2013
January
Chef in the Kitchen: A New Year
Cookin' with the Kids: Simple Sides: No Knife Potatoes
Flavor First: 2013 – The UN Has Declared this the Year of Quinoa
February
Flavor First: Fanesca Fish and Grain Soup
March
Certified Organics: Spring Time
Chef in the Kitchen: Spring is in the Air!
Cookin' with the Kids: Simple Sides: Pixie Tangerines
Ethnic Sensations: Mushroom Barley Risotto
Flavor First: Black-eyed Peas and Mushrooms (Lobhia Aur Khumbi)
Guest Chef: Ingredient Challenge: Celery Root, Mango and French Beans
April
Certified Organics: Quality Organic Produce
Chef in the Kitchen: April Brings Us National Soy Month and Earth Day
Cookin' with the Kids: Simple Sides: Sugar Free Rhubarb
Ethnic Sensations: Roasted Winter Squash and Apple Soup with Smoked Chili and Fried Sage
Flavor First: R is for Red Beans
Guest Chef: Ingredient Challenge: Asian Pear, Ginger, Thai Chile Pepper
May
Certified Organics: Moms, Memorial Day and Memorable Meals
Cookin' with the Kids: Simple Sides: BBQ Support
Ethnic Sensations: South Indian-Style Turnips with Garlic and Black Pepper
Flavor First: Summer Grilling Thai Style
Guest Chef: Ingredient Challenge: Cantaloupe, Chile Peppers, Fava Beans
June
Certified Organics: Grilled Fruit Salad
Chef in the Kitchen: Father's Day Leads to Summer Fun...
Cookin' with the Kids: Simple Sides: Watermelon, Soup or Salad
Ethnic Sensations: Scratch Parsley and Scallion Hummus with Shaved Israeli Cucumber Salad and Feta Cheese
Flavor First: Sunchokes with Grape Tomatoes and Garlic
Guest Chef: Ingredient Challenge: Sweet Young Coconut, Plumcots, and Baby Bok Choy
July
Certified Organics: A Summer of Organics
Chef in the Kitchen: Summer Fun in the Sun
Cookin' with the Kids: Simple Sides: Potato Salads, Hold the Mayo!
Ethnic Sensations: German Pancakes with Fresh Berries, Whipping Cream, Orange Zest and Mint
Flavor First: Power Foods that Perform
Guest Chef: Ingredient Challenge: Red Grapes, Red Chard & Fresh Corn
August
Certified Organics: Save Now and Enjoy Later
Chef in the Kitchen: Summer is Here and so are Hatch Chiles!
Cookin' with the Kids: Simple Sides: Savory Grapes
Ethnic Sensations: Marseille-Style Tarragon and Parsley Potato Salad
Flavor First: Skinny Dips and Snacking Swaps
Guest Chef: Ingredient Challenge: Figs, Grape Tomatoes, and Hatch Chile Peppers
September
Certified Organics: The New Pharmacy in Town
Chef in the Kitchen: School Days are Back and Celebrations Begin
Cookin' with the Kids: Simple Sides: Apples and Sweet Potatoes
Ethnic Sensations: Basque Style Braised Lamb Shanks with Rosemary and Red Wine
Flavor First: Tomato Basil Sauce with Mushrooms
Guest Chef: Ingredient Challenge: Red Plums, Radicchio, Honeydew Melon
October
Certified Organics: The Joy of Autumn Cooking
Chef in the Kitchen: Halloween 2013
Cookin' with the Kids: Simple Sides: Eggplant
Ethnic Sensations: Cheese Grits with Roasted Hatch Chilies
Guest Chef: Ingredient Challenge: Celery Root, Leeks, Pomegranate Arils; Sumptuous Sides
November
Certified Organics: It's All In How The Berry Bounces
Chef in the Kitchen: Time to Give Thanks
Cookin' with the Kids: Simple Sides - Thanksgiving Sweet Potatoes
Ethnic Sensations: Casarecce Pasta with Spinach Pesto and Chicken
Flavor First: Why You Shouldn't Skip Breakfast
Guest Chef: Ingredient Challenge: Caribbean Red Papaya, Sweet Potato, and Asian Pear
December
Certified Organics: Staying Healthy During the Holidays
Chef in the Kitchen: A Month of Celebrations
Cookin' with the Kids: Simple Sides: Cauliflower Pizza Crust!
