Chef David has been enjoying a nice vacation back home with his family. He worked really hard to prepare everything in advance, and we have had a great week of tasty, nutritious food even though he isn’t here. And now it’s time for everyone to take a little vacation. Abeona House will be closed Monday, … Continue reading Happy Labor Day!
Welcome back, parents and students! To our new families, we are so excited to get to know you and grow with you. While you were away, teachers spent the week in professional development, sprucing up the school and getting curriculum in order. The kitchen is all ready too, serving up another year of delicious, fun, … Continue reading Welcome Back!
Abeona House will be closed from August 4-8, 2014 for our annual professional development week. We look forward to starting off the 2014-2015 nice and refreshed. See everyone August 11!
We are going to have one of my favorite dishes this month. It’s a Louisiana delicacy, gone vegetarian: chickpea jambalaya! I start by sauteing and seasoning all my vegetables, then adding vegetable stock with tomatoes and molasses. This gets added to rice and chickpeas and baked for an hour and a half. Chickpea jambalaya is … Continue reading Chickpea Jambalaya
I’m very happy to announce Abeona House now officially has a veggies and dip snack every Wednesday! The first trial run was a total success, as the kids got to drip pieces of cucumber, bell pepper, carrot, celery, broccoli, and cauliflower into my homemade ranch dip. I’m so glad we are able to diversify what … Continue reading Veggie Snack Wednesdays!
What differentiates the concept of “kid food” versus “adult food”? I started to ask myself this question the other day, as I pondered whether the meals I’m making are too much for a young person’s palate. Can our kids love gazpacho and salad? Is it culture that makes some food seem yucky, or is it just … Continue reading Kid Food vs Adult Food
Happy 4th of July, everybody! Hope you have a great time and crash many barbecues 🙂 Love, Chef David, Party Crasher Extraordinaire
This week I am making the school some yummy chicken (or soy nuggets). Taking tenderloin strips of chicken, I’ll cut them and bread them before baking them and serving them. Served with homemade ketchup, this will be sure to be a favorite. Much better than anything from a box! Graduation and Lucy’s Lunch this Friday, … Continue reading Lucy’s Lunch
This week we are trying some yummy vegetarian lentil burgers, as I work to further diversify our menu. Served with homemade french fries and ketchup, I’m getting 2 weeks prematurely hungry just writing this (because I write the blogs at the beginning of the month)! I love getting to try out new sources of environmentally … Continue reading Lentil Burgers
This year the Reggio Run takes place on Father’s Day. We wanted to do something special to commemorate the fathers and grandfathers who are no longer with us but who were important in the lives of our staff. We are naming our participation awards after them. Their role can never be replaced, and their … Continue reading Reggio Run Awards