the suzuki kitchen

 A St. Patrick's Day Feast!

A St. Patrick's Day Feast!

At The Suzuki School, we employ trained chefs who have a passion for cooking for young children and then we ask them to develop recipes that are time honored favorites, as well as foods which expand the children’s palettes and interests.  So, it would make sense that the food we serve your children would be both amazing and healthy!  Our chefs work hard to include foods using fresh or organic product, shunning canned and highly processed foods, and cooking from scratch whenever possible.  Our milk is purchased from Whole Foods to eliminate the hormones and pesticides found in too many brands of milk!

On this page, you'll find a few of the recipes we use in the schools. We ask our chefs to use these recipes and ingredients when cooking these recipes so our parents who have children with allergies or food intolerances know the ingredients going into the recipe. Whether you want to make a quick meal for your child that reminds them of their home away from home, or want to experiment with a healthier alternative - it's always a good idea to try it the Suzuki way!

Vegetarian Cowboy Beans

“This is a hearty meal for fall and winter days-excellent served with cornbread. Served for our children at the Suzuki School in Buckhead.”


1.   Pour the oil into a heavy bottom deep pot. Heat on medium heat and add the onion and garlic and cook until softened.

2.   Add the rest of the ingredients.

3.   Turn the heat to simmer and cook for 1-1 1/2 hours. Taste and adjust for seasoning. You may add more chili powder if you want more heat.


·         1 #10 can pinto beans, drained

·         1 tbls. olive oil

·         1 white onion, diced

·         4 cloves garlic, minced

·         1 15 oz. can fire roasted tomatoes, diced

·         1/2 cup barbecue sauce

·         1/2 cup molasses

·         1/2 cup water

·         1 tsp. chipotle chili powder

·         GARNISH: chopped cilanto

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 Eggplant Parmesan

“Adapted for children from a recipe in Bon Appetit, October 2013 by Dawn Perry and served at The Suzuki School's Ponce City Market Campus.”


1.     Heat 1/4 cup oil in a medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until beginning to brown, 6–8 minutes. Add chopped garlic and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until beginning to darken, about 2 minutes. Add tomatoes, crushing them with your hands as you add them; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, mashing tomatoes occasionally, until slightly thickened, 15–20 minutes. Set tomato sauce aside.  

2.     Preheat oven to 400°F. Slice the eggplant into 2" thick slices. Divide eggplant slices, oregano sprigs, whole garlic cloves, and 1/2 cup oil between 2 large rimmed baking sheets. Turn eggplant slices to coat with oil; season with salt and pepper and place cut side down. Cover baking sheets tightly with foil and bake until eggplant is very soft, 25 - 30 minutes.     

3.     Toss breadcrumbs and remaining 2 tablespoons oil in a medium bowl. Transfer eggplant, oregano, and garlic to 2 large shallow baking dishes. Top eggplant slices with tomato sauce and mozzarella, then sprinkle with breadcrumbs and Parmesan. Bake until mozzarella is bubbling and breadcrumbs are golden, 25–30 minutes.


·         3/4 cup plus 2 tablespoons olive oil, divided

·         1 medium onion, finely chopped

·         10 garlic cloves, 2 finely chopped, 8 whole

·         2 tablespoons tomato paste

·         1 28-ounce can whole peeled tomatoes

·         Kosher salt, freshly ground pepper

·         4 medium or 8 small eggplants (about 4 pounds), halved lengthwise

·         8 sprigs oregano

·         1 1/4 cups coarse fresh breadcrumbs

·         12 ounces fresh mozzarella, torn into bite-size pieces

·         3 ounces Parmesan, finely grated (about 3/4 cup)

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Turkey Spaghetti

“The Turkey Spaghetti served at the recent Meet and Greet at our Ponce City Market Campus.”


1.     In a large nonstick skillet coated with cooking spray, cook the turkey, garlic, peppers, and onions over medium heat until meat is no longer pink and vegetables are crisp-tender.

