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Summer Succotash

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Carrot Cake Pancakes & Cinnamon Applesauce

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Tomato Soup and Broccoli Cheddar Grilled Cheese

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Vegetable Broth

Hearty Minestrone Stew

Kale and Shaved Brussel Sprout Salad

Sautéed Cabbage, Wilted Greens, and Squash Ribbons

Chili-Lime Roasted Vegetables

Carrot and Clementine Soup

Orange Ginger Tea

Middle Eastern Mezze

White Bean and Kale Soup

Roasted Root Vegetables

Clementine Vinaigrette & Salad

Black Bean Corn Salsa

Butternut Squash Mac & Cheese

Red Bean Jambalaya

Veggie Stir Fry

Frittata

Veggie Masala

Chicken Tinga Tacos

Comforting Corn Chowder

Barbeque Blast Popcorn

Green Dream Smoothie

Sofrito

Chicken & Vegetable Masala

Clementine Green Smoothie

Zucchini Quesadillas

Nest Eggs

Mediterranean Stuffed Pita

Hearty Veggie Chili

Curry Noodle Soup

Rainbow Farro Salad

Curried Sweet Potatoes and Spinach

Moroccan Mushroom Couscous

Blueberry Corn Salsa

Hummus with Crudite

Sweet Potato White Bean Dip

Grilled Pineapple

Balsamic Glazed Turnips with Golden Raisins

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Our version of Summer Succotash uses fresh basil a

Our version of Summer Succotash uses fresh basil as an herb to compliment the dish's bright, fresh, and sweet flavors! Swipe for the full recipe.🌱
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Did you know? The word succotash comes from the word “msickquatash” used by the Narragansett Indians on Rhode Island. It appears to have meant either “boiled corn kernels” or “broken into bits”. 🌽
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The essential thing about succotash is that it is a mixture of corn and beans, which have proteins that complement each other to make a complete protein. There are many combinations of bean and vegetable succotash-like recipes common in many cultures and culinary regions.
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Historically Native Americans made succotash and taught colonists how to make it. Northern Indian tribes would have used beans other than lima beans, because lima beans are native to South America. In the early 1800s, tomatoes started to appear in succotash recipes, especially in some parts of Pennsylvania, likely for color and flavor. Very old succotash recipes add meat. Many people came to dislike succotash because the plain lima bean and corn version was often served in school cafeterias in the 20th century. Source: cooksinfo.com/succotash

Earlier this month we co-hosted a virtual cooking

Earlier this month we co-hosted a virtual cooking class with Big Brothers Big Sisters Independence (@independencebigs) where 5 Bigs and 5 Littles joined in on the fun! Some tuned in either from separate kitchens and some were cooking together; but we all got to share an amazing evening of cooking, learning, and eating a delicious meal of Black Bean and Corn Salsa and Zucchini Quesadillas. We even had fun guessing our Program Coordinator, Sam’s dog’s name – Olive!
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Here are some stories and quotes from the Bigs and Littles who joined us!
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Thank you so much for hosting us and cooking along!

Mint is an herb that gardeners either love or loat

Mint is an herb that gardeners either love or loathe! Known as a voracious spreader, mint can take over your whole garden if left unattended. Since mint grows so easily it's great for beginner gardeners, and is recommended to be planted in a container to tame it's invasive nature.

Is the mint in your garden growing faster than you know what to do with it? Try our Peach & Red Pepper Salsa! It uses fresh mint to compliment and cool the sweet flavors of the fruits. This salsa is great with chips, topped on charred green beans, or even as a topping for fish tacos!

