Usually when I introduce a lesson involving food the crowd goes wild. Today the population was particularly demure. I told a group of 1st graders that we would be making lettuce wraps. They stared blankly. I realized that I was not appealing to my target demographic. I tried again “today we’re going to make garden tacos.” Deafening enthusiasm ensued. Silly Mrs. Kjessie, garden tacos are for kids. Any self-respecting child raised in central CA knows how to get excited over a taco, not a “lettuce wrap.” Point taken. After doing 8 incarnations of the tacos and ranch, I noticed that sometimes they loved it and sometimes they just were not wild about it. I observed a correlation between the lettuce variety and the higher approval ratings. If we made the “tortillas” out of green leaf lettuce only about 1/3 of the kids liked them. If we make them out of romaine, about 3/4 of the kids loved them and I even had one very adamant 6 year old say “Oh! Mrs. Kjessie, I just HAAAAAAAVE to get this recipe.”
So, here we are.
“The Salsa” aka
Garden Fresh Ranch Dressing
1/4 Cup Greek yogurt
1/4 Cup Buttermilk
1/2 Garlic clove
Fresh Herbs– We used a handful of Parsley, Thyme, Rosemary and Oregano
1/4 tsp kosher salt
1/2 tsp apple cider vinegar
Fresh ground black pepper to taste
1 tsp sugar or maple syrup or honey
Strip fresh herb leaves from their stems and place in the bottom of a deep measuring cup or jar. Measure out the rest of the ingredients on top of the herbs. Blend with an immersion blender until smooth.
- Preferably Romaine lettuce, washed and dried. Salad spinners are super fun.
- Harvest Carrots and Snap peas. Wash thoroughly and then cut into small pieces.
- Roasted Sunflower seeds
Have kids hold their lettuce tortilla and spread ranch on the bottom, let them fill their taco with carrot & snap pea bits and sprinkle roasted sunflower seeds to top. Voila!