OKT’s cooking coach, Toni Scott, led a Cook, Eat and Talk event at Baxter Community Center on Friday Dec. 16. The group had a great time rolling out, baking and decorating cookies. Toni’s simple recipe is shown below the slide show.
Thursday Nov. 17 marks the final public session of OKT’s 8-week cooking series with Grand Rapids’ cooking chef and farmer, Anja Mast. Participants have prepared and tasted a host of healthy dishes, become more “food literate” so healthy choices are easier, and learned about food justice. Please join us for either the morning 10 a.m. to 12 p.m. session of the evening 6 to 8 p.m. evening session to learn how to make healthy mac-n-cheese from scratch. Both take place at Sherman Stree Church, 1000 Sherman St. SE 49506.
Last week, Anja shared super-healthy deserts including black bean brownies and bread pudding.
Cook, Eat & Talk
6 to 8 p.m. Thursday Nov. 3
Sherman Street Church kitchen
1000 Sherman St. SE 49506
Join us tonight for week 5 of OKT’s new 8-week Cook, Eat & Talk series with phenomenal cooking coach, Anja Mast. Anja has scoured a host of African American cookbooks to come up with healthy, low-cost, easy-to-prepare dishes that reflect tradition and taste awesome. This evening, we’ll be cooking Slow Braised Mustard Greens (vegan) and Classic Mixed Greens w/ Ham Hock as well as tasting Hoppin’ John w/ Collard Greens (crockpot recipe) and Dill Pickled Mustard Greens.
No cost. Good eats. Great ideas.
Thursday marks the fourth week of OKT’s new 8-week Cook, Eat & Talk series with phenomenal cooking coach, Anja Mast. Anja has scoured a host of African American cookbooks to come up with healthy, low-cost, easy-to-prepare dishes that reflect tradition and taste awesome. This week, we’ll be cooking Jamaican Red Bean Soup and Sweet Potato, Kale & Black-Eyed Pea Soup as well as tasting Savory Jamaican Beans and Aloo Gobi.
Feel free to attend either the morning or evening session! No cost. Good eats. Great ideas.
Even if you missed week one, stop by to cook and taste some really healthy soul food! This week’s menu includes sweet potato biscuits, iron skillet cornbread, blueberry cornbread and sweet potato muffins with ginger.