Ethnic Sensations: Black Olive Vinaigrette
Flavor First: Recipes to Chase Away Your Cold
Guest Chef: Ingredient Challenge: Black-eyed Peas, Chestnuts, and Crimson Gold Apples
Chef in the Kitchen: A New Year
Cookin' with the Kids: Simple Sides: No Knife Potatoes
Flavor First: 2013 – The UN Has Declared this the Year of Quinoa
February
Flavor First: Fanesca Fish and Grain Soup
March
Certified Organics: Spring Time
Chef in the Kitchen: Spring is in the Air!
Cookin' with the Kids: Simple Sides: Pixie Tangerines
Ethnic Sensations: Mushroom Barley Risotto
Flavor First: Black-eyed Peas and Mushrooms (Lobhia Aur Khumbi)
Guest Chef: Ingredient Challenge: Celery Root, Mango and French Beans
April
Certified Organics: Quality Organic Produce
Chef in the Kitchen: April Brings Us National Soy Month and Earth Day
Cookin' with the Kids: Simple Sides: Sugar Free Rhubarb
Ethnic Sensations: Roasted Winter Squash and Apple Soup with Smoked Chili and Fried Sage
Flavor First: R is for Red Beans
Guest Chef: Ingredient Challenge: Asian Pear, Ginger, Thai Chile Pepper
May
Certified Organics: Moms, Memorial Day and Memorable Meals
Cookin' with the Kids: Simple Sides: BBQ Support
Ethnic Sensations: South Indian-Style Turnips with Garlic and Black Pepper
Flavor First: Summer Grilling Thai Style
Guest Chef: Ingredient Challenge: Cantaloupe, Chile Peppers, Fava Beans
June
Certified Organics: Grilled Fruit Salad
Chef in the Kitchen: Father's Day Leads to Summer Fun...
Cookin' with the Kids: Simple Sides: Watermelon, Soup or Salad
Ethnic Sensations: Scratch Parsley and Scallion Hummus with Shaved Israeli Cucumber Salad and Feta Cheese
Flavor First: Sunchokes with Grape Tomatoes and Garlic
Guest Chef: Ingredient Challenge: Sweet Young Coconut, Plumcots, and Baby Bok Choy
July
Certified Organics: A Summer of Organics
Chef in the Kitchen: Summer Fun in the Sun
Cookin' with the Kids: Simple Sides: Potato Salads, Hold the Mayo!
Ethnic Sensations: German Pancakes with Fresh Berries, Whipping Cream, Orange Zest and Mint
Flavor First: Power Foods that Perform
Guest Chef: Ingredient Challenge: Red Grapes, Red Chard & Fresh Corn
August
Certified Organics: Save Now and Enjoy Later
Chef in the Kitchen: Summer is Here and so are Hatch Chiles!
Cookin' with the Kids: Simple Sides: Savory Grapes
Ethnic Sensations: Marseille-Style Tarragon and Parsley Potato Salad
Flavor First: Skinny Dips and Snacking Swaps
Guest Chef: Ingredient Challenge: Figs, Grape Tomatoes, and Hatch Chile Peppers
September
Certified Organics: The New Pharmacy in Town
Chef in the Kitchen: School Days are Back and Celebrations Begin
Cookin' with the Kids: Simple Sides: Apples and Sweet Potatoes
Ethnic Sensations: Basque Style Braised Lamb Shanks with Rosemary and Red Wine
Flavor First: Tomato Basil Sauce with Mushrooms
Guest Chef: Ingredient Challenge: Red Plums, Radicchio, Honeydew Melon
October
Certified Organics: The Joy of Autumn Cooking
Chef in the Kitchen: Halloween 2013
Cookin' with the Kids: Simple Sides: Eggplant
Ethnic Sensations: Cheese Grits with Roasted Hatch Chilies
Guest Chef: Ingredient Challenge: Celery Root, Leeks, Pomegranate Arils; Sumptuous Sides
November
Certified Organics: It's All In How The Berry Bounces
Chef in the Kitchen: Time to Give Thanks
Cookin' with the Kids: Simple Sides - Thanksgiving Sweet Potatoes
Ethnic Sensations: Casarecce Pasta with Spinach Pesto and Chicken
Flavor First: Why You Shouldn't Skip Breakfast
Guest Chef: Ingredient Challenge: Caribbean Red Papaya, Sweet Potato, and Asian Pear
December
Certified Organics: Staying Healthy During the Holidays
Chef in the Kitchen: A Month of Celebrations
Cookin' with the Kids: Simple Sides: Cauliflower Pizza Crust!
Ethnic Sensations: Black Olive Vinaigrette
Flavor First: Recipes to Chase Away Your Cold
Guest Chef: Ingredient Challenge: Black-eyed Peas, Chestnuts, and Crimson Gold Apples
