With Chef Doreece’s guidance, Jalen shows us how to make one of our student’s all time favorite recipe while showing us a few knife techniques. Click here for more pantry…
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Chef Assistant Eli shows us how to make Muesli, a popular breakfast dish from Switzerland that is healthy and easy to make. It consists of raw rolled oats, dried or…
Making banana bread is a delicious way to use your overripe bananas. Join Theresa and Kaia on making this easy recipe! You can use a loaf pan or a…
Roasted Tofu and Winter Squash Serves 4-6 Ingredients: 1 14oz package of extra-firm tofu* 2 pounds of winter squash, peeled**, seeded, halved (such as acorn, kabocha, honeynut or butternut)…
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…
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 …