2.     Stir in the tomato sauce, spaghetti sauce, garlic salt and onion powder. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until spaghetti and vegetables are tender. Garnish with cheese if desired.


·         Cooked Spaghetti Noodles

·         1 pound lean ground Turkey

·         2 small green bell peppers chopped

·         2 small red bell peppers chopped

·         1/4 cup of chopped garlic

·         1 cup of chopped onions

·         1 can of tomato sauce

·         1 can of spaghetti sauce

·         1 tablespoon of garlic salt

·         1 tablespoon of onion powder

·         Salt and pepper to taste

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Baked Pasta with Vegetables

“Pasta is always a favorite of the children at Suzuki School!”



2.   Prepare the sauce. Place the milk, bay leaves, rosemary and sage in a saucepan and cook until scalded (bubbles will form on the surface of the milk - don't let milk boil though). Strain the milk to remove the herbs. Set milk aside; discard the herbs.

3.   Melt the butter in a heavy bottomed saucepan. Whisk in the flour to make a roux. Slowly whisk in the milk and stir until thickened (about 10 minutes). Add the 2 cups Fontina cheese and stir to blend. Set aside.

4.   Place the olive oil in a large pot and add the vegetables. Stir over high heat, cooking only until vegetables are wilted. Drain and set aside.

5.   Cook the pasta in lightly salted water. Drain and place in largest mixing bowl. Add the drained vegetables and the cheese sauce. Sir to combine all ingredients.

6.    Spray a steam table full size pan with food release spray. Transfer the pasta to the pan and sprinkle the remaining 2 cups of fontina cheese over the top. Bake for 15 minutes until gently browned.


The Sauce

·         6 oz. butter

·         1 cup flour

·         4 1/2 cups milk

·         2 bay leaves

·         1 sprig fresh rosemary (leave intact)

·         4 fresh sage leaves (can substitute 2 tsp. dry sage)

·         2 cups Fontina cheese, shredded


The Vegetables

·         2 large white onions, sliced with 4 mm blade

·         8 colored bell peppers, cleaned and sliced with 4 mm blade

·         4 zucchini, cleaned and cut with 6 x 6 julienne blade

·         4 yellow squash, cleaned and cut with 6 x 6 julienne blade

·         4 Tbls. olive oil

·         2 Tbls. chopped garlic

·         dash of salt & pepper

·         3 lbs. ziti pasta, cooked and drained (if making ahead, toss with sprinkle of olive oil)

·         2 cups Fontina cheese, shredded

·         Fresh rosemary, for garnis

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Apple Cake with Caramel Sauce

“Our Buckhead students love this cake as an afternoon snack!”



2.   Mix flour, salt and soda together; set aside.

3.   Mix oil and sugar in mixer bowl. Add eggs one at a time and blend well. Add chopped apples and walnuts if using. Add flour, salt and soda. Mix well. Add vanilla and blend thoroughly.

4.   Bake in a well greased 13 x 9 pan (or a Bundt pan) for 40 minutes. Test with a skewer. When done, remove from oven, place on cooling rack and prepare the caramel sauce. Pour some of the caramel over the cake and allow it to soak into the cake. Save extra sauce to pour over individual cake portions.


Caramel Sauce

1.  4 oz. butter

2.  1 cup brown sugar

3.  1/4 cup heavy cream

4.   Melt the butter and sugar in a saucepan over medium heat until boiling.

6.   Remove from the heat and stir in the cream; pour over warm cake.


·         1 1/2 cups oil

·         2 cups granulated sugar

·         3 eggs

·         4 granny smith or golden delicious apples, peeled, cored & coarsely chopped

·         3 cups flour

·         1 tsp. salt

·         1 tsp. baking soda

·         2 tsp. vanilla

·         1 1/2 cups walnut pieces - OPTIONAL

Caramel Sauce

·         4 oz. butter

·         1 cup brown sugar

·         1/4 cup heavy cream


Baked Four Cheese Macaroni

“Who doesn't love mac n' cheese? This is an over the top version we serve at the Suzuki School in Buckhead.”


