Recipe: Cajun Seasoning for Fish
This recipe was served at our January Community Kitchen Dinner at Rainier Beach Urban Farm & Wetlands. The menu consisted of traditional Southern New Year’s food — “peas for pennies, […]
Category Archives: CKNW
Community Kitchens Northwest brings people together to prepare food and share it. Everyone gets involved in the food preparation, cooking and cleaning, and then we all eat a meal together. Some kitchens cook for the purpose of taking home ready-to-eat meals. In addition to leaving a community kitchen with food in-hand or a full belly, participants gain cooking skills, fresh ideas, nutrition awareness, and perhaps best of all, new friends.
Recipe: Vegetarian Southern Collard Greens
This recipe was served at our January Community Kitchen Dinner at Rainier Beach Urban Farm & Wetlands. The menu consisted of traditional Southern New Year’s food — “peas for pennies, […]
Recipe: Classic Cornbread
This recipe was served at our January Community Kitchen Dinner at Rainier Beach Urban Farm & Wetlands. The menu consisted of traditional Southern New Year’s food — “peas for pennies, […]
Recipe: Cabbage Slaw
This recipe was served at our January Community Kitchen Dinner at Rainier Beach Urban Farm & Wetlands. The menu consisted of traditional Southern New Year’s food — “peas for pennies, […]
Recipe: Vegetarian Hoppin’ John (Black Eyed Peas)
This recipe was served at our January Community Kitchen Dinner at Rainier Beach Urban Farm & Wetlands. The menu consisted of traditional Southern New Year’s food — “peas for pennies, […]
Rainier Beach High School Cooking Club Learns Skills, Embraces Cultures
By Mimosa Collins, RD Community Kitchens Northwest Program Manager “What are we cooking today?” That’s the question every student at Rainier Beach High School cooking club asks as they enter […]
An Apple A Day: Savory Apple Pockets
By Leika Suzumura, Community Kitchens NW Program Manager It may be worth changing the old saying to “an apple a day, when grown the organic way.” According to test results […]
Teriyaki Pork & Bok Choy
By Bethany Fong, Community Kitchens Northwest Registered Dietician We love this tasty recipe for teriyaki pork. If you’re looking for a source of humanely raised, pastured heritage pork, check out […]
Garden To Table: Sun Root
By Leika Suzumura, Community Kitchens Northwest Program Manager Don’t be fooled by the name, the Jerusalem artichoke is neither an artichoke nor from Jerusalem. Perhaps that is why it is […]
RaVE After-School Cooking Clubs in Full Swing
By Karrie Bergman This fall, RaVE is sponsoring after-school cooking programs for kids from 3rd to 12th grade at South Shore K-8 School, Aki Kurose Middle School, Cleveland High School, and […]
Tilth Alliance Blog 