KIPPEATSWELL!
FOODISLOVE!
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!
KIPPNYC'SRecipes KIPPNYC'SRecipes F o r S u c c e s s ! F o r S u c c e s s ! VeganCheeseBéchamel 6 Ratatouillefor2-InchPan 8 PosuBowl 10 AppleGastrigue 12 CucumberTomatoSalad 14 GingerDressing 16 SalsaVerde 18 GreenVegetableCurry 20 VeganRastaPastaSauce 22 VeganCornbread 24
VeganCheeseBéchamel
3cupsoil 2½cupsall-purposeflour 6quartsvegetablestock ¼cupmustardpowder ¼cuponionpowder ¼cupgarlicpowder ⅛cuppaprika 1quartvegancheddarcheese Saltandpeppertotaste Ingredients Directions Inasaucepan,combineoilandflourtomakearouxandcookonlow heatforafewminutes.Addallofthespicesandcontinuetomixwhile addingthevegetablestock;itwillthickenafterafewminutes. The sauceshouldcookforatleast12minutesinordertocookoutany bitternessintheflour.Addcheese,saltandpeppertotaste.
6
4largeeggplantssliced1/8inchthickrounds 4largegreenzucchinisliced¼inchthickrounds 4largeyellowsquashsliced¼inchthickrounds 6beefsteaktomatoessliced¼inchthick 8sweetredpeppersjulienned ¼cupfreshoreganocho ½cupfreshbasilchiffon 1½cupoliveoil ¼cupseasalt 2tbsp.blackpepper 1½quartbasictomatos Ratatouillefor2-InchPan Ingredients Directions Seasonallvegetableswithsaltandpepper,drizzlewithhalfoftheolive oil.Addfreshoreganotothevegetablemixandhalfofthebasil,and savetherestofthebasilforgarnish.Spraya2-inchbakingpan;add tomatosaucetoevenlycoatthebottomofthepan.Layervegetables
8
fannedout,andmixupthevegetablestocreateacolorcontrast.After alloftheveggiesaresetontopofthesauce,drizzlewiththeremaining oliveoil,seasalt,andbasil.Bakeat350degreesfor20-25minutes. Checkforvegetablestobecookedpriortoserving.
Shreddedromainelettuce Blackbeans Cornorhominycorn Roastedsweetpotato Avocado PicodeGallo Tofucrema Indianfrybread Choppedcilantr Salsaverde PosuBowl Ingredients Directions Placefrybreadinthebottomofthesaladbowl,placelettuceontopof thefrybread,andaddallotheringredients.Drizzlesalsaverdeandthe tofucremaattheend. 10
March 2022
College Prep High School featured on Telemundo for offering healthy and vegan lunch options for students.
3cupssmalldicedonions 3tbsp.mincedgarlic 3quartssmalldicedgrannysmithapples 1½cupbrownsugar 4oz.butter 1tbsp.Dijonmustard 1½cupraspberries Asplashofvinegar ¼cupcornstarch 1cupwater Sprigofro AppleGastrigue Ingredients Directions Sweatonionsandgarlicwithbutteruntiltranslucent,addapplesand brownsugarandallowthesugartocoattheappleswell.Addremaining ingredientsandcookuntilthevinegarisreducedbyhalf,addtheslurry andadjustsaltandpepper. 12
CucumberTomatoSalad
and sliced
Grape and cherry tomatoes
One shaved red onion 2 quarts olive oil Salt and pepper to taste
14
Ingredients Directions Large cucumbers quartered
¼ inch thick.
halved
Mixallingredientstogetherinalargecontainer.
1lb.coarselychoppedcarrots ½cupchoppedginger ½cupmincedshallots ½cupricevinegar 2tbsp.soysauce 2tbsp.sesameoil ¼tsp.salt 1cupvegetableoil ½cupwater GingerDressing Ingredients Directions Combineallingredientsandrapidlymixwellwithawhisk,ormakean emulsioninablenderwithvegetableoil,sesameoilvinegarandwater. Foldallotheringredientsintothemix. 16
1largeonion,quartered 2-3jalapeños,1seeded+2withseeds Juiceof5limes 1tsp.cumin 6cupswater 3ripeavocados 1bunchcilantro Saltandpeppe totaste Placeallingredientsinablenderandblendonhighuntilsmooth.Season withsaltandpepper. Directions SalsaVerde Ingredients 18
½cupcanolaoil 32oz.dicedonion 1cupmincedgarlic 32oz.mediumdicedredpepper 3lemongrassstalkspureedwith waterandstrained 8redeyechilis ¼cupmincedginger 6tbsp.greencurrypaste 64oz.dicedpotato 4quartsmushroomscutin¼ 64oz.bokchoy GreenVegetableCurry Ingredients Directions Sauteeonionsandgarlicuntiltranslucent.Addpeppersandpotato,and letcookforafewminutes;addtherestoftheingredientsexceptforthe puree.Cookataslowsimmer,addandthickenslurry,andadjustsalt andpeppertotaste. 20
2lbs.ofveganbutteror1quartofvegetableoil 1½cupsofflour 1cupoftomatopaste 3cupsvegetablestock 1galloncoconutmilk 3cupsdicedonions 3cupsjulienneredpepper 2cupsjuliennegreenpepp 2cupsmincedgarlic 1cupjerkspice Saltandpeppertotaste VeganRastaPastaSauce Ingredients Note Thisrecipemakesenoughsaucefor20poundsofpastaandfeeds50 people6ounceportions. 22
VeganCornbread Ingredients Directions 7½cupsall-purposeflour 6cupscornmeal 4cupssugar 2tbsp.salt 2tbsp.bakingpowder 7½cupswater 2cupsoil 1cupmaplesyrupfor glaze Combineallingredientstogetherandmixuntilsmooth.Addtoagreased 2-inchsheetpanandbakeat350degreesfor30-35minutes. 24
KIPP NYC Culinary Program Team Appreciation
February 2020
Lunch.
1501 Broadway, Suite 1000 New York, NY 10036
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