Pesto is an incredibly versatile sauce that originated in Genoa, Italy. It is made of basil, extra virgin olive oil, pine nuts, garlic, parmesan cheese, and salt. To make, blend…
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Chef Tatiana will show us how to make Papa a la Huancaína, a Peruvian dish of boiled potatoes covered in a creamy, spicy cheese sauce, and topped with boiled eggs….
In this recipe, vegetables of all colors of the rainbow are included: bell peppers, carrots, spinach, and string beans. Eating different colored vegetables gives a huge variety of vitamins…
Gardener Nicole will show us around the chicken coop at Katchkie farm and where eggs come from. The hens at the farm lay eggs once every 24-36 hours but none…
Explore corn pancakes from Venezuela called cachapas. We also make curtido, a flavorful cabbage slaw to top off the corn pancakes. Corn is the star ingredient and because it’s peak…
Pickled strawberries with apple cider vinegar and ginger is a unique recipe. All you will need to do is prepare the strawberries by cutting into quarters and place them into…
Quinoa is an ancient grain from South America, and it is often called a superfood. It contains protein, vitamins, minerals, and fiber. For this quinoa salad, we are using two…
Black Bean and Corn Salad Serves 4-6 Ingredients 1, 14-ounce can of black beans, drained and rinsed 2 cups of corn kernels 1 red bell pepper, seeded and diced…
Do you know the difference between a fruit and a vegetable plant? Follow along for a lesson about different parts of a plant and what their roles are. Take a…
Beets are filled with Vitamin C and folate, and pickling then is a great way to use them. Chef Donald demonstrates how to prepare the beets for pickling by roasting…
