Vegetable Korma and Curry Powder

Vegetable Korma and Curry Powder

Cold days call for curry. Although this spicy flavorful blend originated in the hot climate of India, and for some of us it is a staple year round, there is something particularly satisfying about the warming blend of spices on a crisp afternoon when the sunlight is...
Fabulous Fermentation: Seasonal Sauerkraut

Fabulous Fermentation: Seasonal Sauerkraut

      Fabulous Fermentation Fermented foods are all the rage these days but did you know how easy it is to make your own? The Allergic to Salad STEM curriculum includes many fermentation recipes such as this seasonal sauerkraut. Our students learn about...
Use Your Entire Carrot

Use Your Entire Carrot

The Jewish holiday (and New Year) Rosh Hashanah began at sundown Sept 20. The word ‘carrot’ in Yiddish means “to multiply.” Carrots are often eaten to multiply the blessings of the new year. We also know that carrots improve sight and are chock full of Calcium and...
Seasonal Slaw

Seasonal Slaw

40% of food gets thrown away—a troubling statistic particularly in this city where we have so many to feed. While organizations like City Harvest intervene in waste systems to ferry food excess to vulnerable populations and celebrity chefs advocate for frugality, much...
Recipe of the Week: Plum Chia Jam

Recipe of the Week: Plum Chia Jam

One of the exciting aspects of the Allergic to Salad curriculum is that it empowers young children to embrace cooking skills that many adults view as advanced. We make butter from scratch, ferment our own sauerkraut, and teach children how easy it can be to preserve...

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