Fresh Food

Ingredients: 2 zucchini 2 yellow squash 1 tablespoon olive oil ½ onion, thinly sliced ½ cup basil pesto (see below for basil pesto ingredients) Salt and pepper to taste Basil Pesto: Yield 4 cups ½ cup pine nuts 2 large bunches fresh basil leaves, washed and stemmed 3 garlic cloves, coarsely chopped 2 cups olive oil Pinch...

(4 servings) Ingredients: 1 orange, peeled 1 pint strawberries ½ cup dark raisins ½ cup chopped walnuts 1 apple, washed, peeled, cored, and diced 1 tablespoon honey Juice of ½ lemon 1 teaspoon hot sauce ½ cup pineapple juice 1 cup plain yogurt ¼ teaspoon salt ⅛ teaspoon white pepper Directions: Preheat oven to 400 degrees. With a paring knife, remove...

Kronna is giving back every day and expressing himself in each dish that he creates as the Executive Chef at our Peter Jay Sharp Center for Opportunity in Brooklyn. He has stated that “Cooking is therapeutic”. He loves how fascinating the whole process is when...

We're pleased to present an original take on a summer classic, courtesy of Chef Marcell. The creative force behind many of our catering creations, Marcell is both a graduate of our program and the head chef of our Philadelphia kitchen. We are grateful for his...

Today’s recipe comes to us from Chef Anthony, who first developed a passion for cooking helping his Cuban grandmother in their home kitchen at a young age. Following a long struggle with addiction and incarceration, Anthony came to The Doe Fund in 2008 seeking a...

We are pleased to present a special recipe from Chef Eric, a graduate and long-time staff member of The Doe Fund. Eric is the lead instructor of our ACF-Certified training program, which prepares formerly homeless and incarcerated men for gainful employment in the food service...

This is a special recipe from our very own Chef Danny, who is both a graduate and long-time staff member of The Doe Fund. Over the year’s Danny has played many roles and helped in countless ways to empower the men in our Culinary Arts...