Let’s Cook

Knowing what goes into your meals by cooking with whole, unprocessed foods combined with the ritual of the family meal are important to improving your health and that of your family. In our Let’s Cook column, we will provide ideas, recipes, and conversations that we hope will help reinforce lessons of wellness. Lessons we are teaching in the classroom. Lessons we hope will be brought into your home to support our holistic approach to raising healthy children.

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Let’s Cook

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Knowing what goes into your meals by cooking with whole, unprocessed foods combined with the ritual of the family meal are important to improving your health and that of your family. In our Let’s Cook column, we will provide ideas, recipes, and conversations that we hope will help reinforce lessons of wellness. Lessons we are teaching in the classroom. Lessons we hope will be brought into your home to support our holistic approach to raising healthy children.

Vegetarian Banh-Mi Sandwich

MAKES 1 LARGE SANDWICH, 4-6 SERVINGS

INGREDIENTS

1 baguette

2 cucumbers, peeled into ribbons

3 carrots, peeled into ribbons

1 bunch mint, leaves torn from stems

1 bunch cilantro, leaves torn from stems

1 bunch basil, leaves torn from stems

1 avocado, pitted and mashed

2 limes, zested and squeezed for juice

1 teaspoon rice wine vinegar

4 tablespoons olive oil

1 teaspoon kosher salt

DIRECTIONS

  1. Zest the limes into a mixing bowl. Cut limes into half and squeeze the juice into bowl.
  2. Add rice wine vinegar and 1/2 teaspoon of salt, mix well.
  3. Add olive oil while whisking continuously. Set aside.
    (Alternatively, all dressing ingredients can be combined into a jar and shaken until emulsified).
  4. Slice baguette in half lengthwise.
  5. Mash avocado with 1/2 teaspoon of salt in a small bowl. Set aside
  6. In another bowl combine cucumbers and carrots that have been peeled into “ribbons,” avoiding cucumber seeds.
  7. Add dressing to carrots and cucumbers and toss well.
  8. Add basil, mint, and cilantro that has been picked from its stems to carrots and cucumbers and gently combine
  9. On the bottom half of the baguette, spread mashed avocado. Layer with carrot, cucumber and herb mix.
  10. Pour any leftover dressing onto vegetables and place cover with top-half of baguette
  11. Slice and enjoy!