Presentasjon ved Stian Sigurdsen, Hovedorganisasjonen Virke, på seminar om europeisk økonomi og arbeidsliv for Europeisk Ungdom/Europeisk Arbeiderungdom 29.1.13
This document summarizes Ms. Rivera's 5th grade classroom which has 25 students of varying abilities and backgrounds. The classroom is arranged to accommodate all students with areas for seating, technology instruction, individual and group work, assistance, and displaying multicultural figures. Rules and expectations are clearly posted. The classroom aims to be welcoming, safe, and conducive to learning for all students through this thoughtful set up and emphasis on respect.
This document is a recipe for a summer salad with shiso from NWC Food Incubator in Evanston, Illinois. The salad contains tomatoes, beans, patty pan squash, shiso leaves, garlic/ginger paste, thyme, marjoram, white wine vinegar, sour cream or Greek yogurt, and vegetable oil. The vegetables are prepared by washing, cutting, and blanching. They are tossed together with the herbs and then dressed with a vinaigrette made from the remaining ingredients. The salad is allowed to sit for 30 minutes before serving.
This document provides a recipe for a blueberry pie filling that can be used to fill either a 9-inch or 6-inch pie shell. It lists the ingredients and amounts needed for each size pie. The instructions explain that half the blueberries are cooked with butter, cornstarch, sugar and salt until thickened, then the remaining berries and spices are added. The filled pie shell is topped with a lattice crust and baked until the filling is bubbling and the crust is golden brown.
Presentasjon ved Stian Sigurdsen, Hovedorganisasjonen Virke, på seminar om europeisk økonomi og arbeidsliv for Europeisk Ungdom/Europeisk Arbeiderungdom 29.1.13
This document summarizes Ms. Rivera's 5th grade classroom which has 25 students of varying abilities and backgrounds. The classroom is arranged to accommodate all students with areas for seating, technology instruction, individual and group work, assistance, and displaying multicultural figures. Rules and expectations are clearly posted. The classroom aims to be welcoming, safe, and conducive to learning for all students through this thoughtful set up and emphasis on respect.
This document is a recipe for a summer salad with shiso from NWC Food Incubator in Evanston, Illinois. The salad contains tomatoes, beans, patty pan squash, shiso leaves, garlic/ginger paste, thyme, marjoram, white wine vinegar, sour cream or Greek yogurt, and vegetable oil. The vegetables are prepared by washing, cutting, and blanching. They are tossed together with the herbs and then dressed with a vinaigrette made from the remaining ingredients. The salad is allowed to sit for 30 minutes before serving.
This document provides a recipe for a blueberry pie filling that can be used to fill either a 9-inch or 6-inch pie shell. It lists the ingredients and amounts needed for each size pie. The instructions explain that half the blueberries are cooked with butter, cornstarch, sugar and salt until thickened, then the remaining berries and spices are added. The filled pie shell is topped with a lattice crust and baked until the filling is bubbling and the crust is golden brown.
This document provides a recipe for a fresh asparagus salad with citrus vinaigrette that serves 4 people. It calls for blanching asparagus spears and cutting hearts of palm into rounds or batons to mix with greens and a lemon, mustard, orange juice and vinegar based vinaigrette. The salad can be plated by arranging the asparagus and hearts of palm on top of greens or by tossing all ingredients together in a bowl with vinaigrette. Suggested additions include fresh herbs, ginger or garlic in the vinaigrette or topping with nuts.
This recipe serves 8 and calls for shredding Brussels sprouts and cooking them with bacon, pine nuts, scallions, and nutmeg. The bacon is fried until crisp and removed, then the pine nuts are browned in the bacon fat. The shredded sprouts, scallions, and nutmeg are added and cooked until the sprouts are tender but still crisp. Crumbled bacon is stirred in at the end and the dish is seasoned with salt and pepper.
Cream cheese, blue cheese, cream and fig preserves are pureed together and piped into Belgian endive leaves. The filled leaves are topped with chopped walnuts and can optionally include fresh rosemary in the cheese mixture or a half teaspoon of fig preserves and fresh herb sprigs as garnishes. The appetizer makes approximately 20 stuffed endive spears to be served at room temperature.
This recipe provides instructions for making a blueberry barbecue sauce that includes sautéing onion and jalapeño, adding ketchup, vinegar, brown sugar, mustard, and Tabasco, simmering in blueberries, then blending and seasoning the sauce with salt, pepper, and lemon juice. The sauce can be served at room temperature or refrigerated for up to a day, and other fruits can be substituted for the blueberries.
This document provides a recipe for a Grilled Kohlrabi and Peach Salad that serves 4 people. It calls for peaches, kohlrabi, onion, sweet peppers, olive oil, salt, pepper, nepitella herb, lime juice, white balsamic vinegar, olive oil and arugula. The peaches, kohlrabi, onion and peppers are cut and tossed with olive oil then grilled. A vinaigrette of nepitella, lime juice, vinegar and olive oil is whisked together and the grilled vegetables and fruit are tossed with it before serving over arugula.
