Adventurous Cooks

05/04/2026

Veggies for dinner a la Grand Army market: blanched asparagus, rigatoni, sliced scallions, fresh pea shoots, and some homemade collard pesto (raw collards - leaves only, 1/2 c. olive oil, big pinch of salt, 1 tsp white wine vinegar, juice and zest of half a lemon, 3 oz goat cheese, half an avocado blitzed in the blender until smooth).

05/02/2026

Spring, you’ve been pretty good to me so far .. except maybe the flu .. you can keep that part. Thx!! 😘

04/04/2026

And I think it’s fair to say that this cauliflower ragu that I made with deserves its own post.

04/04/2026

Life lately. Find people you can love and hang on as tight as you can.

01/25/2026

01/25/2026

A New Year Prayer by Silas House, as read by Andi Marie Tillman (). Needed to hear this today!

01/20/2026

Recipe #2: Shiitake Sesame Slaw!

01/20/2026

Recipe #1: Oyster Mushroom Ragout with Polenta - Join and at the Park Slope this Wednesday night for monthly cooking series. Our January installment is all things mushroom. While we’re sold out in person, you can still tune in on Zoom. RSVP at foodcoopcooks.org. We’ll be making three different mushroom recipes!

01/20/2026

We’re doing it! Tomorrow at the Park Slope with !!! Join me in person or on Zoom with of (one of our mushroom suppliers) to talk all things mushroom! We’ll be making an oyster mushroom ragoût (and then blending the leftovers into a very un-fancy pâté!), followed by a shiitake sesame slaw in a tahini-soy vinaigrette that requires zero cooking (just a sharp knife and good whisk). Everything is vegan .. including the polenta well make to go with the ragout.