UWNYC Food and Nutrition: Quick Bok Choy Soup
Quick Bok Choy Soup
UWNYC Community Chef Mireille makes a quick and tasty Bok Choy Soup.
UWNYC Food and Nutrition: Sweet Potato Chili
Sweet Potato Chili
UWNYC Community Chef Christy prepares a delicious and hearty Sweet Potato Chili.
Click here for the recipe in English and Spanish.
UWNYC Food and Nutrition: Butternut Squash and Apple Cider
Butternut Squash and Apple Cider
UWNYC Community Chef Christy prepares Butternut Squash and Apple Cider, and shares a simple trick for cutting up winter squash.
UWNYC Food and Nutrition: Stewed Cabbage
Stewed Cabbage
UWNYC Community Chef Charlyene makes an easy and delicious recipe – Stewed Cabbage.
Click here for the recipe in English and Spanish.
UWNYC Food and Nutrition: Glazed Beets and Greens
Glazed Beets and Greens
UWNYC Community Chef Christy makes a quick and flavorful dish – Glazed Beets and Greens.
Click here for the recipe in English and Spanish.
UWNYC Food and Nutrition: How to Bake and Roast Root Veggies and Winter Squash
How to Bake and Roast Root Veggies and Winter Squash
UWNYC Community Chef Mireille shows you how to bake and roast winter squash and root veggies like beets, carrots, parsnips, and rutabaga. She also explains how to prepare spaghetti squash – a unique winter squash whose flesh turns into spaghetti-like strands when cooked!
UWNYC Food and Nutrition: Mashed Turnips
Mashed Turnips
UWNYC Community Chef Christy makes a quick and delicious Mashed Turnips recipe.
Click here for the recipe in English and Spanish.
UWNYC Food and Nutrition: Crispy Kohlrabi Salad
Crispy Kohlrabi Salad
UWNYC Community Chef Mireille UWNYC makes a flavorful and easy Crispy Kohlrabi and Apple Salad.
Click here for the recipe in English, Spanish and Simplified Chinese.
UWNYC Food and Nutrition: Massaged Kale Salad
Massaged Kale Salad
UWNYC Community Chef Charlyene makes an easy and yummy Massaged Kale Salad.
Click here for the recipe in English, Spanish and Simplified Chinese.
UWNYC Food and Nutrition: How to Sauté Veggies
How to Sauté Veggies
UWNYC Community Chef Charlyene walks you through how to sauté dark leafy green vegetables like spinach, kale, turnip greens or Swiss chard.
UWNYC Food and Nutrition: Confetti Collard Greens with Bell Pepper
Confetti Collard Greens with Bell Pepper
United Way of New York City Community Chef Charlyene prepares Confetti Collard Greens with Bell Pepper.
Click here for the recipe: https://tinyurl.com/yzxdkxz8