Project Farm To Table at the Villages…

The National Eating Disorders Association tells us that “Orthorexia Nervosa” is closely associated with Anorexia Nervosa. When this happens the suffer exchanges total food absence with eating only foods associated with good health. Its obvious most people want to eat right. However, the general understanding of eating a healthful diet has been misconstrued. Culinary Chef Kathleen Lunette instructs the farm to table course at the villages. Which helps to engage students in healthy food choices. She say’s “The farm to table project teaches students to care for living vegetable and herb plants. Students build and maintain gardens plots and soil richness. Class lectures focus around total vitality of a diet dense in whole fresh foods rich in color and variety. Chef Lunette shares some simple dishes created in the Contemporary Meals setting.

Sage Spritzer

2 bottles soda water

1 cup water

1 cup fresh lemon juice

1 cup sugar

5 lemons zest

1 bunch fresh herbs (lemon thyme or pineapple sage)

Mix all ingredients bring to boil. Reduce heat simmer 5 minutes. Remove form heat let stand. Then place in freezer until slushy 1 to 1 ½ hours. To serve pour slushy syrup in glass top with chilled soda water. Garnish with small herb sprig. Makes 8 12-oz drinks.

Tuscan Kale Chips

12 large Tuscan kale leaves, rinsed, dried and cut lengthwise with center ribs and stems removed.

1 Teaspoon olive oil

Preheat oven to 2500F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes. Let cool.

Fennel Soup

3 Tbs. olive oil

1 Yellow onion, chopped

2 Medium fennel bulbs, trimmed, cored and white portion diced, green fronds reserved for garnish

1 Green apple, peeled and diced

1 Tbs. fennel seeds, crushed

Kosher salt and freshly ground pepper, to taste

4 Cups vegetable stock

1/2 Tsp. chopped fresh thyme

Warm 1 Tbs. of the olive oil in amid, sauce pot. Add the onion and cook, stirring occasionally, until 8 to 10 minutes. Add diced fennel, apple and fennel seeds and season with salt and pepper. cook stirring occasionally, until aromatic, about 2 minutes. Add the stock and bring to boil, the reduced the heat to medium-low and simmer. Add rest of ingredients and simmer 30 minutes.

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