Fall Vegetable Tostadas Serves 6 Ingredients: Vegetable oil cooking spray 1 bag of brussel sprouts, cut in half 1 red bell pepper, cut into 1/2-inch pieces 3 cups of…
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Dear Sylvia Center Community, While the doors to our Sylvia Center community kitchens are temporarily closed, we have a duty to continue our work, and to find other ways to…
Individual Broccoli, Onion and Cheese Frittatas Makes 12 muffin tin sized frittatas Ingredients: 12 large eggs ⅓ cup milk 2 large onions, diced 1 head broccoli, or mix of…
Vegetable Ajiaco Serves ~8 1 cup portions Ingredients: 2 tablespoons olive oil 1 medium yellow onion, diced 3-4 garlic cloves, minced 2 stalks celery, diced 2 large carrots, peeled…
Ratatouille Crostini Serves 12 Ingredients: 1 medium onion, diced, any variety 2 garlic cloves, minced 3 tablespoons olive oil 1 medium eggplant, cut into 1/2-inch cubes (about 3 cups), any…
Pizza with Homemade Sauce For the Pizza Dough: ¾ cup of whole-wheat flour (can use all-purpose) ¾ cup of all-purpose flour 1 package of quick rising yeast ¾ teaspoon…
Basic Crepes Yield 12 10-inch crepes Ingredients: 1 ½ cup all purpose flour 3 eggs ¾ cup milk ¾ cup water ½ teaspoon salt 3 Tablespoons butter, melted …
Doreece Dyer, a passionate food educator is Program Manager at the Sylvia Center and previously served as community chef instructor for the Teen Culinary Apprenticeship Program and teen program coordinator. …
With many cancellations in our schedules and the emphasis on social distancing, we will undoubtedly be spending more time at home. This week at The Sylvia Center, we whipped up…
To Our Sylvia Center Community, We hope you are well and are staying healthy. As you may have seen, New York City and Columbia County public schools are closed until…
