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.
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.
This is a hearty, delicious vegetarian entree, or try adding shredded chicken for a meat lover's option.
The zing in this salsa comes from the raw red onion, but you could add even more by including a chopped jalapeño pepper.
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.
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.
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.
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.