Edible Education Experience

Seed-to-table virtual series

Supply List for Sessions 1 - 3

• Useful items for all sessions

  Soap & Water

  Ingredients for that day’s recipes and any needed substitutions

  Measuring cups/spoons

  Cutting board & knife

• Session 1 - Black Bean Salsa, Fruit Salsa, and Baked Tortilla Chips

  Before class - rinse, and drain corn & black beans; de-seed jalapeno; gather all ingredients for class

  2 Medium Bowls for mixing and serving salsa

  2 Mixing spoons

  1-2 Sheet pans

  Small bowl(s) for juicing lime, mise en place, etc

  Spoons

  Tongs or spatula

  Container/Storage (to store leftover chips and salsas)

  Spoon for taste testing

  Optional - Parchment paper, hand juicer, silicone brush

• Session 2 - Roasted Seasonal Root Vegetables, Tahini Sauce, Crunchy Roasted Chickpeas, Spice Blend

  Before class - wash vegetables (option to peel them)

  2 Mixing bowls

  Spatula

  Baking sheet

  Oven mitt

  Whisk

  Spoon for tasting

  Jar with lid

  Optional - Parchment paper, mandoline

• Session 3 - Sunbutter Cookies, Nice-cream Sundaes with Toasted Nuts/Seeds, Seasonal Chia Pudding

  Before class - peel and freeze bananas

  Mixing bowl for cookies

  2 Spatulas

  Baking sheet

  Oven mitt

  Blender

  Skillet

  Spoon for taste testing

  Whisk

  2-4 jars (depending on size for chia pudding)

  Optional - Parchment paper, cookie scoop