Font typesColour SchemeWe have chosen these coloursbecause they are bright and eyecatching, are based off of theprimary colours, which is whatchildren see most of, and simpleblock colours. We have chosen these font types because they will appeal to our target audience (children and their parents), they are interesting to look at, and they are the type of font that they will be around on a daily basis (in their books and on TV shows etc.) the bulk of the text will be written in Aabb (Bookman old style)
Mood Boards -Mood board of food types-Mood board of general theme
1. Sesame NoodlesIngredients Coarse salt 1 pound thin spaghetti 1/2 cup smooth peanut butter, preferably natural 1 to 2 garlic cloves 1/2 teaspoon red-pepper flakes 1/3 cup soy sauce 1/3 cup rice vinegar 2 tablespoons toasted sesame oil 1 English cucumber, peeled and halved lengthwise 2 medium carrots, peeled and shreddedMethod In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain, and transfer to a large bowl. Meanwhile, make peanut sauce: In a blender or food processor, blend peanut butter, garlic, pepper flakes, soy sauce, vinegar, and sesame oil until smooth. Cut cucumber crosswise into thirds; cut each piece lengthwise into 1/4-inch slices. Stack slices; cut lengthwise into very thin strips. Transfer pasta to a large bowl; toss with sauce, cucumber, and carrots. Serve at room temperature.
2. Grilled Mozzarella SandwichesIngredients 1 pound fresh buffalo mozzarella, cut into 4 equal pieces about 3-inches by 4-inches 8 1/2-inch thick firm white sandwich bread 2 large eggs 1/2 cup heavy cream 1 teaspoon fresh thyme, leaves 1 teaspoon coarse salt A grating of nutmeg 1/4 cup extra-virgin olive oil 2 tablespoons unsalted butterMethod Place the mozzarella on 4 slices of the bread. Cover with the remaining slices to form sandwiches. Trim the crusts off to make perfect 4-inch squares. In a wide shallow bowl, whisk the eggs. Add the cream, thyme leaves, salt, and nutmeg. Whisk until well blended. In a 10 to 12-inch nonstick saute pan, heat 2 tablespoons of olive oil over medium- high heat until smoking. Add 1 tablespoon of the butter and cook until the sizzling subsides. Dip 2 of the sandwiches into the egg mixture, turning to coat, place in the pan, and cook until golden brown on the first side, about 2 minutes. Flip over and brown on the other side. Transfer the sandwiches to individual plates and repeat the process with the remaining 2 tablespoons olive oil, 1 tablespoon butter, and 2 sandwiches. Cut in half, and serve immediately
3.Chickpea burgersIngredients 1 can (15 ounces) chickpeas, drained and rinsed 4 scallions, trimmed 2 slices white sandwich bread 1/3 cup peanuts or almonds, unsalted 1/2 teaspoon ground cumin 1 tablespoon fresh ginger, chopped Coarse salt and ground pepper 1 large egg Olive oil 1 tablespoon Dijon mustard 1/3 cup mayonnaise Whole-wheat English muffins and lettuce, to serve with burgersMethod Heat grill to high. In a food processor, combine chickpeas, scallions, bread, peanuts, cumin, and ginger; season with salt and pepper. Pulse until roughly chopped. Remove half the mixture to a bowl; add egg to food processor. Process until smooth; add to reserved mixture in bowl, and mix well. Form the mixture into four 3/4-inch-thick patties. Brush each side generously with oil; grill until charred, 3 to 5 minutes per side. Serve the burgers on English muffins with lettuce, mustard, and mayonnaise.
4.Classic cheesy lasagneIngredients 1 pound whole-milk ricotta cheese 1 large egg 1/8 teaspoon freshly grated nutmeg 3/4 teaspoon coarse salt Freshly ground pepper 1 pound fresh mozzarella Marinara Fresh Lasagne Noodles, cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked 5 ounces coarsely grated Parmesan cheese, (about 1 3/4 cups)Method Preheat oven to 375. Combine ricotta, egg, nutmeg, and salt in a medium bowl. Season with pepper. Coarsely grate 1/2 of the mozzarella, and stir into ricotta mixture. Using your fingers, shred remaining mozzarella into 2-inch strips, and reserve. Spread 1/2 cup marinara in a 9-by-13-inch baking dish. Place a layer of noodles over marinara. Spread 1/3 of the ricotta mixture over noodles, and sprinkle with 1/3 of the Parmesan. Place a layer of noodles over the cheese layer. Spread 1 cup marinara over noodles. Repeat layering (noodles, marinara, noodles, ricotta mixture, Parmesan) 2 more times. Spread remaining marinara over cheese layer, then sprinkle with shredded mozzarella. Place baking dish on a rimmed baking sheet. Bake until cheese is golden brown and sauce is bubbling, 45 to 50 minutes. Let stand for 15 minutes before slicing and serving.
