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#SNAPcut acorn squash adzuki beans Afghan agar agar all-purpose flour amaranth Anna Thomas anti-shingles recipe apple cores apple peels apple sauce apple-cider vinegar apples arganine Asian asparagus avocado bake @ 325 bake @ 350 bake @ 400 bake @ 450 balsamic vinegar banana pancakes bananas barely cooked tomato sauce barley basketball bay leaf bbok choy bean broth beartrack farm beet sauerkraut beets bell peppers besan flour beverages black beans blackberries black-eyed peas blackstrap molasses blog tour blueberries bok choy braise bread bread machine brown bagging burgers butternut squash cabbage cake callaloo candied orange peels candy cantaloupe caramelize onions carrots cashew cream cashews casseroles cast-iron skillet recipes Catherine Watson cauliflower ccompany celery chemotaxis chia seeds chicken soup chickpea broth chickpea flour chickpea flour crackers chickpeas chili chilled soup chinese recipes chipotle Chiradelli chocolate chips chocolate cholesterol-free Christmas cinnamon cinnamon cashew cream cinnamon crackers cinnamon rolls cloves cocoa coconut coconut dream coconut drink coconut milk coconut oil coffee coffee cake cold soup cold-brewed coffee colds cole slaw collards comfort food company cook ahead cooked apples cookies Cooking Green corn bread cornbread coughs crackers cranberries cranberry sauce cream substitute crockpot Cuban black beans cucumbers curry powder daikon dairy-free DAK bread machine dandelion greens daylilies daylily dessert dessert bar DIY Donvier dried basil dried beans easy edible flowers egg eggplant eggs emergency preparedness fall family sized tea bags fat-free fennel fig first course flaxseed Flying Dragon food presentation food safety free freezer French fresh tomato sauce frosting frozen desserts fruit funny gajar halwa garbanzo bean crackers garbanzo bean flour garlic ggreen onions ginger gingerbread glaze gluten free gluten-free glycemic index grab-and-go lunches graham cracckers gravy greek dressing green beans green onions greens grilled grilled cabbage grilling hardy citrus healthy heart-healty hemp seed homemade homemade truffles honey h'ors dourves hot vinegar hummus Hundred-Foot Journey IACP ice pops iced coffee improv Indian jalapeƱo jalapeno peppers jalepeno jicama Jif peanut butter John Griffith kabocha squash kadu kale Kate Heyhoe Kathy Hester Kitchen Riff kiwis kohlrabi Larry's Beans lasagna leeks left-over pasta lemon lemons lentils lime low fat low salt low sugar low-fat lunch lysine Madhur Jaffrey main-course salad make your own make-ahead making solar cookers mandarin orange spice tea maple syrup meal in a jar meals in jars Mexican Michigan State microwaved milk miso molasses momentum Momofuku mother muffins mushroom mustard mustard greens NC State new year's day no fat no garlic no knead no onions nooch noodles nutmeg nutritional yeast nylons oatmeal oilve oil okra olive oil one pot meals onion onions oranges organic packaging paint parsley parsnips pasta pea shoots pea tips peach peanut butter peanuts pecans Persian pesto pickles pie pinto beans pizza plant-powered plant-strong popsicles potatoes potluck power jars probiotic pudding pumpkin quick quinoa radish pods radishes rainbow chard raisins raw recipe recipe rescue recipes red lentils red onion red zinger tea refrigerator pickles reuse rhubarb rice rice cooker roasting rocket pops romaine lettuce root vegetables rotini russian salad salad dressing salsa sandhills farm sandwiches Santa Cruz Organic peanut butter sauce sliders slow slow cooker small bites smoothie snacks socca solar cooking something for nothing sorbet sorghum syrup soup sourdough spa cuisine spartans spinach spread spring spring onions stand mixer starters steamed Steve Jobs stew stir fry stir-fry stockings strata strawberries strawberry sauce summer summer squash sun tea SunDrop candy super-food Super-Wok sweet potato sweet sixteen swiss chard tahini tea Thanksgiving The Vegan Slow Cooker thrifty tomato tomato sauce tomatoes Tovolo trail mix travel recipes truffles turmeric turnips Two Chicks Farm udon noodles undefined vegan vegan grilled side dishes vegan holiday recipes Vegan Slow Cooker for Two or Just You vegetable soup vegetarian Vegetarian Epicure video vinegar vvegetable soup walnuts watermelon Welbilt bread machine what to do with bitter dishes wheat berries wheat germ whipped cream white whole wheat flour whole wheat whole wheat berries winter winter squash wolfpack wwhite whole wheat flour yeast yogurt yogurt substitute zest zlaw Zojirushi bread machine zucchini

Jill Nussinow, The Veggie QueenJill Nussinow, The Veggie Queen — Jill Nussinow is a culinary educator, a Registered Dietitian and a freelance writer with a Master's Degree in Nutrition and Dietetics. She has been teaching cooking classes that focus on healthful, seasonal and organically grown foods since 1985.

Since 1990, Jill has been teaching culinary classes at Santa Rosa Junior College. She also teaches at cooking schools in Sonoma County and throughout the U.S. She specializes in teaching fast and fresh, healthy cooking with the emphasis on using locally grown vegetables.

Check out The Veggie Queen website, where you can subscribe to Jill's newsletter. And don't miss her book, The Veggie Queen: Vegetables Get the Royal Treatment and her ebook and DVD: The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Minutes.

Marlene Samuels of Expendable Edibles

Marlene Samuels and Nancy Gershman are co-founders of Expendable Edibles, a recipe resource for foodies and chefs worldwide committed to curbing food wa ste with delicious creativity. Evolving from a repository for recipes and treatments for "perfectly good food" (2002), Expendable Edibles is now a destination site for every kind of meal preparer on the brink of “use it-or-lose it.”

Nancy Gershman of Expendable EdiblesTheir Expendable Edibles Blog features interviews with food industry professionals who share recipes, treatments, tips, and techniques they apply to six expendable edibles categories: Once Cooked, Negligible Quantities, Past Peak, Stems Skins and Stalks, Nearly Expired and Ill-Fated Creations. Given the increase in public awareness as a result of exposure in The Chicago Tribune, San Jose Mercury News, ReadyMade Magazine and HG-TV, the duo hopes to create legions of home chefs who will say to their friends and families, “Wait, don’t toss that out!”

 

Kathy Hestor author of The Vegan Slow CookerKathy Hester is the author of the best-selling cookbook  The Vegan Slow Cooker published the fall of 2011 by Fair Winds Press. She blogs about vegan cooking and meal planning at Healthy Slow Cooking. Kathy lives in Durham, North Carolina, with her two cats, a cute dog, and her very own picky eater. When she's not blogging, she writes articles about food, menu planning, and cooking for picky eaters for a variety of websites such as EverythingMom and GoodVeg.