CFE

Sia Pickett Inspires Brooklyn Shoppers, One Seasonal Dish at a Time

A friend introduced Sia Pickett to Just Food’s Community Chef training program in 2011, and she’s been inspiring Brooklyn farmers’ market shoppers with healthy--and delicious--cooking demos ever since.

Simple, Healthy and Delicious: Seasonal Cooking with Community Chef Tree Williams

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Just Food’s Community Food Education program has a wealth of resources for New Yorkers looking for inspiration to create simple, healthy--and of course--delicious seasonal meals. Join us for our monthly cooking series at Whole Foods, or check out a Community Chef in action at one of 24 markets in the City Farms Market Network. 

Add some heat to your winter kitchen

Spicy Moroccan Carrot Salad

Ingredients

  • 2 pounds carrots
  • 1/3 cup olive oil, plus extra to finish
  • 1 onion, finely chopped
  • 1 teaspoon sugar
  • 3 garlic cloves, minced
  • 1 serrano chile, finely chopped (and seeded, if you want less heat)
  • 1 green onion, finely chopped
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon p

Meet Just Food Community Chef Madea Allen!

The summer season is officially in full swing, and Just Food’s Community Food Education program has a wealth of resources for New Yorkers looking for inspiration to create simple, healthy--and of course--delicious seasonal meals. Join us for our monthly cooking series at Whole Foods, or check out a Community Chef in action at one of 22 markets in the City Farms Market Network.

Braised Red Cabbage and Kale

Ingredients
  • 1 onion, peeled and sliced in thin crescents
  • 1 tablespoon extra-virgin olive oil or other fat (pastured chick or duck fat)
  • ¼ head red or green cabbage, shredded
  • 2 or 3 kale leaves, thinly sliced
  • 1 green apple, cut in matchsticks
  • ½ teaspoon sea salt
  • 1 tablespoon honey
  • 2 tablespoons apple cider vinegar
  • ½ cup water or organic chicken stock
Preparation
  1. In a skillet, over medium heat, sauté onion in olive oil for 1 or 2 minutes.
  2. Add

Watercress, Beet and Egg Salad

Eat your (winter) veggies this January!

Look for watercress that is dark green, shiny and alive. If you can’t find good watercress, substitute another winter green like curly endive, baby spinach, arugula or Belgian endive.
 

Harlem Can, Can!


Just Food Trainer Classie Parker with the Food Bank's Head Cook, Cathy Sturry

Veggie Educators Empower Food Pantry Clients

Where do food pantry staff and volunteers go to unleash their inner food geek? This spring, Just Food hosted a series of Veggie Educator trainings, which brought together 90 food pantry staff and volunteers to taste and talk about a rainbow of vegetables from golden beets to purple carrots, Swiss chard and purslane to banana peppers and more.

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