Fifteen of us had a FEAST last night on Kelly St. at the last installment of our Chef In the Garden Spring Series. WE HAVE GROWN. Starting on Wednesday, May 28th eight of us set off to cook our first side dish: braised kale.
All together the 3 cooking classes have brought together over 30 local resident who have participated in cooking GOOD FOOD! The spring cooking classes mini series (May-June) took place the 2nd & last Wednesday of the Month from 6:30-7:30PM. Adults and children have cooked locally grown Bronx ingredients such as kale, broccoli leaves, and fresh cilantro.
Don’t worry. We’ll be coming back for the summer starting Wednesday, July 9th. Sneak Peak for the Summer: tacos w/avocado, seafood salad, collard greens & kebab, fruit smoothies, and spinach wraps.
Special Thanks to all resident participants, Urban Rebuilding Initiative & Citizens Committee for New York City for your support.
Read About our last cooking class:
From the New York Puerto Rican style cuisine to Mexico’s native nopal. To keep us fresh & cool we started with agua de Horchata with coconut water (tastes like rice pudding). It was DELICIOSO!
We moved on to making a nopal salad quite hydrating (added #quesofresco). Early research on nopal is finding that is a good for diabetes management & more! GOOD FOOD & Guilt Free! To complement the nopal salad we made some RICE & BEANS with homemade #SOFRITO made by local residents!
Developing an Appetite for this Good food? (By Order Made) We thought so, below you find the links to the recipes although we added our own little spunk to them.
(1) HORCHATA: http://www.patismexicantable.com/2009/07/we_can_all_use_a_little_horchata_with_coconut_and_vainilla/
(2) Nopal Salad Ingredients:
1 pound nopales, cleaned and sliced or chopped
1 sprig of cilantro
1/4 medium onion
2 roma tomatoes, chopped
1/2 medium onion, chopped
Directions: Gently mix together the cactus, chopped onion, tomato, and cilantro. Top off with queso fresco and enjoy with tortilla chips
(3) Making Sofrito: