UNMASKING THE IMPOSTERS THIS HALLOWEEN

Things aren’t always what they seem — especially around Halloween! In the spirit of all things costumes and surprises, FISD’s new interactive program, “Imposters,” challenges students to decide: Do you like the original or the imposter?

The concept is simple (and delicious): we offer two versions of a dish — one made with a traditional ingredient and one with a clever stand-in. This month, our star ingredient was no-nut pesto. Traditionally, prepared with basil as a base, chefs also created Imposter: Broccoli Pesto.

Each bowl was tossed with hearty whole-grain penne and a colorful mix of fall vegetables, then plated side by side so students and staff could taste, compare, and cast their votes.

The response? A big win all around! Students loved guessing which pesto was the Imposter — and many were surprised by how much they enjoyed both.

This year, our Imposter Series featured Guacamole (one traditional, one made with edamame) and Buffalo Chicken (one traditional, one featuring cauliflower), in addition to this Pesto promotion.

Trying new things can be tricky, especially for younger students, but when it’s presented in a fun, interactive way, it becomes an adventure — and sometimes, you just might discover a new favorite.

Broccoli Parmesan Pesto

Recipe by FLIK Independent School Dining

Servings
4 Servings

Cooking Time
40 minutes

Calories
300 kcal

Ingredients

  • 8 oz broccoli florets
  • 2 garlic cloves, minced
  • 1/3 c. extra virgin olive oil
  • 1/4 c. water
  • 1/2 tsp. kosher salt
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/2 c. grated parmesan cheese

Instructions

  1. Steam broccoli florets until very tender but still bright, about 6 minutes. Shock with cold water and let dry.
  2. In the bowl of a food processor, combine cooled broccoli, garlic, basil, and water. Pulse until the broccoli is finely chopped. Scrape down the sides of the bowl.
  3. Run the processor while drizzling in extra-virgin olive oil until the mixture is smooth.
  4. Add salt, pepper, and parmesan, and process until blended.