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A Thanksgiving side dish from Long Island students
Looking for a healthy, family-friendly side dish for Thanksgiving dinner?
Here's one to try: A delicious cauliflower recipe from the fifth and seventh grade classes at the private Waldorf School of Garden City.
Throughout the year, students attend a weekly horticulture and gardening class where kids learn about the benefits of eating organically while cultivating their own plants, fruits and vegetables. The school's philosophy is to educate students through hands-on experience.
Jeannine Davis, the horticulture and gardening teacher, instructs the children on how to plant, care for and harvest vegetables and fruits grown on the north and south sides of the Cambridge Avenue school.
"Eating organically is important because pesticides and herbicides can cause chronic health issues," said Davis. "Healthy soil makes healthy plants which makes healthy humans. It's also much better for our environment not to pollute our earth and water with poisons."
The school cafeteria uses cauliflower, leeks and garlic harvested by the students when preparing this recipe.
Cauliflower Au Gratin
-I large head of cauliflower, chopped
-1 large leek or 7 cloves of garlic, chopped
-1/2 cup cheese of choice, like Swiss or Parmesan
-2 tablespoons butter
-a splash of water
1. Saute chopped garlic or leeks in butter.
2. Add chopped cauliflower with splash of water, cover for 15 minutes on medium heat, stiffing frequently.
3. Add cheese after cauliflower is soft.
4. Once the cheese is melted, it's ready to serve.