Food Demonstrations
10:30
Chile Kissed Tempe Potato Salad
Nancy Areas, Sprouting Compassions
11:15
Black Bean and Roasted Corn Tacos with Spicy Tomato Salsa
Scott Clapp, CNM
Let’s turn humble ingredients into bold, craveable vegetarian black bean and roasted corn tacos with a spicy tomato salsa using live-fire-style techniques on modern induction burners. Watch layers of flavor come together— with creamy black beans, charred corn, and spicy salsa.
12:00
Red Chile Vinaigrette
Three Sisters Kitchen- Sarah Horowitz
This versatile red chile vinaigrette works great on salads or as a dip for fresh vegetables, meats, and seafood. The recipe highlights two standout local ingredients: red chile powder from Agri-Cultura Network and honey from B’s Honey Farm.
Three Sisters Kitchen will guide attendees in a step-by-step tutorial for preparing the vinaigrette and share sustainability efforts at Three Sisters Kitchen.
12:45
Blue Corn Mush and a Three Sisters Salad
Tatyana Trujillo, Food Corps
We will demonstrate how to prepare Blue Corn Mush and a Three Sisters Salad.
Blue corn mush is a traditional dish made from ground blue corn, often cooked into a thick, porridge-like consistency and valued for its nutrition and cultural significance.
Three Sisters salad is inspired by the traditional planting of corn, beans, and squash together, combining these ingredients into a fresh and healthy dish. During the demonstration, we will share information with the audience about the history, ingredients, and cultural importance of these dishes.
1:30
Farm Fresh Pico De Gallo or Salsa
Marie Johnson, APS
APS school nutrition professionals will share their district's pico de gallo /salsa recipe that meets the HUSM meal pattern requirements. This yummy freshly prepared side meets a serving of red/orange vegetable component and enhances the flavor of our district's latino inspired menu entree items. Often made from all locally sourced ingredients.