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Chef Alex Levine, of Whole Earth Center, treated students at Littlebrook and Community Park elementary schools to fresh spinach three ways as the final Garden State on Your Plate tasting: raw leaves, cream of spinach soup and with balsamic-glazed strawberries in a salad. Here's his recipe for the soup.

Chef Alex’s Cream of Spinach Soup (Alex Levine, Whole Earth Center, Princeton)

Makes 8 servings

• 1/4 cup finely chopped celery
• 1/3 cup finely chopped onion
• 4 tablespoons butter, divided
• 2 tablespoons flour
• 3 cups hot vegetable stock or chicken stock
• 1 cup milk, whole, 2%, or fat free
• 2 cups cooked pureed or very finely chopped spinach
• Pinch fresh-ground nutmeg
• Salt
• Fresh-ground black pepper.

Directions:

1. Saute celery and onion in 2 tablespoons butter with a dash of salt.
2. Meanwhile, make béchamel: Heat remaining 2 tablespoons butter in medium-size stock pot. Sift flour over butter, whisking to combine into a smooth paste. Slowly add stock to flour-oil mixture (called a roux), whisking constantly to retain velvety texture. Add milk. Add salt and pepper to taste.
3. Add sauteed celery and onion, stirring to combine.
4. Whisk in pureed spinach; add nutmeg.
5. Season to taste. Serve hot.

Princeton University Chef Rob Harbison, along with Stu Orefice, director of dining services there, hosted the April Garden State on Your Plate tasting, Here's the recipe for the bright spring salad they served to the children, staff and parents at the two schools.

Chef Rob’s Carrot-Apple Salad with Pea Tendrils

Makes 12 servings

• 8 ounces pea tendrils
• 2 medium carrots, cut into matchsticks
• 1 apple, peeled, cored and cut into matchsticks
• Vinaigrette
• 1/2 cup honey
• 1/4 cup Terhune apple cider vinegar
• Juice of 1 lemon (about 3 tablespoons)
• 1 shallot, minced
• 3/4 cup olive oil
• Coarse sea salt and freshly ground pepper

Directions:

1. In a small bowl, whisk together honey, vinegar, lemon juice, and shallot. Slowly whisk in olive oil to form an emulsion.
2. Season with salt and pepper.
3. Toss with salad and serve.