Spring Break 2010: March 15-18, 2010

Daily Themes:

Monday: The Happy Herb & Sassy Spice
Herbs and spices are so versatile and yummy. Explore a variety of herbs and spices. We will learn how they bring complimentary flavors to our food and boost our everyday antioxidants. Participants also learn how to plant their favorites just in time for spring. So many flavors, so little time!
AM: Basil and Chicken Bites and Fruity Ginger Parfaits
PM: Rosemary P'uffins and Cinnamon Apple Crunch.

Tuesday: Meet Meat
Marvelous meat...oh so many choices. Our special guests for the day include beef and chicken. We will check out some exciting dishes all young cooks can prepare for their themselves and their families.
AM: Beefy Turtle Bean Burritos w/ Spring Salsa
PM: Ch'easy Stuffed Chicken Breasts w/ Cool Candied Carrots

Wednesday: Green Cuisine
Fruits and veggies you say? Come explore some creative and yummy ways for even picky eaters to get five servings each day.
AM: Zippy Zucchini Bread and homemade Outrageous Orange Jam
PM: Really Greek'y Wraps w/Green Dressing, and Super Surprise Spuds.

Thursday: Super Snazzy Sweets
Super sweet, attractive, and healthy too! Learn some very sneaky ways to get significant nutrition into these delicious treats. Your sweet tooth and mom will thank you!
AM: Amazing Stuffed Apples w/Creamy Caramel Sauce and Cinnamon Oatmeal Cookie Pops
PM: Morning Sunburst Nacho w/Mango Salsa

Camp Schedule for Lil'Adventurers:

Drop off program daily, Monday-Thursday
AM half day: 9am-Noon
Preschoolers 3years-6years are grouped by age for learning at their level.
We have expanded our kitchen to include a room especially for preschoolers!

Camp Schedule for Adventurers & Explorers:

Daily, Monday-Thursday
K-5th graders are grouped by age for learning at their level.
Before Camp: 7:30-8:45am
AM half day: 9am-Noon
Lunch Bunch: Noon-12:55 (for full day campers)
PM half day: 1-4pm
Full day: 9am- 4pm (register for both AM & PM)
Age groups are based on the age/grade your child is for 2009/2010 school year.

Cost: Includes chef hat, all materials, food, and copies of recipes.

Before camp: $25/week
AM half day: $32/day OR $128 for week (4 days)
PM half day: $32/day OR $128 for week (4 days)
Full day: Register for both AM and PM
No registration fee.
Register for whatever combination of days fits your schedule and budget.
Sibling discount. Space VERY limited.

Pork & Ginger Wontons w/Chinese Brocolli Slaw.

Utensils:

Mixing bowl
Measuring cups and spoons
Wooden spoon
Large sheet parchment paper for wonton work surface
Saute pan
Small liquid measuring cup with water
Pastry brush

Ingredients: Pork & Ginger Wontons

12 wonton wrappers

1 cup Napa cabbage, chopped and salted

1/4 tablespoon salt

1/4 pound ground pork (not lean)

1 tablespoon minced ginger

1 tablespoon soy sauce

1 1/2 tablespoons seasame oil

2 tablespoons egg beaters

1 cup chicken stock

Seasame oil

Combine all ingredients, except chicken stock and wonton wrappers into mixing bowl. Mix thoroughly to combine.

Layout wonton wrappers on work surface. Make sure they aren't over lapping. Place a small amount of filling in the middle of the wrapper. Lightly brush edges with water and up to the filling. Fold the wrapper in half to form a half moon shape. Pinch edges tightly together.

In a hot saute pan coated with seasame oil place wontons into pan and cook until the bottom is browned. Add chicken stock, being careful not to get burned as the liquid will splatter. Cover pan with lid. Check in 5 minutes. Once the wontons are firm and fully cooked the stock will have evaproated and the bottoms crisped up.

ENJOY! Makes 12 wontons. Serve with your favorite dipping sauce and brocolli slaw.

Subscribe to our RSS Feed