build-a-breakfast

March 16, 2014 • Nancy Wolfson-Moche

Start with good quality tofu, add layers of kale pesto, bell pepper and radicchio: the result is a colorful mix of tastes and textures.

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serves 2

INgredients

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2 slices (one-inch-thick, each) of good quality fresh tofu

4 Tablespoons kale pesto (see my recipe)

1 orange bell pepper

2 large radicchio leaves

Process  Rinse the tofu and wash the radicchio leaves and pepper well.  Slice off  two “cheeks” of the pepper

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so you have two rather flat slices; set aside. Place each slice of tofu on a separate plate.

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Spread a Tablespoon of pesto on top of each.

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Place the pepper slice on top;

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spread another Tablespoon of pesto onto the pepper. Top with a radicchio leaf and serve.

©Nancy Wolfson-Moche 2014

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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).