Our second Healthy Cooking Class was held at Owl Creek School in Fayetteville on March 14th. To view the story in the Northwest Arkansas Times, click here.
Our first Healthy Cooking Class was held at Asbell Elementary School in Fayetteville on February 28th. To listen to the “Ozarks at Large” story on KUAF radio, click here.
FRESH PASTA Created by Diane Forley from her book Anatomy and used by guest chef Serena Caffrey Ingredients: 1.5 Cups of whole wheat (or white) flour and more as needed 1.5 Cups of semolina flour 1/4 tsp of salt 2 large eggs 2 tbs of extra virgin olive oil 1/3 cup of water and more […]
Created by Chef Chrissy Sanderson Makes One quart, 6 servings Ingredients: 1/8 Cup Raw onion, chopped 1 TB Garlic, minced 1 TB Olive oil (or other vegetable cooking oil) 1 Lb. Asparagus, raw ½ Cup Water, cold ¾ Cup Rice (white, brown, basmati, black, etc.) ¼ Cup Milk, lowfat (or skim) 1 Tsp. Lemon peel, […]
Created by Chef Chrissy Sanderson Makes 6 servings Ingredients: 1 TB Vegetable Oil 2 Apples, raw, with skin 1 Lb Cabbage, red, raw ½ Lb Onions, red, raw 1 TB Garlic, minced ¼ Tsp Fennell seed, whole 3 Cups Water ¼ Cup Cider vinegar ¼ Cup Lemon juice 2 TB Honey 1 Tsp Salt 1 […]
Created by Chef Adam Simmons Makes 6 servings Ingredients: 1 Cup Red Onions 1 small Eggplant 1 lb. Zucchini 1 lb. Summer Squash 3 TB Olive Oil 1 1/4 Basil Leaves 1 Tsp. Oregano, dried 1/4 Tsp Kosher Salt 1/4 Tsp Black Pepper 2 Cloves Garlic 14 oz. Tomatoes (canned or fresh) Instructions: 1. Preheat […]
Created by Chef Adam Simmons Makes 4 servings Ingredients: 2 Tsp Olive oil or cooking oil 4 (6-7oz) Chicken breasts ½ Tsp Kosher salt 2 Cups Spaghetti Sauce ¼ Cup Sliced olives ¼ Cup Lemon juice ¼ Tsp Red pepper flakes (or ground red pepper) 8oz Dried Spaghetti, enriched or whole wheat ¼ Cup Parmesan […]
Created by Chef Tuesday Eastlack Makes 4 servings Ingredients: 4 Bananas ¾ cup Unsweetened coconut (may substitute sweetened variety) 1 cup Orange Juice Instructions: 1. Pour orange juice into a large bowl. 2. On a plate, spread coconut. 3. Cut each banana into thirds. 4. Place banana segments into the orange juice, then immediately roll […]
Created by Chef Tuesday Eastlack Makes 4 servings Ingredients: 1 lb. Butternut Squash, medium dice 4 TB Olive Oil or Butter ¼ tsp Cinnamon 2 TB Brown sugar 2 TB Lemon Juice Salt & Pepper to taste Instructions: 1. Preheat oven to 350°. 2. Peel and dice the squash (if using fresh). 3. Place the […]
Created by Chef Tuesday Eastlack Yield: One loaf pan, 8 servings Ingredients: 1 ½ cups Cooked brown rice 1 ½ cup Walnuts ½ cup Cashews 1 large Onion, diced 2 TB Butter 2 cloves Garlic, minced 1 cup Mushrooms, sliced 2 tsp Thyme 2 tsp Sage 4 Eggs, beaten 1 cup Cottage cheese 1 cup […]