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Each season, participating youth tap into their cultural heritage, creativity and curious nature about food to develop our tasty Roots salads.

These are their stories and recipes.

Brew Crew Caprese

Marquell with Learn-Earn-Grow MKE and Nya with Milwaukee Food Council worked with Miller Park’s Executive Chef Seth VanderLaan on a true blue Brew Crew special with an Italian flair. It features zucchini, fresh basil, mozzarella with wheat berries and a citrus honey Dijon dressing. A drizzle of balsamic vinegar syrup seals the deal.

Go! Go! Groundwork! Green Team Salad

Groundwork MKE Green Team members Shea, Justin, and Hailey teamed up with Chef Ishmael Simmons, Culinary Instructor of Vincent High School and owner of Chick N Dude Gourmet Food Truck to create this fresh hearty salad. When naming their recipe, they wanted it to sound like a cheer for both the Brew Crew and the Green Team. The result is an Italian themed mix with fresh tomatoes and oregano, topped with locally-baked croutons made from Wisconsin wheat. This salad is a real Go! Go!

Kaylett Southwest

When Kayla and Lynett put their imagination to creating a salad with ingredients they grow in the Learn-Earn-Grow MKE program, Chef Dave Swanson of Braise Restaurant and RSA helped them create a salad that saluted Brewer Spring Training held in Arizona each year. The result is a combination of roasted red peppers and cilantro that are offset by the sweetness of golden corn and sweet tart Wisconsin cherries.

M.Y. Fresco

Melvin, Yazon, and John of GroundWork Milwaukee wanted to use the fresh flavors of Mexico in their salad. Guided by Chef Caitlin Cullen of Tandem Restaurant, they created this salad they could call their own. Colorful sweet cherry tomatoes balance the creamy avocado dressing and queso fresco for a delicious tip of the hat to our neighbors south-of-the-border.

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