|Harvest of the Month green beans at Open House|
Welcome back to another exciting year in the Bay View’s Nutrition kitchen. Summer has finally hit the Life Lab garden in September and our programs are back in full swing. Our kitchen is alive with the smell of good cooking. This week, students are spicing up the kitchen with Creole cooking from Louisiana. Students are adding Harvest of the Month green beans to peppers, onions, garlic and tomatoes to make delicious feast. Below is a simple and easy recipe to enjoy at home.
Creole Green Beans
(Adapted from Champions of Change)
*2 teaspoons of olive oil
*2 small cloves of garlic chopped or 2 teaspoons pre-chopped garlic
*2 cups cut green beans
*1 ½ cup chopped tomatoes
*1 cup chopped red bell pepper
*1/4-cup onion chopped
*1-2 tablespoons soy sauce (Add as needed. This takes the place of hot pepper).
*Snap off end of beans and snap into small pieces.
*Heat oil in large skillet over low heat.
*Sauté garlic and onions in oil for 2 minute
*Add tomatoes, peppers and onions and cook on medium heat for 5 minutes. Stir as needed.
*Add green beans, lower the heat and cook for 3-5 minutes until beans are tender.
*Serve and enjoy
|Nutrition student snapping green beans|
|Nutrition student adding green beans to the wok of creole ingredients|
|Nutrition students writing adjectives about the taste|
|Nutrition student writing adjectives about the taste|
|Students collecting beans seeds from this summer's green beans|
|Nutrition students will plant the bean seeds this spring|