News From the Kitchen

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.”


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Chef Tasheena and Gioia Show WGNO How to Make Cowboy Caviar

March 11, 2015 | Media


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

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Liberty’s Kitchen: Training a Generation While Feeding the Next

March 04, 2015 | Media

Students prepare food in a kitchen in this July 18, 2013 handout photo provided by Liberty's Kitchen in New Orleans, Louisiana, March 3, 2015.   REUTERS/Liberty's Kitchen/Handout via Reuters

Reuters published a great article on Liberty’s Kitchen and our mission!

At age 17, Akira Holmes dropped out of high school and had a baby. Last week, the 18-year-old stood in a crisp white chef’s jacket at a cafe in New Orleans, on the cusp of completing a training program she expects will transform her life.

It’s wonderful,” she said. “I’ve been going through so much stuff at home, this is my only escape. It just keeps me up and keeps me going forward.”

We’re proud of our graduates and proud to serve schoolchildren across New Orleans healthy meals!

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Mardi Gras Memories Guaranteed at Unique New Orleans Auction

January 28, 2015 | Media


Thank you to Galatoire’s for hosting a fun and unique fundraiser for Liberty’s Kitchen!

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