In Praise of Simple Food

By Elise Franck Steam rises from the pan. One more stir, and they’re done. Sometimes there’s nothing better than a simple stir-fry of fresh veggies--with a dash of red pepper, of course. I’ve been fortunate enough to work on an organic farm for the past few summers and even luckier to be able to take … Continue reading In Praise of Simple Food

Chicken Marsala… With Mushrooms!

By Olivia Heins Mushrooms are a part of The Environmental Working Groups clean 15, which means they are one of 15 fruits and vegetables that have significantly fewer pesticides. Mushrooms grow all year round but are most plentiful in the fall months.    Ingredients:½ pound boneless skinless thin-sliced chicken breast (preferably organic)1 egg1 cup Italian seasoned … Continue reading Chicken Marsala… With Mushrooms!

Cooking in Quarantine: Fettuccine Alfredo

By Susanna Granieri During this COVID-19 crisis that has defined our past few weeks, thousands have taken to social media to share their “quarantine routine.” Mostly, people have tried Instagram Live workout videos, cleaning and organizing their homes and most importantly, started to cook. Although this recipe is not a ‘new’ or ‘daring’ action, it … Continue reading Cooking in Quarantine: Fettuccine Alfredo

A Spotlight on Street Food: Chicken Souvlaki

By Taylor Dowd Street food contributes to the urban food scene by offering authentic, international flavors for a laid back, less expensive dining option. Chicken Souvlaki is a classic Greek street food made by stuffing a pita with skewer-grilled chicken, then topping it with ingredients like tzatziki sauce, tomatoes and red onions. Freshly made souvlaki … Continue reading A Spotlight on Street Food: Chicken Souvlaki