We'll make the turkey tacos again — without mushrooms

Photos - local - daughter cps week6
Nadya Davis transfers the Parmesan-Crusted Zucchini Fries to the oven during week 6 of the Spring 2017 My Daughter's Kitchen cooking program at Community Partnership School.

Tacos were a hit. Zucchini fries were not. “Why do we call them fries?”, asked Isjeer Lowery, since they are not fried. We all agreed the baked zucchini fries had an “aftertaste”.  Nonetheless, the meal was an overall success, as they loved the ground turkey tacos and didn’t miss beef. The avocado was a welcome addition and we they figured out that it was a fruit, rather than a vegetable, because of the pit (a giant seed).  Daria Williams noted, “we should leave the mushrooms on the side”. We will be making these tacos, without mushrooms, for our final special guest meal.

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