By guest blogger Sharon Halkovics It’s just the start of summer, and I admit to not always being motivated to cook meals involving more than two or three steps of preparation – especially on weeknights.  One of the magnificent perks summer brings forth is brilliantly fresh, abundant produce that is showcased most stunningly with little alteration.  I’ve been absolutely thrilled to start regular harvest of items from my garden.  Just this past week, I’ve picked radishes, broccoli rabe, arugula, lettuce, herbs, and green onions. When I arrived home around 7:30 last night to a warm, sleepy, slightly muggy kitchen, I was not very interested in preparing anything that required more then 15 minutes of attention.  Blissfully, I opened windows and doors, headed out to the garden to gather a beautiful bunch of bright green spring onions, and prepared a delicious 15 minute dish using a recipe from the Momofuku cookbook: Ginger Scallion Sauce.  I altered David Chang’s recipe just a bit (cut down on the ginger, added a small amount of seasoned rice vinegar, a tablespoon of sesame oil, and a splash of fish sauce) and served it over cold soba noodles with a few scoops of avocado.  Yet another simple recipe to keep at my finger tips, as it is refreshing and amazingly versatile. I’d honestly LOVE to get comments and conversations rolling with readers, fans and customers about your ‘go-to’ lazy summer day recipes.  Many Boulder County Farmers’ Market shoppers stop by our booth regularly to pick up market recipes and enjoy their simplicity.  I encourage you to let us know your favorites so we can offer more recipes that you’ll want to keep in your ‘back pocket’ and use over and over again.

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Lazy Summer Day Recipe

Last Friday my daughter and I enjoyed a lovely Indian cooking class with Rinku Bhattacharya, a special blogger friend and excellent cooking teacher.  She took us through the paces to prepare a complete Indian meal consisting of garlic cumin rice, saag paneer ( creamy spinach wth cubed Indian cheese), naan and tomato cardamom chicken curry. Her downstairs cooking class kitchen was soon filled with the aromas of heavenly Indian spices.  Rinku clearly explained each step as we chopped, pureed and kneaded our way along

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A Cooking Class with Rinku

When I was growing up, my parents taught me that it is customary to be grateful and polite when you are invited to somebody’s house. The rules would be no different for the White House, of course.  Maybe that is why I have been hesitant to write about my trip to DC until now.  I

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Chefs Move to Schools – My White House Experience

This has been quite a week!  I just returned home from Washington DC where I attended the launch of Michelle Obama’s Chefs Move to Schools campaign.  And as if that weren’t cool enough for one week lifetime, I just found out that this very blog won the Scholastic Parent & Child Green Blog award!  

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I Won the 2010 Parent & Child Green Blog Award!

Whenever I go to a foreign city, within a few hours of getting oriented, I invariably find myself mentally preparing my move there. I walk around the streets, admiring all the shops and interesting people speaking beautiful languages, and looking up at the apartments with curving iron railings and linens hanging out to dry I imagine myself being a part of it all and making a new life for myself there. It happened when I moved to San Francisco, and I remember arriving and thinking that it wasn’t quite as pretty as people said it was.

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Tasting Rome: Gelato, Pasta and the Market

This week’s installment of What’s Cooking with YOUR Kids is brought to you from Romy of DoughReMe Kids, a cooking school for children in Brooklyn, New York.  She and I seem like two peas in a pod – both eager to get kids excited about eating fresh and healthy ingredients. If you ask any parent what

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What’s Cooking with YOUR Kids – Vietnamese Summer Rolls

By Randall Mack, Purchasing and Facilities Manager After patiently waiting and sticking it out through the ups and downs of this Spring’s weather, we made it.  We are finally being rewarded with what the Spring season has to offer.  Don’t get me wrong, I love that we can even produce anything over the winter, and I am happy to have what ever comes my way.  But, where is the rhubarb,  peas,  kale,and asparagus?  Well, they are right here.  Thank you Rowan and Jay Hill Farms for gracing us with the presence of asparagus.  So green and crunchy and perfect for just about any day.  What a versatile little perennial, your culinary applications reach no ends.  Fire up the grills and bring on the beer, cause the asparagus has arrived and this nutrient rich veggie is ready for it all your bacon, pine nuts, chicken, vinegars, and your grill marks.

