Without travel, the Global and Immersion Program has found an innovative way to bring new experiences right to students’ doorstep with their new series: Raider’s Traveling Kitchen. And, in true Raider fashion, he’s bringing the adventure to you. Once a month, Hun families will “travel” to a new country and participate in a cooking demonstration of a meal that is authentic to that country. Each cooking demonstration will include at least one ingredient shipped directly from that country.
First stop on Raider’s international tour: Greece.
The cooking demonstration was sponsored by Atlas Workshop, an organization that partners with schools around the globe to craft fun and educational ways to bring culture into the conversation, build skills, and create a community of innovators.
Chef Paula from Atlas Workshops led the demonstration by showing families how to make authentic meze, meaning “small bite”, style foods: Tzatziki with Greek style roasted potatoes, with oregano shipped directly from a garden in Greece.
Allayna Garrett, Associate Director of Global & Immersion Programs explained the reasoning behind the creation of Raider’s Traveling Kitchen is simply to bring the culture to the students.
“Over the past couple of months, families have picked up a ton of new hobbies to do together and cooking has been one of the main ones,” Ms. Garrett said. “So, we thought since we can’t travel, we have to bring some elements of different countries to our students, and what better way to introduce a culture to someone than by learning how to prepare a meal authentic to that place.”
Stay tuned to find out where Raider is off to next!
● 1 medium cucumber or 2 small cucumbers
● 1 ½ cups plain Greek yogurt
● 2 tablespoons extra-virgin olive oil
● 1 lemon or 1 tablespoon lemon juice
● 1 medium garlic clove -
● ½ teaspoon fine sea salt
● (optional) 2 tablespoons chopped fresh dill and/or mint
● (optional) Pita bread for dipping
Wash your cucumber and fresh herbs (if you're using them) under running water.
Cut the lemon in half and squeeze the juice of one half into the small bowl and pick out the seeds.
Grate the cucumber onto your cutting board using the side with the largest holes. Once done, squeeze the cucumber between your hands over the sink, one handful at a time, to remove any excess water. Place the squeezed cucumber into your bowl as you go.
Peel the garlic clove if it’s not already peeled. Mince or press the garlic and place that in the bowl with the cucumber.
If you’re adding herbs, give those a fine chop and portion out two tablespoons. Add those to the bowl.
Now add your yogurt, olive oil, lemon juice, garlic, and salt to the bowl, and stir to blend. We’ll let it sit for a couple minutes then give it a taste to see if it needs anything else.
You can eat it immediately as a dip with pita or flatbread, and if you have any leftovers it’ll be good in the fridge for up to four days.
Greek-Style Roasted Potatoes
● 5 Yukon gold potatoes
● 3 tablespoons olive oil
● 1 lemon or 2 tablespoon lemon juice
● 1 teaspoon salt
● ½ teaspoon oregano
● ¼ teaspoon ground black pepper
● 1 ½ cups chicken or vegetable broth
Preheat the oven to 400 degrees F (200 degrees C).
Wash and peel the potatoes, then chop them into large, lengthwise wedges .
Squeeze the juice out of your lemons for all they are worth into a small container and make sure to pick out any seeds.
Put the potato wedges into the large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
Spread potato wedges in a single layer in a 2 inch deep pan. Pour your chosen broth over the potatoes.
Roast potatoes uncovered in the oven until tender and golden brown, about 50-60 minutes.