Resource Library
Discover free lesson plans and materials created by our program and partners.

Resource Library

ESYB Curriculum
Roasting Vegetables
In this lesson, students will learn how to roast vegetables. Students will draw a picture of their favorite vegetable. Students will then watch a video that examines factors like oven temperature and vegetable size which affect how the vegetables cook.
Grade: 
6 – 8
ESYB Curriculum
How Do We Smell?
This lesson explores the science behind our sense of smell. Students will watch a video that introduces them to how smell works in the brain and body. Next, students will explore the aromas of spices in their home cabinets.
Grade: 
6 – 8
Standards:
Aligned
Edible Schoolyard Inclusive Practices
The Edible Schoolyard Inclusive Practices is a set of agreements that center equity in approaching conversations with one another.
How To: Use Fillable PDF's
All of the Edible Education at Home lessons are formatted as PDF files. Some of these files contain fillable fields which allow your students to type responses to prompts directly into the lesson file.
Grade: 
3 – 5, 6 – 8, 9 – 12
How To: Cut Vegetables (Review)
Do you want to cut vegetables and fruits like the professional chefs on TV? After a little study and a lot of practice, you can! This lesson will introduce you to the basic cuts that are used on most vegetables.
Grade: 
6 – 8, 9 – 12
Progression:
6 of 12
Sharing What You Made
We want you to share what you are creating with your peers, teacher, or family members. There are a number of different ways you can share your work.
Grade: 
6 – 8, 9 – 12
Progression:
12 of 12
Sharing What You Made
We want you to share what you are creating with your peers, teacher, or family members. There are a number of different ways you can share your work.
Grade: 
6 – 8, 9 – 12
Progression:
5 of 12
Recipe Supports
This checklist details general equipment and bulk ingredients for the recipes featured in Cooking with Curiosity. See recipes (listed below) for detailed ingredient lists.
Grade: 
3 – 5, 6 – 8, 9 – 12
Callalo
Students will practice cooking greens and learn about the food geography of the Caribbean.
Grade: 
3 – 5
Salsa Toasts
Students will learn the steps of making salsa by preparing salsa on will also explore their kitchen classrooms and the fruits of the late summer harvest.
Grade: 
3 – 5
Plant Part Salad
Students will learn to make salad dressing and assemble a salad while learning to identify all the parts and colors of a plant that we eat.
Grade: 
3 – 5

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