Program Highlights

Community Kitchen – February 6th

Feb 11

Mexican Coleslaw2 carrots - grated1/4 of a head cabbage - sliced thinly1 pepper sliced1/2 red onion - finely sliced1 cup cilantro - chopped1/2 cup feta - crumbledDressing1/4 cup oil1/4 cup lime juice1 tbsp of sugar1 garlic clove - minced1 tsp cumin1/2 tsp coriander 1/2 tsp smoked paprikasalt and pepper to taste 1.) Place all chopped veggies...
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Community Kitchen – December 5th

Dec 05

Creamy Tortellini & Spinach Soup1 onion - diced3-4 garlic cloves - minced1 Tsp. basil1 Tsp. oregano1 Tsp. salt1 large can tomatoes4 cups of vegetable or chicken stock1 Tbsp. Worcestershire1/2 package frozen chopped spinach (150 grams)1/2 package of cheese tortellini (or flavor of your choice)1/3 cup heavy cream (optional)1.) In a soup pot, cook onions in...
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Community Kitchen – November 21st

Nov 21

Winter Crunch Salad 3 cups cabbage - chopped 3 cups broccoli - chopped 1 carrot - grated 1/4 cup red onion - sliced 1/3 cup sunflower seeds 1/3 cup dried cranberries 1.) Place vegetables into a bowl 2.) Add the cranberries. Combine Well 3.) Pour the dressing over the salad mixture and then stir well...
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Community Kitchen – October 24th

Nov 19

Couscous Salad with Orange, Carrot, and MintSalad:1 3/4 Cup boiling water1 Tsp. cumin1/2 Cup raisings1 1/4 Cup couscousRind from 1/2 an orange1 Orange cut into sections and copped1 Cup grated carrot1/4 Cup chopped fresh mint (or cilantro)1/4 Cup almonds - toasted1.) In a bowl, mix the couscous, cumin, raisins, orange rind and boiling water. Stir....
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