BLOG: Vegetables for Breakfast

Viewing Tag: cooking

December 8, 2021

Steamed Baby Turnips and their Tops

September 26, 2020

An Edible Jabot Honoring RBG

December 31, 2017

roasted carrot supermoon circles

January 29, 2017

cauliflower rice with corn

December 27, 2016

spaghetti squash latkes

September 21, 2016

last gasp of summer: zucchini stars with corn

August 31, 2016

pan-fried pattypan squash with corn on the cob

August 30, 2015

kale chip rigatoni

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

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 12, 2014

red mustard greens

June 6, 2014

purple asparagus with a carrot band

June 2, 2014

beans and carrots

June 1, 2014

rainbow roll-ups

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 19, 2014

squash spaghetti

May 16, 2014

napa with porcini and ginger

May 12, 2014


May 8, 2014

spring greens

May 6, 2014


May 5, 2014


May 1, 2014

sautéed arugula + shitake

April 29, 2014

asparagus almondine

April 28, 2014

blistered beans with fresh raw almonds

April 10, 2014

purple cabbage, yellow beets and golden raisins

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).