Community Kitchen Workshop: Recipes and Photos

This month, CCG partnered with the Shelbourne Community Kitchen to organize a community kitchen on soups, stews, and stocks as part of our Fall workshop series.

This workshop was facilitated by Kim Cummins of the Shelbourne Community Kitchen, who provided instruction on making cauliflower cashew soup with crispy buckwheat, vegetable hot pot, and fry bread. We had an awesome time learning and cooking together and were really impressed with the Community Kitchen facility, which was also home to a food bank and beautiful backyard garden.

shelborne-comm-kitchen-logo-july-201331If you missed the workshop, read on to check out the resources and recipes shared with us below and look at some of the photos from our community kitchen experience!

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Want a healthy snack? Kale is here.


From the garden

From the garden

Either you’ve planted them or seen them planted, kale is a nutritious, versatile, and hardy plant in the cold weather garden. Just a few weeks ago we were busy in the garden chopping back all types of kale. That got me to thinking, if our gardens are filled with kale others must be as well and what better way to celebrate kale then by sharing a recipe. Before we get to that let me tell you a bit more about kale:

  • Kale is part of the group of vegetables know as Brassica oleracea or wild cabbage.
  • While the introduction of kale into our diet has been debated by scientists, it is agreed that kale was a common vegetable eaten during the middle ages.
  • Kale is known as a “dark leafy green” meaning that it is rich in chlorophyll.
  • Kale contains high amounts of vitamin K and A and lesser amounts of B6, folate, thiamin, riboflavin, niacin, and pantothenic acid. In terms of minerals kale is rich in manganese, copper, potassium, calcium, and lesser amounts of iron, magnesium, and phosphorus. Kale also contains omega-3 and 6.

Kale can be enjoyed raw, steamed, baked, juiced and dehydrated. It works great as a star of a dish such as in a salad, a side veggie or in a supporting role added to soups, dips,

To the kitchen

To the kitchen

and casseroles. Looking for a different take on kale, most recently I experimented with making kale chips. After consulting some friends I found that making kale chips is a very creative process. You can use any assortment of herbs, spices, oils, and vinegars. It depends on your preference if you bake or dehydrate it and at what temperature. Generally a low temperature over a longer period helps maintain the nutrition content of the kale and can also help you to avoid burning it. I definitely don’t recommend increasing the temperature of the oven any higher than 300 C.

Kale Chip Recipe

4 cups of kale

2 tbsp. of olive oil

A generous dash of chilli peppers, paprika, cracked pepper, Herbamare salt (this is a mixture of different herbs and sea salt).

Pre-heat the oven to 200 F. Clean the kale and put it in a bowl. Add the oil to the clean kale and toss it coating the outside evenly. Finally add any and all herbs you like.

Divide the kale up between two baking sheets. Make sure that the kale is spread out evenly. If only one baking sheet is available you can do it in two batches.

Place the baking sheets in the oven. The whole cooking process took 1.5 hours. Make sure that you check on the kale every fifteen minutes, flipping it over with a spatula each time.

To your tummy

To your tummy


From Wikipedia, the free encyclopedia. “Kale.” 29 December 2014. Wikipedia. 30 December 2014.

Kennedy, Pagen. “Who Made That Kale?” The New York Times 18 October 2013.

Navazio, John. “Growing Kale Varieties for the Fall Garden.” Mother Earth News August 2003.

Tadlock, Lindsay. “Kale Nutrition Information.” 4 February 2014. 30 December 2014.