Beet and Rutabaga Fritters Serves 6 Ingredients: 1-2 small or medium-sized rutabagas, greens trimmed off 3 medium-sized beets, greens trimmed off 1 egg ½ cup flour ½ cup panko breadcrumbs…
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Spring Green Minestrone Serves 4-6 Ingredients: 2 tablespoons olive oil 1 leek, sliced 2 cloves of garlic, minced 2 quarts vegetable broth 1 cup dried macaroni 1 15-oz can cannellini…
Kimchi is spicy, fermented vegetables and is a staple side dish in Korean cuisine. The most common of which use napa cabbage but there are many kimchi varieties with other…
Chef Tatiana will be showing us a fried rice recipe using winter vegetables. In this recipe, Chef Tatiana is using broccoli, cabbage, and carrots. This is a great way to…
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…
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…
