Nutrition and Precision at Kitchen On Fire

There are just three ingredients included in all of the recipes prepared by the culinary team at Kitchen on Fire: minimum preparation, maximum flavor, and zero stress. This summer, the young chefs at Sprouts had the privilege of learning from the chefs at one of the top five best cooking classes in the Bay Area.


Kitchen on Fire places an emphasis on local, organic, and simple ingredients to make cooking accessible and easy for all. In the kitchen with Chef Olivier Said and Nutrition Consultant Lisa Miller, culinary campers got a crash course on all things healthy, flavorful, and fresh. Our menu for the day included Squash Boats, Frittatas, and Sweet Potato Fries. Before we got to work chopping, slicing, and dicing these ingredients, Chef Olivier led campers in a knife skills lesson to ensure that everyone stayed safe and efficient in the kitchen!


The fast-paced environment of kitchen made campers excited to work side-by-side as they cut mushrooms, carved zucchini, grated cheese, cracked eggs, and shredded chicken. The goal of the day was to create beautiful food — trust us, it tasted just as good as it looked! Once all our vegetables were prepared, we headed to the grill to get those Zucchini Boats sizzling and Frittatas cooking.



The combination of technique, efficiency, and presentation made for an extra delicious day of cooking! If you’re wishing that you could jump in the kitchen with us, you’re in luck! Find the recipes prepared by campers below to create your own culinary adventures in the kitchen at home.

Zucchini Boats


  • 2 medium size zucchini
  • 1-2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 – 1 ½ cup stuffing of choice


Trim the ends off of the zucchini and cut in half lengthwise. Scoop out the pulp, leaving ½ inch shells; finely chop the pulp.

Bake, uncovered, at 375 degrees Fahrenheit for ten to fifteen minutes, or until zucchini starts to become tender. Add your stuffing and put the zucchini back in the oven for twenty to thirty minutes, until the stuffing gets a golden brown color and the zucchinis are tender.

Mushroom, Asparagus, and Chervil Frittata


  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • ⅔ lb thin asparagus, cut into 1” lengths and blanched in salted boiling water
  • ⅔ lb mushrooms of choice, thinly sliced
  • ½ cup green onion, minced
  • 2 tablespoons chervil, minced
  • 2 tablespoons parsley, minced
  • ¼ cup parmesan cheese, grated
  • ¼ cup romano cheese, grated
  • 8 eggs, lightly beaten
  • ½ cup sour cream
  • Salt and pepper to taste


Preheat oven to 325 degrees Fahrenheit. Heat oil in a 12” nonstick skillet over medium-high heat. Saute the garlic, asparagus, mushrooms, and onion for three to four minutes until just tender.

Reduce the heat to medium and pour in the eggs, stir in the herbs and cheeses, then season with salt and pepper. Once bottom is firm, use thin, nonmetallic spatula to life the frittata edge closest to you. Tilt the skillet slightly toward you so that uncooked egg runs underneath. Return skillet to level position and swirl gently to evenly distribute the egg. Continue cooking about forty seconds, then lift the edge again, repeating process until egg on the top is no longer runny.

Transfer the skillet to the oven and bake until the top is set and dry to the touch, about three to five minutes, making sure to remove the frittata as soon as it is just set. Run the spatula around skillet edges to loosen frittata; invert onto serving plate.

Serve warm, at room temperature, or chilled with a dollop of sour cream.