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.
Oro Violet Romaine
(Learn-Earn-Grow MKE & Chef Gregory Leon of Amilinda)
Studying language at Washington High School, Corey, Lynett and Kayla worked with Chef Gregory Leon to create a garden bowl honoring their school colors, Purple & Gold, with bright purple cabbage and sweet golden corn. They used the French (vee-oh-LAY) and Spanish (OR-roh) words in the name, and ingredients from those countries, to give a true international flavor.
(Groundwork Milwaukee & Chef Dave Swanson of Braise)
Inspired by Asian sweet and sour flavors with a little heat, Devin, John, and Devin worked with Chef Dave Swanson to create this Asian-themed garden bowl using summer squash, snow peas, scallions, Door County cherries and roasted poblano peppers. The dressing continues the theme with an orange-honey-soy sauce combo and just a touch of Thai chili sauce for zing.
South House Summer
(South Division High School & UW-Milwaukee Executive Chef Jacob Moss)
Sarah, Jesus and Genesis wanted to design a garden bowl with strawberries because they grow them in their gardens. So Chef Jacob Moss helped them bring together flavors we celebrate at the height of summer, sweet corn, tomatoes, peppers, radishes and the berries, topped with an amazingly refreshing curry raspberry vinaigrette. “South House!” is their high school rally call, and they really rallied around this garden bowl recipe.
Sweet Beet Strong Man
(Groundwork Milwaukee & Chef Dominique Alvarado of Algo Dulce)
Yazon, Dramond, and Justin are young athletes. They wanted to create a high-protein salad for athletes and sports fans, alike. Chef Dominique Alvarado worked with them to select specific protein-rich ingredients including Brussels sprouts, sweet corn, farro, romaine lettuce and pumpkin seeds. Topped with a scrumptious tarragon vinaigrette, this garden bowl will energize you through extra innings. A great plant-based alternative.
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.
Check out Milwaukee Salad & Stories from previous seasons!