This week’s recipe introduced new phrases (Kosher salt, penne pasta) and the idea that sausage, which most of the chefs had eaten before, could be made of something other than pork! We also added a tossed salad with homemade ranch dressing, and the students puzzled over the plain yogurt, which we explained is a lot-fat substitute for sour cream.

Everyone eagerly grabbed knives and started chopping – Gia Clayton and Amari Stewart, the onions; Teagan Johnson, the garlic, and Mason, Schmidt, the broccoli. (Photo 1)

While the water boiled, the chefs next learned how to squeeze sausage meat from the casings – a squishy, fun but messy job! (Photo 2)

Amari and Teagan measured out the spices and Gia grated the Parmesan cheese (Photo 3).

Next, they took turns sauteing the onions and garlic (Photo 4 – from rear – Mason, Teagan, Amari).

When the pasta reached al dente, Tegan added everything and stirred it together (Photo 5)

and … voila! We had our finished meal. (Photo 6)

It was a hit, but next time, the chefs decided they would add more seasoning and a bit less lemon.