1.   Cook pasta in lightly salted boiling water, drain and cool. Toss with the cheeses and set aside.

2.   Melt butter in a saucepan over medium heat. Add the spices and whisk in the flour. Whisk in the milk and cook, stirring frequently until mixture is thickened (about 20 minutes). Stir in the eggs and the boursin cheese.

3.    Pour the sauce over the pasta & cheeses. Pour into a greased casserole or individual dishes and top each dish with bread crumbs and parmesan cheese. Place on sheet pan and bake in preheated 325 degree oven for 13 minutes until browned & bubbly. Garnish with fresh herb sprig.


·         1 1/2 lbs. rotini, elbow or other interesting pasta

·         3 cups loosely packed shredded sharp yellow cheddar cheese

·         3 cups loosely packed sharp white cheddar cheese

The Sauce     

·         1/4 lb. butter

·         1 Tbls. dry mustard

·         1/2 tsp. cayenne pepper

·         1 tsp. pepper

·         1/2 tsp. salt

·         3/4 cup flour

·         4 1/2 cups milk

·         2 eggs

·         1 5.2 oz. boursin cheese

The Topping  

·         2 cups bread crumbs

·         1 cup shredded parmesan cheese

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Deep Dish French Toast

“This is a good make ahead dish for busy mornings or busy holiday gatherings!”



2.   Toss the bread cubes and spices together in a large bowl. Set aside. In a separate bowl, whisk the eggs, sugar, vanilla, butter and the milks until they are blended. Pour liquids over the bread mixture. Stir to combine, and let mixture stand about 10 minutes to soak up the liquids. Turn mixture into a greased 9" x 12" pan. Don't pack the mixture in - just loosely press it in. Sprinkle top lightly with additional cinnamon and granulated sugar. Bake for 20 minutes, check and turn pan. Bake an additional 20 minutes until browned nicely. Remove from oven, cool & refrigerate if not serving right away.

3.   Serve warm with maple syrup.


·         2 loaves French bread, cubed (or combination of bread ends on hand plus French loaves - to equal 1 1/2 gallons of dry bread cubes)

·         1 tbls. cinnamon

·         1 tbls. nutmeg

·         6 eggs

·         1 cup sugar

·         1 tbls. vanilla

·         1/2 cup butter, melted

·         2 cups half & half

·         3 cups milk

·         maple syrup for garnish

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Sweet and Sour Chicken

“A favorite of our Suzuki students!”


1.     In a large bowl, toss chicken with 1 tablespoon each soy sauce and cornstarch, salt, and pepper. In another bowl, combine remaining soy sauce and cornstarch, vinegar, ketchup, sugar, and 1/2 cup water; set aside.

2.     Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Cook half the chicken, turning occasionally, until browned and almost cooked through, 4 minutes; remove. Cook the remaining chicken in another tablespoon oil; remove.

3.     Add remaining oil to the pan. Add peppers, white parts of scallions, and garlic; cook over medium-high, stirring, until peppers are crisp-tender, about 3 minutes.

4.     Whisk soy sauce mixture; add to pan. Return chicken; add pineapple cubes and scallion greens. Cook, stirring, until sauce has thickened and chicken is cooked through, about 2 minutes. Serve immediately over rice, if desired.


·         2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks

·         3 tablespoons soy sauce

·         2 tablespoons cornstarch

·         1 teaspoon coarse salt

·         1/3 cup rice vinegar

·         1/4 cup ketchup

·         3 teaspoons sugar

·         3 tablespoons vegetable oil (or sesame oil if desired)

·         4 bell peppers (green, red, yellow, or a combination), cut into 1-inch pieces

·         1 cup pineapple cubes

·         8 scallions, cut crosswise into 1-inch pieces, white and green parts separated

·         6 garlic cloves, thinly sliced

·         Cooked white rice, for serving (optional)

·         1/4 teaspoon ground pepper


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Chili Mac


Boil macaroni in a large pot with oil and salt until tender. Cook ground turkey in a large skillet with onions and garlic until browned. Drain and return to pan. (if using vegetarian recipe, sauté onion and garlic then proceed with next step adding beans with it) Stir in paprika, tomato paste, salt and pepper and cook for five minutes. Add crushed tomatoes and diced tomatoes and let simmer for about 2 minutes. Drain noodles and add mixture to it. Add salt to taste. Serve immediately.