5. Veggie burgersIngredients 1/2 cup bulgur 1 can (15.5 ounces) pinto beans, rinsed and drained 1/2 cup grated Swiss cheese 1/2 cup finely grated carrots (from 2 medium carrots) 1 scallion, thinly sliced 1 large egg, lightly beaten Coarse salt and ground pepper 1 tablespoon olive oil 4 buns Sprouts, for serving Avocado slices, for servingMethod In a large bowl, combine bulgur and 1 cup boiling water. Cover tightly and let sit until bulgur is tender, 30 minutes. Strain through a fine-mesh sieve, pressing to remove liquid, then return bulgur to bowl. In a food processor, pulse pinto beans until coarsely chopped. Add beans to bulgur, along with Swiss cheese, carrots, scallion, and egg. Season with salt and pepper; mix well. In a large skillet, heat olive oil over medium. Add 1/2 cup bean mixture and press lightly with a spatula to flatten. Make 3 more patties, working in batches if necessary (add more oil for second batch), and cook until browned and cooked through, 3 minutes per side. Serve burgers on buns with sprouts and avocado slices.
6. Taco-Salad wrapsIngredients 1 can (15 1/2 ounces) black beans, or red kidney beans, rinsed and drained 2 teaspoons olive oil 1 teaspoon ground cumin, or more to taste 1/4 teaspoon chili powder 1/2 teaspoon salt 6 flour tortillas, (10 inches in diameter) 3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1/2 cup) 1 cup shredded cheddar cheese 6 large green-leaf lettuce leaves 1 avocado, cut into 1/4-inch dice, for serving (optional) 1 mango, cut into 1/4-inch dice, for serving (optional)Method With a potato masher or fork, mash together beans, olive oil, cumin, chili powder, and salt in a medium bowl. Spread 2 tablespoons bean mixture on each tortilla halfway between the center and bottom edge. Top with 1 to 2 tablespoons each diced tomato and cheese; cover with a lettuce leaf. Fold sides of tortilla over filling; roll from bottom to form a cylinder. Roll in waxed paper and fold ends over; tape to secure. Cut wraps in half diagonally. Serve with avocado and mango, if desired.
7. Tomato and basil pizzaIngredients: 1/4 cup Simple Tomato Sauce 1 1/2 ounces torn fresh mozzarella Fresh basil leaves Basic Grilled Pizza Dough Herb Oil Coarse salt and ground pepperMethod: Heat it up: Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill. Stretch it: On a lightly floured work surface, stretch or roll 1 piece basic grilled pizza dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with herb oil or olive oil and season with coarse salt and ground pepper. Grill it: Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill. Top it: Top with tomato sauce, mozzarella, and basil; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.
8. Macaroni and cheeseIngredients Coarse salt and ground pepper 1 pint cherry or grape tomatoes 1 teaspoon olive oil 12 ounces plain or whole-wheat corkscrew pasta (fusilli) 2 tablespoons butter 1/4 cup all-purpose flour 3 cups low-fat milk Pinch of ground nutmeg 8 ounces sharp cheddar cheese, shredded (2 cups), plus more for serving (optional)Method: Preheat oven to 475 degrees. Bring a large pot of salted water to a boil. Meanwhile, line a rimmed baking sheet with parchment paper. Toss tomatoes with oil on prepared baking sheet; season with salt and pepper. Roast until lightly browned and soft, 8 to 10 minutes; set aside. Cook pasta in boiling water until al dente, according to package instructions. Drain; set aside. While pasta is cooking, melt butter over low heat in a large saucepan. Add flour; cook, whisking, 1 minute. Gradually, whisk in milk, then nutmeg, 1/2 teaspoon coarse salt, and a pinch of pepper; bring to a simmer. Cook, whisking constantly, until thick enough to coat the back of a spoon, 2 to 3 minutes. Stir in cheese until melted. Add cooked pasta to cheese mixture; stir to combine. (Sauce will thicken as it stands.) Serve topped with tomatoes and, if desired, additional grated cheddar