WEST Kitchen – Week 3

Written by
Diana Dutcher
on September 30, 2020

What a treat to have fresh pico de gallo today! The students did a fantastic job with their knife skills and we were able to reap the benefits.

pico de gallo

We discussed the importance of using a really sharp knife to cut tomatoes, using the length of the knife to cut rather than downward force, and practiced knife and cutting board awareness.

Keep getting used to where your knives are at all times. This will be the #1 safety tip that I will keep watching for and reminding you about.

Pico De Gallo

5 roma tomatoes, diced
1 small shallot or red onion, diced
10 or so sprigs of cilantro (leaves only), chopped
1 jalapeño, seeds removed, finely diced
1 large bell pepper, any color, diced
Juice of 1/2 lime
Sprinkle of salt to taste

1. Wash and cut all vegetables and herbs according to the cut indicated on the ingredients list
2. Combine vegetables and herbs in a bowl and finish with lime juice and salt to taste
3. Enjoy on your favorite dish, just like you would use salsa. or enjoy as a dip with tortilla chips. (FYI, my favorite tortilla chips are the Organic Corn Tortilla Chips from Costco)

Practice knife skills by helping prep vegetables and fruits in the kitchen this week.

No videos to watch to prepare for next week, I’ll do a demo when we get to class and then you’ll duplicate it.

Bring chef’s knives and cutting boards. You will not need paring knives next week.

Questions or comments? Fill out the form to connect with me by email or leave a comment at the bottom of this post.

Thanks for stopping by!
Diana Dutcher

Written By
Diana Dutcher

I am an educator and entrepreneur who is passionate about non-toxic living. I get to be with my five kiddos (8, 6-year old twins, and 4-year old twins) in the mornings and teach in the afternoons or evenings. It’s a beautiful abundant life 💖

2 thoughts on “WEST Kitchen – Week 3

Leave a Reply

Your email address will not be published. Required fields are marked *