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Quarantine Kitchen Students share the meals they have made with their extra time at-home

Chuck Steak- Senior Aurora Jimenez-Castro

Chuck, butter, thyme, marjoram, garlic

Dragon fruit Smoothie- Senior Erin Yoffee

"Dragon Fruit, frozen strawberries, raspberries, frozen banana, almond milk, vanilla protein"

English Muffin Panini- Senior Craig Cherubin

"Salami, Provolone Cheese, Honey Glazed Turkey Breast, English Muffins, Cucumber"

Vegetarian Cheeseburger soup- Senior Sabrina Bonadio (Adapted from Tasteofhome.com)

1/2 pound beyond ground beef, 4 tablespoons butter, 3/4 cup chopped onion, 3/4 cup shredded celery, 1 teaspoon dried basil, 1 teaspoon dried parsley flakes, 4 cups cubed peeled potatoes, 3 cups chicken broth, 1/4 cup all-purpose flour, 2-4 cups shredded Velveeta, 1-1/2 cups whole milk, 3/4 teaspoon salt, 1/2 teaspoon pepper, 1/4 cup sour cream.

Shrimp and Scallop linguine- Senior Kennedy Wharton

"one box of noodles, one bag of shrimp, two jars of Alfredo sauce, basil, salt and pepper"

Salmon Meal prep- Senior Callista Mueller

Brown rice, soy sauce/honey marinated salmon, black beans, steamed broccoli

Vegan Edible Cookie Dough- Senior Anisa Velazquez

1 cup almond flour, 1 tsp vanilla extract, 2 tbs oat milk, 1/2 cup dairy free butter alternative, 1/2 cup brown sugar, 1/2 cup of granulated sugar, 1/2 tsp salt, 1/2 cup mini vegan chocolate chips

Celery Snack- Senior Carrlee Crocker

Chopped Celery and Roasted Red Pepper Hummus

Homemade fettuccine alfredo- Senior Sabrina Bonadio

"3 tbs butter, 2 tbs, olive oil, 2 garlic cloves chopped, 2 cups heavy cream, 1/4 teaspoon pepper, 1/2 cup grated Parmesan cheese, 3/4 grated mozzarella cheese, 2 tbs cream cheese, 1 box pasta"

Smoothie bowl- Senior Emma Vick

Frozen Acai, strawberries, pineapple, mango, raspberries, Greek vanilla yogurt, carrot juice, granola, and honey"

Credits:

Created with an image by Fabrizio Conti - "untitled image"