Easy Corn Fritters

Ingredients: 3 cups corn kernels (fresh, frozen, or canned. If using frozen corn, thaw and drain well. If using canned corn, drain well) 1 cup whole wheat flour 1/2 cup finely chopped red or green pepper 1/4 cup finely chopped cilantro 1/4 cup finely chopped green onion 1/2 jalapeño, finely diced 2 teaspoons honey 2 […]


Serves 8 This gumbo is made with turkey bacon and chicken. For a vegetarian version remove the meat add more vegetables and a little paprika or smoked seasoning. INGREDIENTS 2 lbs chicken, any parts will work Salt to taste if desired 2 tablespoons creole mixture ¾ cup flour 1 cup vegetable oil ¾ cup finely […]

Using the Haitian Marinade (Epis) to make Mofongo

Epis Many Haitians have this in their refrigerator. In Haiti a pestle and mortar is used to mash all the ingredients together – but you can use a food processor or blender. 6 scallions 6 garlic cloves 1/cup parsley 1 small red pepper 10 sprigs fresh thyme 1/2 cup olive or canola oil juice of […]

Panzanella Salad

This is a traditional Italian bread salad; other vegetables can be used depending on the season. Ingredients •1 cup roasted zucchini in a medium bowl •3 cups stale bread in the bowl with the zucchini •2 pounds Roma tomatoes, chopped •1 clove garlic, chopped •1 teaspoon thyme in a small bowl •1 teaspoon oregano in […]

Easy Japanese Pickled Cucumbers

•1 large cucumber •1/4 cup rice vinegar •1 tablespoon sugar •Pinch of salt •2 tablespoons sesame seeds (optional) Wash the cucumbers and slice in thin coins. Place in a bowl with vinegar, sugar and salt. Sprinkle with sesame seeds. *For variation, try this recipe with different vinegars (apple cider, red wine vinegar) or substitute natural […]

Rice & Bean Stuffed Delicata Squash

Ingredients 1 delicata squash 1 cup cooked brown rice ½ cup black beans ¼ cup sofrito (recipe below) ¼ cup shredded cheese Make the rice and bean filling Cook brown rice. When almost done stir in beans and sofrito and cook for a few more minutes. You may want to add more or less sofrito […]

Turkey Stock

Makes: 8 quarts (32 cups) Turkey stock is a great replacement for chicken stock as well as a great use of your leftover turkey bones. If you’re not ready to make stock right after Thanksgiving you can freeze the bones and make the stock later. Both stock and bones can be frozen for up to […]

Fresh Herb Stuffing Recipe

YIELD Makes 5 – 7 servings INGREDIENTS 2 tablespoons olive oil 5 cups day old whole wheat bread 1 small onion chopped 3 stalks celery, diced celery ¼ cup chopped flat-leaf parsley 1 tablespoons chopped fresh sage 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 1/2 teaspoons kosher salt A pinch of black […]