“Schools aren’t driving the bus anymore.” That’s according to one Rochester-area parent in regards to common core standards and assessments in New York Schools. On this edition of Need to Know Rochester, hear from parents involved in the local “opt-out” movement and learn why their kids will be refusing next week’s state exams.
Also on the show, we’ll learn about one of the most successful interventions in Alzheimer’s and dementia care. We talk with Assistant Clinical Professor of Music at Nazareth College, Laurie Keough, for this segment about the power of music.
And the owner of Fina’s Café in downtown Rochester says it’s time to embrace spring…Italian style. We go into the kitchen and learn how to make an easy Italian meal. This is Part 1 of our cooking segment with Fina Mineo-Burroni. The recipe for Fina’s Bruschetta with Pea Pesto and Fresh Mozzarella appetizer is below. Enjoy!
Bruschetta with Pea Pesto & Fresh Mozzarella
1 cup fresh basil leaves
1 cup fresh mint leaves
1/3 cup olive oil
2 tsp. lemon juice
zest of one lemon
1 small shallot finely chopped
1 garlic clove finely chopped
1 1/2 cup peas fresh or frozen
1/4 cup grated parmesan cheese
1. Preheat oven to 350.
2. In a food processor combine mint, basil, olive oil, lemon juice, lemon zest, process until smooth, season to taste set aside.
3. Brush baguette slices with olive oil and toast in oven until crisp.
4. In large pan sauté shallots, with olive oil and garlic, until translucent, add peas cook about 5 minutes, add half of this mixture to the pesto and process, fold in remaining pea mixture season to taste.
5. Tear mozzarella into pieces, place on the baguette slices season with salt and pepper, top with pesto and parmesan cheese, re bake if you like for 5 minutes and serve!
Makes 4 servings