Healthy Families Healthy Communities
Two dipping sauces/dressings: Honey Mustard and Sweet Thai Chili with fresh cucumber, broccoli, carrots and celery. Two fruit dips: Cinnamon Yogurt Dip and Pumpkin Dip with freshly cut strawberries, local peaches, apples and cantaloupe. In the middle is a Butterbean Hummus, which was the winner of the day, to test with whole wheat pita bread. Butterbeans are a local crop too! On the other corner was Pumpkin French Toast! I developed a Pumpkin French Toast recipe in 2008, which is a recipe that could be perfect for our new program and new cookbook! It adds a veggie serving, taking away the yolk but leaving the batter with a great consistency. Oh and the aroma it creates is phenomenal! The flavor is awesome too as long as you use some pie spice/nutmeg/cinnamon! Because tasting recipes is serious business, I had to create a survey that would provide measurable results. I was so nervous as everyone had started eating and testing without a word. My heart was racing and I was afraid no one would like anything! I finally had the chance to sit down and try them myself! The top two are the Sweet Thai Chili and Pumpkin Dip. On my plate inside the cup was Honey Mustard, fruit and veg all around. Everyone loved the Hummus, Honey Mustard, Yogurt Dip, and Pumpkin Dip! We have to tweak the other recipes with just minor changes, add nutmeg to the french toast and a little sugar…etc. Overall it was a success! It was a long meeting too! We worked on the curriculum for the lessons and viewed my knife skills video that arrived that day!! Again, my heart started racing because I hadn’t yet seen the final copy! Phew! I will post it to my site asap! Have you ever been nervous when debuting some of your work? |
