BLOG: Vegetables for Breakfast

Viewing Tag: kosher

August 22, 2017

eclipsed!

May 12, 2017

B.L.A.T.

January 29, 2017

cauliflower rice with corn

September 21, 2016

last gasp of summer: zucchini stars with corn

August 31, 2016

pan-fried pattypan squash with corn on the cob

April 30, 2016

tofu scramble

March 31, 2016

breakfast bowl of rice, beans ‘n greens

February 29, 2016

[carrot] dogs for breakfast

June 19, 2015

zucchini linguine with tomato sauce

March 20, 2015

cabbage ‘n porridge

February 10, 2015

snow day!

December 18, 2014

latke spires

October 15, 2014

roasted vegetable cups

September 18, 2014

beet greens salad and brown rice with pea shoots

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 17, 2014

fried, not baked

June 15, 2014

father’s day fatoush

June 13, 2014

slightly pickled radish, red cabbage and spring onion

June 12, 2014

red mustard greens

June 10, 2014

purple daikon corn salad

June 9, 2014

peas on carrots

June 6, 2014

purple asparagus with a carrot band

June 2, 2014

beans and carrots

June 1, 2014

rainbow roll-ups

May 30, 2014

broccoli rainbow parfait

May 29, 2014

blanched asparagus + peach

May 27, 2014

asparagus + strawberry

May 26, 2014

napa with ramps

May 23, 2014

steamed pink radish roots and tops

May 22, 2014

julienned

May 21, 2014

shades of fatoush

May 19, 2014

squash spaghetti

May 18, 2014

carrot daikon nest

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).