SPU Community Kitchen

Thank you to everyone who joined us for this past Community Kitchen!
Be sure to stay tuned and join us for the next kitchen in the fall quarter and RSVP at [email protected] or call us at 206-281-2803.

Happy May! We are excited to have you join us for our final SPU Kitchen of the school year on May 18th, 6-9pm. We will explore street food dishes from different parts of the world.

Our menu will include:

-An appetizer of Falafel,
-A main meal of: Tofu Bahn Mi (crusty sandwich) with Korean Radish Salad and Pancit (Filipino chicken noodle dish),
-A side of Elote (flavored Mexican corn), and a glass of Horchata. ​
-We will also make our favorite Senegalese Peanut Soup and some Keks (Eastern European Coffee Cake) to take home.

We look forward to cooking with you!

Thank you to everyone who joined us at the last Community Kitchen. Our theme was Earth Friendly Eating in celebration of Earth Day on April 22nd.

Next up, we will be having food from Around the World! Grab your passport and RSVP at [email protected] or call us at 206-281-2803.

We have finalized our menu for our night of Earth Friendly Eating on April 20th! It will include: Lentil "Guacamole", Fridge Fried Rice, Roasted Whole Carrot Tart, and a Mixed Greens Salad with Spring Dijon Vinaigrette and, a dessert of Plant Protein Brownies. We will also make a Simple Red Lentil Soup and Chocolate Pudding "Dirt" Cups to take home. To RSVP send us an email at [email protected] or give us a call at 206-281-2803.

Thank you to everyone who joined our first community kitchen in person after COVID! We are excited to see everyone again April 20th!

We’re testing recipes for April’s kitchen! Mark your calendars for April 20th, and look out for our emails about RSVPing for this kitchen. If you want to be added to our email list DM us with your email!

It’s official!! Community Kitchen is back, and is planning on having an in person kitchen on Wednesday, February 16th. Our theme is “Get Your Bowls Out” with all of the dishes being served in bowls. We may have to adjust our plans due to COVID, but mark your calendars and keep your eyes out for updates. We’re sure excited, and can’t wait to cook with you all again!

Lexi has been a member of Community Kitchen for 3 years and is graduating with a B.S. in Nutrition and Dietetics. One of her favorite memories is her first day of CK when they were asked what they always had in the fridge, she said "noodles" and remembers the other answers made her feel like she was in the right place! Lexi will be attending Montana State University's Coordinate Program for her DI and a masters in Dietetic Systems Leadership. She hopes to work with WIC once she becomes a RDN!

And just like that the 2020/2021 Community Kitchen is coming to a close! Thank you to everyone who watched and enjoyed our virtual kitchens this year. We’re looking forward to hopefully resuming in person kitchens during the 2021/2022 school year in October. Have a great summer!

Chickpea Salad Sandwich
These tangy sandwiches are a vegetarian take on a classic picnic favorite: the chicken salad sandwich. The red onions add a nice crunch to the softer salad. To prevent the contents from spilling out of the sandwich, try replacing the baguette with a pita pocket or a wrap. To make this recipe vegan, simply use vegan mayo instead of regular mayo.
https://youtu.be/brPLhe9KmTY

www.youtube.com

Black Bean Hummus
This is a great dip for tortilla chips or veggies. It provides an abundance of classic ingredients that create a gourmet hummus that will make you think was made in a restaurant. From the fresh flavors of cilantro to the spice of crushed red peppers and cumin, the combination of flavors also makes a perfect addition to a picnic.
https://youtu.be/wJarE-AyfzA

www.youtube.com

Fresh Herb Potato Salad
This potato salad is the perfect addition to any picnic or backyard barbeque. It is light and fresh, because it is made with fresh herbs and without any mayonaise. This dish is perfect served immediately, chilled, or at room temperature. Because there is no mayonnaise in this potato salad, it is safe to serve at room temperature! Potato salad is a great side for grilled chicken, hamburgers, or our Chickpea Salad Sandwiches.
https://youtu.be/gYuUf-ptbp0

www.youtube.com

Greek Yogurt Coleslaw
The crunchy cabbage against the acidic and sweet dressing makes for a refreshing combination for a warm-day picnic. A good source of vitamin A and vitamin C, this side dish is quick, easy to make, and customizable. Parsley is added for extra flavor - you can add as much or as little to your taste preference. This fresh take on a classic pairs well with many different main courses, whether it is sandwiches, wraps, or barbecue food!
https://youtu.be/qV58Sm8egBM

www.youtube.com

Labneh Dip
This yogurt dip uses labneh, a soft cheese popular in Middle Eastern cuisine made from strained yogurt. This versatile dip can be served alongside pita chips, bread, vegetables, and even as a spread on sandwiches - the possibilities are endless! With only 3 ingredients, this dip is easy to make for a picnic on a sunny day.
https://youtu.be/XemsbGWbZmo

www.youtube.com

Frozen Raspberry Cheesecake Bites
These no-bake cheesecake bites are the perfect addition for a warm summer day’s picnic. They have a nice balance of chocolate and cheesecake filling with a raspberry burst in the middle. This treat is easily customizable - you can experiment with other fruits or add flavorings such as fruit liqueurs in the cream cheese of the cheesecake mixture. A cooler or an insulated container will ensure your cheesecake bites stay cold all the way to your picnic destination.

https://youtu.be/X6-ApM9QtyI

www.youtube.com

May’s Kitchen release day is here! No Bake Picnic. We have a line up of recipes and videos perfect for your warm weather time brunch. Check out all of this month’s recipe videos here on Instagram, on Facebook, or on our YouTube channel (link in our bio). The recipes are also in our bio. We hope you enjoy watching this months videos, and let us know if you decide to try any of these delicious recipes!

