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Southwest Quinoa and Black Bean Salad
Our Cooking Fundamentals II students whipped up this healthy and vibrant quinoa and black bean salad last week and it was so good we just had to share it. Well-seasoned and full of great flavors and...
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Tempura Green Beans with Citrus-Miso Mayonnaise
Our Cooking Fundamentals students whipped up these dangerously good Tempura Fried Green Beans complete with a Citrus-Miso Mayonnaise dipping sauce. We couldn’t get enough of these! The green beans end...
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Zucchini and Feta Pancakes with Herbed Crème Fraiche
Zucchini is all over the markets right now and we can’t get enough of this versatile veg! We’ve been slicing them thin and turning them into vegetarian “carpaccio” salads, baking them into loaves of...
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Brussels Sprout Slaw with Maple-Glazed Pecans
You know fall is really here when you start seeing beautiful Brussels sprouts stalks at the markets! We adore our Brussels sprouts — we roast them with bacon, make them into lemony chips, or get...
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Roasted Parsnips and Sweet Potatoes w/Hazelnuts and Brown Butter
There’s something magical that happens when you roast vegetables – particularly sweet root vegetables. The natural sugars in the veggies caramelize and develop a wonderful depth of flavor. Sweet...
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Roasted Acorn Squash with Chipotle and Lime
We are full-fledged into winter squash season and we couldn’t be happier! Butternut squash, spaghetti squash, delicata, kabocha, we love them all…but we just may love acorn squash the most (and it...
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