Culinary Program Recipe Book

S T A W E E P L P L! I K

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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!

Vegan Cheese Béchamel

6

Ratatouille for 2-Inch Pan

8

Posu Bowl

10

Apple Gastrigue

12

Cucumber Tomato Salad

14

Ginger Dressing

16

Salsa Verde

18

Green Vegetable Curry

20

Vegan Rasta Pasta Sauce

22

Vegan Cornbread

24

For Success!

KIPP NYC'S Recipes

Vegan Cheese Béchamel Ingredients 3 cups oil 2 ½ cups all-purpose flour 6 quarts vegetable stock ¼ cup mustard powder ¼ cup onion powder ¼ cup garlic powder ⅛ cup paprika 1 quart vegan cheddar cheese Salt and pepper to taste

Directions In a saucepan, combine oil and flour to make a roux and cook on low heat for a few minutes. Add all of the spices and continue to mix while adding the vegetable stock; it will thicken after a few minutes. The sauce should cook for at least 12 minutes in order to cook out any bitterness in the flour. Add cheese, salt and pepper to taste.

6

Ratatouille for 2-Inch Pan Ingredients 4 large eggplants sliced 1/8 inch thick rounds 4 large green zucchini sliced ¼ inch thick rounds 4 large yellow squash sliced ¼ inch thick rounds 6 beefsteak tomatoes sliced ¼ inch thick 8 sweet red peppers julienned ¼ cup fresh oregano chopped ½ cup fresh basil chiffonade 1 ½ cup olive oil ¼ cup sea salt 2 tbsp. black pepper 1 ½ quart basic tomato sauce

Directions Season all vegetables with salt and pepper, drizzle with half of the olive oil. Add fresh oregano to the vegetable mix and half of the basil, and save the rest of the basil for garnish. Spray a 2-inch baking pan; add tomato sauce to evenly coat the bottom of the pan. Layer vegetables fanned out, and mix up the vegetables to create a color contrast. After all of the veggies are set on top of the sauce, drizzle with the remaining olive oil, sea salt, and basil. Bake at 350 degrees for 20-25 minutes.

Check for vegetables to be cooked prior to serving.

8

Posu Bowl Ingredients Shredded romaine lettuce Black beans Corn or hominy corn Roasted sweet potato Avocado Pico de Gallo Tofu crema Indian fry bread Chopped cilantro Salsa verde

Directions Place fry bread in the bottom of the salad bowl, place lettuce on top of the fry bread, and add all other ingredients. Drizzle salsa verde and the tofu crema at the end.

10

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

March 2022

Apple Gastrigue Ingredients 3 cups small diced onions 3 tbsp. minced garlic 3 quarts small diced granny smith apples 1 ½ cup brown sugar 4 oz. butter 1 tbsp. Dijon mustard 1 ½ cup raspberries A splash of vinegar ¼ cup cornstarch 1 cup water Sprig of rosemary

Directions Sweat onions and garlic with butter until translucent, add apples and brown sugar and allow the sugar to coat the apples well. Add remaining ingredients and cook until the vinegar is reduced by half, add the slurry and adjust salt and pepper.

12

Cucumber Tomato Salad 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 Mix all ingredients together in a large container.

14

Ginger Dressing Ingredients 1 lb. coarsely chopped carrots ½ cup chopped ginger ½ cup minced shallots ½ cup rice vinegar 2 tbsp. soy sauce 2 tbsp. sesame oil ¼ tsp. salt 1 cup vegetable oil ½ cup water

Directions Combine all ingredients and rapidly mix well with a whisk, or make an emulsion in a blender with vegetable oil, sesame oil vinegar and water.

Fold all other ingredients into the mix.

16

Salsa Verde Ingredients 1 large onion, quartered 2-3 jalapeños, 1 seeded + 2 with seeds Juice of 5 limes 1 tsp. cumin 6 cups water 3 ripe avocados 1 bunch cilantro Salt and pepper to taste

Directions Place all ingredients in a blender and blend on high until smooth. Season with salt and pepper.

18

Green Vegetable Curry Ingredients ½ cup canola oil 32 oz. diced onion 1 cup minced garlic 32 oz. medium diced red pepper 3 lemongrass stalks pureed with water and strained 8 red eye chilis ¼ cup minced ginger 6 tbsp. green curry paste 64 oz. diced potato 4 quarts mushrooms cut in ¼ 64 oz. bok choy

Directions Sautee onions and garlic until translucent. Add peppers and potato, and let cook for a few minutes; add the rest of the ingredients except for the puree. Cook at a slow simmer, add and thicken slurry, and adjust salt and pepper to taste.

20

Vegan Rasta Pasta Sauce Ingredients 2 lbs. of vegan butter or 1 quart of vegetable oil 1 ½ cups of flour 1 cup of tomato paste 3 cups vegetable stock 1 gallon coconut milk 3 cups diced onions 3 cups julienne red pepper 2 cups julienne green pepper 2 cups minced garlic 1 cup jerk spice Salt and pepper to taste

Note This recipe makes enough sauce for 20 pounds of pasta and feeds 50 people 6 ounce portions.

22

Vegan Cornbread Ingredients 7 ½ cups all-purpose flour 6 cups cornmeal 4 cups sugar 2 tbsp. salt 2 tbsp. baking powder 7 ½ cups water 2 cups oil 1 cup maple syrup for glaze

Directions Combine all ingredients together and mix until smooth. Add to a greased 2-inch sheetpan and bake at 350 degrees for 30-35 minutes.

24

KIPP NYC Culinary Program Team Appreciation Lunch.

February 2020

1501 Broadway, Suite 1000 New York, NY 10036

@kippnyc @kippnyc @kippnycschools @kipp-nyc