BLOG: Vegetables for Breakfast

August 31, 2020

Kabocha Apple Walnut Muffins

July 17, 2020

Kanten: Fruit or Veg?

June 11, 2020

The Story of My Book in A Bread

May 26, 2020

Smoky Carrot Dip with a Kick

April 3, 2020

Baked, Stuffed Sweet Potato

March 22, 2020

Miso Soup as Preventative Medicine

December 1, 2019

Open-face Tahini and Sauerkraut Sammy

October 7, 2019

Good Luck in a Dough Pocket

September 15, 2019

Cold Cucumber Melon Soup

May 17, 2019

Flower Moon Pizza

December 31, 2018

2019 bring it on

December 9, 2018

rainbow latke 2018

December 31, 2017

roasted carrot supermoon circles

August 22, 2017

eclipsed!

May 12, 2017

B.L.A.T.

April 30, 2017

avocado matzah

March 29, 2017

march market plate

January 29, 2017

cauliflower rice with corn

December 27, 2016

spaghetti squash latkes

October 31, 2016

dolmades!

September 21, 2016

last gasp of summer: zucchini stars with corn

August 31, 2016

pan-fried pattypan squash with corn on the cob

July 31, 2016

baby kale, mizuna and tatsoi around millet herb scramble

June 1, 2016

Black Japonica Rice + Raw Reds and Greens

April 30, 2016

tofu scramble

March 31, 2016

breakfast bowl of rice, beans ‘n greens

February 29, 2016

[carrot] dogs for breakfast

January 31, 2016

roasted veggie kebabs

December 15, 2015

caulilatkes!

October 31, 2015

arepas!

September 30, 2015

Sweet ‘n Spicy Lentil Terrine

August 30, 2015

kale chip rigatoni

July 21, 2015

Roasted Carrot “Fries”

June 19, 2015

zucchini linguine with tomato sauce

May 31, 2015

edamame hummus on corn cakes

April 29, 2015

breakfast pinwheels

Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).