Latest Recipes

Latest Recipes

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Full-flavored enough to stand up as a side to hearty dishes, a small bed of this braised cabbage is a colorful accompaniment to skin-on, bone-in roasted chicken, lamb or pork chops or baked, seasoned tempeh patties.

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Maduros

This dish was taught in a Cuban Cooking Class in August 2014. It's a simple, yet delicious, snack or dessert!  Make sure the plantains you use are ripe, which means they should have a very black skin.

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Red Beans and Rice

This is a hearty, delicious vegetarian entree, or try adding shredded chicken for a meat lover's option.

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Mango Zinger Salsa

The zing in this salsa comes from the raw red onion, but you could add even more by including a chopped jalapeño pepper.

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Butternut Squash Risotto

This recipe was taught in our Extending Your Winter Squash Repertoire Class with Andrea Chesman. This is a satisfying lunch or side dish for cold winter days. Try adding something green to add some more color, such as leafy greens or peas.

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Sticky Toffee Pudding Cake

This decadent cake is delicious drowned in the rich sauce! We used gluten-free flour, but this recipe works just as well with all-purpose flour too.

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Gingered Broccoli and Tofu Noodle Bowl

Add a dash of sriracha or a pinch of cayenne pepper to spice up this dish and serve with fresh spring rolls and ginger-soy dipping sauce on the side.  The recipe calls for peanut sauce - check out our peanut sauce recipe to make it from scratch!

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Nut Butter and Flax Powerballs

Place these in a tightly-sealed container and store in the freezer for a convenient energy-boosting snack. They‘re a great addition to a party tray, too, with raw vegetables and dried fruit. Substitute peanut or cashew butter for almond, if you prefer.

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Serve this rustic, French-inspired soup “a la vieille Russie” (hot with a swirl of sour cream or yogurt), paired with simple oven-roasted chicken, duck or potatoes. A sprinkle of savory fresh herbs, like dill, thyme or chives, adds even more character.

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Green mint tea and a hearty flatbread make this a satisfying snack or serve the lamb couscous with a chicken tagine as part of a flavor-filled North African meal.

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