This recipe provides instructions for making an apple-cranberry crisp. It calls for mixing flour, oats, brown sugar, butter, cinnamon and a pinch of salt to make the crumble topping. The filling consists of apples, dried cranberries, lemon juice, orange zest, cinnamon, nutmeg, sugar, flour and salt. The filling is baked in a dish with the crumble topping spread over top. It bakes for 40 minutes until the topping browns and filling bubbles.
This document provides 10 menu options for hands-on cooking events hosted by the company Now We're Cookin. Each menu includes starters to be served upon arrival, items for participants to prepare themselves, and dessert. The menus showcase a variety of global cuisines and ingredients and can be tailored to client preferences and dietary restrictions. Prices range from $75-90 per person depending on the menu.
1) A recipe for cider-glazed roasted root vegetables that serves 6 people. 2) The recipe calls for olive oil, mixed root vegetables cut into chunks, apple cider, ginger, cumin, butter, calvados or other brandy, and parsley. 3) The vegetables are tossed with oil and baked covered for 30 minutes then uncovered with butter added for 20 more minutes until tender before being served.
The document discusses the history and development of the internet over the past 50 years, from its origins as a network created by the United States government to conduct research, to its commercialization and growth into a massive, global network that has changed the way people communicate, access information, and use technology in their daily lives. It enabled new technologies and industries but also created challenges around privacy, security, and the spread of misinformation that governments and companies continue working to address.
The document summarizes two recipes that were demonstrated at the Evanston Farmers Market Chef Demonstration on August 4th. The first recipe is for a Peach, Almonds & Goat Cheese Salad that highlights seasonal ingredients simply prepared. The second recipe is for a Grilled Marinated Skirt Steak, Crowder Pea & Charred Corn Salad that features locally sourced ingredients and grilled meats. Both recipes serve 4 people and provide instructions for preparation.
This document provides a recipe for a summer berry trifle. The trifle has layers of crumbled ladyfingers soaked in mint syrup, whipped cream cheese mixture, sliced and mashed berries, and is topped with mint leaves and almonds. It requires ladyfingers, cream cheese, sour cream, heavy cream, lemon zest, eggs, raspberries, strawberries, mint, sugar, and water. The mint syrup is made by simmering minced mint leaves in a sugar and water mixture.
This document announces an event hosted by Now We're Cookin' and The Book Cellar featuring celebrated chef and author Patricia Wells. On November 21st, Wells will give a cooking demonstration and tasting of dishes from her new cookbook "Simply Truffles", focusing on techniques for capturing the flavor of black truffles. Attendees will have the opportunity to sample Wells' truffle-inspired delicacies paired with wine, and to purchase her cookbooks including "Simply Truffles", with the author available for book signing. Reservations are required for the educational evening offering insights into truffle lore and holiday menu suggestions from the leading American authority on French cuisine.
This recipe is for a fresh corn sauté with poblano chilis that serves 4 to 6 as a side dish. It involves sautéing diced red onion and red pepper in butter along with optional cayenne or jalapeño. Corn kernels and sliced roasted poblano chilis are then added and cooked until the corn is al dente. Scallions and crème fraîche are stirred in at the end before serving hot with a squeeze of lime juice.
The document announces an apple pie contest hosted by Now We're Cookin' at the Evanston Farmers' Market on September 24. Bakers should drop off their ready-to-eat pies by 10 AM, with judging starting at 10:30 AM and the winner announced at noon. The prize is a private baking class for two with Chef Mary McMahon. Contestants must include their contact information and pie details. Use of ingredients from the Evanston Market is strongly encouraged.
This recipe is for a grilled kohlrabi and peach salad. It involves cutting kohlrabi, peaches, onion and peppers into pieces and grilling them until soft. A vinaigrette made of olive oil, lime juice, balsamic vinegar and Italian herbs is whisked together. The grilled vegetables and fruit are tossed with the vinaigrette and served over a bed of arugula or mixed greens.
This document provides a recipe for a fresh asparagus salad with citrus vinaigrette that serves 4 people. It calls for blanching asparagus spears and cutting hearts of palm into rounds or batons to mix with greens and a lemon, mustard, orange juice and vinegar based vinaigrette. The salad can be plated by arranging the asparagus and hearts of palm on top of greens or by tossing all ingredients together in a bowl with vinaigrette. Suggested additions include fresh herbs, ginger or garlic in the vinaigrette or topping with nuts.
This recipe serves 8 and calls for shredding Brussels sprouts and cooking them with bacon, pine nuts, scallions, and nutmeg. The bacon is fried until crisp and removed, then the pine nuts are browned in the bacon fat. The shredded sprouts, scallions, and nutmeg are added and cooked until the sprouts are tender but still crisp. Crumbled bacon is stirred in at the end and the dish is seasoned with salt and pepper.
