*News! Kids Can Cook!
*NEWS! Kids Can Cook program will be held on Thursdays ONLY for the Fall Semester. Starting September 22 at 3 p.m Hope to see you
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*NEWS! Kids Can Cook program will be held on Thursdays ONLY for the Fall Semester. Starting September 22 at 3 p.m Hope to see you
Kale And Black -Eyed Pea Soup 1 to 2 Tbsp extra-virgin olive oil 2 to 3 cloves of fresh garlic, thinly sliced 1 Yellow onion,
Creamy Cauliflower Bisque With Pumpkin Seed Pesto Bisque 1 Yellow onion, diced 1 Head cauliflower, florets removed, stem discarded 1/2 Cup arborio rice 5
Spicy lentil Soup 1 to 2 Tbsp extra-virgin olive oil 2 to 3 cloves fresh garlic, finely minced 1 Small yellow onion, diced Sea salt
Miso Soup With Sauteed Greens 2-Inch piece wakame, soaked until tender 4 dried shiitake mushrooms, soaked until tender Spring or filtered water 1/2 Yellow onion,
Tuscan Kale Soup About 2 Tablespoons extra-virgin olive oil 1 to 2 cloves fresh garlic, finely minced 1 Yellow onion, finely diced Sea salt 1/2
Adzuki Bean And Farro Soup 1 Tbsp extra-virgin olive oil 4 to 5 Slices of fresh ginger, finely minced 1 Small leek, split lengthwise, rinsed
Tomorrow I will be starting the second annual spring challenge. Last year went great! I used Aveline Kushi’s book(The Complete Guide To macrobiotic Cooking). This year
Please join me starting May 1st and enjoy a fresh new (or old favourite) recipe every day for a month.. Bring on the spring.
Interactive cooking class. This month is based on the story “stone soup” . http://en.wikipedia.org/wiki/Stone_soup The Story of Stone Soup Once upon a time, somewhere in