News From the Kitchen


Liberty’s Kitchen Addressing Long-term Societal Issues

April 02, 2015 | Media

LK Old

Check out this article in the Hechinger Report on the lost children of Katrina and how Liberty’s Kitchen is helping to combat long-term societal issues in New Orleans.

Please follow and like us:

Liberty’s Kitchen Now Opening Green Dot Cafe

March 26, 2015 | Media

Green Dot Counter

Liberty’s Kitchen is proud to open the Green Dot Cafe in the Rosa Keller Library and Community Center.

The Green Dot Café opened in 2012 along with Broadmoor’s new library and community center. Its name is a jab at a controversial post-Katrina planning recommendation that the neighborhood might be better suited as green space than residential rebuilding.

The Green Dot Cafe will offer smoothies, panini, coffee, and other snacks on Mondays-Thursday and on Saturdays.

Please follow and like us:

Green Dot Special

March 20, 2015 | Media

Green Dot Jorie

NOLA Defender was on hand to cover the grand opening of the Green Dot Cafe in the Rosa F. Keller Library and Community Center. Development Director Jorie Kirschbaum talked about Green Dot’s rare espresso machine and Green Dot’s ability to help expand the scope of Liberty’s Kitchen.

The new cafe will serve up smoothies, paninis, salads, child friendly snacks, grab and go. However, Liberty’s Kitchen Development Director, Jorie Kirschbaum is really excited about a manual Astoria Rapallo espresso machine. “It makes a perfect shot of espresso,” she noted, “but it also allows us to expand our education into to other fields like baristas.”

 

Please follow and like us:

Chef Tasheena and Gioia Show WGNO How to Make Cowboy Caviar

March 11, 2015 | Media

Tasheena

Check out Chef Tasheena and Gioia show off Liberty’s Kitchen’s Cowboy Caviar in the WGNO kitchen!

Cowboy Caviar

Serving size: 4 oz

Use this lively side dish as an accompaniment to grilled fish, chicken, or vegetables.

3 15-ounce cans black-eyed peas, drained and rinsed

1 large Vidalia or yellow onion, small dice

2 red bell peppers, small dice

4 ribs celery, small dice

2 Tbsp cilantro, rough chopped

Toss above ingredients with Cilantro Lime Vinaigrette (recipe below) and chill overnight. May be served cold or at room temperature.

Cilantro Lime Vinaigrette

¼ cup lime juice, freshly squeezed

1 Tbsp honey

1 Tbsp Swerve Sugar Replacer

2 fresh jalapeno peppers, seeded and minced

2 cloves garlic, minced

½ cup cilantro, loosely packed

1 tsp salt

1 tsp black pepper

½ tsp cumin

½ cup canola oil

Place all ingredients, except canola oil, in blender or food processor. While blending, slowly add oil to emulsify. Taste and adjust seasoning as necessary. 

Per serving: 120 calories – 6 grams fat – 0 saturated fat – 280 mg sodium – 14 grams carbs – 2 grams fiber – 4 grams protein

Please follow and like us: