Chef Tatiana makes homemade stock from her vegetable scraps to serve with matzo balls that are made with just a few ingredients: matzo meal, ginger, nutmeg, and cilantro leaves. Matzo…
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Try this spin on latkes with root vegetables paired with pear compote! The celeriac or celery root adds a slightly sweet flavor with the carrots and both give the latkes an…
This is the perfect way to may a classic comfort food healthier! This dish is fully customizable, from the type of cheese down to the veggies. Chef Sarah chose to…
This week chef Sarah is making Pad Thai! This dish is filled with many different flavorful ingredients like ginger and garlic. We are using noodles made of rice for this…
Chef Shaquay is showing us how to make Korean pancakes with scallion and farm-fresh vegetables from Katchkie Farm! One of the main ingredients that will provide so much flavor is…
For this week’s Noodle Passport Series, Chef Sarah is making a vegetarian spin on a classic Russian dish, beef stroganoff. Mushroom stroganoff is delicious, flavorful, and a great way to…
The Moroccan chickpea and vegetable stew with couscous is packed with a variety of veggies and will provide you with warmth and comfort for these chilly fall evenings. This stew…
Tallarines Verdes is a Peruvian style noodle dish packed with greens! Green vegetables provide many vitamins and minerals that are amazing for the body. Garlic and basil will give a…
This delicious dessert recipe uses the versatile fall vegetable, butternut squash. While it’s in season, it will be richer in flavor and full of nutrients. Butternut squash will give the…
Soba noodles are Japanese noodles made of buckwheat flour that can be eaten hot or cold. The sauce is made using the flavors of soy sauce, rice wine vinegar, sesame…
