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Jalapeño Poppers

Jalapeno poppers are stuffed with a blend of cream cheese and Cheddar cheese in this crowd-pleasing, bacon-wrapped appetizer.

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Vegan Basil Cashew Pesto

The cashews give this pesto a rich filling creaminess. The recipe can be (and perhaps SHOULD be!) modified easily according to your self/collective resources and tastes. I used green tomato, kale, and pepper for this recipe because we harvested an abundance from the UIC Heritage Garden.

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Vegetarian Ice-Cream

Have any leftover bananas no one will eat? Freeze them! You can make a delicious ice-cream out of them. This recipe can easily be modified but the core aspect is extremely basic.

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Mint Cilantro Dipping Sauce

Also called Green Chutney, it's traditional Indian recipe made with cilantromint and coconut, can be used as a spread in sandwiches, and whisked into yogurt to make a great dip

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Curry Kale Pasta

When I first started gardening, I had created this recipe from my own resources and what was in my garden at the time. It ended up being one of my favorite creations! Every time I make this, I get so many compliments on the wonderful smell.

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Tropical Fruit Salad

Collected by Christian Alfaro

Summer didn't start until my mother made her tropical fruit salad. I remember five year old me trying to sneak in a spoonful of sweetened condensed milk and always getting caught by my mother.

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Kimchi Stew

Collected by Jinyoung Chang 

kimchi-jjigae (kimchi stew) is a favorite dish among Koreans all year 'round.

 

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"Preserving Peace" Spicy Dill Pickles

Collected by Christian Alfaro

Preserving Peace is a facilitated hands on dialogue at the Jane Addames Hull House where the conversation happens while pickling some fresh vegetables. We talk about ways we preserve communities, culture, and food.

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Bruschetta

Collected by Karl Novak

Bruschetta is a fresh, simple and delicious Italian appetizer that can be prepared in minutes and enjoyed any time of the year.

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Sopa De Almejas / Clam Soup

Collected by Eduardo Munoz

This recipe comes from my mother. My grandma taught my mother most of the delicious food that she now cooks for us. We typically have this soup during easter time or when I need to boost up my immune system.

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