stuffed bell peppers

By: Zuri Briz, GOFM’s Food Access Advocate!

By: Alicia Cahill, The Kitchen Chick. Recipes was created for virtual cooking class titled “Comfort Food for Crazy Times.”

Prepared by Chef Bailey for Community Cooking Class Freedom School, July 2, 2019

Prepared by Alicia Cahill, Kitchen Chick, for Date Night Under $30 Makes 4 Croutons

By: Alicia Cahill, The Kitchen Chick. Recipes was created for “Plant-Based Comfort Foods.”

By: Tasha De Serio, Bon Appétit

By: Tammie Letroise-Brown, Real Food Project Coordinator, GOFM

By: UTMB Nursing Interns, prepared for QuickBite video

by Alicia Cahill, The Kitchen Chick, October 2019. Makes 1 1/2 cups

by Alicia Cahill, The Kitchen Chick, October 2019

by Alicia Cahill, The Kitchen Chick, October 2019

Cauliflower roasted with coriander is paired with the earthy flavor of cooked amaranth to make a filling, fresh salad.

By: Alicia Cahill of Kitchen Chick

By: Inspired by whereismyspoon.com. Prepared by Abby Olmstead, UTMB Dietetic Intern, March 2020.