We use the concept of the “featured ingredient” to introduce youth to new foods!
Each week in our after-school workshops, we have a tasting of a new featured ingredient and learn about how it grows and how it can be used in the kitchen. The repetition from week to week is key to building openness to new foods through a habit of tasting and discovery. Feel free to take inspiration from the sheets below or use them yourself to challenge your family’s tastebuds. (Please do not modify these sheets without credit.)
- Anchois/Anchovies
- Asperge/Asparagus
- Basilic/Basil
- Bok Choi
- Fines herbes/ Cooking Herbs
- Les super graines/ Super Seeds
- Crevette/Shrimp
- Figue de Barbarie/Prickly Pear
- Grenade/Pomegranate
- Haricots Noirs/Black Bean
- Pousse/Sprouts
- Persil/Parsley
- Tamarin/Tamarind
- Pitaya/Dragon Fruit
Contact NATALIE BERGHUIS, Boîte à Lunch Regional Coordinator for more information
EMAIL or (514) 483-4680 x 218.