add veggies and cheese and fold into mixture. 7. Whisk eggs into shallow bowl. 8. Add breadcrumbs to a separate shallow bowl. 9. Take a parchment lined baking tray, and fill it with golf sized balls of your mixture. Flatten all balls to form your tikkis (cakes). For a crispier tikki, make smaller balls. 10. Take your newly formed tikkis and give them an egg bath. Next, move into breadcrumbs and roll to cover. (It is best to exclusively use your non-dominant hand for the egg bath and use your dominant hand to roll in breadcrumbs and move into frying pan.) 11. Heat cast iron or non stick pan with oil at medium-high heat. You may shallow fry or pan fry, a shallow fry will result in a crispier tikki, whereas a pan fry will make a slightly softer, creamier texture. 12. Flip once bottom of tikki is golden brown and crispy, about two to three minutes. Cook as directed on each side.

These crispy aloo tikkis are so yummy with ketchup or sriracha! They also make a wonderful veggie patty to use as a hamburger alternative.