- Tops & Bottoms by Janet Stevens
- olive oil
- salad bowl
- butter knives
- cutting boards
- salad tongs
- small plates, one per student
- forks, one per student.
Select a variety of vegetables from the story.
Set Up and PrepareFor this activity you'll need access to running water. I like to have another activity running during this cooking project. That allows me to work with a small group, rotating students through the project.
Work with students to generate a list of the vegetables featured in the book. Explain that students will be making a salad and have a conversation about how to prepare the food in a safe way. Be sure to discuss rinsing off the vegetables under running water and proper hand-washing.
After students have washed their hands, have them wash and cut the vegetables. Once all the vegetables are in the salad bowl, toss them. Add a splash of vinegar and olive oil. Toss again. Season to taste with salt and pepper. Use the small plates and forks to serve the salad. Enjoy!
Work with students to make a mural of vegetables.
Make a class cookbook featuring healthy recipes students have brought in from home.