Culinary Arts II students enjoyed their first kitchen lab this year.  They've been learning about nutrition including the three macro nutrients that provide our body with fuel: carbohydrates, proteins, and lipids.  In the kitchen, they experimented with a variety of recipes featuring the nutrients and vitamin and mineral packed vegetables like peppers, mushrooms, and spinach.  Students made chicken fajitas, steak kebabs, coconut fish and sauteed spinach, burgers, and dirty rice with shrimp and squash.  Who says healthy foods can't taste great?!