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KIPPEATSWELL!

Thank Thank Y o u ! Y o u !

Habiba Elnagdy Editor and Graphic Designer

KIPP NYC envisions a day when every child grows up free to create the future they want for themselves and their communities. To achieve this, our students must be well in body, mind, and spirit, so that they can maximize their learning and attain the holistic education that will allow them to take ownership over their lives and achieve their dreams. At KIPP NYC, we are committed to ensuring students receive nourishing meals at school, and that they are knowledgeable about where their food comes from and how it affects their wellness.

The KIPP NYC Culinary Team was created at KIPP NYC College Prep High School in 2016 by school leader Michael Ioli to provide students with tastier, healthier school lunch options. The Culinary Program equips students to change their mindset on food and healthy eating, one meal at a time.

The program started when KIPP NYC realized an opportunity to leverage public funding to train staff and students to serve fresh food made from scratch in our kitchens, instead of spending money on expensive catering companies or frozen, reheated meals. The Culinary program focuses on giving people the space to use their skills and experiences to innovate, teach others, and nourish their community through the love of food. For the same cost to schools as outsourced nutrition options, the program is making KIPP students and staff fresh, made-from-scratch breakfast, lunch, and snacks daily.

Mike Ioli with students in our founding year!

VeganCheeseBéchamel

Ingredients

3cupsoil

2½cupsall-purposeflour

6quartsvegetablestock

¼cupmustardpowder

¼cuponionpowder

¼cupgarlicpowder

⅛cuppaprika

1quartvegancheddarcheese

Saltandpeppertotaste

Directions

Inasaucepan,combineoilandflourtomakearouxandcookonlow heatforafewminutes.Addallofthespicesandcontinuetomixwhile addingthevegetablestock;itwillthickenafterafewminutes. The sauceshouldcookforatleast12minutesinordertocookoutany bitternessintheflour.Addcheese,saltandpeppertotaste.

Ratatouillefor2-InchPan Ingredients

4largeeggplantssliced1/8inchthickrounds

4largegreenzucchinisliced¼inchthickrounds

4largeyellowsquashsliced¼inchthickrounds

6beefsteaktomatoessliced¼inchthick

8sweetredpeppersjulienned

¼cupfreshoreganochopped

½cupfreshbasilchiffon

1½cupoliveoil

¼cupseasalt

2tbsp.blackpepper

1½quartbasictomatos

Directions

Seasonallvegetableswithsaltandpepper,drizzlewithhalfoftheolive oil.Addfreshoreganotothevegetablemixandhalfofthebasil,and savetherestofthebasilforgarnish.Spraya2-inchbakingpan;add tomatosaucetoevenlycoatthebottomofthepan.Layervegetables fannedout,andmixupthevegetablestocreateacolorcontrast.After alloftheveggiesaresetontopofthesauce,drizzlewiththeremaining oliveoil,seasalt,andbasil.Bakeat350degreesfor20-25minutes. Checkforvegetablestobecookedpriortoserving.

PosuBowl

Ingredients

Shreddedromainelettuce

Blackbeans

Cornorhominycorn

Roastedsweetpotato

Avocado

PicodeGallo

Tofucrema

Indianfrybread

Choppedcilantr

Salsaverde

Directions

Placefrybreadinthebottomofthesaladbowl,placelettuceontopof thefrybread,andaddallotheringredients.Drizzlesalsaverdeandthe tofucremaattheend.

College Prep High School featured on Telemundo for offering healthy and vegan lunch options for students.

March 2022

AppleGastrigue

Ingredients

3cupssmalldicedonions

3tbsp.mincedgarlic

3quartssmalldicedgrannysmithapples

1½cupbrownsugar

4oz.butter

1tbsp.Dijonmustard

1½cupraspberries

Asplashofvinegar

¼cupcornstarch

1cupwater

Sprigofro

Directions

Sweatonionsandgarlicwithbutteruntiltranslucent,addapplesand brownsugarandallowthesugartocoattheappleswell.Addremaining ingredientsandcookuntilthevinegarisreducedbyhalf,addtheslurry andadjustsaltandpepper.

CucumberTomatoSalad

Ingredients

Large cucumbers quartered and sliced ¼ inch thick.

Grape and cherry tomatoes halved

One shaved red onion

2 quarts olive oil

Salt and pepper to taste

Directions

Mixallingredientstogetherinalargecontainer.

GingerDressing

Ingredients

1lb.coarselychoppedcarrots

½cupchoppedginger

½cupmincedshallots

½cupricevinegar

2tbsp.soysauce

2tbsp.sesameoil

¼tsp.salt

1cupvegetableoil

½cupwater

Directions

Combineallingredientsandrapidlymixwellwithawhisk,ormakean emulsioninablenderwithvegetableoil,sesameoilvinegarandwater.

Foldallotheringredientsintothemix.

SalsaVerde

Ingredients

1largeonion,quartered

2-3jalapeños,1seeded+2withseeds

Juiceof5limes

1tsp.cumin

6cupswater

3ripeavocados

1bunchcilantro

Saltandpepper

totaste

Placeallingredientsinablenderandblendonhighuntilsmooth.Season withsaltandpepper. Directions

GreenVegetableCurry Ingredients

½cupcanolaoil

32oz.dicedonion

1cupmincedgarlic

32oz.mediumdicedredpepper

3lemongrassstalkspureedwith waterandstrained

8redeyechilis

¼cupmincedginger

6tbsp.greencurrypaste

64oz.dicedpotato

4quartsmushroomscutin¼

64oz.bokchoy

Directions

Sauteeonionsandgarlicuntiltranslucent.Addpeppersandpotato,and letcookforafewminutes;addtherestoftheingredientsexceptforthe puree.Cookataslowsimmer,addandthickenslurry,andadjustsalt andpeppertotaste.