Looking for some no- and low-cook ways to use seasonal fruits and vegetables, especially those from your school garden? Create a variety of dips and salsa, learn to do a quick pickle, build a tasty salad, and more. Along the way we will discuss plant parts, cultural connections, and the structure and properties of matter used in cooking. We will conclude by sampling our creations and planting an indoor herb garden. Considerations will be given to food allergies, substitutions, and replication in a classroom setting.  

ISBE PD Hours:4, Gateways: 4 

Learning Campus, ITW Kitchen 3.