INGREDIENTS:
3 medium peaches, diced small
½ bunch fresh mint
½ medium red onion, diced small
1 medium red bell pepper, diced small
Optional 1 jalapeño pepper, diced small
Juice of 1 lime
1 teaspoon red chili powder
Salt and black pepper to taste

INSTRUCTIONS:
2. Dice peaches, red pepper, optional jalapeño, and red onion into small pieces - discarding pits and seeds. Combine in a medium mixing bowl.
3. Tear or cut mint leaves into small pieces and add to the bowl with other ingredients.
4. Add lime juice, chili powder, salt, and black pepper to bowl. Mix to combine, and adjust seasoning if desired.
5. For best results, allow salsa to sit for 15 minutes before eating to allow flavors to strengthen. Enjoy!

This Cucumber Ranch is kind of a big DILL! 🥒Why

This Cucumber Ranch is kind of a big DILL! 🥒Why? With a few simple ingredients it comes together quickly and allows dill (fresh or dried) to shine. In fact, it even changed the mind of our Program Manager, Amelia who once was not a dill enthusiast -but now loves it! 💚
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Dill is considered a tender herb with a life span of peak freshness of about 2 weeks. Store tender herbs by snipping off the bases of the stems and removing any discolored or wilted leaves. Transfer them to a large Mason jar with an inch of water in the bottom. Seal the jar with the lid (if it fits), or cover the top of the jar with an overturned plastic bag sealed with a rubber band and store in the refrigerator. 🌿
Source: @seriouseats

Hopeworks & VCP. Our series of three cooking works

Hopeworks & VCP. Our series of three cooking workshops this spring with @hopeworkscamden was like cooking along with a group of friends!

We saw a total of 14 participants who tuned in from three different households. We prepared Chimichurri Pasta Salad, Rainbow Stir Fried Noodles, and Black Bean and Corn Salsa with Zucchini Quesadillas, and shared tips on grocery shopping and storage of leftovers. The classes provided an opportunity to try vegetables, and other ingredients, that some were not familiar with using; and practice cooking skills that helped build confidence in the kitchen.

One participant said, "After this class, I realized I can elevate the foods I am used to eating to make them healthier for me. I was never big on veggies but now I have tried veggies I would have never tried before thanks to this class."

At the end of the series, Hopeworks created this video of highlights from the classes!

Learn how to cut a pineapple and MORE tomorrow nig

Learn how to cut a pineapple and MORE tomorrow night in the Virtual Teaching Kitchen!
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We have three simple, delicious, summer-y dishes planned: Chili Lime Fruit Salad, Pineapple Agua Fresca, and Charred Corn Salad.
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Join Amelia and Sam tomorrow night (Tuesday, June 15th) at 5 pm for the final class before they take a brief summer vacation from the kitchen. There’s still time to register and gather your ingredients to cook along. Link in bio to sign up today!
🍍Artwork by: @raefrontino

This week we kicked off our summer series of virtu

This week we kicked off our summer series of virtual cooking workshops with our friends at Jefferson Rec and Fitness Center @_jrfc where we made Shakshuka with an herb yogurt dipping sauce and cinnamon citrus. One participant said, “It smells so good :) great study break!”
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Shakshuka (Chakchouka) is a simple one-skillet dish of gently poached eggs in a tasty mixture of simmering tomatoes, onions and garlic, with a few added spices. This versatile vegetarian plant forward dish is perfect for breakfast, lunch, or dinner.
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Some recipes call for different ingredients making each version vary slightly from one to another. Cooking, especially Middle Eastern cuisine, is unique and diverse.
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Traditional Shakshuka is believed to originally come from North Africa--Tunisia is said to be its place of origin--but it is quite popular in the Middle East and variations of it are enjoyed in Palestine, Israel, Egypt and many other regions and countries.

Join the movement for healthy kids! . Do you want

Join the movement for healthy kids!
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Do you want to be a champion for culinary and nutrition education in Philadelphia? Join the Spice Cabinet, @vetricommunity's membership program, with a recurring donation today! By joining the Spice Cabinet, you are making our city a place where all people have the knowledge and ability to cook and eat fruits and veggies every day.
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Whether you're new to cooking and nutrition or you consider yourself a foodie, you belong in the Vetri Community Partnership family. Learn more about the Spice Cabinet at the #linkinbio.