Resource Page for the 4-H Virtual Cooking Camp 2021

To actively participate, purchase all the items on the list; however, you can still participate without all the ingredients or equipment. Even if you do not cook along, you are encouraged to join in the experience and learn from extension educators!

Shopping List

Produce

• 1 onion
• 1 carrot
• 1 green pepper
• 1 large bell pepper, yellow
• 1 medium cucumber
• 1 cup cherry tomatoes
• 1 cup chopped cabbage
• 1 large sweet potato
• 3 stalks broccoli
• 1 Medium Avocado
• 2 Tablespoon fresh or bottled lemon juice
• 2 Tablespoons fresh or bottled lime juice
• 4 garlic cloves
• 2 small to medium Gala or Red Delicious apples
• 1 cup seedless red grapes
• 1 cup green grapes
• ¼ cup fresh parsley

Pantry

• 2 Tablespoons grated Parmesan Cheese
• 1 (8 ounce) can no salt added tomato sauce
• 1 (15 ounce) can no salt added diced tomatoes
• 1 (15 ounce) can of chickpeas/ garbanzo beans
• 1 (8 ounce) can mushrooms
• 1 cup quinoa, uncooked
• ¼ cup barbecue sauce
• 2 teaspoons brown sugar
• 2 teaspoons ketchup
• ¼ teaspoon poppy seeds, optional
• 2 Whole-wheat Buns, optional
• 2 Tablespoons olive oil or canola oil
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ¾ teaspoon dried oregano
• ¼ teaspoon salt
• 1 teaspoon cornstarch
• ¼ teaspoon black pepper
• ¼ cup whole wheat Panko breadcrumbs
• 2 Tablespoons honey
• ¼ cup Dijon mustard
• 2 Tablespoons apple cider vinegar

Dairy

• Cheese slice, optional

Protein

• 1-pound ground beef (15% fat)*
• 1 pound ground chicken*
• ¼ cup sunflower seeds or seeds/nuts of choice

*For a meatless option, these can be replaced with 2 cups of canned beans of your choice.

Equipment

• Cutting boards
• Knives
• Large and small mixing bowls
• Liquid and dry measuring cups
• Measuring spoons
• Vegetable Peeler
• Wisk
• Food processor or blender
• Small and large saucepan
• Large Spoon

Recipes 

Lime Honey Fruit Salad

Garden Sloppy Joes

Rainbow Buddha Bowls

Chicken Herb Burgers 

Resources

MyPlate and Food Safety Resources

Penn State Extension Key Food Safety Instructions for Recipes 

PowerPoint Presentations

Monday

Tuesday

Wednesday

Thursday