  • 12 oz macaroni noodles

  • 1 lb ground turkeys (omit for vegetarian and replace with 1 lb black beans)

  • 1 yellow onion diced

  • 21 Tbls mince garlic

  • 1 Tbls paprika

  • 1 Tbls tomato paste

  • 1 can crushed tomatoes

  • 1 can diced tomatoes with juice

  • Salt and pepper

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Kale Pesto

Serves 4-5


Add all ingredients except for pasta to a food processor and puree. Boil noodles and drain. Add pesto to hot linguine.


  • 3 oz sunflower seeds

  • 3 oz Parmesan

  • 3 garlic cloves

  • 2.5 oz extra virgin olive oil

  • 2.5 oz olive oil

  • 3 oz kale

  • Juice 1 lemon

  • Linguine to serv

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Marinara Sauce

Serves 6-7


Heat the olive oil in a large skillet. Add the onion and green pepper and sauté over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Stir in the tomato sauce, parsley, salt, pepper and oregano. Cover, and simmer on the lowest heat for 15 minutes.


  • 1 tablespoon olive oil

  • 1 cup chopped yellow onion (1 onion)

  • 1 1/2 teaspoons minced garlic

  • 1 (28-ounce) can tomato sauce

  • 1 tablespoon chopped fresh flat-leaf parsley

  • 1 tablespoon oregano

  • 1 1/2 teaspoons kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 diced green peppe

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Turkey Crumble Chili Mac

Serves 6-7


Make marinara sauce as directed in previous recipe and the one can of kidney beans. Next boil elbow noodles in a large pot with oil and salt till tender. Brown turkey in a large skillet and season with salt and pepper. Add browned turkey to marinara pot and let simmer for 3-4 minutes. Drain pasta and add sauce to noodles. Serve immediately and enjoy.


  • Marinara Sauce (see Marinara sauce recipe)

  • 1 lb ground turkey

  • 1 package elbow noodles (7oz)

  • 1 can kidney beans

  • Salt and pepper

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Vanilla Pudding

Serves 8


Combine milk and cream in a large saucepan. Split vanilla bean and scrape seeds into milk. Heat mixture over medium heat still steaming. Take of heat, cover and let steep for 1 hour. Chill until completely cold 2 hours. Whisk sugar, cornstarch and salt into chilled mixture until dissolved. Whisk in egg yolks next. Heat mixture over medium heat till thick. Pudding should leave trails coming off of whisk. Add vanilla extract and let chill pressed between plastic wrap. Serve and enjoy.


Dark Chocolate
Increase milk to 4 cups. Decrease cream to 1 cup. Increase sugar to 1 ¼ cups. Decrease corn starch to 3 Tbls and egg yolk to 3. Add 3 Tbls sifted unsweetened coco powder. Cook mixture according to recipe. Strain pudding over 8oz chopped bitter sweet chocolate and let stand 5 minutes. Stir pudding until completely incorporated.

Cake Batter
After straining pudding, stir in 2 Tbls unsalted butter, 2 tsp butter vanilla flavoring and only ½ tsp vanilla extract. Stir in ½ cup carousel mix sprinkles just before serving.


