These recipes—the salad, the vinaigrette, and the biscotti—are part of the Foodie Classroom activities developed by Chef Dave Terrazas for our Charter a Summer of Learning guide.
Lesson 1: Peach and Berry Salad with Mozzarella and Greens
Salad Ingredients
2 cups spring mix (or any salad mix, or even baby spinach)
2 each medium sized peaches, sliced thin (about 1 cup of fruit)
8 each strawberries, halved
1 cup mozzarella sticks, brick, or roll, cut into small cubes
¼ cup sliced almonds (optional)
Peachy Vinaigrette Ingredients
¼ cup extra virgin olive oil
¼ cup red wine vinegar
¼ cup peach slices (from the slices listed above)
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon fresh shallot, sliced
Kosher or sea salt to taste
Black pepper to taste
To Prepare Salad
In a medium sized mixing bowl, combine all ingredients except the almonds (optional) and mix together.
On four salad plates, divide the salad mix into four equal portions and place a portion of each plate.
Dress each salad with a few tablespoons of the the peachy vinaigrette.
Sprinkle each salad with almonds if using, and serve immediately.
To Prepare Vinaigrette
In a blender, combine all ingredients and blend on high speed for thirty seconds. Adjust the salt and pepper as desired, and blend again for 10 more seconds.
Lesson 2: Biscotti
Ingredients
10 tablespoons unsalted butter, softened to room temperature (or 1¼ sticks of butter)
1¼ cups sugar
3 large eggs
1 tablespoon vanilla extract
3¼ cups all-purpose cups flour
1 tablespoon baking powder
1 pinch sea or Kosher salt
¼ cup slivered almonds
¼ cup shelled pistachios
½ cup chocolate chips
½ cup dried cranberries
To Prepare Biscotti
Preheat oven to 350°F.
Line a cookie sheet with parchment paper and set aside.
In a large mixing bowl, combine the butter and sugar and mix together with a whisk until creamy.
Add the eggs to the butter-sugar mixture, one at a time, stirring well after adding each egg.
Next, stir in vanilla extract, and mix well.
In a separate, medium-sized bowl, whisk together the flour, baking powder, and salt.
Gradually add the flour mixture to butter mixture, stirring evenly until just combined.
Stir in the chocolate chips, almonds, pistachios, and cranberries.
Divide the dough into two equal pieces shaped into long narrow logs, and place them both side by side on the prepared baking sheet. The logs should be about 3 inches wide. Make sure to place at least 3 inches of space between the logs, because they will rise and spread out during the first stage of baking.
Bake the logs for 30 minutes, or until both are evenly golden brown in color.
Remove the logs from the oven and allow them to cool completely.
Once cooled, replace the old parchment with a new sheet.
On a cutting board, transfer each log and diagonally into 1½–inch biscotti slices.
Place each biscotti slice down on their cut sides on the parchment lined cookie sheet.
Return the sheet to the oven (again at 350F) and bake the biscotti for 10 minutes.
Flip each biscotti over gently, and then bake another 10 minutes.
Biscotti should be lightly golden brown on each cut side.
Remove from the oven and allow to cool completely.
You can store the biscotti in an airtight container at room temperature for two weeks.
Visit the Foodie Classroom
Find more recipes in the Foodie Classroom activities developed by Chef Dave Terrazas for our Charter a Summer of Learning guide.