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Nothin’ Like Fresh Asparagus: CSR Weekly Local Purchases

By Guest Blogger Sharon Halkovics I have a self-professed obsession with pierogi.  I can’t pinpoint what it is exactly about those doughy, finger-pinched, half-moon dumplings – perhaps it’s simply an ancestral yearning attributed to my Polish & Hungarian heritage, or hailing from Cleveland, but one thing is for certain: I love good pierogi.  When I moved to Colorado one of the things I missed about ‘home’ was the absence of ubiquitous Eastern European and German markets: The Hungarian butcher, homemade spicy kielbasa, authentic German liverwurst, the West Side Market, and the little Polish lady who handmade pierogies weekly to sell at the church down the road. Since I moved here 3 ½ years ago I’ve been on a mission to find and enjoy my favorite ‘comfort dumplings,’ but haven’t found quite what I’m looking for. Using Michael Symon’s recipe, I embarked on an adventure to make my own pierogi.  I’ve always said I would master making them…and now is the time to start the process.  This week I prepared my maiden batch of dough, caramelized onions, made mashed potatoes, and stuffed two dozen pierogi.  They’re now happily resting in my freezer.  Next week I’ll report on how they turn out once I boil and sauté them in a little butter and have them for supper

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For the Love of Pierogi

20 unsalted dry roasted almonds 4-ounce goat cheese log, sliced into 1-inch rounds ½ cup panko Japanese breadcrumbs 1/4 cup egg beaters 6 cups washed spring mix salad greens 1 large tomato, sliced in chunks 1 English cucumber, sliced ½ cup Light Balsamic Vinaigrette (or any dressing = 25 calories per 2 Tablespoons) 2 cups cooked Israeli Couscous* * found in specialty stores or order online at www.chefshop.com 1. Prepare couscous according to package directions.

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Recipe Corner: Warm Goat Cheese & Israeli Couscous Salad

It would be an understatement to say that I was excited to be heading to the White House for the launch of Michelle Obama’s new campaign, Chefs Move to Schools.  I’m not sure the right words to express my enthusiasm are even in my vocabulary. I see your thought bubble now, “Did she just say she

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Chefs Move to Schools – White House, Here I Come!

Cheff bigotes wants to teach you many cooking classes , what you eat is what you are, we want to share many recipes, easy and hard to prepare, the culinary world is full of gourmet food, we will add the best of the chefs worldwide, …

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Cooking Classes by the Cheff Bigotes: How To Cook Vegetarian Pizza …

Check out the new classes added to Oakton, VA starting in July! Gluten-free and Casein-free Breakfasts and Snacks…AND Glorious GREENS by popular demand! I am looking for people to host classes in their kitchens in Silver Spring or Alexandria, or other places where people want to learn how to Cook for Well-Being as early as June…or July and August. Saturday mornings and Thursday evenings

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Gluten-Free/Casein Free Breakfast and Snack Classes added!

But what about the individuals who wants to make cooking their career and go back to school for a degree in culinary education? They may want to learn about hospitality management to master the skills needed to run a resort, restaurant, …

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Finding The Right Culinary School For You « MailService.com

www.veg-appeal.com San Diego Vegan Cooking Classes ! Learn how to make food that looks great and is great for you. Learn from certified nutritional experts. Gain energy – prevent cancer and diabetes

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Veg-Appeal – Vegan Cooking Classes San Diego – californiaculinary …

Being the intellectually curious urban farmer that I am, (it’s only a half acre) I continually work full-time harvesting relevant and meaningful thoughts to be added to the world of food…..and if you’ve been keeping up with the Twibe of sustainable chefs, you have seen how “down and dirty” they are getting with events and socials that seamlessly fuse libations and culinary ingenuity from farm to table. “The premier green caterer of Southern California”, Chef Scotty of ChileCo’s is raising the bar with events that exceed the modern definition of catering by offering up socials and future topics of food in novel form: Goucho’s Way, The Inca Manifesto or Wok with me…… what could be more leisurely seductive than food cultured from journeys of old world

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The ‘"somebody"’ Chef

Upcoming Cooking Classes & EventsLooking for a graduation or wedding gift that’s long lasting? Buy a Gift Certificate for our Five Day Basics cooking class series. And check out our class updates on our Studio Schedule to reserve a spot …

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The Quince Essentials: Today @ Quince: Monday, 31 May, 2010

One of my favorite summertime memories was having mint chip ice cream back when I grew up in New England, which we ate outside and had ordered from a window at our local dairy. Even though the ice cream was freshly made, they made sure it bright-bright-green, so we knew we were eating mint, I guess.

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Mint Chip Ice Cream

Yes it’s true, the classes are really here! It was actually only a few days ago that the funding came through, so I made a mad dash to promote the classes .

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Healthy Cooking Classes in Auburn are Starting! | Dianasaur Dishes

Do you ever wonder what are the differences between French cooking schools and French cooking classes ? Well, its simple – With long duration of classes and more time period, French cooking schools call for a lot more immersion. …

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Boats and Boating Online Resource Center. Find Boating News …

Today we held another raw vegan uncooking class. It was a great chance for people interested in raw foods to learn a little more about a raw vegan diet, meet some other people who are also interested in raw foods, and of course, to make and enjoy a delicious three-course meal

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Raw vegan uncooking class: sushi, pad thai and chocolate mousse pie