by CCFN | Mar 14, 2016 | Appetizers
Ingredients: 2 large chard, collard and/or kale leaves, rinsed and dry 1⁄2 avocado Juice from 1/2 lemon 1 cup carrots, chopped 1 cup tomatoes, chopped salt and pepper to taste 1/4 teaspoon chipotle spice (optional) 1 cup apple, chopped (optional) 1/2 cup chopped onion...
by CCFN | Mar 10, 2016 | Main Dishes
Spring rolls, so named because they’re traditionally served on the first day of the Chinese New Year (in early spring), are smaller, more delicate versions of the egg roll. Chinese New Year is the grandest and the most important festival for Chinese people. This...
by CCFN | Mar 10, 2016 | Appetizers
You’ve probably heard of enchiladas before, but you might be thinking about a rolled tortilla filled with chicken, or beef, topped with melted cheese and sauce, which is more like a Mexican enchilada. These enchiladas -Guatemalan enchiladas- are made by topping a...
by CCFN | Feb 29, 2016 | News
“Farm bill contains farmers market program that food advocates for the poor see as hopeful,” January 2014, The Washington Post. This article, written by DC Food Writer Tim Carman, discusses the economic benefits of supporting double-dollar programs at farmers...
by CCFN | Feb 29, 2016 | News
“Roberts: Food stamps at the farmers market,” July 2015, MetroWest Daily News. Cokie Roberts and Steven V. Roberts discuss giving healthy bonuses for nutritious food.
