with Please Touch Museum® Members | Winter 2014
Recipe Spotlight
PTM'S NEW GARDEN
GRILLED CAPRESE FLAT BREAD Our new garden space will contain a large variety of tomatoes! Chef Guillermo shares one of his favorite healthy recipes featuring this delicious ingredient: Ingredients: 2 ripe Jersey tomatoes cored, cut in half then half moons 1 pound fresh mozzarella cut into half-moon slices 1 bunch fresh basil julienne 4 pieces naan or pita bread 2 bunch fresh arugula 1 cup extra virgin olive oil 2 fresh lemons Salt & Pepper to taste
Over the summer PTM was thrilled to receive a generous grant of $6,000 from the PECO Green Region Program. In partnership with the Natural Lands Trust, the region’s leading land conservation organization, PECO Green Region supports environmental projects that plan for, protect and improve open land in Southeastern Pennsylvania.
2 cups balsamic vinegar reduced to syrup Procedure: Heat a grill or an oven to 375 degrees, Grill flat breads in oven or grill. Arrange tomatoes, mozzarella and basil on flat breads.
From the support of these funds, PTM will develop a garden space, filled with plants indigenous to the Philadelphia region, on the lawn outside Memorial Hall. The Museum’s FAO Schwarz Family Foundation Fellow and ACES students, along with partners at Teens 4 Good, will nurture the space and incorporate it into Museum programs. Not only will the produce be used in Please Taste Café, but the green space will be an active programming site where young visitors are further enriched by outdoor open-ended, process-driven play. For more information on how you can support Please Touch Garden, please contact Stephanie Lim Capello, Vice President of Development, at 215-581-3164 or scapello@pleasetouchmuseum.org.
If using the grill place flat breads away from direct heat and cook until cheese just begins to melt, if using oven place in oven for 10 – 15 minutes. In a separate bowl, place fresh arugula and season with salt and pepper to taste. Add olive oil. Zest one of the lemons into the salad and squeeze both the lemons. Toss well. Present your flat breads whole on platter and top each with arugula salad. Drizzle with some balsamic reduction. Garnish with some large fresh basil leaves.