Thanks to Chef Mary Simpkin, a brilliant chef graduate who now works with us at Bauman, for this amazing delicious and healthy recipe – one of my favorites!!! Ingredients: 2 tablespoons toasted dark sesame oil 2 cups fresh shitake mushrooms, cleaned, stems removed, and thinly sliced 1 large shallot, minced 2 bulbs green garlic, finely [...]
This soup was created from the amazing produce donated from Live Earth Farm to Nourishing Generations Educational Project, a non-profit after school program I am so proud to be a part of. All the children and staff send the farm huge GRATITUDE for the weekly donations! The kids are learning, cooking, and eating in vibrant [...]
Ingredients: 1/2 bunch chard leaves, stemmed and cut into bite-size pieces 6 large eggs 6 green onions or 3-4 spring onions, finely chopped 4 tablespoons snipped fresh herbs such as chives, flat-leaf parsley, dill, mint 1/3 cup cooked chickpeas freshly grated nutmeg 3 tablespoons olive oil 1 tablespoon butter sea salt and pepper to taste [...]
Ingredients: 1 bunch of chard or kale sea salt and freshly cracked black pepper 3 medium yellow-fleshed potatoes, scrubbed and coarsely diced 3-4 strips of bacon, cut into small pieces. Optional: use 1 teaspoon (or more to taste) smoky paprika in place of the bacon! 2 tablespoons peanut or olive oil 1-2 spring onions, finely [...]
Ingredients: The Noodle Nests: 2 eggs, separated 1¾ cups fine egg noodles, such as fideo or capellini, uncooked 1/3 cup grated Monterey Jack cheese 2 tablespoons chopped cilantro sea salt peanut oil for frying The Soup: 1 tablespoon olive oil 2 bunches scallions, including an inch or two of the green, finely chopped 1 celery [...]
Thank you to Chef Crystal, a former Bauman College student, for this recipe. Ingredients: 1 cup boiling water 1 teaspoon dried thyme 1 teaspoon dried oregano ¼ cup ground flax seed 1 cup almonds, roasted 1 clove garlic, smashed and coarsely chopped 1 cup chopped kale 1 cup chopped chard 1 cup packed arugula 3 [...]
Ingredients: 1 bunch chard 2 tablespoons olive oil 1 tablespoon unsalted butter 2 large leeks, white and pale green parts, cleaned and thinly sliced 2 tablespoons brown sugar about 3 tablespoons pomegranate molasses 1¼ cups wheat berries 2 cups stock sea salt and pepper to taste Greek yogurt, to serve Directions: 1. Separate the stalks [...]
Sumac is from the Middle East and has a pleasantly sour and astringent taste without being sharp. It was used as a souring agent by the Romans before lemons were available in Europe. If you don’t have sumac, you can use any spice you like – curry goes well with this dish. Ingredients: 1 cup [...]
Ingredients: ½ cup cider vinegar 2 teaspoons honey ½ teaspoon sea salt ½ teaspoon black pepper ½ teaspoon dried oregano (optional) ½ cup olive oil 1 bunch chard, torn into bite-sized pieces 1 bunch kale, torn into bite-sized pieces (for more tender kale, massage gently with a pinch or two of salt for 2-3 minutes [...]
Ingredients: For the Dressing: 5 sun-dried tomato halves (not packed in oil) ½ cup hot water ½ cup buttermilk 3 tablespoons olive oil 1 tablespoon red wine vinegar sea salt and freshly ground black pepper For the Salad: 1 bunch chard, stems removed, and cut into very thin slices and leaves torn into big pieces [...]