  • 2 cups whole milk

  • 2 cups heavy cream

  • 1 vanilla bean

  • ¾ cup sugar

  • ¼ cup corn starch

  • ¼ tsp. salt

  • 4 egg yolks

  • 1 ½ tsp vanilla extract


Vegetable Lasagna

Serves 8-10


Preheat the oven to 400 degrees F. In a medium bowl, whisk together the ricottaeggs, salt and pepper. Add the spinach and stir to combine. In a separate bowl, combine the mozzarella, Parmesan and basil. Heat a large skillet over medium-high heat and add the oil. Add the garlic and onions and cook, stirring, 1 minute. Add the carrots, yellow squash and zucchini, and cook until the vegetables are tender, 3 to 5 minutes. Season with salt and pepper. Remove from the heat and drain off any excess liquid. Spread a third of the marinara sauce over the bottom of a 9 by 13-inch baking dish. Arrange a layer of lasagna noodles on top. Spread a third of the ricotta mixture over the noodles, followed by a third of the cooked vegetables. Sprinkle with a third of the shredded cheese mixture. Repeat to make two more layers, ending with the shredded cheese mixture on top. Cover the top of the dish with aluminum foil and bake 30 minutes. Remove the foil and continue to bake until the top is golden brown, about 15 minutes more. Let cool at least 10 minutes before serving.


  • Two 15-ounce containers part-skim ricotta

  • 2 large eggs

  • 1 teaspoon kosher salt, plus more for seasoning

  • 1/2 teaspoon cracked black pepper, plus more for seasoning

  • One 10-ounce package frozen chopped spinach, thawed, excess moisture squeezed out

  • 2 cups shredded mozzarella cheese

  • 1 1/2 cups shredded Parmesan

  • 1 cup fresh basil leaves, torn

  • 1 tablespoon extra-virgin olive oil

  • cloves garlic, minced

  • 1 yellow onion, diced

  • 3/4 cup shredded carrot

  • 1 yellow squash, diced

  • 1 zucchini, diced

  • 6 cups marinara sauce (see marinara recipe)

  • 12 no-boil lasagna noodles (8 ounces)


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Roasted Turkey

Serves 7-8


Pre-heat oven to 350. In a large pan layer your sliced turkey across the bottom of pan. Place in oven for 20-25 minutes, till turkey is warm and has a nice color. Make turkey gravy as directed in recipe. Drizzle the gravy over the turkey and serve immediately.


  • 2 lbs Kirkland’s sliced roasted turkey breast

  • 1 1/4 cup of turkey pan gravy (see Turkey pan gravy recipe)

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Turkey Gravy

Yields 1 ¼ cup


Melt the butter in a large frying pan over medium heat until foaming. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until browned, about 15 minutes. Add the flour and whisk constantly until the flour is no longer raw-tasting, about 1 minute. Increase the heat to medium high, scrape up any browned bits from the bottom of the pan, and cook until the mixture thickens, about 1 minute. Whisk in the stock or broth and cream and bring to a simmer. Reduce the heat to medium and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, about 10 minutes. Strain through a fine-mesh strainer into a small saucepan or serving dish, taste, and season with salt and pepper as needed.


  • 2 tablespoons unsalted butter (1/4 stick)

  • 3 medium shallots, medium dice (about 1 cup)

  • Kosher salt

  • Freshly ground black pepper

  • 2 tablespoons all-purpose flour

  • 2 cups stock or low-sodium chicken broth

  • 1/4 cup heavy cream


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Steamed Broccoli

Serves 4-5


Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes. While broccoli is steaming, heat olive oil in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.


  • 1 lb Kirkland’s frozen broccoli florets

  • 2 tsp lemon juice

  • 2 Tbls water

  • 2 cloves minced garlic

  • 1 pinch salt

  • 1 teaspoon ground black pepper

  • 2 tsp lemon juice

  • 3 Tbls olive oil


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Mashed Potatoes

Serves 4


Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water. Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to a low simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through them with a fork. While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave. When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes. Mash the potatoes with a potato masher. Add milk and beat until the mashed potatoes are smooth. Don't over-beat the potatoes or the mashed potatoes will end up gluey. Add salt and pepper to taste.


  • 1 ½ lbs Yukon gold potatoes, cut and peeled

  • ½ tsp salt

  • 4 Tbls heavy cream

  • 2 Tbls butter

  • 1 Tbl milk

  • Salt and peppe

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