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Student Recipes from Lesson 3!

May 16, 2017

In Lesson 3 we start to talk about the connections between culture and food by sharing foods students eat at home through our Vegetable Sharing Circle.

Each student brings in a vegetable from home to share with the class and they are also encouraged to bring a recipe for a dish they commonly eat at home using that vegetable so we can create a classroom recipe booklet.

Here are three great recipes from grade 3 students at Champlain Heights they’d love to share with you!

Potato Nachos:

Total time: 55min
Prep: 15min
Level: Easy
Serves: 6


  • 3 large russet potatoes
  • 1/4 cup extra-virgin olive oil
  • 2 tsp garlic powder
  • 1 tsp dried oregano
  • kosher salt
  • freshly ground black pepper
  • 1/2 cup Greek yogurt
  • Juice of 1/2 lemon
  • 2Tbsp chopped fresh parsley
  • pinch of crushed red pepper flakes
  • 1/2 cup crumbled feta
  • 1/4 cup chopped fresh dill
  • 1/2 cup Kalamata olives, coursely chopped
  • 1/2 cup chopped cucumber
  • 1/2 cup halved cherry tomatoes


  1. Preheat oven to 375 degrees.
  2. Cut potatoes into wedges and place on baking sheet, drizzle with olive oil and sprinkle with garlic powder and oregano.
  3. Season with salt and pepper and toss until fully coated.
  4. Arrange wedges in a single layer, skin side down, and bake until deeply golden and crispy, ~38-40min.
  5. To make dip: In a small bowl, combine Greek yogurt, lemon juice, 1 Tbsp parsley, and red pepper flakes.
  6. Top baked potato wedges with feta, tomatoes, dill, remaining parsley, olives, and cucumber.


Alexander’s Borsht:



  • 1/4 of cabbage head (shredded)
  • 3 medium sized beets
  • 2 carrots (grated)
  • 2 large potatoes (chopped)
  • 1 large onion (chopped)
  • 2 large tomatoes (cubed)
  • small piece of celery root
  • 1 celery stick
  • 3 Tbsp of tomato paste
  • 1 sweet pepper (chopped)
  • 4L vegetable or meat broth
  • 1 bunch dill
  • 1 crushed clove of garlic
  • 1 bunch Italian parsley


  1. In a large saucepan, saute the onion until it becomes light golden.
  2. Add carrots, beets, sweet pepper, and tomato paste and continue cooking on medium heat until dense (about 10 min).
  3. While it is cooking, bring a large pot of 4L of water to boil.
  4. Add potatoes, shredded cabbage, and celery root to the pot. Cook for 10min.
  5. Add vegetables from the saucepan, and tomatoes to the pot and stir.
  6. Continue cooking on low heat for 7-10min.
  7. Add garlic, chopped parsley, dill, and salt to taste.
  8. Enjoy!


Homemade Yam Fries

Yam Fries


  • Yam
  • Olive Oil
  • Salt & Pepper
  • Parsley (optional)


  1. Wash and cut yams into stripes (fry cut).
  2. Microwave for 5 min.
  3. Layer on a baking sheet and drizzle with olive oil.
  4. Add salt & pepper.
  5. Bake in the oven for 30min at 400 degrees.
  6. Serve hot and enjoy!




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