Recipes

Plentiful Plants

November 6, 2019November 6, 2019 spucommunitykitchenLeave a comment

This month was our first kitchen for the school year. We embodied autumn season through an abundance of seasonal fruits and vegetables. This month Kitchen was entirely plant-based and gluten-free…perfect for those wanting to incorporate a plentiful amount of plants into their diet.

We had a blast preparing these tasty dishes and meeting new people over the food we prepared. Dishes highlighted from the menu included, Festive Rice-Stuffed Roasted Squash, Lentil and Eggplant Lasagne, Fall Pinto Bean and Yam Soup, and Baked Apples with Coconut Cream.

See the full menu below with included recipes…

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Recipes

Farm Fresh Picnic

May 22, 2019 spucommunitykitchenLeave a comment

This month was our last kitchen for the school year and we wrapped it up by celebrating cooking delicious dishes that are perfect to bring on a picnic day! Enjoy the wonderful recipes and the sun!

We had a blast preparing these tasty dishes and meeting new people over the food we prepared. Dishes highlighted from the menu included, Crispy Potato Wedges with Homemade Ketchup and Beet Burgers with Garlic Aioli. See the full menu below with included recipes…

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Recipes

Healing Spices

March 24, 2019April 24, 2019 spucommunitykitchenLeave a comment

March’s Kitchen brought together a variety of healing and warming spices from cinnamon and paprika to rosemary and mint. Did you know so many spices have a variety of health benefits?

This months “spicy” dishes include Kenyan Kuku na Nazi, Mediterranean Falafel, and Indian Curry – oh my! Two appetizers, two main dishes and two desserts included! See the full menu below with included recipes…

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Recipes

Amore Italian Kitchen

February 24, 2019April 24, 2019 spucommunitykitchenLeave a comment

After snow storms and midwinter drain, spirits were lifted as we got to hold our February Community Kitchen. Our theme “That’s Amore,” inspired comforting traditional Italian cuisine.

We feasted on tomato-polenta soup, homemade pasta dressed with sundried tomatoes and arugula, roasted sunchokes with walnuts and sage, and parsnip frittata with chives. For dessert we had a traditional walnut Sbrisolana with blackberries and fresh whipped cream. A veggie-packed Ribollita soup and hazelnut-cherry biscotti were also prepared in kitchen and taken home. See the full menu below with included recipes…

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Dia De Los Muertos

December 25, 2018September 25, 2019 spucommunitykitchenLeave a comment

Dia de los Muertos is the Mexican holiday to commemorate the deceased loved ones. This November kitchen we made tradition Mexican dishes such as calabaza en Tacha, soap Azteca, and Atole de Vanilla. We celebrated the day of the dead with exotic species and seasonal ingredients including squash and pumpkin.

We enjoyed a variety of dishes including, Atole De Vainilla, Candied Pumpkin (Calabaza en Tacha), Mexican Hot Chocolate, Mexican Cabbage Slaw, Pan de Muerto (Day of the Dead Bread), Pinto Bean Soup, Mexican Tortilla Soup, Sopa Seca de Fideos (“Dry” Noodle Soup), and Butternut Squash and Black Bean Enchiladas. See the full menu below with included recipes…

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