Recipes

May 2021: No Bake Picnic

Hi Friends!

Who loves a picnic on a warm sunny day? Well, we sure do! For our last Community Kitchen of this school year, our theme is No Bake Picnic. We decided to incorporate simple and refreshing recipes that go well with various other dishes, and are perfect to share with others. 

Check out the links to our YouTube videos below as well as the attached recipe packet. 

Want more Community Kitchen content? Follow us on Instagram and Facebook.

Chickpea Salad Sandwich 

These tangy sandwiches are a vegetarian take on a classic picnic favorite: the chicken salad sandwich. The red onions add a nice crunch to the softer salad. To prevent the contents from spilling out of the sandwich, try replacing the baguette with a pita pocket or a wrap. To make this recipe vegan, simply use vegan mayo instead of regular mayo.

Black Bean Hummus

This is a great dip for tortilla chips or veggies. It provides an abundance of classic ingredients that create a gourmet hummus that will make you think was made in a restaurant. From the fresh flavors of cilantro to the spice of crushed red peppers and cumin, the combination of flavors also makes a perfect addition to a picnic. 

Fresh Herb Potato Salad

This potato salad is the perfect addition to any picnic or backyard barbeque. It is light and fresh, because it is made with fresh herbs and without any mayonaise. This dish is perfect served immediately, chilled, or at room temperature. Because there is no mayonnaise in this potato salad, it is safe to serve at room temperature! Potato salad is a great side for grilled chicken, hamburgers, or our Chickpea Salad Sandwiches. 

Greek Yogurt Coleslaw

The crunchy cabbage against the acidic and sweet dressing makes for a refreshing combination for a warm-day picnic. A good source of vitamin A and vitamin C, this side dish is quick, easy to make, and customizable. Parsley is added for extra flavor – you can add as much or as little to your taste preference.  This fresh take on a classic pairs well with many different main courses, whether it is sandwiches, wraps, or barbecue food! 

Labneh Dip

This yogurt dip uses labneh, a soft cheese popular in Middle Eastern cuisine made from strained yogurt. This versatile dip can be served alongside pita chips, bread, vegetables, and even as a spread on sandwiches – the possibilities are endless! With only 3 ingredients, this dip is easy to make for a picnic on a sunny day.

Frozen Raspberry Cheesecake Bites

These no-bake cheesecake bites are the perfect addition for a warm summer day’s picnic. They have a nice balance of chocolate and cheesecake filling with a raspberry burst in the middle. This treat is easily customizable – you can experiment with other fruits or add flavorings such as fruit liqueurs in the cream cheese of the cheesecake mixture. A cooler or an insulated container will ensure your cheesecake bites stay cold all the way to your picnic destination. 

Thank you again for watching or cooking with us! Here you can find a link to our recipe packet, so you can cook these at home too!

We look forward to hopefully seeing everyone in person next October!

Recipes

April 2021: Spring Brunch in 10 Ingredients or Less

Hi Everyone!

Who enjoys the warm and bright spring month of April? For this month’s theme, “Spring Brunch in 10 Ingredients or Less” is a very special occasion as this marks the 10-year anniversary of Community Kitchen that was originally founded in 2011. In honor of this time, we are delighted to have among us two past coordinators of this program from 3 and 10 years ago respectively being Violet Lederman and Gina Ogazi featured in this months kitchen as guest chefs. We’d like to thank them for everything they’ve done for Community Kitchen over the years. These recipes are filled with vibrant fruits and vegetables that complement this wonderful time of the year. 

Check out the links to our Youtube videos below and the attached recipe packet. 

Want more Community Kitchen content? Follow us on Instagram and Facebook!

Spring Frittata 

This egg bake is similar to a quiche without the crust. Naturally grain-free, this dish can be served alongside fruit, fresh greens or crispy potatoes.  Vibrant asparagus and sweet potatoes make a colorful addition to springtime brunch and come with vitamins A, C,  B6, and K. Leeks featured in this frittata may be replaced with shallots for a similar flavor. With simple preparation and a quick baking time, this is a great dish to satisfy friends and family.

Fresh Spring Pea Soup 

This soup is vibrant in both color and flavor thanks to the fresh peas and green herbs. The mint in particular compliments the peas perfectly, adding brightness to the dish. It may seem like a lot of mint at first, but add the full amount! You won’t regret it. The soup is also very versatile. You can serve it warm or chilled. You can make it vegan by substituting the butter with olive oil and leaving the creme fraiche on the side. You can also get creative with the garnishes. Try topping it with some smoked salmon – it’s a real treat!

Beetroot puff pastry 

Looking for a unique and colorful side dish or appetizer? This beetroot puff pastry dish is perfect! The sweet, flaky crust paired with the salty goat cheese and earthy beets are sure to be a hit. It is quick to make but looks, gourmet. Beets are not the most common vegetable, but this is a great way to introduce people to them. 

Blueberry Scones 

These scones are a great addition to any spring brunch. With only 10 ingredients and the use of fresh blueberries, they are simple and flavorful. Heavy cream instead of butter makes the scones delicate and flaky. They can be topped with fresh jam or are delicious on their own. The scones can also be made with whole wheat pastry flour for an extra nutritious boost! 

Oat Pancakes with a Strawberry Compote 

Take regular pancakes up a notch by adding oatmeal to the batter and topping with a delicious berry compote. These pancakes are full of fiber and have no added sugar, so they are an excellent match for this compote, which adds a touch of sweetness and a boost of spring flavor. The topping is also a great way to make the most of fresh strawberries that are on their last day or two. If you have rhubarb, try adding that to the compote too!

Lemony Leeks with Chickpeas and Feta 

This dish features leeks as the main attraction and is a great introduction to this delicious (and hard to grow) vegetable. It provides an abundance of vitamins and minerals: folate, Vitamin A, C, and E, iron, calcium, magnesium, and more. From the natural sweet yet sharp taste of leeks and tanginess of goat Feta to the zestiness and pungency of lemon, this fusion of  flavors makes the perfect meal that’s a nod to spring. 

Sparkling Cucumber Limeade 

This refreshing sparkling beverage would add interest to any spring brunch. Made with a homemade lime simple syrup and combined with lime juice, English cucumber, and sparkling water, this beverage is refreshing and the perfect amount of tart. To make it more budget-friendly, you can use all bottled lime juice rather than juicing your own limes for the same great taste.

Thank you again for watching or cooking with us! Here you can find a link to our recipe packet, so you can cook these at home too! 

Check back in May for our next Kitchen event! 

Recipes

Plentiful Plants

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

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’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

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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