Simple Cooking with Heart Class 2

Class 2: Salads: Buying, Storing, and Preparing Fruits and Vegetables

You made it to class 2! It’s great to have you back. I hope you’ve been working on those knife skills! This week, we’re going to focus on eating a variety of fruits and vegetables. We’ll make a salad that’s satisfying enough to be a main course, and we’ll be baking a crustless peach pie for dessert. Let’s get started!

Here are 10 pictures of your daily recommended intake of fruits and vegetables.

RECIPES:

SKILLS:

HOMEWORK FOR THE WEEK:

Try these recipes to practice the skills you’ve learned in class two:

Spinach Salad with Orange Vinaigrette

Salad Nicoise

Grilled Chicken Salad with Radishes, Cucumbers, and Tarragon Pesto

Chicken Caesar Salad

How to Make Vinaigrette plus Variations

This institution is an equal opportunity provider. This material was federally funded by USDA’s Supplemental Nutrition Assistance Program – SNAP

USDA Non-Discrimination Statement