Chapter 3 Recipes – Cooking Basics

Ingredients

• 1 Yukon Gold potato
• 1 green onion
• Olive Oil
• Favorite seasonings

Instructions

1. Wash hands with soap and water.
2. Wash potato; scrub skin with a vegetable brush. Rinse the potato under running water and dry with a paper towel.
3. Cube potato so that all the pieces are similar in size; place the potato into a pot and cover with cold water.
4. Bring the water to a boil and keep cooking for approximately 15-20 minutes
5. After potatoes are in the pot, wash hands.
6. Wash and dry 1 green onion; mince and set aside. Wash Hands.
7. When potatoes are fork-tender, drain the potatoes using a colander and reserve 1 cup of the cooking water.
8. Put potatoes back into the pot and use a potato masher to mash; add 1 tablespoon of olive oil and water until desired consistency is reached.
9. Season with garlic powder, pepper, or your favorite seasoning. Top with minced green onions.

Ingredients

• 1 Carrot

Instructions

1. Wash hands with soap and water. Wash produce before cutting.
2. Wash, dry, and peel carrots. Slice carrots.
3. Prepare a steamer basket or use a metal colander in a pot to steam. Cover the pot and steam until fork tender. Add salt and pepper if desired.

(You may also steam in a microwave: place carrots in a microwave-safe bowl and add a small amount of water, cover bowl with plastic wrap, leaving some space to vent, and microwave for a few minutes until desired consistency is reached.)

Ingredients

• ¼ Cabbage; shredded
• A handful of fresh basil; chiffonade
• Olive oil
• Salt and pepper

Instructions

1. Wash hands with soap and water. Wash produce before cutting.
2. Place a teaspoon or two of olive oil in the pan and heat over medium heat. Add cabbage; cook until soft. If needed, you may want to add some water to the pan, instead of additional oil.
3. Stir in basil chiffonade. Sprinkle with salt and pepper and toss until evenly mixed.