BLOG: Vegetables for Breakfast

Viewing Tag: cabbage

August 22, 2017

eclipsed!

March 20, 2015

cabbage ‘n porridge

October 15, 2014

roasted vegetable cups

July 25, 2014

summer garden salad with quinoa tabouleh

July 11, 2014

red choi and napa cabbage with creamy (creamless) polenta

June 30, 2014

celery root chips with herbed brown rice and pressed salad

June 19, 2014

happy birthday, vfb!

June 13, 2014

slightly pickled radish, red cabbage and spring onion

June 1, 2014

rainbow roll-ups

May 26, 2014

napa with ramps

May 22, 2014

julienned

May 16, 2014

napa with porcini and ginger

April 10, 2014

purple cabbage, yellow beets and golden raisins

April 7, 2014

shredded head cabbage

March 20, 2014

napa bell

March 12, 2014

spring beans

March 4, 2014

abc2

March 2, 2014

pressed salad

January 31, 2014

pinwheels

January 30, 2014

cabbage green bean rolls

January 15, 2014

red dandelion and napa cabbage, water sautéed

December 30, 2013

dark green, light green

December 16, 2013

napa cabbage and snow peas

December 11, 2013

cabbage cream cheese rolls

November 22, 2013

quick sauté of arugula and napa cabbage

November 20, 2013

kale roll-ups

November 19, 2013

daikon red cabbage pressed salad

November 14, 2013

napa cabbage beet rolls

November 12, 2013

brussels sprouts hash

November 8, 2013

baby brussels sprouts

November 4, 2013

red cabbage salad

October 22, 2013

collards and cabbage

October 21, 2013

nishime

October 18, 2013

quick sauté a rainbow

October 6, 2013

spicy breakfast brussels sprouts

September 23, 2013

broccoli, red cabbage, red onion hash

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).