fall harvest camp 2014

Posted by on Sep 30, 2014 in agriculture, cooking with kids, gardens, healthy food, healthy lifestyle, local food, news and happenings, nutrition, seasonal celebrations, sustainability, wellness | 0 comments

10010559644_77cccd5e46_zWe are taking full advantage of the crisp fall season, to step away from our screens and head out to the garden!

We are excited to announce our partnership with the United Nations International School’s Queens campus in leading our very first fall harvest camp!

This week long camp will be filled with a cornucopia of seasonal activities and educational opportunities that focuses on preparing the garden for winter, harvesting crops, cooking lunch to share family-style, while exploring fall flavors and vibrant colors.

Our goals for the camp are for our students to leave with technical culinary skills, as well as a more in-depth knowledge of the agricultural, cultural, and nutritional aspects of the seasonal food they explore at camp.

Join us next week for a guest blog post from Kelly, our Director of Food Education who will fill us in on all the fall excitement!

Happy Fall To All!

Photo courtesy of Robert S. Donovan

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millet bowl

Posted by on Sep 18, 2014 in fast food, healthy food, healthy lifestyle, local food, lunch time, nutrition, Recipes, seasonal | 0 comments

photo (2)Here is a perfect example of kitchen creativity, and flexibility!

Use up any extra Sicilian pesto with this millet bowl recipe.

Pump up your diet with some fun millet minerals like copper, manganese, phosphorous and magnesium, then add in all the late summer vegetables in your kitchen, and poof – a nutritious dinner or lunch in no time (tip: make the millet beforehand for an even faster meal)!

Prep Time: 25 minutes Total Time: 27 minutes

Serves 2


  • Millet, 1/2 C
  • Water, 1.25 C
  • Sicilian pesto, 3-5 T
  • Cherry tomatoes, handful
  • Zucchini, 1 medium sized
  • Parmesan cheese, to taste
  • Olive oil, 1 T
  • Salt, to taste


1. Prep: Cook your millet (it only takes 20 minutes). Add millet to a pot, then add water. Bring to a boil, then down to a simmer. Once millet soaks up all of the water, turn off the heat and cover to steam. Chop zucchini, cut tomatoes in half.

2. Cook: Add olive oil to a pan, then add zucchini, sautéing until soft and caramelized, approximately 8-10 minutes.

3. Assemble: In a bowl, mix Sicilian pesto into the millet, add zucchini and tomatoes and mix well. Top with grated parmesan cheese and enjoy!

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Sicilian Pesto (not nut-free)

Posted by on Sep 10, 2014 in fast food, healthy food, healthy lifestyle, Recipes | 0 comments

12042140976_245388da67_zWow – this pesto goes a long way in changing the flavor profile of typical pesto.

Blanched almonds and pistachios elevate the basil, and really takes your pesto experience to a new level.

This recipe is not an original idea, in fact it’s a traditional way of making pesto in Sicily, “pistu cu pistacchiu”.

You will be as delighted as the Sicilians are when you make this recipe at home. Enjoy the interesting flavors, and process. You won’t be sorry you diverted from the norm!

Prep Time: 5 minutes Total Time: 7 minutes

Serves 2


  • Almonds, handful
  • Pistachios, handful
  • Basil, 2-3 handfuls
  • Parmesan cheese, 1/4 C
  • Olive oil, a few drizzles
  • Salt, to taste
  • Pepper, to taste
  • Water as needed


1. Prep: Blanch your almonds by adding them into boiling water for 5 minutes, rinsing with cold water and popping the shells off. Shell your pistachios, rinse your basil.

2. Process: Add all ingredients into your food processor. Add water as needed to reach a creamy, yet still thick consistency. Taste and adjust the cheese, salt, pepper ratio according to your liking.

3. Eat: Add to fresh pasta, millet, quinoa, meatballs, fish, or to a vegetable soup. You will be so please with the results!

Photo courtesy of Michael Bentley

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cod and potato mash

Posted by on Sep 5, 2014 in fast food, healthy food, local food, Recipes, sustainability | 0 comments

photo (1)Do you enjoy cod but need some inspiration?

Try making cod with this Italian twist, and keep in mind this helpful information from the Monterey Bay Aquarium’s Seafood Watch when it comes to purchasing this tasty, flaky friend of the sea.

Prep time: 2 minutes Total time: 20 minutes

Serves 2


  • Cod filet, 5-7 oz
  • Potatoes, 3 large
  • Capers, 1 – 2 T
  • Olive Oil, 2 T for pan + 1 T for assembly
  • Salt + Pepper, to taste
  • Lemon, 1/2 medium
  • Cilantro, a few leaves
  • Optional: balsamic vinegar reduction


1. Prep: Rinse and cut potatoes into quarters. Rinse your cod under cold water.

2. Cook: Place potatoes into a steamer basket, cover and let steam for 15-20 minutes, or until tender. While the potatoes are steaming, cook the cod. Add olive oil to a pan over medium heat, then add the cod. Season with salt and pepper, let it cook on each side for 5-9 minutes, until flaky and cooked through out.

3. Assemble: Add steamed potatoes into the fish pan. Mash fish and potatoes together well, adding in the capers, lemon and olive oil. Season to taste. With two large spoons (or your hands), create a ball shaped form, and place the mash on your plate. Top with cilantro leaves, and place a few drops of balsamic reduction to dip your mash into.

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