Cream cheese, blue cheese, cream and fig preserves are pureed together and piped into Belgian endive leaves. The filled leaves are topped with chopped walnuts and can optionally include fresh rosemary in the cheese mixture or a half teaspoon of fig preserves and fresh herb sprigs as garnishes. The appetizer makes approximately 20 stuffed endive spears to be served at room temperature.
This recipe provides instructions for making a blueberry barbecue sauce that includes sautéing onion and jalapeño, adding ketchup, vinegar, brown sugar, mustard, and Tabasco, simmering in blueberries, then blending and seasoning the sauce with salt, pepper, and lemon juice. The sauce can be served at room temperature or refrigerated for up to a day, and other fruits can be substituted for the blueberries.
This document provides a recipe for a Grilled Kohlrabi and Peach Salad that serves 4 people. It calls for peaches, kohlrabi, onion, sweet peppers, olive oil, salt, pepper, nepitella herb, lime juice, white balsamic vinegar, olive oil and arugula. The peaches, kohlrabi, onion and peppers are cut and tossed with olive oil then grilled. A vinaigrette of nepitella, lime juice, vinegar and olive oil is whisked together and the grilled vegetables and fruit are tossed with it before serving over arugula.
This recipe provides instructions for making an apple-cranberry crisp. It calls for mixing flour, oats, brown sugar, butter, cinnamon and a pinch of salt to make the crumble topping. The filling consists of apples, dried cranberries, lemon juice, orange zest, cinnamon, nutmeg, sugar, flour and salt. The filling is baked in a dish with the crumble topping spread over top. It bakes for 40 minutes until the topping browns and filling bubbles.
This document provides 10 menu options for hands-on cooking events hosted by the company Now We're Cookin. Each menu includes starters to be served upon arrival, items for participants to prepare themselves, and dessert. The menus showcase a variety of global cuisines and ingredients and can be tailored to client preferences and dietary restrictions. Prices range from $75-90 per person depending on the menu.
1) A recipe for cider-glazed roasted root vegetables that serves 6 people. 2) The recipe calls for olive oil, mixed root vegetables cut into chunks, apple cider, ginger, cumin, butter, calvados or other brandy, and parsley. 3) The vegetables are tossed with oil and baked covered for 30 minutes then uncovered with butter added for 20 more minutes until tender before being served.
The document discusses the history and development of the internet over the past 50 years, from its origins as a network created by the United States government to conduct research, to its commercialization and growth into a massive, global network that has changed the way people communicate, access information, and use technology in their daily lives. It enabled new technologies and industries but also created challenges around privacy, security, and the spread of misinformation that governments and companies continue working to address.
The document summarizes two recipes that were demonstrated at the Evanston Farmers Market Chef Demonstration on August 4th. The first recipe is for a Peach, Almonds & Goat Cheese Salad that highlights seasonal ingredients simply prepared. The second recipe is for a Grilled Marinated Skirt Steak, Crowder Pea & Charred Corn Salad that features locally sourced ingredients and grilled meats. Both recipes serve 4 people and provide instructions for preparation.
This document provides a recipe for a summer berry trifle. The trifle has layers of crumbled ladyfingers soaked in mint syrup, whipped cream cheese mixture, sliced and mashed berries, and is topped with mint leaves and almonds. It requires ladyfingers, cream cheese, sour cream, heavy cream, lemon zest, eggs, raspberries, strawberries, mint, sugar, and water. The mint syrup is made by simmering minced mint leaves in a sugar and water mixture.
This document announces an event hosted by Now We're Cookin' and The Book Cellar featuring celebrated chef and author Patricia Wells. On November 21st, Wells will give a cooking demonstration and tasting of dishes from her new cookbook "Simply Truffles", focusing on techniques for capturing the flavor of black truffles. Attendees will have the opportunity to sample Wells' truffle-inspired delicacies paired with wine, and to purchase her cookbooks including "Simply Truffles", with the author available for book signing. Reservations are required for the educational evening offering insights into truffle lore and holiday menu suggestions from the leading American authority on French cuisine.
This recipe is for a fresh corn sauté with poblano chilis that serves 4 to 6 as a side dish. It involves sautéing diced red onion and red pepper in butter along with optional cayenne or jalapeño. Corn kernels and sliced roasted poblano chilis are then added and cooked until the corn is al dente. Scallions and crème fraîche are stirred in at the end before serving hot with a squeeze of lime juice.
The document announces an apple pie contest hosted by Now We're Cookin' at the Evanston Farmers' Market on September 24. Bakers should drop off their ready-to-eat pies by 10 AM, with judging starting at 10:30 AM and the winner announced at noon. The prize is a private baking class for two with Chef Mary McMahon. Contestants must include their contact information and pie details. Use of ingredients from the Evanston Market is strongly encouraged.
This recipe is for a grilled kohlrabi and peach salad. It involves cutting kohlrabi, peaches, onion and peppers into pieces and grilling them until soft. A vinaigrette made of olive oil, lime juice, balsamic vinegar and Italian herbs is whisked together. The grilled vegetables and fruit are tossed with the vinaigrette and served over a bed of arugula or mixed greens.