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Knife Skills Salad

Roasted Carrots with Carrot-Top Pesto

Summer Succotash

Cucumber Ranch

Shakshuka

Rainbow Salad with Pickled Onions

Chimichurri Chicken Thighs

Vegetable Skewers

Cole Slaw

Baked Beans

Zesty Corn & Radish Slaw

Chili Lime Fruit Salad

Charred Corn Salsa

Rainbow Veggie Spring Rolls

Rainbow Stir-Fried Noodles

Breakfast Tacos with Potatoes

Chimichurri Pasta Salad

Lentil Bolognese

Chicken Tortilla Soup

Vegetarian Banh Xeo (Vietnamese Crepes)

Chicken Pot Pie

Pico de Gallo

Singapore Style Rice Noodles (Mei Fun)

Carrot Cake Pancakes & Cinnamon Applesauce

Corn Tortillas (without a press)

Tomato Soup and Broccoli Cheddar Grilled Cheese

Tomato Bean Soup

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

Vegetable 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

Coconut 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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The Mobile Teaching Kitchen rolled into action ear

The Mobile Teaching Kitchen rolled into action earlier this month, where our educators Tamyah and Elena hosted a cooking demonstration with teens from the Way Club’s first ever Summer Growth Academy.
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The group learned how to prepare Fajita Vegetables with Rice and Beans, discussed what sodium is, reviewed how to read a nutrition label, and learned how to customize their own #MyPlate with grains, protein, fruits and vegetables - and why this recipe makes a complete meal!
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Everyone had fun making their own taco seasoning packets to take home and try the recipe for themselves.

The final week of our #SummerSkillsSeries we're h

The final week of our #SummerSkillsSeries we're highlighting one of the most popular and widely consumed grain - rice!
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This repost from @think_rice breaks down the difference between short, medium, and long grain rice!
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What's your favorite way to enjoy rice? 🌾🍚

#NoKnivesNeeded for our Coconut Curry Noodle Soup!

#NoKnivesNeeded for our Coconut Curry Noodle Soup! 🍜 We’ve covered how to substitute ingredients in recipes before, but how about substituting cooking tools? There are a number of sharp tools in your kitchen, aside from knives, that have tons of different uses!
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Tools like vegetable peelers, graters, and scissors are handy alternatives to knives. And while they are still sharp, these tools are a great way to practice kitchen safety and even help develop fine motor skills if you have young helpers in the kitchen.
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Link in bio for the full recipe or check out our story!

We are so thrilled to return to the classroom with

We are so thrilled to return to the classroom with our fun crew at @steppingstonescholars
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This summer, we’re showing these students how to prepare fresh, nutritious foods while engaging them in nutrition lessons such as differentiating between whole and processed foods.
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In our most recent lesson, we made Chili Lime Fruit with mango, pineapple, and watermelon, and BBQ Blast Popcorn. The kids loved preparing the spice mix for both dishes, and were excited to learn about the physical change that popcorn undergoes from kernels to an edible snack! 🌽➡️🍿 #STEAMlearning

As part of our #SummerSkillsSeries we can't forget

As part of our #SummerSkillsSeries we can't forget some of our favorite non-knife kitchen tools!
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A Y-peeler, grater, and scissors are three handy tools for your kitchen and here are some uses which make them great (and safe) knife-alternatives.
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Do you have a favorite kitchen tool? Tell us in the comments ⬇️

Meet Alex, a new Spice Cabinet member who makes a

Meet Alex, a new Spice Cabinet member who makes a monthly donation to Vetri Community Partnership! Here’s why she supports our programs with a sustaining gift:
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“I was drawn to Vetri Community Partnership as a new mom trying to make nutritious choices for my 11 month-old and learning that it can take 15-20 exposures before a child learns to accept a new food. 15-20 exposures! That is an uphill battle for even the most creative and inspired parent with endless hours and a generous grocery budget at their disposal. I love that VCP is introducing healthy living to the Philadelphia community and fostering a love of food!”
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You can join Alex and others just like her in fostering a love of food in kids across our city. Joining is easy! All you need to do is start a recurring donation of any amount with Vetri Community Partnership. Want to learn more about the Spice Cabinet? Click the link in bio! #linkinbio #spicecabinet

We’ve been cracking the code on how to cook eggs

We’ve been cracking the code on how to cook eggs this week, and today we're sharing important safety tips when cooking and storing eggs!
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1. Why do eggs need to be refrigerated?
Refrigeration reduces the possibility of bacteria growth and preserves egg quality. Once refrigerated, it’s important they remain that way; if a cool egg were to sweat, bacteria could enter the egg through its porous shell. When your eggs are home from the grocery store, they should not be left out for more than two hours.
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2. What’s the best way to store eggs?
Eggs should be stored in the carton, in the coldest part of your refrigerator. Placing the eggs in the coldest part of your refrigerator – 45 °F or lower – is key for keeping your eggs safe and fresh. Eggs kept in the door of a refrigerator experience fluctuating temperatures when the door is opened and closed, increasing the risk of contamination.
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3. How long are hard-boiled eggs safe to eat?
Hard-boiled eggs should be used within one week and should be placed in the refrigerator at 45°F or lower within two hours of cooking. Hard-boiled eggs spoil faster than fresh eggs because the natural protective coating on the egg is washed away during the boiling process, leaving pores in the shell open for bacteria to enter.
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4. How long are eggs safe to eat after purchasing?
As long as eggs are kept refrigerated at 45 °F or lower, fresh eggs are safe to eat for 4-5 weeks beyond the carton’s Julian date. You can find this date on the short side of the carton, and it is represented by the consecutive number of days in a year, meaning January 1 is denoted by 001 and December 31 is 365. Cartons may also have an expiration date; this date is by when a store must sell the eggs but are still safe to eat.
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5. Should eggs be washed after purchasing at the grocery store?
It is not necessary or recommended to wash eggs after buying them at the grocery store. Because egg farmers are required to carefully wash them before sending them to a store, additional washing of eggs may actually increase the risk of contamination through opened pores.
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Source: ncegg.org/5-egg-safety-tips-you-should-know/
Graphic by: @sahealth_

If you're ready to put your egg-celent cooking ski

If you're ready to put your egg-celent cooking skills to the test, check out these three recipes for scrambled, baked, and poached egg techniques - there's something for everyone! 🍳
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You can start by making simple scrambled eggs for Breakfast Tacos with Potatoes. Then move on to our sweet-potato-and-broccoli-filled Frittata. Finally, practice poaching eggs in a sauce by making Shakshuka, perfect for brunch or breakfast for dinner. #SummerSkillsSeries