News From the Kitchen
Want more opportunities to learn about healthy, nutritious food in your communities? Our School Nutrition team has put together a survey to hear your ideas! One of our main goals is to support healthy lifestyles, and we can’t do that without your input.
Below is a message from our Nutrition and Communications Coordinator Caroline Robb, who is in charge of getting our healthy initiatives into our schools and neighborhoods!
We are in the development phase of creating workshops, courses, and other offerings for you to learn more about healthy eating, cooking, and other related topics. We are so excited to expand our community impact and to bring healthy lifestyle ideas to you, but in order to do so, we need your help! Please take a moment to let us know how we can best bring these opportunities to you by clicking this Community Education Survey. We can’t wait to get started!
Think we need more diverse programming in your community? We really want to know what you all are interested in– cooking skills? Understanding nutrition? Lifestyle balance? Budgeting? We want to help with all that we can, but we can’t if we don’t know what you might need. Please fill out this survey and give us all of your thoughts!
-Posted by Hana Rabin, Development Intern
We love our schools, and they love us! St. Andrews recently thanked Mr. Wendell for bringing them delicious meals every day, as he will now be a trainer in our School Nutrition Program!
“Mr. Wendell is beloved. We are excited that he is being promoted to trainer at Liberty’s Kitchen because he is so great at what he does. We will miss our daily moments with him. The Tadpoles made him a card and dessert to say thank you. We welcome Mr. Larry as our new delivery driver. We are very happy with our food provider. We get all forms of nourishment from our relationship with Liberty’s Kitchen!”- St. Andrews School
Mr. Wendell is an integral part of our operation here at Liberty’s Kitchen, as he has been with us for a long time providing meals to our schools. His promotion to trainer in our School Nutrition Program is a well-deserved step and we are so excited to see what he can do to expand SNP!
Here he is with Tallie, a St. Andrews student and Liberty’s Kitchen family member (Her dad, Seth, is our Director of Social Enterprise!)
We love providing nutritious meals to all of our schools every day, and bringing children of all ages food they might not have access to otherwise. This summer, we’ll be participating in the USDA Summer Food Service Program to continue delivering healthy meals to local children while school is out of session. Stay tuned for more updates from SNP!
– Posted by Hana Rabin, Development Intern
Gumbo is so indulgent, but it doesn’t need to be something to feel guilty about. If you ever want the New Orleans classic with a little ~extra~ nutrition, our School Nutrition Program’s healthy and delicious gumbo is the perfect dinner any day, but especially during National Nutrition Month.
Our version of gumbo is one of the most beloved meals we serve at SNP. We start with a traditional, rich, dark roux base and add our twist—loads of lean turkey, smoked turkey sausage, and plenty of fresh herbs and spices. The result is a lightened-up stew packed with flavor without an overload of fat and sodium. Served with brown rice and a side of okra, this fiber and protein-packed meal is sure to power you through the day!
This recipe is for 12 people, perfect for sharing with family and friends, but make as much as you want for a perfect weeknight meal! Gumbo is also super easy to freeze if you don’t have time to cook but still want something delicious and light. Make it on the weekend and go gumbo crazy all week long!
SNP’s Turkey Sausage Gumbo
1 lb cooked turkey or chicken, diced (breast and/or thigh meat best)
8 oz smoked sausage, sliced (turkey, if available)
1 cup white whole wheat flour (all-purpose will work just fine)
3/4 cup vegetable oil
2 onions, diced
1 green bell pepper, diced
5 stalks celery, diced
½ head garlic, minced, about 4-5 cloves
1/3 cup Creole seasoning, to taste
2 bay leaves
8 cups low sodium or unsalted chicken broth
1 tsp fresh thyme, minced
1 bunch flat leaf parsley, minced
1 cup diced scallion
Salt and pepper, to taste
- In a large cast iron pot (at least 5 qt), begin making the roux. Add oil to pot, heating over medium heat for 2 minutes. Add flour, stirring constantly to remove any lumps, 2 minutes. Continue cooking, stirring frequently until mixture becomes glossy and dark brown, about 20-30 minutes.
- Add diced onion, bell pepper, and celery, sautéing until soft, about 5-7 minutes.
- Add creole seasoning, thyme, and bay, and cook 2 minutes.
- Add chicken broth and whisk until roux is well incorporated. Allow to simmer gently until thickened, 2 hours.
- Add hot sauce to taste, and salt and pepper if needed.
- Add cooked meat and continue cooking until flavors are combined, 15 minutes.
- Adjust seasoning and turn off heat. Stir in chopped parsley and scallions. Serve over brown rice and enjoy!
– Posted By Hana Rabin, Development Intern
Happy National Nutrition Month! This month we are all about delicious recipes and tips that will make eating healthy something you actually look forward to. To kick things off, we wanted to share with you one of the favorite recipes: Buffalo Cauliflower!
I know. Cauliflower. Not the most exciting topic in the world. Unless you go to school at New Orleans College Prep, where “Orange Broccoli,” as the kids are calling it, is all the rage.
We love this recipe because it is simple, quick, and easy, but still packs a huge punch of flavor that can make almost anyone eat their vegetables (buffalo sauce makes everything better in our opinion). This is also a great way to introduce new food into your diet. So celebrate National Nutrition Month in style with this recipe, and let us know what you think. Buffalo Cauliflower– for even the most dedicated veggie hater.
SNP Buffalo Cauliflower
Makes 4 Servings
-1 head cauliflower, cut into florets
-1 tablespoon olive or canola oil
– ½- ¾ cup buffalo hot sauce, any brand you like!
-Parsley to taste, minced
-½ tsp each kosher salt and pepper
1) Preheat oven to 425 degrees.
2) Toss cauliflower florets with oil, salt and pepper. Place on sheet pan in one layer and roast until browned and crisp, about 25 minutes.
3) Remove from oven and let cool briefly. Place cauliflower in bowl. Drizzle hot sauce over top and toss to coat.
4) Sprinkle with chopped parsley before serving. If desired, serve with celery sticks and ranch or bleu cheese dressing on the side, and enjoy!
—Posted by Hana Rabin, Development Intern