Emerald Collard Salad With Balsamic Vinaigrette

Just because summer is over doesn’t mean your love affair with salads has to end. With fall in full swing and winter drawing nearer it is time to embrace deep evergreens, blood red, and crisp autumn yellow colors – in our food that is (not just our wardrobe). Try this delicious collard green salad to titillate your

Cucumber Bites with Thai Peanut + Cultured Sriracha Hummus

This delicious little hors d’oeuvre is the perfect mix of sweet, spicy, and cool with the combination of honey, sriracha, and cucumber. Garnish with a simple cilantro leaf and fancy wedge of rainbow radish to add flair to this unique take on Thai cuisine. Save Print Thai Peanut Hummus Cucumber Bites with Cultured Sriracha Author: Adapted

From “Say What!” to “Aww, Thanks”: The Idli Story

By Lavanya Srinivasan, Nutrition Consultant student Idlis, or savory rice cakes, are made from a combination of soaked lentils and parboiled rice that is ground and then fermented overnight. Growing up, I did not like idlis. Not that they weren’t good after school tiffins (snacks) or tasty additions to Saturday evening dinner, but because helping my mother

Indian-Spiced Socca with Spinach, Mint + Coconut Chutney

At our Open House this month, we’ll be serving up delicious, health-supportive samples of two recipes from our Natural Chef program: Indian-Spiced Socca and Spinach, Mint + Coconut Chutney. Indian-Spiced Socca Socca is a gluten-free flatbread that originates from southern France. This recipe adds a twist to the traditional, simple street food by infusing it with savory

Mushroom Stock

Mushrooms, in combination with aromatic herbs and vegetables, lend a rich, earthy flavor to this stock that can be used in vegetarian dishes as an alternative to meat stocks. Save Print Mushroom Stock Author: Bauman College Serves: 2 quarts   Ingredients 1½ Tbs olive oil 1 medium yellow onion, coarsely chopped 1 medium leek, sliced 4 cloves

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