James Valles, Head Chef at Natomas USD and Ana McGoldrick, Inderkum High School’s Culinary Club President invited us to the Natomas USD Central Kitchen for another round of Classroom in the Kitchen. They shared two great recipes for you to try at home!
Pico de Gallo Recipe
Ingredients
1 Pint of Halved Cherry Tomatoes
1/2 of a Red Onion Minced
Minced Jalapeños (To Taste)
1 Lemon Juiced
Cilantro Parsley
Salt & Pepper
Instructions
Add the Cherry tomatoes, red onion, and jalapeños to a bowl.
Pour in the lemon juice.
Sprinkle on the cilantro, parsley, salt, and pepper.
Mix together and serve with tortilla chips.
Add extra cilantro as a garnish.
Alternative Vinaigrette Recipe
Salad Ingredients
Romaine Lettuce
Radishes
Cherry Tomatoes
Cucumbers
Red Onions
Vinaigrette Ingredients
1/2 Cup of Vegetable Oil
1/4 Cup of Olive Oil
2 Tbsp of mustard
1 Tbsp of Maple Syrup
1 Tbsp of Lemon Juice
Rosemary
Oregano
Salt & Pepper
Instructions
Toss the salad ingredients together.
In a separate bowl add the olive oil, vegetable oil, and lemon juice.
Sprinkle some rosemary, oregano, salt, and pepper into the mixture.
Then add maple syrup and mustard and whisk.
When the dressing as fully combined, dress and toss the salad.
For more from Natomas Unified School District: natomasunified.org
For the previous Classroom in the Kitchen segment: secctv.org/classroom-in-kitchen-arc
