During the months of April and May, over 1000 students at five different West Hartford elementary schools tested out the Chefs’ newest dish, the vegetarian Hummus Wrap. While some students purchased the new dish for their lunch, others just took a taste (or two!) of the delicious new lunch item. After surveying the children, over 73% of them gave it a thumbs up! And why wouldn’t they? With only 6 ingredients, this simple but delicious dish could be made by the students themselves! Here’s the recipe, along with some great pictures of Chef Chris Torla, from Trumbull Kitchen, and the students at Duffy School. Many thanks to all of the chefs, parents, school staff and students who made these tastings so successful!
- 1 cup hummus 1/2 cup shredded carrot
- 1/4 pound baby spinach 1/4 pound shredded low fat cheddar cheese
- 1 medium cucumber 4 10-inch whole wheat wraps
- Rinse and drain spinach. Rinse and slice cucumber into 1/8 inch slices, cut slices in half.
- Spread 1/4 cup hummus on each wrap. Add 6 spinach leaves, 2 Tablespoons of shredded carrot, 6 half moon slices of cucumber, and 1 ounce of cheddar cheese.
- Roll wrap and cut in half. Serve chilled. Yield 4 servings
This afternoon, the students at Norfeldt Elementary School ran their second Farmer’s Market of the season.
The children were very knowledgeable about the local produce they were offering. They researched the farms and farmers, gathered information on each item, and even offered some recipe cards, including the Poppyseed Dressing from the Chefs Move to School Program.
The strawberries from Pell and Rosedale sold out in the first half hour!
The Green Team raised $170 for the school garden, supported our local farmers, and made some parent customers and fellow students very happy.