Edible Education Experience Summer Camp

Supply List:

Items you will need all 3 days:
Soap & Water to wash hands
Ingredients for today’s recipes and any needed substitutions
Measuring cups/spoons
Cutting board & knife (**recommended to wear cut-resistant glove if available)
Day 1 - Crepes and Roasted Chickpeas
Before class - rinse, drain, and allow chickpeas to dry well prior to class
Medium Bowl
Whisk
Sheet pan
Skillet
Spatula
Small bowl
Plate
Container/Storage Bag (to reserve some of the roasted chickpeas for Day 3 recipe)
Optional - Parchment paper
Day 2 - Baked Falafel, Tzatziki, Yogurt Dipped Berries
Before Class - soak dried chickpeas overnight in water
Container/tray for berries to freeze in/on
Regular bowl
Medium mixing bowl
Large mixing bowl
Large Spoon (or spatula)
Container to store tzatziki in the refrigerator
Box graterBlender
Spatula
Cutting board & knife
Mini Muffin tin (1 or 2)
Optional - Parchment paper, Toothpicks, hand juicer, microplane
Day 3 - Kale Caesar Salad, Tortillas, Almond Stuffed Roasted Dates
Container of roasted chickpeas from day 1
Sheet Pan
Large salad bowl
Tongs
Large mixing bowl
Whisk
Jar to store dressing
Plastic wrap
Two flat cutting boards (or two wide, flat books)
Plate
Optional - Parchment paper, garlic press