May's No Bake Picnic recipes will be released TOMORROW, May 19! Look forward to the lebneh dip pictured above!

No Bake Picnic! Only 6 days away! Announcing our menu items, all made without turning on your oven. Check out our social media pages next Wednesday for our video release!

Flashback Friday! SPU’s January 2015 Community Kitchen’s theme was “Clean Your Pantry Out”, which is perfect for the spring cleaning many of us are probably doing right now! This kitchen featured a Chickpea Salad, which will be showing up in our May 2021 Kitchen as Chickpea Salad Sandwiches! We can’t wait to have in person Community Kitchens again with all of you.

Happy sunny season! Announcing our May Kitchen theme: No Bake Picnic! We are spotlighting local and seasonal produce in no bake recipes perfect for a sunny day picnic. Stay tuned for the menu! Recipe demonstrations will be posted May 19th!

Hi I'm Makayla (she/her)! I am the current community kitchen assistant coordinator and a nutrition and dietetics major. I have been on the team for only a few months, but have loved every second of it and am excited to be apart of it! I enjoy traveling, finding new coffee and boba shops, and exploring the city with friends. I am passionate about community nutrition! My go to dinner recipe at the moment is black bean flautas.

Did you know Community Kitchen is celebrating our 10th anniversary this month?! To celebrate we wanted to share what the very first recipes we made were: zucchini casserole, granola, mango salad, and peanut soup. Cheers to 10 more! 🥳🍾🎈

Blueberry Scones
https://youtu.be/dw2IL2LhlmI
These scones are a great addition to any spring brunch. With only 10 ingredients and the use of fresh blueberries, they are simple and flavorful. Heavy cream instead of butter makes the scones delicate and flaky. They can be topped with fresh jam or are delicious on their own. The scones can also be made with whole wheat pastry flour for an extra nutritious boost!

Blueberry Scones - SPU Community Kitchen A recipe demonstration from SPU Community Kitchen from the April Kitchen theme Spring Brunch in 10 ingredients or less. Click the link below to find the reci...

Beetroot puff pastry
https://youtu.be/rpmQz1lkkss
Looking for a unique and colorful side dish or appetizer? This beetroot puff pastry dish is perfect! The sweet, flaky crust paired with the salty goat cheese and earthy beets are sure to be a hit. It is quick to make but looks, gourmet. Beets are not the most common vegetable, but this is a great way to introduce people to them.

Beetroot Puff Pastry - SPU Community Kitchen A recipe demonstration from SPU Community Kitchen from the April Kitchen theme Spring Brunch in 10 ingredients or less. Click the link below to find the reci...

Sparkling Cucumber Limeade
https://youtu.be/E6vzdXk4Iag
This refreshing sparkling beverage would add interest to any spring brunch. Made with a homemade lime simple syrup and combined with lime juice, English cucumber, and sparkling water, this beverage is refreshing and the perfect amount of tart. To make it more budget-friendly, you can use all bottled lime juice rather than juicing your own limes for the same great taste.

Sparkling Cucumber Limeade - SPU Community Kitchen A recipe demonstration from SPU Community Kitchen from the April Kitchen theme Spring Brunch in 10 ingredients or less. Click the link below to find the reci...

Oat pancakes with strawberry compote
https://youtu.be/PM_1F_9FwEo
Take regular pancakes up a notch by adding oatmeal to the batter and topping with a delicious berry compote. These pancakes are full of fiber and have no added sugar, so they are an excellent match for this compote, which adds a touch of sweetness and a boost of spring flavor. The topping is also a great way to make the most of fresh strawberries that are on their last day or two. If you have rhubarb, try adding that to the compote too!

Oat Pancakes with Strawberry Compote - SPU Community Kitchen A recipe demonstration from SPU Community Kitchen from the April Kitchen theme Spring Brunch in 10 ingredients or less. Click the link below to find the reci...

Lemony Leeks with Chickpeas and Feta
https://youtu.be/CPZhYk3NrDw
This dish features leeks as the main attraction and is a great introduction to this delicious (and hard to grow) vegetable. It provides an abundance of vitamins and minerals: folate, Vitamin A, C, and E, iron, calcium, magnesium, and more. From the natural sweet yet sharp taste of leeks and tanginess of goat Feta to the zestiness and pungency of lemon, this fusion of flavors makes the perfect meal that’s a nod to spring.

Lemony Leeks with Chickpeas and Feta

Fresh Spring Pea soup
https://youtu.be/NdzKZ9kIcT0
This soup is vibrant in both color and flavor thanks to the fresh peas and green herbs. The mint in particular compliments the peas perfectly, adding brightness to the dish. It may seem like a lot of mint at first, but add the full amount! You won't regret it. The soup is also very versatile. You can serve it warm or chilled. You can make it vegan by substituting the butter with olive oil and leaving the creme fraiche on the side. You can also get creative with the garnishes. Try topping it with some smoked salmon - it's a real treat!

Fresh Spring Pea Soup - SPU Community Kitchen A recipe demonstration from SPU Community Kitchen from the April Kitchen theme Spring Brunch in 10 ingredients or less. Click the link below to find the reci...

Spring Frittata
https://youtu.be/JY3W-SLMsrs
This egg bake is similar to a quiche without the crust. Naturally grain-free, this dish can be served alongside fruit, fresh greens or crispy potatoes. Vibrant asparagus and sweet potatoes make a colorful addition to springtime brunch and come with vitamins A, C, B6, and K. Leeks featured in this frittata may be replaced with shallots for a similar flavor. With simple preparation and a quick baking time, this is a great dish to satisfy friends and family.

Spring Frittata - SPU Community Kitchen A recipe demonstration from SPU Community Kitchen from the April Kitchen theme Spring Brunch in 10 ingredients or less. Click the link below to find the reci...