Apr 8, 2016 | Recipes
Recommended materials: Large bowl, small bowl, knife, cutting board, whisk (or fork), measuring spoons (or one big spoon and one small spoon), measuring cups. Ingredients: 1½ cups (or 1 can) of cooked black beans 2 cups cooked corn 1 cup sweet red pepper...
Feb 22, 2016 | Recipes
Recommended materials: Large bowl, small bowl, knife, peeler/grater (can also use knife), cutting board, tablespoon (or one big spoon), measuring cups. This recipe makes roughly 6 sushi rolls. Ingredients: Toasted Nori wraps 2 cups dry short grain brown or white rice...
Jan 22, 2016 | Recipes
Recommended materials: Large bowl, small bowl, grater (or knife), knife, cutting board, whisk (or fork), measuring spoons (or one big spoon and one small spoon). Ingredients: ⅛ head cabbage (cut into thin ribbons) 1 small carrot (grated or cut into thin strips) ½ tart...
Jan 5, 2016 | Recipes
Here is the second recipe of the 2015-2016 Winter Cooking session at local schools! It has been a hit with kids, and many have taken the recipe home to make with their families. Note that you can mix it up a bit and use different colored beets (e.g. red, golden),...
Nov 4, 2015 | Recipes
Looking for information about the upcoming Harvest Dinner? Find it here! A number of people have asked for the recipes from Harvest Dinner in the past, and they are all available here on our website. Have a look: Sweet Kale Salad Butternut Squash and Beet Soup...
Nov 4, 2015 | Recipes
As tasted at the 2017 Harvest Dinner! Ingredients: 2 lbs root vegetables 5 Tbsp oil salt rosemary or garlic What to do: Preheat oven to 450 F Wash vegetables well Cut vegetables into wedges using apple corer or knife; place in large mixing bowl Cover potatoes with...
