Author Archives: Michelle Craig

More Recipes from 2017 Summer Chef’s Club

APPETIZERS Goat Cheese Toasties with Sun-Dried Tomatoes and Basil 13 sun dried tomatoes (in package, not in oil)         2 tablespoons pesto 2 ounces goat cheese, room temperature                 1 small French baguette 1 clove garlic, crushed                                           ¼ cup olive oil Ground … Continue reading

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Volunteers Needed!

Kid’s Cooking After School Program 2018 – Volunteer Teacher Aid Do you like working with children? Enjoy cooking and have basic kitchen knowledge? Join Chelsea Community Kitchen this Winter for their Kid’s Cooking After School camp, January 30 – March 8, 2018, at Beach … Continue reading

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Recipes from 2017 Summer Chef’s Club

SUMMER 2017 CHEF’S CLUB – FARM FRESH AND FABULOUS! COMPOSED CHOPPED FRUIT SALAD STRAWBERRY BALSAMIC VINAIGRETTE For salad: 3 heads Romaine lettuce                              1 quart strawberries 1 fresh pineapple                                        3 ripe kiwi 1 pt. fresh blueberries Wash Romaine under cool water.  … Continue reading

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More Recipes from 2017 Summer Kids Cooking Camp

SUMMER 2017 KIDS COOKING CAMP RECIPES CHOCOLATE CHIP SCONES 1 ½ cups white whole wheat flour                          1 ½ teaspoons baking powder ½ teaspoon salt                                                      2 tablespoons cold unsalted butter ½ cup plain nonfat Greek yogurt                            3 tablespoons real maple syrup … Continue reading

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Recipes from 2017 Summer Kids Cooking Camp

SUMMER 2017 KIDS COOKING CAMP RECIPES                                                                         … Continue reading

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