News From the Kitchen
Check out Chef Tasheena and Gioia show off Liberty’s Kitchen’s Cowboy Caviar in the WGNO kitchen!
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
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!
Thank you to Galatoire’s for hosting a fun and unique fundraiser for Liberty’s Kitchen!